Everyday Green Smoothie

Every Day 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…

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Frittata With Potatoes, Scallions, and Greens

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…

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Fall Stew with Rutabagas, Roots, and Greens

fall stew with rutabagas, roots, and greens - plated

One of my favorite food groups is the brothy stew, like this one filled with roots and greens. When I did Noom at the beginning of 2020, I even made the delightful discovery that stew works for any meal, including breakfast on a cold fall or winter morning.  This stew features our fall root crops,…

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How to Pack a Salad for Lunch

lunch time salad in bento box

Packing a salad lunch is a great option when you’re out and about for work or play. For instance, this past weekend we left the farm to go hiking at Tippecanoe River State Park. I asked each of our kids to make their own lunch. Our youngest chose a salad, and with some help, she…

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Storing Greens to Keep Them Fresh and Tasty

Salad Bowl Spring 2020

So you just walked in the door after picking up your veggies from distribution. Because it’s spring or fall, your box is FULL of gorgeous, fresh salad spinach, arugula, kale, salad greens, head lettuce, beet greens (and the list goes on!). What’s the best way to store these greens so that they last? Step 1:…

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Roasted Carrots and Greens

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…

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How 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…

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The 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…

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White Chili with Leeks, Fall Roots, and Kale

Leeks are a new item in the share this fall, and one of those lovely, sort-of-strange-looking fall veggies that you may or may not find in the grocery store on a given day.  A member of the Allium genus, leeks often play a role similar to that of the onion, but offer a more subtle flavor…

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Chopped Salad with Asian Greens

Chopped 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…

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