cooking from the csa: new world potatoes and tomatoes
Posted by Beth EakinSeptember is the best of summer and fall all at once. This week our CSA provided us with bell peppers, potatoes, celery and yellow beans (both new this …
Editor's Archive
cooking from the csa: it's peachy! try it!
Posted by Beth EakinOur vegetables from the CSA have definitely moved out of the leafy-greens stage and into tomatoes, with their complimentary corn, basil, and—new this week—garlic. One cucumber, a couple …
cooking from the csa: my favorite salsa
Posted by Beth EakinHurrah! Tomato season is here! I worked my one very minimal shift at the csa last week. It's a small part of the "Community" portion of "Community Supported …
cooking from the csa: cantaloupe cooler
Posted by Beth EakinYou can tell it's midsummer by this week's bounty. Returning from previous weeks: potatoes (though a different variety), corn, cucumbers, squash (yellow and zucchini), cabbage (though this week …
cooking from the csa: spiced zucchini with pecans
Posted by Beth EakinThis week my family picked up our CSA produce while I was away, and some of it was consumed before I could get out my camera. But believe …
cooking from the CSA: cucumber soup
Posted by Beth EakinThe real stars at our CSA this week are corn and peaches–though cucumbers are still making a strong showing. We also got our first carrots of the year, plus …
cooking from the CSA: crunchy beet and kohlrabi salads
Posted by Beth EakinMore CSA bounty! This week: Swiss chard, kohlrabi, cabbage, cukes, zukes (including lovely yellow ones), beets, lettuce, basil, dill, corn, cherries, blueberries, and peaches. But I feel I'm …
heat-wave abundance
Posted by Beth EakinBefore our CSA pickup last Saturday, the farm (Garden of Eve) let us know that after six weeks of non-stop sunshine, heat and drought (and hauling hose pipes …
