Here’s this week’s CSA Newsletter for Hawthorne Valley Farm. It’s all about beets, turnips, and using the greens from the tops of both. Plus an article about time on the farm from Farmer Katy.
Download PDF: July 3rd Newsletter

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(6 servings)From the Fannie Farmer Cookbook
1 cup chicken or vegetable broth1 1/2 –inch piece ginger root, quartered2 pounds bok choy3-4 Tablespoons rice wine vinegarA few drops hot pepper oilSalt, to taste
Pour broth into a large sauté pan and add the ginger. Cut the bok choy into halves or quarters and add to the sauté […]

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This is a “quick pickle” that doesn’t require sterilizing jars, because you’ll eat it within an hour of making it! Tonight I substituted the zucchini and summer squash we’ve been getting from our CSA. I always add a couple cloves of garlic, chopped. (6 servings)
2 cucumbers1 teaspon salt2 teaspoons superfine sugar¼ cup […]

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(makes 2 cups) Recipe from: Mollie Katzen’s Sunlight Cafe by Mollie Katzen (Hyperion)
1 pound cooked beets1/2 tsp salt5 Tbsp fresh lemon juice2 Tbsp light honey2 to 3 Tbsp chopped lemon zest1/3 cup crystallized ginger
Peel and coarsely grate or mince the beets, and transfer to a medium-sized bowl. Add the remaining ingredients and mix thoroughly. Transfer […]

Read the rest of Beet, Lemon, and Ginger Marmalade

Farm-Style Braised KaleFrom Greene on Greens (4 servings)
2 strips bacon1 Tablespoon unsalted butter1 small onion, finely chopped1 pound kale, stems removed, roughly choppedSalt and freshly ground pepperPinch of ground allspice1 Tablespoon red wine vinegar1 lemon, sliced thin
Sauté the bacon strips in a large skillet until crisp. Drain on paper towels. Crumble […]

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Well, the aliens have landed! We got our first delivery of kohlrabi in our CSA baskets this week, and I’m excited to make them. In addition to fine dicing them to throw in salads, I’m going to make the following dish this weekend:
Kohlrabi with Parmesan (4 servings)
2 small kohlrabi bulbs1-2 Tablespons unsalted butter4 […]

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Honey-Peppered Turnips
A translation of a recipe from De Re Coquinaria, the ancient Roman cookbook, this dish is from Bert Greene’s classic Greene on Greens. (4-6 servings)
1 Tablespoon unsalted butter2 Tablespoons honey1 pound turnips, peeled, cut into ¼-inch dice½ teaspoon freshly ground black pepperKosher saltChopped fresh parsley
Melt the butter with the honey in a […]

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One of the recipes I’ve shared with my CSA group in the weekly newsletter. I’ll be including them here on the blog so you know what to do with the abundance of summer veggies you’re sure to be getting too!
From Diana Shaw’s The Essential Vegetarian Cookbook(4 servings)
2 Tablespoons extra virgin olive oil1 leek, white […]

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This is my interpretation of an amazingly simple yet ingenious dish I had at El Portal de Echaurren in Rioja last fall. When I got a batch of rainbow chard from the CSA this past week, I thought I would try to recreate it.
It’s pretty simple, just tempura batter and fry the ribs, which […]

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ReMARKable Palate #78: Chef Bun Lai of Miya Sushi
This week we’re doing a little kitchencasting, making Ginger Glazed Carrots with Macadamia Nuts, but first we’ll chat with Chef Bun Lai, owner of Miya Sushi, an innovative restaurant in New Haven, CT. Chef Lai is taking traditional Japanese food and turning it on it’s […]

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I featured this recipe on my ReMARKable Palate Podcast #71. Here’s the recipe for you to print out and follow along!
Chicken and Grapes Chicken breast filets lightly floured then sautéed in a herbed orange sauce with seedless grapes
Servings: 6
6 boneless and skinless chicken breasts, pounded to 1/4 inch thickness1/3 cup floursalt and pepper2 teaspoons […]

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