This method for blanching and freezing kale comes from Tinicum CSA member, Julia K. The method can be applied to pretty much any of the greens we grow including: kale, swiss chard, collards, spinach, broccoli raab, & tatsoi. You can also blanch broccoli and green beans. Blanching before freezing helps to retain the color and … Read more
Hi spinach fans! If you’re looking for a way to use a pile of spinach, keep reading this post. Ingredients spinach, 1 large handful or 2 2 or 3 eggs 1/2 onion or 2 scallions, chopped 2 mushrooms, sliced (optional) cheddar, 3 or 4 slices salt & freshly ground black pepper olive oil or butter … Read more
While harvesting broccoli raab for this season’s first share I realized that it might be good in risotto. It turns out that it is great in risotto and I strongly encourage you to try it! All you need is a few ingredients and the ability and desire to stir rice for awhile : ) Ingredients … 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
If you’re wondering what to do with Broccoli Raab, here’s a great place to start. Keep in mind that it’s a slightly bitter green and it’s best paired with something salty or mildly sweet. I enjoyed it as a side with roast beef, asian greens salad, and rice. Give it a try! -John Ingredients 1/2lb. … Read more