by stacey | Basil, Blueberries, Cucumbers, Melon, Mint, Uncategorized
1 cantaloupe seeded and chopped 1 to 2 cucumbers (if the cantaloupe is large use 2) seeded and chopped 1/2 cup finely chopped red onion 1/3 to 2/3 cups of water. This is for consistency- increase as needed. Juice and zest of 2 limes 2 teaspoonfuls of salt 1/2 cup of...
by stacey | Cilantro, Cucumbers, Melon, Mint, Parsley, Uncategorized, Watermelon
3 cups cantaloupe (or watermelon) small dice 1 and 1/2 cups cucumber seeded and diced small 1/2 cup of finely chopped red onion 1/2 cup chopped cilantro or parsley (mint also works well) 1 jalapeno seeds remove finely chopped (want more heat add an additional one or a...
by stacey | Arugula, Basil, Broccoli Raab, Cabbage, Celery, Cilantro, Corn, Fennel, Garlic, Garlic Scapes, Greens, Herbs, Kale, Kousa, Mizuna, Onion, Oregano, Parsley, Peppers, Poblano Peppers, Poblanos, Radish, Spicy Peppers, Spigariello, Spinach, Summer Squash, Sweet Peppers, Swiss Chard, Tokyo Bekana, Zucchini, Zucchini/Kousa
CSA Variations from Stacey’s kitchen: This recipe is one of those back pocket recipes that the ingredients can be morphed using what you have. It also freezes like a dream. It is a GREAT recipe to include any of the summer squash which freeze great in soup!...
by stacey | Cucumbers, Dill, Garlic, Summer Squash, Uncategorized, Zucchini, Zucchini/Kousa
Pickling has been around for thousands of years and is one of the oldest forms of food preservation. Pickled produce was the earliest mobile foods, going on long journeys and feeding the traveling community. Pickling has been part of most cultures from the times of...
by stacey | Greens, Mizuna, Uncategorized
Mizuna (pictured right) is also known as a Japanese mustard green. The crunchy greens are mildly bitter and peppery and very nutrient dense. The green works well raw as well as in cooked dishes. The texture is similar to flat leaf parsley. When using in a hot dish,...
