Posts Tagged ‘green onions’
How to Store Fall Veggies and Greens
Updated Sept 2, 2021 As we enter into our Fall CSA, we want to make sure our farm members know how to store all their fall veggies. Here’s our guide to keeping those veggies and greens fresh as long as possible! Note: We wash all our greens before packing them, so you can eat them…
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 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 MoreCalifornia Rolls with Radishes and Greens
A couple weeks ago I received this delightful birthday card from my son Harper. There’s lot of love in this card! There’s also soosee, which is a mostly phonetic version of—you may have guessed it—sushi! While Harper has had actual sushi before, at home I only make California rolls, or sushi made without raw fish, but…
Read MoreKale Salad with Apples and Figs
The first time I made this salad—as a side dish for a family get-together this summer—I almost exactly followed the recipe I found on Epicurious’s website. We liked the salad so much, Dan made it for our 4-year-old’s preschool potluck, but he made a couple changes (including cutting out the red pepper flakes to make…
Read MoreChopped Salad with Asian Greens
This spring we’re growing some new-to-us greens from the Asian Greens section of the seed catalog—Tat Soi, White-Stemmed Pac Choy, and Vitamin Green—along with a new-to-us mustard green, Garnet Giant Mustard. Full-size, these greens are most often used in cooking, but now in early spring, in their tender baby size, the Asian Greens are perfect…
Read MoreFirst of Spring Salad
In the winter I tend to cook hot dishes—chili with frozen peppers and tomatoes from our summer garden; stir fry with overwintered carrots, spinach, and green onions; hot soup with potatoes, kale, and garlic. But in the spring, when I can see tiny little lettuce and carrot and spinach and beet leaves pushing their way out of the…
Read MoreRoasted Chicken with Herbs and Carrots
There’s almost no better way to eat a homegrown, cool-season carrot than raw. Renowned winter grower Eliot Coleman writes, “The tastiness resulting from fall growing and cool-soil storage elevates the humble carrot to another plane.” Dan and I agree. During a busy harvest morning, we’ll pull a carrot from the ground, brush it off, and…
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