Long time member Jocelyn Cook is well known for providing delicious and creative recipes. This past week she shared a delicious Blueberry-Lemon muffin (or bread) recipe – and it’s vegan! This is a longer recipe, the ingredients list is below while the full recipe is on the blog.
At the beginning of the season I’m anxiously awaiting fresh beets. About this time of the season, I need a new beet recipe. It works out well – as I run through all my staple recipes – the beets keep coming on and I inevitably expand my repertoire. Do you have a favorite beet recipe? Send it to me! I’m always looking for more.
Looking for something a little different for your corn party? Try this version of Mexican Street Corn Salad by Serious Eats. Feel free to make this recipe your own by using peppers of choice or omitting the cilantro. The key is the roasted corn which can be done atop the grill or in the pan as the recipe suggests. They key flavors lie within the corn, lime and spices. Everything else can be adjusted according to preference.
Kohlrabi is a staple in the FDC repertoire. It’s a hearty vegetable that is very popular in Europe and withstands the strange growing patterns of New England. It looks a little bit like a cross between a radish and a cabbage, and I’ve heard the taste described frequently in the same way.
It’s delicious raw, steamed, shredded, fried… I really can’t think of a way that I don’t like kohlrabi now that I am versed in how to use it. There was a time when it sat in the veg drawer, lonely at the end of each week as the sole survivor from the previous weeks Share.
A quick and easy recipe that uses multiple items from this weeks Share (especially if you have the Mushroom Share too!) is a classic featuring cauliflower as the hearty main. It comes together in under an hour, mostly due to roasting time. Often when I pick up my Share, I’ll pre-roast a big pan of vegetables all at once to use throughout the week. You can do that with this dish as well for the roasted items, reheating it all in the same saute pan used to cook the bacon for a quicker, weeknight meal. This version comes from Food Network’s blog. Feel free to use it as inspiration and toss in herbs of choice, swap white wine vinegar for whatever you have on hand, etc. The dish will not suffer.