What to make with Chard, Scallions, Raspberries
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Fresh Veggie Korean Pancakes from Not Eating Out in New York Rainbow Chard with Quick Pickled Cherries from With Fork & Knife Whole Wheat Raspberry Ricotta Scones from Smitten Kitchen
Tag Archives: Baking
Upside-Down Caramel-Apple Muffins
Another from this week’s New York Times. Our versions of these weren’t nearly as elegant as the ones in the picture in the paper, but they tasted amazing. Upside-Down Caramel Apple Muffins from “A Good Appetite” by Melissa Clark, New … Continue reading
Ground Cherry Muffins
This week we got something I’d never heard of before joining the CSA: husk tomatoes, or as I learned they are also called, ground cherries. From my internet research, they are either related to, or the same thing as, gooseberries. … Continue reading
Zucchini Bread from Smitten Kitchen
From the looks of last week’s share, it seems we’re getting into zucchini season. There are lots of great savory recipes for zucchini, but the way to even the staunchest zucchini hater’s heart is zucchini bread. This recipe from Smitten … Continue reading