John 
This recipe is from Tinicum CSA member Rebecca Bettler. It’s a simple way to use this amazing vegetable. Thanks Rebecca! Ingredients & Preparation Collards (large leaves) Hummus Cheese Chicken Tomato Basil Roasted Peppers Place any of the above ingredients in the center of a large Collard leaf. Fold the leaf over to make a wrap … Read more
Collards are the new Kale. The latter has become so popular in recent years that it has eclipsed its brassica cousins. Here at Tinicum CSA we’re planning to be ahead of the curve by recognizing the excellent culinary qualities of collard greens. I love Kale, but it can be a bit rough around the edges … Read more
This recipe comes from friend of the farm, Bob Miller. Thanks Bob! A cabbage recipe for you and the farm. GRILLED CABBAGE (MY FAVORITE) Ingredients 1 head cabbage 4 teaspoons butter 4 slices bacon Spice mix 1 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon pepper 2 tablespoons grated parmesan cheese Directions Cut cabbage into … Read more
This recipe comes from Tinicum CSA member Susan Blubaugh. If you’re interested in submitting a recipe send it to us in an email along with a photo. 1 1/2 Cup peeled and grated carrots 1 Cup whole wheat unseasoned bread crumbs 1 Cup grated cheddar cheese 1/2 Cup raw sunflower seeds 1 Cup diced celery … Read more
Both Stefan and I have eaten wild dandelion greens before. In fact, our former co-apprentice, Anna, from Sisters Hill Farm prepared it for us a few times. She used a tahini based dressing. It was simple and it was good. I’ve adapted her idea here and I cheat a little bit because I use a … Read more
Summer is upon us and the very first tomatoes are ripening here on the farm! It’s exciting and it’s a great opportunity to add a slice of tomato to almost everything. A few days ago, I prepared a simple dinner using a tomato and some fresh scallions. -John Ingredients 2 slices bread 4 slices extra … Read more
I decided to fry some okra the other night and it was good. I had it over brown rice, alongside a cheeseburger, and a salad. The okra ended up being a crispy, delicious side with the meal. Try it! -John Ingredients Okra, 8-12 (chopped) 1 Egg 3/4 cup Corn Meal Canola Oil (1/2 cup) Preparation … Read more
You may be wondering what to do with the Spicy Red Mustard Greens. I like to have a little in my salad. This is a sweet and savory way to enjoy the greens, while impressing your friends with the presentation. The highlight of this meal was the maple syrup. -John Ingredients & Preparation Sausages (grilled) … Read more
Here’s a simple recipe for kale. It comes from my brother Matt, who will be submitting more recipes soon. Try this one! -John Ingredients 1 lb Kale (pictured Red Russian) 3 Carrots 1/4 cup Balsamic Vinegar Black Pepper Preparation 1. Wash and shred enough Kale to fill a large pot (mixed varieties work best) 2. … Read more
While harvesting this week, Stefan and I talked about how to cook mustard greens. This variety, Red Giant, is very good but particulary strong. It can be challenging to eat it by itself in a salad. With the right dressing it’s great. It’s effect on the sinuses is similar to horseradish or wasabi, and that’s … Read more