Comments on: All those vegetables!

By: noell

noell — Fri, 19 Jun 2009 14:08:18 +0000

we used the SQUASH in a lovely pasta dish from Alice Water’s “The Art of Simple Food” (a great go to when yo don’t know what to do with your veggies). This might be my favorite quick summer recipe.

You slice and cook the squash with a little olive oil in the frying pan. Cook your favorite pasta in salted water (reserving 1/2 a cup or so of the water when you drain the pasta). Grind a few handfuls of walnuts and toss it all together. you can add a grated hard cheese or top it with goat cheese from the farmer’s market (the bryan park market had a goat cheese called moonshine that’s AWESOME).

The next day the leftover pasta became a pasta salad when it was joined with our basil and homemade arugula pesto vinaigrette.

as a tip to others–beet greens cook along quite nicely with swiss chard

By: Anders

Anders — Tue, 16 Jun 2009 19:05:16 +0000

For the swiss chard – saw a variation of this on TV somewhere. Sauteed some canadian bacon, then removed and diced small and reserved. Added a bit of olive oil to the pan, a little onion (1/4 cup) and the stems from the swiss chard. I let those cook 3-5 minutes. Cut the swiss chard leaves in ribbons and tossed them in the pan with the diced canadian bacon. A dash of salt and pepper and a couple minutes later it’s done. The stems really added a nice color to the dish and canadian bacon added a nice smoky flavor. A great side dish.

By: Katie and Megan

Katie and Megan — Tue, 16 Jun 2009 16:27:11 +0000

cold borscht! just cook the beets until tender, and then peel them, fry up the scallions and mix ‘em together in the blender with some broth. put it in the fridge and make sure no one mistakes it for a raspberry smoothie. top it with a dollup of sour cream when it’s cold enough. goes great with toast covered in goat cheese.

By: dorothy

dorothy — Tue, 16 Jun 2009 13:19:27 +0000

Mmmmmm…
We are so bummed to read what we missed as we were out of town for the first pick up. Really looking forward to tomorrow.
Especially looking forward to the 4th of July!

By: Jacob

Jacob — Tue, 16 Jun 2009 12:58:12 +0000

The salad greens, red scallions, and beets went into an wonderful salad. We are looking forward to cooking up the beet greens and chard as these are wholly new to us — maybe tonight!

By: Michele

Michele — Mon, 15 Jun 2009 11:33:00 +0000

For awhile, we were just smelling the basil. Then we had to make pesto, of course! I wasn’t at a complete loss as to how to use the pesto, it’s amazing tossed with pasta — perhaps cheese ravioli — but then my son came home and suggested, “Just use it like mayonaise, Mom.” He’s right. It adds zing to lots of foods. Also, how amazed we were to research swiss chard and find out how packed with vitamins it is. Thank you so much!

By: Don

Don — Sat, 13 Jun 2009 14:17:12 +0000

I got mine, and am loving the eating! Looking forward to more – thanks, guys!