L to R: Kale, kohlrabi, cabbage, dill, cherry tomatoes, tomatoes, chile peppers, eggplant, baby carrots, zucchini, yellow squash, Italian flat beans, red bell peppers, basil.
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(Photo: Ann Grummon, www.6acrestudio.com)
All posts tagged salad
CSA Share #10, and Cucumbers Three Ways
Posted by realfoodroad on August 22, 2012
http://realfoodroad.com/2012/08/22/csa-share-10-and-cucumbers-three-ways/
Green Bean, Tomato, and Olive Salad
Okay, here’s a quick and so, so, easy one for you, any weeknight you could make this one.
Posted by realfoodroad on August 21, 2012
http://realfoodroad.com/2012/08/21/green-bean-tomato-and-olive-salad/
CSA Share #9: Bring On The Veg!!!
L to R: Kale, Cherry Tomatoes, Pickling Cucumbers, Slicing Cucumbers, Green Beans, Summer Squashes, Chile Peppers, Zucchini, Scallions, Parsley, White Eggplant, Red Bell Peppers, Celery, Bok Choy, Tomatoes.
Posted by realfoodroad on August 16, 2012
http://realfoodroad.com/2012/08/16/csa-share-9-bring-on-the-veg/
Rule of the Road #2: Toast It!
Getting the most out of every bite of food I put in my mouth helps me fight the urge to graze my way through the kitchen. When I say “the most”, I mean the most flavor, texture, and nutrition bang for the calorie buck. One way to add layers of flavor and texture easily is to toast.
Posted by realfoodroad on July 6, 2012
http://realfoodroad.com/2012/07/06/rule-of-the-road-2-toast-it/
Rhubarb and Strawberries
Rhubarb and strawberries are soulmates, and they’re in season right now in New England. Both of their seasons are short, so don’t wait. Get out there and get yours. Strawberries that are local and in season taste nothing like their flavor-pale cousins shipped into your grocery store at all times of the year. Local strawberries are a true local delicacy. The strawberries grown in New Hampshire taste entirely differently than the strawberries grown in California (I know, I taste-tested them last year on our family trip), even when the Cali strawberries are eaten fresh-picked and local. The soil and water matter.
Typically, even though it’s botanically a vegetable, rhubarb is used as a fruit, in desserts and jams, and strawberries come along for that ride, because they bring needed sweetness and juiciness to the party. I wanted to shake that up a little bit this week, and find some savory ways to play with both of these lovely, pretty-in-pink-and-red beauties.
Posted by realfoodroad on June 2, 2012
http://realfoodroad.com/2012/06/02/rhubarb-and-strawberries/
