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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Sunshine Kabocha Squash, like its more well-known sibling Kabucha or Japanese Winter Squash, has a slightly sweet flavor, creamy texture and doesn’t need to be peeled. In my view, that makes it a must-try. This week, our Clark Farm Carlisle share included this variety of squash, which I roasted for a vegetable side. The instructions…
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Our Clark Farm Carlisle CSA Share included caraflex cabbage this past week so I had a second great opportunity to use cabbage in a way that is not usual for me. As a high-schooler, my part-time job was at a short-order stand where the owners were known for their delightful coleslaw – a secret recipe.…
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One of my all-time favorite soups is carrot, and so with cooler weather and some beautiful, fresh carrots included in our Clark Farm CSA Share, I couldn’t resist. Carrot soup, in my opinion, doesn’t require a step-by-step recipe. When I make it I use a blueprint of tastes that appeal to me. If I have…
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We received some beautifully grown organic leeks in our Clark Farm CSA Share over the past couple of weeks, so when I noticed Yasmin Fahr published a pasta dish featuring leeks and mushrooms in this week’s NYTimes, I was intrigued. Sautéeing leeks and mushrooms then adding miso’s yumminess along with some sherry vinegar was absolutely…
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Here’s another great way to make use of all of those tomatoes! This confit, unlike others I’ve found recently, is completely cooked on the stovetop. Since my slow-cooker is also an Instant Pot, and therefore the nuance of slow cooker temperature choices is non-existent, this one made sense for me. One of my sisters lives…
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Believe it or not, we seem to live in a fresh seafood desert, even though we are about 30 miles from the Atlantic. While fresh seafood is pretty hard to come by, I have found that some fish, scallops and shrimp, are just fine in the frozen version. We have been treated to a bumper…
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It seemed to take a long time to get here, but it is finally tomato season here in the Northeast. After eating hothouse tomatoes – or the gassed and golf ball like ones that get shipped here in the winter months – eating a fresh, juicy tomato is one of life’s great pleasures. So we…
Four Nights A Week 