Catfish & Waffles

This ends round one of The CSA Project, which included recipes for Swiss chard and carrots, and not one, but two for butternut squash. (This recipe was influenced by two recipes found online, one for the gnocchi, the other for the sauce.) What you’re gonna need 1 medium, or 2 small, butternut squash (about 2 [...]

As I’m sure you recall, our last haul from the CSA included carrots, Swiss chard, and butternut squash. Here’s our first use of the squash… Don’t worry if you have a lot of butternut squash; it, and any hard winter squash, will keep for months in a cool dry place (not the refrigerator). I adapted [...]

This week’s haul from the CSA: carrots, Swiss chard, butternut squash. Here’s what we did with the carrots and Swiss chard. Stay tuned for the butternut squash. Even though it topped an unseasonable 70 degrees Friday, the veggies from the CSA this week are saying soup.  Carrots and Swiss chard are two of the main [...]

The questions we hear so often, “I’d like to join a CSA, but what do I do with all that food? How to I keep it from going bad? And what do I make of the exotic things I’ve never encountered before, like garlic scapes, celeriac, or sun chokes?” This year we are going to [...]

Waste not, Want not… So what do you do with all that lovely beet juice after you have eaten your pickled beets?  In our house we make pickled eggs, or as Dan calls them, red beet eggs. It’s a fairly easy process.  Hard boil your eggs.  The best way to do this is to put [...]

Yes, just like you, we were wondering what to do with our brussels sprouts greens (the big leafy stuff at the top of the stalk). Now we know, and we’re going to share it with you. The greens have a flavor very similar to cabbage, only much milder, so use that as a guide when [...]

Thanksgiving has become our favorite holiday.  Since beginning our mission to eat locally, the holiday has become even more fun.   This is a great time of year to showcase local foods.  From the brussels sprouts and sweet potatoes from Pennypack Farm’s CSA to the heritage turkey from Griggstown, everything on the table was locally grown.  [...]

Ah, the simple pleasures! My dinner tonight, a plate of Donna’s homemade pickled beets paired with artisanal goat cheese from Yellow Springs Farm. The beets were candy sweet and contrasted superbly with the dry, salty cheese. I had forgotten — or perhaps never new — just how wonderful real pickled beets are. Far better than [...]