Two weeks ago I talked about how to cook Padrón peppers - and how I never prepare or use them any other way. Well... since we've been getting them rather regularly, I must admit I branched out a little. Not much. It was still really hot last week, and so not having A/C, firing up [...]
Cooking Padrón peppers - I have got this dialed in now, and they are so so so delicious prepared this simple way that I never prepare or use them any other way. There are never left-overs. The best pan for preparing them is a dry cast-iron skillet or comal. I know that from the outset [...]
Live Earth Farm and Companion Bakeshop invite you to join us in Santa Cruz for an evening of friendship and generosity, and to enjoy the bounties of oven-fresh bread and farm-fresh produce! We've had a mutually beneficial relationship with Companion for years, offering their fabulous bread to members through our CSA, so we are extremely [...]
Few words, mostly pictures - mark your calendar for Saturday August 25th - the long awaited Tomato U-Pick! Will provide more detail in the next newsletter (two weeks from now/the week of the u-pick), but wanted to give everyone a heads-up. If it is anything like last year, Tom will probably have more than one [...]
A member who prefers to remain anonymous sent me these great suggestions. He, his wife and two children manage to consume TWO shares a week, so I know they know what to do with greens! We eat mizuna in many ways, but here are just a few: As a salad. Toss mizuna with whatever other [...]
Although I've seen recipes where it is cooked, hands down I prefer it raw, as a salad green or bedding for cooked meat or fish, pasta or grains. In salads, it pairs nicely with fruit, cheese and nuts. For example, consider making a salad with arugula (washed and spun dry), sliced strawberries, a few thinly [...]
Member Barbie Aknin has her own way of working with kale. She says she chops the greens first, then soaks them in a tub of water to remove any dirt. After that, scoop them out (leaving any dirt at the bottom) and drop them into boiling salted water until just wilted, 1 to 2 minutes. [...]
Member Lisa Bautista sent in this comment, "I was looking for something new and exciting to do with kale last fall and thumbed through old copies of Fine Cooking magazines. The author had several recipes but here is what she does to have kale on the ready AND reduce cooking time. I especially like the [...]
Mizuna, a member of the mustard family, has a delicate, feather-like (or sometimes described as sawtooth) multi-pronged pale to medium-green leaf on a whitish stem. You’ve probably seen baby mizuna in mesclun or salad mixes in stores or at restaurants. Mizuna in the field. Arugula, also a member of the mustard family, has [...]
Make no doubt about it: if you stick a plastic bag full of wet greens into your refrigerator, they won't keep long. Very quickly, they'll start rotting. Especially if they're as delicate and tender as the baby lettuces. Yet this is what many folks do when they get their veggies home from their pickup sites. [...]
