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The sweet corn is rolling off the packing line, bell peppers are being harvested, and the cabbage is flying out of the field. Our crews have really stepped up the pace, moving from field to field to keep the momentum going. I think it’s safe to say that things are at about full swing around […]
As you already heard from Cole, in Week 3 we’re featuring a new item in our CSA box–fennel. And I want to be totally honest: this one is new to me as well. Yes, it’s true–I’ve never tried this before. But I do have big plans for it. We’re all encouraged to add more fish […]
Found on Pinterest, this recipe was shared by Wardee Harmon, who teaches on-line cooking classes on the fundamentals of traditional cooking and is the author of “The Complete Idiot’s Guide to Fermenting Foods”. You’ll find more of her delicious recipes on her site: traditionalcookingschool.com. Ingredients: 8 to 10 Radishes, thinly sliced 1/2 Cucumber, peeled, sliced […]
This recipe was found on Pinterest, shared by Carmen, who blogs on her site everylastbite.com. It’s easily made in a short amount of time. Servings: 4 Ingredients: 2 medium bulbs Fennel 1 Tablespoon Olive oil 2 1/2-3 cups Green beans 1/3 cup Parsley 1/2 Tablespoon Lemon juice 2 teaspoons Capers 1/4 cup Olive oil 1/2 teaspoon Pepper 1/2 teaspoon […]
This week’s share contains a new offering: fennel! It has a unique history as well as flavor. In ancient Greece, Rome and Egypt, people believed it was an aid for digestion, bronchial troubles, poor eyesight, and nervous conditions. The fennel seed is used today in India for seasoning their dishes, and it is chewed after […]
In this week’s share box you will receive a potted herb plant, planted in a bio-degradable pot: it may be chives, cilantro or parsley. We suggest that upon arriving home with your share, you immediately cut back about 3/4 of the plant to use as you wish in your recipes. The cuttings can be stored in a […]
A favorite vegetable that many look forward to each year, sugar snap peas are one of the two main types of edible-pod peas. This type of pea produces peas encased in pods that do not need to be shelled. When the entire pea pod is eaten, it is tender and sweet. A fun fact to […]
A welcome addition to our salads of early spring greens, radishes offer us a splash of color and zest. Although the radish root is 94 percent water and of modest nutritional value, it does provide a small amount of minerals such as potassium, phosphorus, magnesium, and iron. However, radish greens do offer us an excellent source […]
Green beans are one of the few beans that can be eaten fresh. Green beans are often steamed, boiled, stir-fried, or baked in casseroles. When picked young, green beans are a wonderful source of vitamin K, fiber and folate. And what may come as a surprise to some people is that they also provide us […]
An ancient staple food of the Americas, corn is often referred to as maize. When combined with most beans or dairy, corn will provide a complete protein. This is shown by the many traditional native dishes. Similar to other whole grains, corn is a great source of complex carbohydrates. Fresh sweet corn offers us a […]
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