Now I am going to rant In the great hullabaloo/debate/yelling contest about health care reform over the past few months, I've become completely overwhelmed. The arguments all start running together, and it's difficult to take in any more ideas or arguments. Probably many of you have already stop reading after seeing the words "health care … Continue reading Health Care Reform
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Tomato Chutney
Source: The Vegetarian Epicure, Book Two via CSA member Anne Tisel 4 lbs red tomatoes 2 large onions, chopped 6 oz raisins 4 oz pitted prunes, sliced 1 ¼ c. cider vinegar ½ c. brown sugar 1 tsp ginger 1 tsp cayenne pepper 2 ½ TB salt ½ tsp ground cloves 1 ½ tsp ground … Continue reading Tomato Chutney
Tomato Soup
Source: From Asparagus to Zucchini 3rd ed. 1 TB butter 2 cloves garlic, minced 2 carrots, chopped 2 stalks celery, chopped 2 quarts tomatoes, with juice pinch of sugar ½ c. fresh basil salt, pepper, and grated Parmesan cheese to taste Heat butter in skillet. Saute garlic, carrots, and celery. Add tomatoes and simmer 20 … Continue reading Tomato Soup
Kohlrabi with Peas and Potato
Source: Simply in Season ½ c. onion, chopped 1 clove garlic, minced ½ tsp dry mustard ½ tsp ground cumin ¼ tsp ground turmeric ¼ tsp ground coriander 1 c. kohlrabi, peeled and chopped 1 c. potatoes, peeled and chopped 1 c. tomatoes, chopped ½ c. water ¾ tsp salt ½ tsp sugar ½ c. … Continue reading Kohlrabi with Peas and Potato
Grilled Eggplant
Source: CSA member Susan Hutterer 1 medium or large eggplant Olive oil 1 TB sesame oil 1 TB soy sauce 1 clove garlic, minced Make sauce of the sesame oil, soy sauce, and garlic. Set aside. Slice eggplant into slices about ½” thick or smaller. Spread olive oil on both sides of each slice. Lay … Continue reading Grilled Eggplant
Getting the flavor of Tomatoes!
Lycopersicum escultentum Despite their strong association with Italian cooking, tomatoes were originally a New World crop native to Peru and cultivated by the Aztecs and Incas as early as the 8th century. They were not introduced to Europe until the 16th century, when Spanish explorers took them on their return voyages. The Italians first accepted … Continue reading Getting the flavor of Tomatoes!
Getting the flavor of Fennel!
Foeniculum vulgaris So the good news: fennel is closely related to carrots, celery, parsley, and dill, members of the Umbel family. The bad news: It doesn’t really taste much like them. Fennel is a beast of its own stripe, with a rich history of people trying to figure out what to do with it. In … Continue reading Getting the flavor of Fennel!
Fennel Orange Muffins
Source: From Asparagus to Zucchini 3rd ed. 1 medium seedless orange, peeled 2 eggs ½ c. vegetable oil ¾ c. brown sugar 1 tsp vanilla 2 c. grated fennel bulbs 2 ¼ c. flour 1 ½ tsp baking powder ½ tsp salt Preheat oven to 350°. Oil muffin cups. Puree orange in blender, then combine … Continue reading Fennel Orange Muffins
Carrot Fennel Orange Soup
Source: From Asparagus to Zucchini 3rd ed. 2 TB butter 1 medium fennel bulb, thinly sliced 4 c. sliced carrots, approx. 1 ½ lb. 1 garlic clove, sliced thinly 4 c. water or vegetable broth ½ tsp salt 1/3 c. orange juice ¼ c. sour cream Heat butter in a large saucepan over medium heat. … Continue reading Carrot Fennel Orange Soup
A funnel for fennel into your mouth
Source: Easy Vegetarian 8 oz potatoes 1 fennel bulb 8 oz mozzarella cheese ½ c. olive oil ¼ c. balsamic vinegar sea salt and pepper Cook the potatoes in a large saucepan of boiling water until just tender, about 15-20 minutes. Drain and let cool. When the potatoes are cold, cut them in half and … Continue reading A funnel for fennel into your mouth
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