Category: CSA Recipes
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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…
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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…
