John 
This method for blanching and freezing kale comes from Tinicum CSA member, Julia K. The method can be applied to pretty much any of the greens we grow including: kale, swiss chard, collards, spinach, broccoli raab, & tatsoi. You can also blanch broccoli and green beans. Blanching before freezing helps to retain the color and … Read more
In an effort to diversify our muffin recipe offerings, farmer John explains how he makes Butternut Squash Muffins. As the perfect food, muffins sometimes help sustain the farmers through many farm tasks. Dry Ingredients 3 cups all-purpose flour 2 tsp. Baking Soda 2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. ground ginger Pinch Salt Wet … Read more
If you’ve never had miso, this is a recipe that’ll make you a fan. Though it’s often used in soups, lighter misos work very well in salad dressings. Here is an adaptation of “Sweet Vinaigrette” taken from The Little Book of Miso. You can find out more if you go to the website of South … Read more
Hey there spice fans! I’ve been meaning to post this recipe for a little while. Last season we offered two types of pick-your-own hot peppers: a thai pepper called Bangkok and a cayenne called Red Flame. They were quite prolific. In an effort to save these spicy gems for later, I decided to dehydrate them … Read more
Some of you may remember a former recipe called $6 Arugula Salad. You’ll recall that when I make an arugula salad for lunch, co-farmer Stefan typically assigns an arbitrary, but humorous $ value to it. Any additional ingredients, beyond the most basic, increase the value. For example, the walnuts and cheddar cheese in the $6 … Read more
This recipe comes from Tinicum CSA member Julia K. It’s an easy way to use cucumbers when they are in abundance. Also, it’s kinda cool that there’s no sugar in this recipe, but I swear they taste sweet. These are refrigerator pickles, so they should last about a year in the fridge. If you pressure … Read more
Last week, at the end of a hot day, I decided to make dinner without cooking anything. Or at least, without cooking very much. It was too hot for cooking. I realized I could make some delicious collard wraps by filling them with shredded kohlrabi & beet. I used one large beet and one kohlrabi … Read more
Hi spinach fans! If you’re looking for a way to use a pile of spinach, keep reading this post. Ingredients spinach, 1 large handful or 2 2 or 3 eggs 1/2 onion or 2 scallions, chopped 2 mushrooms, sliced (optional) cheddar, 3 or 4 slices salt & freshly ground black pepper olive oil or butter … Read more
The story behind this recipe title has to do with my daily lunchtime ritual of making salads. Co-farmer Stefan has taken to assessing a $ value for my salads based on the ingredients and it’s sheer size. The pricing is arbitrary and amusing. I like to include ingredients that I imagine a chef would use … Read more
Here’s an easy way to eat kale for breakfast. It’s also a nice way to turn fried eggs into something healthier and tastier. You’ll find that, along with kale, most of the greens we grow can be prepared in the same fashion. For example, Turnip Greens on Eggs. Ingredients 2 large kale leaves 1/2 small … Read more