This has been one of those wonderful weekends in the heart of summer where we feast on the best our farmers and gardens have to offer for several meals straight. After receiving tomatoes and jalapeños from my mom’s garden, my … Continue reading…
Season
Blueberry Whole-Grain Pancakes
In my house we believe this recipe makes the perfect pancake (I should say Brad makes the perfect pancake, as I am not the pancake lady). We also freeze the uneaten pancakes and warm them up in the toaster oven … Continue reading…
Wild Mushroom Risotto
There is a Mushroom Man at our farmer’s market now, and ever since he appeared this past Fall, I’ve had a bit of an addiction. This is my favorite recipe for using his shitake mushrooms. (4 side dish servings, 2 … Continue reading…
Pasta with Spinach, Sun Dried Tomatoes and Pine Nuts
This easy recipe is fresh and delicious served either hot or cold. It’s a great way to kick-off the Spring season when the new spinach and garlic appear at the market. 1lb dried whole wheat pasta (choose a short noodle … Continue reading…
Barley Risotto with Asparagus and Hazelnuts
This recipe arrived in a Spring issue of Gourmet last year and I think I made it 3 times in the short season that asparagus was available. I love risotto, and the barley is a unique and healthy twist. Using … Continue reading…
Roasted Beets for Salad
My favorite way to use beets is to roast them, in their skins, drizzled with olive oil, salt and pepper, and tightly covered with foil until tender. (Takes about 45minuts to an hour at 350˚) When the beets are cool … Continue reading…
Borscht!
Farmer Ted Blomgren from from Windflower Farm, sent the following letter in my winter CSA box for the month of January… Yesterday, Jan and I harvested scallions from the unheated greenhouse, and bagged root crops, including carrots, parsnips and beets… … Continue reading…
Beet and Chipotle Soup
I know what you’re thinking… “beet and chipotle soup?!” Yes, and it’s as good as it sounds. (serves 4 to 6) 2 pounds whole beets, stems trimmed to less than 1-inch 1 1/2 cups chicken or vegetable stock 1 cup … Continue reading…
Mashed Potatoes and Celery Root
I make celery root mashers all the time, you don’t really need a recipe, just sub half the potatoes for celeriac. But hey, if you wanna do it like the pros, Tyler Florence is a fave of mine: (serves 4) … Continue reading…
Curried Squash and Mushroom Soup
This easy and delicious recipe was given to me years ago by my friend, Beth Sugarman, when I used to babysit and cook for her family in college. It has since become a fall favorite at my house, and just … Continue reading…