using your scraps: turnip greens pesto edition

I didn’t know much about the tops of beets or carrots or turnips before I started getting involved with local produce and learning how to store it to last.  My first lesson with this part of root vegetable was that you should always remove the green tops before storing  the “meat” of the vegetable as…

chicken, apples, cabbage and a lesson.

I was going to hold off on sharing this dinner because I wasn’t happy with how my photographs turned out. I think that left a disappointing taste in my mouth as I ate this dish earlier this week for dinner.  I didn’t enjoy it as much as I thought I would.  However the dish has…

pumpkin cauliflower gratin

It’s a two-for with this recipe!  Two ingredients from this past bushel are used in this delicious, carb-watcher friendly, vegetarian dish. My first time cooking with pumpkin did not disappoint! Ryan and I ate the whole dish as our main meal, but you could easily serve as a side, too! If you are also looking…

let’s roast a pumpkin!

I have to be honest, I never thought much of pumpkins other than carving a face into them and sticking a candle inside as a glowing front porch decoration.  Don’t get me wrong, I love the flavor of pumpkin especially in pumpkin pie (not so much a PSL fan) but I never thought of it…

ramen noodle & seasonal vegetable stir-fry with seared tuna

I’m on a mission to clean out my freezer before our Thanksgiving Turkey (and extra breast) arrives and needs a home a week before the big day.  There are a few things that are taking up a lot of space (I’m looking at you duck that I’m roasting this weekend!) but there are also some…

csa contents: november 3rd, 2015

Here’s what we have this week: Cheese Pumpkin Cauliflower Broccoli Fuji Apples (4) Sun Crips Apples (2) Gala Apples (2) Leeks Decorative Gourd Jack B Little Pumpkin Looks the farm is giving me some help with my Thanksgiving centerpiece!

sean brock’s farrotto with acorn squash and kale

I love it when a flip through a beautiful cook book, get excited about a recipe and then realize that one of the main ingredients will be coming in our bushel.  Two weekends ago, I was flipping through my sister-in-law’s copy of “Heritage” by Sean Brock and stumbled upon his farrotto recipe using acorn squash…