Posts by Julie Oudman Perkins
Leeks: Storage and Eating Tips
As we approach the end of our Fall CSA, we get the pleasure of meeting one of our late-season vegetables–the lovely leek, member of the Allium (onion) genus. With a more delicate, subtle flavor, leeks can replace onions in some dishes, but do require a more gentle cooking method. With a lower sugar content,…
Read MoreRoasted Sweet Turnips with Thyme
“Japanese ‘salad’ turnips are the most sought after vegetables at my farmers’ market,” writes Deborah Madison in Vegetable Literacy. “This is an entirely different creature than the one imagined by those turnips doubters of my past. These little roots are so crisp and sweet that you can eat them raw with pleasure, simply sprinkled with…
Read MoreCaraflex Cabbage
This week our CSA members will receive Caraflex cabbage in their shares. Also known as “conehead” or “arrowhead” cabbage because of its shape, Caraflex has thin, sweet leaves, making it ideal for eating raw (like in coleslaw or for wraps). Caraflex also works well in quick-cooking dishes like stir-fry. Store Caraflex the same way you…
Read MoreWatermelon Radish, Carrot, and Manchego Salad with Fresh Greens
This week our Fall CSA features the watermelon radish, a favorite of some of our veteran members and a bit of mystery to new folks (and sometimes still to me!). In the Perkins’ family, we usually eat this beauty sliced and roasted with olive oil, garlic, salt and pepper OR sliced thin with a sprinkling…
Read MoreBlack Garlic Burgers
As a kid, I didn’t know you could buy hamburger patties. I thought all burgers were made like my mom’s: by hand mixing ground beef, oats, eggs, chopped onion, Worcestershire sauce, salt and pepper. Later in life, after I started paying attention to such things as the grilling of burgers at social events, I realized…
Read MoreLunchbox Challenge: 12 Days to Packing a Better Lunch
Anyone else struggling with the daily lunch-making process??? Maybe you eat the same thing EVERY SINGLE DAY and you’re ready for some fun with your food? Or maybe your lunch leaves you lethargic, and you want energy for your afternoon? Or maybe you’re tired of your kiddos complaining about their lunch, and you want to…
Read MoreFresh Salsa
This week in our CSA we had the perfect trio for making fresh salsa: tomatoes, red onions, and cilantro. I grabbed some of our hardneck table garlic, picked a few sprigs of parsley from our PYO herb area, shucked an ear of sweet corn, and toasted a teaspoon of cumin seeds. Aside: I could’ve used…
Read MoreBlack Garlic and Cream Cheese Stuffed Lunchbox Peppers
Yesterday afternoon, Dan presented me with a delightful gift: a bulb from our first round of this season’s black garlic. I got right to work: Cream cheese on the counter to soften? Check. Black garlic removed from each individual clove? Check. Salt shaker handy? Check. While waiting for the cream cheese to come to room…
Read MoreFried Okra
I was a little taken aback the first time I met okra in its raw form. What was this strange looking spear? A green bean on steroids? Back then, I looked it up in my trusty Simply in Season cookbook, and I found recipes for okra curry, okra saute, and fried okra. Guess which one…
Read MoreSimple Sautéed Swiss Chard
One of Dan’s all-time favorite sides is a simple sauté of Swiss chard with garlic and salt. I brightened his version with a squeeze of fresh lemon juice. You could also try adding chopped fresh herbs or a different fat to change the flavor. So many possible variations for this nutrient-packed green! Scroll down for…
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