Jul 14, 2014 | Auburn & Skaneateles CSA, Binghamton CSA, Homer & Cortand CSA, Ithaca CSA, News, Pasta, Pork, Recipes, Seneca Falls CSA, Syracuse CSA, Weeknight Meals
We’ve had some great fennel dishes with the fennel in the CSA Shares lately, roasted with sausage, fresh in farro salad, fennel fronds as garnish. This easy braised pasta is rich and comforting, but not too heavy. It’s also really easy to make a vegetarian...
Jul 7, 2014 | Auburn & Skaneateles CSA, Binghamton CSA, Gluten Free, Homer & Cortand CSA, Ithaca CSA, News, Recipes, Syracuse CSA, Vegan
I was wandering through the co-op the other day looking for something new to try, and I came across these beautiful heirloom lima beans. If you were ever forced to eat the frozen green kind as a child, forget about them. These are nothing like them. The variety I used...
Jul 4, 2014 | Auburn & Skaneateles CSA, Binghamton CSA, Gluten Free, Homer & Cortand CSA, Ithaca CSA, News, Paleo, Recipes, Side Dishes, Syracuse CSA, Vegan
Bok choy is a Chinese cabbage, that is common in stir-fries. Bok choy is versatile outside the wok as well! Try grilling the stalks, like in this recipe with miso. I like to serve bok choy in wedges, with a fork and knife. It makes for a substantial side dish....
Mar 10, 2014 | Auburn & Skaneateles CSA, Binghamton CSA, Gluten Free, Homer & Cortand CSA, Ithaca CSA, News, Recipes, Side Dishes, Syracuse CSA, Vegetarian
CSA members are always looking for new kohlrabi recipes, and this cider braised version is perfect for the end of winter. Savory, and buttery this would be great served along pork or as a hearty side dish at any meal. For more kohlrabi ideas check out these posts...
Jan 18, 2014 | Auburn & Skaneateles CSA, Binghamton CSA, Gluten Free, Homer & Cortand CSA, Ithaca CSA, News, Recipes, Side Dishes, Syracuse CSA, Vegan
I made this cabbage for dinner a few weeks ago and it was a big hit. It’s inspired by a dish I had in China, vinegary and spicy cabbage paired with yellow and red dried chiles. While I didn’t quite replicate it, it’s good enough for an encore and...