Roasted Rhubarb Vinaigrette

Last week, I had a few stalks of rhubarb leftover after a crumble-for-two. Before they got lost and rubbery beneath the early-CSA kale, arugula, and spinach in the crisper, I transformed them into a bright and tangy topping for all that early-CSA kale, arugula, and spinach in the crisper. Those sturdy, deep, dark greens demand…

Get Dipped, Get Sauced, Get Dressed

Tender herbs can be tough. Basil and cilantro and parsley, especially—whether from my CSA or from the grocery store—seem to arrive in bunches so generous that it’s rare I can use them up before they turn yellow and limp (or black and slimy). A pesto batch makes a quick dispatch of the basil. And a…

Microgreen Goddess

“What the heck is a microgreen, anyway?” That’s what a long-time Moore Brothers CSA participant asked me yesterday. “Um, I’m not sure. I’ve always assumed they’re just teensy radish greens, but I’ve never looked it up.” Well, now I have. Turns out, they’re pretty much any super-young salad green (arugula, chard, radish, mustard, beet, and…

There will be blood oranges

I know, I know. They’re not local. But here in southeast-PA’s Zone 7, no citrus is. With the short-seasoned blood oranges, ruby grapefruits, and Meyer lemons, though, I’ll stomach the carbon-footprint guilt. They just pair so beautifully with what is local and available now: Dark, leafy greens. Yes, even in the midst of the region’s…