Spicy Cucumber Salad
This is a recipe I modified from the fabulous book, From Asparagus to Zucchini. I added more vinegar for more zing and more soy sauce for more flavor, and switched out the sugar with local honey. I used a low-sodium Tamari, so if you’re using a full sodium soy sauce you might want to taste […]
Fresh Earth Farms Newsletter 7-7-10
You’re traveling through another dimension, a dimension not only of sight and sound but of mind; a journey into a wondrous land whose boundaries are that of imagination. That’s the signpost up ahead — your next stop, the Cabbage Zone. Members who were with us a couple years ago know what I’m talking about. We […]
Lactic Fermented Coleslaw
This is a great way to have coleslaw ready for those family picnics … without the hassle of canning. The recipe comes from D. Mary, in Preserving Food Without Freezing or Canning (Chelsea Green). The book contains recipes from the French farmers of the Terre Vivante collective. Note that this recipe is not for precision […]
Stir-Fried Beef with Snow Peas and Cashews
When stir-frying, we use a nonstick skillet, which puts more surface area in direct contact with the burner than a traditional wok. This translates to a hotter pan and better browning. Placing the raw flank steak in the freezer for 15 minutes makes it easy to slice the meat thin. Serve with steamed rice. From […]
Garlic Scape, Radish and Chicken Stir-fry Recipe
This is a super simple way to use this early week CSA share of garlic scapes (what the heck are they!?) and radishes. Adapted from a recipe from Chicken Thistle Farm. Ingredients garlic scapes cut into 1″ long pieces radishes sliced into thin rounds (save some of the really tender leaves and rip them into small pieces) 2c. […]
Week 3 Announcements
Just a couple quick announcements: Item one: This week we plan on having snow peas, radishes, snap peas, bok choi, lettuce, radishes, broccoli, kale, basil, kohlrabi, radishes, cucumbers, summer squash/zucchini, radishes, green onions, radishes, garlic scapes, broccoli, radishes, maybe beets and radishes. We have a lot of radishes ready so plan to prepare a lot […]
Garlic Scape Pesto
If you like the taste of garlic, you will love this recipe. Some find it too strong. It can always be cut with basil or kale. And if you have too much you can freeze it for future use. Add it to your favorite pasta sauce or wherever you want to add a nice garlic […]
Szechuan Noodles
This pasta features a variety of flavors, including garlic, ginger, tahini (sesame paste), sherry and sherry vinegar, and more. The dish is finished off with grated fresh carrot on the top, mimicking fresh grated cheese on top of an Italian pasta dish. A nice salad with Tahini Asian Dressing works well as a side to […]
Tahini Asian Dressing
This recipe calls for 1 inch of fresh ginger, but I like to keep peeled pieces of ginger in the fridge in a jar filled with Sherry. Fresh ginger, with a subtle hint of gingery sherry, is always available and keeps for months. The ginger infused sherry can be used for other recipes. But buy […]