So far, we’ve enjoyed some great salad; I love their mesclun mix. It’s easily the best lettuce mix I’ve ever tasted. It’s just the right amount of peppery mixed with the green. One quart of the berries is already curing in the freezer (started on a cookie sheet for hopefully ease of separation down the […]
It’s been a busy week, so the CSA post is a bit late. First, to round out last week: The roasted radishes and turnips were wonderful. Roasting totally changed the flavor of the radishes, and the turnips were as good as I’d hoped they’d be. Since the roasting didn’t use the greens, I saved those
Week two’s haul was more of the lettuce (though no mesclun), Swiss chard and salad turnips, as well as kale, basil, and a lovely peony. We rounded out the week one bounty using a recipe for Penne with Chard and Sausage from Andrea Chesman’s Serving Up the Harvest. That came out pretty well, though probably
As part of our effort to eat better this year, the BF and I have joined a CSA. I chose Laughing Stock Farm out of Freeport for the following reasons: 1. the awesome name, 2. the awesome veggie list and 3. the Portland pick up location. The first pick up was Wednesday night. It’s still
On my own for dinner tonight, and I was feeling in a definite veggie mood. I ended up making butternut squash with sage and a touch of brown sugar and balsamic vinegar, and some garlicky sauteed spinach. They looked a little lonely on the plate, as purely veggie meals sometimes do, but they were sure
Swiss chard and kielbasa pasta. The swiss chard stained the penne a lovely shade of pink in places. About the only thing that could have made the dish more fun was if I could have gotten my hands on some Northern Lights swiss chard (veggie 5063 I plan to have in my hypothetical garden) and
So here’s a little something I whipped up for the birthday BBQ we had for the BF and my younger brother last night. It’s a watermelon, fresh mozzarella and basil salad with reduced balsamic vinegar as the dressing, and it’s GOOD. The mozzarella soaks up the flavor of the watermelon, and with the balsamic on
This little masterpiece was an amalgam of a number of different Asian-inspired noodle salads I’ve come across in my travels, and basically came out like a deconstructed spring roll, with chicken. I poached the chicken with some peppercorns, salt and bay in the water, and it came out as some of the moistest, most flavorful
Ok, a day late posting, but I was seized by the need for veggies last night, and made a fabulous pasta primavera with a goat cheese sauce. It was lovely and springy, and exactly what I needed last night.
I have my first post up on the Soup’s On challenge blog. Just a little intro, and some possible selections for the challenge, which runs from 4/1 to 3/31/09.
