Recipe Blog
Pumpkin (Squash) Pie Recipe
Tuesday, September 13, 2011
I thought I would share this recipe with you. This has been my first season with you, and I have really enjoyed trying to find creative ways to use what you send. I am not a veggie lover, so this has forced my family to be more creative and eat healthier this summer.
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What do I do with Green Peanuts?
Monday, September 05, 2011
What are green peanuts?
Green peanuts are peanuts fresh from the field - they have only been picked a day or so before they are boiled. They are typically harvested from August through October.
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Heirloom Tomato Salad with Herbs and Capers
Tuesday, August 02, 2011
Ingredients
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Stewed Green Beans with Tomatoes
Monday, July 25, 2011
Ingredients
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Beans and Peas
Monday, July 25, 2011
There are many varieties of beans and peas that we grow. When we say peas there are basically two categories of peas: shelling and the english and snow (green) peas. All of the beans and peas belong to the legume group. For the beans, there are two broad categories as well: pod beans and shelling beans. Pod beans are your green beans, rattlesnake beans, romano beans can all be eaten whole with the pods. Shell beans such as fava (broad) beans need to be shelled before you can eat them.
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Kale Chips from the Neelys
Sunday, June 05, 2011
Courtesy of the Sullivans
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Kale Chips from the Larabies
Sunday, June 05, 2011
Passed down from a friend of theirs the Larabie′s share this interesting kale chips recipe:
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Sweet Baked Radishes
CATEGORY: radishes
Sunday, June 05, 2011
Ingredients
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Wilted Leaf Lettuce
CATEGORY: lettuce
Thursday, May 26, 2011
Ingredients
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Grilled Caesar Salad
CATEGORY: lettuce
Thursday, May 26, 2011
Ingredients
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Thursday, May 26, 2011
This is a picture of the finish product!
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Stir Fry Lettuce
CATEGORY: lettuce
Thursday, May 26, 2011
Asian cuisine rarely has raw vegetables. This lettuce dish is considered a good dish for Chinese New Year since they consider lettuce to be "lucky".
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Lettuce Soup
CATEGORY: lettuce
Thursday, May 26, 2011
Yes you read correctly...
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Parsley
Wednesday, May 25, 2011
Parsley is widely used in Middle Eastern, European and American cooking. Curly leaf parsley is often used as a garnish. It′s also used similarly as coriander or cilantro, although it typically has a milder flavor.
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Sage
Wednesday, May 25, 2011
Sage was once used to help preserve meat and over the past 2,000 years or so has been recommended by herbalists to treat just about every known condition, from snakebite to mental illness.
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Fennel
CATEGORY: herbs
Wednesday, May 25, 2011
Fennel is a sweet, aromatic, diuretic herb that relieves digestive problems, increases lactation, relaxes spasms and reduces inflammation with expectorant, carminative and aromatic properties.
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Garlic Scapes
Sunday, May 22, 2011
So every year we have garlic scapes in the boxes and this is a real stumper for most. These are the tops of garlic plants that are fantastic for cooking with.
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Strawberry Freezer Jam
CATEGORY: strawberries
Saturday, May 21, 2011
Ingredients
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Snow Peas with Lemon Herb Butter
CATEGORY: snow peas
Thursday, May 19, 2011
Ingredients
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Spicy Napa Cabbage Slaw with Cilantro Dressing
CATEGORY: chinese cabbage
Thursday, May 19, 2011
Ingredients
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Snow Peas with Toasted Almonds
CATEGORY: snow peas
Thursday, May 19, 2011
Ingredients
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Beef and Chinese Cabbage Stir-Fry
CATEGORY: chinese cabbage
Thursday, May 19, 2011
Ingredients
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Chinese Cabbage (Napa Cabbage)
CATEGORY: chinese cabbage
Wednesday, May 18, 2011
While there are hundreds of varieties of cabbage used in Chinese/Asian cooking (bok choy, pak choi and joi choi are also types of cabbage) the cabbage commonly known as Chinese cabbage is the large cabbage with the pale green leaves that is often placed next to the bok choy in the supermarket. You may also find it called by its Chinese name, sui choy or Napa Cabbage.
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Snow Peas (Oregon Giant)
CATEGORY: snow peas
Wednesday, May 18, 2011
snow peas = Chinese snow peas = Chinese peas = Chinese pea pod = edible-podded peas
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Swiss Chard (Bright Lights)
Wednesday, May 18, 2011
This is a more colorful variety of plain Swiss Chard. Please see "Swiss Chard" posting below.
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Oregano
CATEGORY: herbs
Wednesday, May 18, 2011
Oregano is an herb that is a member of the mint family. It is closely related to marjoram, even though the flavors differ widely. Although it is a common ingredient in foods around the world, more is used in perfumes than is consumed. This herb comes from the Mediterranean basin. Is one of the fastest growing herbs and is easy to preserve.
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Lemon Balm
CATEGORY: herbs
Tuesday, May 17, 2011
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Bok Choy, Pak Choi, Joi Choi
CATEGORY: choy choi
Sunday, May 08, 2011
Bok Choy, Pak Choi, Joi Choi
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Stir-Fried Baby Bok Choy with Garlic
CATEGORY: choy choi
Sunday, May 08, 2011
Ingredients
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Kohlrabi
CATEGORY: kohlrabi
Sunday, May 08, 2011
This little alien looking thing is called kohlrabi. Never fails, every year, someone says "What in the world is this thing?" You can use them in a yard game during your cookout like lawn darts, or you can cook them and eat them... we suggest the latter rather than the former.
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Kohlrabi Soup
CATEGORY: kohlrabi
Saturday, May 07, 2011
Ingredients
6 medium kohlrabi bulbs (about 3 pounds), peeled and diced
2 tablespoons vegetable oil
2 tablespoons flour
2 cups chicken stock
1 cup heavy cream
1/4 cup sour cream
Heat oil in a medium saucepan. Add kohlrabi and stir to coat. Add 1 to 2 tablespoons of water and cook, covered, on medium heat. Stir occasionally and, if necessary, add more water to cook kohlrabi until tender, about 20 minutes. Continue to cook, uncovered, until water has evaporated.
Sprinkle in flour; stir until incorporated. Add chicken stock and bring to a boil.
Stir in heavy cream and sour cream, and season with salt and pepper. Simmer until hot. Garnish with finely chopped parsley before serving.
photo Yield: 4 servings.
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Kohlrabi Slaw
CATEGORY: kohlrabi
Saturday, May 07, 2011
Ingredients
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Sautéed Kale with Kohlrabi
CATEGORY: kohlrabi
Saturday, May 07, 2011
Ingredients
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Easy Roasted Avalon Chicken
CATEGORY: chicken
Friday, April 01, 2011
Ingredients
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Homemade Caesar Dressing
Saturday, March 26, 2011
Thank you so much to Ann and Sarah Hill for this great recipe! I asked and they responded, thank you!
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Rapini and Garlic
CATEGORY: greens
Sunday, March 20, 2011
Ingredients
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Chinese Mustard Greens Soup
Sunday, March 20, 2011
This Soup is simply fabulous as a light and flavorful appetizer.
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Turnip Greens, Field Peas and Ham Hocks
CATEGORY: Greens
Sunday, March 20, 2011
This is a great simple recipe which pulls out the richest flavors!
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Kale
CATEGORY: kale
Saturday, March 19, 2011
Kale is almost always considered as a "cooking green". Otherwise known as boreocole, "cow cabbage", or kail, it′s in the cabbage family. This is a very popular green particularly in the south US. It′s favored more for its hardiness than for its flavor or delicacy. It′s traditionally cooked as a side dish. It comes in green or purple and when growing, their leaves do not form a head (as is traditional with cabbage).
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Turnip Greens
CATEGORY: turnip greens, greens, side dish
Saturday, March 19, 2011
Turnip Greens! A wonderful traditional staple of Southern cuisine. They are almost always prepared by cooking them. Southern cuisine dictates the use of salt pork or ham hocks/ends. Turnip greens are also known as turnip tops or turnip salad. The leaves of the turnip are pungent and slightly bitter but they do become milder when cooked. If the flavor is too strong, then pour off the boiling water from the initial boil and replace it with fresh water.
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Mustard Greens
CATEGORY: greens
Saturday, March 19, 2011
Mustard Greens are my favorite of all the "cooking" greens. Well, at least at the moment, I′m having euphoric recall. They are also referred to as curled mustard, indian mustard, brassica juncea or chinese mustard. These are definitely more popular in the South than in the rest of the country (boy are they missing out!). There are red and green varieties and both have a mustardy, peppery bite. If the greens are too strong for your taste you can tame the taste by blanching the greens in salted water. The flavor of a mustard green is best described as having a distinct horseradish-mustard flavor.
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Rapini
CATEGORY: greens
Saturday, March 19, 2011
This cooking green has an unbelievably large number of aliases.... here goes: brocolli raab, broccolirab, broccoli de rape, broccoli de rabe, brocoletti di rape, brocoletto, rappi, rape, raab, cima di rapa, cima di rabe, choy sum, chinese flowering cabbage. Whew. The flavor of rapini has been described as nutty, bitter and pungent.
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Swiss Chard
CATEGORY: greens
Saturday, March 19, 2011
Swiss Chard is a "cooking green" and is otherwise known as chard or spinach beet. It′s used much like spinach except that it has an appealing beet-like flavor and heavier texture and therefore requires longer cooking. The simplest way to cook swss chard is simple saute it in olive oil and serve it as a side dish. We carry swiss chard and "bright lights" swiss chard. They cook and taste the same but we love the pretty colors of the bright lights variety.
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Arugula
CATEGORY: arugula
Saturday, March 19, 2011
Arugula is a wonderfully versatile vegetable and is considered a "salad green" AND a "cooking green"! Arugula is also known as rugula, rocket, italian cress and tira. It has a peppery and slightly bitter flavor which makes it a terrific addition into an otherwise boring salad. In the supermarket you′re likely to find this green sold in a spring salad mix.
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Spinach
CATEGORY: spinach
Saturday, March 19, 2011
Spinach! My most favorite of the greens. I think spinach and beets are two of the most common childhood veggies that later in life become favorites. Spinach is very versatile and packed with nutrients. It can be cooked (and in a variety of ways) and it is lovely raw, in salads OH and in soups! Remember that if you cook it, the less you cook it the more nutrients will be preserved.
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Stuffed Delicata Squash
CATEGORY: squash
Friday, March 11, 2011
Ingredients
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Acorn Squash
Friday, March 11, 2011
Widely available, named for its distinctive acorn shape. Color ranges from dark green to gold or white. Heavily fluted shape makes a natural bowl, so it′s often stuffed and roasted. Flesh is mild and fine-textured, but often stringy.
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Sweet Roasted Acorn Squash
Friday, March 11, 2011
Ingredients
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Fruity Acorn Squash
Friday, March 11, 2011
Ingredients
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Delicata Squash
Friday, March 11, 2011
The Delicata is a moist, slightly sweet squash similar in texture to the butternut, with pale yellow skin and dark green stripes. They tend to be small, which makes them perfect for a single serving.
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Green Beans with Cherry Tomatoes
Monday, August 16, 2010
Green Beans with Cherry Tomatoes
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New Harvest Items Week Of 8/8
Monday, August 16, 2010
Saturday, August 14, 2010
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Cherry Tomato Corn Salad
Wednesday, July 14, 2010
Ingredients
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