Radishes used to be the items that were hard to use up in the Community Supported Agriculture (CSA) farm share box, but the more I've been playing with them the more the whole family is enjoying them.
You can find the recipe for…Continue
It's totally a tease to share a fresh fig recipe in April. I know. But I'd never had a fresh fig until I got some in my Community Supported Agriculture (CSA) farm share box. Whoa-that is some good eating!
When we moved to Ohio I thought I'd never have that fresh fig experience--after all, by the time fresh figs hit the store they are usually about to mold.
Then I took the dog on a walk through an alley a few blocks away . . . and lo and behold there was a tree with leaves…Continue
I admit it's become pretty easy to turn to the contents of my Community Supported Agriculture (CSA) farm share box and create our family's Friday Night Pizza. The flavor of fresh veggies just rocks, and it's fun to try new ways to enjoy them.
But sometimes I have failures, and that's part of life.
The more I play with the carrots from my Community Supported Agriculture (CSA) farm share, the more fun I have. We like sushi, and I can eat my age in pieces of sushi. That gets pricey, so it makes sense to make it at home.
Here's a colorful sushi roll--and I'm blown away that the photo does justice to the wonderful flavor.
Added by Kirsten Madaus on April 23, 2014 at 9:00am — No Comments
You ever make a large quantity of a condiment, and then not know what to do with it? Yeah, that happened to me, too. I had so many tomatoes that after putting up crushed tomatoes, seasoned and plain tomato sauce, green tomato bacon jam and salsa . . . whew . . . I decided to try making tomato jam.
I'm still finding ways to enjoy tomato jam, and this sandwich is a winner.…Continue
When I set the radishes on this pizza I thought it looked like Easter, so I'm sharing it today.
I was trying to duplicate the awesomeness that is a radish sandwich, and added some cheeses to a tender/crunchy pizza crust and wow--my non-radish-eating son ate all the leftovers.
Added by Kirsten Madaus on April 18, 2014 at 9:00am — No Comments
April is Grilled Cheese month. Did you know that? The things somebody dreams up . . . but hey, I like grilled cheese sandwiches. Especially with tomato soup.
As a kid I grew up enjoying that red & white can, but I've spent the winter trying different ways to turn my pantry of quart jars of crushed tomatoes into a tasty soup. I finally hit upon a recipe that my whole family gave a thumbs up--so I'll share it as the start of my Grilled Cheese & Tomato Soup series.…Continue
I'm delighted to roast vegetables--it's easy, and on cool Spring evenings it's pretty awesome to crank up the oven. Here's a simple recipe of roasted asparagus served over noodles in a rich creamy chicken stock gravy. My kids call my 'oops I forgot and let the stock simmer another 2 hours' stock Chicken Jelly, and it makes a terrific sauce for these noodles.…Continue
Added by Kirsten Madaus on April 14, 2014 at 4:30pm — No Comments
Being a local seasonal eater means I get to eat amazingly delicious foods. Fresh food--tomatoes, strawberries, even celery--just tastes better and I'm usually willing to wait out the winter months for those fresh tastes. But if I limited my diet to solely local foods, I'd miss out on bananas, avocados, olives, shrimp, chocolate, salmon, tea . . . lots of stuff!
This avocado feta hummus is good as a stand alone dip--but it sings when you layer it with fresh &…Continue
I think you can tell a lot about the quality of soil from a carrot. When we first moved to Ohio we joined a young Community Supported Agriculture (CSA) farm share. Our carrots that year were super sweet, but tiny and gnarled. Our farmers nurtured their soil with mainly free amendments and now the carrots are lovely, fat, long--and still super sweet.
Here's a simple recipe to showcase those carrots: roasted, simply seasoned with salt and a buttery spread, these carrots make a vegan…Continue