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
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 one is all Meave. She says, “These are ridiculously delicious. … And the thyme smells amazing.” The recipe is adapted from an entry at MyRecipes.com. Here’s the link. Ingredients 1 1/2 pounds small sweet potatoes, peeled and thinly sliced 2 teaspoons dried thyme, divided 1 cup (4 oz.) freshly shredded mozzarella* cheese, divided 2/3 … Read more
With our first frost last night, the season just turned from “summer-fall” to “winter-fall,” and we’re in the midst of the autumn vegetables now. Two less-familiar crops that we have in abundance right now are daikon and tatsoi. Daikon is a Japanese staple vegetable — an oversized white radish that readily absorbs flavors when cooked. … Read more
Hi, Comrades in Food! Here’s a Mark Bittman recipe that I’ve made twice now in two different versions. Both times, it turned out really tasty, with plenty leftover for subsequent lunches. The recipe comes from How to Cook Everything Vegetarian, and the version I’ve written up here is the more involved one (which features more … Read more
Collards are the new Kale. The latter has become so popular in recent years that it has eclipsed its brassica cousins. Here at Tinicum CSA we’re planning to be ahead of the curve by recognizing the excellent culinary qualities of collard greens. I love Kale, but it can be a bit rough around the edges … Read more
Hi, folks! Many of you took home some dandelion greens with you on Tuesday evening, and if you’re like me, you may not have a great deal of experience preparing them. These are fairly bitter greens. The dandelion greens that we’re growing this year are not the same as wild dandelions (you can eat those, … Read more
Hello again, vegetable fans! John and I have been thinking a lot this week about basic recipes for some of our less-familiar veggies. Here’s a recipe along that theme: Basic Bok Choy. There are doubtless a thousand ways to prepare bok choy, but it’s so wonderful this way that I haven’t found much reason to … Read more
I used to make a lot of quiche in Paraguay. Spinach didn’t grow so well in my garden there, but swiss chard did. I made quiche out of swiss chard most of the time. The great thing about quiche is that you can use all sorts of ingredients including bacon, sausage, ham… or just stick … Read more