Recipe: Peach-Corn Upside Down Skillet Cake

This is a not-too-sweet dessert, but if you want even less sugar, you could just make the cake and top it with fresh peaches. Heat the oven to 350.  Peel and slice 4 peaches.  Shuck 2 ears of sweet corn … Continue reading

Vegetarian Causa, Terra Firma Style

This is a vegan/vegetarian version of a traditional Peruvian dish made with mashed potatoes jazzed up with Aji amarillo sauce — a tangy hot pepper sauce that is available in specialty stores.  Alternately your favorite spicy & sour chile sauce … Continue reading

Thai Style Corn and Cucumber Salad

You can make this salad with raw corn instead of toasting it.  You can also use summer squash instead of the cucumber. Dice 2 large tomatoes.  Put the tomatoes and their juices in a bowl and sprinkle with salt. Slice … Continue reading

Recipe: Pesto meets Beets, two ways

Yes, on the first day of our Basil season, it would be so easy to have a recipe for basil pesto.  But I will tweak that idea in two ways. First, a recipe for Beets roasted with Pesto: Remove the … Continue reading

Roasted Green Bean Salad with Bulgar Wheat

Most green bean salad recipes call for blanching the beans; this recipe roasts them.  Either way, cooked green beans absorb dressings and other flavors while raw ones don’t.   While this recipe uses bulgar wheat, it is not primarily a … Continue reading

Gingersnap-Mascarpone Fruit Tart

I’m guessing not too many of you are having trouble using all the fruit in your boxes, but I like to put a few fruit dessert recipes in the newsletter each season.  This one is really fast to make and … Continue reading

Recipe: Kale Dip

I know there are plenty of you who LOVE kale, but this recipe is for those of you who don’t.  Or for your kids.  Combined with raw carrots and snap peas, this is a healthy snack.  If you are a … Continue reading

Summer Squash Salad with Beets Two Ways

Recipe:  Summer Squash Salad with Beets This recipe uses ALL of the beets — leaves and roots.  If you like raw zucchini in salads this way, you should consider getting a spiralizer or other kitchen utensil that does it easier … Continue reading

Pea and Squash Masala Curry

Cilantro is most often used raw in salads or salsa, or added to dishes after they are done cooking.  But in Indian cuisine it is often cooked with spices to make a curry sauce as in this recipe. In a … Continue reading

Peas and Carrots with Melted Spring Onions

There’s only one thing you can do to make slow-cooked spring onions taste better than they already do: cook them with butter.  In this recipe it completely transforms a seemingly mundane vegetable side dish.  You can also make this recipe … Continue reading

Beet-Asparagus “Pilaf”

Not really a pilaf, you cook the vegetables and the grain separately and combine them just before serving. Coat 1 large or two small baking sheets lightly with olive oil. Trim 1 bunch of asparagus and cut into half-inch pieces. … Continue reading

Vegetarian Massaman Curry

This is a type of Thai curry with hints of Indian or Middle Eastern flavors.  It works nicely with the box ingredients this week.  Massaman curry paste is available where other Thai ingredients are sold, or you could try to … Continue reading

Shaved Asparagus, Parmesan, & Fennel Salad

With two bunches of asparagus in your box (M&L) this week, why not make a raw asparagus salad with one of them?  You can substitute shaved carrots for the fennel. Cut the stems and tough base off 1 head of … Continue reading

Greek Asparagus-Spinach Potato Gratin

This is a modified version of a traditional Greek vegetarian casserole called “Spinaki me Sparaggia Orgraten” . Soak 1/2 lb. spinach in water, drain, and spin dry.  Chop the leaves roughly. Rinse 1 bunch of asparagus, snap the stems, and cut … Continue reading

Roasted Asparagus with Green Garlic and Tangelo Juice

I always liked asparagus.  It wasn’t until the first time I had it grilled that I started to love it.  Roasting it achieves a similar end — the spears are caramelized but keep some of their crunchy texture. Trim one … Continue reading

Recipe: Colcannon with Leeks and Green

My grandmother emigrated to the U.S. from Ireland when she was 16 and I actually have dual Irish/American citizenship (Pablito fun fact of the day!).  But I always dreaded St. Patrick’s Day at grandma’s house — I didn’t mind the … Continue reading

Shaved Cauliflower Salad with Walnuts

This recipe has a double dose of walnuts:  the nuts themselves and walnut oil, which can be found in most natural food stores.  Alternately you can use olive oil and sesame oil. Clean and thinly slice 1-2 leeks lengthwise.  Toss … Continue reading

Cauliflower-Leek Risotto

This is a veggie-heavy risotto, the cauliflower takes the place of some of the rice. Trim and clean 2 leeks.  Cut them in quarters lengthwise, then cut into 1 inch pieces. Wash carrots and cut into tiny dice to make … Continue reading

Cabbage-Carrot Bean Thread Noodle Stir Fry

Shredded cabbage and carrots are an easy and tasty vegetable combo.  Here they are added to a flavorful noodle dish with a light and spicy sauce. Soak 8 oz. bean thread noodles in warm water for 20 minutes, then drain … Continue reading

Cauliflower Spinach Bhaji

Cauliflower is an important vegetable in East Asian cuisine, where it is often sauteed first with spices and then cooked in a flavorful broth or sauce.  This is light dish, add cooked chickpeas to make it more substantial. Clean and … Continue reading

Baked Mashed Potatoes with Garlicky Broccoli

Just in case mashed potatoes isn’t “comfort food” enough for you, this recipe cooks them a second time.  Because of the long baking time, you might want to cook and mash the potatoes one night and bake them the next.  … Continue reading

Warm Collard-Cabbage Salad

Some folks might eat raw collard salad, but this is a nice twist on sauteed greens that combines it with crunchy raw cabbage. Combine 2 T. cider vinegar, 2 T. navel or mandarin orange juice, 2 t. whole grain mustard, … Continue reading

Gingered Carrots with Cumin

You can use the same treatment to cook beets.  Cook some of each, separately, then combine when they are done to avoid dying your carrots red. Cut 1 bunch of carrots into long, thin sticks. In a bowl, mix 5 … Continue reading

Miso-Braised Baby Bok Choy

In a saucepan, stir 1 T. red miso into 1 C. of water.  When it has dissolved, add 1 T. sesame oil plus soy sauce to taste.  Simmer but do not boil. Trim 2-3 baby bok choys.  Remove the 4 … Continue reading

Potato-Fennel Gratin

Here fennel takes the place of leeks or onions, with a subtly different flavor. Trim the stems off 1 or 2 heads of fennel.  Use in stock or discard. Carefully trim the base of the fennel and then cut around … Continue reading

Massaged Kale Salad

Curly Kale soaks up the lemony dressing, but it’s best to let it soak for a while and mash the leaves with a wooden spoon. Wash 1 bunch of curly kale and remove the tough stems.  Cut into small pieces … Continue reading

Pan Fried Tofu and Roasted Broccoli with Spicy Mandarin Sauce

Pan Fried Tofu and Roasted Broccoli with Spicy Mandarin Sauce You can cook the broccoli in the wok (separately from the tofu) but it won’t be the same.  You can also use chicken instead of tofu. Heat the oven to … Continue reading

Garlicky Seared Greens

The pile of greens you start out with will end up as just a couple of cups, perfect for spooning over a bowl of soup.  You can use other greens in this recipe, but note that the tougher greens (kale, … Continue reading

Beet-Cauliflower Soup with Smoked Paprika

An unusual combination of vegetables and spices makes a great winter soup, this is based on recipe  from Steam or boil 3-4 beets until just tender enough to peel.  Soak in water to cool, then peel and cut 2 … Continue reading

Acorn Squash with Leeks and Lemons

This recipe was inspired by one in the New York Times, in which you cook chicken thighs on top of the vegetables.  I made it once and found the chicken to be almost completely unnecessary.  The caramelized lemon slices are … Continue reading

Thanksgiving Leftovers Cabbage and Kale Salad

. This is an easy way to give your leftovers a makeover and turn them into a slightly more healthy lunch the next day.  Obviously this is a very free-form recipe; once you have the cabbage/kale base and the dressing, … Continue reading

Butternut Tart with Fried Sage

Thanks to site host John Wallace for sending me this recipe, which comes from Bon Appetit. Preheat the oven to 375.  Line a baking sheet with parchment paper, then roll out a piece of thawed frozen puff pastry to fit … Continue reading

A Pot o’Beans and Days of Greens

Not so much a recipe as a multi-faceted meal plan — the more greens you have in your box, the more beans you should cook.  Once you have the beans cooked, each of these dishes takes less than half an … Continue reading

Roasted Carrots, Turnips and Leeks on a bed of Greens

Sure, this recipe title sounds similar to last week’s.  But it’s not.  Really.  Just try it. Peel one clove of garlic and mash with 1 t. sesame seeds, 1 t. cumin seeds, a dash of red chile flakes, 1/2 t. … Continue reading

Recipe: Roasted Beet and Frisee Salad

Recipe:  Roasted Beet and Frisee Salad Beets have traditionally been served with horseradish in many cultures…this recipe modernizes the idea a bit by including it in the dressing.  If you don’t have any, you could add a bit of wasabi … Continue reading

Fall Fruit and Vegetable Slaw

Peel 1 persimmon and 1 Asian pear.  Using a grater, a hand shredder or a mandolin, shred or julienne both.  Immediately toss with the juice of 1 lemon or 2 limes and a dash of salt. Cut 1 cabbage in … Continue reading

Soupy Southern Style Collards

A soupy combo of vegetables and broth for a chilly fall night. Carnivores may want to add a small amount of bacon or cured meat along with the oil. Dice 1 large or 3 small onions.  Heat 3 T. olive … Continue reading

Recipe: Beet and Shishito Salad with Asian Pears and Walnuts

Early fall gives us the opportunity to combine ingredients that are not usually in season at the same time. Boil or steam 3-4 beets until you can pierce them with a paring knife.  Drop into cold water to cool.  The … Continue reading

Late Summer gratin with potatoes peppers and onions

Easy, quick, and delicious. Set the oven to 375 degrees. Peel and then thinly slice onion to make 1 C.  Trim 1 lb. of sweet peppers and remove the core and seeds.  Slice lengthwise. In a large cast iron skillet, … Continue reading

Spanish Style-Marinated Carrots and Peppers

Another Spanish recipe this week, via my friends Shep and Laura and based on a recipe from a cookbook that I didn’t catch the name of.  I normally don’t like cooked carrots, but these are quite addictive. Peel and trim … Continue reading

Salmorejo Sauce

This is a version of the classic raw Spanish tomato and bread sauce.  It is delicious on top of roasted potatoes, grilled vegetables or grilled fish.  If you have any basil handy, add 1 C. of leaves to the recipe … Continue reading

Recipe: Thai Basil, Pepper and Green Bean Stir Fry

This is a very popular dish in Thailand.  You can add tofu, beef, chicken or pork to the recipe as per the directions below. If you are adding tofu:  Crumble 12 oz. firm tofu and drizzle with 1 T. soy … Continue reading

Fresh Tomato Gorgonzola Sauce

Still think tomato sauce has to be thick and super-sweet?  This is a fast-cooking sauce with lots of delicious liquid that you thicken up just slightly with tangy soft Gorgonzola or other blue cheese. Dice 2 lbs. of ripe tomatoes, … Continue reading

Pesto Potato Salad

Who needs mayonnaise when you have tomatoes and basil?  Cucumbers or carrots take the place of celery for the crunch factor and red onions add just a touch of heat. Cut a red onion in half and then finely dice … Continue reading

Baked Summer Squash with Parmesan

I had a summer squash gratin a few weeks ago that was delicious, but it was hard to taste the squash amidst all the cream and butter.  This is a simple and healthy recipe with just a few ingredients — … Continue reading

Recipe: Fattoush

This is a traditional summer cucumber salad from the Middle East.  You’ll need to procure some parsley and mint since we don’t have any of either right now (both these herbs are perfect for a window planter box though).  This … Continue reading

Summer Quinoa Salad

I’m sure many of you have a favorite recipe for Tabouli, the classic bulgar wheat salad.  We don’t have any parsley right now (although we are once again attempting to grow it) and I’m not a big bulgar fan, so … Continue reading

Grilling Sweet Corn: A Tutorial

Any time you are firing up a grill, you should be cooking sweet corn on it.  Sure, it takes up alot of space.  But you can do it while the coals are still to hot to cook anything else.  And … Continue reading

Recipe — Salad Not-coise

New potatoes, green beans and tomatoes…who needs tuna?  This is not a vegetarian recipe, but you can omit the anchovies and it will be.  Omit the eggs and it is vegan.  Add vinegar sparingly and only at the end; ripe … Continue reading

Skillet to Broiler Succot-hash

The chili powder offsets the sweetness of the vegetables and the broiling caramelizes the corn.  This makes a good side dish, filling for tacos or quesadillas, or a main course with the addition of a few eggs. Dice 1 medium … Continue reading


Making Aromatic Memories

When I was a child, we often drove past a General Foods factory where they made bouillon cubes.  I still remember the smell of homemade soup cooking wafting through the car windows.  This week, you will smell that same fragrance when … Continue reading

Know your Farmer, know your Food (is safe)

There’s nothing like finishing six days worth of farm work in two and a half days and then coming home to find out that the federal government has issued a recommendation that no one eat any Romaine lettuce — especially … Continue reading

Happy Wet (we hope) Thanksgiving!

The person who invented the three-day summer weekend was not a farmer — it’s hard enough to stop work for one day during that time of year when days are long and crops never stop growing, much less three. Thanksgiving … Continue reading