Daikon “Steaks.” This is another instance in which I’ve had a notion of a recipe rattling around in the back of my head for a while … and finally, I have a chance to put it up on our website. So for all of you out there who have been wondering how one could possibly … Read more
Ah, muffins! Nature’s perfect food… I had a fancy to see if I could make a sweet potato muffin using grated raw sweet potato in the style of a zucchini muffin …. and it turns out you can. These were the breakfast offering here at Chez Streit for the first morning of November, and they … 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
Here’s a little thing I came up with a few days ago. If you still have a fennel in your refrigerator, this is an easy & seasonal meal for 2 or 3 people. It only takes a few minutes to set up, and these early freezing nights can make a person want to turn the … Read more
Sure we steal ideas from other farmers! …and this recipe is one that we’re borrowing from Amanda & Jamie over at Locust Light Farm. “Quick Pickles” are a versatile concept that works with any number of vegetables. One common approach involves making a brine, but this version is even easier — using just sugar, salt, … Read more
There’s been a bit of talk about gazpacho around the farm lately, and that makes sense: It’s thoroughly in-season, since you can make a batch entirely out of current CSA veggies and common kitchen staples. Plus, since there’s no heating involved, it’s a good option for these 90+ degree days we’ve been having. Our recipe … 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
By now you all know how I like simple recipes. This little culinary notion is something that I learned about while I was living up at Dai Bosatsu Zendo in New York State. I really love this flavor, and I really love how complex the taste is from just two ingredients. I think the peanut-miso … Read more
Hi, Folks! Chips ‘n’ Salsa is a common right-after-work snack for Farmer Stefan, and since summer has set in, we’ve been able to enjoy homemade salsa. We’ve made a fresh, cherry tomato salsa several times, and it always disappears right away. For the recipe below, I’m detailing a version in which we used some grilled … 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