The world is becoming flat. With modern trade and transfer, we are increasingly borrowing, buying, and taking from cultures that are far away. This is easy to observe when it comes to food, and not just in restaurants: Here in the CSA box we have gotten some Korean produce: Daikon and Napa cabbage!
I don't talk much about the meat from the box, but the time has come. I. Am. In. Love. Addicted. Hopeless. The quality of this meat is so good I had forgotten the taste of ordinary store-bought ground beef and especially steak. My husband prepares a mean steak, but steaks are all about the quality of the beef and it is hard to fake.
What to do when you have vegetables you don't know what to do with.
We don't buy eggplant in our home. With the CSA, though, we often end up with items that we would not have bought otherwise.
I don't care for the texture and eggplant's flavor is a negative as well, so over the years I have found a few tricks for making it more palatable. This is one of my favorites.
We usually think of pesto as a summer sort of recipe since that's when basil grows in abundance, but pesto doesn't have to be made with fresh basil! I've already shared a carrot-top pesto for spring here on the blog and today I'm sharing version that uses fall/winter greens.
Soup season has arrived and with it sniffles and sickness, but I'm ready. Over the course of a week I've made roughly three gallons of beef bone broth from a single package of Morning Harvest farm's marrow bones. I've written about the healing properties of chicken broth already, and beef bone broth is very similar.