gourmetgirlvt.com
gourmet girl vt: Cook radishes?
http://www.gourmetgirlvt.com/2009/06/radishes.html
For my fellow Full Moon Farm CSA members. Wednesday, June 17, 2009. Week 2: radishes, spinach, head of lettuce, baby lettuce. The first time I cooked radishes, I cut off the greens and threw them away. Big waste! The second time, I realized that the radish green could be eaten and were quite tasty, so I added them to the radish dish at the very end to wilt them and mix them in with the other ingredients and they were super delish. 1 bunch of radishes. 3/4 cup chicken stock. 1 tablespoon olive oil.
gourmetgirlvt.com
gourmet girl vt: my favorite beet recipe
http://www.gourmetgirlvt.com/2009/07/my-favorite-beet-recipe.html
For my fellow Full Moon Farm CSA members. Wednesday, July 15, 2009. My favorite beet recipe. Recipe courtesy of Gourmet Magazine. 3 1/2 pounds beets (4 pounds with greens attached, reserving greens for another use), scrubbed and trimmed, leaving about 1-inch of stems attached. 3 tablespoons balsamic vinegar. 2 tablespoons pure maple syrup. 1 tablespoon olive oil. 1 1/2 teaspoons minced fresh thyme leaves. Subscribe to: Post Comments (Atom). Full Moon Farm - Hinesburg, VT. I love our Full Moon Farm.
gourmetgirlvt.com
gourmet girl vt: sesame ginger soba noodles with cool cucumbers and snap peas
http://www.gourmetgirlvt.com/2009/07/sesame-ginger-soba-noodles-with-cool.html
For my fellow Full Moon Farm CSA members. Wednesday, July 15, 2009. Sesame ginger soba noodles with cool cucumbers and snap peas. Week 6: broccoli, napa cabbage (aka chinese cabbage), zucchini, pickling cucumbers, scallions, bunching onions, spinach, snap peas, Italian parsley (aka flat leaf parsley). Peanut sauce attempt turned sesame. Sometimes you have to start over. Sesame ginger soba noodles with cool cucumbers and snap peas. 3 cloves garlic, minced. 2 tablespoons ginger, peeled and grated. Follow d...
gourmetgirlvt.com
gourmet girl vt: creative applications for big leafy greens
http://www.gourmetgirlvt.com/2009/07/creative-applications-for-big-leafy.html
For my fellow Full Moon Farm CSA members. Wednesday, July 1, 2009. Creative applications for big leafy greens. Week 4: baby lettuce mix, head of lettuce, spinach, radishes, chard, kale, green onions, broccoli,. Zucchini, summer squash, garlic scapes. Swiss chard and kale pasta. Chiffonade is my favorite cutting technique for these big leaves. They are so much easier to cut when you stack 'em, fold 'em and roll 'em. I removed the main rib from the kale, since it is quite tough, but I u...I added sliced ...
gourmetgirlvt.com
gourmet girl vt: "throw in anything" dishes
http://www.gourmetgirlvt.com/2009/07/good-throw-in-anything-dishes.html
For my fellow Full Moon Farm CSA members. Saturday, July 11, 2009. Throw in anything" dishes. Week 5: spinach, head of lettuce, baby lettuce, kale, snap peas, bunching onions, fresh garlic, zucchini, summer squash, pickling cucumbers, broccoli, cilantro. There are a few dishes that are good for throwing lots of different veggies into – whatever you happen to have on hand. My favorites are fried rice, risotto, stir fry, lasagne and quiche. 4 slices of bacon. 1 teaspoon olive oil. 1 cup onion, chopped.
gourmetgirlvt.com
gourmet girl vt: Strawberries make everything better
http://www.gourmetgirlvt.com/2009/06/strawberries-make-everything-better.html
For my fellow Full Moon Farm CSA members. Thursday, June 25, 2009. Strawberries make everything better. June 26, 2009 at 5:59 PM. Whats really odd is throwing some Ranch dressing in there. You wouldnt think that it would taste good at all, but the savory and sweet just makes your mouth go, Mmm Mmm Good! June 27, 2009 at 10:19 PM. Strawberries are so versatile. Love them in salads too. Add a little goat cheese and its absolutely delectable. - VFG. Subscribe to: Post Comments (Atom). Corn and potato soup.
gourmetgirlvt.com
gourmet girl vt: kohlrabi???
http://www.gourmetgirlvt.com/2009/07/kohlrabi.html
For my fellow Full Moon Farm CSA members. Tuesday, July 21, 2009. Week 7: broccoli, napa cabbage (aka chinese cabbage), green cabbage, zucchini, pickling cucumbers, bunching onions, spinach, snap peas, green beans, carrots, kohlrabi, basil. Here is what I learned. Kohlrabi is descended from the same family as cabbage, broccoli, cauliflower, kale, collard greens, and brussels sprouts. The taste and texture of kohlrabi is said to be similar to that of broccoli stems, and I absolutely agree. I tackled the k...
gourmetgirlvt.com
gourmet girl vt: Fresh Veggie Stir Fry with Soba Noodles
http://www.gourmetgirlvt.com/2010/07/fresh-veggie-stir-fry-with-soba-noodles.html
For my fellow Full Moon Farm CSA members. Tuesday, July 27, 2010. Fresh Veggie Stir Fry with Soba Noodles. Week 8 (7/27 pick up): potatoes, broccoli, zucchini, yellow squash, cucumber, green onions, watermelon radishes, corn, cherry tomatoes, basil. Fresh Veggie Stir Fry with Soba Noodles. 2 cloves of garlic, minced. 3 slices of ginger. 4 green onions, sliced. 1 zucchini, quartered lengthwise and sliced. 1 head of broccoli, cut into bite sized florets. 1 cup green beans, cut into 1 inch pieces. Maple roa...
gourmetgirlvt.com
gourmet girl vt: Garlic Scape Pesto
http://www.gourmetgirlvt.com/2010/07/garlic-scape-pesto_06.html
For my fellow Full Moon Farm CSA members. Tuesday, July 6, 2010. Week 5 (7/6 pick up): swiss chard, radishes, snap peas, baby lettuce mix, head of lettuce, broccoli, zucchini, yellow squash, pickling cucumber, garlic scapes, green onions. What's for dinner tonight? Garlic Scape Pesto Pasta with Broccoli and Yellow Squash. Now what to do with the pesto? Garlic scapes - 6.75 oz. 1 bunch of basil (add more if you like, that's all I had). Pine nuts, if desired. 1/4 teaspoon of sea salt. 1/2 pound dried pasta.
gourmetgirlvt.com
gourmet girl vt: Crunchy Cukes (aka Pickling Cucumbers)
http://www.gourmetgirlvt.com/2009/07/crunchy-cukes-aka-pickling-cucumbers.html
For my fellow Full Moon Farm CSA members. Monday, July 13, 2009. Crunchy Cukes (aka Pickling Cucumbers). My grandmother used to make this when we were invited to her house for dinner. It was always one of my favorite dishes. It is a cool and refreshing side that goes well with any Asian-style cuisine. Since it is served cold, it can be made a few hour in advance and refrigerated until ready to serve. 2 tablespoons kikkoman soy (I always use the low sodium version in the green bottle, but either will work).
