This recipe comes from Tinicum CSA member Nidhi M. It requires some key Indian spices and, of course, a few vegetables. If you’ve ever wanted to make Indian food then I suggest that you try this in your kitchen. Dal is basically lentils soup but way more flavorful. I made it recently for a family … 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
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
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
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
[Editor’s Note: Hey, folks, this is a recipe submitted by our illustrious web designer and “B” week Saturday member, Kate Purcell. Thanks for the recipe, Kate! The rest of the words are hers.] I had a bunch of zucchini from Tinicum and was headed to a potluck. I wanted to make something that would be … Read more
While harvesting this week, Stefan and I talked about how to cook mustard greens. This variety, Red Giant, is very good but particulary strong. It can be challenging to eat it by itself in a salad. With the right dressing it’s great. It’s effect on the sinuses is similar to horseradish or wasabi, and that’s … 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
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