Zucchini is being grown right now at local farms like Geraldson Community Farm and Honeyside Farms, so you should be able to find it at the farmer’s market, but it’s also available year-round from growing zones outside of Florida. This squash is great because it can be used in a variety of dishes like bread,…
geraldson community farm
Roasted Carrots with Orange-Cumin Butter
Spring is a great time to pick up fresh carrots, ideally the little ones with their greens still attached, which is usually a sign of freshness. Since I had no luck growing carrots in my own garden this year (they simply gave up), I got my hands on these beauties, lovingly grown at Geraldson Community…
Braised Turnips with Fresh Sage
You might recall my recent post about challenges relating to using up the turnips I’ve been getting in my weekly farm share. . . Sure, turnips are great Winter vegetables, and they’re so good for you, but I must admit that I’m about ready for Spring veggies! The Turnip Hash Browns I made were yummy, and…
Radish Crostini
When it comes to comfort food the ones I reach for are those that perform well in small bowls and are eaten with a spoon – you know, things like home made soup, creamy polenta, ice cream, oatmeal, buttered noodles, mac & cheese, chili, etc. Holding a little bowl of something creamy, soft or warm…
Garden Fresh Ratatouille
According to Merriam-Webster, ratatouille is “a seasoned stew made of eggplant, tomatoes, green peppers, squash, and sometimes meat.” It’s French, believed to have originated in Provence, where peasants made it regularly. The word itself is actually a combination of ratouiller (to disturb, shake) and tatouiller (to stir) and my former French teacher at Cardinal Spellman High…
Colorful Tomato Tartines
When you see the word ‘tartine’ (pronounced tar-teen) on a menu do you assume it’s something fancy because it’s French? Well, today we’re going to put that assumption to bed, because a tartine is basically an open-faced sandwich on a toasted piece of bread with something tasty on it. That’s it. But talk about possibilities!…
Zesty Kohlrabi Slaw
Kohlrabi (pronounced ‘kole-rah-bee’) is definitely an unusual-looking vegetable. It’s one that, when you see it at the farmer’s market or supermarket, you just sort of stroll by because it looks a little too ‘complicated’ to consider trying in your kitchen. I rest my case: And that’s just how I’ve always reacted to it whenever I’ve…
Turnip Hash Browns
To be honest, when it comes to turnip, it took me a long time to become a ‘fan’. When I was a kid, one of my mother’s must-haves on the holiday table was mashed turnips and carrots. She said it was her favorite part of the meal and insisted they be the white-topped variety, known…
Mizuna, New Potatoes and Lemon Vinaigrette
If you’ve ever bought a bag of mixed baby greens, you’ve likely had some young Mizuna in there and didn’t even know it. Or, you may have walked right by a bunch of Mizuna at the farmer’s market and never considered what to do with it. Well, today’s your lucky day, because you’ll now know…
Komatsuna with Creamy Polenta
If you consider bitter things, you might think of foods that are possibly poisonous, or remedies that make you feel better because they force you to expel items you shouldn’t have ingested in the first place. Bitter flavors are definitely welcome in a cocktail like a Manhattan, an Old Fashioned or a Rob Roy, but…
Summer Squash Gratin
If you ever had a garden up north, you know that late summer is when all your summer (tender skinned) squash comes into its own and you have so much that you don’t know what to do with it! When I was a kid, my mom made delicious squash bread, fritters, hash, cakes and quiches,…
Roasted Okra
If you’ve been following me for a while, you know that I am definitely not from the South. . . Still, I’m fascinated by Southern cooking traditions that include delicious dishes like collard greens, BBQ, corn bread, brisket, creamed corn and fried chicken. With one exception: Okra. Okra is something I haven’t been able to convince…