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chopped broccoli on a cutting board

All the broccoli!!

I don’t know if you all have noticed when picking up your CSA shares, but we have SO MUCH BROCCOLI!! Why? Because Nancy is the Broccoli Queen of the Valley. Also because we planted too much because we inaccurately predicted the dining hall’s need for broccoli this fall. So…. here we are with all this delicious green goodness, which we are passing on to you, fortunate CSA members! Wondering what to d
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glass jar of olive oil with cork and green background

A note about cooking oils

Are you curious about the different types and qualities of oils available for you to cook with? Wondering what a “smoke point” is? Below is an overview of the basic types of cooking oils you are most likely to need or encounter in the kitchen, along with their various pros and cons. Note: Always remember that you should never pour oil or fats down the sink, as this is a disaster for your plumbing. The oil
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Thai red curry in a glass bowl on wooden table

Thai red curry recipe

  Thai Red Curry (gluten-free, opt. vegan, contains coconut) by Wm. Josiah Erikson NOTE: This is a very flexible recipe – almost any vegetables can be substituted or added, depending on what is in your fridge or to your taste. Additionally, the chicken in this recipe can be replaced with another meat, substituted with tofu or tempeh, or left out altogether. Jasmine or basmati rice is best, but regular whit
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