Recently I’ve been trying to incorporate as many veggies as possible into our meals so that I don’t get too behind on all my CSA goodies. It’s amazing how much stuff I get each week so I really need to keep track and plan things out because I absolutely hate wasting food. This week I…
Tag: cooking
{weekend reading} LOCAL EDITION
FARMERS MARKETS SATURDAYS, 9am-1pm unless otherwise noted Albany Central Avenue Farmers Market, Parking Lot of The Linda, 339 Central Avenue, 10-2pm. Brunwick Farmers’ Market, Town Office Rd & Rt 7, Brunswick Farmers Market at The Crossings, Colonie, Crossings Park of Colonie, Albany-Shaker Road across from Emerick Ln. Delmar Farmers Market, 332 Kenwood Ave., Bethlehem Middle…
{reflections} Social Meat Eating
I was raised by a Czech mother who was a fabulous cook. Her repertoire included pancake soup, dumplings with goulash, pork roast so tender it melted in your mouth, Weiner schnitzel, thin beef rouladen stuffed with pickles and mustard. Almost every dinner we ate for my entire childhood, with the exception of creamed spinach and…
{use it or lose it} My CSA Share Pizza
I don’t know how everyone else feels about their CSA shares, but I often feel overwhelmed. When it all comes in, I’m so excited but that excitement quickly turns to panic as I try to determine how I am going to use all of the glorious veggies before they go bad!This is especially challenging as…
{Enjoying} Swiss Chard: Quiche
I love quiches. They are my go-to dish and since I am a total cheater and use store-bought pie crusts, they are really easy to make. It doesn’t matter what kind of veggies you have on hand, you can somehow turn them into a quiche filling. Although now that I think about it, carrots might…
{Enjoying} Swiss Chard: Veggie Burgers
If your farmer’s market is anything like mine, you’ve been seeing a lot of swiss chard lately. It’s beautiful to look at – a tight bunch of dark, strong, leafy greens with brightly colored stems. It has such a presence and some people just love it. They see it at the market stand and can’t…
{How To} Fancy Food Club
When I was young I remember my parents hosting dinner parties for their friends. I also remember them cooking fancy meals for each other. I will never forget them eating escargot and feeling totally freaked out as a five-year-old watching them eat it. I just always thought this is what adults did with their friends….
{recipe link love} CSA Program on the Road
As you read this I will be out & about delivering CSA shares to 19 fabulous families, couples and individuals. As Kilpatrick Family Farm‘s CSA Coordinator, I had the crazy idea to do home-delivery CSA Program in areas where we are not represented by a farmers markets stand; such as the Albany/Troy/Schenectady area. All of…
{sprouting} growing food in small spaces
Even without a small patch of grass or a sunny spot for a window box, you can still grow some of your own food. You’re just going to have to learn to love sprouts. Alfalfa sprouts, bean sprouts, sprouted wheat and barley and rye, lentil sprouts… you can sprout just about anything you can think of….
{In Season} Hakurei Turnips
It’s May. Around here, that means it’s time to enjoy warmer spring days, plant the garden and divide perennials, watch baby leaves unfold from the trees, splash in puddles and observe the reawakening of dormant house cats everywhere. For me, May is also a time to enjoy eating hakurei turnips. I first tried hakurei turnips a few years…
{recap} FSC SWAPPERS 1st Food Swap
Our first food swap was Wednesday evening and boy, was it a good time. I was slightly nervous as I’d never been to a throw-down swap before, let alone hosted one. At the Hip Girl’s Book Party I made everyone interested in swapping bring three of something. When it was “swap time” the participating swappers…
{how you do it} Matcha-Lavender Scones
Editor’s Note: {How You Do It} is back! In general, the blog has been in a state of transformation and this recurring series is no different. When we first brought you this series, fellow local moms were writing guest posts about their kitchens, their traditions, their food. Since then we’ve made all guests regular contributors,…
Burgers…Veggie style
As a resolution or “goal” for this year, I had aspired to reduce the amount of meat that I eat on a regular basis. In the past couple of months, I have really started holding myself to that goal. I’ve introduced various new meals to my repertoire. I’ve begun purchasing tofu on a regular basis…
{Recipe} For the Pie-Challenged
I have always been an utter failure at making pies. They sometimes taste good, but they look awful and are entirely lacking in aesthetic appeal. I apply uneven pressure on the rolling pin, make badly crimped edges that leak, use too much flour to dust, yadayadayada. So in my self-loathing, I tend to concentrate on…
{weekend reading} rhubarb recipe edition
Here’s reason #2498 why having a blog is awesome. You experiment with new foods. Case in point; Rhubarb. I have had lots of rhubarb strawberry pie but I have never personally made anything with it. N-O-T-H-I-N-G. As of today, I’ve made freezer pureed rhubarb w/ vanilla (for later use with strawberries), Rhubarb, Apple & Ginger…
