Sauteed Beet Greens with Bacon and Gruyere

Sauteed Beet Greens with Bacon and Gruyere

Lucy is an excellent cook and has a wonderful way of taking what is available seasonally and turning it into something so delicious.   This recipe will help you make use of the beautiful beet greens attached to the roots.  They’re just too good to waste. 

Radish Quinoa Salad with Feta

Radish Quinoa Salad with Feta

This recipe was shared way back during our 2015 CSA season.  It’s worth repeating because it’s so delicious.  We make this often in the spring with the pretty red radishes and in the fall when we harvest daikon.  It is definitely a keeper and one 

Creamy Garlic Scape & Dill Dressing

Creamy Garlic Scape & Dill Dressing

Brian created this recipe in just a few minutes using fresh dill and garlic scapes.  Delicious!   Not too heavy and very fresh tasting.  Use it for a salad dressing, veggie dip or savory sauce.  Excellent on a seasoned lamb burger. 1 – 16 oz container 

A Very Vegetable Shepherd’s Pie

A Very Vegetable Shepherd’s Pie

This recipe was used for a recent supper and the leftovers were perfect for a hot lunch the next day. The recipe makes a generous 9″ x 13″ pan of pure comfort food. The dish comes together quickly and makes a warming dish for a 

Beet Salad with Hard-Boiled Eggs and Mustard Parsley Dressing

Beet Salad with Hard-Boiled Eggs and Mustard Parsley Dressing

This recipe has become a favorite in our house.  It is inspired by the Beet Salad with Poppy Seed + Chive Dressing from the cookbook Now and Again by Julia Turshen.  She is amazing! 2 ½ lbs beets, washed, greens removed and set aside 2 

Gypsy Soup

Gypsy Soup

From a well worn copy of the Moosewood Cookbook, Lucy found this delicious and very easy soup recipe.  It’s a perfect soup for fall when gardeners are harvesting the last of this and that.  We enjoyed this recipe so much, we made it twice in 

Chioggia Beet Salad with Lime and Mint

Chioggia Beet Salad with Lime and Mint

This raw beet salad really shows off the striking colors of these gorgeous roots.  Chioggias are a mild beet that love the flavors used in this salad.  Thank our Lucy for another original winning recipe – a perfect light summer salad. Chioggia Beet roots  Green 

I Can Bake, Roast, Grate, Pickle, Ferment – What Am I?

I Can Bake, Roast, Grate, Pickle, Ferment – What Am I?

The answer to the question is one of our favorite root vegetables – BEETS! If you aren’t a fan of beets, I’m here to tell you a recipe exists for this humble root that will change your mind.   Sure, you may not enjoy a homemade 

Braised Savory Whole Chicken with Tomatoes & Olives

Braised Savory Whole Chicken with Tomatoes & Olives

If we’re cooking a whole cut-up BBF Chicken, it’s most likely going to end up in a saucy, savory skillet dish like this one – tender chicken pieces nestled into a flavorful tomato based sauce with onions, peppers and Kalamata olives.   This skillet dinner is 

A Family Tradition – Barb’s Vegetable Beef Soup

A Family Tradition – Barb’s Vegetable Beef Soup

Today, we’re having Barb’s Beef Vegetable Soup.   This recipe made a regular appearance on our dinner table at the Kinsella house – Anita’s family. Barb, my mother, was a natural in all things food related – cooking, gardening, canning, freezing, baking, catering and enjoying.   And, 

Tomato Sauce – Whole Fruit

Tomato Sauce – Whole Fruit

Like you, we’re often running to get a good meal on the table.   We’re not always planning meals in advance and often it’s 5 o’clock, we’re getting hungry and we need a solution quickly.   That would be the reason this recipe exists – lack of 

Halloween Winter Storm

Halloween Winter Storm

  We got hit hard with an early winter storm on October 30-31.  This was a heavy, wet snow capable of flattening plants and breaking stems. We spent most of the day on October 29 preparing for the storm. We used every #9 wire hoop