Roasted Sunchokes

So we added Sunchokes (a.k.a. “Jerusalem Artichokes”) to our vegetable line-up last year, and for many of you, this was your first encounter with these funny little tubers. Admittedly, sunchokes are kind of weirdos. They’re a bit weird in the ground, and they’re a bit weird in the kitchen … but if you ask me, … Read more


There’s been a bit of talk about gazpacho around the farm lately, and that makes sense: It’s thoroughly in-season, since you can make a batch entirely out of current CSA veggies and common kitchen staples. Plus, since there’s no heating involved, it’s a good option for these 90+ degree days we’ve been having. Our recipe … Read more

Butternut-Ginger Bisque

Butternut-Ginger Bisque — a great recipe for chilly autumn or winter days — fancy enough to appear on fancy restaurant menus, but really simple to make at home. For today’s souping adventure, I’ve selected a nice, basic recipe. You could embellish this recipe in several directions: Add cilantro and coconut milk to go in a … Read more


Homefries are a staple of our weekend brunch diet. They take too long to cook for a weekday morning, but come Saturday or Sunday, we love a luxurious diner-style breakfast of homefries, eggs, and toast. I always used to think that homefries would inevitably stick to the pan, but now that I’ve done them innumerable … Read more

Sweet Potato Fries

What can you do with a gigantic sweet potato? You can make sweet potato fries! This is a delicious, healthy, and simple way to enjoy one of my favorite Fall crops. Ingredients 1 large sweet potato canola oil (any high heat oil will do, peanut, coconut, etc) salt & pepper Preparation 1. Peel the sweet … Read more

Lentils with Kale & Butternut Squash

This recipe comes from Tinicum CSA member, Luray Gross. Thanks Luray! Approx. 6 servings Ingredients 1 and ½ pounds butternut squash, peeled and cut into roughly ¾” pieces 1 Cup dry lentils 1 small to medium carrot, diced 1 rib celery, diced 1/3 onion, chopped ½ – ¾ pound kale, thick stems cut out and … Read more

Roasted Daikon Two Ways

This recipe is a tool for those times when you have a bunch of daikon, and you just want to use it up. I know I have those times sometimes… The first version of the recipe is extremely basic — just tossing the daikon with some oil, roasting it, and sprinkling it with salt and … Read more

Christine’s Sautéed Daikon and Tatsoi

With our first frost last night, the season just turned from “summer-fall” to “winter-fall,” and we’re in the midst of the autumn vegetables now. Two less-familiar crops that we have in abundance right now are daikon and tatsoi. Daikon is a Japanese staple vegetable — an oversized white radish that readily absorbs flavors when cooked. … Read more