We had a note this week from a member asking about Candy Onions and Onion Tops. I use the candy onions as I would use any other onion. I chop the onions into salad, sauces, or stir fry. The tops can be sliced and braised, they can be used like a leek for a potato …
Some questions that we had this week: One of our members wrote asking for ways to incorporate carrot tops here are some recipes for carrots and carrot greens: Carrots, like radishes and beets will store best with the tops removed. Be sure that the Carrots are dry and store in a plastic bag. The carrots …
Something light and cool for a simple snack, appetizer or lunch. 1 8 oz. carton spreadable cream cheese 2 teaspoons ranch salad dressing mix or a mix of your own fresh herbs 12 slices pumpernickel rye bread or your favorite 2 to 3 medium cucumbers In a large bowl, combine cream cheese and dressing mix. …
Store fresh beans in the vegetable crisper for up to three days. Steam beans and use them within 2-3 days. Do not wash before storage. Beans are an excellent source of vitamin C, vitamin K and manganese. They are a good source of vitamin A, dietary fiber, potassium, folate, and iron. Fresh Garden Beans 1 …
Just a few more simple ideas for using Kohlrabi: Slice raw kohlrabi mix with olive oil, fresh lemon juice, coriander and lots of black pepper! Slice kohlrabi thin, dip in egg and bread with corn meal and cook it butter in non-stick pan until brown and then slice that into strips and put over salads …
For the first time this year you may have kohlrabi in your shares. Kohlrabi is a German word that means cabbage, turnip. Kohlrabi is actually related to Cabbage and broccoli. This vegetable is not a turnip and it is not a root vegetable. Many have been known to call this a “sputnik vegetable” Kohlrabi is …
Escarole is a variety of endive. The leaves are broader, paler and less bitter than other members of the endive family. Escarole, kale and chard, are hearty greens that thrive late into the growing season. The heart of an escarole head is less bitter because the leaves haven’t gotten as much sunlight. Escarole and endive …
I am pretty sure I have had a salad every night with dinner and some for lunch as well since Week 1. In an effort to give you a variety of ideas, here is a new and different vinaigrette Aged Sherry Walnut Vinaigrette 1 shallot, peeled and minced 1 teaspoon salt 1 teaspoon Dijon mustard …
The baby onions in your shares will give any dish a little extra flavor; add them to the pan es when your turkey is roasting. Save them for beef bourguignon or prepare this salad dressing and enjoy it with your Thanksgiving Dinner. The mixture of roasted onions in this dressing will be a great addition …
Take the time to clean the grill before trying these recipes! Grilled Peach Salad Peel and slice peaches in half, remove the pit. Brush with some extra virgin olive oil, and a bit of salt and pepper. Preheat the grill to medium. Grill peaches on each side for 3-4 minutes To serve, simply shave over …
1/2 cup orange juice 1/2 cup peeled seeded and cubed cantaloupe honey 1/2 cup ice Place the juice, fruit and honey in a blender. Blend on high speed for 30 seconds. Add ice and blend until smooth. What is a Muskmelon? Muskmelon is the name for the variety of a melon that is very much …
1 quart white wine vinegar 8 sprigs fresh thyme Wash and dry thyme. In a large saucepan, bring the vinegar to a boil over high heat. Add four thyme springs to the vinegar. Remove from heat and let cool, uncovered, until vinegar reaches room temperature. Remove the thyme from the vinegar. Pour vinegar in …
