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large pot of kale soup

Kale – the champion vegetable of New England

Kale has been cultivated for food at since least as early as 2,000 B.C., where it originated in the Mediterranean and Asia Minor. David Fairchild (1869-1954), a botanist and plant explorer, is credited with introducing kale into the U.S., along with approximately 200,000 other exotic plants and crops, including mangoes, dates, soybeans, quinoa, and flowering cherries (including the famous ones in Washington, D.C.). O
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West African sweet potato and peanut stew

West African sweet potato and peanut stew (gluten-free, opt. vegan, contains peanuts) By Reeve Gutsell Often referred to as ground nut stew, variations of this recipe are found across Western Africa. Thick, rich, and as spicy as you want it to be, this great meal has been in my regular rotation ever since I tried it. Prep time: 10 min Cook time: 20 min Serves 4 – 6 Note: This stew is often served with shredded chicke
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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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