Butternut-Ginger Bisque — a great recipe for chilly autumn or winter days — fancy enough to appear on fancy restaurant menus, but really simple to make at home. For today’s souping adventure, I’ve selected a nice, basic recipe. You could embellish this recipe in several directions: Add cilantro and coconut milk to go in a … Read more
The backstory for this recipe is pretty simple. I wanted to have a tea party. I wanted to serve carrot cake muffins at said tea party. I dug through some recipes and decided I liked this one the best. I don’t know about all the other carrot cake muffin recipes out there — I haven’t … Read more
Spices, coconut milk, and vegetables are delicious. Especially when it’s time to make a vegetable curry. This one may be adapted to fit the taste preferences of your household. It’s probably really good for you too because it’s full of vitamin & mineral rich vegetables. Plus, it tastes great! So all around, it’s a winner. … Read more
Ready, set, ferment! This past season I made an effort to preserve more of the food we grow. I canned tomato sauce, pickled cucumbers & beets, dehydrated tomatoes, made sauerkraut, and made kimchi. The last one might be my favorite type of food preservation. It’s neat because it combines lots of vegetables and I like … Read more
For the past few weeks, after distribution, I’ve been making variations on tomato soup. I’m calling it “Tomato Soup Tuesdays.” Since it’s been getting darker earlier and a bit cooler outside it’s nice to have a pot of soup simmering on the stovetop. I borrowed the idea of combining coconut milk with puréed tomatoes, onions, … Read more
I was recently gifted a hand-held vegetable spiralizer from one of the CSA Members. You may be wondering: what is a spiralizer? Well, it’s this nifty kitchen tool that shreds vegetables, usually squash into pasta-like spirals. If you’re interested in decreasing your carb intake this tool could help you. We’ve had quite a bit of … Read more
Hey, folks! Here’s a quick recipe that Meave and I have used several times lately. This paté presents an uplifting, fresh taste. We like to share it at potlucks and parties because it’s vegan, raw, and gluten-free … plus very easy to whip up. Many thanks to Meave’s dad for gifting us a Vitamix blender, … Read more
This recipe is very similar to the broccoli & diakon quinoa dish that I posted a few months ago. The key is the rice vinegar, soy sauce, and honey mixture. It makes for both a savory and slightly sweet stir fry. Enjoy! Ingredients 2 cups water 1 cup millet 2 tbsp. peanut oil (I like … Read more
This recipe comes from Tinicum CSA member Kim Malina. Thanks Kim for such a delicious way to prepare Bok Choy! I made some yesterday and it was great. I highly recommend trying it. Salad Ingredients (serves 4) 1 large Bok Choy, rinsed and thinly sliced (including leafy greens) ½ cup shredded carrot 1 tablespoon toasted … 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