Last Sunday, I made slow cooker barbecue beef short ribs. I consulted two recipes—this one and this one—to come up with my own version so I could use what I had in the pantry instead of running to the store. Here’s the barbecue sauce recipe I developed for two pounds of ribs: 1/2 large onion, …
It’s the second week of our winter CSA from In Good Heart Farm. We’re getting a share every other week. Here’s what I’m thinking about doing with our bounty. Kale I haven’t made a Caesar salad with kale in quite a long time and just looking at the photo of the kale and romaine Caesar salad …
Our winter CSA from In Good Heart Farm began this week. We’ll get a share every other week through mid-March, and boy oh boy was it a good haul. Beets Last week, I roasted beets that I had peeled and chopped into wedges. After they came out of the oven, I tossed them with a …
It’s the last week of our fall/winter CSA from In Good Heart Farm, but the winter CSA begins next week so we’ll still be in the green, and red, and black, and orange… Kale Last night, for the second time, I made Braised Chicken and Kale with Paprika and White Wine from Sweet Sugar Bean. …
Now that the holidays are over, our CSA from In Good Heart Farm is back. Yay! Take a look below at what we got this week. Tatsoi If I pick up scallops at the seafood market, I might make something like this recipe from Cooking Light: Sea Scallops with Sautéed Tatsoi and Bacon. Otherwise, this …
This is our last CSA share from In Good Heart Farm until the New Year. I’ll have to get myself out to a farmers market when our produce cupboard starts going bare. Here’s what I’m thinking about doing with my bounty. Rainbow chard I already used the bag of baby rainbow chard by simply sautéing …
Tis the season for a festive tablecloth! This week, our CSA share from In Good Heart Farm included some old friends (hello, tatsoi) and a bunch of new pretty little thangs. Kale and Tatsoi Last night I made a polenta, cheese and collards recipe something like this one from The Splendid Table. Instead of following their …
Look at our tatsoi bouquet. Is that wild or what? Tatsoi I don’t know if anything can top the creamed tatsoi and kale I made last week, but I’m always game to try new recipes. Normally when I’m in the just-get-it-done mode, I sauté some onion, maybe some mushrooms and/or sweet peppers, add garlic, red …
Lots of goodies in our CSA share this week from In Good Heart Farm. I am very thankful for having such nutritious and delicious, fresh farm produce in my life. Pie pumpkins I have never ever worked with a pie pumpkin. I don’t think I’ll get much flesh from these cute little fellas, but I …
That’s my CSA share this week from In Good Heart Farm. If you participate in Community Supported Agriculture, then you know the challenge of using up your share before it’s time for another one. Don’t get me wrong, I love the abundance, but I have to be more disciplined in my menu planning. I’m always …
Grabbing the Gusto 