Tuesday, March 19, 2019

Quick guide to roasting your veggies

One of the easiest ways to use up your veggies, is to roast them! The key is to have your vegetables cut into about the same size pieces (1/2-2") and cook at a high temperature (400-450 degrees). The bigger the pieces and the lower the oven temperature, the longer it will take to cook. I like to roast mine at 400 for a slightly longer time, because I love having them cook all the way through AND a bit blackened. No toasty edges for me, I want my whole pan toasty! My all-time favorite roasted vegetables are parsnips (peeled!), asparagus, and green beans. 


Monday, March 18, 2019

Apples & Cabbage

2 Tbs butter
3 tart apples
1 head green cabbage
1 1/2 tsp salt
1/2 tsp pepper
1/4 cup chicken broth
1/4 cup apple cider vinegar
2 Tbs sugar

Core and slice cabbage thinly. Core, peel, and slice apples into wedges.
In a large pot, melt butter over medium heat.Add apples, cabbage, salt, and pepper. Cook for 2-3 minutes.
Add in chicken broth, vinegar, and sugar. Gently stir cabbage and apple mixture to coat.
Cover and cook for 10 minutes. Then remove lid and cook for another 10 minutes to reduce the liquid. Stir occasionally, but gently so apples do not turn into sauce.

Serves 4. Goes well with pork chops.

Recipe from the Delaware Department of Agriculture 

Monday, March 11, 2019

What apple do I use to make....?

Want to make an apple dish but don't know what variety to use? Check out this handy chart!



Friday, February 22, 2019

What's your signature frittata?

Frittatas are an awesome way to use up eggs, vegetables, and meat in your fridge. And those pesky herbs we throw in the CSA shares every week! 

Frittatas are suitable for all meals (minus dessert. Yes, that's a meal). Eat alone, pair with a soup or salad, top with pesto, use as the innards of a sandwich, and more. 

Start with the basic recipe and mess around with it. Create the flavor profile your household likes best. If I don't have sausage to put in, I don't put meat in; just load it up with a few more vegetables. That's part of my signature. What's yours? 



Friday, December 14, 2018

Fresh Seasoned Fries

3 large russet potatoes
1/2 Tbs canola oil (or oil of choice)
1/2 tsp salt
1/4 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp garlic powder
1/4 tsp black pepper

Boil water in a medium sauce pan.
Square up potatoes by trimming ends. Slice into the length and width of shoestring fries.
Blanch cut potatoes in the boiling water for 3 minutes. The potatoes should still be firm and undercooked. Spread out on a baking sheet and put in the refrigerator for 20 minutes to cool. When potatoes are cooled, preheat oven to 450 F.
In a small bowl, blend the seasonings together.
In a large bowl, combine oil and potato strips. Toss to coat well. Sprinkle with 3/4 of seasoning mixture.
Spread potatoes out on a parchment lined baking sheet and roast at 450 F until golden brown. Remove from oven and sprinkle with remaining seasonings. Serve.

Serves 6.

Recipe used with permission from the Delaware Department of Agriculture