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
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
Hi, Food Fans! Here’s a dish that appeared on Farmer Stefan’s Christmas dinner table this year. What you’ll find below is a recipe for Scalloped Butternut Squash and Potatoes — but it’s also a basic template for, well, scalloped anything. I’ve adapted the recipe below from a recipe published here at RachelRayMag.com. I chose this … Read more
Spring is definitely budding up around us now, but as long as we’re going to have chilly, dreary evenings from time to time, I’m going to keep on baking … because I love eating baked stuff. This spiced parsnip bread works on the same concept as a carrot bread or a zucchini bread. In this … Read more
This is an easy recipe for cooking root vegetables and it’s a great side dish. I love it because it combines so many vegetables and it adds color to the meal. The less common veggies give this dish great flavor. Celeriac tastes like celery, rutabaga is slightly sweet, and parsnips are deliciously sweet. I recently … Read more