Have you ever wondered how to make vegetable stock? It turns out that you can use just about all of your veggie trimmings from the CSA for stock making. Here’s a little step-by-step guide for getting the most out of your CSA shares. Soon you’ll be enjoying extra nutrients in your rice and delicious soups. … Read more
I start off most mornings with a big breakfast. This usually means potatoes, sweet potatoes, or both. I like to eat eggs and some kind of green vegetable too. Since it’s winter, it’s cabbage. Also, this recipe is made for 2 people. If you make this breakfast, I can guarantee that you won’t be hungry … Read more
In my research about how to make Pad Thai, I found out that, while making something delicious, I wasn’t exactly making authentic Pad Thai. In fact, Pad Thai has a very specific history, and some on the internet are very passionate about explaining this to the general public. My goal with this recipe is simple: … Read more
In Paraguay, I learned that any sandwich with an egg makes it a “completo.” Tinicum CSA veggies are so delicious in this BLT Completo. I’m looking forward to summer, so I can make this again. Give it try! Ingredients 4 slices of bacon 1/4 onion, diced 1/2 thai pepper, minced(optional) 1/4 red bell pepper, diced … Read more
In 2017, I made Fancy Fries a lot. It’s such a simple way to enjoy Tinicum CSA root crops. Also, it’s like eating pizza, because you get to cover the roots with shredded cheese. Ingredients 3 potatoes 2 carrots 2 beets 1 celeriac 1 sweet potato 1 parsnip 1 rutabaga(optional) 1 onion, chopped 2 or … Read more
Last season, in an effort to eat more dill, I experimented with adding it to bean dishes. The results were delicious! This recipe comes from my girlfriend, Amanda Midkiff, who owns and operates Locust Light Farm in Titusville, NJ. Locust Light Farm is a medicinal herb farm. Ingredients olive oil 1 can pinto beans 1 … Read more
Here’s something that we’ve been doing over at Chez Streit lately. I’ve made a few little variations on this recipe, and it always comes out nicely. This is one of the many ways to use spaghetti squash, wherein you roast the squash and then pretend it’s traditional pasta. Not too complicated. I don’t feel like … Read more
Here’s one of my new favorite recipes. It’s basically combining hash browns with an omelet. And the cool part is that it tastes like there’s meat in it…but there’s no meat in it. Since this is a great potato year for the farm, you can make plenty of these omelets. Enjoy! Ingredients Olive oil 1/2 … Read more
It’s clear that I’m a Miso convert. It’s also clear that Tinicum CSA root vegetables go well in a miso soup. Here’s a variation on this soup that I think you’ll enjoy. It also demonstrates how one can add kale to pretty much any recipe thereby gaining healthy nutrients and improving the overall value of … Read more
Here we are on the last day of 2016 — I hope it’s been a happy year for you all! So Meave and I returned home a few days ago from celebrating Christmas with her family in Baltimore. We both felt as if we’d caught a bit of a cold along the way and were … Read more