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Ultimate Guide to a Successful Kitchen Garden

Whether you’re gardening to secure a nutritive food source in these uncertain times, to connect with the earth, or to simply get your hands dirty, we want to see you succeed. So we created this guide to help you find success as you plant and maintain your kitchen garden. What is a kitchen garden? A…

Which Costs More? Perkins’ CSA vs. Grocery Store

Do veggies cost more through a CSA share at my local farm or at the grocery store? This is a common question from people considering CSA. When I received this question, I realized I didn’t really know the answer. But I wanted to know. So I came up with a plan. And one of the…

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, for…

Roasted 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…

How to Store Caraflex Cabbage

This week our CSA members will receive Caraflex cabbage in their shares. Also known as “conehead” or “arrowhead” cabbage because of its shape, it 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…

Watermelon 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…

Black 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…

Lunchbox 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…

Fresh 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…

Black 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…