Loaded Spaghetti Squash Bowls

If you know Erin, you know she is big into stacking dishesIMG_0410 (from her waitressing days), minimizing messes (mostly mine) and cleaning as she goes. So the thought of using food as recipticle for our food appeals to her on many levels. Stuffing veggies can be a lot of fun to make and to eat. It only requires a little bit of add preparation but most can be done while you are

Selecting the best corn…

You do not need to pull back the husk on corn to find a good ear of corn. To select a nice ear, simply follow these tips: 1. Look for bright green husks that are a little shiny. 2. Look for soft golden silky tassels at the end of the ear. 3. Squeeze the end of the ear. You should feel firm, densely packed kernels at the end of the ear. 4. Look at the cut end of the stem for a fresh cut.   [caption id="attachment_7235"

Watermelon Rind Pickles

So, there will be watermelons in the bag this week. It didn't make it onto the list, but they are coming. One thing that is supposed to be great to serve with pork chops, chicken, even as a snack are watermelon rind pickles. I have never made them myself, but I saw this recipe in Bon Appetit and now I cannot wait! 4 lb watermelon 1 serrano chile 1 1" piece of peeled ginger, thinly sliced 2 star anise pods 4 tsp kosher salt 1 tsp black

Week 12 | What I’m Making

Week 12 | What I'm Making Each week I’ll be sharing a glimpse of my Fresh Fork haul and ideas on what you can prepare using it.  Hopefully my ideas will inspire you and what you’ll create in your kitchen! Eggplant | Chickpea Ratatouille  The recipe doesn't actually include eggplant in the ingredient list, but it's something I love to add when I have it on hand!  The perfect meatless meal. Italian Sausage |  more

Vegan Grilled Eggplant Dip

  The first thing that comes to mind when you have a grilled eggplant dip is the IMG_0399familiar Mediterranean treat baba ghanoush.  Interestingly, the Arabic term means "pampered papa" or "coy daddy", perhaps with reference to its supposed invention by a member of a royal harem.  Not sure what that has to do with the recipie, but wikipedia is a fanscinating place! This dip

Chicken Dressing

At the Thresher's Day event, there seemed to be a lot of folks asking for this recipe. So we are sharing it for everyone. Enjoy! 1 gal. bread, cubed 3 tablespoons butter 2 cups potatoes 1 cup celery 2 cups chicken 1 cup broth (or more) 6 eggs 1 tablespoon salt 1 tablespoon pepper 1 qt milk 1 heaping tsp chopped onion Brown butter and bread cubes in skillet, toasting and stirring until brown. Chop fine, then cook potatoes, carrots, and celery together until almost soft, with salt (1 tsp).  Cook boney pieces

Parker’s Musings on Week 11

Consider using Dragon Tongue Beans as shelling beans. Recently when I was doing a cooking demonstration at the Downtown Farmers Market I spoke with a couple of people from Peru. They were very interested in the Dragon Tongue beans, surprised that I was blanching the beans and using the pods as well as the beans. They offered some suggestions and I discovered a great new treat. Fresh shelled beans, still somewhat soft, are tasty and easy to prepare. They are often

Choked Up Summer ‘Maters

Erin has an affinity for stuffing vegetables.  Not only do you get awesome presentation, but you get to eat the vessel your food comes in.  Usually when you think of good vegetables to stuff, peppers, eggplant, squash and other large sturdy foods come to mind.  This recipe is a bit outside the box to help us cope with the bounty of maters (aka tomatoes) this time of 4-2 Its really quite simple.