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 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
This recipe comes from Tinicum CSA member Susan Blubaugh. If you’re interested in submitting a recipe send it to us in an email along with a photo. 1 1/2 Cup peeled and grated carrots 1 Cup whole wheat unseasoned bread crumbs 1 Cup grated cheddar cheese 1/2 Cup raw sunflower seeds 1 Cup diced celery … Read more
Both Stefan and I have eaten wild dandelion greens before. In fact, our former co-apprentice, Anna, from Sisters Hill Farm prepared it for us a few times. She used a tahini based dressing. It was simple and it was good. I’ve adapted her idea here and I cheat a little bit because I use a … Read more
Here’s a simple recipe for kale. It comes from my brother Matt, who will be submitting more recipes soon. Try this one! -John Ingredients 1 lb Kale (pictured Red Russian) 3 Carrots 1/4 cup Balsamic Vinegar Black Pepper Preparation 1. Wash and shred enough Kale to fill a large pot (mixed varieties work best) 2. … Read more
I enjoyed this salad as part of a lunch with Stefan, Meave, and my parents. It’s easy to adapt according to the greens that are available. Although its great with spinach and arugula, you could easily use baby red russian kale, tatsoi, or mustard greens. The walnuts and dried cranberries happen to go very well … Read more
This recipe made its way into our lives after a solid day of working in cool, cloudy conditions. It seemed like a Chili sort of day, and this recipe matched up with what I had in the fridge. This came out well, and I enjoyed it quite a bit. This recipe is based on a … Read more
Recently I combined spinach, apples, and radishes to make a refreshing spring salad. I tossed in a few other veggies too. The trick here is to squeeze lime juice over the salad, especially over the apples. That keeps the apples from changing color and it delivers subtle citrus notes. -John Ingredients and Preparation Spinach (washed … Read more
This is from Simply in Season, Recipes that celebrate fresh, local foods in the spirit of More-with-Less. Hint: Wait until its just about fully baked and then garnish the top with the parsley and parmesan. Add more cheese if you want. -John Ingredients 2 cups cabbage, shredded 1/2 cup carrots, shredded 1/3 cup scallions, chopped … Read more
This is from Simply in Season, Recipes that celebrate fresh, local foods in the spirit of More-with-Less. It is basically a quiche with carrots instead of spinach and its delicious! I substituted Monteray Jack cheese for extra sharp cheddar. -John Ingredients and Preparation: 3 cups carrots, shredded 1 ½ cup water 2/3 cup brown rice, uncooked ½ … Read more