by fifthcrow | Apr 24, 2015
In Calabria, my mother would make this winter minestra (thick soup) with wild greens, such as the dandelions and various chicories that grew everywhere. Nowadays we make the dish with escarole from our garden. Typical of Calabrian minestre, this soup is thick, not...
by fifthcrow | Apr 24, 2015
Here’s a great recipe we got from Hannah Heller, long time CSA member who writes a food blog. Cover beans generously with water. Bring to a boil, then lower heat and simmer covered until completely tender. Start checking the beans after 45 minutes, and add...
by fifthcrow | Apr 24, 2015
This recipe comes to you from Susie Yeo, intern 2011. She prepared these using leek tops and onion tops finely diced- thing we have often just thrown away. They were fabulous! Susie says: I don’t follow an exact recipe, but I think this is close – makes...
by fifthcrow | Jun 18, 2014
This is a Kurtak family favorite that my parents picked up in Iran. The dish can be made with apples or quince and is served with rice (tadik is even better). Ingredients: 1-2 lbs of beef stew meat cut up in bite size cubes 3-6 apples- it’s really flexible. The...
by fifthcrow | May 2, 2014
Extremely nutritious, kohlrabi is new to many folks – but so worth getting to know. Peel the bulbs to remove the coarse skin, dice and roast or put in soups. I also like it raw, thinly sliced in salads – like a really firm turnip. Don’t forget to use...
