Have any of you made ratatouille? I THINK I spelled that correctly! It never appealed to me before this year: then I watched my favorite celebrity chef, Jacques Pepin, prepare it, and it inspired me. The results were really great! I made up a batch on Sunday early and let it cool: you eat it either cold or room temperature. You can serve it plain, or on top of pasta, or put a dollop of plain greek yogurt over it, as I did this morning, and my brown bag lunch was so satisfying and energizing. Here is a link to Jacque's recipe. http://www.kqed.org/w/morefastfoodmyway/pdf/225-recipe.pdf I highly recommend the herbes de provence as seasoning for this dish.

One of our members posted some links for recipes. thanks, Alwilda!

Freezing basil

http://www.thebittenword.com/thebittenword/2011/09/freezing-fresh-basil-and-other-herbs.html

http://www.kalynskitchen.com/2006/06/how-to-freeze-fresh-basil-weekend-herb.html

 Broccoli stems: http://www.thekitchn.com/conscientious-cook-good-uses-f-74591

Broccoli stem slaw: http://abcnews.go.com/GMA/recipe?id=13894657

Chard: http://www.simplyrecipes.com/recipes/swiss_chard/

http://www.csmonitor.com/The-Culture/Food/Stir-It-Up/2013/0708/Meatless-Monday-Tostadas-with-chard-slaw

Kale Chips

I attempted to dehydrate kale chips and although they tasted great immediately after dehydration, they were limp and soggy the next morning. I don't know if I didn't dehydrate them long enough, or they if need to be in a completely airtight container to stay fresh. I'm going to try again and will report back. The recipe I followed was a pulverized mixture of soaked cashews, nutritional yeast, lemon juice and spices spread over the kale leaves and dehydrated for two hours. I'll post the recipe when I have made a successful batch.

Today's fresh veggies!

Our first delivery has arrived and it looks fabulous! I'll try to post a picture. Can't wait to dig into my favorite, the chard, and also the strawberries. While looking for information on managing CSA produce, I came across a website for people participating in CSA's. Some interesting recipes here: garlic soup with parsley spaetzle, anyone? Check it out at http://www.localharvest.org/newsletter.jsp

Fresh Produce 2013

Welcome to the Stevenson CSA for another year of Fresh Produce delivered to the Greenspring campus. This year, I would really love it if we could share our favorite recipes. If you look in the archives from last year, there are a couple of postings, but it never took off. Please, if you have a favorite way of preparing any of the produce you get here, share it with me and I will post here for all to see. Even if it is not a formal recipe, simply stating "this tastes great sauteed with garlic, " will count! The more, the merrier!
Stay healthy and hungry!