Recipes

Read more about the article Recipe: Summer Salsa
Tomatoes, peppers, onion and cilantro are simple ingredients to this simple salsa

Recipe: Summer Salsa

Continue ReadingRecipe: Summer Salsa

Last month's Westside Produce Exchange was amazing. The haul was beyond belief. Each person left with a bag filled with summer produce that rivaled any farmers' market. I brought poblano peppers and in exchange I received tomatoes, peppers, peaches, zucchini, onions, basil and more. All handed out in abundance, all for free. If you've never heard of a produce exchange, check out our previous blog post about it. It's a great way to distribute your excess to friends and to…

Read more about the article Recipe: Eggplant Stir-fry with Green Beans and Cashews
Colors pop and flavors explode when combining green beans, eggplant and the garlic/onion/ginger mixture

Recipe: Eggplant Stir-fry with Green Beans and Cashews

Continue ReadingRecipe: Eggplant Stir-fry with Green Beans and Cashews

It's eggplant time, so it's time to decide which side you're on: love it or hate it. If you're at all squeamish about the texture of eggplant (like yours truly) you'll want to try this recipe that does an excellent job of masking the vegetable's inherent sliminess. It appeared recently in Vegetarian Times magazine and it is proving to be a reputation-building recipe for dear old eggplant. We happened to have harvested several Japanese eggplant and a handful of green…

Read more about the article Recipe: Home Grown Chili Fries (Poblano Pepper Poppers)
Home grown poblanos ready for deliciousness

Recipe: Home Grown Chili Fries (Poblano Pepper Poppers)

Continue ReadingRecipe: Home Grown Chili Fries (Poblano Pepper Poppers)

We're up to our ears in Poblano Peppers from our second-year pepper plant. The little guy hardly produced last year, but over winter the plant started sprouting new leaves and by spring it had doubled in size and was full of flowers. So far we've made chile rellenos and roasted poblano quesadillas, but what else could we do? Chips. Something crunchy but healthy that didn't require roasting and peeling the skins. That's what I wanted. I found this: Rachel Ray's…

Read more about the article Zucchini Overload? Spicy Zucchini Soup to the Rescue
Spicy Zucchini Soup

Zucchini Overload? Spicy Zucchini Soup to the Rescue

Continue ReadingZucchini Overload? Spicy Zucchini Soup to the Rescue

You know the drill: you go away for a weekend and come back to baseball-bat sized zucchini. After you've given away as many as you can and your neighbors have stopped talking to you, there's only one thing you can do--make Spicy Zucchini Soup. This recipe is the perfect solution for zucchini overload because it uses 2 POUNDS of chopped zucchini (you don't have to shred or even peel it). It comes together in about 30 minutes and is perfect…

Read more about the article Using the Abundance: Blackberry Sorbet
Finished Blackberry Sorbet

Using the Abundance: Blackberry Sorbet

Continue ReadingUsing the Abundance: Blackberry Sorbet

Two years ago we dug up a blackberry runner that had wandered over from a neighboring plot at the community garden. We planted it in a pot and year later it took over the place, diving down through the drainage hole and sending up shoots a few feet away along the back wall. Now it's safe to say we are in full production. Eating seasonally is a particular joy when you get to harvest blackberries and make something that would…

Read more about the article Asian Raw Cabbage and Tofu Salad

Asian Raw Cabbage and Tofu Salad

Continue ReadingAsian Raw Cabbage and Tofu Salad

Here's another chance to cook (or not cook) with fresh ingredients from the garden with this great Raw Cabbage and Tofu Salad recipe. It's easy to make and uses your cabbage and carrot harvest from the cool-weather season. It happens; we grow things and then try to figure out what to do with the bounty. This recipe uses a whole head of cabbage, making room for more in the fridge. We used a few colorful carrots and green onions from…

Read more about the article Preserving Cilantro (and other herbs)

Preserving Cilantro (and other herbs)

Continue ReadingPreserving Cilantro (and other herbs)

Nature plays a mean trick on gardeners here in Southern California. By the time the tomatoes are ripe and the chiles are ready to pick, the salsa garden is missing an important ingredient: cilantro. Our delicate friend has long since bolted to seed, and like the hawk and wolf in Ladyhawke, never the twain shall meet. But now there is a simple way to preserve the fresh flavor of cilantro. It's like making pesto, but without the cheese and nuts.…

Read more about the article Recipe: Pasta al Cavolo Broccolo e Romanesco (Gluten-Free)
Finished dish awaiting devouring.

Recipe: Pasta al Cavolo Broccolo e Romanesco (Gluten-Free)

Continue ReadingRecipe: Pasta al Cavolo Broccolo e Romanesco (Gluten-Free)

It's a mouthful of a title, but basically Pasta al Cavolo Broccolo e Romanesco is pasta with Romanesco broccoli and a delightful Italian sprouting broccoli otherwise known as Spigarello or Cavolo Broccolo a Getti di Napoli. I made up this recipe based on what was in the fridge. Spigarello is grown for the leaves more than for the heading flowers. You can use it as a substitute for kale, collards or spinach in cooked dishes like this. Our recipe starts…

Read more about the article Recipe: Root Veggie Chowder with Collard Ribbons
Finished chowder, served with rosemary olive oil bread.

Recipe: Root Veggie Chowder with Collard Ribbons

Continue ReadingRecipe: Root Veggie Chowder with Collard Ribbons

Spring may have arrived, but we're still seeing winter root veggies and greens at the Farmers' Market and in the garden. We tried this new recipe from Vegetarian Times' Eat to Beat Inflammation ebook to use up some of our home grown carrots and collard greens. The recipe involves cooking veggies separately, but all in all it was easy to put together in under an hour. It calls for rutabaga, but we substituted parsnips because we had them on hand…

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