This recipe is a guideline. Each vegetable’s moisture content is variable, once shredded or finely chopped, the vegetable should be drained or pressed with paper towels to dry as much…
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How to preserve fresh herbs in Oil or Butter. From Organic Gardening, Vol. 59:6, page 24 Wash herbs, discarding stems and damaged leaves. Spin leaves dry in a salad spinner…
Colcannon to the Irish is like Sunday gravy to the Italians. Every family has their own recipe. This makes it a great blank slate for your CSA stash. Look at…
Adapted from The Roasted Root by Farmer Dave’s Preheat the oven to 400 degrees. Clean and slice carrots to 1/4 inch and halve or quarter radish depending on size. The…
Adapted by Farmer Dave’s from Rachael Ray Everyday Ingredients 1 tablespoon butter 1/3 pound chopped thick-cut bacon 1 chopped or finely sliced onion 2 chopped or shredded carrots 2 chopped…
Tomatillos are members of the nightshade family and are technically a fruit. They come in varying shades of green to yellow-green and look like an unripe tomato wrapped in a…
Napa Cabbage (or Chinese Cabbage as it is sometimes called) is a member of the brassica family. It is refreshing and crunchy, perfect for a salad green substitute or slaw. …
Prep time on greens is time well spent. Getting your greens cut, washed and sometimes cooked sets you up to add them to so many recipes throughout the week and…
Spigariello, in addition to being fun to pronounce it is a green that is part of the broccoli family. It is considered a dark green but its taste is more…
Poblanos are a dark green, mildly spicy pepper, less spicy than a jalapeno pepper. A good description of them is a fruity pepper with a kick. Frequently the peppers are roasted…
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