Biscuits and Gravy with photos

OK, hang on there.  This post might get a little long.  This past Sunday Allyson and I were craving biscuits and gravy.  Sunday morning breakfast is our favorite meal together and it's the one day of the week where we aren't rushing out the door.  That means time for more complex breakfasts, like pancake Sundays or biscuits and gravy (which we usually save for guests). Well this Sunday we were feeling energetic. We would make biscuits and gravy and document it.

Collard Green Wraps with Cauliflower Alfredo

IMG_0453We loved that cauliflower alfredo so much the last time we made it, when we got another head of cauliflower it had to be made again.  This recipe incorporates a bunch of fresh veggies and can be an appetizer or a main dish. The collard greens need a quick blanch and they are easily used as wraps. If you struggle to use your greens, this is a creative way to get them in

Heather’s Crock Pot Tomatillos

So a customer sent us an email telling us how much she likes this tomatillo recipe. It sounds great. It makes sense, it is from another CSA!  Basically, you will put a pound of tomatillos, some sweet and hot peppers, garlic, onion and spices in a crockpot. Put chicken breasts (or pork roast) on top. Cook, then use the results to make tacos or burritos, etc. To see the full recipe, check out the original post on the Basket of Life

Braised Celery on Kale or Greens

2-3 cups of cooked kale or greens, mustard or turnip or a combination 4 branches of celery 2 TBS minced onion 2 TBS oil or butter 1 tsp dried thyme 1 bay leaf Salt and pepper Remove the root ends from the celery stalks. Cut the stalks into three or four pieces. The pieces should be uniform in length—about three inches. Remove the leaves from the stocks and set aside. Remove and save the small pieces/branches from the leaf end of the celery stalks. Place these in

Parker’s Thoughts on Week 15

Fall Bounty, the bag is over flowing with goodness It’s not too soon to think about fall and cool weather dishes.  Check out the FFM blog for recipes using beets.  Sweet and sour beets, the classic Harvard Beets, are always a winner at the fall dinner table. If you have enjoyed fresh sweet corn and want to move on to over vegetables like the excellent filet beans consider removing the kernels from the cobs and freezing the corn in small zip-lock bags. 

Vegan Pizza Night!

Vegan pizza is a rare commodity in Cleveland.  Only a few places have it and even fewer do it well. So when it comes to enjoying a pie, you are better off doing it at home. IMG_0430We were delighted to find pizza dough and a bag of roma tomatoes in our share this week. The tomatoes (plus a few from our garden) were perfect for sauce.  A pizza is nothing without cheese and

Tomato and Basil Risotto

This is a recipe from the New York Times that a customer shared with me. She made it last week and says it is delicious. Since we are talking risotto, Risotto is traditionally made with arborio rice. However, I like to make my "risotto" dishes with spelt berries, wheat berries, and the like. You get the benefit of a whole grain, the texture is firmer and the flavor is nuttier and earthier than you would get from any rice. I

Summer Borcht

If you are looking for something different and interesting to do with some of your ingredients this week, try this delicious summer borscht recipe. It is great on a hot day. I like to sub greek yogurt for the sour cream.  It fits perfectly with the ingredients in this week's bag. Ingredients
5 medium fresh beets (about 2 pounds without tops)
Kosher salt
2 cups chicken stock,

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

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