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The two most difficult things about having a CSA are the lack of control over what you get, and the use it or lose it nature of produce. We have our biggest problem with winter storage vegetables, as they slowly pile up in our fridge and basement. When we recently had a bag of potatoes that we hadn’t used, we made a very nice curry out of it. Last night we were staring at . . . → Read More: How to Make Parsnip-Cashew Curry Erik and I have been trading off business trips. I was in NYC last week; he’s there this week and the next. I really struggle with cooking when he’s gone. I forget to eat at regular times, so then I’m STARVING and the only thing that will satisfy my furious stomach is pad thai or some other delivery treat. One order of anything delivered is at least two servings and, yep, I do. I eat . . . → Read More: Cooking for One: Egg-straordinary  One comment - (Comments are closed)  Breakfast, Fast Meals, Recipes  All-Natural Breakfast, Bloody Mary mix, Canning, eggs, tomatoes To motivate ourselves through the winter, we have joined the Dark Days Challenge, which asks that we cook one meal a week focused on SOLE ingredients (sustainable, organic, local, and ethical). Right up our alley! Each blogger gets to set their own parameters within these guidelines. We’ll be sticking to the following rules for our Dark Days recipes: Our primary sources for ingredients will be our CSA through Red Fire Farm, the Somerville Winter . . . → Read More: Dark Days Challenge Week 1: How to Make Potato Gnocchi 5 comments - (Comments are closed) Dark Days, Recipes Canning, celeriac, Dark Days Challenge, eggs, farmers' market, how to, how to eat locally, local flour, local food, pasta, potatoes, Recipe, Root Vegetables, salad, tomatoes, Union Square greenmarket 44 quarts of whole tomatoes and 18 quarts of Bloody Mary mix later, I’m trying to remember how we got ourselves into this. I think the conversation went something like this… Lindsay: How many pounds of tomatoes should we do this year? Erik: Hmmm…how many did we do last year? Lindsay: About 30. Erik: Well, we need to at least twice that many! Please note that Erik was living it up in the Hamptons . . . → Read More: How to Can Whole Tomatoes Last Saturday was National Can-It-Forward Day, a day to spread the fun and value of home canning. Erik and I had our own little party and taught two of our friends the art and science. There was gabbing, a few glasses of wine, and plenty of boiling water. This was the first time I had every canned with people and it was a blast!! A lot of canning is sitting around waiting for the . . . → Read More: Can-It-Forward Recap One comment - (Comments are closed) Canning/Preserving, Recipes blueberries, Can-It-Forward, Canning, local food, tomatoes |
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