https://csaboxingday.com/2013/06/11/scaped-potatoes-with-basil-and-lemon/https://csaboxingday.com/wp-content/uploads/2013/06/dsc_0004.jpgLamb chops with garlic scape rubBlade chops with a garlic-scape rub, ready for the grillhttps://csaboxingday.com/wp-content/uploads/2013/06/dsc_0011.jpgRoasted potatoes with basil and lemonPotatoes sparked with scapes, basil, and lemon2023-05-30T23:45:01+00:00monthlyhttps://csaboxingday.com/2023/02/02/tutti-rooty-roasted-soupy/https://csaboxingday.com/wp-content/uploads/2023/02/3e3ef59d-0d99-4f3a-9f5a-c8b3c0ea3789.jpeg3E3EF59D-0D99-4F3A-9F5A-C8B3C0EA3789https://csaboxingday.com/wp-content/uploads/2023/02/41d2688f-d1ac-4ce7-8489-eb400058eb85.jpeg41D2688F-D1AC-4CE7-8489-EB400058EB85https://csaboxingday.com/wp-content/uploads/2023/02/3d63608f-a2bd-40eb-947c-0e8e1ce7eca4.jpeg3D63608F-A2BD-40EB-947C-0E8E1CE7ECA4https://csaboxingday.com/wp-content/uploads/2023/02/9ecacdb1-b3ed-43ae-94ee-a2e7dacfba2a.jpeg9ECACDB1-B3ED-43AE-94EE-A2E7DACFBA2Ahttps://csaboxingday.com/wp-content/uploads/2023/02/94094c70-cf26-493d-a105-16bd2ec2bb50.jpeg94094C70-CF26-493D-A105-16BD2EC2BB50https://csaboxingday.com/wp-content/uploads/2023/02/6bca4873-1302-4edf-965e-993722c1d637.jpeg6BCA4873-1302-4EDF-965E-993722C1D637https://csaboxingday.com/wp-content/uploads/2016/02/dsc_0053.jpgDSC_00532023-02-02T23:20:20+00:00monthlyhttps://csaboxingday.com/2017/11/14/the-gottahave/https://csaboxingday.com/wp-content/uploads/2017/11/dsc_0015.jpgDSC_0015https://csaboxingday.com/wp-content/uploads/2017/11/dsc_0051.jpgDSC_0051https://csaboxingday.com/wp-content/uploads/2017/11/dsc_0034.jpgDSC_0034Close to the bogs in South Jersey, we usually get a box or two of cranberries in our CSA share each fall.https://csaboxingday.com/wp-content/uploads/2017/11/dscn0519.jpgDSCN0519That's my Gramma C's dish. Except for holidays, it was filled with Starlight mints. https://csaboxingday.com/wp-content/uploads/2017/11/dsc_0003.jpgDSC_0003This batch'll serve 8-10 folks. Scale it up for more guests. Or for more leftovers.https://csaboxingday.com/wp-content/uploads/2017/11/dsc_0039.jpgDSC_0039This version has a touch of red onion and a mix of maple and cane sugars. It has a bite, but a mellow bite. https://csaboxingday.com/wp-content/uploads/2017/11/dsc_0025.jpgDSC_00252022-11-23T12:40:34+00:00monthlyhttps://csaboxingday.com/2022/09/08/tomato-garlic-confit/https://csaboxingday.com/wp-content/uploads/2022/09/fd1530ce-50bb-4e16-a0f3-4a6e12164bd2.jpegFD1530CE-50BB-4E16-A0F3-4A6E12164BD2https://csaboxingday.com/wp-content/uploads/2022/09/9db63956-725b-4574-8777-79baafed2b60.jpeg9DB63956-725B-4574-8777-79BAAFED2B60https://csaboxingday.com/wp-content/uploads/2022/09/5e7158e4-1f15-451e-838a-54ff091ca6a7.jpeg5E7158E4-1F15-451E-838A-54FF091CA6A7https://csaboxingday.com/wp-content/uploads/2022/09/2e33b48a-d824-48e3-bad0-07208fcb3ba0.jpeg2E33B48A-D824-48E3-BAD0-07208FCB3BA0https://csaboxingday.com/wp-content/uploads/2022/09/09d79e10-fe29-414c-a6c5-f36433ee774d.jpeg09D79E10-FE29-414C-A6C5-F36433EE774Dhttps://csaboxingday.com/wp-content/uploads/2022/09/66893c8e-1bcd-4e06-a879-0ed346773b26.jpeg66893C8E-1BCD-4E06-A879-0ED346773B26https://csaboxingday.com/wp-content/uploads/2022/09/7da82b06-4176-48d4-9598-ea263e8fc1b6.jpeg7DA82B06-4176-48D4-9598-EA263E8FC1B6https://csaboxingday.com/wp-content/uploads/2022/09/7f8c8dc0-ac26-41df-96b7-2946205750d5.jpeg7F8C8DC0-AC26-41DF-96B7-2946205750D5https://csaboxingday.com/wp-content/uploads/2022/09/0abb04ca-43aa-400f-979e-469b291f9367.jpeg0ABB04CA-43AA-400F-979E-469B291F9367https://csaboxingday.com/wp-content/uploads/2022/09/db9cc89f-aa1f-43bb-a544-07f88d05df02.jpegDB9CC89F-AA1F-43BB-A544-07F88D05DF022022-09-10T00:20:03+00:00monthlyhttps://csaboxingday.com/2022/07/11/id-like-to-propose-a-toast/https://csaboxingday.com/wp-content/uploads/2022/07/d4c608ee-9777-4bce-9680-7ee12d7d194e.jpegD4C608EE-9777-4BCE-9680-7EE12D7D194Ehttps://csaboxingday.com/wp-content/uploads/2022/07/797c7cbc-b1ad-45d7-ac56-54196064ee04.jpeg797C7CBC-B1AD-45D7-AC56-54196064EE04https://csaboxingday.com/wp-content/uploads/2022/07/acaecc96-7ea0-4f8a-9860-aa85b7ebc3da.jpegACAECC96-7EA0-4F8A-9860-AA85B7EBC3DAhttps://csaboxingday.com/wp-content/uploads/2022/07/c0d43a44-8eda-4612-882d-9c495fd5444f.jpegC0D43A44-8EDA-4612-882D-9C495FD5444Fhttps://csaboxingday.com/wp-content/uploads/2022/07/a3062668-f107-4910-b434-d31b57f8b2f4.jpegA3062668-F107-4910-B434-D31B57F8B2F4https://csaboxingday.com/wp-content/uploads/2022/07/6b8d385b-0564-4722-bb78-086223251f48.jpeg6B8D385B-0564-4722-BB78-086223251F48https://csaboxingday.com/wp-content/uploads/2022/07/e6210b49-f5b2-4c08-a5bb-8bc2adbb43b9.jpegE6210B49-F5B2-4C08-A5BB-8BC2ADBB43B9https://csaboxingday.com/wp-content/uploads/2022/07/b012e7e0-1f6d-4ea3-b9e8-cf6814dcf249.jpegB012E7E0-1F6D-4EA3-B9E8-CF6814DCF249https://csaboxingday.com/wp-content/uploads/2022/07/21c5756e-b187-4032-a56b-3f3fcaa1a889.jpeg21C5756E-B187-4032-A56B-3F3FCAA1A889https://csaboxingday.com/wp-content/uploads/2022/07/6022020c-9c5d-4611-b465-10ddef44b46a.jpeg6022020C-9C5D-4611-B465-10DDEF44B46A2022-07-14T21:10:42+00:00monthlyhttps://csaboxingday.com/2020/05/08/rhubarb-crumb-cake/https://csaboxingday.com/wp-content/uploads/2020/05/dscn1877.jpgDSCN1877Breakfast, coffee break, tea time, late-night snack . . . because what is time anymore, anyway?https://csaboxingday.com/wp-content/uploads/2020/05/dscn1903.jpgDSCN1903Expect lots of tart-sweet flavor, but don't expect lots of color; even a bright pink stalk's hues will soften to a bare blush in the oven's heat.https://csaboxingday.com/wp-content/uploads/2020/05/dscn1869.jpgDSCN1869https://csaboxingday.com/wp-content/uploads/2020/05/dscn1862.jpgDSCN1862https://csaboxingday.com/wp-content/uploads/2020/05/dscn1854.jpgDSCN1854https://csaboxingday.com/wp-content/uploads/2020/05/dscn1851.jpgDSCN1851Yes, the batter will be very thick. That's normal.https://csaboxingday.com/wp-content/uploads/2020/05/dscn1839.jpgDSCN1839I used two big stalks of rhubarb, each split lengthwise in half, then cut into small pieces.https://csaboxingday.com/wp-content/uploads/2020/05/dscn1849.jpgDSCN1849Don't worry about uniformity—a variety of crumb sizes actually adds textural interest (and gives you some nice finger food while the cake cools).https://csaboxingday.com/wp-content/uploads/2020/05/dscn1909.jpgDSCN1909Expect lots of tart-sweet flavor, but don't expect lots of color; even bright pink rhubarb's hues will soften away in the oven's heat.https://csaboxingday.com/wp-content/uploads/2020/05/dscn1890.jpgDSCN18902022-05-10T20:16:29+00:00monthlyhttps://csaboxingday.com/2014/05/01/a-dandy-lunch-spring-csa-frittata/https://csaboxingday.com/wp-content/uploads/2014/05/dsc_0027.jpgPreppedMushrooms, dandelion greens, red onion, and even the eggs and the cheese were from recent CSA shares.https://csaboxingday.com/wp-content/uploads/2014/05/dsc_00011.jpgFrittataA little 8- or 9-inch pan is the perfect size for 4-egg frittata.https://csaboxingday.com/wp-content/uploads/2014/04/dsc_00211.jpgCooked. . . cooked down to this, which, after pressed of liquid and wrapped in Saran, crannied easily into my already-crowded fridge.https://csaboxingday.com/wp-content/uploads/2014/04/dsc_00171.jpgColanderThis whole colander full of leaves . . .https://csaboxingday.com/wp-content/uploads/2014/04/dsc_00091.jpgDandyTeeth of the lion? I guess so. Once you blanch it, though, it's not sharp at all.2022-05-05T13:30:42+00:00monthlyhttps://csaboxingday.com/2017/09/08/puff-pastry-tomato-tarts/https://csaboxingday.com/wp-content/uploads/2017/09/dsc_00161.jpgDSC_0016https://csaboxingday.com/wp-content/uploads/2017/09/dsc_0075.jpgDSC_0075https://csaboxingday.com/wp-content/uploads/2017/09/dsc_0038.jpgDSC_0038If your tomatoes are super juicy, dry off the slices a bit on a paper towel before you place them on the dough. That'll help the crust from getting soggy.https://csaboxingday.com/wp-content/uploads/2017/09/dsc_0051.jpgDSC_0051https://csaboxingday.com/wp-content/uploads/2017/09/dsc_0034.jpgDSC_0034https://csaboxingday.com/wp-content/uploads/2017/09/dsc_0031.jpgDSC_0031https://csaboxingday.com/wp-content/uploads/2017/09/dsc_0016.jpgDSC_0016Blushing "Garden Peach" heirlooms from this week's CSA sharebox even have a little fuzz. https://csaboxingday.com/wp-content/uploads/2017/09/dsc_0067.jpgDSC_0067That's tomatoes with lemon, oregano, and feta on the left, and tomatoes with mustard, basil, and goat cheese on the right.https://csaboxingday.com/wp-content/uploads/2017/09/dsc_0056.jpgDSC_0056https://csaboxingday.com/wp-content/uploads/2017/09/dsc_0065.jpgDSC_0065Apologies, Mary Berry. The box works just fine for me.2021-09-05T12:01:09+00:00monthlyhttps://csaboxingday.com/2018/08/21/blackberry-fig-preserves/https://csaboxingday.com/wp-content/uploads/2018/08/dscn0477.jpgDSCN0477Lower-sugar preserves tend to have a shorter life, so I used smaller jars that, once opened, will get used up quicker. Unopened jars should last a year in a cool, dark spot, but I'm thinking these won't survive this year's Christmas thumbprint cookies.https://csaboxingday.com/wp-content/uploads/2018/08/dscn0412.jpgDSCN0412For easier cleanup, use a non-stick pan. https://csaboxingday.com/wp-content/uploads/2018/08/dscn0429.jpgDSCN0429https://csaboxingday.com/wp-content/uploads/2018/08/dsc_0042.jpgDSC_0042https://csaboxingday.com/wp-content/uploads/2018/08/dsc_0017.jpgDSC_0017https://csaboxingday.com/wp-content/uploads/2018/08/dscn0387.jpgDSCN0387https://csaboxingday.com/wp-content/uploads/2018/08/dscn0466.jpgDSCN0466Oof.https://csaboxingday.com/wp-content/uploads/2018/08/dscn0368.jpgDSCN0368Sometimes, inspiration comes at the top of a very sticky ladder.2025-09-04T17:34:57+00:00monthlyhttps://csaboxingday.com/2021/05/18/mustard-greens-and-mustered-beans/https://csaboxingday.com/wp-content/uploads/2021/05/dscn1976.jpgDSCN1976If you're using canned beans, sautéing a bit of garlic, celery, and onion in some olive oil before you add the beans is well worth the extra step.https://csaboxingday.com/wp-content/uploads/2021/05/dscn1960.jpgDSCN1960If you're using canned beans, sautéing a bit of garlic, celery, and onion in some olive oil before you add the beans is well worth the extra step.  https://csaboxingday.com/wp-content/uploads/2021/05/dscn1921.jpgDSCN1921https://csaboxingday.com/wp-content/uploads/2020/05/dscn1960.jpgDSCN1960If you're using canned beans, do take the extra step to sauté a bit of celery, garlic, and onion before you heat the beans; it's worth it.https://csaboxingday.com/wp-content/uploads/2020/05/dscn1983.jpgDSCN1983https://csaboxingday.com/wp-content/uploads/2020/05/dscn1976.jpgDSCN1976https://csaboxingday.com/wp-content/uploads/2020/05/dscn1937.jpgDSCN19372021-05-19T02:21:22+00:00monthlyhttps://csaboxingday.com/2016/09/27/swap-box-hero-celeriac-edition/https://csaboxingday.com/wp-content/uploads/2016/09/dsc_00242.jpgdsc_0024I ladled leftovers into Mason jars for lunches. This soup's even good chilled, by the way. https://csaboxingday.com/wp-content/uploads/2016/09/dsc_0002.jpgdsc_0002I wish WordPress had a scratch-and-sniff feature. The warm-green aromatics of the cooked leeks and celery root are outrageous wrapped around the sweet apple.https://csaboxingday.com/wp-content/uploads/2016/09/dsc_00052.jpgdsc_0005Creamy (without any dairy). Hearty (though not dense). Beige (but not at all bland). https://csaboxingday.com/wp-content/uploads/2016/09/dsc_00051.jpgdsc_0005https://csaboxingday.com/wp-content/uploads/2016/09/dsc_0005.jpgdsc_0005https://csaboxingday.com/wp-content/uploads/2016/09/dsc_0013.jpgdsc_0013Bonus! One of the roots in my box still had the celery stalks attached. 2021-02-03T00:51:40+00:00monthlyhttps://csaboxingday.com/2014/06/09/polenta-when-meal-makes-the-meal/https://csaboxingday.com/wp-content/uploads/2014/06/dsc_0054.jpgWeißer BurgunderPinot Blanc provides a beautiful, bright counterpoint to creamy, cheesy polenta and earthy mushrooms. https://csaboxingday.com/wp-content/uploads/2014/06/dsc_0052.jpgGooey goodStir it up, little darlin'https://csaboxingday.com/wp-content/uploads/2014/06/dsc_0042.jpgMaxx ExtraMaxx Extra: Appenzeller style, semi-firm, a little funky <br>and a lot nutty. Perfect melter. Great call from <br>cheesemonger Samantha at DiBruno's 9th Street. https://csaboxingday.com/wp-content/uploads/2014/06/dsc_0033.jpgBowl o' MealPolenta by hand. Literally. Grab a fistful <br>and let it slowly stream into the pot.https://csaboxingday.com/wp-content/uploads/2014/06/dsc_0032.jpgBeforeChop, toss, and roast. Even without the polenta, <br>this is an easy, killer side or topper.https://csaboxingday.com/wp-content/uploads/2014/04/dsc_0003.jpgBagDoylestown's Castle Valley Mill makes delicious, <br>nutty polenta. Their grits are pretty great, too.https://csaboxingday.com/wp-content/uploads/2014/04/dsc_0065.jpgPolentaBest dish I've made in a good, long while.2021-01-27T14:53:19+00:00monthlyhttps://csaboxingday.com/2014/01/26/here-comes-the-sunchoke/https://csaboxingday.com/wp-content/uploads/2014/01/dsc_0048.jpgSoup's onGarnish with a little something crunchy—croutons, or crisped olives or ham.https://csaboxingday.com/wp-content/uploads/2014/01/dsc_0039.jpgPeeledMy sharebox contained just over a pound of 'chokes. Peeled, they amounted to about 2=1/2 cups.https://csaboxingday.com/wp-content/uploads/2014/01/dsc_0025.jpgChokes"Wow, that's a lot of ginger!" Nope. Those are sunchokes.https://csaboxingday.com/wp-content/uploads/2014/01/dsc_00281.jpgThree chokesSunchokes have lots of GI benefits—but until you know how your gut will react, it's best to start small.2021-01-26T14:08:20+00:00monthlyhttps://csaboxingday.com/2013/11/25/pickled-daikon-carrot-coins/https://csaboxingday.com/wp-content/uploads/2013/11/dsc_0026.jpgLong rootsJarred with carrots in a ginger-tinged brine, daikon radishes make a killer pickle.https://csaboxingday.com/wp-content/uploads/2013/11/dsc_00391.jpgJarredBright colors, bright flavors that add a zip to sandwiches.https://csaboxingday.com/wp-content/uploads/2013/11/dsc_0033.jpgStar babyThe spice-spiked jars were almost too pretty to fill. Almost.https://csaboxingday.com/wp-content/uploads/2013/11/dsc_0031.jpgsliceI braved the mandoline to get uniform slices.https://csaboxingday.com/wp-content/uploads/2013/11/dsc_0039.jpgDaikon-carrot picklesZingy, gingery coins, saved for a rainy-day taco.2021-01-26T13:59:46+00:00monthlyhttps://csaboxingday.com/2013/11/18/i-cannot-tell-a-fibonacci/https://csaboxingday.com/wp-content/uploads/2013/11/dsc_0020.jpgFrittataNot exactly half-baked, but barely baked.https://csaboxingday.com/wp-content/uploads/2013/11/dsc_0002.jpgFrittata fixingsFrittata fixings - any veggies, any cheese. Use what you've got.https://csaboxingday.com/wp-content/uploads/2013/11/dsc_0004.jpgRomanecsoFear not. Romanesco looks like it could hurt you, but it's basically a snappy, mild cauliflower. 2020-10-27T12:57:19+00:00monthlyhttps://csaboxingday.com/2013/10/16/really-really-slow-food-asian-pear-butter/https://csaboxingday.com/wp-content/uploads/2013/10/dsc_0067.jpgLemonsNext time, remind me to buy bigger lemons. It took the whole bag to get one cup of juice.https://csaboxingday.com/wp-content/uploads/2013/10/dsc_0006.jpgStackhttps://csaboxingday.com/wp-content/uploads/2013/10/dsc_0088.jpgStriphttps://csaboxingday.com/wp-content/uploads/2013/10/dsc_00141.jpgDoneUse the plate test— or the toast test— to see if it's done.https://csaboxingday.com/wp-content/uploads/2013/10/dsc_0079.jpgSugarI use a 3:1 ratio of fruit:sugar. If you like it sweeter, use more.https://csaboxingday.com/wp-content/uploads/2013/10/dsc_0070.jpgMillUse a food mill to separate the pears' seeds and skins from the flesh.https://csaboxingday.com/wp-content/uploads/2013/10/dsc_00371.jpgCut pearsUsing a food mill lets you skip the coring and peeling. In fact, the skins help set the preserves.https://csaboxingday.com/wp-content/uploads/2013/10/dsc_0058.jpgSpice bagCloves, allspice berries, and fennel seed subbed for star anise, which got tossed in last week's spice-drawer purge.https://csaboxingday.com/wp-content/uploads/2013/10/dsc_0026.jpgStacks2025-10-21T03:24:15+00:00monthlyhttps://csaboxingday.com/2016/08/11/i-packed-a-pint-of-pickled-peppers/https://csaboxingday.com/wp-content/uploads/2016/08/dsc_0005.jpgDSC_0005A bit of a batch from last month made it into Sheila's sweet corn and black bean enchilada bake last night. Mmmmm.https://csaboxingday.com/wp-content/uploads/2016/08/dsc_0050.jpgDSC_0050https://csaboxingday.com/wp-content/uploads/2016/08/dsc_0060.jpgDSC_0060Maybe it's the crazy "heat dome" the Northeast has been under this year, but our local hot peppers have been HOT.https://csaboxingday.com/wp-content/uploads/2016/07/dsc_0053.jpgDSC_00532020-08-25T12:29:40+00:00monthlyhttps://csaboxingday.com/2020/07/25/romano-a-mano/https://csaboxingday.com/wp-content/uploads/2020/07/fullsizeoutput_31e5.jpegfullsizeoutput_31e5https://csaboxingday.com/wp-content/uploads/2020/07/fullsizeoutput_31e3.jpegfullsizeoutput_31e3https://csaboxingday.com/wp-content/uploads/2020/07/fullsizeoutput_31df.jpegfullsizeoutput_31dfhttps://csaboxingday.com/wp-content/uploads/2020/07/fullsizeoutput_31dd.jpegfullsizeoutput_31ddhttps://csaboxingday.com/wp-content/uploads/2020/07/fullsizeoutput_31d7.jpegfullsizeoutput_31d7https://csaboxingday.com/wp-content/uploads/2020/07/fullsizeoutput_31e9.jpegfullsizeoutput_31e92020-07-25T21:43:47+00:00monthlyhttps://csaboxingday.com/2013/06/03/chip-shot/https://csaboxingday.com/wp-content/uploads/2013/06/dsc_0003.jpgKale chipsCrispy kale chips: a delicious cop-outhttps://csaboxingday.com/wp-content/uploads/2013/06/dsc_0002.jpgKale chips2020-07-20T10:16:01+00:00monthlyhttps://csaboxingday.com/2020/07/10/kohlrabi-picklesticks/https://csaboxingday.com/wp-content/uploads/2020/07/mvstm8vqugy7plqlqmbw-1.jpgmVsTM8%VQUGy7PLQlq+Mbwhttps://csaboxingday.com/wp-content/uploads/2020/07/fullsizeoutput_31ae.jpegfullsizeoutput_31aehttps://csaboxingday.com/wp-content/uploads/2020/07/mvstm8vqugy7plqlqmbw.jpgmVsTM8%VQUGy7PLQlq+Mbwhttps://csaboxingday.com/wp-content/uploads/2020/07/fullsizeoutput_31a4.jpegfullsizeoutput_31a4https://csaboxingday.com/wp-content/uploads/2020/07/fullsizeoutput_31a2.jpegfullsizeoutput_31a2https://csaboxingday.com/wp-content/uploads/2020/07/fullsizeoutput_3192.jpegfullsizeoutput_3192https://csaboxingday.com/wp-content/uploads/2020/07/fullsizeoutput_3191.jpegfullsizeoutput_3191https://csaboxingday.com/wp-content/uploads/2020/07/fullsizeoutput_3190.jpegfullsizeoutput_3190https://csaboxingday.com/wp-content/uploads/2020/07/fullsizeoutput_31a1.jpegfullsizeoutput_31a1https://csaboxingday.com/wp-content/uploads/2020/07/fullsizeoutput_3188.jpegfullsizeoutput_31882020-07-10T17:38:26+00:00monthlyhttps://csaboxingday.com/2017/07/24/barbeetcue-sauce/https://csaboxingday.com/wp-content/uploads/2017/07/dsc_0082.jpgDSC_0082https://csaboxingday.com/wp-content/uploads/2017/07/dsc_0071.jpgDSC_0071https://csaboxingday.com/wp-content/uploads/2017/07/dsc_0065.jpgDSC_0065https://csaboxingday.com/wp-content/uploads/2017/07/dsc_0040.jpgDSC_0040https://csaboxingday.com/wp-content/uploads/2017/07/dsc_0053.jpgDSC_0053That's gotta be a personal record: one plate, nine CSA items (golden beets, new potatoes, red onions, garlic shapes, parsley, sweet corn, Savoy cabbage, red cabbage, orange carrots). Whew.https://csaboxingday.com/wp-content/uploads/2017/07/dsc_0086.jpgDSC_00862020-06-23T01:34:50+00:00monthlyhttps://csaboxingday.com/2013/06/20/mind-your-peas/https://csaboxingday.com/wp-content/uploads/2013/06/dsc_00141.jpgBlancheGratuitous photo of my Great Aunt Blanche, patron of Saving Things. She pops into my head whenever I, you know, blanch things,https://csaboxingday.com/wp-content/uploads/2013/06/dsc_00011.jpgToastsRicotta & whirled-pea toasts. Brilliant.https://csaboxingday.com/wp-content/uploads/2013/06/img_2791.jpgOne podYep, I grew this one.https://csaboxingday.com/wp-content/uploads/2013/06/dsc_00073.jpgPodsDon't shuck 'em till you need 'em2020-06-09T01:42:22+00:00monthlyhttps://csaboxingday.com/2019/11/04/slow-roasted-fennel-and-oregano-chicken/https://csaboxingday.com/wp-content/uploads/2019/11/dscn1665.jpgDSCN1665Don't let fresh fennel intimidate you. Trim off the stalks, then take a thin slice off the bottom of the bulb. Stand it upright and cut straight down through the midd), then slice away.https://csaboxingday.com/wp-content/uploads/2019/11/dscn1627.jpgDSCN1627https://csaboxingday.com/wp-content/uploads/2019/11/dscn1651.jpgDSCN1651I used a knife and fork, but, yes, this is basically roast-chicken bruschetta. https://csaboxingday.com/wp-content/uploads/2019/11/dscn1626.jpgDSCN1626https://csaboxingday.com/wp-content/uploads/2019/11/dscn1623.jpgDSCN1623If you use a knife instead of a mortar or spice grinder, be aware that the fennel seeds may fly.https://csaboxingday.com/wp-content/uploads/2019/11/dscn1607.jpgDSCN1607The last of my 2019 Orange Currants and Early Girls helped make this first of 2019 roast chicken a winner.2019-11-05T17:21:53+00:00monthlyhttps://csaboxingday.com/2019/10/08/penne-with-butternut-sausage-and-sage/https://csaboxingday.com/wp-content/uploads/2019/10/dscn1572-1.jpgDSCN1572https://csaboxingday.com/wp-content/uploads/2019/10/dscn1508.jpgDSCN1508I wish Wordpress had a scratch-and-sniff plug-in so I could share my herbs with you. The sage has gone especially berserk this season.https://csaboxingday.com/wp-content/uploads/2019/10/dscn1572.jpgDSCN1572https://csaboxingday.com/wp-content/uploads/2019/10/dscn1595.jpgDSCN1595https://csaboxingday.com/wp-content/uploads/2019/10/dscn1552.jpgDSCN1552You know I can't tell any vegetable is done without my great gramma's "potato fork."https://csaboxingday.com/wp-content/uploads/2019/10/dscn1533.jpgDSCN1533I find a Y-peeler works best on butternuts. Cut the neck just above the bulb, halve the bulb, and scoop out the seedy goop.https://csaboxingday.com/wp-content/uploads/2019/10/dscn1527.jpgDSCN1527These palm-sized Honeynuts are perfect here. And they have a fascinating story, to boot. Check out the Dan Barber edition of Hugh Acheson's podcast.https://csaboxingday.com/wp-content/uploads/2019/10/dscn1585.jpgDSCN15852019-10-08T18:02:59+00:00monthlyhttps://csaboxingday.com/2019/08/27/swap-box-hero-quickled-shishitos/https://csaboxingday.com/wp-content/uploads/2019/08/dscn1398.jpgDSCN1398https://csaboxingday.com/wp-content/uploads/2019/08/dscn1405.jpgDSCN1405Don't crowd the pan. Give your peppers plenty of room so they blister up instead of steam.https://csaboxingday.com/wp-content/uploads/2019/08/dscn1392.jpgDSCN1392Those drops of water are not your friends. To avoid dangerous spattering when the peppers hit the hot oil, give them plenty of time to air dry (or shake them really well). https://csaboxingday.com/wp-content/uploads/2019/08/dscn1415.jpgDSCN1415Too many to fit in the jar? Lucky you. Sprinkle them with salt and lime, and eat them like popcorn while you wash up the dishes.https://csaboxingday.com/wp-content/uploads/2019/08/dscn1379.jpgDSCN1379https://csaboxingday.com/wp-content/uploads/2019/08/dscn1429.jpgDSCN1429https://csaboxingday.com/wp-content/uploads/2019/08/dscn1436.jpgDSCN1436https://csaboxingday.com/wp-content/uploads/2019/08/dscn1441.jpgDSCN14412019-08-27T13:14:25+00:00monthlyhttps://csaboxingday.com/2014/08/07/whizbang-summer-salsa/https://csaboxingday.com/wp-content/uploads/2014/08/dsc_0009.jpgSummer SalsaLess than 15 minutes to make, and it may not last much more than than once it hits your table.https://csaboxingday.com/wp-content/uploads/2014/08/dsc_0025.jpgAfter TenHere we are after ten minutes. https://csaboxingday.com/wp-content/uploads/2014/08/dsc_0022.jpgAfter FiveAfter 5 minutes, I pulled out one of the jalapeño halves and about a third of the onions.https://csaboxingday.com/wp-content/uploads/2014/08/dsc_0029.jpgWhizbangWhizz. Bang. Salsa.https://csaboxingday.com/wp-content/uploads/2014/08/dsc_0019.jpgNo FilterBar none, these Opalkas are the reddest paste tomato I've ever grown. No filter, no manipulation here. Brilliant.https://csaboxingday.com/wp-content/uploads/2014/08/dsc_0004.jpg2 for 1It's a two-fer. I split the batch, adding kernels from a leftover ear of grilled corn to half. https://csaboxingday.com/wp-content/uploads/2014/08/dsc_0003.jpgOpalkasA Polish heirloom variety I got from Greensgrow Farms, Opalkas are big (5-6" long) and meaty. Perfect for pasta sauce and salsa, too, it turns out.2019-08-23T16:34:27+00:00monthlyhttps://csaboxingday.com/2019/07/30/concord-grape-jawn/https://csaboxingday.com/wp-content/uploads/2019/07/dscn1372.jpgDSCN1372https://csaboxingday.com/wp-content/uploads/2019/07/dscn1362.jpgDSCN1362https://csaboxingday.com/wp-content/uploads/2019/07/dscn1322.jpgDSCN1322https://csaboxingday.com/wp-content/uploads/2019/07/dscn1307.jpgDSCN1307Don't miss the tannin- and pectin-rich goo on the underside of the mill plate.https://csaboxingday.com/wp-content/uploads/2019/07/dscn1298.jpgDSCN1298I bought this OXO Good Grips food mill about 10 years ago, and it's still going strong. https://csaboxingday.com/wp-content/uploads/2019/07/dscn1282.jpgDSCN1282See? They're little grapes. But they're mighty.https://csaboxingday.com/wp-content/uploads/2019/07/dscn1255.jpgDSCN1255https://csaboxingday.com/wp-content/uploads/2019/07/dscn1248.jpgDSCN1248For the first time in years, the birds have actually left me with a decent harvest. Here, you see both nearly black Concords and their related green varietal, Niagra.https://csaboxingday.com/wp-content/uploads/2019/07/dscn1261.jpgDSCN12612019-07-31T12:53:39+00:00monthlyhttps://csaboxingday.com/2013/07/14/squashapalooza-day-vi-zucchini-corn-fritters/https://csaboxingday.com/wp-content/uploads/2013/07/dsc_0015.jpgSunnyNow, that just looks like summer, doesn't it?https://csaboxingday.com/wp-content/uploads/2013/07/dsc_00031.jpgFritters-to-beAnother box-grater adventure!https://csaboxingday.com/wp-content/uploads/2013/07/dsc_0023.jpgZuke-corn frittersWe just topped ours with sea salt, but sour cream or a yogurty green dressing would be great, too.2019-07-10T01:36:42+00:00monthlyhttps://csaboxingday.com/2019/07/09/wild-fermented-beans-no-big-dill/https://csaboxingday.com/wp-content/uploads/2019/07/dscn1169.jpgDSCN1169These adorable jar weights are perfect for Mason-jar ferments.https://csaboxingday.com/wp-content/uploads/2019/07/dscn1153.jpgDSCN1153https://csaboxingday.com/wp-content/uploads/2019/07/dscn1208.jpgDSCN1208That's gold, right there. https://csaboxingday.com/wp-content/uploads/2019/07/dscn1226.jpgDSCN1226I called this batch "done" after six days. We had the a/c on all week, holding at 68ºF; if room temp had been warmer, they'd have been ready even sooner.https://csaboxingday.com/wp-content/uploads/2019/07/dscn1192.jpgDSCN1192That's my crock on the left and a pint-and-a-half Ball jar on the right. https://csaboxingday.com/wp-content/uploads/2019/07/dscn1184.jpgDSCN1184That ingenious "moat" around the rim of the crock accommodates a ring of water to seal out oxygen but let the CO2 escape.https://csaboxingday.com/wp-content/uploads/2019/07/dscn1164.jpgDSCN1164I prefer sea salt in the brine here, since I think it yields a crisper pickle, but you can certainly sub in kosher or pickling salt. Spices are up to you, as well. For me, though, mustard seeds are a must.https://csaboxingday.com/wp-content/uploads/2019/07/dscn1177.jpgDSCN1177When top-and-tailing the beans, keep the size of your destination jar in mind. Trim to fit!https://csaboxingday.com/wp-content/uploads/2019/06/dscn1236.jpgDSCN1236https://csaboxingday.com/wp-content/uploads/2019/06/dscn1158.jpgDSCN11582019-07-09T16:37:32+00:00monthlyhttps://csaboxingday.com/2013/06/27/favas-protein-in-a-pinch/https://csaboxingday.com/wp-content/uploads/2013/06/dsc_00111.jpgFirst tomatoesFirst harvest (June 26, 2013)https://csaboxingday.com/wp-content/uploads/2013/06/dsc_0020.jpgFuzzy favasUn-zip, pop, blanch, shock, pinchhttps://csaboxingday.com/wp-content/uploads/2013/06/dsc_0024.jpgFavas and fusilliFava beans are worth the trouble (and they are trouble).2019-07-09T11:30:15+00:00monthlyhttps://csaboxingday.com/2013/06/19/supersmall-batch-strawberry-fig-jam/https://csaboxingday.com/wp-content/uploads/2013/06/dsc_0008.jpgNascent figsA tree grows in Phillyhttps://csaboxingday.com/wp-content/uploads/2013/06/dsc_0001.jpgFigs & Berries8 big figs + a pint of berries2019-05-28T14:39:46+00:00monthlyhttps://csaboxingday.com/2013/05/27/instagram-couscous-salad/https://csaboxingday.com/wp-content/uploads/2013/05/dsc_0022.jpgBeet & Turnip Couscous SaladRoasted beet & turnip Israeli couscous salad2019-05-28T14:35:34+00:00monthlyhttps://csaboxingday.com/2013/05/28/kohlrabi-remoulade-a-fancypants-slaw/https://csaboxingday.com/wp-content/uploads/2013/05/dsc_0029.jpgKohlrabi remouladeKohlrabi remoulade, heavy on the tarragonhttps://csaboxingday.com/wp-content/uploads/2013/05/dsc_0001.jpgKohlrabi stemsStrangle little globes2019-05-28T14:26:47+00:00monthlyhttps://csaboxingday.com/2019/05/14/pasta-with-fresh-asparagus-and-mushrooms/https://csaboxingday.com/wp-content/uploads/2019/05/dscn1119.jpgDSCN1119https://csaboxingday.com/wp-content/uploads/2019/05/dscn1105.jpgDSCN1105https://csaboxingday.com/wp-content/uploads/2019/05/dscn1094.jpgDSCN1094https://csaboxingday.com/wp-content/uploads/2019/05/dscn1089-1.jpgDSCN1089Al crudo just means the non-noodle ingredients aren't cooked. Here I blanched the asparagus, but you absolutely could use thin-enough spears raw.https://csaboxingday.com/wp-content/uploads/2019/05/dscn1078.jpgDSCN1078Wish WordPress had a scratch-and-sniff plugin.https://csaboxingday.com/wp-content/uploads/2019/05/dscn1075-1.jpgDSCN1075I prefer a short shape that mimics the asparagus here. Severino's trofiette is perfect.https://csaboxingday.com/wp-content/uploads/2019/05/dscn1050.jpgDSCN1050No scale? I used most of a small box of mushrooms and an OK-signful of asparagus (preference given to the thinner stalks).https://csaboxingday.com/wp-content/uploads/2019/05/dscn1054.jpgDSCN1054Save time (and fuel) by using the same water to blanch the asparagus and cook the pasta.https://csaboxingday.com/wp-content/uploads/2019/05/dscn1083.jpgDSCN1083https://csaboxingday.com/wp-content/uploads/2019/05/dscn1029-1.jpgDSCN10292019-05-14T16:31:28+00:00monthlyhttps://csaboxingday.com/2018/05/29/roasted-rhubarb-vinaigrette/https://csaboxingday.com/wp-content/uploads/2018/05/dscn0148.jpgDSCN0148https://csaboxingday.com/wp-content/uploads/2018/05/dscn0166.jpgDSCN0166https://csaboxingday.com/wp-content/uploads/2018/05/dscn0161.jpgDSCN0161By the way, when strawberry season yields more than a handful to top a salad, this same technique works great with berries subbing for the rhubarb.https://csaboxingday.com/wp-content/uploads/2018/05/dscn0157.jpgDSCN0157https://csaboxingday.com/wp-content/uploads/2018/05/dscn0144.jpgDSCN0144No real need for precision here, since you're gonna pulverize it anyway, but you'll know the rhubarb's soft enough when the weight alone of a sharp fork or knife easily pierces the stalk.https://csaboxingday.com/wp-content/uploads/2018/05/dscn0049.jpgDSCN0049My own plants are going berserk because the adjacent fig tree has been slow filling in this year.https://csaboxingday.com/wp-content/uploads/2018/05/dscn0129.jpgDSCN01292019-05-10T19:39:04+00:00monthlyhttps://csaboxingday.com/2019/05/07/swap-box-hero-nsfw-edition/https://csaboxingday.com/wp-content/uploads/2019/05/img_0332-version-4.jpgIMG_0332 - Version 4https://csaboxingday.com/wp-content/uploads/2019/05/dscn1130.jpgDSCN1130To avoid having a container (and fridge contents) that forever smell like horseradish, use a tight-sealing glass vessel. https://csaboxingday.com/wp-content/uploads/2019/05/img_0345.jpgIMG_0345I like a chunkier texture, but for a more uniform mash, you might go another 10 seconds beyond this stage.https://csaboxingday.com/wp-content/uploads/2019/05/img_0341.jpgIMG_0341No need to wear gloves, but it's probably a good idea to wash your hands very carefully when you're done.https://csaboxingday.com/wp-content/uploads/2019/05/img_0363.jpgIMG_0363Having this on a whole-wheat Kaiser roll made it healthy, right?https://csaboxingday.com/wp-content/uploads/2019/05/img_0263.jpgIMG_0263*No dogs were harmed in the making of this condiment. But since Spooner was just home from the hospital after his second episode (in 2019!) of ingesting something really, really bad for him (see: raisins, ibuprofen), I didn't give him a chance to see how these peelings compared to his beloved carrots.https://csaboxingday.com/wp-content/uploads/2019/05/img_0349.jpgIMG_0349You want it good and thickened, but not stiff. https://csaboxingday.com/wp-content/uploads/2019/05/img_0354.jpgIMG_0354Those little blossoms are a major perk of having a pot of chives growing right outside the door.https://csaboxingday.com/wp-content/uploads/2019/05/img_0332.jpgIMG_0332I mean, come on. https://csaboxingday.com/wp-content/uploads/2019/05/img_0332-version-3.jpgIMG_0332 - Version 32019-05-07T16:32:03+00:00monthlyhttps://csaboxingday.com/2014/08/26/grill-whoosh-baba-ghanoush/https://csaboxingday.com/wp-content/uploads/2014/08/dsc_00251.jpgDipA little (or big) dab'll do ya.https://csaboxingday.com/wp-content/uploads/2014/08/dsc_0020.jpgPulpLet's be honest. Cooked eggplant flesh might be the definitive visual representation of <i>meh</i>.https://csaboxingday.com/wp-content/uploads/2014/08/dsc_0017.jpgCharredSince I had the grill going, I charred a few red bell peppers, too. If you like, you can add those to the baba.https://csaboxingday.com/wp-content/uploads/2014/08/dsc_0024.jpgBabaA common dish in cuisines across the eastern Mediterranean, <i>baba ghanoush</i> roughly translates from the Arabic as "pampered daddy." Ha.https://csaboxingday.com/wp-content/uploads/2014/08/dsc_0007.jpgAubergineGlobe eggplant, baby eggplants, and the Tawainese heirloom, Ping Tung—all cluttering the crisper.2019-04-12T00:34:48+00:00monthlyhttps://csaboxingday.com/2016/05/09/start-the-clock-asparagus-tarts/https://csaboxingday.com/wp-content/uploads/2016/05/dsc_0150.jpgDSC_0150I cadged these ribboned red onions off our carryout side salad last night. Shallots — or even onion jam — are a good alternative.https://csaboxingday.com/wp-content/uploads/2016/05/dsc_0174.jpgDSC_0174https://csaboxingday.com/wp-content/uploads/2016/05/dsc_0145.jpgDSC_0145https://csaboxingday.com/wp-content/uploads/2016/05/dsc_0172.jpgDSC_0172https://csaboxingday.com/wp-content/uploads/2016/05/dsc_0181.jpgDSC_0181These "boats," each about 8 inches long, hold 3-4 spears and are great walking-around apps — as long as you give your guests a plate or napkin to catch the inevitable flake flak.https://csaboxingday.com/wp-content/uploads/2016/05/dsc_0163.jpgDSC_0163The scored and pricked inner rectangle won't rise as high as the edges, so you'll have a nice well to put your toppings in.https://csaboxingday.com/wp-content/uploads/2016/05/dsc_0161.jpgDSC_0161Score! Run a sharp knife about a half inch from the edge, all the way around. This'll https://csaboxingday.com/wp-content/uploads/2016/05/dsc_0158.jpgDSC_0158Bite-sized bits, long and skinny boats, or a big ol' sheet — it's up to you.https://csaboxingday.com/wp-content/uploads/2016/05/dsc_0143.jpgDSC_0143Rinse the spears gently under cool water to loosen any grit or sand, then wrap them in a tea towel to dry until you're ready to assemble the tarts.https://csaboxingday.com/wp-content/uploads/2016/05/dsc_0135.jpgDSC_0135For a preparation like this tart, though, you want uniformity, so go ahead a line up a handful of spears at the tips and dispatch the woody ends with a single cut. Trim the spears again to the size of your tart; I saved the leftover segments for a next-day frittata.2019-03-30T12:11:45+00:00monthlyhttps://csaboxingday.com/2019/03/15/lemon-pecota/https://csaboxingday.com/wp-content/uploads/2019/03/dscn0967.jpgDSCN0967https://csaboxingday.com/wp-content/uploads/2019/03/dscn0959-1.jpgDSCN0959https://csaboxingday.com/wp-content/uploads/2019/03/img_1789.jpgIMG_1789https://csaboxingday.com/wp-content/uploads/2019/03/dscn0959.jpgDSCN09592019-03-15T20:25:53+00:00monthlyhttps://csaboxingday.com/2018/10/09/the-apple/https://csaboxingday.com/wp-content/uploads/2018/10/dscn0733.jpgDSCN0733Don't worry if the cake falls after a minute out of the oven; that's normal.https://csaboxingday.com/wp-content/uploads/2018/10/dscn0740.jpgDSCN0740Brunch, sure, but apple pancake also makes a terrific, homey, à la minute dessert. The batter can rest for up to a half hour, allowing you to flash the apples and even clear the dishes. You can tidy up, kill off the wine, and may pour a Calvados while it bakes.https://csaboxingday.com/wp-content/uploads/2018/10/dscn0725.jpgDSCN0725I didn't have any plain yogurt in the fridge this morning, so I used vanilla, and backed off a bit on the extract and granulated sugar.https://csaboxingday.com/wp-content/uploads/2018/10/dscn0714.jpgDSCN0714I never bother with a corer, preferring to just slice vertically along the core in 5 or 6 chunks, then cut into wedges. One less thingee to wash.https://csaboxingday.com/wp-content/uploads/2018/10/dscn0701.jpgDSCN0701Last week's fruit share was 11 MacIntosh + 11 Jonathans. So far, I've made crisp, two jars of applesauce, and the big-ass pancake.https://csaboxingday.com/wp-content/uploads/2018/10/dscn0741.jpgDSCN07412019-03-09T15:39:53+00:00monthlyhttps://csaboxingday.com/2018/09/24/middle-age-spread/https://csaboxingday.com/wp-content/uploads/2018/09/dscn0603.jpgDSCN0603https://csaboxingday.com/wp-content/uploads/2018/09/dscn0617.jpgDSCN0617Pimento cheese will keep, tightly covered in the refrigerator, for up to a week. Yeah, right.https://csaboxingday.com/wp-content/uploads/2018/09/dscn0598.jpgDSCN0598Pimento cheese spread will keep, tightly covered in the refrigerator, for up to a week. Yeah, right.https://csaboxingday.com/wp-content/uploads/2018/09/dscn0592.jpgDSCN0592https://csaboxingday.com/wp-content/uploads/2018/09/dscn0580.jpgDSCN0580https://csaboxingday.com/wp-content/uploads/2018/09/dscn0561.jpgDSCN0561https://csaboxingday.com/wp-content/uploads/2018/09/dscn0601.jpgDSCN0601https://csaboxingday.com/wp-content/uploads/2018/09/dscn0614.jpgDSCN0614https://csaboxingday.com/wp-content/uploads/2018/09/dscn0543.jpgDSCN0543I've been CSAing with Lancaster Farm Fresh Co-op for seven years now. This past week was the first time I scored a bag of pimento peppers.2019-03-09T15:35:31+00:00monthlyhttps://csaboxingday.com/2018/04/20/crumblebrag/https://csaboxingday.com/wp-content/uploads/2018/04/dscn0105.jpgDSCN0105https://csaboxingday.com/wp-content/uploads/2018/04/dscn0099.jpgDSCN0099https://csaboxingday.com/wp-content/uploads/2018/04/dscn0088.jpgDSCN0088https://csaboxingday.com/wp-content/uploads/2018/04/dscn0084.jpgDSCN0084https://csaboxingday.com/wp-content/uploads/2018/04/dscn0081.jpgDSCN0081https://csaboxingday.com/wp-content/uploads/2018/04/dscn0079.jpgDSCN0079https://csaboxingday.com/wp-content/uploads/2018/04/dscn0067.jpgDSCN0067https://csaboxingday.com/wp-content/uploads/2018/04/img_5339.jpgIMG_5339https://csaboxingday.com/wp-content/uploads/2018/04/dscn0114.jpgDSCN0114https://csaboxingday.com/wp-content/uploads/2018/04/dscn0107.jpgDSCN01072019-03-09T15:31:20+00:00monthlyhttps://csaboxingday.com/2018/06/19/goosecherry-jam/https://csaboxingday.com/wp-content/uploads/2018/06/2017-06-11-09-35-33.jpg2017-06-11 09.35.33This Norpro hopper-equipped pitter is the rare, single-use kitchen gadget I can't do without. https://csaboxingday.com/wp-content/uploads/2018/06/2017-06-15-09-30-32.jpg2017-06-15 09.30.32https://csaboxingday.com/wp-content/uploads/2018/06/2017-06-15-09-46-27.jpg2017-06-15 09.46.27In realtor terms, gooseberries are "tart." In real terms, they're downright sour. But those little pectin bombs are the perfect foil for supersweet, juicy cherries.https://csaboxingday.com/wp-content/uploads/2018/06/dscn0234.jpgDSCN0234https://csaboxingday.com/wp-content/uploads/2018/06/dscn0230.jpgDSCN0230https://csaboxingday.com/wp-content/uploads/2018/06/dscn0227.jpgDSCN0227https://csaboxingday.com/wp-content/uploads/2018/06/dscn0223.jpgDSCN0223https://csaboxingday.com/wp-content/uploads/2018/06/2017-06-15-09-25-09.jpg2017-06-15 09.25.09https://csaboxingday.com/wp-content/uploads/2018/06/2017-06-15-09-26-43.jpg2017-06-15 09.26.43https://csaboxingday.com/wp-content/uploads/2018/06/img_2049.jpgIMG_2049That's just a tiny fraction of 2017's haul.2019-03-09T15:29:44+00:00monthlyhttps://csaboxingday.com/2013/08/27/khaleesi-beans/https://csaboxingday.com/wp-content/uploads/2013/08/dsc_0021.jpgThe UnsulliedSimpler is better: go for raw or lightly steamed.https://csaboxingday.com/wp-content/uploads/2013/08/dsc_00061.jpgDragon's tongue beansDragon's tongue beans, tender and sweet.2019-03-09T15:20:06+00:00monthlyhttps://csaboxingday.com/2019/02/12/this-little-piggy-went-to-a-party/https://csaboxingday.com/wp-content/uploads/2019/02/dscn0885.jpgDSCN0885https://csaboxingday.com/wp-content/uploads/2019/02/dscn0894.jpgDSCN08942019-02-13T01:53:01+00:00monthlyhttps://csaboxingday.com/2018/10/16/babycakes/https://csaboxingday.com/wp-content/uploads/2018/10/dscn0818.jpgDSCN0818https://csaboxingday.com/wp-content/uploads/2018/10/dscn0811.jpgDSCN0811https://csaboxingday.com/wp-content/uploads/2018/10/dscn0808.jpgDSCN0808I first checked this pan after 18 minutes, then let them go another 6.https://csaboxingday.com/wp-content/uploads/2018/10/dscn0799.jpgDSCN0799https://csaboxingday.com/wp-content/uploads/2018/10/dscn0823.jpgDSCN0823https://csaboxingday.com/wp-content/uploads/2018/10/dscn0812.jpgDSCN0812https://csaboxingday.com/wp-content/uploads/2018/10/dscn0705.jpgDSCN07052018-11-22T13:08:33+00:00monthlyhttps://csaboxingday.com/2014/02/10/alsatian-chicken-stew/https://csaboxingday.com/wp-content/uploads/2014/02/dsc_0023.jpgTraditionShimmering with lemons and apples, François Barmès's Riesling "Tradition" is perfect in the dish—and alongside it.https://csaboxingday.com/wp-content/uploads/2014/02/dsc_0025.jpgLeekshttps://csaboxingday.com/wp-content/uploads/2014/02/dsc_0012.jpgShitakesShitake happens. Oyster mushrooms work well here, too.https://csaboxingday.com/wp-content/uploads/2014/02/dsc_0014.jpgOne potOne pot - a Dutch oven or high-sided fry pan - will do the whole job.https://csaboxingday.com/wp-content/uploads/2014/02/dsc_0024.jpgStew bowlApologies for the photography. We were hungry, and it was dark.https://csaboxingday.com/wp-content/uploads/2014/02/dsc_0013.jpgShitakeShitake happens. Oyster mushrooms work great here, too.https://csaboxingday.com/wp-content/uploads/2014/02/dsc_0007.jpgBacon and leeksBacon and leeks. Mmmm. https://csaboxingday.com/wp-content/uploads/2014/02/dsc_0018.jpgTowelWhen your CSA gives you chicken and mushrooms . . . 2018-10-31T12:01:35+00:00monthlyhttps://csaboxingday.com/2014/01/16/crunch-time-diy-granola/https://csaboxingday.com/wp-content/uploads/2014/01/img_3968.jpgGAAGinger-almond-apricot turned out to be my favorite, so far.https://csaboxingday.com/wp-content/uploads/2014/01/dsc_0001.jpgAfter. . . and the same batch after 35 minutes.https://csaboxingday.com/wp-content/uploads/2014/01/dsc_0033.jpgBeforeHere's a batch before it hits the oven . . . https://csaboxingday.com/wp-content/uploads/2014/01/dsc_0028.jpgDrizzleBe sure to use a big enough bowl that you can stir and toss without losing half the contents. https://csaboxingday.com/wp-content/uploads/2014/01/dsc_0021.jpgDry BowlThe blank slate: rolled oats, sunflower kernels, golden flax seeds, slivered almondshttps://csaboxingday.com/wp-content/uploads/2014/01/dsc_00131.jpgSnackA few spoonfuls of Greek yogurt topped with granola and half a banana - a perfect 10:30 a.m. snack. https://csaboxingday.com/wp-content/uploads/2014/01/dsc_00111.jpgFatsTruth be told, I don't love, love, love the taste of coconut. I prefer a neutral olive oil here.https://csaboxingday.com/wp-content/uploads/2014/01/dsc_0005.jpgOats in a BowlNothing fancy here: just organic, bulk-bin, rolled oats.https://csaboxingday.com/wp-content/uploads/2014/01/dsc_0014.jpgPick a SweetNot surprisingly, sticky honey makes for bigger clusters.https://csaboxingday.com/wp-content/uploads/2014/01/dsc_0008.jpgJarred GranolaMaking your own granola is ridiculously easy, fairly fast, and makes the whole house smell terrific. 2018-09-14T15:35:57+00:00monthlyhttps://csaboxingday.com/2018/09/07/easy-street-corn/https://csaboxingday.com/wp-content/uploads/2018/09/dscn0486.jpgDSCN0486https://csaboxingday.com/wp-content/uploads/2018/09/dscn0533.jpgDSCN0533https://csaboxingday.com/wp-content/uploads/2018/09/dscn05361.jpgDSCN0536https://csaboxingday.com/wp-content/uploads/2018/09/dscn0536.jpgDSCN0536https://csaboxingday.com/wp-content/uploads/2018/09/dscn0524.jpgDSCN0524https://csaboxingday.com/wp-content/uploads/2018/09/dscn0517.jpgDSCN0517https://csaboxingday.com/wp-content/uploads/2018/09/dscn05061.jpgDSCN0506https://csaboxingday.com/wp-content/uploads/2018/09/dscn0506.jpgDSCN05062018-09-07T21:05:44+00:00monthlyhttps://csaboxingday.com/2014/10/30/scary-good-hot-sauce/https://csaboxingday.com/wp-content/uploads/2014/10/dsc_0029.jpgMashAfter adding in a little brine, I ended up with a consistency somewhere between apple butter and Sriracha.https://csaboxingday.com/wp-content/uploads/2014/10/dsc_0002.jpgShroudedA cloth hat keep bugs out. If it gets wet and/or <br>stinky, change it out once a week or so. https://csaboxingday.com/wp-content/uploads/2014/10/dsc_0005.jpgEquipmentThis clip-top jar holds about 3-1/2 cups, and a 3-inch ramekin snugs right inside. Add a handful of pie pebbles, and everything will stay under the water line.https://csaboxingday.com/wp-content/uploads/2014/10/dsc_0031.jpgRough ChopI cut the poblanos into just two or three chunks, and kept most of the littler ones whole (ex the stems).https://csaboxingday.com/wp-content/uploads/2014/10/dsc_00581.jpgBottlesPure red (l) has a fiery, medium-hot zap; straight-up green (r) is more piquant—and downright HOT; the blend (m) has a nice, deep, mellow, slow burn. YMMV, of course.https://csaboxingday.com/wp-content/uploads/2014/10/dsc_00471.jpgRed and GreenCrazy how much the red looks like Frank's. Add it to the green, and it'll look like Cholula. And taste way better. https://csaboxingday.com/wp-content/uploads/2014/10/dsc_0022.jpgPulpDo the mash. The monster mash. Again, be sure to guard your eyes (and nose) from the capsaicin-y fumes.https://csaboxingday.com/wp-content/uploads/2014/10/dsc_00121.jpgIn ActionRed-Green Combo in action on scrambled eggs. <br>The fox says, "Mm-mm-mm-mm-mm-mm-mm-mm-mm."https://csaboxingday.com/wp-content/uploads/2014/10/dsc_0020.jpgGrindAfter a minute in the blender or processor (be careful of your eyes), you'll get a very fragrant, very pungent pulp. https://csaboxingday.com/wp-content/uploads/2014/10/dsc_00031.jpg40 days2018-09-07T12:27:18+00:00monthlyhttps://csaboxingday.com/2015/09/16/ketchup-for-what/https://csaboxingday.com/wp-content/uploads/2015/09/dsc_0044.jpgKetchuphttps://csaboxingday.com/wp-content/uploads/2015/09/dsc_0082.jpgHot DogHot Dog. This guy thinks he's gonna get to lick my plate.https://csaboxingday.com/wp-content/uploads/2015/09/dsc_0068.jpgBratKetchup on a brat? Only if it has curry. Seen here with Great Aunt Alberta's German Potato Salad — perhaps a post for another day.https://csaboxingday.com/wp-content/uploads/2015/09/dsc_00901.jpgBottlesI processed the gingham, lug-topped Kilner bottles and Mason jars for 10 minutes, but the plastisol-capped bottles top right got the hot-pack treatment: Hot product into hot jars with hot lid; cross your fingers.https://csaboxingday.com/wp-content/uploads/2015/09/dsc_0090.jpgDSC_0090https://csaboxingday.com/wp-content/uploads/2015/09/dsc_0050.jpgSlipperyYou can cut the cores out if you want; I just let the Vitamix do its thing.https://csaboxingday.com/wp-content/uploads/2015/09/dsc_0048.jpgX marks the spotKnife an X into the end of each tomato. Drop into boiling water for a minute, then transfer to an ice bath. The skins'll slip right off.https://csaboxingday.com/wp-content/uploads/2015/09/dsc_0064.jpgIslandUse a spoon to submerge the sachet, then let the tomato mixture burble away.https://csaboxingday.com/wp-content/uploads/2015/09/dsc_0061.jpgSachetMost of my tinkering was inside the sachet and involved pulling back on the cinnamon. A 2-inch hunk was just right.2018-08-31T14:06:37+00:00monthlyhttps://csaboxingday.com/2018/07/20/compound-interest/https://csaboxingday.com/wp-content/uploads/2018/07/dscn0345.jpgDSCN0345https://csaboxingday.com/wp-content/uploads/2018/07/dscn0335.jpgDSCN0335https://csaboxingday.com/wp-content/uploads/2018/07/dscn0315.jpgDSCN0315See? There you go.https://csaboxingday.com/wp-content/uploads/2018/07/dscn0309.jpgDSCN0309I know. It looks wrong. But as we say in Philly, Trust the Process. Scrape down the sides, and give it another 90 seconds or so. It'll come together.https://csaboxingday.com/wp-content/uploads/2018/07/dscn0331.jpgDSCN0331Here, Summerbutter is gilding the lily that is Lost Bread Company's Table Bread (wheat, rye, spelt, and malted barley). https://csaboxingday.com/wp-content/uploads/2018/07/dscn0299.jpgDSCN0299This is yet another project for which it's probably best not to wear a white shirt.https://csaboxingday.com/wp-content/uploads/2018/07/dscn0253.jpgDSCN0253Now tomato season's in full swing, these little guys may get lost in the shuffle. Not on my watch.https://csaboxingday.com/wp-content/uploads/2018/07/dscn0241.jpgDSCN02412018-07-22T12:04:15+00:00monthlyhttps://csaboxingday.com/2013/06/17/peas-pancetta-penne-and-pink/https://csaboxingday.com/wp-content/uploads/2013/06/dsc_00023.jpgPeas and pancettaYou don't need much bacon--just an inch or two.https://csaboxingday.com/wp-content/uploads/2013/06/dsc_00031.jpgDSC_0003Peas add color--and a bit of snap--to basic pasta carbonara.2018-06-19T17:06:33+00:00monthlyhttps://csaboxingday.com/2014/04/03/mrs-peels-popcorn/https://csaboxingday.com/wp-content/uploads/2014/04/dsc_0004.jpgopenIt's the darndest thing. This jar's lid just will not stay closed. https://csaboxingday.com/wp-content/uploads/2014/04/dsc_0045.jpgdrizzleI went for pinstripes, not the whole catsuit. Sorry, Mrs. Peel. https://csaboxingday.com/wp-content/uploads/2014/04/dsc_00331.jpgshakesShake nearly constantly once the popping starts in earnest.https://csaboxingday.com/wp-content/uploads/2014/04/dsc_0033.jpgDSC_0033https://csaboxingday.com/wp-content/uploads/2014/04/dsc_0027.jpgthreeThese three little guys will tell you when it's safe to proceed.https://csaboxingday.com/wp-content/uploads/2014/04/dsc_00301.jpgjarsSugar and salt, 70% discs, and kernels, ready to go.https://csaboxingday.com/wp-content/uploads/2014/04/dsc_0042.jpgspoonSweet. (And salty.)https://csaboxingday.com/wp-content/uploads/2014/04/emma-peel-03.jpgMrs. PeelSunday nights meant popcorn and TV with Mom - and Dame Diana Rigg as Mrs. Emma Peel. https://csaboxingday.com/wp-content/uploads/2014/04/dsc_0009.jpgkernelsThis winter season, our CSA shareboxes have included two pounds of popcorn.2018-05-18T14:48:19+00:00monthlyhttps://csaboxingday.com/2013/05/08/keep-it-simple-syrup/https://csaboxingday.com/wp-content/uploads/2013/05/img_2644.jpgIMG_2644Sweet and tart and minty fresh. Rhubarb mojito.2018-05-08T13:24:52+00:00monthlyhttps://csaboxingday.com/2017/05/23/rhubarb-chard-mustard-seeds-sausage/https://csaboxingday.com/wp-content/uploads/2017/05/dsc_0095.jpgDSC_0095Yes, I have a giant jar of yellow mustard seeds. Don't you?https://csaboxingday.com/wp-content/uploads/2017/05/dsc_0101.jpgDSC_0101A CSA 4-pointer! Giant bag of baby chard, rhubarb, green onions, and green garlic. https://csaboxingday.com/wp-content/uploads/2017/05/dsc_0096.jpgDSC_0096Yes, I have a giant jar of yellow mustard seeds. Don't you?https://csaboxingday.com/wp-content/uploads/2017/05/dsc_00591.jpgDSC_0059https://csaboxingday.com/wp-content/uploads/2017/05/dsc_0078.jpgDSC_0078Baby chard is dwarfed by the giant rhubarb leaf. Don't mix them up, though. Rhubarb leaves are toxic.https://csaboxingday.com/wp-content/uploads/2017/05/dsc_0079.jpgDSC_0079Green onions (scallions) have tubular leaves; green garlic's are just beveled.https://csaboxingday.com/wp-content/uploads/2017/05/dsc_0080.jpgDSC_0080Onion on the left, garlic on the right. How can you tell?https://csaboxingday.com/wp-content/uploads/2017/05/dsc_0059.jpgDSC_00592018-05-08T13:22:47+00:00monthlyhttps://csaboxingday.com/2018/01/01/party-nuts/https://csaboxingday.com/wp-content/uploads/2018/01/dscn0559.jpgDSCN0559I go heavy on the rosemary, with a lighter hand on the sage and thyme. https://csaboxingday.com/wp-content/uploads/2018/01/dscn05941.jpgDSCN0594In less than a half hour, get six jars for gifting or for hoarding.https://csaboxingday.com/wp-content/uploads/2018/01/dscn0600.jpgDSCN0600https://csaboxingday.com/wp-content/uploads/2018/01/dscn0562.jpgDSCN0562https://csaboxingday.com/wp-content/uploads/2018/01/dscn0569.jpgDSCN0569Apparently, I save the best bites for last.https://csaboxingday.com/wp-content/uploads/2018/01/dscn0594.jpgDSCN0594Take a half hour, end up with six jars for gifting or hoarding.https://csaboxingday.com/wp-content/uploads/2018/01/dscn0580.jpgDSCN05802018-01-01T17:05:20+00:00monthlyhttps://csaboxingday.com/2017/08/24/small-batch-fig-jam/https://csaboxingday.com/wp-content/uploads/2017/08/dsc_0016.jpgDSC_0016https://csaboxingday.com/wp-content/uploads/2017/08/dsc_00111.jpgDSC_0011https://csaboxingday.com/wp-content/uploads/2017/08/dsc_0012.jpgDSC_0012Don't you hate it when there's a spoonful leftover? Yeah, me, too.https://csaboxingday.com/wp-content/uploads/2017/08/dsc_0014.jpgDSC_0014https://csaboxingday.com/wp-content/uploads/2017/08/dsc_0003.jpgDSC_0003Foxy ol' Rocket Dog used to love to eat windfall figs. Man, I miss that guy.https://csaboxingday.com/wp-content/uploads/2017/08/dsc_0039.jpgDSC_0039I find it easiest to quarter each fig, then rock a chef's knife for a couple passes through the whole lot. I prefer a chunkier jam, but if you like a smoother product, mince away further.https://csaboxingday.com/wp-content/uploads/2017/08/dsc_0002.jpgDSC_0002So far this year, the squirrels and the birds have left me about two quarts. https://csaboxingday.com/wp-content/uploads/2017/08/dsc_0011.jpgDSC_00112017-09-25T21:12:09+00:00monthlyhttps://csaboxingday.com/2017/08/31/suffers-succotash/https://csaboxingday.com/wp-content/uploads/2017/08/dsc_0034.jpgDSC_0034https://csaboxingday.com/wp-content/uploads/2017/08/dsc_00141.jpgDSC_0014https://csaboxingday.com/wp-content/uploads/2017/08/dsc_00021.jpgDSC_0002https://csaboxingday.com/wp-content/uploads/2017/08/dsc_0041.jpgDSC_0041https://csaboxingday.com/wp-content/uploads/2017/08/dsc_0050.jpgDSC_00502017-09-16T21:10:20+00:00monthlyhttps://csaboxingday.com/2013/07/18/all-ears-sweet-corn-to-savor-and-to-save/https://csaboxingday.com/wp-content/uploads/2013/07/dsc_00101.jpgEarsAround? Or across? https://csaboxingday.com/wp-content/uploads/2013/07/dsc_00032.jpgFrozen cornBlanch, shock, cut, measure, label, bag, freeze.https://csaboxingday.com/wp-content/uploads/2013/07/dsc_00075.jpgCornSweet. Not starchy.2017-08-23T21:55:31+00:00monthlyhttps://csaboxingday.com/2014/08/25/ginger-cantaloupe-jam/2017-08-16T12:19:22+00:00monthlyhttps://csaboxingday.com/2013/09/19/good-day-sungold-2/https://csaboxingday.com/wp-content/uploads/2013/09/dsc_0045.jpgPincheshttps://csaboxingday.com/wp-content/uploads/2013/09/dsc_00041.jpgPickled green tomatoesDirty martini? Bloody Mary? Cheese-side snack?https://csaboxingday.com/wp-content/uploads/2013/09/dsc_00121.jpgGreeniesFuture tomoliveshttps://csaboxingday.com/wp-content/uploads/2013/09/dsc_0053.jpgPickleshttps://csaboxingday.com/wp-content/uploads/2013/09/dsc_0040.jpgJars of SunshineLiquid gold, labelled.2017-08-05T14:07:08+00:00monthlyhttps://csaboxingday.com/2017/07/20/tahini-slaw/https://csaboxingday.com/wp-content/uploads/2017/07/dsc_0045.jpgDSC_0045https://csaboxingday.com/wp-content/uploads/2017/07/dsc_0016.jpgDSC_0016https://csaboxingday.com/wp-content/uploads/2017/07/dsc_0032.jpgDSC_0032https://csaboxingday.com/wp-content/uploads/2017/07/dsc_0003.jpgDSC_0003Ruffly Savoy cabbage is mild, tender, and a bit earthy--one of my favorites for eating raw.https://csaboxingday.com/wp-content/uploads/2017/07/dsc_0042.jpgDSC_00422017-07-25T12:12:53+00:00monthlyhttps://csaboxingday.com/2017/01/19/brassica-in-pocket/https://csaboxingday.com/wp-content/uploads/2017/01/dsc_0037.jpgdsc_0037https://csaboxingday.com/wp-content/uploads/2017/01/dsc_0026.jpgdsc_0026https://csaboxingday.com/wp-content/uploads/2017/01/dsc_0011.jpgdsc_0011https://csaboxingday.com/wp-content/uploads/2017/01/dsc_0058.jpgdsc_0058https://csaboxingday.com/wp-content/uploads/2017/01/dsc_00451.jpgdsc_0045https://csaboxingday.com/wp-content/uploads/2017/01/dsc_0045.jpgdsc_0045https://csaboxingday.com/wp-content/uploads/2017/01/dsc_0054.jpgdsc_0054Pocketful of greens2017-07-20T19:18:50+00:00monthlyhttps://csaboxingday.com/2017/07/13/get-dipped-get-sauced-get-dressed/https://csaboxingday.com/wp-content/uploads/2017/07/dsc_0020.jpgDSC_0020Treat tender herbs like cut flowers. Trim a bit off the stems and stand them in a glass of water on the counter, where they'll be an attractive nuisance to your cats. So then cover them loosely with a plastic bag and set the whole thing in your fridge.https://csaboxingday.com/wp-content/uploads/2017/07/dsc_0013.jpgDSC_0013https://csaboxingday.com/wp-content/uploads/2017/07/dsc_0004.jpgDSC_0004https://csaboxingday.com/wp-content/uploads/2017/07/dsc_0023.jpgDSC_0023https://csaboxingday.com/wp-content/uploads/2017/07/dsc_0021.jpgDSC_0021The a medium-thick sauce was a creamy, cooling partner to fiery, chili-rubbed, chicken-and-pepper kabobs.2017-07-15T18:18:16+00:00monthlyhttps://csaboxingday.com/2017/07/06/squash-blossom-specials/https://csaboxingday.com/wp-content/uploads/2017/07/dsc_0002.jpgDSC_0002We loved this dish--and talked about doing it again later this summer with limas, corn, and maybe some split Sungold tomatoes.https://csaboxingday.com/wp-content/uploads/2017/07/dsc_0012.jpgDSC_0012https://csaboxingday.com/wp-content/uploads/2017/07/dsc_0018.jpgDSC_0018Isn't it crazy how squash flowers taste like squash? https://csaboxingday.com/wp-content/uploads/2017/07/dsc_0026.jpgDSC_0026https://csaboxingday.com/wp-content/uploads/2017/07/dsc_0019.jpgDSC_0019With everything about the same size (roughly 2 inches), we packed the plate with more veggies and fewer noodles. https://csaboxingday.com/wp-content/uploads/2017/07/dsc_0034.jpgDSC_0034As above, open up the flowers and gently pinch out the anthers.https://csaboxingday.com/wp-content/uploads/2017/07/dsc_0009.jpgDSC_0009We ate them so fast I didn't get any good pictures. https://csaboxingday.com/wp-content/uploads/2017/07/dsc_0028.jpgDSC_0028If you're squeamish about having yellow fingers for the rest of the day, you may want to wear gloves.https://csaboxingday.com/wp-content/uploads/2017/07/dsc_0005.jpgDSC_00052017-07-06T22:07:19+00:00monthlyhttps://csaboxingday.com/2013/11/13/heads-up-addictive-cauliflower-pasta/https://csaboxingday.com/wp-content/uploads/2013/11/dsc_0022.jpgSoaveI love Soave with fall flavors. https://csaboxingday.com/wp-content/uploads/2013/11/dsc_0007.jpgPasta with roasted cauliflowerWinner, winner, meatless dinner.https://csaboxingday.com/wp-content/uploads/2013/11/dsc_0027.jpgtoastyHere they are after a half hour. I actually stuck the pan back in for another 10 minutes.https://csaboxingday.com/wp-content/uploads/2013/11/dsc_0010.jpgfloretsThis gorgeously orange "cheddar" variety roasts up nutty and sweet.https://csaboxingday.com/wp-content/uploads/2013/11/dsc_0009.jpgPasta fixingsHumble, warming, filling, addicting.2017-06-28T23:24:19+00:00monthlyhttps://csaboxingday.com/2013/08/29/swap-box-hero-gimme-a-beet/https://csaboxingday.com/wp-content/uploads/2013/08/dsc_00062.jpgHoney beetsTangy, sweet, earthy. What's not to love?https://csaboxingday.com/wp-content/uploads/2013/08/dsc_00161.jpgBeet handsCaught red-handed? Believe it or not, wash your hands with toothpaste.https://csaboxingday.com/wp-content/uploads/2013/08/dsc_00031.jpgRoasted beetsRoast, covered, for 40-50 minutes in a 400-degree oven. The skins should slip right off.2017-06-28T11:24:03+00:00monthlyhttps://csaboxingday.com/2013/07/08/have-pie-will-travel/https://csaboxingday.com/wp-content/uploads/2013/07/dsc_0037.jpgRack o' PiesCherry-rhubarb and sweet cheese (left), blueberry (right)https://csaboxingday.com/wp-content/uploads/2013/07/img_2959.jpgBlueberry pie to goNow that's a hot pocket.https://csaboxingday.com/wp-content/uploads/2013/07/dsc_0024.jpgSeal the edgesCrimp, pinch, or fork the sides for a good seal.https://csaboxingday.com/wp-content/uploads/2013/07/img_29521.jpgCut it outI used buttermilk dough, made in the food processor.https://csaboxingday.com/wp-content/uploads/2013/07/dsc_0028.jpgShapesUse different shapes/vents for different fillings.https://csaboxingday.com/wp-content/uploads/2013/07/dsc_0021.jpgFillingCenter the filling(s); leave room to seal the sides.https://csaboxingday.com/wp-content/uploads/2013/07/dsc_0019.jpgCheeseA spoonful of sweetened mascarponehttps://csaboxingday.com/wp-content/uploads/2013/07/dsc_0033.jpgPie peopleBorn to hand pie, baby.https://csaboxingday.com/wp-content/uploads/2013/07/dsc_0002.jpgEverywhere you goTake it away. Perfectly portable pastries.2017-06-27T21:45:39+00:00monthlyhttps://csaboxingday.com/2014/02/13/the-beet-goes-on/https://csaboxingday.com/wp-content/uploads/2014/02/dsc_0061.jpgHoochSkål. Na zdorovie. Stay safe and warm.https://csaboxingday.com/wp-content/uploads/2014/02/dsc_0039.jpgMix-insHere's the hot version, with cream horseradish sauce and parsley.https://csaboxingday.com/wp-content/uploads/2014/02/dsc_0054.jpgSlice and shotI used Black Russian bread from Whole Foods. Pumpernickel'd also be great&emdash;or even Limpa.https://csaboxingday.com/wp-content/uploads/2014/02/dsc_0031.jpgNakedHere's the base, before I added anything else.https://csaboxingday.com/wp-content/uploads/2014/02/dsc_0020.jpgIngredientsBeets, walnuts, lemon, and garlic form the base. Tinker away at the edges. https://csaboxingday.com/wp-content/uploads/2014/02/dsc_0016.jpgBeetrootsLast week's sharebox had this lovely bunch of smallish beets.2017-06-27T21:37:37+00:00monthlyhttps://csaboxingday.com/2017/06/21/endless-summer-salad/https://csaboxingday.com/wp-content/uploads/2017/06/dsc_0014.jpgDSC_0014Sometimes my adjustable steel mandoline feels like it's too much for the job. This little OXO box comes with two blade plates and two grater plates, and tucks into a drawer right under the counter. Easy all around.https://csaboxingday.com/wp-content/uploads/2017/06/dsc_0027.jpgDSC_0027https://csaboxingday.com/wp-content/uploads/2017/06/dsc_0019.jpgDSC_0019Will the circle be unbroken? You can keep cycling fresh veggies through the same brine for a couple weeks, at least.2017-06-22T20:40:31+00:00monthlyhttps://csaboxingday.com/2013/06/29/when-life-gives-you-blueberries/https://csaboxingday.com/wp-content/uploads/2013/06/img_2946.jpgTonic AvengerGin, blueberries, basil, lemonade2017-06-21T11:53:42+00:00monthlyhttps://csaboxingday.com/2015/06/11/a-tree-grows-in-philly/https://csaboxingday.com/wp-content/uploads/2015/06/dsc_0071.jpgPanhttps://csaboxingday.com/wp-content/uploads/2015/06/dsc_0077.jpgSliceCherries are the natural fit, but apples, pears, raspberries, blackberries, and rhubarb are also clafouti-friendly. https://csaboxingday.com/wp-content/uploads/2015/06/dsc_0062.jpgDoneWhen done, the cake will pull away slightly from the edge of the pan, and the center will be firm.https://csaboxingday.com/wp-content/uploads/2015/06/dsc_0022.jpgJackpotJackpot.https://csaboxingday.com/wp-content/uploads/2015/06/dsc_0012.jpgSealedAnd vacuum-sealing them flat lets you stack a bunch of bags neatly in your freezer compartment.https://csaboxingday.com/wp-content/uploads/2015/06/dsc_0005.jpgFrozenFreezing the cherries individually lets you load them into bags without their sticking together.https://csaboxingday.com/wp-content/uploads/2015/06/dsc_0037.jpgPitterNext year, I need to invest in a pitter with a hopper. This one-at-a-time business is killing my hands.https://csaboxingday.com/wp-content/uploads/2015/06/dsc_0073.jpgClafoutiA French dish that resembles a German pancake nicknamed Dutch Baby and made in a Danish pan. Right on.https://csaboxingday.com/wp-content/uploads/2015/06/dsc_0056.jpgLoadedSpindly but mighty. I swear the branches sigh with gratitude when you release the fruit.2017-06-13T11:48:00+00:00monthlyhttps://csaboxingday.com/2013/09/05/groundcherry-phyllo-bundles/https://csaboxingday.com/wp-content/uploads/2013/09/dsc_0024.jpgReady to bake.https://csaboxingday.com/wp-content/uploads/2013/09/dsc_0022.jpgReady to roll.Ready to roll.https://csaboxingday.com/wp-content/uploads/2013/09/dsc_0001.jpgPlatedNice and light, not too sweet, and hard to mess up.https://csaboxingday.com/wp-content/uploads/2013/09/dsc_00171.jpgLayer oneWork quickly to build butter-brushed, sugar-dusted layers.https://csaboxingday.com/wp-content/uploads/2013/09/dsc_00101.jpgBubblingHigh in natural pectin, ground cherries gel quickly with just a little heat and sugar.https://csaboxingday.com/wp-content/uploads/2013/09/dsc_0017.jpgJewel beadInside the rustic wrappers sit opalescent beads that look like they ought to be strung into costume jewelry.https://csaboxingday.com/wp-content/uploads/2013/09/dsc_0010.jpgUnwrappedInside the rustic wrappers sit opalescent beads that look like they should be strung into costume jewelry.https://csaboxingday.com/wp-content/uploads/2013/09/dsc_0006.jpgGround cherriesGround cherries come in their own gift packaging.https://csaboxingday.com/wp-content/uploads/2013/09/dsc_0002.jpgGround cherriesA pint in the husk yields about 3/4 cup once you unwrap them.2017-06-12T11:53:39+00:00monthlyhttps://csaboxingday.com/2017/06/01/strawberry-maple-jam/https://csaboxingday.com/wp-content/uploads/2017/06/dsc_0081.jpgDSC_0081If you make a swipe through the jam and the walls hold for a second or two before filling into the gap, you're done.https://csaboxingday.com/wp-content/uploads/2017/06/dsc_00911.jpgDSC_0091One jar for later; a couple tablespoons for Right Now.https://csaboxingday.com/wp-content/uploads/2017/06/dsc_0067.jpgDSC_0067I got the fruit macerating early in the morning, then came back around 3:00 to finish the job.https://csaboxingday.com/wp-content/uploads/2017/06/dsc_0041.jpgDSC_0041https://csaboxingday.com/wp-content/uploads/2017/06/dsc_0061.jpgDSC_0061Maple sugar's what you get when you boil the tree's sap well beyond what you'd need to create syrup. I got my bag as a pantry item in a CSA share over the winter.https://csaboxingday.com/wp-content/uploads/2017/06/dsc_0033.jpgDSC_0033That's my almost-pint on the left. Between the squirrels and the rain, my pickings have been slim this season.https://csaboxingday.com/wp-content/uploads/2017/06/dsc_0056.jpgDSC_00562017-06-01T22:04:44+00:00monthlyhttps://csaboxingday.com/2013/05/31/swap-box-hero-strawbarb-preserves/https://csaboxingday.com/wp-content/uploads/2013/05/dsc_0004.jpgRhubarb stalksRuby beauties scavenged from the swap boxhttps://csaboxingday.com/wp-content/uploads/2013/05/dsc_0008.jpgStrawbarb preservesA pound each of berries and rhubarb yielded 7 small jars of preserves.https://csaboxingday.com/wp-content/uploads/2013/05/dsc_00291.jpgPlate testRepurposed photo from Strawbarb Jam post. Still works: If it doesn't run, your jam is done.https://csaboxingday.com/wp-content/uploads/2013/05/dsc_0024.jpgStrawbarb preservesFruit cooks faster and tastes fresher — with less sugar — in a shallow pan.https://csaboxingday.com/wp-content/uploads/2013/05/dsc_0006.jpgRhubarbRescued rhubarb2017-06-01T14:50:46+00:00monthlyhttps://csaboxingday.com/2014/06/04/pickleberries/https://csaboxingday.com/wp-content/uploads/2014/06/dsc_0029.jpgIngredientsBerries, vinegar, water, honey, salt, pepper. Period.https://csaboxingday.com/wp-content/uploads/2014/06/dsc_0007.jpgPicklefingerPicklefinger strikes again. (Thanks, Bryn.)https://csaboxingday.com/wp-content/uploads/2014/06/dsc_0053.jpgPickleberriesA pint of red brilliance.https://csaboxingday.com/wp-content/uploads/2014/06/dsc_0012.jpgToastA perfect savory bite: baguette, lemon chèvre, pickled strawberry. https://csaboxingday.com/wp-content/uploads/2014/06/dsc_00561.jpgHomegrownOkay, I wasn't exactly OUT of berries; it's just that the bowlful I pick from the raised bed each morning is too precious for anything except fresh eating.2017-05-24T12:39:33+00:00monthlyhttps://csaboxingday.com/2013/06/05/swap-box-hero-pickled-scallions-scapes/https://csaboxingday.com/wp-content/uploads/2013/06/dsc_0014.jpgPacked for picklingPacked for picklinghttps://csaboxingday.com/wp-content/uploads/2013/06/img_2833.jpgBox full o' alliumFor allium only, apparentlyhttps://csaboxingday.com/wp-content/uploads/2013/06/img_28301.jpgWeek 4 Swap BoxIsland of misfit produce: scallions and scapes2017-05-24T12:34:20+00:00monthlyhttps://csaboxingday.com/2017/05/17/bok-choy-rabe/https://csaboxingday.com/wp-content/uploads/2017/05/dsc_0034.jpgDSC_0034From chopping to plating, you're looking at 10 minutes max.https://csaboxingday.com/wp-content/uploads/2017/05/dsc_0043.jpgDSC_0043Perfect under grilled pork tenderloin. Next time, maybe glazed salmon or tofu.https://csaboxingday.com/wp-content/uploads/2017/05/dsc_0008.jpgDSC_0008If the very bottoms of the stems are dried out or fibrous, trim them off just below where the first leaf is attached.https://csaboxingday.com/wp-content/uploads/2017/05/dsc_0030.jpgDSC_0030Take it easy on the soy. More than a tablespoon or so will overwhelm the tender greens.https://csaboxingday.com/wp-content/uploads/2017/05/dsc_00131.jpgStalkAdorable, right?https://csaboxingday.com/wp-content/uploads/2017/05/dsc_0015.jpgDSC_00152017-05-21T12:21:04+00:00monthlyhttps://csaboxingday.com/2014/05/27/roasted-green-garlic-hummus/https://csaboxingday.com/wp-content/uploads/2014/05/dsc_0046.jpgDSC_0046https://csaboxingday.com/wp-content/uploads/2014/05/dsc_0043.jpgPitahttps://csaboxingday.com/wp-content/uploads/2014/05/dsc_00321.jpgWhirled PeasI used a 13.4 oz box of organic chickpeas, with just a bit of the liquid.https://csaboxingday.com/wp-content/uploads/2014/05/dsc_0032.jpgBeans and Butterhttps://csaboxingday.com/wp-content/uploads/2014/05/dsc_00251.jpgRoastingAfter 20 minutes, these were softening, but weren't quite as dark as I like. Another 6 minutes did the trick.https://csaboxingday.com/wp-content/uploads/2014/05/dsc_0039.jpgHummusWith carrots or pita wedges, hummus is a mid-afternoon go-to in our break room.https://csaboxingday.com/wp-content/uploads/2014/05/dsc_00111.jpgGreen GarlicStage I green garlic looks like a scallion, tastes like mild garlic.2017-05-02T16:47:18+00:00monthlyhttps://csaboxingday.com/2014/05/04/sting-for-your-supper/https://csaboxingday.com/wp-content/uploads/2014/05/dsc_0037.jpgBarilotti with nettle pesto and asparagushttps://csaboxingday.com/wp-content/uploads/2014/05/dsc_0010.jpgBagNot poisonous, just painful. Don't touch nettles with your bare hands until they're cooked.https://csaboxingday.com/wp-content/uploads/2014/05/dsc_0013.jpgBoardToasted walnuts and green garlic, reporting for duty.https://csaboxingday.com/wp-content/uploads/2014/05/dsc_0023.jpgCupA 4-ounce bag, after cooking and trimming, yielded one cup of blue-green leaves.https://csaboxingday.com/wp-content/uploads/2014/05/dsc_0033.jpgJarsPesto will keep in the fridge for up to 2 weeks. The wee jar on the right has no cheese and will go in the freezer.https://csaboxingday.com/wp-content/uploads/2014/05/dsc_0036.jpgBowlBarilotti pasta, nettle pesto, and steamed asparagus. A bowl full of springtime.https://csaboxingday.com/wp-content/uploads/2014/05/dsc_0003.jpgIn the bagNot poisonous, just painful. A quick blanch denatures the sting of the leaves' tiny, hollow hairs.2017-05-02T16:43:20+00:00monthlyhttps://csaboxingday.com/2017/05/02/quickled-shiitakes/https://csaboxingday.com/wp-content/uploads/2017/05/dsc_0081.jpgDSC_0081After brining, everything packs tightly into a half-pint jar. I used a full pint, though, because when the pickles are gone, the leftover liquid's a great, savory base for salad dressing.https://csaboxingday.com/wp-content/uploads/2017/05/dsc_0046.jpgDSC_0046Meaty, smoky, umami-y. I don't want these guys to get lost.https://csaboxingday.com/wp-content/uploads/2017/05/dsc_0061.jpgDSC_0061Even after a few days in brine, shiitake stems are super- chewy. I choose to cut them off here (though I tossed the stems in the bag of veggie odds and ends I keep in the freezer to make stock).https://csaboxingday.com/wp-content/uploads/2017/05/dsc_0067.jpgDSC_0067My half-box of CSA shiitakes made up two loose cups of sliced caps. https://csaboxingday.com/wp-content/uploads/2017/05/dsc_0052.jpgDSC_0052Shiitake happens . . . to be my favorite mushroom.2017-05-02T15:15:06+00:00monthlyhttps://csaboxingday.com/2015/04/19/eastertide-fermentation-miracle/https://csaboxingday.com/wp-content/uploads/2015/04/dsc_0184.jpgCounter-cultureCounter-culture. Save your counter. Set your jar on a plate.https://csaboxingday.com/wp-content/uploads/2015/04/dsc_0168.jpgWeightsThese pickle weights keep your product submerged in style. https://csaboxingday.com/wp-content/uploads/2015/04/dsc_0159.jpgSmushThese jars started out with the same volume.https://csaboxingday.com/wp-content/uploads/2015/04/dsc_0147.jpgShredsAfter shredding and salting, cover the bowl with a towel and let it hang out for at least 15 minutes.https://csaboxingday.com/wp-content/uploads/2015/04/dsc_0134.jpgShroudIt's a miracle. Fermentation, I mean.https://csaboxingday.com/wp-content/uploads/2015/04/dsc_0171.jpgPurpleThis batch released so much of its own liquid that I didn't need to add any extra brine.https://csaboxingday.com/wp-content/uploads/2015/04/dsc_0142.jpgEaster SlawThe season's sweetest carrots arrived just in time for Easter. The golden celery root and bright purple cabbage were a bonus. A delicious and beautiful bonus.https://csaboxingday.com/wp-content/uploads/2015/04/dsc_0179.jpgWeight/Wait2017-04-25T12:54:33+00:00monthlyhttps://csaboxingday.com/2014/04/17/cabbage-salt-grammas-secret-ingredient/https://csaboxingday.com/wp-content/uploads/2014/04/dsc_00141.jpgCarrotsWith about half my jars, I added a little shredded carrot for color and crisp.https://csaboxingday.com/wp-content/uploads/2014/04/dsc_0011.jpgKrautA jar of 'kraut will last a good 6-9 months in the fridge.https://csaboxingday.com/wp-content/uploads/2014/04/dsc_00121.jpgFlipjarhttps://csaboxingday.com/wp-content/uploads/2014/04/dsc_0006.jpgSandorkrautFeed your inner science geek—and your gut.https://csaboxingday.com/wp-content/uploads/2014/04/dsc_0010.jpgSandorkrautFeed your inner science geek—and your gut.https://csaboxingday.com/wp-content/uploads/2014/04/dsc_0018.jpgIngredientsPer head, I used roughly 2-3 teaspoons of salt and a 1/2-teaspoon each of juniper berries, caraway seed, and dill seed.https://csaboxingday.com/wp-content/uploads/2014/04/img_3541.jpgBubblesDepending on the ambient temperature, fermentation will take 10 days to a month or more. https://csaboxingday.com/wp-content/uploads/2014/04/img_3509.jpgHeadsDon't believe what they told you in art class. In this case, green + red = pinkhttps://csaboxingday.com/wp-content/uploads/2014/04/dsc_0008.jpgKrautIn the fridge, a jar of fermented sauerkraut <br>will last 6 to 9 months.https://csaboxingday.com/wp-content/uploads/2014/04/photo.jpgBunny BandEaster at Gramma's meant ham and coleslaw — and also the Bunny Band, which now lives at my brother's house.2017-04-25T12:45:08+00:00monthlyhttps://csaboxingday.com/2015/08/25/i-saw-the-figure-5-in-gold/https://csaboxingday.com/wp-content/uploads/2015/08/dsc_00482.jpgWagner Ware #5Pan #5 is perfect for 2.https://csaboxingday.com/wp-content/uploads/2015/08/dsc_0048.jpgWagner Ware #5Pan #5 is perfect for 2.https://csaboxingday.com/wp-content/uploads/2015/08/dp236148.jpgDemuthThe first poster in my dorm room: <i>I Saw the Figure 5 in Gold</i>, 1928, Charles Demuth, American. From Lancaster, PA. Just like my corn.https://csaboxingday.com/wp-content/uploads/2015/08/dsc_0061.jpgGratedI prepped at my picnic table, but still had to change my shirt (and clean my glasses) when I was done.https://csaboxingday.com/wp-content/uploads/2015/08/dsc_0053.jpgThe #5 Panhttps://csaboxingday.com/wp-content/uploads/2015/08/dsc_0079.jpgBowl of SunshineUnbelievably creamy and sweet, but it's simply corn—with a bit of butter, cayenne, salt, and lime.https://csaboxingday.com/wp-content/uploads/2015/08/dsc_0063.jpgGoldenA few crackles across the top are fine; it's still nice and gooey inside.2017-04-14T01:51:01+00:00monthlyhttps://csaboxingday.com/2017/04/06/alli-yum/https://csaboxingday.com/wp-content/uploads/2017/04/dsc_0034.jpgSchmearWhere does it go? On a cheese board aside brie or a fresh chèvre. Or on a bagel. Or spooned over scrambled eggs. Or spread on a brisket or roast pork sandwich. You'll figure it out.https://csaboxingday.com/wp-content/uploads/2017/04/dsc_0001.jpgBasket of OnionsThree giant onions (11 inchers, I'd guess) yielded three 8-ounce jars of jam.https://csaboxingday.com/wp-content/uploads/2017/04/dsc_0030.jpgonion marmaladeSoft silky and savory and sweet. 2017-04-08T12:12:31+00:00monthlyhttps://csaboxingday.com/2013/06/11/10-minute-lemony-broccoli-soup/https://csaboxingday.com/wp-content/uploads/2013/06/dsc_00021.jpgVita broccoliNot yet a hatrack. Yes, the Vitamix is seeing plenty of action so far. https://csaboxingday.com/wp-content/uploads/2013/06/dsc_00052.jpgbroccoli & onionFrom this week's CSA boxhttps://csaboxingday.com/wp-content/uploads/2013/06/dsc_0005.jpg10-minute broccoli soupSeriously. Fresh soup in 10 minutes. 2017-02-15T13:18:20+00:00monthlyhttps://csaboxingday.com/2015/01/28/swap-box-hero-spanakohlpita/https://csaboxingday.com/wp-content/uploads/2015/01/dsc_00011.jpgSo good.Save this pie a place on your next brunch buffet. Makes a nice, meat-free dinner option, too.https://csaboxingday.com/wp-content/uploads/2015/01/dsc_0057.jpgStowedFreezer tape and Sharpies—essential tools.https://csaboxingday.com/wp-content/uploads/2015/01/dsc_0065.jpgSliceServe hot right out of the oven, or warm, or even at room temperature. https://csaboxingday.com/wp-content/uploads/2015/01/dsc_0050.jpgRaw PieReady for the oven. Or the freezer. https://csaboxingday.com/wp-content/uploads/2015/01/dsc_0044.jpgReady to loadHere's an empty pie—6 sheets of phyllo ready to be filled.https://csaboxingday.com/wp-content/uploads/2015/01/dsc_0013.jpgeggsMy pal Kristine's hens gift us with eggs whose yolks aren't just yellow, they're blood-orange orange. Check them out on FB at Full Circle Farmers, LLC.https://csaboxingday.com/wp-content/uploads/2015/01/dsc_0039.jpgGooThe ivory kohlrabi gets a golden glow from my pal Kristine's eggs. https://csaboxingday.com/wp-content/uploads/2015/01/dsc_0034.jpgHerbsSeason to taste, but use a light hand with the salt, since you'll be adding feta later. https://csaboxingday.com/wp-content/uploads/2015/01/dsc_0024.jpgShreddedMy 20-year-old Cuisinart is still going strong. <br>Thank goodness. https://csaboxingday.com/wp-content/uploads/2015/01/dsc_00201.jpgPeeledOnce you get the outer layers off, you can cut the kohlrabi into pieces suitable for your food processor or box grater. 2017-02-12T14:15:13+00:00monthlyhttps://csaboxingday.com/2013/11/28/wonder-and-bounty/https://csaboxingday.com/wp-content/uploads/2013/11/dsc_00041.jpgCran-orange relishIt's a classic. 4 cups of cranberries, 2 supremed oranges (plus their zest), 1-1/3 cups sugar). That's it.https://csaboxingday.com/wp-content/uploads/2013/11/dsc_0006.jpgCrucifersCauliflower, broccoli, and Romanesco will get roasted with olive oil and cippolini.https://csaboxingday.com/wp-content/uploads/2013/11/dsc_0032.jpgButternut squash cakesSquashapalooza rolls on: CSA butternut squash cakes with cream-cheese frosting. Expect the recipe in a few days.2016-11-24T14:02:24+00:00monthlyhttps://csaboxingday.com/2014/01/30/its-in-the-bag-popcorn-on-the-cob/https://csaboxingday.com/wp-content/uploads/2014/01/dsc_0046.jpgBowl. . . and dig in.https://csaboxingday.com/wp-content/uploads/2014/01/dsc_0036.jpgHot saltDress it however you like . . .https://csaboxingday.com/wp-content/uploads/2014/01/dsc_0037.jpgBustedhellip;<i>et voilà</i>! https://csaboxingday.com/wp-content/uploads/2014/01/dsc_0030.jpgClosed bag. . . crimp it closed, and microwave on high for 90-120 seconds.https://csaboxingday.com/wp-content/uploads/2014/01/dsc_0027.jpgOpen bag. . . trim the husks, put a cob in the bag (turns out a quart liquor bag is perfect) . . .https://csaboxingday.com/wp-content/uploads/2014/01/dsc_00211.jpgAside the bag. . . but if you've got a small, brown bag and a microwave . . . https://csaboxingday.com/wp-content/uploads/2014/01/dsc_0009.jpg3 cobsSure, you could jimmy the kernels off with your thumb (ouch) or the back of a spoon . . . 2016-11-15T14:09:48+00:00monthlyhttps://csaboxingday.com/2013/09/11/plum-topped-olive-oil-cake/https://csaboxingday.com/wp-content/uploads/2013/09/dsc_00241.jpgPre-bakedIt's a much easier than it looks.https://csaboxingday.com/wp-content/uploads/2013/09/dsc_0019.jpgPlumflowerReally.https://csaboxingday.com/wp-content/uploads/2013/09/dsc_0025.jpgDusted cakeMake this.https://csaboxingday.com/wp-content/uploads/2013/09/dsc_0013.jpgPint o' plumsGot a lot of these?2016-11-15T13:55:28+00:00monthlyhttps://csaboxingday.com/2015/03/10/miracle-cure-for-root-fatigue/https://csaboxingday.com/wp-content/uploads/2015/03/img_6924.jpgLunch Saladhttps://csaboxingday.com/wp-content/uploads/2015/03/dsc_0135.jpgRoasted Carrotshttps://csaboxingday.com/wp-content/uploads/2015/03/dsc_0170.jpgSalt-Baked Beetshttps://csaboxingday.com/wp-content/uploads/2015/03/dsc_0154.jpgPasteIt looks weird at this stage, but don't worry; <i>creamy</i> is right around the corner.https://csaboxingday.com/wp-content/uploads/2015/03/dsc_0157.jpgHerbageSeason to taste with salt, spices, and fresh herbs.https://csaboxingday.com/wp-content/uploads/2015/03/dsc_0147.jpgLemon JuiceI like lemon. A lot. But a whole lemon here may be too much for you, so start with a half and add more to taste.https://csaboxingday.com/wp-content/uploads/2015/03/dsc_0141.jpgSoomTahini, Tehina. Let's call the whole thing <i>sesame paste</i>. https://csaboxingday.com/wp-content/uploads/2015/03/img_6810.jpgLamb ShackAt $36 a head (and no corkage fee!), Zahav's February Lamb Shack may have been the dining deal of the year.https://csaboxingday.com/wp-content/uploads/2015/03/dsc_0158.jpgRoot, Root, RootWeek-7 roots. And that ain't the half of it.2016-11-15T13:49:48+00:00monthlyhttps://csaboxingday.com/2014/11/12/how-much-fall-can-you-squeeze-into-a-cake/https://csaboxingday.com/wp-content/uploads/2014/11/dsc_0018.jpgLeftoversLeftovers again? Yes, please.https://csaboxingday.com/wp-content/uploads/2014/11/dsc_0047.jpgNaked cake.It may not be beautiful on the outside, but it's perfectly moist and absolutely gorgeous within.https://csaboxingday.com/wp-content/uploads/2014/11/dsc_0043.jpgFully baked.I tested this one after 50 minutes and ended up letting it go for another 10.https://csaboxingday.com/wp-content/uploads/2014/11/dsc_0035.jpgLast mix-inTo keep the fragile berries and nuts from breaking down too much, stir them in by hand at the very end.https://csaboxingday.com/wp-content/uploads/2014/11/dsc_0022.jpgChop, chop.I wanted big pieces, so I chopped by hand. The fruit chunks bake down into a nice gooey gel, and the nuts provide a nice, <i>al dente</i> counterpoint. https://csaboxingday.com/wp-content/uploads/2014/11/dsc_0031.jpgCurdledWhen you add the pumpkin, the batter will look weird—even a little curdled. That's okay.https://csaboxingday.com/wp-content/uploads/2014/11/dsc_0004.jpgInteriorLoaded with fall.https://csaboxingday.com/wp-content/uploads/2014/11/dsc_0013.jpgFallCSA apples and cranberries, ginger, pecans (I liked walnuts even better), and pumpkin purée. 2016-11-15T13:37:28+00:00monthlyhttps://csaboxingday.com/2014/10/20/awesome-sauce/https://csaboxingday.com/wp-content/uploads/2014/10/dsc_0037.jpgMelroseBeautifully russeted, with a bright bite alongside the sweet, Melrose apples are my favorites for out-of-hand eating. https://csaboxingday.com/wp-content/uploads/2014/10/img_5932.jpgThe Might DelawareThat's the Delaware River, as seen from atop Bowman's Hill Tower in Washington Crossing, Pennsylvania. https://csaboxingday.com/wp-content/uploads/2014/10/dsc_00631.jpgJarredNow what? Stirred into oatmeal or yogurt. On pancakes, French toast, or latkes. On a grilled cheese. Aside pork chops. In muffin or cake batter. Over ice cream. Or all alone. https://csaboxingday.com/wp-content/uploads/2014/10/dsc_0052.jpgVitamixI let the apples cool for a few minutes, then pulsed them in the Vitamix for a couple seconds.https://csaboxingday.com/wp-content/uploads/2014/10/dsc_0047.jpgCookedIt's all over but the mashing. https://csaboxingday.com/wp-content/uploads/2014/10/dsc_0019.jpgBrown SugarYeah, yeah, yeah, woo.https://csaboxingday.com/wp-content/uploads/2014/10/dsc_0009.jpgCoreI just use a paring knife, but if you have a corer or one of those fancy, pinwheel gizmos, now's your chance to dust it off.https://csaboxingday.com/wp-content/uploads/2014/10/dsc_0015.jpgFull PotI know this pot looks ridiculously overloaded, but it'll quickly cook down by about half. https://csaboxingday.com/wp-content/uploads/2014/10/dsc_0001.jpgThem ApplesHow 'bout them apples? Our U-Pick adventures netted us a mix of Empire, Melrose, Suncrisp, Topaz, and Jonagold.https://csaboxingday.com/wp-content/uploads/2014/10/dsc_00401.jpgMelroseThese beautifully russeted Melrose apples are my favorites for out-of-hand eating.2018-10-11T16:05:18+00:00monthlyhttps://csaboxingday.com/2014/03/27/miso-en-place/https://csaboxingday.com/wp-content/uploads/2014/03/dsc_0005.jpgplated and pouredSeared NY strip topped by sautéed mushrooms, over fresh arugula, and aside miso-roasted roots.https://csaboxingday.com/wp-content/uploads/2014/03/dsc_00031.jpgroastedThe presence of the syrup increases your odds for a burned, sticky mess, so give the pan a shake a couple times during cooking. https://csaboxingday.com/wp-content/uploads/2014/03/dsc_0003.jpgto shakeI actually prepped the glaze early, too, and stuck it in the fridge with the veggies.https://csaboxingday.com/wp-content/uploads/2014/03/dsc_0026.jpgpackedSwim the cut carrots in water so they don't dry out. Add a squirt of lemon juice to the cut parsnips so they don't brown.https://csaboxingday.com/wp-content/uploads/2014/03/dsc_0006.jpgcasual rootsGoing overboard with the underground.https://csaboxingday.com/wp-content/uploads/2014/03/dsc_0032.jpgbagged. . . and bagged for later.https://csaboxingday.com/wp-content/uploads/2014/03/dsc_0027.jpgspinSalad greens spun . . .https://csaboxingday.com/wp-content/uploads/2014/03/dsc_0001.jpgtub of gooFermented soybean paste. Superfast savory with superlong shelf-life.2016-10-11T13:07:00+00:00monthlyhttps://csaboxingday.com/2013/10/24/the-knights-who-say-nehi-concord-grape-shrub/https://csaboxingday.com/wp-content/uploads/2013/10/dsc_0011.jpgFoxy CollinsMy favorite so far. Light, refreshing. Did you know Concords are considered "too foxy" to make fine wine? https://csaboxingday.com/wp-content/uploads/2013/10/dsc_00121.jpgRogeritaSub the shrub in for the sweet & sour (or simple syrup & lime) in a classic Margarita.https://csaboxingday.com/wp-content/uploads/2013/10/dsc_0080.jpgJack WelcherWarm, soft, and toasty. https://csaboxingday.com/wp-content/uploads/2013/10/dsc_0025.jpgA ShrubberyOne quart of dry grapes made 1-1/2 cups of juice which, with an equal amount of vinegar, perfectly fills a 24-oz jar.https://csaboxingday.com/wp-content/uploads/2013/10/dsc_0017.jpgPulpUse a pestle or wooden spoon to press out as much juice as you can.https://csaboxingday.com/wp-content/uploads/2013/10/dsc_0002.jpgJuiceStraining the juice directly into a measuring cup saves a step—and speeds an otherwise sticky clean-up.https://csaboxingday.com/wp-content/uploads/2013/10/dsc_00331.jpgMacerating grapesGrape juice runs clear. Like wine, a grape shrub gets its color from the skins.https://csaboxingday.com/wp-content/uploads/2013/10/9186a391_rogertheshrubber.jpgRoger the Shrubber"Yes, shrubberies are my trade. I am a shrubber. My name is Roger the Shrubber. I arrange, design and sell shrubberies."2016-10-06T14:23:50+00:00monthlyhttps://csaboxingday.com/2014/10/15/scalloped-neeps-tatties/https://csaboxingday.com/wp-content/uploads/2014/10/dsc_00441.jpgHerbesMix your own Herbes de Provence using dried rosemary, thyme, oregano, savory, marjoram, fennel, and lavender—or buy a blend at most any high-end grocery.https://csaboxingday.com/wp-content/uploads/2014/10/dsc_0040.jpgHerbesMix your own HdP using rosemary, thyme, oregano, savory, marjoram, fennel, and lavender—or buy a blend at most any high-end grocery.https://csaboxingday.com/wp-content/uploads/2014/10/dsc_0060.jpgOven-readyReady for the oven, where total cook time is just over an hour.https://csaboxingday.com/wp-content/uploads/2014/10/dsc_0066.jpgFully bakedSave your palate! Be sure to let these cool off for 15 minutes or so before you serve.https://csaboxingday.com/wp-content/uploads/2014/10/dsc_0058.jpgSliceMy potatoes and turnips were both so fresh that I didn't bother peeling them; if yours have been stored awhile, though, you may want to.https://csaboxingday.com/wp-content/uploads/2014/10/dsc_0034.jpgSlicesMagenta on the outside, snow-white on the inside, Scarlet Turnips are a bit milder than their more-commonly seen, purple-shouldered cousins.https://csaboxingday.com/wp-content/uploads/2014/10/dsc_0028.jpgScarlet TurnipsMagenta on the outside, snow-white on the inside, scarlet turnips are a bit milder than their more-common purple-tinged cousins.https://csaboxingday.com/wp-content/uploads/2014/10/dsc_0063.jpgFully bakedSave your palate! Let it cool for 2016-10-06T14:07:33+00:00monthlyhttps://csaboxingday.com/2013/05/22/quickled-radishes-two-ways/https://csaboxingday.com/wp-content/uploads/2013/05/dsc_0017.jpgRadish quick picklesRadish quickles, hot and plain.2016-10-06T13:59:24+00:00monthlyhttps://csaboxingday.com/2013/12/02/squashapalooza-2-0-butternut-cupcakes/https://csaboxingday.com/wp-content/uploads/2013/12/dsc_0031.jpgPlatedMy new go-to, take-along dessert for a crowd.https://csaboxingday.com/wp-content/uploads/2013/12/dsc_0038.jpgFrostedClementine and lemon zest, plus a hint of cinnamon, dress up a classic cream-cheese frosting.https://csaboxingday.com/wp-content/uploads/2013/12/dsc_0011.jpgGutsScoop out the seeds, but there's no need to peel. Baked, the skin adds a lovely texture.https://csaboxingday.com/wp-content/uploads/2013/12/dsc_0019.jpgNaked cakesNaked cakes were pretty darned good on their own.https://csaboxingday.com/wp-content/uploads/2013/12/dsc_0009.jpgButternutsOfficially now, Squashapalooza: Winter Edition rocks.2016-10-02T14:08:05+00:00monthlyhttps://csaboxingday.com/2013/09/24/haiku-carrot-soup/https://csaboxingday.com/wp-content/uploads/2013/09/dsc_00281.jpgRoasted Purple Hazehttps://csaboxingday.com/wp-content/uploads/2013/09/dsc_00022.jpgOrange velvetfive minutes chopping <br>just seven ingredients <br>and five easy stepshttps://csaboxingday.com/wp-content/uploads/2013/09/dsc_0032.jpgGinger & thymeInfusing the stock with ginger and thymehttps://csaboxingday.com/wp-content/uploads/2013/09/dsc_0018.jpgDSC_0018Carrot coinshttps://csaboxingday.com/wp-content/uploads/2013/09/dsc_00111.jpgRing of firePurple Haze carrots carry the same super-antioxidants found in blueberries.2016-09-27T00:22:30+00:00monthlyhttps://csaboxingday.com/2015/02/23/a-stew-so-nice-i-made-it-twice/https://csaboxingday.com/wp-content/uploads/2015/02/dsc_0112.jpgSept GrainsBarmès-Buecher's <i>Sept Grains</i> ("seven grapes") is made from the free-run juice of Riesling, Muscat, Gewürztraminer, Pinot Blanc, Sylvaner, Chasselas, and Chardonnay.https://csaboxingday.com/wp-content/uploads/2015/02/dsc_0089.jpgTomatoesWhat are you, yellow? I'm down to just three jars of canned tomatoes in the pantry. Yes, sometimes I really do cook by color.https://csaboxingday.com/wp-content/uploads/2015/02/dsc_0047.jpgCoconuttyI rarely use a whole can of coconut milk at once, so this superthink, squeezable, resealable stuff from So Delicious has earned a permanent slot in my fridge door. https://csaboxingday.com/wp-content/uploads/2015/02/dsc_0103.jpgWarmCreamy, spicy, warming, hearty. Perfect for riding out yet another named winter storm.https://csaboxingday.com/wp-content/uploads/2015/02/dsc_00552.jpg"Gluten-Free"Why does gluten rate a front-label snipe? More than twice as many people suffer from severe shellfish allergies as from Celiac Disease.https://csaboxingday.com/wp-content/uploads/2015/02/dsc_0121.jpgStew to GoCurried Peanut Stew, topped and ready for the lunchbox.https://csaboxingday.com/wp-content/uploads/2015/02/dsc_0072.jpgOrangeRhapsody in Orange: Sweet potatoes and carrots will be enhanced with tomatoes, turmeric-laced curry powder, and a hunter-blaze habanero.2016-09-26T23:45:45+00:00monthlyhttps://csaboxingday.com/2016/05/26/microgreen-goddess/https://csaboxingday.com/wp-content/uploads/2016/05/dsc_0056.jpgDSC_0056Radishes are a natural, but carrots, broccoli florets, cauliflower, or any crudité, really, like a dunk here. For salads, choose a sturdier green, like Romaine or even kale.https://csaboxingday.com/wp-content/uploads/2016/05/dsc_0065.jpgDSC_0065Radishes dipped in pulverized radish greens? That's not wrong, is it?https://csaboxingday.com/wp-content/uploads/2016/05/dsc_0038.jpgDSC_0038It's a dressing. It's a dip. It's a Microgreen Goddess. https://csaboxingday.com/wp-content/uploads/2016/05/dsc_0015.jpgDSC_0015This batch looks like mostly radish leaves to me, maybe with a few bulls-blood beets thrown in. A little spicy, a lot delicious.2016-09-25T13:07:28+00:00monthlyhttps://csaboxingday.com/about/https://csaboxingday.com/wp-content/uploads/2013/04/dsc_1025.jpgmehttps://csaboxingday.com/wp-content/uploads/2013/04/dsc_1022.jpgme2016-09-21T11:53:22+00:00weekly0.6https://csaboxingday.com/2016/09/20/taste-the-rainbow/https://csaboxingday.com/wp-content/uploads/2016/09/dsc_0026.jpgdsc_0026This here is definitely not a sad desk lunch.https://csaboxingday.com/wp-content/uploads/2016/09/dsc_0020.jpgdsc_0020With 1-1/2 cups of beans, I usually add about 1/3 cup of the liquid. https://csaboxingday.com/wp-content/uploads/2016/09/dsc_0009.jpgdsc_0009Destemmed, washed, and wrapped in paper towels they'll keep in a zipper bag for up to a week if you squish most of the air out.https://csaboxingday.com/wp-content/uploads/2016/09/dsc_0039.jpgdsc_0039Regular ol' Swiss is hardly monochromatic, but the stained-glass shards of rainbow-chard stems make for a visually arresting (and delicious) dish.https://csaboxingday.com/wp-content/uploads/2016/09/dsc_0022.jpgdsc_0022I generally prep the greens on CSA-delivery day so that they're ready when I'm ready.https://csaboxingday.com/wp-content/uploads/2016/09/dsc_00241.jpgdsc_0024Kaleidescopic goodness.https://csaboxingday.com/wp-content/uploads/2016/09/dsc_0024.jpgdsc_00242018-05-12T00:40:23+00:00monthlyhttps://csaboxingday.com/2013/11/03/squashapalooza-2-0-squash-and-beet-risotto/https://csaboxingday.com/wp-content/uploads/2013/11/dsc_0069.jpgWineI was in a red mood, but a white from the Veneto would work, too.https://csaboxingday.com/wp-content/uploads/2013/11/dsc_0074.jpgDSC_0074https://csaboxingday.com/wp-content/uploads/2013/11/dsc_0053.jpgToastingToast the rice, stirring constantly, until you see little white dots at the centers of the grains.https://csaboxingday.com/wp-content/uploads/2013/11/dsc_0063.jpgSquashedYou'll use half the squash as a purée, and half as cubes.https://csaboxingday.com/wp-content/uploads/2013/11/dsc_0059.jpgDicedBeets, greens, sage, and squash. The holy quartet.https://csaboxingday.com/wp-content/uploads/2013/11/dsc_0047.jpgDelicataAnd Delicata's silky-sweet flesh is perfect for creamy risotto. https://csaboxingday.com/wp-content/uploads/2013/11/dsc_0043.jpgMoonsDelicata's skin is, well, delicate. There's no need to peel it.https://csaboxingday.com/wp-content/uploads/2013/11/dsc_0001.jpgWinter squashCounter balance: two acorns, two butternuts, a delicata, a kobocha, and a Long Island cheese pumpkin. 2016-09-13T22:09:29+00:00monthlyhttps://csaboxingday.com/2013/10/02/apfelfest-2013-chops-cabbage-and-riesling/https://csaboxingday.com/wp-content/uploads/2013/10/dsc_0021.jpgKeller2012 Weingut Keller Riesling—apples, pears, lemon zest, almondshttps://csaboxingday.com/wp-content/uploads/2013/10/img_3428.jpgGemütlichkeitCider-brined pork chops, braised red cabbage, mashed potatoes. Gemütlichkeit.https://csaboxingday.com/wp-content/uploads/2013/10/dsc_0033.jpgCider-brined chopsThe pan sauce is killer: apple brandy, cider, cream, ginger, and mustard.https://csaboxingday.com/wp-content/uploads/2013/10/dsc_0020.jpgSlow-cooker braised red cabbageSet it and forget it.https://csaboxingday.com/wp-content/uploads/2013/10/dsc_0009.jpgApplefestA big bag, three weeks running. https://csaboxingday.com/wp-content/uploads/2013/10/dsc_0014.jpgCabbage ribbonsThe hardest part is chopping the cabbage—and that ain't hard at all.2016-09-13T22:05:35+00:00monthlyhttps://csaboxingday.com/2014/12/14/kale-and-hearty/https://csaboxingday.com/wp-content/uploads/2014/12/dsc_0029.jpgBlue and GreenNot the most photogenic soup, but it sure does taste good.https://csaboxingday.com/wp-content/uploads/2014/12/dsc_0026.jpgKaleAs it cooks down, the kale deepens in color.https://csaboxingday.com/wp-content/uploads/2014/12/dsc_0010.jpgIngredientsAnother soup with a tiny ingredient list. Sink cat is optional.https://csaboxingday.com/wp-content/uploads/2014/12/dsc_0036.jpgGreenIt actually is easy eating green.https://csaboxingday.com/wp-content/uploads/2014/12/dsc_0003.jpgSpudsGolden nuggets.2016-09-13T21:56:26+00:00monthlyhttps://csaboxingday.com/2015/02/08/sunny-crisp-triple-root-salad/https://csaboxingday.com/wp-content/uploads/2015/02/dsc_0060.jpgLunchLemony, mustardy three-root slaw alongside thinly sliced, leftover pork tenderloin. A perfect lean and light lunch. https://csaboxingday.com/wp-content/uploads/2015/02/dsc_0028.jpgSlawHow is it that these three winter roots taste like summer? https://csaboxingday.com/wp-content/uploads/2015/02/dsc_0005.jpgCeleriacFresh-sliced celeriac smells like green apples and, yes, celery. Use it raw in salads, mashed in with potatoes, or roasted and whirred into a silky soup.https://csaboxingday.com/wp-content/uploads/2015/02/dsc_0002.jpgNot a cat toyTry telling Scooter that celeriac isn't a cat toy.https://csaboxingday.com/wp-content/uploads/2015/02/dsc_0024.jpg3-Root SaladPressing my luck with the julienne blade. It's been well over a year since my last mandoline incident.https://csaboxingday.com/wp-content/uploads/2015/02/dsc_0014.jpgRoot-Root-RootGolden beets, celeriac, and carrot. Root, root, root for the home-made team. 2016-09-13T21:51:53+00:00monthlyhttps://csaboxingday.com/2013/08/08/swap-box-hero-okra-edition/https://csaboxingday.com/wp-content/uploads/2013/08/dsc_0013.jpgKuhn "Jacobus" 2012Kühn's trocken (dry) Riesling is one of my favorite summer wines, pairing with everything from grilled fish to Asian food to salads to nothing at all.https://csaboxingday.com/wp-content/uploads/2013/08/dsc_0006.jpgAugust chicken-okra stewChicken, okra, tomatoes, peaches, lemongrass, ginger, jalapeño: A stew in search of a name.https://csaboxingday.com/wp-content/uploads/2013/08/dsc_0019.jpgTrimmed okraTo avoid the dreaded okra slime, trim without exposing the seeds, as in the pod on the right.https://csaboxingday.com/wp-content/uploads/2013/08/img_3139.jpgSwapbox hero2016-08-30T19:16:52+00:00monthlyhttps://csaboxingday.com/2014/09/04/swap-box-hero-pickled-peppers/https://csaboxingday.com/wp-content/uploads/2014/09/dsc_0045.jpgTie-DyeThese tie-dyed beauties will top the next plain cheese pizza pie I order.https://csaboxingday.com/wp-content/uploads/2014/09/dsc_0034.jpgJarsMix it up–or keep like with like. Just be sure to leave enough headroom for the brine and the lid.https://csaboxingday.com/wp-content/uploads/2014/09/dsc_0022.jpgRingsRings of fire. Well, these are actually pretty mild.https://csaboxingday.com/wp-content/uploads/2014/09/dsc_0026.jpgPeppersLong and skinny, banana peppers are usually harvested while still yellow-green. Waxes are typically smaller, with a blunt end, and are often allowed to ripen to orange or even red.https://csaboxingday.com/wp-content/uploads/2014/09/dsc_0024.jpgPeppersBanana peppers are long, skinny, and usually harvested while still yellow-green. Wax peppers are typically smaller, with a blunt end, and are often allowed to ripen to orange or even red.2016-08-23T19:23:49+00:00monthlyhttps://csaboxingday.com/2016/08/23/yummy-stuff/https://csaboxingday.com/wp-content/uploads/2016/08/dsc_00423.jpgDSC_0042Wee. And, yes, yummy-sweet.https://csaboxingday.com/wp-content/uploads/2016/08/dsc_00422.jpgDSC_0042https://csaboxingday.com/wp-content/uploads/2016/08/dsc_0065.jpgDSC_0065A polychromatic platter of pesto-filled peppers screams <i>fresh</i> and <i>summer</i> and <i>simple</i>.https://csaboxingday.com/wp-content/uploads/2016/08/dsc_00661.jpgDSC_0066Bake at 375° for about 15 minutes, until the cheese is bubbly and starting to brown. Serve warm. https://csaboxingday.com/wp-content/uploads/2016/08/dsc_00501.jpgDSC_0050Stir together the goat cheese and the pesto.https://csaboxingday.com/wp-content/uploads/2016/08/dsc_0035.jpgDSC_0035I did a giant basil harvest Sunday, putting up four containers of pesto (minus the cheese) into the freezer. The peppers were a good reason to leave the last jar out.https://csaboxingday.com/wp-content/uploads/2016/08/dsc_0066.jpgDSC_0066A polychromatic platter of pesto-filled peppers screams <i>fresh</i> and <i>summer</i> and <i>simple</i>.https://csaboxingday.com/wp-content/uploads/2016/08/dsc_00571.jpgDSC_0057Arrange the pepper shells on a lined baking sheet. Spoon in the pesto-cheese mixture. https://csaboxingday.com/wp-content/uploads/2016/08/dsc_00421.jpgDSC_0042Flip each pepper to find the side that's most stable, then lop off about a third from the opposite side. Use your fingers (or a small spoon) to scrape out the membrane and any seeds, leaving a nice "cup" for you to fill. Save the trimmings for a salad later.https://csaboxingday.com/wp-content/uploads/2016/08/dsc_0057.jpgDSC_0057Poppers. 2016-08-23T11:01:13+00:00monthlyhttps://csaboxingday.com/2013/08/01/o-caponata-my-caponata/https://csaboxingday.com/wp-content/uploads/2013/08/dsc_00092.jpgBruschettahttps://csaboxingday.com/wp-content/uploads/2013/08/dsc_0056.jpgTomatoes, eggplant, squash, pepperhttps://csaboxingday.com/wp-content/uploads/2013/08/dsc_0063.jpgRaisins and oliveshttps://csaboxingday.com/wp-content/uploads/2013/08/dsc_0048.jpgAromaticshttps://csaboxingday.com/wp-content/uploads/2013/08/dsc_0002.jpgCaponataLate summers, I keep a jar of sweet-tangy caponata in the fridge to top off bruschetta and dress up pasta.https://csaboxingday.com/wp-content/uploads/2013/08/dsc_00091.jpgCaponata Sicilian caponata makes a tangy bruschettahttps://csaboxingday.com/wp-content/uploads/2013/08/dsc_0038.jpgEggplants and patty-panWee eggplants and squash were this week's CSA standouts.2016-08-23T01:36:23+00:00monthlyhttps://csaboxingday.com/2013/08/14/you-say-tomato-smoothie-i-say-gazpacho/https://csaboxingday.com/wp-content/uploads/2013/08/dsc_00381.jpgsingle-serving gazpachoI'll take mine to go.https://csaboxingday.com/wp-content/uploads/2013/08/dsc_0033.jpgReady to whirlNope, not a hatrack yet. The newish Vitamix is still a vital kitchen addition.https://csaboxingday.com/wp-content/uploads/2013/08/dsc_0017.jpgU G L YGazpacho's a great way to use up your less-than-pretty produce.https://csaboxingday.com/wp-content/uploads/2013/08/img_3188.pngAugustOnly one plant survived this crazywet summer, but it's doing the work of three or four.2016-08-15T12:19:56+00:00monthlyhttps://csaboxingday.com/2014/09/21/whizbang-salsa-ii-tomatillo-edition/https://csaboxingday.com/wp-content/uploads/2014/09/dsc_00171.jpgTomatillohttps://csaboxingday.com/wp-content/uploads/2014/09/dsc_0028.jpgJarredDig it.https://csaboxingday.com/wp-content/uploads/2014/09/dsc_00181.jpgHusksWho doesn't love an autumn leaf pile?https://csaboxingday.com/wp-content/uploads/2014/09/dsc_0025.jpgAfter. . . and after. Steamy and spotted.https://csaboxingday.com/wp-content/uploads/2014/09/dsc_0023.jpgReady for the ovenBefore the broiler . . .https://csaboxingday.com/wp-content/uploads/2014/09/dsc_0012.jpgTrioSay good nightshade, Gracie. A salsa of tart tomatillos brightens up everything from chicken to eggs, whichever comes first.https://csaboxingday.com/wp-content/uploads/2014/09/dsc_0017.jpgTomatillo2016-08-11T17:00:22+00:00monthlyhttps://csaboxingday.com/2015/03/30/more-carrots-fewer-sticks/https://csaboxingday.com/wp-content/uploads/2015/03/dsc_0178.jpgDoneI just love these silicone baking cups—no extra butter or spray required, and the muffins pop right out.https://csaboxingday.com/wp-content/uploads/2015/03/dsc_0150.jpgShredsI used the coarse side of my grater, since I wanted some texture in the finished muffin, but if you want the carrots to vanish, scrape on the fine side.https://csaboxingday.com/wp-content/uploads/2015/03/dsc_0169.jpgTwigsKellogg's All-Bran Cereal comes in bud, twig, and flak varieties. For these muffins, you want the twigs.https://csaboxingday.com/wp-content/uploads/2015/03/dsc_0138.jpgDaisyLocally milled Daisy products show up once a season in our sharebox. Fine-grade flours like this usually require you to top off standard recipes' measurements by 2 tbsp per cup.https://csaboxingday.com/wp-content/uploads/2015/03/img_6368.jpgScooter & GracieMeet Gracie, a Havanese mix who's, apparently, part bunny. She hops around a lot on her hind legs, she scarfs carrot nibs like they're Pup-Peroni, and Scooter there can tell you about the indelicate third reason. It rhymes with <i>Thumper</i>. https://csaboxingday.com/wp-content/uploads/2015/03/dsc_0057.jpgParsnip-Carrot Layer CakeThis 50-50 version was a big hit last Easter, but, sure, you could easily use all carrots.https://csaboxingday.com/wp-content/uploads/2015/03/dsc_0074.jpgCarrot-Cake PancakesLightly sweet, not at all fussy, and perfect for, say, a pre-holiday-brunch breakfast.https://csaboxingday.com/wp-content/uploads/2015/03/dsc_0144.jpgBeyond the Baton2016-08-03T02:32:23+00:00monthlyhttps://csaboxingday.com/2014/10/14/down-the-rabbit-hole-carrot-cake-pancakes/https://csaboxingday.com/wp-content/uploads/2014/03/dsc_0074.jpgBiteYou'll probably want to put that frosting on everything—but note that the pancakes were great with a drizzle of maple syrup, too.https://csaboxingday.com/wp-content/uploads/2014/03/dsc_0045.jpgToppingMore milk will land you on the glaze side of the spectrum; less, on the frosting side. Your call, obviously.https://csaboxingday.com/wp-content/uploads/2014/03/image-1.jpgPolarValras-Plage, in the way, way off season: pre-dunk liquid courage and post-dunk down jackets required. https://csaboxingday.com/wp-content/uploads/2014/03/dsc_0037.jpgOrange gooWhen you scoop these wet ingredients into the dry, resist the urge to overmix.https://csaboxingday.com/wp-content/uploads/2014/03/dsc_0025.jpgIngredientsBonus CSA points! The Daisy flour was early-season, unexpected, pantry-item treat.https://csaboxingday.com/wp-content/uploads/2014/03/dsc_0036.jpgGrateThree good-sized carrots yielded two packed cups of fine shreds.https://csaboxingday.com/wp-content/uploads/2014/03/dsc_0068.jpgOrange plateOnly a little sugar, only one egg, no butter (except for the griddle). Go ahead, have another stack.https://csaboxingday.com/wp-content/uploads/2014/03/dsc_0033.jpgBreakfast of championsCognac Jean Fillioux: Because nothing cures jet lag like five snorts of high-end brandy.https://csaboxingday.com/wp-content/uploads/2014/03/dsc_0013.jpgCarrot TetrisWhat's the collective noun for bunches of bunches? My winter-season CSA came out of the chute with five straight weeks of deliciously sweet carrots.2016-08-03T02:23:05+00:00monthlyhttps://csaboxingday.com/2013/09/12/churn-baby-churn-real-peach-ice-cream/https://csaboxingday.com/wp-content/uploads/2013/09/dsc_00131.jpgChips & dipAnimal crackers + ice cream = chips & dip.https://csaboxingday.com/wp-content/uploads/2013/09/dsc_0005.jpgScoopPeach ice cream, for real.https://csaboxingday.com/wp-content/uploads/2013/09/dsc_0011.jpgChurningI let mine churn for 20 minutes, adding the peach bits at the 16-minute mark.https://csaboxingday.com/wp-content/uploads/2013/09/dsc_0016.jpgIce cream loafMakes about a quart, which fills a standard loaf pan.https://csaboxingday.com/wp-content/uploads/2013/09/dsc_0008.jpgCustard chillin'One quart of pre-ice cream. https://csaboxingday.com/wp-content/uploads/2013/09/dsc_0004.jpgCustardJust chillin'https://csaboxingday.com/wp-content/uploads/2013/09/dsc_0003.jpgPeach bitsGet the juices flowing: the liquid'll go into the custard, and the fruit pieces get churned in at the end.2016-08-02T23:29:29+00:00monthlyhttps://csaboxingday.com/2013/07/29/brambly-blackberry-bourbon-jam/https://csaboxingday.com/wp-content/uploads/2013/07/dsc_0010.jpgJarredSubtly brambly —and not at all boozy—this is now my favorite jam. Until I make the next one.https://csaboxingday.com/wp-content/uploads/2013/07/dsc_00091.jpgJamBrambly, bourbon-y berrieshttps://csaboxingday.com/wp-content/uploads/2013/07/dsc_0034.jpgPlate test15 minutes or so at a steady boil is all it takes.https://csaboxingday.com/wp-content/uploads/2013/07/dsc_00033.jpgPulpIf you make smoothies, save the pulp. The seeds'll get ground up but still will provide a spark of flavor - and fiber.https://csaboxingday.com/wp-content/uploads/2013/07/dsc_00331.jpgStrainI strained out the seeds from about half the fruit.https://csaboxingday.com/wp-content/uploads/2013/07/dsc_0017.jpgSmashing blackberriesMash 'em up.https://csaboxingday.com/wp-content/uploads/2013/07/dsc_0029.jpgBlackberry Jam with BourbonA touch of Bourbon gives blackberry jam a whole new feel.2022-09-02T18:14:54+00:00monthlyhttps://csaboxingday.com/2013/08/05/blackberry-pecan-chicken-salad/https://csaboxingday.com/wp-content/uploads/2013/08/dsc_0001.jpgMise en placehttps://csaboxingday.com/wp-content/uploads/2013/08/dsc_0003.jpgChix salad bowlhttps://csaboxingday.com/wp-content/uploads/2013/08/dsc_0014.jpgChicken sammyJuicy berries, creamy yogurt, toasty pecans, woodsy herbs: tasty lunch.2016-07-24T13:53:47+00:00monthlyhttps://csaboxingday.com/2014/07/29/honey-sweetened-blackberry-butter/https://csaboxingday.com/wp-content/uploads/2014/07/dsc_0007.jpgGemsHomegrown. https://csaboxingday.com/wp-content/uploads/2014/07/dsc_0002.jpgTiny JarsI used small jars because the flavor's so concentrated. And because, once opened, the shelf life is short.https://csaboxingday.com/wp-content/uploads/2014/07/dsc_0020.jpgSieveNothing fancy here, either. Just mash half the berries through a strainer.https://csaboxingday.com/wp-content/uploads/2014/07/dsc_00301.jpgBerries & HoneyBerries and honey. Not much more to it than that.https://csaboxingday.com/wp-content/uploads/2014/07/dsc_0010.jpgTurn, turn, turn.Though they're about a week behind last year's pace, my blackberry canes are yielding about a quart a day.https://csaboxingday.com/wp-content/uploads/2014/07/img_5272.jpgMercer, WIIron County, Wisconsin. My happy place for 30-some years.2016-07-24T13:40:29+00:00monthlyhttps://csaboxingday.com/2014/09/08/grilled-nectarine-and-burrata-salad/https://csaboxingday.com/wp-content/uploads/2014/09/dsc_0004.jpgPerfect and PerfectLast week's fruit share included apples, pears, and these perfect nectarines.https://csaboxingday.com/wp-content/uploads/2014/09/dsc_0039.jpgBig SaladSometimes, you just need a big salad.https://csaboxingday.com/wp-content/uploads/2014/09/dsc_00241.jpgIHOSInternational House of Salad: Portugese oil, Spanish vinegar, Amish-country fruit and greens, French wine, and South-Philly Italian cheese.https://csaboxingday.com/wp-content/uploads/2014/09/dsc_0019.jpgStripesJust a few minutes on the grill. Really. Like, two or three. Don't overdo it, or you'll get mushy fruit.https://csaboxingday.com/wp-content/uploads/2014/09/dsc_0014.jpgHalvesThe pits here slipped right out, but if you get stubborn ones, you can cut around them for thick slices instead.https://csaboxingday.com/wp-content/uploads/2014/09/dsc_0037.jpgPaired, PerfectlyCôtes-du-Rhône "La Borry" 2013, Domaine Saint Amant 2016-07-21T20:00:09+00:00monthlyhttps://csaboxingday.com/2013/09/18/kob-salad/https://csaboxingday.com/wp-content/uploads/2013/09/dsc_0009.jpgKOBhttps://csaboxingday.com/wp-content/uploads/2013/09/dsc_0021.jpgHappyHappy, perky kale.https://csaboxingday.com/wp-content/uploads/2013/09/dsc_0012.jpgSadSad, droopy kale.https://csaboxingday.com/wp-content/uploads/2013/09/dsc_00061.jpgKOBEven friends who claim they don't like kale and don't like beets like this salad.https://csaboxingday.com/wp-content/uploads/2013/09/dsc_0030.jpgSlurryhttps://csaboxingday.com/wp-content/uploads/2013/09/dsc_0028.jpgDressing-to-behttps://csaboxingday.com/wp-content/uploads/2013/09/dsc_0038.jpgKale ribbonshttps://csaboxingday.com/wp-content/uploads/2013/09/dsc_0035.jpgChiffonadehttps://csaboxingday.com/wp-content/uploads/2013/09/dsc_00031.jpgSpine2016-07-20T12:04:16+00:00monthlyhttps://csaboxingday.com/2014/07/10/grilly-beans/https://csaboxingday.com/wp-content/uploads/2014/07/dsc_0089.jpgFinished. . . and in the finished dish, after 8 minutes on the grill.https://csaboxingday.com/wp-content/uploads/2014/07/dsc_0082.jpgMinute 6. . . after 6 minutes . . .https://csaboxingday.com/wp-content/uploads/2014/07/dsc_0080.jpgMinute 3. . . and here they are after 3 minutes . . . https://csaboxingday.com/wp-content/uploads/2014/07/dsc_0078.jpgMinute 1Here they are when I first put them on . . .https://csaboxingday.com/wp-content/uploads/2014/07/dsc_0071.jpgOutside-InsideNorthwestern Purple on the outside; Eagles Green on the inside.https://csaboxingday.com/wp-content/uploads/2014/07/dsc_0061.jpgWe could be royalsRoyal Burgundy Beans from this week's CSA share. Real bean-y beans.2016-07-20T11:52:04+00:00monthlyhttps://csaboxingday.com/2015/01/12/august-in-january-corn-poblano-chicken-stew/https://csaboxingday.com/wp-content/uploads/2015/01/dsc_0029.jpgLow and SlowLots of green and gold, coincident with another Packer victory. Nice, aina hey?https://csaboxingday.com/wp-content/uploads/2015/01/dsc_0007.jpgTortillasThese beauties from Tortilleria San Ramon in Philadelphia's Italian Market are fresh off the oven belt. https://csaboxingday.com/wp-content/uploads/2015/01/dsc_0027.jpgIn the PotLots of green and gold, coincident with another Packer win. https://csaboxingday.com/wp-content/uploads/2015/01/dsc_0020.jpgYin-YangLess, but better. I've pretty much stopped buying meat from anywhere but the co-op or farmers market. These yin-yang legs were in one of my Fall CSA shareboxes.https://csaboxingday.com/wp-content/uploads/2015/01/dsc_0018.jpgFrozen SunshineCorn, poblanos, and tomatoes: Out of the deep freeze and onto the low heat.2016-07-20T11:47:02+00:00monthlyhttps://csaboxingday.com/2015/05/04/want-to-preserve-that-half-bottle-screw-it/https://csaboxingday.com/wp-content/uploads/2015/05/dsc_0049.jpgFill 'er upGo ahead. Fill 'er up. Keep the headspace to a minumum.https://csaboxingday.com/wp-content/uploads/2015/05/dsc_0059.jpgFlaskMasking tape is the MVP. Label your mini-bottles, including the date opened. Or learn to enjoy wine roulette. https://csaboxingday.com/wp-content/uploads/2015/05/dsc_0044.jpgBottlesAny clean glass bottle or jar will do (think Snapple, Orangina, Perrier, or even a beer bottle). https://csaboxingday.com/wp-content/uploads/2015/05/dsc_0034.jpgHalfsiesHalf a bottle's headspace will, overnight, dramatically dumb down Bruno's vibrant rosé. A crying shame.https://csaboxingday.com/wp-content/uploads/2015/05/dsc_0321.jpgBruno LafonThis is Bruno. He's a farmer. His wine is great. Don't squander it.2016-07-18T13:36:44+00:00monthlyhttps://csaboxingday.com/2015/05/07/forage-potage/https://csaboxingday.com/wp-content/uploads/2015/05/dsc_0046.jpgRampageDon't you just love it when weeds turn out to be delicious?https://csaboxingday.com/wp-content/uploads/2015/05/dsc_0006.jpgBag o' GreensTouch only the bag—or use gloves or tongs.https://csaboxingday.com/wp-content/uploads/2015/05/dsc_0055.jpgWad o' GreensThat whole 4-ounce bag cooked and compressed into a tennis ball-sized hunk of lemony-green goodness.https://csaboxingday.com/wp-content/uploads/2015/05/dsc_0002.jpgSeriously GreenSeriously green lunch. Better take my toothbrush to work.2016-07-18T13:28:51+00:00monthlyhttps://csaboxingday.com/2015/06/21/old-fashioned-fathers-day-cherries/https://csaboxingday.com/wp-content/uploads/2015/06/dsc_0068.jpgOpen JarRefrigerate any opened or unprocessed jars. They'll last a couple years, at least. https://csaboxingday.com/wp-content/uploads/2015/06/dsc_0011.jpgjarsHappy Father's Day, Dad!https://csaboxingday.com/wp-content/uploads/2015/06/dsc_0049.jpgPitty the FoolMy little gizmo (I call him "Pitty the Fool") was drafted one last time this season. https://csaboxingday.com/wp-content/uploads/2015/06/dsc_0057.jpgSugaredBe gentle when you toss and when you stir—you want to keep the cherries intact, if you can.https://csaboxingday.com/wp-content/uploads/2015/06/dsc_0042.jpgLux CherriesLuxardo, from sour Marasca cherries, beats Bourbon and Brandy. In my book, anyway.https://csaboxingday.com/wp-content/uploads/2015/06/dsc_0039.jpgBright and sourHere in the Northeast, sour cherries seem harder to come by than sweets. If you see 'em, get 'em.2017-06-14T11:22:28+00:00monthlyhttps://csaboxingday.com/2015/05/18/hand-me-down-muffins-share-worthy-curd/https://csaboxingday.com/wp-content/uploads/2015/05/dsc_0028.jpgAll SetNice and firm after three hours in the fridge.https://csaboxingday.com/wp-content/uploads/2015/05/dsc_0024.jpgLoadedA spoonful of curd baked right in infuses the whole muffin with gooey, sweet-tart goodness. This was Sheila's favorite version.https://csaboxingday.com/wp-content/uploads/2015/05/dsc_0022.jpgStrainI get a completely smooth curd about 75% of the time. Not this time, though. If you see any cooked bits of egg in the curd, strain it once more before you add the butter. https://csaboxingday.com/wp-content/uploads/2015/05/dsc_0033.jpgGramma's Rhubarb PieHere you go, Pop. Gramma's pie, in her own careful, extra-fine pen. That overstuffed, crusty, black binder is a treasure.https://csaboxingday.com/wp-content/uploads/2015/05/dsc_0011.jpgJuiceEven juice that pink was no match for the bright orange of farm-fresh egg yolks, so this batch, once finished, was barely blushing. https://csaboxingday.com/wp-content/uploads/2015/05/img_7353.jpgPlantsPro tip from the '70s: Rhubarb leaves can double as bases in your next backyard Wiffle Ball game.https://csaboxingday.com/wp-content/uploads/2015/05/img_7354.jpgRhubarbMy own plants are thriving, but they're nowhere big as the ones from my childhood home; their leaves doubled as Wiffle-ball bases.https://csaboxingday.com/wp-content/uploads/2015/05/dsc_0048.jpgCurds and whoa!Curds and whoa! Tangy rhubard curd and fragrant, vanilla-scented muffins. 2016-07-18T12:53:26+00:00monthlyhttps://csaboxingday.com/2015/06/29/squishy-squash-spreadable-summer/https://csaboxingday.com/wp-content/uploads/2015/06/dsc_00081.jpgJarredSuper-tasty, super-spreadable squishy squash will last in your fridge for a month.https://csaboxingday.com/wp-content/uploads/2015/06/dsc_0025.jpgChiaraA new arrival this spring, "Chiara"—a blend of Tuscan Chardonnay and Sangiovese—has become my go-to wine from light, fresh foods this summer.https://csaboxingday.com/wp-content/uploads/2015/06/dsc_00181.jpgFlatbreadStore-bought flatbreads, squash butter, cherry tomatoes, fresh mozz, and torn basil. Lunch.https://csaboxingday.com/wp-content/uploads/2015/06/dsc_0008.jpgJarredSuper-tasty, super-spreadable squishy squash will last in your fridge for a month.https://csaboxingday.com/wp-content/uploads/2015/06/dsc_0023.jpgJust GrateI like the texture of the coarse shred, but if you really want a "jammy" feel, use the fine side of your grater.https://csaboxingday.com/wp-content/uploads/2015/06/dsc_0018.jpgPattypansFlying-saucer pattypans are slightly denser in texture and nuttier in flavor than zucchini.https://csaboxingday.com/wp-content/uploads/2015/06/dsc_0016.jpgSquished SquashThat's a whole pound of squashy goodness, reduced into one half-pint jar.2016-07-18T12:49:28+00:00monthlyhttps://csaboxingday.com/2015/07/12/another-one-pan-wonder/https://csaboxingday.com/wp-content/uploads/2015/07/dsc_0051.jpgOne-Pan WonderAnother one-pan wonder. https://csaboxingday.com/wp-content/uploads/2015/07/dsc_0049.jpgIn the PanIf you can find just-shy-of-ripe peaches, use 'em; their slices stay intact roasted.https://csaboxingday.com/wp-content/uploads/2015/07/dsc_0041.jpgGang of FourBut peaches and ginger and mushrooms and basil? You betcha. https://csaboxingday.com/wp-content/uploads/2015/07/dsc_0025.jpgMushrooms & BasilMushrooms and basil? Naturally.https://csaboxingday.com/wp-content/uploads/2015/07/dsc_00181.jpgPeach & GingerPeach and Ginger? Sure.2016-07-18T12:44:36+00:00monthlyhttps://csaboxingday.com/2015/07/15/blubarb-jam/https://csaboxingday.com/wp-content/uploads/2015/07/dsc_00251.jpgA ToastSee that little bit left in the jar? Add vinegar, oil, parsley, salt and pepper. Give it a shake, and BOOM: blueberry vinaigrette.https://csaboxingday.com/wp-content/uploads/2015/07/dsc_0008.jpgLittle JarsIt's that time of year: my shelves full of empty little jars are slowly becoming shelves full of full little jars.https://csaboxingday.com/wp-content/uploads/2015/07/dsc_0013.jpgBlubarbBlueberries' natural pectin make them a natural for simple, small-batch preserving.https://csaboxingday.com/wp-content/uploads/2015/07/dsc_0018.jpgBoxing DayDespite all our recent rain, the CSA's blueberries have been super sweet so far this season. 2016-07-18T12:40:43+00:00monthlyhttps://csaboxingday.com/2013/08/22/pesto-alla-trapanese/https://csaboxingday.com/wp-content/uploads/2013/08/dsc_0018.jpgSpaghetti Squash alla TrapaneseAnd on the second day, she ate it with spaghetti squash. And it was good.https://csaboxingday.com/wp-content/uploads/2013/08/dsc_0028.jpgSpaghetti squashPsycho-good squash.https://csaboxingday.com/wp-content/uploads/2013/08/dsc_0044.jpgThe color of summerLighter on the basil than Genovese pesto, Trapanese lets the colors of summer shine through.https://csaboxingday.com/wp-content/uploads/2013/08/dsc_0042.jpgReady to whirlLoad in everything but the oil.https://csaboxingday.com/wp-content/uploads/2013/08/dsc_0039.jpgTrapanese to beI hedged my bets, using 2:1 Genovese basil to oregano, and 1:1 red grape to Sungold tomatoes.https://csaboxingday.com/wp-content/uploads/2013/08/dsc_0046.jpgTrapaneseCavatappi with Pesto <i>alla Trapanese</i>2016-07-18T12:36:11+00:00monthlyhttps://csaboxingday.com/2014/07/17/cloudy-with-a-chance-of-pickles/https://csaboxingday.com/wp-content/uploads/2014/07/dsc_0013.jpgSnappyThese smaller guys went for 4-1/2 days. I let a handful of slightly larger ones go a bit longer.https://csaboxingday.com/wp-content/uploads/2014/07/dsc_0039.jpgLeavesCherry and grape leaves add beneficial tannin, which keeps notoriously watery cucumbers from breaking down too quickly during the ferment.https://csaboxingday.com/wp-content/uploads/2014/07/dsc_0001.jpgCloudyA cloudy brine is a happy brine. Hungry lactobacillus is hard at work!https://csaboxingday.com/wp-content/uploads/2014/07/dsc_0044.jpgFixingsYou can pretty much add whatever you want; I went for garlic, hot pepper, mustard seed, and, of course, lots of dill.https://csaboxingday.com/wp-content/uploads/2014/07/dsc_0030.jpgFixingsYou can pretty much add whatever you want; I went for garlic, dill, mustard seed, and hot pepper.https://csaboxingday.com/wp-content/uploads/2014/07/dsc_0041.jpgIce bathBrrrrrr. Cold cukes stay firmer during fermentation.https://csaboxingday.com/wp-content/uploads/2014/07/dsc_0003.jpgCrock TearsMy poor fermentation crock had been dormant since the winter's last batch of sauerkraut.https://csaboxingday.com/wp-content/uploads/2014/07/dsc_0009.jpgCloudy goodness2016-07-10T19:17:54+00:00monthlyhttps://csaboxingday.com/2016/06/29/swap-box-hero-hot-under-the-collard/https://csaboxingday.com/wp-content/uploads/2016/06/dsc_0093.jpgDSC_0093We loved these as a bed under some curried chicken thighs. You'll want some brown rice (or crusty bread) to sop up the braising liquid.https://csaboxingday.com/wp-content/uploads/2016/06/dsc_00851.jpgDSC_0085Slice the bundle into ribbons, and they're ready for the salad spinner.https://csaboxingday.com/wp-content/uploads/2016/06/dsc_0082.jpgDSC_0082Roll the leaves into a tight bundle.https://csaboxingday.com/wp-content/uploads/2016/06/dsc_0080.jpgDSC_0080Fold the stack in half, right along the spine. Then take your knife and slice off the stems.https://csaboxingday.com/wp-content/uploads/2016/06/dsc_0072.jpgDSC_0072Prepping collards is easier than dealing with rufflier greens like kale. Start by stacking a few like-side leaves on top of each other. https://csaboxingday.com/wp-content/uploads/2016/06/dsc_0066.jpgDSC_0066Collards, okra, and cabbage are our most left-behind CSA veggies. I'm happy to scoop up the extras. https://csaboxingday.com/wp-content/uploads/2016/06/dsc_0085.jpgDSC_00852016-07-20T11:42:41+00:00monthlyhttps://csaboxingday.com/2015/07/31/blackberry-galette-for-two/https://csaboxingday.com/wp-content/uploads/2015/07/fullsizerender.jpgGalette for TwoA two-gal galette. The perfect small-batch summer dessert.https://csaboxingday.com/wp-content/uploads/2015/07/dsc_0022.jpgWith CustardA light layer of custard helps hold everything together.https://csaboxingday.com/wp-content/uploads/2015/07/dsc_0019.jpgFoldsFold the edges in toward the middle, pleating as you go. https://csaboxingday.com/wp-content/uploads/2015/07/dsc_0005.jpgPintI'm pulling nearly a quart a day off my vines this past week. https://csaboxingday.com/wp-content/uploads/2015/07/dsc_0012.jpgTwo-Gal GaletteRustic (in the way that realtors call a teensy house "cozy").2016-06-09T18:16:13+00:00monthlyhttps://csaboxingday.com/2015/08/18/3-2-1-blackberry-simple-syrup/https://csaboxingday.com/wp-content/uploads/2015/08/dsc_0015.jpgSyrupA bottle for now, a jar for later. 3 cups of berries yielded, yup, 3 cups of syrup. Save the leftover pulp to goose the flavor and fiber of your next fruit smoothie.https://csaboxingday.com/wp-content/uploads/2015/08/dsc_0005.jpgLast oneThe last good berry standing; he didn't last 10 seconds after the shutter snapped.https://csaboxingday.com/wp-content/uploads/2015/08/dsc_0014.jpgLast ones pickedSee? I told you they were scruffy.https://csaboxingday.com/wp-content/uploads/2015/08/dsc_0031.jpgSmashBehold, the pre-smashed Blackberry Smash.2016-06-09T18:12:27+00:00monthlyhttps://csaboxingday.com/2015/09/29/swap-box-hero-riches-to-rags-edition/https://csaboxingday.com/wp-content/uploads/2015/09/dsc_00441.jpgPocket of RagsSpooned over rice or tucked into tortillas, <i>Ropa</i> is <br>simple, warm, comfort food. Just be sure to lean forward so you don't drip onto your favorite shirt.https://csaboxingday.com/wp-content/uploads/2015/09/dsc_0054.jpgRopa Viejahttps://csaboxingday.com/wp-content/uploads/2015/09/dsc_00421.jpgDoneLeftovers reheat beautifully. Try a scoop for breakfast, topped with a fried egg.https://csaboxingday.com/wp-content/uploads/2015/09/dsc_0057.jpgCharredThese guys are ready. https://csaboxingday.com/wp-content/uploads/2015/09/dsc_00481.jpgEarly-Morning GrillI love the smell of peppers in the morning. But apparently, poblanos don't spark joy for all our CSA subscribers; I pulled these (and two other bags) out of the swap box.https://csaboxingday.com/wp-content/uploads/2015/09/dsc_0049.jpgRopa ViejaA big, easily transportable pot of <i>ropa vieja</i> will serve 8-10 and is great for tailgates, potlucks, or even camping. https://csaboxingday.com/wp-content/uploads/2015/09/dsc_0042.jpgWork ShirtThis BR work shirt has survived Atlantic, Pacific, and Mediterranean beaches; repeated Wrigley-bleacher beer soakings; and every closet purge since 1987.https://csaboxingday.com/wp-content/uploads/2015/09/dsc_0062.jpgBlistered2016-06-09T18:05:40+00:00monthlyhttps://csaboxingday.com/2015/10/10/swap-box-hero-roasted-pumpkin-butter/https://csaboxingday.com/wp-content/uploads/2015/10/dsc_0085.jpgJarsMy favorite uses: on toast, on pancakes, and between two oatmeal cookies. https://csaboxingday.com/wp-content/uploads/2015/10/dsc_0048.jpgKikuzahttps://csaboxingday.com/wp-content/uploads/2015/10/dsc_0081.jpgAfter . . . and here it is after about an hour in the oven.https://csaboxingday.com/wp-content/uploads/2015/10/dsc_0073.jpgBeforeHere it is, before it goes into the oven . . . https://csaboxingday.com/wp-content/uploads/2015/10/dsc_0061.jpgPucker UpThese halves cooked up very quickly—they were soft and scoopable in less than half an hour.https://csaboxingday.com/wp-content/uploads/2015/10/dsc_0054.jpgSplitSweet and spicy Kikuza squash is a natural for baking.https://csaboxingday.com/wp-content/uploads/2015/10/dsc_0057.jpgPunkinKikuza Squash, rescued from Week 21's swap box.2016-06-09T14:37:07+00:00monthlyhttps://csaboxingday.com/2016/03/07/swap-box-hero-winter-radish-edition/https://csaboxingday.com/wp-content/uploads/2016/03/dsc_0055.jpgDSC_0055Believe it or not, that's one cue-ball-sized radish.https://csaboxingday.com/wp-content/uploads/2016/03/dsc_0043.jpgDSC_0043I prefer a pyramid shape, since the peaks get crispy while the inside stays creamy soft.https://csaboxingday.com/wp-content/uploads/2016/03/dsc_0038.jpgDSC_0038True, the skins are like leather, but the snappy, ivory flesh is nutty and sweet when roasted.https://csaboxingday.com/wp-content/uploads/2016/03/dsc_0010.jpgDSC_0010Quick-pickled radishes are a great foil for tacos, pulled pork, burgers, or other rich meats. https://csaboxingday.com/wp-content/uploads/2016/03/img_0969.jpgIMG_0969Oooooo, scary. Apparently.https://csaboxingday.com/wp-content/uploads/2016/03/dsc_0028.jpgDSC_0028Venn diagram of the Daikon-related "green meat" and "watermelon" radishes.https://csaboxingday.com/wp-content/uploads/2016/03/dsc_0015.jpgDSC_0015Watermelon radishes are among the sweetest of the winter varieties. Try them raw, lightly roasted, or pickled.2016-06-09T14:34:10+00:00monthlyhttps://csaboxingday.com/2016/06/06/june-swoon-salad/https://csaboxingday.com/wp-content/uploads/2016/06/dsc_0009.jpgDSC_0009Festive, no?https://csaboxingday.com/wp-content/uploads/2016/06/dsc_0001.jpgDSC_0001What a gift that the union in the Venn diagram of spinach season and strawberry season is so large.https://csaboxingday.com/wp-content/uploads/2016/06/dsc_0018.jpgDSC_00182016-06-06T14:06:16+00:00monthlyhttps://csaboxingday.com/2016/03/08/thats-the-spirit-diy-tonic/https://csaboxingday.com/wp-content/uploads/2016/03/img_0955.jpgIMG_0955Love the swing-top bottles, which make a great gift or party favor. Just be sure to refrigerate them until you need them.https://csaboxingday.com/wp-content/uploads/2016/03/dsc_0083.jpgDSC_0083Just a shorty. https://csaboxingday.com/wp-content/uploads/2016/03/dsc_0059.jpgDSC_0059Peel off the outer couple layers to reveal the clean, fresh stalks. Then, to release more lemongrass oil, lightly smash the stalks with the butt of your knife or a sturdy glass before you slice them.https://csaboxingday.com/wp-content/uploads/2016/03/dsc_0022.jpgDSC_0022If you can find it, use cinchona in bark form. My first batch used the powder, and the results were hazy. Try again later. https://csaboxingday.com/wp-content/uploads/2016/03/dsc_0007.jpgDSC_0007https://csaboxingday.com/wp-content/uploads/2016/03/dsc_0006.jpgDSC_0006No cheesecloth? Sub in a large coffee filter. The liquid will take longer to strain—and you may have to work in batches—but it'll get you where you need to go.2016-03-15T21:37:36+00:00monthlyhttps://csaboxingday.com/2016/02/22/whoopie-more-carrots/https://csaboxingday.com/wp-content/uploads/2016/02/img_0908.jpgIMG_0908https://csaboxingday.com/wp-content/uploads/2016/02/dsc_0016-1.jpgDSC_0016 (1)Food-nerd bonus points: I grew these grapes.https://csaboxingday.com/wp-content/uploads/2016/02/dsc_0011.jpgDSC_0011Sweet, sweet carrot mosaic. Six weeks straight have our household struggling to keep pace.https://csaboxingday.com/wp-content/uploads/2016/02/dsc_0007.jpgDSC_0007I grated about a third of my carrots on the wee holes <br>and used the coarse plane on the balance. https://csaboxingday.com/wp-content/uploads/2016/02/dsc_0026.jpgDSC_0026It's a cake; it's a cookie; it's a pie. It's a tasty way to use up some carrots.2016-03-06T19:42:10+00:00monthlyhttps://csaboxingday.com/2013/04/30/26/https://csaboxingday.com/wp-content/uploads/2013/04/img_1011.jpgMy first LFFC share of 2013My first LFFC share of 20122016-03-06T15:38:13+00:00monthlyhttps://csaboxingday.com/2015/12/21/spritzerdoodles/https://csaboxingday.com/wp-content/uploads/2015/12/dsc_0042.jpgDSC_0042Sure, sure, "C" is for Cookie. But so is "S."https://csaboxingday.com/wp-content/uploads/2015/12/dsc_0039.jpgDSC_0039Yep. <i>Spritzen</i> means "to squirt."https://csaboxingday.com/wp-content/uploads/2015/12/dsc_0043.jpgDSC_0043S's and O's are traditional in Norway. Why? No idea. My mom always <br>makes the O's as wreaths. She knows best, so I do it, too.https://csaboxingday.com/wp-content/uploads/2015/12/dsc_0037.jpgDSC_0037I always have a devil of a time with the kooky shapes, so I usually stick <br>with the star tip. They are cool, though, aren't they?2015-12-30T14:31:40+00:00monthlyhttps://csaboxingday.com/2013/07/11/squashapalooza-day-iv-zucchini-to-relish/https://csaboxingday.com/wp-content/uploads/2013/07/dsc_00073.jpgRelishShredded zucchini, peppers and onions combine for a sweet pickle relish.2015-07-07T22:38:38+00:00monthlyhttps://csaboxingday.com/2013/12/12/leek-week/https://csaboxingday.com/wp-content/uploads/2013/12/dsc_0032.jpgButtermilkGot buttermilk? Yep. (And, yes, I risked pushing past the pull date - hey, it's already sour, right?) https://csaboxingday.com/wp-content/uploads/2013/12/dsc_0004.jpgSmoothWe're in a cold snap, so I enjoyed this soup hot, but it's also delicious chilled.https://csaboxingday.com/wp-content/uploads/2013/12/dsc_0026.jpgPre-pureeFully cooked, ready for the blender, and still smelling fabulous.https://csaboxingday.com/wp-content/uploads/2013/12/dsc_0022.jpgSpudsAbout an equal amount—a cutting board full—of CSA Yukon Golds.https://csaboxingday.com/wp-content/uploads/2013/12/dsc_0017.jpgLeek sliversThankfully, I was able to salvage the whites of about 5 leeks.https://csaboxingday.com/wp-content/uploads/2013/12/dsc_00112.jpgBucketsThere's a hole in the water heater, dear Liza, dear Liza.https://csaboxingday.com/wp-content/uploads/2013/12/dsc_00091.jpgFrozen leeksMy crisper's getting things a little too crisp lately.2014-10-08T14:57:59+00:00monthlyhttps://csaboxingday.com/2014/01/09/out-of-the-deep-freeze/https://csaboxingday.com/wp-content/uploads/2014/01/dsc_0004.jpgIPADelaware-based Dogfish Head calls 60 Minute their "session IPA." https://csaboxingday.com/wp-content/uploads/2014/01/dsc_0003.jpgChili bowlI got four pretty big bowls out of this batch, and froze a couple more for lunches down the road.https://csaboxingday.com/wp-content/uploads/2014/01/dsc_0018.jpgAnchoAvoid boring beans: Add an ancho (dried poblano) pepper and an onion to the pot. https://csaboxingday.com/wp-content/uploads/2014/01/dsc_0011.jpgSpicesRemind me to buy more cumin next time I'm out. Thanks.https://csaboxingday.com/wp-content/uploads/2014/01/dsc_00061.jpgFrozen corn & tomatoesFrozen CSA corn and tomatoes in actionhttps://csaboxingday.com/wp-content/uploads/2014/01/dsc_00101.jpgBeansI picked up these dried beans at a farmer's market last fall. 2014-10-08T14:54:29+00:00monthlyhttps://csaboxingday.com/2014/02/20/meat-radish-carpaccio/https://csaboxingday.com/wp-content/uploads/2014/02/dsc_00241.jpgUniform-ishI'm still not quite adept with my mandoline, but I'm getting better.https://csaboxingday.com/wp-content/uploads/2014/02/dsc_0029.jpgGreen Not pretty in pink, but this cousin of the ravishing Watermelon radish is still pretty.https://csaboxingday.com/wp-content/uploads/2014/02/dsc_0056.jpgPlateBe sure to use a rimmed plate or a shallow bowl unless you want a wet table.https://csaboxingday.com/wp-content/uploads/2014/02/dsc_0048.jpgSoyPut up in August (still in their shells), I plopped these soy beans, frozen, into boiling water for 5 minutes, shocked them in ice water, and freed them from their pods. Still perfect.https://csaboxingday.com/wp-content/uploads/2014/02/dsc_0043.jpgMincedStir frequently, since minced bits can quickly crunch up and turn bitter.https://csaboxingday.com/wp-content/uploads/2014/02/dsc_0019.jpgPillarA gentle hand with the peeler won't destroy the internal pinwheel pattern.https://csaboxingday.com/wp-content/uploads/2014/02/dsc_0032.jpgVennVenn diagram: What's at the intersection of radish, radish, and radish?https://csaboxingday.com/wp-content/uploads/2014/02/dsc_00131.jpgGreen radsChinese Green Meat Radishes—I'd seen them in the market, but never knew what they were called.2014-10-08T13:55:06+00:00monthlyhttps://csaboxingday.com/2014/03/17/there-will-be-blood-oranges/https://csaboxingday.com/wp-content/uploads/2014/03/dsc_00331.jpgBoxOrange you glad it's nearly Spring?https://csaboxingday.com/wp-content/uploads/2014/03/dsc_0015.jpgSaladArugula and microgreens and goat cheese from last week's CSA share, plus some leftover roast chicken. https://csaboxingday.com/wp-content/uploads/2014/03/dsc_0046.jpgJuice & shallotsSave time and dishes: Make, shake, and store in the same jar.https://csaboxingday.com/wp-content/uploads/2014/03/dsc_0041.jpgHalvesBlood oranges lend a terrific tart-sweet zap to the deep, dark greens that dominate our region's late-winter CSA shares.2014-10-08T13:50:37+00:00monthlyhttps://csaboxingday.com/2014/08/21/swap-box-hero-homemade-tomato-paste/https://csaboxingday.com/wp-content/uploads/2014/08/dsc_0011.jpgJars of Pastehttps://csaboxingday.com/wp-content/uploads/2014/08/dsc_0018.jpgPasteI generally press a strip of plastic wrap onto the surface of the paste before I seal the jar, just to help keep freezer burn at bay. https://csaboxingday.com/wp-content/uploads/2014/08/dsc_00092.jpg4 hours in. . . or you could keep going. After another 2 hours at 250, you're well on your way to paste.https://csaboxingday.com/wp-content/uploads/2014/08/dsc_0002.jpg4 hours in. . . and after another 2 hours at 250 degrees, https://csaboxingday.com/wp-content/uploads/2014/08/dsc_00541.jpgRomasWith plenty of jarred whole and chopped toms already <br>in the pantry—and plenty of sauce already in <br>the freezer—I felt free to experiment with paste.https://csaboxingday.com/wp-content/uploads/2014/08/dsc_00091.jpg2 hours inAfter 2 hours at 300 degrees, you could quit and have a <br>rich, thick, sweetly concentrated tomato sauce . . . https://csaboxingday.com/wp-content/uploads/2014/08/dsc_0070.jpgIn the beginningYou'll likely have a wet, liquidy purée to start, so be <br>careful loading the pan into your oven.https://csaboxingday.com/wp-content/uploads/2014/08/dsc_0008.jpg2 hours inAfter 2 hours at 300https://csaboxingday.com/wp-content/uploads/2014/08/dsc_0068.jpgMiller TimeMiller Time. If you don't have a food mill, use <br>the back of a wooden spoon to press the cooked <br>tomatoes through a fine-mesh sieve.https://csaboxingday.com/wp-content/uploads/2014/08/dsc_0060.jpgChop, chopSince you'll be milling these later, there's no real need to core them, but I didn't figure that out 'til mid-way through.2014-10-08T13:23:00+00:00monthlyhttps://csaboxingday.com/2013/10/09/father-knows-best-grilled-cheese-fruit/https://csaboxingday.com/wp-content/uploads/2013/10/dsc_0005.jpgSplitGrape seeds are fine to eat, but take them out if you want (just leave as much flesh as you can).https://csaboxingday.com/wp-content/uploads/2013/10/dsc_0027.jpgCBG sandwichThe CBGP - cheese-bacon-grape paninihttps://csaboxingday.com/wp-content/uploads/2013/10/dsc_0018.jpgGrillGrill for 4-5 minutes a side, until the cheese is gooeyhttps://csaboxingday.com/wp-content/uploads/2013/10/dsc_0012.jpgAssemblyBread, leaves, cheese, bacon on one side; bread cheese, grape halves on the otherhttps://csaboxingday.com/wp-content/uploads/2013/10/dsc_0041.jpgConcordsRipe Concords - impossibly grapey grapes 2014-08-14T13:15:02+00:00monthlyhttps://csaboxingday.com/2014/05/16/honey-roasted-rhubarb/https://csaboxingday.com/wp-content/uploads/2014/05/dsc_0017.jpgSeptember '13RIP, brown-turkey fig. You fed me well. https://csaboxingday.com/wp-content/uploads/2014/05/dsc_0007.jpgDSC_0007https://csaboxingday.com/wp-content/uploads/2014/05/dsc_0005.jpgDSC_00052014-05-17T12:35:47+00:00monthlyhttps://csaboxingday.com/2014/04/23/let-them-eat-parsnip-carrot-cake/https://csaboxingday.com/wp-content/uploads/2014/04/dsc_0047.jpgHappy BirthdayHappy birthday, Boxing Day. https://csaboxingday.com/wp-content/uploads/2014/04/img_46531.jpgEasterhttps://csaboxingday.com/wp-content/uploads/2014/04/dsc_0054.jpgStandStanding on the shoulders of Gale and Dorie.https://csaboxingday.com/wp-content/uploads/2014/04/dsc_00061.jpgGratehttps://csaboxingday.com/wp-content/uploads/2014/04/dsc_0048.jpgOn a pedestalYou can frost the sides—or just the top. https://csaboxingday.com/wp-content/uploads/2014/04/dsc_0034.jpgBricksThe layers will fit more evenly if you assemble them with the bottoms facing each other,https://csaboxingday.com/wp-content/uploads/2014/04/dsc_00332.jpgBeatersFrosting kabobs. Go ahead. Nobody's looking. https://csaboxingday.com/wp-content/uploads/2014/04/dsc_00271.jpgPansI wanted the POW of a layer cake, but you could do this in a sheet, or even as cupcakes, just as well. https://csaboxingday.com/wp-content/uploads/2014/04/dsc_0021.jpgBatterIt'll look chunky. It's supposed to.https://csaboxingday.com/wp-content/uploads/2014/04/dsc_0017.jpgFlouredCoating the moist ingredients with flour keeps them from sinking to the bottom of the pan during baking.2014-04-24T23:05:34+00:00monthlyhttps://csaboxingday.com/2013/08/12/butterfly-effect-pickled-carrots/https://csaboxingday.com/wp-content/uploads/2013/08/dsc_0012.jpgDSC_0012https://csaboxingday.com/wp-content/uploads/2013/08/img_3198.jpgIn situCarrot refrigerator pickles, <i>in situ</i>.https://csaboxingday.com/wp-content/uploads/2013/08/dsc_0015.jpgJarredhttps://csaboxingday.com/wp-content/uploads/2013/08/dsc_0010.jpgStickshttps://csaboxingday.com/wp-content/uploads/2013/08/dsc_00093.jpgMrs. Peelhttps://csaboxingday.com/wp-content/uploads/2013/08/dsc_0011.jpgDSC_0011https://csaboxingday.com/wp-content/uploads/2013/08/dsc_0007.jpgMrs. Peelhttps://csaboxingday.com/wp-content/uploads/2013/08/img_1749.pngDill eaterA handful of these guys wiped out a half dozen dill and two parsley plants in a single day.2014-04-09T13:36:12+00:00monthlyhttps://csaboxingday.com/2013/07/10/squashapalooza-day-iii-curried-squash-and-carrot-soup/https://csaboxingday.com/wp-content/uploads/2013/07/dsc_0009.jpgSautéed baseThis'd probably make a pretty great side dish if you stopped before you add the stock.https://csaboxingday.com/wp-content/uploads/2013/07/dsc_00072.jpgCurried squash and carrot soupCurried squash and carrot souphttps://csaboxingday.com/wp-content/uploads/2013/07/dsc_00071.jpgSoup-to-BeYellow squash, spring onion, purple carrots, zucchini 2014-04-09T13:16:03+00:00monthlyhttps://csaboxingday.com/2013/07/09/squashapalooza-day-ii/https://csaboxingday.com/wp-content/uploads/2013/07/dsc_0003.jpgZuke-covered pizza pieShave the raw zucchini right onto the hot pizza pie.2014-04-09T13:15:03+00:00monthlyhttps://csaboxingday.com/2013/07/09/a-zucchini-a-day/https://csaboxingday.com/wp-content/uploads/2013/07/dsc_00241.jpgPasta with corn, zuke, tomatoesDinner on Day One, lunch on Day Twohttps://csaboxingday.com/wp-content/uploads/2013/07/dsc_0020.jpgDice gameCSA onions, zucchini, and tomatoes; Jersey-fresh cornhttps://csaboxingday.com/wp-content/uploads/2013/07/dsc_0007.jpgSquash overloadYes, eight is enough.2014-04-09T13:14:03+00:00monthlyhttps://csaboxingday.com/2013/07/01/crisper-cleanout-giardiniera-2/https://csaboxingday.com/wp-content/uploads/2013/07/dsc_0006.jpgJarred GiardinieraIf only I had an Al's Beef.2014-04-09T13:11:33+00:00monthlyhttps://csaboxingday.com/2013/06/13/junebug-ice-cream/https://csaboxingday.com/wp-content/uploads/2013/06/dsc_00071.jpgJunebug Rhubarb-strawberry-cherry "Junebug" ice cream with candied walnutshttps://csaboxingday.com/wp-content/uploads/2013/06/dsc_0017.jpgReady for the freezerReady for the freezerhttps://csaboxingday.com/wp-content/uploads/2013/06/dsc_0015.jpgFoldingFolding, folding, foldinghttps://csaboxingday.com/wp-content/uploads/2013/06/dsc_0007.jpgRhubarb ready for roastingOnly 1/4 cup sugar here2014-04-09T13:04:29+00:00monthlyhttps://csaboxingday.com/2013/05/23/the-heartbreak-of-micro-amnesia/https://csaboxingday.com/wp-content/uploads/2013/05/dsc_0003.jpgMicrogreensThis week, microgreens sadly fed the compost, not me.2014-04-09T12:52:21+00:00monthlyhttps://csaboxingday.com/2013/05/16/white-wines-for-green-leaves/https://csaboxingday.com/wp-content/uploads/2013/05/img_2692.jpgCSA spinach and eggsCSA breakfast for dinnerhttps://csaboxingday.com/wp-content/uploads/2013/05/img_2688.jpgBolognani NosiolaNutty, citrusy Nosiola is great with leafy, tannic greens2014-04-09T12:49:36+00:00monthlyhttps://csaboxingday.com/2013/05/13/the-braisy-bunch/https://csaboxingday.com/wp-content/uploads/2013/05/dsc_1048.jpgBraised and Glazed RadishesShiny, happy radisheshttps://csaboxingday.com/wp-content/uploads/2013/05/dsc_1058.jpgWhite Beauty Rads 5.13.13Ravishing White Beauties2014-04-09T12:48:33+00:00monthlyhttps://csaboxingday.com/2013/05/06/wait-till-next-week/https://csaboxingday.com/wp-content/uploads/2013/05/img_2515.jpgFirst tantalizing homegrown spearMy own 2-year-old plants are off-limits for one more season.https://csaboxingday.com/wp-content/uploads/2013/05/img_2634.jpgFB radishes from Blooming Glen FarmI ate half of these on the walk home from the markethttps://csaboxingday.com/wp-content/uploads/2013/05/img_2618.jpgAsparagus from Culton OrganicsTom says these are from 3-year-old plants!2014-04-09T12:45:43+00:00monthlyhttps://csaboxingday.comdaily1.02025-10-21T03:24:15+00:00