Posts by Julie Oudman Perkins
Roasted Carrots and Greens
With our last week of this season’s CSA at hand and the holiday season just around the corner, I want to leave you with a simple recipe you could serve at your Thanksgiving dinner. Or you could just make this tonight because it’s cozy and nourishing and pretty much perfect for a brisk fall night. Start by placing a…
Read MoreGluten-Free Apple, Beet, and Date Crisp
A few weeks ago farm member Sarah Hamstra asked me if I’d ever tried beets in an apple crisp. I had not, but since I’m a big fan of almost anything that gets topped with vanilla ice cream, I decided to give it a try. As a base recipe, I used America’s Test Kitchen’s…
Read MoreOrzo with Spinach and Garlic
Trisha and Ryan Belstra have been farm members since our very first season back in 2010, back when we offered a summer CSA, which happened to be the summer Trisha and I were both pregnant with our second child. Six years later, the Belstra’s are still farm members and our babies are no longer babies…
Read MoreRed Curry Shrimp with Carrots, Red Peppers, and Green Onions
Growing up in Indiana in a family that didn’t fish, my exposure to seafood was mostly limited to a rare night out at Long John Silvers when I was a kid. It wasn’t until I met Dan and traveled to his hometown of Portland, Maine, that I began to really love seafood. But, living so…
Read MoreLeek, Shiitake, and Garlic Pizza
I’ve posted before about the Perkins’ Friday night pizza tradition, back when our family used to watch a movie together as we munched. Sadly, movie nights have become a thing of the past. Now we have Pizza and Pokemon nights. That’s right, and since Dan and I didn’t play this as children, we go with the house…
Read MoreHow to Make a Buddha Bowl
Several years ago, my in-laws Dana and Joan encountered significant health issues. Joan was diagnosed as pre-diabetic, while Dana continued to struggle with high cholesterol even though he was taking statins and eliminating most fats from his diet. Instead of diving into even more medication, they decided to make a serious diet change–by going vegan. They signed…
Read MoreSpinach and Swiss Omelette
“Eggs crack. Butter pops in a hot pan. Her father is telling an abridged story of their flight, train stations, fearful crowds, omitting the stop in Evreux, but soon all of Marie-Laure’s attention is absorbed by the smells blooming around her: egg, spinach, melting cheese. An omelette arrives. She positions her face over its steam…
Read MoreThe Vinaigrette
When Dan and I got married, dear friends gave us a wedding gift of a wooden salad bowl and tongs, as well as several favorite salad and vinaigrette recipes. Eventually the tongs took on multiple uses, such as a drumstick for banging pots and pans when my boys were toddlers, and sadly, one day the tongs broke. But…
Read MoreThe Salad
Let’s talk about the most basic way to eat those leafy greens you’ll find nearly every week in your share: The Salad. Fresh greens and root crops make up the bulk of your fall share, and one of the great things about our greens is that they’re almost always harvested the morning of distribution, and if…
Read MoreThoughts on Waste-Free Kitchen Handbook
I came across Dana Gunders’ Waste-Free Kitchen Handbook in the New Book Section of our public library during one of those rare times without my children, when I grab novels and memoirs and cookbooks and poetry and hope at least some of what I’m getting is going to be good. I’m happy to say, this little book…
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