Category Archives: food from the garden
Salads in Winter
Yes, you can enjoy crispy, delicious, locally-sourced salads all winter long. The secret is grated root vegetables. Celeriac, the fat, hairy root of the celery plant, is no beauty to look at, but its mild celery flavor is delicious when peeled, grated, … Continue reading
Pumpkin Chocolate Chip Cookies
An abundance of winter squash in my CSA basket and an invitation to a cookie swap inspired me to try this pumpkin chocolate chip cookie recipe from King Arthur Flour. Wow. What a great recipe. The result is a rich, pumpkiny-spicy-chocolatey … Continue reading
Corn Pancakes
This week’s CSA basket consisted largely of corn on the cob and tomatoes. I could have made a nice, tomato-y vegetable soup (there were also a few carrots, green peppers, and some kale in the basket), but I already have a … Continue reading
Summer Vegetable Soup
This is the soup for the throw-whatever-you-have-on-hand-into-the-pot cook (like me). You can pretty much use whatever vegetables you have around, and it’s a great way to enjoy the late August abundance of your garden or CSA basket. It’s turned out quite tasty every time … Continue reading
Garlic Scapes
You can use garlic scapes — the stem of the garlic plant — in the same way you use garlic cloves — to season soups, stews, sautés, or any dish where you want that garlicky-flavor. Garlic scape pesto is also popular. But seeing as garlic scapes, … Continue reading
Potato Pancakes: Variations on a Theme
It may be April, but it’s still a bit wintry here in northern New England, with patches of snow all around and cold, brown ground wherever there isn’t snow. So, alas, the spring greens are weeks away and local meals … Continue reading
Cabbage and Roots Soup
There is a farm just down the road from where I used to live that has a winter CSA. They provide a weekly basket of winter storage vegetables — cabbage, carrots, turnips, beets, celeriac, potatoes, yams, onions, garlic — making … Continue reading
A Basic Quiche Recipe
Quiche is fairly easy to make and is a good way to cook with local ingredients. Here’s the basic recipe that I use: 4 eggs 1 1/2 cups milk 1/2 to 1 cup grated cheese salt and herbs to taste … Continue reading
Bean and Beet Stew: Another Use for Sweet Potatoes
Those sweet potatoes just keep coming and coming. This week I used some in an adaptation of Ukrainian Bean and Beet stew. This is a recipe from one of the Moosewood Cookbooks: Low Fat Favorites. My copy of it wore … Continue reading
My Edible Backyard 