Fall Vegetable Hash Preheat oven to 375 degrees. Chop up any and all of your favorite fall veggies into 1 to 2 inch pieces. Pictured are onions, sweet potatoes, carrots,…
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The Ins and Out of Fennel Fennel is a versatile vegetable where all of it can be used in cooking- the bulbs, stalks, and fronds. The bulb is firm, crisp,…
What to do with your nasturtium flowers? Make a compound butter. When wrapped properly, compound butters freeze very well and are a nice addition to a celebratory dinner or event…
This is the time of year my cooking focuses on combining items from my pantry with the fresh ingredients of the Spring CSA share. This soup was the result of …
Pot pie is a warm and comforting dish that can utilize a wide range of veggies and spans the seasons. This technique highlights the root storage vegetables in the spring…
Rice salad is a versatile recipe to highlight seasonal produce. This version uses items in the Spring CSA share but can easy be adapted to showcase produce through the rest…
From Farmer Dave’s Ingredients 1 large winter squash (butternut, buttercup, etc.) or 2 large sweet potatoes, peeled and cut into 1 inch cubes 3 carrots, peeled and cut into rounds 1…
From The Kitchn Ingredients 1/2 cup white wine vinegar 1/4 cup sugar Kosher salt 1 large watermelon radish 1 bunch kale 2 Tablespoons extra virgin olive oil 1 Tablespoon…
From David Lebovitz This simple soup recipe really highlights the delicate flavor of celeriac. Feel free to riff on it. The addition of carrot and/or apple is a great variation….
Ingredients 1 tablespoon oil, olive 1 cup onion, chopped 1 cup carrot, coarsely chopped 2 cloves garlic, minced 6 cups chicken broth 1 tablespoon basil, fresh, or 1 teaspoon dried…
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