Catfish & Waffles

Got extra greens? Frittata is a great way to go. I had on hand Tatsoi, which  is similar to spinach in taste, and chard. I like to make my frittatas in a cast iron skillet so they can go into the oven, but if you don’t have one you can use any skillet and just [...]

Bok Choy does not keep that long.  If you don’t eat it rather quickly it gets limp and unappetizing.  We decided rather than try to cook it all we would preserve it. (We were also able to incorporate our leeks and a jar of pickled hot peppers from last year.)  Based on a recipe from [...]

Friday was the first regular pick up at the Pennypack Farm CSA.  This means every other Friday I will get 10 units of fresh produce.  The size of the unit depends on how much of the veggie there is for that week.  It could be, for instance, 4 pounds of rutabagas, a bunch of kale [...]

The nice thing about risotto is that you can add almost any veggie that happens to be in season and it will work.  In the spring, for example, there are asparagus and peas.  I still had a butternut squash sitting around from late winter, so I decided to try that.   Results were delicious. What you’re [...]

Spinach is a very versatile vegetable.  You can eat it raw, or sautéed, or you can throw it into soups, stews and sauces for an extra nutritional punch. My favorite use for spinach is making pesto.  Pesto can be used in so many ways.  You can mix it with your favorite pasta, use it as a base [...]

Coming soon: Spinach Pesto!

Don’t expect this dish to smell or taste much like chili made with meat — the sweetness of the squash plays differently with the chili powder than ground meat does — but man does it smell and taste delicious!  If you like a smokier flavor, add some cumin to the mix.  For a meatier texture, [...]

Sometimes all you need is a nice fresh salad. Chopped carrots, scallions, and a beet from the CSA, augmented with spring greens from the co-op.  Roast that  beet and slice it  over the  top, a splash of oil and vinegar, and you have a very good lunch. Coming soon, Hot Squash!

Flowering kale is what they called it at the CSA, but don’t bother Googling it. You’ll end up with the ornamental variety. It reminds me a bit in looks and flavor (I took a nibble) of broccoli rabe. So that’s where I went with it, and it paid off. I love throwing together broccoli rabe [...]

This week’s  pickup:  butternut squash, scallions, beets, carrots and kale that has started to flower.  The flowering kale reminds a little of broccoli rabe, and that is probably how I will treat it.  Looking for some interesting things to do with the rest. Be back shortly…