tag:blogger.com,1999:blog-62499689753843418092011-09-30T07:57:29.583-07:00Ever wonder what to do with all those yummy but strange looking stuff you get from your CSA? So did we! Join us on our pesticide-free culinary discovery.Melissahttp://www.blogger.com/profile/11132452248795799990noreply@blogger.comBlogger451100tag:blogger.com,1999:blog-6249968975384341809.post-22376686254043186642011-04-10T20:00:00.000-07:002011-04-10T20:06:20.684-07:00

I did it! I ate out and I ate vegan. I have to say I wasn't the least bit tempted, even when my fellow diners told me they wouldn't tell on me. I passed up yummy chicken wings and stuck to my salad rolls and rice noodles in spicy, sweet sauce.I've passed up several opportunities to partake of truly delicious looking food this past week, but for some reason turning them down has been easy. Perhaps

Melissahttp://www.blogger.com/profile/11132452248795799990noreply@blogger.com0tag:blogger.com,1999:blog-6249968975384341809.post-6213148350168705262011-04-05T20:13:00.000-07:002011-04-05T21:37:12.577-07:00

I made it thru day one (almost day 2) and I'm surprised how easy it was. It helped that I did a lot of research and planned out a menu and snacks. I even passed up a free Baja Fresh lunch. I guess part of the ease is our diet tends to be plant based--Mike doesn't eat red meat and isn't a fan of cheese. For breakfast I had my usual muesli with cut up banana, but instead of regular mix I

Melissahttp://www.blogger.com/profile/11132452248795799990noreply@blogger.com2tag:blogger.com,1999:blog-6249968975384341809.post-13848273162222734502011-04-01T12:04:00.000-07:002011-04-01T12:04:36.981-07:00

Over plates of roasted chicken and grilled steak topped with whipped pork fat, I announced to my dinner guest that I was going to go vegan for a week starting on Monday. Her response was not what I expected, "That's so cool! Were you inspired by Oprah?"Ummm....no. So why am I doing it? I just finished reading "On a Dollar a Day" which chronicles a couple's experiment to better understand food

Melissahttp://www.blogger.com/profile/11132452248795799990noreply@blogger.com0tag:blogger.com,1999:blog-6249968975384341809.post-24314743388657713862011-01-01T11:03:00.000-08:002011-01-01T11:14:18.923-08:00

For our New Year's Day dinner, I am making stuffed veal breast. I couldn't turn down the butcher's offer to keep the bones, so I hurried home to make stock. While I've made basic chicken stock from a leftover roasted chicken, I had some time so I brought out my "Mastering the Art of French Cooking" cookbook. Who else could tell me more than I ever wanted to know about making stock than Julia

Heather Packerhttp://www.blogger.com/profile/03985510905494378975noreply@blogger.com0tag:blogger.com,1999:blog-6249968975384341809.post-14466065461906956662010-11-14T17:58:00.000-08:002010-11-14T17:58:05.723-08:00

Me neither. I also didn’t know that carrots come in lots of colors including white, yellow, red and purple. I happened along this blog, which cited the Carrot Museum Website in the UK. I was surprised to learn that some think the reason carrots are predominately orange today is thanks to the Dutch, as an attempt to honor William of Orange who led the struggle for Dutch independence. In reality,

Heather Packerhttp://www.blogger.com/profile/03985510905494378975noreply@blogger.com2tag:blogger.com,1999:blog-6249968975384341809.post-83325484618129644542010-09-23T13:47:00.000-07:002010-09-23T13:47:08.957-07:00

Last weekend Kenneth and I joined our friends, Ben, an experienced Italian chef, and Carly, his trusted sous chef, and lovely host, on a whirlwind journey of making our own sausages! It started with 20 pounds of pork shoulder from our local Cash and Carry, that Ben chopped into 1-inch cubes, and froze for 30 minutes. Then, we fed it through the meat grinder (see the one we used here) into a

Heather Packerhttp://www.blogger.com/profile/03985510905494378975noreply@blogger.com0tag:blogger.com,1999:blog-6249968975384341809.post-71261625225759792522010-08-16T17:34:00.000-07:002010-08-16T18:06:29.476-07:00

Salad Burnett has been a new one in our CSA this summer; it's a fern-like herb that has a slight flavor of cucumber. It is apparently a member of the rose family, and can stay green all winter long (I notice it also lasts a lot longer in my fridge than other cut herbs). Here's a particularly useful column on it. I've used it a variety of ways: chopped it up and added it to my squash as I grilled

Heather Packerhttp://www.blogger.com/profile/03985510905494378975noreply@blogger.com1tag:blogger.com,1999:blog-6249968975384341809.post-61441371014736912492010-07-23T13:45:00.000-07:002010-07-23T14:12:49.456-07:00

Remember my post on the Slate article "The Locavore's Dilemma?" I promised I would follow up with a report on my grated Kohlrabi seasoned with soy sauce and sesame oil, and I am here say that it was a success! I paired it with a seared Ahi Tuna salad of mixed greens with wasabi vinaigrette (courtesy of Rachel Ray) with a few alterations of my own. Here is the recipe:Grated veggiesFinely grate 1

Heather Packerhttp://www.blogger.com/profile/03985510905494378975noreply@blogger.com0tag:blogger.com,1999:blog-6249968975384341809.post-69548797449943554672010-07-13T12:28:00.000-07:002010-08-16T17:36:06.745-07:00

A girlfriend of mine who started her first CSA subscription this year recently emailed me for help with what to do with her beets. I thought I would share my response here, as I suspect many people can find the purple veggie a conundrum. The most basic way to prepare them is to season with olive oil, salt and pepper and bake them for a long time till they can be easily pierced with a fork (

Heather Packerhttp://www.blogger.com/profile/03985510905494378975noreply@blogger.com1tag:blogger.com,1999:blog-6249968975384341809.post-39231012392302232982010-06-24T09:59:00.000-07:002010-06-24T10:20:28.293-07:00

Awesome post by EcoSalon . I'm guilty of a few of these, but I am learning.My favorite one is to ask more questions. I've learned a lot by asking about favorite recipes, how different varieties compare and even trying to get to know the people we see week after week.I would add a few mistakes:Forgetting to buy plants. At the Hollywood Farmers' Market you can buy starters of unsual, local

Melissahttp://www.blogger.com/profile/11132452248795799990noreply@blogger.com0tag:blogger.com,1999:blog-6249968975384341809.post-59547618031308175322010-06-22T10:43:00.000-07:002010-06-22T10:47:42.541-07:00

My friend Jerry sent me this link to an article on Slate titled “The Locavore's Dilemma” and I wanted to share it with you all. The reporter, having hit a wall on “problem vegetables” in her CSA, seeks inspiration from a few chefs. She writes, “Cabbage, kohlrabi, collards, bok choy—everyone, it seems, has their problem vegetables. And, like me, many feel guilty about it.” This is exactly the

Heather Packerhttp://www.blogger.com/profile/03985510905494378975noreply@blogger.com0tag:blogger.com,1999:blog-6249968975384341809.post-32547098247448179532010-06-14T14:41:00.000-07:002010-06-14T14:47:29.642-07:00

Next time you go out to eat, or swing by your farmer’s market, keep an eye out for the latest trend in produce; the Microgreen! It’s the newest addition to my CSA this year, and so definitely required a little research. There isn’t much out there, not even a relevant Wikipedia page! But, here’s what I found out: Microgreens are the young seedlings (sometimes with flowers) of soon to be greens

Heather Packerhttp://www.blogger.com/profile/03985510905494378975noreply@blogger.com0tag:blogger.com,1999:blog-6249968975384341809.post-3945851874956679262010-05-16T17:44:00.000-07:002010-05-16T19:42:59.177-07:00

My local Farmer's Market has been open since the beginning of May and I have to say it makes menu planning a heck of a lot easier. During the winter I relied on websites, magazines and old favorites to get me thru the week, but it is just not as fun.Perusing the stalls yesterday I came across one of my favorite spring treats: new fingerling potatoes. These babies were unearthed that morning and

Melissahttp://www.blogger.com/profile/11132452248795799990noreply@blogger.com0tag:blogger.com,1999:blog-6249968975384341809.post-172722644397443412010-04-23T08:37:00.000-07:002010-04-26T10:50:33.181-07:00

Little darling, it's been a long cold lonely winterLittle darling, it feels like years since it's been hereHere comes the sun, here comes the sunand I say it's all rightWe are one week away from the opening of the Portland Farmer's Market! I am beside myself with excitement. Over the winter we've tried to focus on buying local and organic as much as possible but at times couldn't resist the urge

Melissahttp://www.blogger.com/profile/11132452248795799990noreply@blogger.com0tag:blogger.com,1999:blog-6249968975384341809.post-74031288099181996742010-01-15T13:32:00.000-08:002010-01-15T14:25:45.841-08:00

If you haven't heard of celeriac, or celery root, than you are not alone! I can tell you that it is worth knowing about, because it is a valuable complement to your winter root vegetables.Celeriac is actually not the root of the celery you buy at the market, but a variety grown for its bulb. It has a celery flavor and looks like a large, round, more gnarled potato. It can be used many ways,

Heather Packerhttp://www.blogger.com/profile/03985510905494378975noreply@blogger.com0tag:blogger.com,1999:blog-6249968975384341809.post-55746016437581652122010-01-02T14:07:00.000-08:002010-01-02T15:12:06.157-08:00

When I first told my BF that I was going to make potpourri for Christmas gifts this year, he looked at me like I had truly gone mad. I promised him that I wasn't going to start putting doilies on our furniture and reusing ice cubes, and that he would even like my potpourri because it wasn't just for grandmas. I had a general idea in my head of a wintery, spicy mix of natural items that would

Heather Packerhttp://www.blogger.com/profile/03985510905494378975noreply@blogger.com1tag:blogger.com,1999:blog-6249968975384341809.post-7419413007865368482009-12-14T22:28:00.000-08:002009-12-14T22:47:50.332-08:00

As you probably noticed, we are well into the winter season where fresh, local produce is harder to come by. Many of the Farmers Markets are closed for the season, and certainly most CSAs have ended. But that doesn’t mean it’s not a wonderful time of year to cook, and so I will try my best to keep sharing my experiences here, maybe in just more creative ways. :)Squash is in season in the fall and

Heather Packerhttp://www.blogger.com/profile/03985510905494378975noreply@blogger.com1tag:blogger.com,1999:blog-6249968975384341809.post-80248678918594352752009-10-11T15:01:00.000-07:002009-10-11T15:20:02.086-07:00

I held out as long as I could, but the last few days of cold weather has taken its toll on our basil. Fall is officially here and I need to face the music!Typically I just make pesto in the food processor and freeze it. Super easy. However after getting the basil cleaned and dried I realized I didn't have enough pine nuts. I decided to forge ahead anyway using salt, garlic olive oil and of course

Melissahttp://www.blogger.com/profile/11132452248795799990noreply@blogger.com1tag:blogger.com,1999:blog-6249968975384341809.post-44492350223687239642009-10-06T09:57:00.000-07:002009-10-06T10:24:10.988-07:00

I am in serious denial that summer is over! This year I planted my first real garden and have really enjoyed having so much yumminess in my backyard. My favorite thing so far has definitely has been fresh tomatoes. Cannot be beat! I planted 5 varietals: chocolate cherry, sungold, beefsteak, plum, and one other I can't remember. Delicious so many ways.Some day I would like to learn how can, but

Melissahttp://www.blogger.com/profile/11132452248795799990noreply@blogger.com0tag:blogger.com,1999:blog-6249968975384341809.post-48239250210485303052009-10-05T20:12:00.000-07:002009-10-05T20:39:57.926-07:00

This month's Cooking Light has some great recipes, and the one I picked tonight was a real winner: eggplant and goat cheese sandwiches. It is a great opportunity to use those lingering veggies from your gardens or CSA, as well as some of that pesto you've got stocked up in the freezer. :) The recipe is not yet online, so I will share it here:Serves 2:One medium eggplant, cut into 6 slices (about

Heather Packerhttp://www.blogger.com/profile/03985510905494378975noreply@blogger.com1tag:blogger.com,1999:blog-6249968975384341809.post-13794808182252683802009-09-28T11:44:00.000-07:002009-09-28T11:48:13.747-07:00

I'm a sucker for casseroles, especially those that use a variety of fresh and seasonal veggies. Check out these 10 fall casseroles on MSN's delish for some great new ideas. I’m especially interested in the Pumpkin and Cauliflower casserole, and with pumpkins taking over the grocery stores in preparation for Halloween, what a great way to take advantage of the affordable gourd.

Erin Arnoldhttp://www.blogger.com/profile/14062998092190926930noreply@blogger.com0tag:blogger.com,1999:blog-6249968975384341809.post-49287788145541625512009-09-21T14:19:00.000-07:002009-09-21T14:20:53.777-07:00

Like Heather, this was my first experience with a CSA and while we’ve definitely had some struggles (lots of kale/chard, too many turnips and those funny looking white carrots), we’ve loved the experience overall and enjoyed experimenting with new (to us) produce. While I’d heard of and enjoyed bok choy at restaurants, I’d never purchased or cooked it and beets were something that came out of a

Erin Arnoldhttp://www.blogger.com/profile/14062998092190926930noreply@blogger.com0tag:blogger.com,1999:blog-6249968975384341809.post-22963977271448486712009-09-14T16:17:00.000-07:002009-09-14T16:26:46.006-07:00

Recently we received very disappointing news that Dog Mountain Farm will not be continuing their CSA Subscriptions next year.* As such, we are on the search for a new local produce provider and I thought I would share my process with you all. If you are just starting out, LocalHarvest is a valuable resource. I would also encourage you to spend some time at your local Farmers Market, talking to

Heather Packerhttp://www.blogger.com/profile/03985510905494378975noreply@blogger.com2tag:blogger.com,1999:blog-6249968975384341809.post-14314830858713193832009-09-08T17:00:00.000-07:002009-09-08T17:06:31.462-07:00

Saw a great recipe on Dogland Adventures using such farmers market and CSA staples as carrots, zucchini, broccoli and cauliflower to make a great meal for your furry friend. Why not share your fresh goodies with Fido and prepare a healthy, all nautural meal to make that pooch feel like a prince or princess for the night?

Erin Arnoldhttp://www.blogger.com/profile/14062998092190926930noreply@blogger.com0tag:blogger.com,1999:blog-6249968975384341809.post-21900843758147732702009-09-08T11:11:00.000-07:002009-09-08T11:16:22.941-07:00

I’ve been remiss about posting here, partly due to end of summer doldrums and partly due to my feeling of intimidation towards my other KD partners – seemingly culinary geniuses! So in honor of the end of summer – and to highlight some of my creative non-cooking skills – this entry is all about the greatness of fresh produce…in the raw.I love fresh salsa and have been delighted by all the

Erin Arnoldhttp://www.blogger.com/profile/14062998092190926930noreply@blogger.com0tag:blogger.com,1999:blog-6249968975384341809.post-35667399456845945632009-09-07T13:12:00.001-07:002009-09-07T13:20:08.377-07:00

My friend Amy who's an amazing baker made a pie for girl's night last week. She didn't tell us what the filling was, but we all assumed it was apple. Surprise! It was made with zucchini. Yep, that's right you read zucchini! And it was GOOD. Truth be told it wasn't as good as an apple pie--tasted a bit too healthy--but that's nothing a bit more butter couldn't take care of.So for those of you

Melissahttp://www.blogger.com/profile/11132452248795799990noreply@blogger.com0tag:blogger.com,1999:blog-6249968975384341809.post-32900491134364101952009-09-06T09:40:00.000-07:002009-09-06T10:31:30.345-07:00

If your garden or fridge is overflowing with fresh vegetables, then these two recipes are for you! Straight from the Packer family cookbook, I grew up on these summer staples and think they are such an easy way to cook up a delicious meal for your family or guests. Mom's Marinated ColeslawServes: Many! And I am not kidding, this is an enormous recipe, but it is very easy to adjust. Just throw

Heather Packerhttp://www.blogger.com/profile/03985510905494378975noreply@blogger.com0tag:blogger.com,1999:blog-6249968975384341809.post-79404787077165311482009-08-30T17:38:00.000-07:002009-08-30T20:14:37.320-07:00

My BF and I absolutely love these Vietnamese sandwiches called Bánh mì (pickled veggies, cilantro, jalapeño peppers, pate, mayo and meat or tofu), so when I happened to find myself with an excess of pate, I decided to challenge myself to make them! They were delicious, and while not hard to make, it was quite an adventure along the way. So I will share my story (and recipe) here. :)

Heather Packerhttp://www.blogger.com/profile/03985510905494378975noreply@blogger.com1tag:blogger.com,1999:blog-6249968975384341809.post-76997704270386167102009-08-22T09:40:00.000-07:002009-08-22T12:41:01.525-07:00

I was at a bbq last night when a friend asked me what I was doing the rest of the weekend. I explained that our Saturday morning routine consists of waking up, taking Cass to the dog park and then off to the Farmers Market for our weekly bundle of organic goodness to which my friend commented, "Isn't the Farmers Market so much more expensive?" I paused for a second...while we are a bit cost

Melissahttp://www.blogger.com/profile/11132452248795799990noreply@blogger.com0tag:blogger.com,1999:blog-6249968975384341809.post-66521233337213086242009-08-21T12:02:00.000-07:002009-08-21T12:25:48.981-07:00

This post is about a month overdue. I've gotten wrapped up in the craziness and laziness of summer...I don't know if it's because the window of availability is so short, but there is something so alluring about fresh figs.I use dried figs a lot in winter stews with braised meats--I love the sweetness and depth it adds to chicken and duck--but I am not well versed at using fresh ones. I decided

Melissahttp://www.blogger.com/profile/11132452248795799990noreply@blogger.com0tag:blogger.com,1999:blog-6249968975384341809.post-31463853137973910422009-08-17T14:51:00.000-07:002009-08-17T14:59:02.253-07:00

I’m a big fan of cooking things that are quick, easy and tasty – especially when I can incorporate fresh, local ingredients. And as a southern gal, I love few things more than a tasty cobbler made with seasonal fruit. Blackberry cobbler – using wild berries picked from my backyard – combines my southern sweet tooth with my Pacific Northwest bounty.My friend Katrina shared this recipe with me and

Erin Arnoldhttp://www.blogger.com/profile/14062998092190926930noreply@blogger.com2tag:blogger.com,1999:blog-6249968975384341809.post-21478178940175713442009-08-14T14:36:00.000-07:002009-08-15T10:48:31.228-07:00

The BF and I are members of the Dog Mountain Farm CSA, and one of our favorite things to do in the summer is attend one of David and Cindy Krepky’s fabulous Farm Dinners. These multi-course meals are created by a local chef and offer up a tantalizing experience of fresh vegetables, herbs, poultry and seafood.The evening starts out with a glass of sparkling wine and an appetizer before heading out

Heather Packerhttp://www.blogger.com/profile/03985510905494378975noreply@blogger.com0tag:blogger.com,1999:blog-6249968975384341809.post-42364785075328202892009-08-05T12:06:00.000-07:002009-08-05T12:10:50.895-07:00

Wanted to point out another great post by Bitten for those of you looking for new salad combinations. Especially handy as we continue thru these dog days of summer. I highly recommend paying attention to the readers comments. Great ideas!

Melissahttp://www.blogger.com/profile/11132452248795799990noreply@blogger.com1tag:blogger.com,1999:blog-6249968975384341809.post-12168595520359235812009-08-04T13:51:00.000-07:002009-08-04T13:59:11.803-07:00

I absolutely love my CSA and eagerly await each new box, often calling my husband several times a day on Wednesdays to see if he’s picked up our goodies and to learn what’s in the week’s shipment. And when I arrive home on Wednesdays, I try to see how many veggies I can cram into meals that night and for the next few days. While that anticipation hasn’t waned, I’ve experienced a couple of

Erin Arnoldhttp://www.blogger.com/profile/14062998092190926930noreply@blogger.com1tag:blogger.com,1999:blog-6249968975384341809.post-26490212887044528892009-07-29T18:02:00.000-07:002009-07-31T13:47:08.773-07:00

Honestly there are few things I love more than eggs. I think my death row meal would be a souffle or one of those perfectly fried eggs you only seem to get in France. I love 'em! I grew up in a very small town in Southern Oregon and we had 6 acres of land on which we raised a small farm including chickens. Being raised on fresh eggs and dairy really ruined me for the stuff you get in the grocery

Melissahttp://www.blogger.com/profile/11132452248795799990noreply@blogger.com0tag:blogger.com,1999:blog-6249968975384341809.post-23169209011263338882009-07-29T14:32:00.000-07:002009-07-29T14:48:44.212-07:00

From our CSA, I think we have gotten more Kale and Chard than anything else this season. These lovely vitamin rich leafy vegetables are a great alternative to spinach. When it comes to preparing your Kale or Chard, the standard method is braising and serving as a side, which involves a quick sauté in some chicken or vegetable stock and adding your seasoning of choice. However, I like options (

Heather Packerhttp://www.blogger.com/profile/03985510905494378975noreply@blogger.com5tag:blogger.com,1999:blog-6249968975384341809.post-28920749274491656822009-07-28T16:20:00.000-07:002009-07-29T14:32:36.743-07:00

Man, it's HOT, HOT, HOT in the 97212. The only upside to all this is my tomatoes are finally ripening. I just plucked my first little bowlful of heirloom purple Cherokees. With some basil, balsamic and evoo I may forget about the 100+ degree temperature.

Melissahttp://www.blogger.com/profile/11132452248795799990noreply@blogger.com1tag:blogger.com,1999:blog-6249968975384341809.post-31058840698806434492009-07-27T16:10:00.000-07:002009-07-27T16:18:26.107-07:00

My husband and I trekked along the Oregon Coast last week for our summer vacation/annual road trip, camping and exploring. While it was a great trip, we missed our CSA and fresh veggies immensely. A campfire provides a great source for grilling vegetables, but we aren’t exactly gourmet campers and tend to stick to the basics, meaning fresh produce became a treat. To compensate for our lack of

Erin Arnoldhttp://www.blogger.com/profile/14062998092190926930noreply@blogger.com1tag:blogger.com,1999:blog-6249968975384341809.post-24040706175018827272009-07-20T20:32:00.000-07:002009-07-20T21:42:51.424-07:00

I grew up in a fishing family, not the commercial kind, but the sports fishing kind. As such, I have been lucky enough to have access to fresh Pacific Coast seafood for my entire life, including Halibut, Lingcod, Salmon, Dungeness crab, Oysters, etc. A few weekends ago, my boyfriend and I joined my father for several days of Coho Salmon fishing out of Newport, OR. Also known as a Silver, the Coho

Heather Packerhttp://www.blogger.com/profile/03985510905494378975noreply@blogger.com6tag:blogger.com,1999:blog-6249968975384341809.post-2927333104609142702009-07-20T10:04:00.000-07:002009-07-23T10:30:41.081-07:00

The inevitable onslaught of zukes and summer squash. Earlier this week, NYT's Bitten blog shared some great recipes on what to do with the heap.http://bitten.blogs.nytimes.com/2009/07/17/the-squash-challenge/#more-3203I only planted one zucchini and it's already huge and bearing lots of fruit and I'm already looking through recipes lining up ideas of interesting ways to sneak it into our meals.

Melissahttp://www.blogger.com/profile/11132452248795799990noreply@blogger.com0tag:blogger.com,1999:blog-6249968975384341809.post-10147707054119608072009-07-14T10:05:00.000-07:002009-07-14T10:06:24.935-07:00

My husband brought home our latest box full of CSA goodies and along with some of the usual suspects – chard, mixed salad greens, broccoli, cabbage – we also received a bunch of what we determined were a new fangled variety of white carrots; something organic, natural and different, we thought. We decided to try these “white carrots” and while Will (smartly) took a danty little sample, I bit in

Erin Arnoldhttp://www.blogger.com/profile/14062998092190926930noreply@blogger.com0tag:blogger.com,1999:blog-6249968975384341809.post-3600266220257731772009-07-11T19:26:00.000-07:002009-07-12T21:43:11.920-07:00

SM and I went to the Hollywood Farmer's Market per our usual Saturday routine. Love, love, love this time of year! It's right when the markets are brimming with vegetables, but so much more to come and everyone is out and about enjoying the lovely Portland summer. However, the downside is I always buy way too much and I'm really trying to stick to my no vegetable left behind rule. So when I got

Melissahttp://www.blogger.com/profile/11132452248795799990noreply@blogger.com2tag:blogger.com,1999:blog-6249968975384341809.post-87170843727546932062009-07-09T16:12:00.000-07:002009-07-09T16:17:12.864-07:00

This week I had another new experience; cardoons! From what my CSA told me and what I read online, I was expecting this stalk vegetable to taste like artichokes. I found an intriguing recipe for breaded and fried (can’t go wrong with fried, right?!). The prep included peeling the stringy outside (think celery) and soaking it in vinegar water. Then I boiled the heck out of it (30 minutes) waiting

Heather Packerhttp://www.blogger.com/profile/03985510905494378975noreply@blogger.com0tag:blogger.com,1999:blog-6249968975384341809.post-90476783461906814642009-07-09T11:57:00.000-07:002009-07-21T15:43:02.506-07:00

Kohlrabi looks like a pod incubating an alien from Mars.It's green, hard and has wavy bumps all over it. Doesn't necessarily screams, "Eat me! I am delish!" But it can be, trust us. Here's four ways to serve it.My version:Make a gratin! Everything is better covered in cheese, right? I am not very exact--I'll work on this. :-) Peel, slice and boil the kohlrabi. Make a basic roux and add some Dijon

Melissahttp://www.blogger.com/profile/11132452248795799990noreply@blogger.com2tag:blogger.com,1999:blog-6249968975384341809.post-30026321182326725992009-07-09T09:58:00.000-07:002009-07-09T09:59:57.942-07:00

Farms, gardens and markets are full of some of the freshest – and sometimes, the most unusual – produce right now and all summer long. But just what can you do with all that kale and chard? How can you best use mixed greens so as to not eat salads every single day? Tomatoes are great, but how can you use cartons full of them on a weekly basis? Are squash blossoms really edible and/or usable? And

Erin Arnoldhttp://www.blogger.com/profile/14062998092190926930noreply@blogger.com0