Four Nights A Week
Adventures in Eating
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Amy’s Writing, Photography and Art can be found at amybisson.com
Category: CSA Recipes
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Part of our Clark Farm Winter Share this past week was the root vegetable, celeraic. I can say with a fair amount of accuracy that I’ve never cooked this vegetable before, and although there are times when I’ve walked past it in the produce section, I wouldn’t have had a clue what to do with…
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After indulging for the holidays this week, we have come to the conclusion that we need to take a beat with the rich foods. In fact, I recently became aware of a new America’s Test Kitchen book, The Complete Anti-Inflammatory Cookbook. This delicious offering comes from that book (page 163). Substituting and eating more whole…
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When I finally got a taste of freshly dug potatoes, I couldn’t believe how different they were. Over the last couple of weeks our Winter Share from Clark Farm Carlisle has included potatoes; potatoes are definitely on Adrien’s list of favorites and so I was off to find new ways to prepare them. I’ve made…
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We enjoy a transition period from working to relaxing at the end of each day. Even as retirees, we’ve kept up this habit which in French culture is called Cinq à Sept. Throughout COVID, when we were isolating, we got pretty darn good at mixology (spirit-based or mocktail) thanks to some YouTubers and books (shoutout…
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We love Brussel sprouts. We love them roasted, steamed, pan-fried, and raw. We love them the day they are cooked, and we love them for leftovers. I know you may not share our enthusiasm, but bear with me. I’m used to finding Brussel sprouts in our local grocery store, but they always are in a…
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This was a terrific recipe for using some of the Napa Cabbage that has come our way via our Clark Farm Winter CSA. As Carolina Gelen, the NYT’s contributor of this recipe tells it, no need to hand roll cabbage rolls for hours and hours. That’s a good thing; the day after Thanksgiving, I’m happy…
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One of my favorite vegetables is Romanesco – kind of a cross between broccoli and cauliflower. I love it for its creaminess and slightly stronger-than-cauliflower taste. Recently, our Clark Farm Carlisle Winter CSA share included a head of Romanesco and to say I was pretty excited about that would be an understatement. Romasesco is tasty…
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This week is all about eating. And for some of us, it’s also about cooking. So for the next few days I’m planning to post every day. And to cook. Let’s see how that goes. We’ve started our Winter CSA share with Clark Farm a few weeks ago, and even with cold weather, we are…
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This was a tasty and quick one-pot stew to pull together using some of our beautiful Fall Share from Clark Farm Carlisle. Cabbage, Tofu, and Delicata Squash Stew, or Báicài dòufu guō, comes from a terrific website for plant-based Asian inspiration – Woon Heng. Her recipe for Cabbage, Tofu, and Delicata Squash Stew is easily…
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We like to start our evenings with cinq à sept, aka the cocktail hour. It’s a way we transition from all that has been going on throughout the day into a more relaxed time for dinner and evening. Sometimes we even include adult beverages, but usually there’s a bit of and appetizer to get the…
Four Nights A Week 