This recipe is a quick ‘n’ simple way to turn a pint jar of pumpkin butter into a crowd-pleasing pumpkin pie. We found the recipe here from Mother Earth News. Ingredients 1 pie crust (mine was store-bought, sadly. John’s the one in charge of pie crusts. Perhaps he’ll publish his method someday…) 1 pint jar … Read more
A delicious autumn or winter quick bread! This recipe was adapted (heavily) from the recipe for “Pumpkin Bread” in Food for Friends, the John Woolman Memorial Cookbook. The original recipe is vegan (provided that suitable sugar is used). If anyone is interested in the vegan version, let me know, and I’ll get you that version … Read more
Disclaimer: Please note, this is a home canning recipe and needs to come with the appropriate disclaimer. I can only recommend this recipe if you have home canning equipment that allows you to process canning jars at at least 11 pounds of pressure per square inch and are comfortable using that equipment. Meave and I … Read more
This one is all Meave. She says, “These are ridiculously delicious. … And the thyme smells amazing.” The recipe is adapted from an entry at MyRecipes.com. Here’s the link. Ingredients 1 1/2 pounds small sweet potatoes, peeled and thinly sliced 2 teaspoons dried thyme, divided 1 cup (4 oz.) freshly shredded mozzarella* cheese, divided 2/3 … Read more
Various versions of this recipe have been a staple food around Tinicum CSA since back in the apprentice days. Mmmmm, Muffins — nature’s perfect food. These are a favorite for mid-morning snack breaks on the farm. My recipe is based on a recipe from AllRecipes.com that I found here. Try ’em out! Ingredients 3 cups … Read more
With our first frost last night, the season just turned from “summer-fall” to “winter-fall,” and we’re in the midst of the autumn vegetables now. Two less-familiar crops that we have in abundance right now are daikon and tatsoi. Daikon is a Japanese staple vegetable — an oversized white radish that readily absorbs flavors when cooked. … Read more
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
This is about as simple as it gets; we’re just letting the natural goodness of the collards shine through here. The following recipe is adapted from a Mark Bittman recipe in How to Cook Everything Vegetarian. The same approach would work just as well for kale, bok choy, or swiss chard … and you could … Read more
Hi, Comrades in Food! Here’s a Mark Bittman recipe that I’ve made twice now in two different versions. Both times, it turned out really tasty, with plenty leftover for subsequent lunches. The recipe comes from How to Cook Everything Vegetarian, and the version I’ve written up here is the more involved one (which features more … 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