This method for blanching and freezing kale comes from Tinicum CSA member, Julia K. The method can be applied to pretty much any of the greens we grow including: kale, swiss chard, collards, spinach, broccoli raab, & tatsoi. You can also blanch broccoli and green beans. Blanching before freezing helps to retain the color and … Read more
Hi spinach fans! If you’re looking for a way to use a pile of spinach, keep reading this post. Ingredients spinach, 1 large handful or 2 2 or 3 eggs 1/2 onion or 2 scallions, chopped 2 mushrooms, sliced (optional) cheddar, 3 or 4 slices salt & freshly ground black pepper olive oil or butter … Read more
This recipe comes from Tinicum CSA members Nathan & Erica C. They had me over for a farmer-to-your-table dinner and served this delicious squash. If you still have some carnival squash decorating your kitchen try this out. Ingredients 2 carnival squash 1 pound ground sausage 1/2 cup chopped onion 1 egg 2 tablespoons milk 1 … Read more
Chile vs. Brazil has just gone into overtime, and I’ve just finished thoroughly enjoying two big slices of this delicious spinach pie from CSA member Jennifer H. Easy to prepare and a real crowd-pleaser, this is a great recipe to have on the books. Also an easy recipe to customize: swiss chard or kale could … Read more
Hi, folks! This is not so much an actual recipe as it is an idea or a technique. Credit here goes to Dave Hambleton, the manager of Sisters Hill Farm where John and I both apprenticed. What follows is a photo-illustrated write-up of how one might use a salad spinner to help manage one’s salad … 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
I enjoyed this salad as part of a lunch with Stefan, Meave, and my parents. It’s easy to adapt according to the greens that are available. Although its great with spinach and arugula, you could easily use baby red russian kale, tatsoi, or mustard greens. The walnuts and dried cranberries happen to go very well … Read more
Our first guest-chef contribution! This elegant tart was created for us right here on the farm by the esteemed Ashley Snow-Robbins. Ashley certainly knows her way around a kitchen — even if it’s a Coachmen camper’s miniature kitchen — and we were very grateful to dig into this sumptuous delight! This tart presented a satisfying … Read more
Recently I combined spinach, apples, and radishes to make a refreshing spring salad. I tossed in a few other veggies too. The trick here is to squeeze lime juice over the salad, especially over the apples. That keeps the apples from changing color and it delivers subtle citrus notes. -John Ingredients and Preparation Spinach (washed … Read more
This is one of my favorite ways to use spinach. The more fresh spinach I pile onto the sandwich, the more it seems to balance out the fat from the eggs and cheese, and the butter that I fry them in. -John Ingredients and Preparation Spinach (Whole leaves) 2 Eggs (fried) 2 or 3 slices … Read more