John 
Hi butternut squash fans! Here’s another soup recipe for you. This one requires an immersion blender, but you could eat it without blending it and it would still taste “gingery” and delicious. I’ve made this one several times and I’ve found that people like it. It comes from the cookbook, Simply in Season, Recipes that … Read more
Spices, coconut milk, and vegetables are delicious. Especially when it’s time to make a vegetable curry. This one may be adapted to fit the taste preferences of your household. It’s probably really good for you too because it’s full of vitamin & mineral rich vegetables. Plus, it tastes great! So all around, it’s a winner. … Read more
It seems like anything covered in cheese sauce is delicious and broccoli & cauliflower are no exception. Enjoy! Ingredients 1 cauliflower crown, chopped 1 broccoli crown, chopped 3 tbsp. butter 2 tbsp. flour 1 cup cheddar cheese, grated 1 cup milk 1 or 2 scallions (and/or garlic scapes), chopped Salt & Pepper Preparation 1. I … Read more
Ready, set, ferment! This past season I made an effort to preserve more of the food we grow. I canned tomato sauce, pickled cucumbers & beets, dehydrated tomatoes, made sauerkraut, and made kimchi. The last one might be my favorite type of food preservation. It’s neat because it combines lots of vegetables and I like … Read more
Whenever I cook delicata squash, I try to save the seed and toast them. I do this with other winter squash as well–pumpkins, carnival, and butternut. It’s really easy to do and it makes a great, salty snack. You can eat them as is or throw them in a salad. And you can use them … Read more
This recipe comes from Tinicum CSA members Nathan & Erica C. They had me over for a farmer-to-your-table dinner and served this delicious squash. If you still have some carnival squash decorating your kitchen try this out. Ingredients 2 carnival squash 1 pound ground sausage 1/2 cup chopped onion 1 egg 2 tablespoons milk 1 … Read more
For the past few weeks, after distribution, I’ve been making variations on tomato soup. I’m calling it “Tomato Soup Tuesdays.” Since it’s been getting darker earlier and a bit cooler outside it’s nice to have a pot of soup simmering on the stovetop. I borrowed the idea of combining coconut milk with puréed tomatoes, onions, … Read more
Last year one of the members told me that fennel is good with pork. Recently I decided to test this idea out with pork chops and sure enough it was delicious. It was so good I even managed to convince a vegetarian to try it. Ingredients 2 pork chops, or more if you have ’em … Read more
If you like sweet potato fries you’ll love Roasted Delicata Fries. I like eating it as a side with…anything. The secret about this little winter squash is that you can eat the skin. Try it! Ingredients 1 Delicata Squash Olive Oil Salt & Pepper Preparation 1. Cut Delicata in half, remove seeds (save for toasting), … Read more
We had our very first melon harvest this past Tuesday and it was abundant. When I say melon, I mean cantaloupe. The watermelons will be in the shares shortly. We decided to turn some of the extra cantaloupes into what I like to call Melon Juice. We handed out free samples to members during distribution … Read more