With the holidays upon us, it helps to have a fridge full of Good Food and a few quick recipes handy. Broccoli is one of my favorite staple vegetables because it truly is versatile– you can saute it in a curry or stir fry, add it to pasta water at the end of cooking, grill […]
Friends, does it seem like the apples multiply in your refrigerator when you’re not looking? Even though I eat an apple a day this time of year, it always seems like I can never make a dent in the apple bin. So I was excited to find this old recipe for apple pancakes, which have […]
Hello friends, how has your summer of good food been? I have been enjoying the abundance of beautiful stone fruits and working on far too many canning projects. I’ve also been doing quite a lot of summer entertaining for friends and family. Here is a delicious way to use corn on the cob in a […]
Friends, the weather has been glorious and the good food plentiful. I’ve been enjoying making simple fare for sharing with friends and family. Today I bring you a recipe whipped up for a backyard afternoon with friends and babies: Greek eggplant dip, aka melitzanasalata. In Greece, flavors and techniques for making melitzanasalata vary tremendously, depending […]
by Ward Hartenstein I was always a bit scared to attempt Eggplant Parmesan. “Too much prep.” or ” It smells up the house to saute the eggplant.” But I found a baked eggplant recipe that (while still involving a lot of prep) seems much easier and healthier. Here it is (cut recipe in half for […]
I am a big fan of the delicious, “finger lakin’ good” farm-raised chickens (Autumns’ Harvest Farms) we get in the GFC chicken share.* If this is your first experience with whole chickens, you might be wondering how to roast it. (It took me quite a few years of living on my own before I decided […]
Friends in Good Food, This week got off to a raucous start for us Kelloggs: early Monday morning we were awoken by a police chase which culminated in the suspect emerging from our bushes. Since Monday our lives have been turned upside down by unexpected deadlines (I have one week to edit my PhD dissertation […]
Submitted by Alistair Kwan 1 pt sour cherries 1 C sugar 1 t pectin powder 1 C almonds 1 C water 1 egg yolk 1 T cornstarch or rice flour 1/4 t salt 1 pint cream dark chocolate, preferably bitter Soak the almonds in the water overnight (or two nights). Purée, then strain in a […]
With cooler weather this week, I decided it was a good time to do a little baking. I try to squirrel away summer’s bounty into my freezer and canning jars as much as possible, but over the years I’ve found that, when it comes to freezing, I like prepared foods rather than randomly frozen bags […]
My friends, Summer is in full swing, the fruit is ripe and juicy, and our shares are full of wonderful vegetables. Some of those vegetables, however, are not ones we’re used to, like kohlrabi. What is a kohlrabi, you ask? Kohlrabi is a German turnip and a member of the Brassica family, like cabbage, broccoli, […]
Hello friends in Good Food! How were your adventures with garlic scapes? Are you ready for summer fruit? I know I am! When I saw those succulent cherries in this week’s share, I had one thought on my mind: clafoutis! What is clafoutis, you ask? Let’s let Julia Child answer, from Mastering the Art of […]
Garlic Scape Pesto Photo by: Bill Klingensmith Hello friends in Good Food! I’m very excited that the GFC asked me to share the fruits of my kitchen labors with you! Throughout this summer season, I’ll be posting recipes using ingredients from our GFC shares. I’ll be focusing on straightforward recipes that showcase the beauty of […]
Are you ready for another garlic scape recipe? Pickled garlic scapes are a great way to ease into summer pickling, since the recipe is not very involved and doesn’t require any advance prep work. You could process your jars in a hot water bath, or you could just stick them in the fridge. If you […]
This is the only way to eat brussels sprouts: cut in half and cooked until deliciously tender inside and perfectly brown and crusted on the outside. Use brussels sprouts that are on the small size and tightly closed. You can finish these with many different types of cheese but I tend to go for Parmesan […]
Yield: 10 servings Prep Time: 15 minutes | Cook Time: 45 minutes Ingredients ½ cup unsalted butter 1 yellow onion, finely chopped 1/3 cup all-purpose flour 4 cups whole milk 2 cups half-and-half 4 heads broccoli, stems removed and discarded, and florets cut into bite-size pieces Pinch of nutmeg 12 ounces mild cheddar cheese, shredded […]
Ingredients 3 to 4 pounds sweet cooking apples (we used a variety similar to Macintosh) 1/2 to 3/4 cup water 1/2 teaspoon salt Honey and cinnamon, if desired Directions Core the apples and cut them into quarters or smaller pieces (an apple corer works well here). If you’d like applesauce that is not rosy in […]
Brigitte shared this epicurious.com recipe with us. This is what she said: “Here’s a great recipe using swiss chard!! You can make ahead, and freeze, for the cold winter months.” You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/362954 Swiss Chard Lasagna with Ricotta and Mushroom Béchamel sauce: 2 1/2 cups whole milk 1 Turkish bay […]
This recipe comes from member, Cori Smith, who made this with the first beets of our 2011 summer CSA season. Cori made some changes (see notes) to the original recipe you see below. Cori’s notes: This is the recipe I started out with. I omitted the sausage and used veggie bouillon. I added lots of fresh […]
Many of you have been seeing these weird stringy things that look like ribbony green beans around the farmers markets recently. And our members will also be seeing them in this week’s distribution (the first of the season — Whoo hoo!). They are garlic scapes. They are the shoots that grow out of the […]
Alison Spath was the first to respond to our call for a few good chard recipes to greet the summer CSA season! She even provided a beautiful picture. Thanks, Alison! Avocado Massaged Swiss Chard Salad Greens: 1 bunch of Swiss Chard, stems removed Other salad greens as desired (I used kale from our garden!) Dressing: […]
Butternut squash is a staple for many of us during the winter. Those of you who are members of our Winter CSA received some pureed, which makes it even simpler to cook. So, I thought I’d share the Roasted Butternut Squash, Rosemary and Garlic Lasagna recipe we made last night. The last time I made […]
A great soup for the fall to include the local harvest of fruit and vegetable roots. Unique, yes. Delightful, you know it.
Perfect for the cooler weather. Something I tried that is not listed in the recipe was to add 1 tsp. of finely chopped Seranno Pepper. Talk about kicking it up a notch! Recipe inspired from Allrecipes.com
The apples we have been receiving have been so crisp and so tasty. The are perfect for this quick dessert. Fall is here and this is a great heated up with a hot cup of coffee and a scoop of vanilla ice cream.
Caponata is a great farmer’s market recipe. It uses bright red bell peppers, eggplant, and tomatoes. It’s perfect to make on a weekend afternoon. And it will last all week.
A great use of eggplants in an easy dish to prepare. Using this no-fry method, you are keeping it on the healthy side. It is always good to make the dish on the “saucy” side. Get a loaf of fresh bread to help sop it up while …
The success of this recipe depends on high-quality ingredients, including ripe, in-season tomatoes and a fruity olive oil.
It never fails to look things up on Epicurious.com when you have a few ingredients to start with and need a push in a new direction.
This is a trick I learned from “America’s Test Kitchen”. It takes 15 minutes and the potatoes can be used as a base with about any fresh herbs you can grab. You can cook a few for fresh hot potatoes to serve as side for your dinner.
Baking the kale makes from great chips. The are great with regular salt. If you try with other seasonings, please report back. We would love to hear of your creativity with this recipe.
This is something that sounds a bit fancy but I could not pass up the opportunity to share this with you all. Fresh summer green beans need little treatment to enjoy. In the spirit of brevity, this recipe
The summer crop of tomatoes is almost here. Some gardens are reporting some reds but many are still green. Why not get a jump on them and fry them up, green! Here is a southern style recipe for preparing them.
I wanted to bring them to the dinner table before they were all gone. In combination with the Raindance Harvest lettuce (which is consistently amazing and all gone), I assembled a dressing to include my berries.
With this past weeks share we received golden plums. They are quite yummy on their own but we chose to convert them into chutney. It was a great way to add a little sweet and heat to our grilled pork chops.
July brings these crispy cool cucumbers to the table. A touch of sweet with a hint of sour (from vinegar). Chill these way-down and snack on a bowl for a mid-afternoon snack.