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
If you’ve never had miso, this is a recipe that’ll make you a fan. Though it’s often used in soups, lighter misos work very well in salad dressings. Here is an adaptation of “Sweet Vinaigrette” taken from The Little Book of Miso. You can find out more if you go to the website of South … Read more
Here’s a recipe submission from our talented web-designer, Kate P. I like this recipe because it’s quick and low-stress … but also hearty and satisfying. Perhaps most appropriate as a winter recipe, but I think it could work in any season. Ingredients 1 medium onion, diced 1 clove garlic, minced 2 to 3 sausages (approximately … Read more
A new recipe! I don’t think I’ve ever tried to make something quite like this before, and I’m glad I tried this out. This recipe turned out better than I had hoped, and I certainly won’t hesitate to make it again. I adapted my recipe below from a recipe by Angela Louise Miller that I … Read more
There’s been a bit of talk about gazpacho around the farm lately, and that makes sense: It’s thoroughly in-season, since you can make a batch entirely out of current CSA veggies and common kitchen staples. Plus, since there’s no heating involved, it’s a good option for these 90+ degree days we’ve been having. Our recipe … 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
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 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
[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
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