cherry tomatoes
toss with pasta and pecorino romano
beets
classic salad with goat cheese
chard
creamed chard
radishes
cucumber-radish salad
carrots
carrot souffle
potatoes
roasted with smashed garlic & lemon
scallions
with eggs
cut greens
with guanciale and tomato
radicchio
grill it and toss with balsamic
cucumbers
indispensable in veggie wraps
zucchini
zucchini pancakes
tomatoes
tomato-mozzarella salad
cabbage
search okonomiyaki
lettuce
avocado caesar, please
Monday, August 18, 2014
Monday, August 11, 2014
Week 8 Vegetables
CHERRY TOMATOES
roasted tomato sauce for pasta
SUMMER SQUASH
shred & saute and serve under a fried egg
JERSEY WAKEFIELD CABBAGE
try David Liebovitz's wasabi slaw
CARROTS
in carrot-coriander humus
CHARD
baked along with blanched beet tops in a frittata
BASIL
make foccacia
CUT GREENS
heavenly with plenty of balsamic vinaigrette
BELL PEPPER
in gazpacho
POTATOES
the weather's cooler this week--make a gratin
CUCUMBERS
eat them plain fora quick snack
BEETS
beet chips with roasted garlic dipping sauce
ITALIAN PARSLEY
everywhere
RED FIRE LETTUCE
with shallot vinaigrette
TOMATOES
tomato bisque!
Storing Summer Vegetables
You paid good money for that food. Now you want to make the most of it, right? Here's how we keep summer vegetables fresh at our house.
Don't store tomatoes in the fridge! We try to harvest tomatoes at varying states of readiness so they ripen for you throughout the week. Put them in a paper bag and keep them on the counter: it keeps fruit flies and other insects away while allowing the tomatoes to breathe.
Everything else we can think of should go into refrigeration right away. Separate any roots from their leaves as soon as you get them home. The poor things think they're still trying to grow, and the longer you leave the tops on carrots, beets, radishes, or whatever, the more the quality of the roots will suffer. So give them a quick whack with a knife before you send them off into the fridge, OK?
Fruit flies. If you eat fresh food, you've probably got them this summer, and so much the worse if you're composting. When they said you attract more flies with honey than with vinegar, they obviously weren't talking about fruit flies. Totally more flies with vinegar.
Cover a paper cup (or a recycled yogurt container, etc.) with saran wrap and punch little holes in the plastic with a fork. Don't make too many holes. If the plastic wrap isn't sticking well, use a rubber band.
We add a banana to the vinegar to really get 'em.
Don't store tomatoes in the fridge! We try to harvest tomatoes at varying states of readiness so they ripen for you throughout the week. Put them in a paper bag and keep them on the counter: it keeps fruit flies and other insects away while allowing the tomatoes to breathe.
Everything else we can think of should go into refrigeration right away. Separate any roots from their leaves as soon as you get them home. The poor things think they're still trying to grow, and the longer you leave the tops on carrots, beets, radishes, or whatever, the more the quality of the roots will suffer. So give them a quick whack with a knife before you send them off into the fridge, OK?
Fruit flies. If you eat fresh food, you've probably got them this summer, and so much the worse if you're composting. When they said you attract more flies with honey than with vinegar, they obviously weren't talking about fruit flies. Totally more flies with vinegar.
Cover a paper cup (or a recycled yogurt container, etc.) with saran wrap and punch little holes in the plastic with a fork. Don't make too many holes. If the plastic wrap isn't sticking well, use a rubber band.
We add a banana to the vinegar to really get 'em.
Friday, August 8, 2014
Week 7 CSA Share Ideas
Text too small to read? Here's what we're doing with our CSA share this week at Bluestem Farm:
CUCUMBERS how bout cilantro-chile salad?
SUMMER SQUASH try zucchini fridge pickles
CHERRY TOMATOES broil and smear them on bread
RED LEAF LETTUCE try something lemony
CARROTS roast them with honey & coriander
POTATOES pink potato vichyssoise
KALE with cherry tomatoes in quiche
TOMATOES might be time for gazpacho
EARLY WONDER BEETS shredded raw with dill & balsamic
ARUGULA we're loving arugula smoothies
CHARD with too much garlic, fish sauce & a squeeze of lemon
ITALIAN PARSLEY a little here, a little there
BASIL with grilled zucchini, please
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