Things you might want to consider making with those end-of-the-summer crops: Peach Butter from Smitten Kitchen Zucchini and Dill Soup by Alaina Sullivan for MarkBittman.com Chicken with Stewed Peppers, Sausage, and Chard from With Fork and Knife Baba Ghanouj from Cheap, … Continue reading
This comes by way of Mark Bittman’s blog. Fish Steamed over Summer Vegetables by Mark Bittman Makes: 4 servings Time: 30 to 40 minutes Versatile and foolproof, this recipe provides both fish and side dish in one preparation (it’s a … Continue reading
Got a backlog of tomatoes? Start with this customizable sauce recipe and add your own flare. We didn’t have fresh basil, so we added dried basil, oregano, and crushed red pepper. We also threw in some chopped garlic before adding … Continue reading
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
In anticipation of the upcoming potato season briefly intersecting with corn season, here’s Mark Bittman’s recipe for Southwest Potatoes. Southwest Potatoes by Mark Bittman from the New York Times Time: about 45 minutes 5 tablespoons olive oil, or more as … Continue reading
This recipe is great because of the sheer volume of veggies it can absorb. We like to add shredded potato or carrot for body, and we always use a lot of greens. This is from Food Matters by Mark Bittman, … Continue reading