not a summer squash or eggplant!
First, let me say that last night Marshall and I bit into a slice of Farmer John’s watermelon and it is so good I wanted to call him right away and gush. It’s so good we’ve saved all the rinds to juice them. You can also pickle them!
Speaking of pickling, re: the topic at hand, there’s a great article in Wednesday’s NY Times. And speaking of eggplant, what to do with all of it?? Continue reading
Posted in CSA, CSA Newark, Recipes
A great resource for recipes is http://nymag.com/restaurants/recipes/. Each week, New York Magazine features a recipe, usually centered around an in season ingredient, from a particular local chef or restaurant. It’s worth reading the magazine just for that, and of course Maura Jacobson’s crossword puzzles (though happy for her and her retirement, we sure miss her puzzles . . . )
One of my All Time Favorite recipes is from an issue last summer and it’s called Saltie’s Romaine Dinghy. Saltie is a sandwich shop in Brooklyn. I’ve not been, but I just know we’d hit it off. Prepare yourself, this sandwich is off the hook–
Posted in CSA Newark, Recipes
I’m not kidding when I tell you I just made the BEST pickles I have EVER tasted.
I’m still a little in shock, and wanted to share.
There is an evolution involved when it comes to being a CSA member. There’s excitement, panic, experimentation, utter culinary failure, complete culinary delight, saving, canning, fermenting, sharing . . . .
It’s week 2 and already I’m like, “There’s so much food!” John Krueger of Starbrite Farm really rocks my world and specifically my digestive system. And I’m not going to lie–I panic about how to use it all, not wasting, getting home from work in time to cook a meal before 10pm. I’m sure you can relate.
With all this in mind, I thought I’d share some of the ways I’ve found to make the most out of the CSA. Continue reading
Posted in CSA, CSA Newark, Recipes, Storage
Wowza, I am a happy girl. Snap peas, garlic scapes, arugula–OH MY!
I’m not shy about how I love to cook, so I thought this an apropos moment to share some of that love in the form of recipes. Continue reading
