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• Recipes Black Bean Chili This great vegetarian chili is from The Greens Cookbook, from Greens Restaurant in San Francisco. John Melquist of Trukenbrod Bread says this is his favorite black bean recipe by far. He’s been making it for years and highly recommends it. The thick chili is a meal in itself, especially served…
• Recipes Potato-Beet Galette This recipe comes from the folks at homegrown.org, a great go-to source for all things homegrown. It’s a delicious and beautiful dish! In case you were wondering, galette is a general term used in the French cuisine to designate various types of flat, round or freeform crusty cakes.
• Recipes Carrots with Lemon-Honey Glaze Beautifully glazed carrots will add a beauty & sweetness to a meal. Use young tender carrots for the best results.
• Recipes Leek, Celeriac & Potato Soup The perfect cold weather soup for all those root vegetables and hardy leeks. Adapted from Ellen Ecker Ogden’s From the Cook’s Garden.
• Recipes Dillied Carrots Cucumbers don’t have a monopoly on pickling.
• Recipes Broccoli Szechuan Style Hoisin sauce is a traditional Chinese dipping sauce made from sweet potato. There is nothing quite like it’s full flavor! Mirin is a sweetened rice wine vinegar, but you can substitute a dry sherry.
• Recipes Quick Pickled Beets Make your own pickled beets! It’s easier than you think.
• Recipes Artichokes in Lemon Dill Sauce A perfect summer recipe.
• Recipes Rainbow Root Salad The name says it all. This raw veggie salad is easy to make and beautiful to look at, not to mention it tastes great and is full of vitamins and minerals. Serves 6 sides. Variations: You can substitute 1 cup shredded cabbage for the kohlrabi; if you use red beets…
• Tips Winter Squash: Saving Seed Winter squash has harder skin than summer squash does; their flesh is firmer too and so needs to cook longer. The seeds are fully developed when the squash is ready to eat, whereas summer squash needs to be left on the vine well past the eating stage to complete the…