by Christine I had never cooked with, and perhaps never tasted, a garlic scape before I joined a CSA this year. At the last FSC Food Swap, a genius swapper had made garlic scape pesto to share. And then my CSA email had suggestions for garlic scape pesto. And then I got garlic scapes in…
Tag: Vegetarian
{garlic scape week} Tzatsiki!
After taking a language-course trip to Greece when I was in high school I developed a mild obsession for Greek cuisine. This has led me on two parallel quests: 1) finding the best local Greek food I can get my hands on and 2) recreating, to the best of my ability, my favorite dishes from…
{RECIPE WEEK} Garlic Scapes Are Your Friend.
It became clear a few weeks back that the ladies of FSC love their garlic scapes. Recipes began appearing in the draft bin; pesto, tzaziki, infused oil and half-sours with scapes. We will spend the next four days exploring the magic of the green whirly scape, the stalk that shoots up out of the ground…
{recipe} Green Enchiladas in the Frozen North
I have lived in upstate New York since 1986 and my steadfast complaint since that time has not been about the weather, although the weather does suck, but about the lack of decent tortillas. While politicians bray about the influx of illegal Mexican immigrants into the country, I have been praying that they would come…
{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…
{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…
{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…
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…
{Easter} dijon mustard green beans
For the past several years, my sister has been hosting Easter dinner. She provides the ham and a few sides, and the rest of the family each bring something to contribute to our meal. Since we are the ones who don’t eat ham, (as we do not eat factory farmed meat), I’m pretty much automatically…
{Dark Days} Week 17: The Squash Challenge
Editor’s Note: This is the 17th week of a 19-week challenge, Dark Days, a pledge taken by 88 blogs spanning the country, to eat one meal a week as sustainable, organic, local and ethical possible. For Dianna’s last meal, she explains Kilpatrick Family Farm’s CSA process while expressing some rutabagas and squash “angst” and share…
{Dark Days} Week 16: Blissful Blintzes
Editor’s Note: This is the 16th week of a 19-week challenge, Dark Days, a pledge taken by 88 blogs spanning the country, to eat one meal a week as sustainable, organic, local and ethical possible. Alexis rocked her final meal- way to go! – Christina +++++ Although I have Jewish heritage, I’m not sure I…
{dark days} Week 15: Lux Grilled Cheese
Editor’s Note: We are taking a break from our St. Patrick’s Day theme week for our Dark Days Challenge entry. This is the 15th week of a 19-week challenge, Dark Days, a pledge taken by 88 blogs spanning the country, to eat one meal a week as sustainable, organic, local and ethical possible. Honestly, these…
