Meyer Lemon Vinagrette

2021-12-01T18:45:52+00:00December 1, 2021|

This simple dressing will turn just about anything into a tasty salad, even a single ingredient like julienned carrots or steamed broccoli. Zest 1 meyer lemon, then juice it.  Juice another 3 lemons. Peel and mince 1 clove of garlic.  Add it to the lemon juice and zest and let sit for 5 minutes. Add 1 tsp. grainy mustard and 1/2 C. olive oil. Shake vigorously, then taste and season with salt and pepper.  [MORE ...]

Mashed Parsnips & Potatoes with Roasted Leeks

2021-11-23T18:53:34+00:00November 23, 2021|

You can simply boil the leeks with either of the vegetables, but roasting them adds lots of flavor, especially if you deglaze the pan with lemon juice. Heat a pot of salted water to a boil. Heat the oven to 425 degrees. Peel 1 lb. parsnips and boil, whole, until easily pierced with a knife.  Remove from the water and rinse to cool. Peel 2 lbs. of potatoes (or leave unpeeled) and add to [MORE ...]

Butternut-Date Pudding Cakes

2021-11-17T17:53:06+00:00November 17, 2021|

There's a Butternut Squash in your boxes today, and Thanksgiving is right around the corner.  You could make a pumpkin pie, but why not try something a little different?  This has all the flavor of the classic desert,  but with a very different spin.  You can make these in individual ramekins for a nice presentation, or in a traditional flat-sided pie pan.  This recipe is from the New York Times. Up to 3 days [MORE ...]

Fennel-Butternut Gratin with Lemon

2021-11-17T17:46:55+00:00November 17, 2021|

If you're not a huge Fennel fan, this recipe may help.  Caramelizing it on the bottom of a gratin mellows the anise flavor while bringing out the sweetness and giving it a wonderfully unique texture. To prepare the fennel, cut the tough base off the bottom of 1 Fennel bulb.  Trim the stalks off at the top of the bulb.  (The stalks are not edible but they make a nice addition to a homemade [MORE ...]

Green Bean-Tofu Stir Fry with Marinated Cabbage

2021-11-10T19:33:23+00:00November 10, 2021|

This stir-fry adds finely shredded, marinated raw cabbage after the cooking is finished.  If you prefer your cabbage cooked, feel free to add it to the wok while stir-frying.  This is a fast, filing and tasty meal. Crumble 12 oz. extra firm tofu and then drizzle with 1 T. soy sauce and 1 t. sesame oil or hot sesame oil. Trim 1/2 lb. green beans and cut into 1-2" pieces. Peel and mince 3 [MORE ...]

Lemony Potato-Leek-White Bean Soup

2021-11-03T17:45:36+00:00November 3, 2021|

Potato Leek soup is a cozy winter-time standard.  This recipe adds a few bells and whistles: roasted garlic, creamy white beans and zingy lemon juice and zest.  To give it some spice, you can add some fresh jalapeno or Poblano chile. Heat the oven to 400.  Cut the top off 1 head of garlic and wrap in a piece of foil.  Optional: Wrap 1 Jalapeno or Poblano chile in a piece of foil as [MORE ...]

Kale-Romaine Salad with Roasted Delicata

2021-10-27T17:35:28+00:00October 27, 2021|

Roasted Delicata Squash serves as a healthier version of croutons in this recipe, which includes a vegan dressing that stands in for Caesar, but you can just use a regular Caesar if you like. Slice 2 small or 1 Large Delicata squash (or do more and have some extra for snacking) in half lengthwise and scrape out the seeds and pulp.  You can clean the pulp off the seeds and roast them if you [MORE ...]


2021-10-13T17:49:30+00:00October 13, 2021|

Yep, Fajitas made with Tofu.  The vegetables in your boxes right now, especially peppers, onions and green beans, are the perfect combo for making Fajitas.  This vegetarian recipe uses tofu as the protein, but you can use whatever you like. Make the fajita seasoning:  In a small bowl, combine 4 t. chile powder, 2 t. paprika or smoked paprika, 2 t. cumin, 1 t. onion power, 1 t. garlic powder, 1 t. salt, and [MORE ...]

Cabbage Som Tum

2021-10-06T17:35:37+00:00October 6, 2021|

Som Tum is a classic Thai salad made with unripe Papaya.  This recipe uses cabbage, which has a similar texture but which absorbs the flavor of the dressing more readily.  This is a non-spicy version, but you can add fresh hot peppers to taste if you like. Bring a small pot of water to a boil.  Trim 1 C. green beans and add to the water when it boils.  As soon as the water [MORE ...]

Caponata Salad

2021-09-22T17:48:19+00:00September 22, 2021|

Caponata is traditionally a saucy relish made by cooking eggplant, tomatoes and other vegetables and served with bread or pasta. This recipe turns it into a salad with similar flavors -- salty, sweet, tangy -- but more interesting textures. Cut eggplant in 1/2" thick rounds.  On a small plate, whisk together 1 T. each olive oil and soy sauce.   Coat both sides of each slice with the mixture. Arrange the eggplant in a single [MORE ...]

Oven Roasted Green Bean and Potato Curry

2021-09-15T17:50:52+00:00September 15, 2021|

This dish is traditionally cooked on the stovetop, but in this recipe you move it into the oven. Using a sheetpan will mean less stirring but you can also use a large cast iron skillet. Trim 1/2 lb. Green Beans and cut into 2" pieces. Dice 1 lb. potatoes into small cubes -- this is important to ensure the potatoes get fully cooked without the beans getting overcooked. In a large bowl, combine 3 [MORE ...]

Refrigerator Dill Pickles

2021-09-08T18:06:54+00:00September 8, 2021|

Painted Serpent Cukes work great in this recipe.  No sterilizing is necessary to make these pickles, although as their name implies, they will need to be refrigerated. You can add or subtract spices to your preference but make sure to use plenty of garlic. Also make sure to cook the brine in a stainless steel or coated pot that won't react with the acid in the vinegar.  This makes 2 quarts. In a small, [MORE ...]

Roasted Green Bean & Tomato Salad

2021-09-01T18:21:20+00:00September 1, 2021|

This is a dead-easy salad to make that is somehow still not a household staple.  The juices from the tomatoes, combined with the olive oil used in the cooking, provide most of the dressing you need.  You will likely find yourself mopping up any leftover juices with a piece of toast. Trim 1/2 lb. of Green Beans and cut into 1-2" pieces.  Transfer to a large cast iron skillet and drizzle with 2 T. [MORE ...]

Babanoush (Roasted Eggplant Dip)

2021-08-25T18:16:28+00:00August 25, 2021|

This classic Middle-Eastern dip is lighter and smokier than it's cousin Hummus, but is simple and quick to prepare.  And it's one of the few recipes I know of where overcooking the vegetables makes it better.  You can roast the eggplant ahead of time and then make the dip within 2-3 days. Roast 1 lb. whole eggplants in an oven at 350 on a baking sheet, or directly on a grill set to medium.  [MORE ...]

Beet Salad with Feta & Pickled Red Onions

2021-08-18T17:42:38+00:00August 18, 2021|

This recipe features beets roasted in slices, which gives them a meatier, chewier texture.  If you prefer beets soft and velvety, you can just steam or boil them first and then peel and slice. Scrub 1 lb. of Beets.  Cut into 1/4" thick rounds (no need to peel) and then arrange on a well-oiled baking sheet. Sprinkle with salt and pepper.  Roast the beets at 350 degrees until they are lightly browned on the [MORE ...]

Falafel Salad with Tahini Dressing

2021-08-11T18:23:02+00:00August 11, 2021|

I love falafel but as a sandwich in a pita it tends to get very messy very quickly. This recipe keeps the mess contained and lets you really load up on the delicious tahini dressing. I don't use boxed "dry mixes" often, but some of the organic falafel mixes are really tasty and easy to prepare. Mix together 2 C. Falafel mix with 3/4 C. water and let sit for 45 minutes. Make the Dressing [MORE ...]

Teriyaki Veggie Kabobs with Tofu

2021-08-04T16:59:10+00:00August 4, 2021|

This vegan recipe makes grilling vegetables easy. Assembling them is a bit of work, but can be done in advance or as a fun kid activity (just make sure the skewers aren't too sharp). The longer you marinate the skewers, the more flavorful they will be.  You will need 8 or more skewers to make this recipe. In a small bowl, combine 1/2 C. tamari soy sauce, 2 t. sesame oil, 1 t. black [MORE ...]

Panzanella with Grilled Zucchini

2021-07-21T18:13:12+00:00July 21, 2021|

There are few better ways to use a bunch of juicy, ripe summer tomatoes than this Italian salad using toasted bread to soak up delicious juices.  In addition to the dried bread, this recipe includes grilled zucchini which will also soak up the tomato juices.  You can also add things like olives, sliced cucumbers, or fresh mozarella. Heat the oven to 300.  Heat the grill. Cut a crusty loaf of bread into bite-size cubes [MORE ...]

Silky Zucchini Soup

2021-07-14T17:18:29+00:00July 14, 2021|

This summer soup recipe is for subscribers who live where it's cold and foggy.  Zucchini is a much more versatile vegetable than many people give it credit for.  This recipe uses it to achieve a creamy consistency, without any cream. Trim 1 lb. of zucchini.  Slice them in half lengthwise, then cut in 1/4" thick half rounds. Finely chop 1 onion to make 1 C.  Mince 1 clove of garlic. Core 1 medium sized [MORE ...]

Chile-Lime Hummus with Roasted Corn

2021-07-07T17:51:43+00:00July 7, 2021|

Hummus is a great accompaniment to many of our summer crops, including tomatoes and cucumbers.  But, it can be a little dry and dense.  This recipe combines Cannellini beans with roasted corn and lime aoili to make a lighter version with a kick.  If you don't have a grill you can saute the corn kernels in a little oil before blending. Soak 3 ears of corn (in their husks) in a basin of water [MORE ...]

Watermelon Salad with Roasted Corn & Peaches

2021-06-30T16:14:15+00:00June 30, 2021|

About as close to a desert salad as you will find, this recipe adds red onion and spicy arugula to contrast the sweetness of the other ingredients.  In the recipe, the corn is roasted but you can also use it raw. Remove the tassels from 2 ears of corn as well as any hanging leaves.  Soak for 10 minutes in water. Thinly slice red onion to make 1/2 C.  Marinate the onions in 3 [MORE ...]

Capre-Ze Salad

2021-06-23T17:55:01+00:00June 23, 2021|

This is a Tomato-fresh mozarella salad with thinly sliced, marinated and grilled zucchini.  Grilling the zucchini in very thin strips increases the amount of surface area, which prevents the squash from steaming inside and getting mushy.  When it is done cooking, the texture is both crisp and tender -- balancing out the softness of the tomatoes and cheese.  You may be surprised how long the zucchini takes to cook. Use a mandolin or very [MORE ...]

Pad T-Zhai (Vegan)

2021-06-16T18:00:57+00:00June 16, 2021|

Zucchini noodles made with a spiralizer, mandolin, or just a sharp knife are "Zoodles" -- the most exciting thing that has happened to summer squash...ever.  Turning Zucchini or other summer squash into noodles and then salting them to remove the water means they don't get mushy when you cook them -- however that may be.  Every Zoodle recipe I include in the newsletter has a Z in it where it shouldn't, and you can [MORE ...]

Apricot-Almond Butter Parfait

2021-06-09T16:02:47+00:00June 9, 2021|

The smoky tartness of the Apricots pairs perfectly with the sweet Vanilla ice cream and the rich nuttiness of the almond butter.  You can grill the apricots or roast them in the oven. Heat a grill or oven to 400. Cut 1 lb. of apricots in halves and remove the pits.  Place the fruit cut-side up on a grilling pan (or sheet pan in the oven). Cook the fruit until the skins begin to [MORE ...]

Green Bean-Cherry Tomato Salad with “Goat Ranch” dressing

2021-06-02T17:16:08+00:00June 2, 2021|

Summer is the time for "composed salads" made with a combination of lightly cooked and raw veggies.  In this salad, parboiled green beans are combined with cucumbers and cherry tomatoes and then tossed with a garlicky goat cheese dressing. Remove chevre cheese from the fridge and allow to warm to room temperature.  You want the cheese to be completely soft. Cut 1 C. cherry tomatoes in half or the larger ones in quarters.  Toss [MORE ...]

Sauteed Potatoes and Zucchini

2021-05-26T17:51:12+00:00May 26, 2021|

Spuds and Zukes pair nicely together when cooked given their complementary textures.  The only problem is their different cooking times.  You can solve that by parboiling the potatoes first.  And salting zucchini before cooking will keep it from turning into mush.  You can optionally add Spinach, Kale or Arugula to this recipe following the instructions  below. Wash 4-6 new potatoes.  Bring a pot of salted water to a boil.  Drop the spuds in the [MORE ...]

Potato Salad with Olives and Arugula

2021-05-19T14:47:16+00:00May 19, 2021|

This lightly creamy salad highlights the delicate flavor of the New Potatoes. Bring a medium-sized pot of salted water to a boil. Wash 6 C. of Arugula leaves and spin dry.  Refrigerate until the potatoes are ready. Peel and thinly slice 1 onion to make 1/2 C.  Toss with 6 T. lemon juice in a bowl. Rinse 1 lb. of New Potatoes and drop into the water.  When the water returns to a boil, lower [MORE ...]

Roasted Gold Beets with Mandarin Vinagrette

2021-05-12T16:14:01+00:00May 12, 2021|

Make these beets in advance and then toss with lettuce, extra vinagrette, and goat cheese to make a tasty salad. Trim the top ends of 2-3 Gold Beets then scrub well (no need to peel).  Place in a shallow baking dish.  Combine 2 T. olive oil and 1/4 C. water then pour over the beets. Bake until you can easily pierce with a knife.  Remove from the oven and allow to cool. Meanwhile, make [MORE ...]

Shaved Asparagus Pasta

2021-05-05T17:25:10+00:00May 5, 2021|

Asparagus season is drawing to a close.  If you haven't prepared a shaved Asparagus dish yet this season, maybe now is the time.  This is a quick and easy pasta recipe with just a few ingredients.  If you have more time and want to do something other than pasta, this preparation also works well for risotto. Bring a large pot of salted water to boil and cook 6 ounces of thin spaghetti noodles until [MORE ...]

Japchae Noodle Stir-Fry with Spring Vegetables

2021-04-28T17:17:45+00:00April 28, 2021|

CSA Manager Eric Yuke got me some goodies from his favorite Asian foods store this weekend:  Japchae Sweet Potato Noodles and Gochujang Chile Paste.  The naturally gluten-free noodles have a unique texture and flavor that combines perfectly with the bright flavors of spring produce.  They are also fast to prepare, meaning this whole meal can be prepared in half an hour or less. Bring a pot of water to a boil, then add 1/2 [MORE ...]

Garlicky Fried Polenta with Spring Veggies

2021-04-21T16:37:49+00:00April 21, 2021|

Polenta and Spring Vegetables are a great combo.  This is a variation on the theme where the polenta is first cooked, then shaped into cubes and fried.  Cook it ahead of time and refrigerate for an hour or overnight.  Alternately, you can use leftover polenta from another meal. Cook the polenta:  In a medium-sized heavy-bottom pot, saute 1 C. thinly sliced green garlic leaves in 2 T. butter or olive oil until soft.  Add [MORE ...]

Spring Vegetable-Mushroom Quesadillas

2021-04-14T16:42:05+00:00April 14, 2021|

There are all kinds of fun gourmet mushrooms available right now in stores and at farmers markets.  Lately I've been combining asparagus, spring onions, peas and spinach with Trumpet Mushrooms in stir fries and sautes.  The Trumpets have a nice meaty texture and great flavor, without the additional water that many mushrooms produce when cooked.  This makes a good choice for quesadillas or tacos, which can get soggy if the filling has too much [MORE ...]

Spring Onion Asparagus & Spinach Omelette

2021-03-31T18:07:19+00:00March 31, 2021|

This is an omelette recipe, but you can also cook these vegetables quickly together in the same way and serve them on a simple risotto or polenta.  This recipe is for two large (3 egg) omelettes.  You can prep and cook the vegetables ahead of time if you like. Separate the greens and shank of 1 large or 2 smaller Spring Onions. Trim the base of the shank, remove any tough skin, and then [MORE ...]

Cabbage Slaw with Ginger-Peanut Dressing

2021-03-24T17:03:04+00:00March 24, 2021|

Marinated, thinly sliced Spring Onions add a fruity bite to this workhorse recipe.  You can add all kinds of elements to this salad, including cooked protein; edamame or peas; sliced or julienned raw or grilled asparagus; and/or fresh herbs. Clean 1 Spring Onion and then separate the stalk from the leaves.  Slice the stalk in half lengthwise if it's bigger than your thumb, then thinly slice to make 1/2 C.  Marinate in the juice [MORE ...]

Leek, Sweet Potato, and Lemon Gratin

2021-03-17T18:00:20+00:00March 17, 2021|

Several years ago, I found a recipe by Mark Bittman where he roasted thinly sliced whole lemons along with leeks and chicken thighs.  I was skeptical, but I tried it.  The lemon peels caramelize as they roast, while also slow-releasing their juices to be absorbed slowly by the vegetables.  The result is amazing.  Just remember to remove all the seeds from the lemons, as those will retain their intense, unpleasant bitterness. This recipe substitutes [MORE ...]

Gratineed Green Garlic & Leek Soup

2021-03-10T18:54:04+00:00March 10, 2021|

A perfect recipe for a cold, stormy night this is chock full of flavorful leeks (or spring onions) and green garlic, topped with melted cheese and crunchy bread.  Make sure to use oven-proof bowls, and take care when serving as they will be very hot! Trim the roots off 1 bunch of Green Garlic, and remove any outer layer that is soft or browning.  Check the plants for dirt and wash between the leaves [MORE ...]

Beet Napoleons with Goat Cheese and Leeks

2021-03-04T17:08:39+00:00March 3, 2021|

This simple but labor-intensive recipe makes a good household or family project.  The beets get infused with citrus flavors and combined with creamy chevre.  It's a gorgeous appetizer but also makes a nice lunch if served with a side-salad and some bread.  Most recipes have you cut the beets in identical shapes with a cookie cutter, but I just make the Napoleons different sizes depending on the size of the Beet slices. Even if [MORE ...]

Sweet Potato-Black Bean Tacos with Cabbage Slaw

2021-02-24T19:11:24+00:00February 24, 2021|

This is a fast, filling and nutritious meal for the whole household.  Roast the sweet potatoes with a spicy rub, then combine with black beans and top with the citrusy slaw.  You can use canned black beans for this recipe in a pinch, or soak and cook your own from scratch. Heat the oven to 400. In a bowl, mix together 1 t. chili powder, 1/2 t. garlic powder, and 1/2 t. cumin powder [MORE ...]

Butternut Bread with Lemon Icing

2021-02-17T18:14:45+00:00February 17, 2021|

No need to make Banana Bread when you've got a Butternut Squash in your box.  You can also use this batter to make muffins if you prefer single-serving sized portions.  This recipe is healthy enough to serve with breakfast (maybe without the icing), but fancy enough to serve after dinner. Cut one Butternut Squash and place face down on a baking sheet. (Covering the sheet with parchment paper will save on clean-up time later).  [MORE ...]


2021-02-10T17:40:35+00:00February 10, 2021|

Posting this a week too late to make the Superbowl, but it is a healthy and very tasty Dip to keep in your fridge for snacktime.  Terra Firma Carrots and Watermelon Radishes make great appurtenances for scooping it up and into your mouth.  To make it Vegan/Dairy free, eliminate the yogurt, double the amount of avocado, and add lemon juice to taste. Cut up broccoli florets and peeled stems to make 1 C.  Place [MORE ...]

Vegetarian Soft-Tofu Jjigae

2021-02-03T17:59:56+00:00February 3, 2021|

This is a traditional Korean soup that can be made with a variety of ingredients but relies on Kim Chi and Radish for its basic flavor. It calls for a few specialized ingredients -- they can all be found at most natural foods retailers now but also in specialty Asian food stores.   Make the broth:  Heat 4 C. water in a pot.  Add 3-4 dried shitake or other wild mushrooms, the washed leaves from [MORE ...]

Cooking Basics: Mirapoix

2021-01-20T18:17:54+00:00January 20, 2021|

With TFF's last Celery of the winter season in your boxes today, it's your last chance to make an all-TFF Mirapoix.  This vegetable medley is not a dish on its own, but rather is an essential part of hundreds of soups and stews, a preparation of aromatic vegetables that provides a solid foundation for the rest of the ingredients.  It takes some time to make it properly, as the vegetables must be sauteed together [MORE ...]

Spinach and Lentil Saute

2021-01-13T19:03:38+00:00January 13, 2021|

This is a delicious, quick and filling dinner.  This recipe is minimally spiced, but it can easily be modified by into an Indian Curry by adding more spices, or into a soup by adding more broth. Clean and dice 1 or 2 Leeks to make 2 C.  Rinse 2-3 carrots and dice.  Mince 2 cloves of garlic. Soak 1/2 lb. of Spinach leaves in a bath of cold water.  Drain and repeat until the [MORE ...]

Lettuce Rolls with Tofu

2021-01-06T19:02:55+00:00January 6, 2021|

This recipe is a "mix and match", "assemble yourself" project that makes for a fun vegetarian/vegan family appetizer or a full meal for two people. Break one 12 oz. block of extra firm tofu into "crumbles".  Season with 1 T. soy sauce and 1 t. sesame oil or hot chili oil and let sit for half an hour. Clean 1 leek and thinly slice it in rounds. Prepare the sides: Using a very sharp [MORE ...]

Spaghetti Squash with Spinach & Beet Greens

2020-12-16T18:48:29+00:00December 16, 2020|

This recipe tosses Spaghetti Squash with a flavorful and juicy sauteed greens. Cut one Spaghetti Squash in half the short way.  Scoop out the seeds and seed pulp and discard.  Stand the two halves cut-side down on a baking sheet.  Bake at 350 until they are very tender. Remove the squash and allow to cool. Meanwhile, soak 1/2 lb. of spinach and the greens from 1 bunch of beets, stems removed. (If you want [MORE ...]

Pablito’s Lemon-Mandarin Marmalade

2020-12-10T01:02:15+00:00December 9, 2020|

If you've never canned anything before, this is a relatively easy project to start with and I've included the instructions for doing it.  Having said that, the jam itself is a little trickier to make than some.  It's also a slow process because it's a pectin-free recipe, and the marmalade cooks for a very long time.  But once it begins to thicken, it will do so fairly quickly and needs to get canned before [MORE ...]

Fennel-Miso Noodles with Radish and Carrot

2020-12-02T19:12:30+00:00December 2, 2020|

Soba noodles are stir-fried with caramelized fennel and leeks and topped with thinly sliced raw veggies. You can also serve this with marinated tofu, soft- or hard-boiled eggs, or other protein. Cut the stems off 1 fennel bulb. Drop the stems into a pot of water and bring to a boil. Simmer for 10 minutes then remove the tops and discard (Optional: This step will enhance the anise flavor of the dish) Following the [MORE ...]

Sweet Potato-Carrot Cake

2020-11-18T19:29:04+00:00November 18, 2020|

This dessert relies mostly on the natural sweetness of the sweet potatoes and carrots, with just a small amount of sweetener. Bake or microwave 1 medium sweet potato until soft.  Allow to cool, then cut in half and scoop out the pulp. Combine with 2 eggs, 1 t. vanilla extract and 1/4 C. sugar (or appropriate amount of other sweetener). Finely chop or grind 1/4 C. walnuts and combine in a bowl with:  1/4 [MORE ...]

Carrot, Leek & Broccoli Stir Fry

2020-11-11T19:02:13+00:00November 11, 2020|

One trick to sauteing leeks is to cut them in thin strips, or "julienne".  This helps them cook faster without burning. Since you have to cut down vertically into each leek anyway to wash them, you can just cut each leek in half from top to bottom.  Then cut into 1-2" lengths and place them cut-side down on the cutting board.  Use a very sharp knife to make slices lengthwise. Cut the leaves and [MORE ...]

Butternut Pudding

2020-11-04T18:47:18+00:00November 4, 2020|

This is a tasty and simple vegan and gluten-free dessert.  You can make a large batch using a whole squash, or use half your squash to make a savory dish and use the leftovers to make a small batch of the pudding. Cut 1 Butternut in half lengthwise and bake face down on a cookie sheet at 375 degrees for 25-35 minutes, until bubbling around the edges and very soft.  Allow to cool, then [MORE ...]

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