Tag Archives: volume217

Kale and Potato Tarragon Salad

Kale and Potato Tarragon Salad

This recipe was found in the book titled “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce”-third edition. It is published by the Madison Area Community Supported Agriculture Coalition, and was shared by Jenny Bonde and Rink DaVee, of Shooting Star Farm. Servings: 6 Ingredients: 2 pounds small new potatoes, lightly scrubbed 7 […]

Herbed New Potatoes

Herbed New Potatoes

This recipe is perfect for the new potatoes in your share this week. Just a few minutes preparation time needed, the rest of your meal can be prepared while they steam, and the results are delicious! The recipe was found in the “Monday to Friday Cookbook”, by Michele Urvater, Workman Publishing Company, Inc., 1995. Michele […]

Pork Chops in Sage Butter with Beet Puree and Swiss Chard

Pork Chop Recipe

Recipe courtesy of Food & Wine magazine. Ingredients: 2 large red beets (1 pound), halved 2 medium Yukon Gold potatoes (1/2 pound) 1 stick unsalted butter Kosher salt Pepper Four 12-ounce bone-in pork rib chops, cut 1 inch thick 1/4 cup extra-virgin olive oil 3 garlic cloves, crushed 1 sage sprig 1 teaspoon fresh lemon juice 2 […]

Sugar Snap Peas

Snap Peas

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 […]

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