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Category Archives: gluten free
Waitin’ For A “Soup-er”man
Hello members, welcome to week 15! This week’s title comes from a Flaming Lips song called “Waitin’ For A Superman.” I suggest you check it out on Youtube. The arrival of celery in the share last week inspired us to … Continue reading
Posted in basil, cabbage, carrots, celery, cilantro, dairy free, fennel, freezing, garlic, gluten free, lettuce, mint, onions, parsley, parsnips, rosemary, salad greens, spinach, summer squash / zucchini, sweet peppers, thyme, tomato, vegan, vegetarian
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Quick and Tasty Fall Dishes
It is harvest time and I am preserving every fresh vegetable I can get my hands on! In my world, that means canning and freezing. With a preservation frenzy in full swing, there is not a lot of time for fixing big elaborate dinners … Continue reading
Posted in cauliflower, chard, eggplant, fennel, garlic, gluten free, kale, parsley, sweet peppers
Tagged Cauliflower Bake, Eggplant Red Pepper Spread, Fennel Salad, Kale and Baked Beans
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The Bibimbap is oh, so Bibimgood!
This dish is my favorite recipe this summer, hands down. Bibimbap is a signature Korean dish. The word literally means “mixed rice”. Traditionally it is served as a bowl of white rice topped with sautéed vegetables, chili paste and sometimes beef … Continue reading
I am eating my veggies, Mom!
Hot diggity-dog…two veggie homeruns this week with my son, and it is only Tuesday! Monday July 8th Kitchen confession time: I hoarded last week’s broccoli for the full week because I have an absolutely addictive broccoli recipe that I could … Continue reading
Posted in broccoli, cabbage, carrots, garlic, gluten free, green onion, scapes, vegetarian
Tagged Kid-Approved!, main, pasta
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Week 6: Recipe Frenzy!
Hello All, With the whirl of July 4th last week (lots of cooking in my world!), my head is spinning with new recipes to try and new flavor combinations to explore. Every year about this time I start to work … Continue reading
Posted in Arugula, basil, cabbage, carrots, cucumber, dill, freezing, garlic, gluten free, green onion, lettuce, Oregano, parsley, Preserving!, radishes, salad greens, scapes, sweet peppers, tomato
Tagged dessert, pasta, salad, salad dressing, slaw
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Week 22: Last Week of our 2011 CSA
Thanks to Katie, Tom and the most amazing farm crew for the wonderful season of fresh produce! Best Breakfast Hash Ever (aka Hippie Hash) Bacon fat or olive oil 1/2 lb potatoes, diced and par boiled for 8 minutes … Continue reading
Posted in beets, broccoli, brussels sprouts, cabbage, carrots, celeriac, cilantro, garlic, gluten free, hot peppers, leeks, potatoes, rosemary, vegan, vegetarian
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Week 21: Cool weather comforts
Pumpkin Puree Great for storing in the freezer. Think pumpkin bread, pumpkin bars, pumpkin pie, pumpkin waffles (see recipe below)…1 large pumpkin makes about 2 cups puree. Cut the pumpkin in half. With a spoon or a scoop, scrape out … Continue reading
Posted in cabbage, carrots, cauliflower, dairy free, garlic, gluten free, green onion, kale, potatoes, Preserving!, pumpkin, radishes, rosemary, sweet peppers, vegan, vegetarian, winter squash
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Week 18 Autumn
Enjoy this post from our Groundswell Community Farm Cookbook. The pictures were taken last year in October. Autumn The harvest, the beauty, the frost Celeriac Celeriac, or celery root, has a nice, mild celery flavor with a typical root … Continue reading
Posted in celeriac, celery, gluten free, leeks, parsnips, Preserving!, pumpkin, rutabaga, sweet potato, vegan, vegetarian, winter squash
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Week Fourteen
Stewed Tomatoes w/ Green Beans and Basil Great served with grilled steak 1lb green beans 4 large tomatoes 2 garlic cloves, minced 1 Tbsp olive oil 2 Tbsp chopped basil salt and pepper parmesan cheese, optional Bring a … Continue reading
Posted in basil, carrots, chives, cilantro, dairy free, dill, gluten free, green beans, parsley, Preserving!, tomatillo, tomato, vegan, vegetarian
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Week 13: late summer recipes
Grilled Vegetable Lasagna 1 eggplant, cut into 1/4 in slices 1 zucchini, cut into 1/4 inch slices 1 summer squash, cut into 1/4 inch slices 4 portabello mushrooms 2 bell peppers, preferably sweet red, cut in half olive oil … Continue reading
Groundswell Cooking 