Believe it or not, I had fingerlings for the first time ever tonight. Absolutely blew my mind. And kale with a couple of those heirloom tomatoes. Shopping out of the garden is a fabulous thing.
I want to share some great ideas from other CSA members who have been cookin' up the bounty!
Hi Sarah,
Just wanted you to know we took your mom’s advice and cooked the carrots. We cut them up, parboiled them, drained and put them on the grill with olive oil & seasoning. Oh my . . . they were delicious. Thank her for the tip!!!!
Joyce from Sisters
P.S. The seasoning we use is a new one from Penzeys Spices called Sunny Paris seasoning. It’s a combination of: purple shallots, chives, green peppercorn, French basil, French tarragon, chervil, bay leaf and dill weed.
Hi SarahLee!
I hope all is well on the farm and you're enjoying these beautiful days.
Folks keep warning me it's coming to an end, but I refuse to hear them.\
I wanted to share a very good recipe I found that uses the following ingredients form the farm: Fava Beans, Fennel, Dill, and Onion.
My dinner guests just loved it! You can find it here: http://www.epicurious.com/recipes/food/reviews/Saute-of-Fresh-Fava-Beans-Onions-and-Fennel-106490
When cucumbers come in, be sure to share your friends pickle recipe - those were the best pickles ever!
Take care and see you Thursday,
Stephanie
Stephanie
Thanks again to you all for taking the challenge to cook locally and seasonally. I'm so proud of everyone's creativity!
No comments:
Post a Comment