Farm to Table: Baby Bok Choy and Other Asian Ingredients
This week’s farm share had a bunch of complementary ingredients that are all frequently used in Asian cooking—baby bok choy, fresh ginger, green onions, and cilantro. Along with a nice slab of flank steak and the contents of my pantry (in which I inexplicably found 4 bottles of sesame oil and 5 bottles of red […]
Farm to Table: Broccoli, Mixed Greens, & Butternut Squash Fries
Tonight’s dinner wasn’t as ambitious as Friday night’s, but it had the distinction of using only ingredients from our farm share boxes other than the meat and a few pantry items. I had a little bit of extra butternut squash from Friday’s pizza, so I cut it into fry-shapes and tossed it with some olive […]
Farm to Table: Butternut Squash & Carrots
Friday’s my day off from Spells Writing Lab, so I had plenty of time to do some heavy-duty cooking for dinner, including what are probably the two most creative uses of my farm share produce. When I received a butternut squash in the first week, I knew I didn’t want to simply roast it or […]
Farm to Table: Leftovers
With Wednesday’s week two pickup approaching and John out of town, I’ve been using up some of the leftovers from week one’s bounty. Last night, I turned the two extra red potatoes that had already been partially cooked for Monday’s salad into quickie mashed potatoes. I simply cooked them in the microwave for about 2 […]