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Split Pea Soup with Crispy Sausage

When Dan and I first got married, we ate a vegan version of this split pea soup on the regular. Since neither of us grew up eating split pea soup, we didn’t miss the ham bone that’s often present in split pea soup. At some point–probably when I had a surplus of homemade stock–I began…

Thai Curry Noodle Bowls

When I was around seven years old, my mum made traditional Pad Thai for dinner. I had never eaten Thai food before. It was creamy, spicy, piping hot, and drizzled with smooth peanut sauce. I hated it. In fact, I cried through the whole of dinner and repeatedly told my mother I would never eat…

Spring Salad with Lemon-Herb Sautéed Chickpeas

Chives are the first herb to make an appearance here in our Northwest Indiana spring. We love their mild oniony flavor on almost any spring salad, and this Spring Salad with Lemon-Herb Sautéed Chickpeas is no exception.  We first tried roasting the chickpeas in the oven, but we decided to switch to sautéing for two…

Asian Sesame Salad with Kongjang and Egg

This winter our friends at Firefly Fields gifted us with a 5 pound bag of dried soybeans. At that point, I’d never before cooked with soybeans. So I started searching for recipes, and I came upon this one for sweet and sour soybeans, or kongjang. I substituted local honey for the agave, and I added…

Sausage, Potato, and Greens Soup

The Perkins’ family considers Sausage, Potato, and Greens Soup a long-time dinner favorite. Dan and I first discovered a version of this recipe in Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce. The Fair Share CSA Coalition created this cookbook, which is organized alphabetically by vegetable and super handy! We have a copy in…

Rutabaga Cheddar Soup with Crispy Bacon

I created this recipe for Rutabaga Cheddar Soup with Crispy Bacon out of a common “problem” when it comes to CSA farming: an unexpected surplus of a vegetable. In this case, that veggie was–you guessed it–rutabagas!  This winter was our first time growing rutabagas, and we discovered they grew really well here. So we ate…

Everyday Green Smoothie

We call this Everyday Green Smoothie because there have been weeks in our life where we literally drank this EVERY DAY! This green smoothie template works perfectly for a refreshing snack, as a way to get your kids (and yourself) to eat more veggies, and also for those times when you’re starting to feel rundown…

Frittata With Potatoes, Scallions, and Greens

I originally posted this recipe in 2014, when I first started blogging. This post has been updated to reflect new things I’ve learned, like the tip from Samin Nosrat’s Salt, Fat, Acid, Heat on layering salt throughout the cooking process. I also give veggie replacement ideas so you can use this as a template for…

4 Easy Ways to Use Celeriac

Meet celeriac, also known as celery root, and the newest veggie in our Winter CSA! First things first. This root veggie is a little strange looking, but remember–it’s what’s on the inside that counts! After trimming and peeling celeriac, this is what you get: Unassuming? Yes. But the flavor celeriac adds to your cooking is…

Homemade Vegetable Broth for Winter

Homemade Vegetable Broth can be used to make your favorite soup or to warm you up on a cold winter day. I never thought I’d choose a steaming mug of veggie broth over coffee or tea, but the more I make that choice, the more I love the feeling of being not only warmed up…