This recipe comes from Tinicum CSA member Nidhi M. It requires some key Indian spices and, of course, a few vegetables. If you’ve ever wanted to make Indian food then I suggest that you try this in your kitchen. Dal is basically lentils soup but way more flavorful. I made it recently for a family … Read more
Spring is definitely budding up around us now, but as long as we’re going to have chilly, dreary evenings from time to time, I’m going to keep on baking … because I love eating baked stuff. This spiced parsnip bread works on the same concept as a carrot bread or a zucchini bread. In this … Read more
Homefries are a staple of our weekend brunch diet. They take too long to cook for a weekday morning, but come Saturday or Sunday, we love a luxurious diner-style breakfast of homefries, eggs, and toast. I always used to think that homefries would inevitably stick to the pan, but now that I’ve done them innumerable … Read more
Daikon radishes make a great stir fry and they’re even better when paired with ingredients like ginger and peanuts. Daikon radishes soak up other flavors really well. The key to this recipe is the soy sauce, rice vinegar, and honey mixture. I borrowed this idea from a Bob’s Red Mill millet recipe. If you want … Read more
What can you do with a gigantic sweet potato? You can make sweet potato fries! This is a delicious, healthy, and simple way to enjoy one of my favorite Fall crops. Ingredients 1 large sweet potato canola oil (any high heat oil will do, peanut, coconut, etc) salt & pepper Preparation 1. Peel the sweet … Read more
Though the farm is covered in snow I’ve been hungry for spring greens. I recently bought some broccoli raab from the grocery store so I could do some pre-season practice cooking. I can’t wait to cook our own broccoli raab that’s due for harvest in May. Here’s to looking forward to Tinicum CSA’s 2014 season! … Read more
This recipe comes from Tinicum CSA member, Luray Gross. Thanks Luray! Approx. 6 servings Ingredients 1 and ½ pounds butternut squash, peeled and cut into roughly ¾” pieces 1 Cup dry lentils 1 small to medium carrot, diced 1 rib celery, diced 1/3 onion, chopped ½ – ¾ pound kale, thick stems cut out and … Read more
This recipe is a tool for those times when you have a bunch of daikon, and you just want to use it up. I know I have those times sometimes… The first version of the recipe is extremely basic — just tossing the daikon with some oil, roasting it, and sprinkling it with salt and … Read more
It’s a triumphant feeling to pull a whole pumpkin out of the oven, bubbling over with cheesy goodness, and set it in the center of your table. This here is an impressive entertaining recipe, and one that gives you a lot of “Wow Factor” for very little work. We served these here at our place … Read more
This recipe takes me back to the days at Dai Bosatsu Zendo. I remember working in a small crowd of people to julienne a massive quantity of carrot and ginger in the lead-up to the opening dinner of a retreat. What we’ve got below is a very simple version of this recipe. It comes out … Read more