Wednesday, September 4, 2019

Roasted Carrots

1 lb carrots
1 1/2 tsp olive oil
1/4 tsp salt
1/8 tsp fresh cracked pepper
1 Tbs balsamic vinegar
1 1/2 tsp sugar

Preheat oven to 400 degrees F
Cut carrots in half, and then each half into quarters lengthwise.
In a large bowl, add olive oil, salt, pepper, and cut carrots. Toss to coat.
Cover a baking sheet with aluminum foil. Spread carrots on sheet. Roast in oven for 25 minutes, turning halfway through.
Mix sugar and balsamic vinegar together. Drizzle over the carrots. Roast another 8 minutes, or until carrots are soft and sugar has dissolved.
Serve immediately.

Serves 4

Recipe from the Delaware Department of Agriculture

Thursday, August 29, 2019

Lima Bean Soup

4 strips of bacon
3 medium carrots, sliced
2 celery ribs, sliced
1 medium yellow onion, chopped
1 red bell pepper, chopped
1/2 tsp salt
1/2 tsp pepper
1 tsp dried oregano
3 cans (14.5 oz) chicken broth
4 cups lima beans
2 medium potatoes, peeled and diced
1 cup half-and-half

Slice bacon into small pieces. Add to a soup pot over medium heat, stirring until the fat is rendered and the bacon is crisp. Remove the bacon, leaving the fat in the pot.
Add carrots, celery, onion, pepper, salt, pepper, and oregano to pot. Cook over medium heat for 5 minutes.
Pour in chicken broth and lima beans, along with potatoes. Bring to a boil. Reduce heat and simmer covered for 25 minutes, or until vegetables are tender.
Add half-and-half. Heat through, but do not boil. Stir frequently.
Sprinkle with bacon right before serving.

Serves 12. 

Recipe from the Delaware Department of Agriculture

Tuesday, August 20, 2019

Cherry Tomato Sauce

3 quarts cherry tomatoes, halved
4 garlic cloves, peeled
10 large basil leaves, coarsely chopped
1 Tbs balsamic vinegar
1 tsp salt
1 tsp sugar
2 Tbs olive oil, divided

Preheat oven to 400 degrees F. Line 2 large baking trays with foil. Drizzle with 1 1/2 Tbs olive oil
Place cherry tomatoes cut side up on trays in a single layer. Place 2 garlic cloves on each tray. Evenly sprinkle basil leaves between the two trays. Sprinkle balsamic vinegar, salt, sugar, and remaining olive oil on top.
Roast for 20-30 minutes, until tomatoes are tender. Remove from oven.
Using a food processor or blender, process roasted tomatoes, garlic, and basil until it reaches your desired consistency. The sauce is thick.
Use immediately or freeze.

Serves 12

Recipe from the Delaware Department of Agriculture

Saturday, August 17, 2019

Watermelon Gazpacho

2 cups seedless watermelon, diced
2 cups orange juice
2 Tbs olive oil
1 seedless cucumber, diced
1 yellow bell pepper, seeded and diced
1 small red onion, diced
2 garlic cloves, minced
1 jalopeno pepper, seeded and minced
3 Tbs lime juice
2 Tbs fresh parsley
1/4 tsp salt
1/4 tsp ground black pepper

Process 1/2 cup of watermelon, orange juice, and oil in a blender or food processor until pureed. Transfer to a bowl, along with remaining ingredients. Refrigerate until ready to serve.

Serves 6

Recipe from the Delaware Department of Agriculture

Wednesday, August 14, 2019

Watermelon Strawberry Sorbet

5 cups seedless watermelon, cubed and frozen
1 1/4 cups frozen strawberries
1/2 cup cold water
3/4 cup sugar
2 Tbs lemon juice

Place all ingredients into a blender or food processor. Blend until smooth.
Scrape down sides and incorporate. If mixture is too thick, add 1 Tbs of water at a time until you reach desired consistency.
Serve immediately, or place in a freezer safe container and freeze until ready to serve.

Serves 4

Recipe from the Delaware Department of Agriculture

Thursday, August 8, 2019

Lima Bean Summer Salsa

3 cups lima beans
1 cup chopped tomatoes
1/3 cup chopped cilantro, stems removed
1 green bell pepper, chopped
4 Tbs lime juice
1/8 tsp fresh cracked pepper
1/8 tsp salt

Cook lima beans in boiling water until tender. Remove from stove, drain, and rinse with cold water to stop the cooking process
Place limas in a bowl in the refrigerator for 15-20 minutes to cool
Combine lima beans with the other ingredients. Stir well
Serve chilled with tortilla chips

Serves 4.  154 calories/serving

Thursday, August 1, 2019

Tomato, Feta, and Basil Salad

1 pint of cherry tomatoes, diced
1 small cucumber, chopped (peeling optional)
3 green onions or 1/4 red onion, chopped
1/4 cup fresh basil leaves, cut into thin strips
3 Tbs olive oil
2 Tbs balsamic vinegar
3 Tbs crumbled Feta cheese
Salt & ground pepper, to taste

In a large bowl, toss together all the ingredients. Season with salt and pepper to taste.

Thursday, July 25, 2019

Corn Pudding

3 cups corn
3 Tbs flour
2 Tbs sugar
1/2 tsp salt
4 eggs
1/4 tsp nutmeg
3 cups skim milk
3 Tbs butter
Cooking spray

Preheat oven to 400 degrees
Mix all ingredients together, except the butter
Using cooking spray, grease a medium sized casserole dish. Pour corn mixture in.
Dot top of casserole with pats of butter
Bake covered for 1 hour

Serves 9. 155 Calories/serving

Recipe from the Delaware Department of Agriculture

Thursday, June 27, 2019

Squash Fritters

2 medium yellow/green squash, shredded
1 egg, beaten
1 cup flour
1 tsp salt
2 tsp baking powder
2 tsp sugar
Vegetable oil

Ina large bowl, combine shredded squash, egg, flour, salt, baking powder, and sugar. Mix well.
Heat a small amount of oil, over medium heat, in a skillet so that the bottom of the pan is covered.
Drop batter by tablespoons into the hot oil. Brown on each side. Drain on paper towels once removed from oil.

Can be served with butter, honey, or jam.

Serves 6.

Recipe from the Delaware Department of Agriculture

Thursday, June 20, 2019

Blueberry Kale Salad

4 cups curly kale, deribbed
1/2 cup olive oil
1 cup blueberries
1 Tbs parmesan cheese
4 garlic cloves, minced
1/2 lemon, juice and zest

Wash blueberries and kale. Pat kale dry and tear into bite-sized pieces.
In a large bowl,mix olive oil and kale to coat evenly.
Add blueberries, Parmesan cheese, and garlic. Toss to mix thoroughly.
Squeeze lemon over top. Sprinkle grated lemon zest over top.

Recipe is from the Delaware Department of Agriculture

Wednesday, May 1, 2019



In season mid-April through mid-June, give or take the weather.

To store:

In the Fridge: The best way is to trim a tiny bit off the ends and stand the asparagus up in a jar of water so that the bottom 2 inches of the asparagus is in the water. Keeps up to two weeks, although best if used within 2 days. Second best is to put in a bag in the fridge drawer. Use within a week.

To Prepare:

Rinse dirt off the asparagus by place under running water, or submerging in a bowl of water for a couple minutes and swishing around.
The ends of asparagus tend to be woody, so you want to trim off the bottom 1-2 inches of each asparagus spear before eating (the really young skinny spears may not need trimming). Save those ends (you can just pop them in a bag in the freezer) and make soup or pesto later.
Meal ideas for your asparagus:
o    As a side
o    In egg dishes like omelets, frittatas, and quiches
o    In soups, risottos, fried rice, and skillet meals
o    In pesto, pasta, and pickles

To Freeze: Freezing is a great way to preserve your bounty to use for later.
-        Wash and trim off the ends of the asparagus (save the ends; you can make pesto and soup with them)
-        Bring a pot of water to a boil and place the asparagus spears in it for 2-3 minutes.  This is called blanching.
-        Remove asparagus from boiling water and place in cold water to stop the cooking process.
-        Drain, pat dry, and lie flat on a parchment-line baking sheet.
-        Place the baking sheet in your freezer for 8-24 hours.
-        Remove tray and put the now frozen asparagus into labeled freezer bags.
-        Put the bags back in your freezer and enjoy within the next year.

To Steam:
-        Wash and trim of woody stems.
-        Fill a pot with water and bring to a boil.
-        Place steamer basket in pot and add asparagus.
-        Cover and steam until tender, 5-10 minutes.
-        Remove and enjoy!
-        Store in an airtight container in the refrigerator and use within 4 days

To Boil:
-        Rinse and trim off woody stems.
-        Place asparagus in a pot, cover with water, and bring to a boil.
-        Cook until tender, testing frequently. About 5-10 minutes.
-        Overcooked asparagus is gross. Don’t overcook it.
-        Drain asparagus and plunge into ice water to stop the cooking.
-        Drain again and enjoy!
-        Store in an airtight container in the refrigerator and use within 4 days

To Roast: My All-Time Favorite!
-        Wash and trim off woody ends.
-        Toss asparagus spears with oil and any desired seasonings (I like mine plain, but: salt, pepper, garlic, parmesan, lemon juice, etc are all good choices)
-        Spray a foil-lined baking sheet with oil.
-        Lay asparagus spears on baking sheet and bake at 400-425 degrees for 8-10 minutes, longer if you want crispy and browned edges.
-        Remove from oven and go hide somewhere with the asparagus so you don’t have to share.
-        Store in the refrigerator and use within 4 days

To Microwave:
-        Wash and trim off woody ends. Save those ends to make pesto or soup later!
-        Place asparagus in a microwave safe bowl with 2 tablespoons of water.
-        Cover and microwave on high for 2-3 minutes. Stir and test.
-        Microwave another 2-3 minutes, until spears are tender but firm. Remember, overcooked asparagus is gross.
-        Drain and cool.
-        Store in an airtight container in the refrigerator and use within 4 days

To Grill:
-        Wash and trim off woody ends
-        Toss with some oil and marinate in desired seasonings (sesame seeds, Parmesan, sriracha, bacon-wrapped, garlic, lemon, balsamic vinegar, etc).
-        Lightly oil grill and heat to medium-high heat
-        Place the asparagus crosswise on the grill to keep the stalks from falling through.
-        Turn as needed
-        Keep a sharp eye! The asparagus will be done in 3-5 minutes.
-        Transfer to a plate and enjoy!
-        Store in an airtight container in the refrigerator and use within 4 days
Eat Raw: Asparagus is great chopped or peeled in salads or as garnishes

Now that you’ve got a plan for most of the asparagus, what to do with the woody ends?

Make Pesto!
¼ cup olive oil
Asparagus ends from one bunch
1 cup fresh basil leaves
½ cup pine nuts or walnuts (toasted in a dry skillet if desired)
1 garlic clove, minced
½ cup pecorino Romano or Parmesan cheese, finely grated
Juice of ½ lemon, or to taste

Steam asparagus ends until fork-tender. Cool slightly.  
Finely chop the asparagus ends (important! If you leave them in big chunks, the food processer will shred the asparagus and you’ll have stringy pesto).
Add the chopped asparagus ends, basil, pine nuts, and garlic to a mini food processor and pulse, scraping as needed. Add cheese and lemon juice and pulse a few more times. Add the oil in batches until the pesto is your desired consistency.  
Best if used immediately. Place cling wrap on surface to reduce browning if going to keep in the fridge for a couple days or in the freezer for a couple months.

Adapted from “Cooking With Scraps” by Lindsay-Jean Hard

Make Soup!
2 tablespoons unsalted butter or olive oil
1 large onion, peeled & diced
4 large cloves garlic, chopped
2 bunches of asparagus, ends only, diced
OR 1 bunch of asparagus, with ends; chop spears into 1-inch pieces, dice ends
¼ cup dry sherry (use chicken broth if avoiding alcohol)
2 cups chicken or vegetable broth
1 cup frozen peas, thawed
2 handfuls fresh mint leaves
Salt, to taste
fresh-ground black pepper, to taste
Red Chili flakes (optional)
Steamed asparagus tips (for garnish, optional)

Heat butter/oil in heavy 4-quart pot over medium heat. Add onions, garlic, and a pinch of salt; cover and cook until tender, 5-10 minutes (keep heat low enough to prevent garlic from browning). 
Add asparagus ends and cook 2-3 minutes. Add sherry and boil for a few seconds. Add broth; simmer over low heat until asparagus is fork tender, 20-40 minutes. Remove from heat, add peas and mint. Cool slightly.
Using an immersion blender, puree until creamy, or puree in blender in small batches. (Optional: to create a thinner soup place a fine mesh sieve over a large bowl and strain any remaining large fibers through the sieve. Help the liquid through by mushing down with a rubber spatula or wooden spoon). Add salt, pepper, and more sherry to taste.
Serve in bowls, swirl with olive oil, and sprinkle on chili flakes, if desired.

Adapted from “Cooking Scrappy” by Joel Gamoran

Monday, April 22, 2019

Roasted Asparagus

1/2 lb fresh asparagus
2 cloves garlic, pressed 
2 Tbs oil
1/4 tsp salt
1/2 tsp fresh black pepper
1/4 cup grated Parmesan cheese 

Preheat oven to 400 degrees F
Trim off woody ends of asparagus spears (bottom inch or so of spear)
In a large bowl, combine oil, garlic, salt, and pepper. Add asparagus and toss to coat. 
Cover a large cookie sheet with aluminum foil. Spread asparagus on sheet. 
Bake 7-10 minutes. Turn spears and sprinkle with cheese. Bake another 7-10 minutes, or until spears are brown and tender. 

Serves 2

Recipe adapted from the Delaware Department of Agriculture 

Thursday, March 28, 2019

Apple Scrap Vinegar

This is perfect for those of you who got a Fruit share this week. Eat those peaches and save the jar. Eat the apples and save the cores and skins. And make yourself a batch of apple scrap vinegar. 

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?