Four Nights A Week
Adventures in Eating
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Amy’s Writing, Photography and Art can be found at amybisson.com
Category: Eat your veggies
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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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A cold winter day seems like a perfect time to enjoy baked stuff squash, which is exactly what we did here on a cold New England afternoon. We’ve received several new-to-me squash varieties in our Clark Farm Carlisle Winter CSA share, and this one, called Wintersweet, is a type of kabocha squash. The flesh is…
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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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If Thursday’s meal has made you feel the need for something a little more light or healthy, this post is for you. Our Clark Farm Winter CSA Share this week included some crisp and beautiful Napa cabbage. We also received some carrots and with that, a slaw was born. Flavored by a sauce made with…
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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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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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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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Through our Fall CSA Share at Clark Farm, we’ve been introduced to caraflex cabbage, a conical shaped and creamy mild variety. This recipe for preparing caraflex cabbage as a side is easy and a delicious way to highlight the mild flavors and texture of this variety. The recipe comes from Local Roots NYC, a farm-to-table…
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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…
Four Nights A Week 