Wolf Pine Farm

The Last Week of CSA Vegetables!

2007-10-18T12:47:00.000-05:00

Oh! How time does fly! Here we are in the 18th -- and last -- week of fresh vegetables from Maine CSA Wolf Pine Farm.

It's been my pleasure to share a few favorite vegetable recipes each week. But vegetable recipes are a year-round affair here at A Veggie Venture (and it's not too soon to start planning for Thanksgiving vegetable recipes!) so I do hope you'll come back often.

Better yet, sign up for an e-mail subscription and then new recipes (including a brand new set of Thanksgiving vegetable recipes, beginning November 1) will show up in your In Box, you'll never miss a single one!

But here are this week's vegetables - your boxes are overflowing!

NEW!
Rutabagas - You'll find just a few rutabaga recipes but I do especially recommend the rutabaga and apple, perfect for fall!

NEW!
Potatoes - Oh there's nothing like just-dug potatoes! You'll find lots of recipe ideas for potatoes. If there are baking potatoes in the collection, do try my Sloooow-Baked Potatoes.

NEW!
Brussels Sprouts - There are plenty of Brussels sprouts recipes but do try the ones cooked with pancetta, also the wine-glazed Brussels sprouts.

BACK!
Kale - for recipe ideas, see the Leafy Greens recipes but if you can't use the greens for a day or so, I really recommend doing a quick cook right away as in Greek Greens

Apples - A bag, says Natalie.

Kohlrabi - See a handful of kohlrabi recipes but my favorite "recipe" is to peel and slice (and eat!) like an apple!

Carrots - A whole 5 pounds so you're going to want lots of new recipes, for sure. See all the Carrot recipes but I'd be tempted to tuck some (along with potatoes and maybe beans) into this salmon chowder. For something rich, there's the ultra-dreamy Creamy Carrot Puree. You could also do the very gorgeous Mashed Potatoes & Carrots. And I'll post a new carrot recipe on Monday that may appeal, an old Finnish recipe.

Salad Greens See all the recipes using lettuce and other salad greens, plus, do you know how to make salad dressing?

Cooking Greens - Here's a recipe inspired by Wolf Pine Farm, chard & chickpeas with feta. For other recipe ideas, see the Leafy Greens recipes but if you can't use the greens for a day or so, I really recommend doing a quick cook right away as in Greek Greens.

Pac Choi aka Bok Choy - Check the Bok Choy recipes for ideas.

~ or ~

Chinese cabbage - Natalie, Stephen and I have been discussing what, exactly, Chinese cabbage is and have decided it's something between Napa cabbage and bok choy; if you'd like to make a meal from it, I recommend the tropical supper salad which pairs beautifully with tropical pork tenderloin. Otherwise, check the 'Chinese cabbage recipes' at Wolf Pine Farm.

Cilantro - For a list of recipes using cilantro, just search on 'cilantro' in the Search box at the top. Favorites include quick appetizers made with green chutney or almond cilantro spread, veggie burritos with cilantro sauce and for a vegetable, a Mexican flavor profile from Rick Bayless, green beans with tomatillo salsa dressing.

Scallions - Green onions are easy to use but there are at least one recipe where green onion is an 'essential' ingredient, quick 'n' easy side salad with Italian dressing.

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Eat more vegetables! A Veggie Venture is the home of Veggie Evangelist Alanna Kellogg and is the award-winning source of free vegetable recipes, quick, easy, and yes, delicious. Start with the Alphabet of Vegetables or dive into all the Weight Watchers vegetable recipes or all the low carb vegetable recipes. © Copyright 2007

Cooking Fall Vegetables - Week 17

2007-10-10T18:59:00.001-05:00

The tomatoes may be gone but no problem, the winter squash have started to come in!

NEW!
Winter Squash - Incessant squash, that's my fall! Here are the winter squash recipes and oh! so many favorites but for a first-squash-of-the-season, I'd recommend the fall classic, Acorn with Mustard & Honey.

NEW!
Daikon - I love daikon! It makes a great salad!

BACK!
Eggplant - See all the eggplant recipes. My favorite new 'recipe' for eggplant is impressive-looking but simple, delicious, I call it Roasted Baby Eggplant Halves with Herbs. And I'm completely in love (again) with this Summer Vegetable Stew and created an Indian-spiced version.

BACK!
Peppers - See all the bell pepper recipes, including several "stuffed" pepper ideas!

BACK!
Kohlrabi - See a handful of kohlrabi recipes but my favorite "recipe" is to peel and slice (and eat!) like an apple!

Carrots - See all the Carrot recipes but I'd be tempted to tuck some (along with potatoes and maybe beans) into this salmon chowder. For something rich, there's the ultra-dreamy Creamy Carrot Puree. You could also do the very gorgeous Mashed Potatoes & Carrots.

Celeriac - also called 'celery root' and a wonder of fall vegetables. See all the celeriac recipes but I especially recommend the French homely favorite, celeriac rémoulade.

Pac Choi - I think -- yes, Natalie? - that Pac Choi is another spelling of bok choy, so check the Bok Choy recipes for ideas (or check the 'Chinese cabbage recipes' at Wolf Pine Farm)

Parsnips - another great fall vegetable. See all the parsnip recipes but I especially love my cousin's recipe for parsnip fries.

Salad Greens See all the recipes using lettuce and other salad greens, plus, do you know how to make salad dressing?

Cooking Greens - Here's a recipe inspired by Wolf Pine Farm, chard & chickpeas with feta. For other recipe ideas, see the Leafy Greens recipes but if you can't use the greens for a day or so, I really recommend doing a quick cook right away as in Greek Greens.

Dill While using the Search Box (see it? way at the top right of every page?) to look for dill, the first recipe I pulled up was for a lentil salad and go ahead, laugh! literally interrupted writing this to go make it for supper, although sadly, without dill since it doesn't like the heat in my small herb garden. But you -- you have dill! Ideas include roasted carrots with dill, or borscht beets, a pea salad or either of these beet or zucchini recipes.

Parsley - Search 'parsley' in the Search box in the header for recipe ideas using parsley. But a few ideas include a yummy No-Cook Tabbouleh or Herbed Grape Tomatoes from my cousin Laura or a lovely Grilled Pepper Salad, also from my cousin Laura! And this one may sound a little weird -- it's a fruit and vegetable gazpacho -- but it's magnificent. (Not finding what you're after? Check the 'parsley recipes' at Wolf Pine Farm.)

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Week 16 Farmbox CSA Vegetables

2007-10-03T10:16:00.000-05:00

NEW!
Celeriac - also called 'celery root' and a wonder of fall vegetables. See all the celeriac recipes but I especially recommend the French homely favorite, celeriac rémoulade.

NEW!
Parsnips - another great fall vegetable. See all the parsnip recipes but I especially love my cousin's recipe for parsnip fries.

NEW!
Cabbage See all the cabbage recipes. There are a lot of recipes there, it's hard to pick just one favorite. But think about the Finnish specialty Caraway Cabbage or another from a Canadian neighbor, Cape Breton Cabbage.

NEW!
Fresh Coriander Seed There's no 'category' for coriander seed but there are numerous recipes using it. Just search on 'coriander' in the Search Box at the top.

Salad Greens See all the recipes using lettuce and other salad greens, plus, do you know how to make salad dressing?

Pac Choi - I think -- yes, Natalie? - that Pac Choi is another spelling of bok choy, so check the Bok Choy recipes for ideas (or check the 'Chinese cabbage recipes' at Wolf Pine Farm)

Broccoli - See all the broccoli recipes. My favorite broccoli recipe on the site is Broccoli with Pancetta & Parmesan but I recently remade this BBQ Oriental (don't be put off by the name, it's grilled vegetables) and it was delicious.

Tomatoes - Check the tomato recipes. To carry tomatoes into winter, don't miss out on slow-roasted tomatoes.

Garlic - Presumably, you'll have no trouble using up fresh garlic. But if you've not had it before, what a treat you're in for! I do really recommend the garlicky beans, however.

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Vegetable Recipes for CSA Shareholders - Week 15

2007-09-27T06:44:00.000-05:00

NEW!
Winter Squash - It's 'fall' when you first cook winter squash, yes? the acorn squashes, the delicatas, the butternuts, the kabochas. Check all the winter squash recipes but I especially recommend Acorn Squash with Mustard & Honey and the
Curried Squash. Plus, here's how to safely cut a butternut squash, without losing a finger.

BACK AGAIN!
Fennel - Fennel! Ah, it's got such sweet aroma and flavor! See all the fennel recipes but I especially recommend the Spring & Summer Sliced Salad since you'll have radishes too, or this traditional Italian fennel salad. If you have a mandoline, you'll be able to shave thin-thin airy slices of fennel.

Salad Mix & Lettuce See all the recipes using lettuce and other salad greens, plus, do you know how to make salad dressing?

Kale - for recipe ideas, see the Leafy Greens recipes but if you can't use the greens for a day or so, I really recommend doing a quick cook right away as in Greek Greens

Apples - A few, says Natalie.

Broccoli - See all the broccoli recipes. My favorite broccoli recipe on the site is Broccoli with Pancetta & Parmesan but I recently remade this BBQ Oriental (don't be put off by the name, it's grilled vegetables) and it was delicious.

Pac Choi - I think -- yes, Natalie? - that Pac Choi is another spelling of bok choy, so check the Bok Choy recipes for ideas (or check the 'Chinese cabbage recipes' at Wolf Pine Farm)

Tomatoes & Cherry Tomatoes - Check the tomato recipes and the recipes which are especially perfect for the size, texture and flavor of cherry or grape tomatoes. To carry tomatoes into winter, don't miss out on slow-roasted tomatoes.

Beets There are (so far) 41 beet recipes on A Veggie Venture. Yes, I love beets for their flavor but more than that, once they're cooked, they're the most amazing convenience food. In fact, all the recipes that call for cooked beets are noted with this little pan. Several make my list of five-minute vegetable recipes. Last year, I learned from a farm wife in western Missouri what to do with the first beet. And when I taught a class at a church for twenty-something girls learning to cook, this simple beet dish was their favorite recipe, all summer. Most had never even tasted beets before! And if you've not tried Natalie's beet pesto, it's much recommended, maybe my favorite new recipe of the summer, so far.

Garlic - Presumably, you'll have no trouble using up fresh garlic. But if you've not had it before, what a treat you're in for! I do really recommend the garlicky beans, however.

Visit Wolf Pine Farm

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Week 14 with CSA Vegetables

2007-09-19T15:58:00.001-05:00

Farm Update: "We have had two light frosts the last two nights, and it's been super cold... the tomatoes are still hanging in there, but that's why we harvested so many on Sunday." ~ Natalie

Here's the share for Wolf Pine Farm, Week Fourteen.

Cooking Greens - Here's a recipe inspired by Wolf Pine Farm, chard & chickpeas with feta. For other recipe ideas, see the Leafy Greens recipes but if you can't use the greens for a day or so, I really recommend doing a quick cook right away as in Greek Greens.

Lettuce Mix See all the recipes using lettuce and other salad greens, plus, do you know how to make salad dressing?

Dill While using the Search Box (see it? way at the top right of every page?) to look for dill, the first recipe I pulled up was for a lentil salad and go ahead, laugh! literally interrupted writing this to go make it for supper, although sadly, without dill since it doesn't like the heat in my small herb garden. But you -- you have dill! Ideas include roasted carrots with dill, or borscht beets, a pea salad or either of these beet or zucchini recipes.

Cantaloupe or Watermelon - Says Natalie, "Something for everyone, though perhaps not both" - Two options here, both combined with vegetables for salad, both favorites of mine this very summer, Watermelon, Cucumber & Feta Salad and its cousin, a Lemon, Blueberry & Feta Salad with a gorgeous honey and lime vinaigrette.

Tomatoes - Says Natalie, lots of tomatoes, like six pounds plus 2 pints of cherry tomatoes - Check for recipes for perfect summer tomatoes. If you've not yet had panzanella, now's the time, so the season doesn't pass you by. And there are two versions of tomatoes with fresh mozzarella -- one with good vinegar, the other with good olive oil. Just this week, I remade an easy tomato & rice salad: delicious.

Broccoli - See all the broccoli recipes. My favorite broccoli recipe on the site is Broccoli with Pancetta & Parmesan but I recently remade this BBQ Oriental (don't be put off by the name, it's grilled vegetables) and it was delicious.

Carrots - See all the Carrot recipes but I'd be tempted to tuck some (along with potatoes and maybe beans) into this salmon chowder. For something rich, there's the ultra-dreamy Creamy Carrot Puree. You could also do the very gorgeous Mashed Potatoes & Carrots.

Beets There are (so far) 41 beet recipes on A Veggie Venture. Yes, I love beets for their flavor but more than that, once they're cooked, they're the most amazing convenience food. In fact, all the recipes that call for cooked beets are noted with this little pan. Several make my list of five-minute vegetable recipes. Last year, I learned from a farm wife in western Missouri what to do with the first beet. And when I taught a class at a church for twenty-something girls learning to cook, this simple beet dish was their favorite recipe, all summer. Most had never even tasted beets before! And if you've not tried Natalie's beet pesto, it's much recommended, maybe my favorite new recipe of the summer, so far.

Garlic - Presumably, you'll have no trouble using up fresh garlic. But if you've not had it before, what a treat you're in for! I do really recommend the garlicky beans, however.

That's all for the week! Let me know how this works for you by leaving a comment, below! Otherwise, see you next week!

~ Your Friend in Vegetables, all the way in Missouri, Alanna

Visit Wolf Pine Farm

Visit StephenCooks

Cooking with CSA Vegetables - Week Twelve

2007-09-06T06:45:00.000-05:00

Here's the share for Wolf Pine Farms, Week Twelve.

Tomatoes Check all the recipes for perfect summer tomatoes. If you've not yet had panzanella, now's the time, so the season doesn't pass you by. And there are two versions of tomatoes with fresh mozzarella -- one with good vinegar, the other with good olive oil. Just this week, I remade an easy tomato & rice salad: delicious.

Peppers a few, says Natalie - See all the bell pepper recipes.

Eggplant a few, says Natalie - See all the eggplant recipes. My favorite new 'recipe' for eggplant is impressive-looking but simple, delicious, I call it Roasted Baby Eggplant Halves with Herbs. And I'm completely in love (again) with this Summer Vegetable Stew and created an Indian-spiced version.

Arugula - see all the arugula recipes but for the season's first arugula, I really do recommend this simple arugula salad, dressed with nothing more than a tiny bit of good olive oil and lemon juice.

Garlic - Presumably, you'll have no trouble using up fresh garlic. But if you've not had it before, what a treat you're in for! I do really recommend the garlicky beans, however.

Mesclun greens - see all the recipes using leafy greens but since Wolf Pine Farms' greens will be so young and tender, check my spinach recipes too.

Baby Turnips - See all my turnip recipes or see the turnip recipes at Wolf Pine Farm

Beets no greens though, says Natalie - There are (so far) 41 beet recipes on A Veggie Venture. Yes, I love beets for their flavor but more than that, once they're cooked, they're the most amazing convenience food. In fact, all the recipes that call for cooked beets are noted with this little pan. Several make my list of five-minute vegetable recipes. Last year, I learned from a farm wife in western Missouri what to do with the first beet. And when I taught a class at a church for twenty-something girls learning to cook, this simple beet dish was their favorite recipe, all summer. Most had never even tasted beets before! And if you've not tried Natalie's beet pesto, it's much recommended, maybe my favorite new recipe of the summer, so far.

Cucumber - Check all the cucumber recipes. For something traditional, there's cucumbers in sour cream or cucumbers in vinegar. For something more unusual, think about cucumber lemonade or fruity gazpacho which has gorgeous color and wonderful flavor.

Basil - Search 'basil' in the Search box in the header for recipe ideas using parsley. But a few ideas include Summer Orzo with Radicchio or Easy Cheesy Zucchini.

Parsley - Search 'parsley' in the Search box in the header for recipe ideas using parsley. But a few ideas include a yummy No-Cook Tabbouleh or Herbed Grape Tomatoes from my cousin Laura or a lovely Grilled Pepper Salad, also from my cousin Laura! And this one may sound a little weird -- it's a fruit and vegetable gazpacho -- but it's magnificent. (Not finding what you're after? Check the 'parsley recipes' at Wolf Pine Farm.)

That's all for the week! Let me know how this works for you by leaving a comment, below! Otherwise, see you next week!

~ Your Friend in Vegetables, all the way in Missouri, Alanna

Visit Wolf Pine Farm

Visit StephenCooks

Week Eleven with CSA Vegetables

2007-08-29T12:58:00.000-05:00

The farm report from Natalie: "The weather has finally warmed up, but now we are struggling to move our irrigation around fast enough. It is really dry... Tomatoes are finally starting to come in more, which means at least a pint of cherries and more big tomatoes for each share this week. I am still choosing to focus on cooking greens, giving out two bunches this week ... it is what's growing really well this year/right now, so I hope people can figure out ways they like to eat it."

The vegetable recipe report from Alanna: "This week, it's all about low-carb vegetable recipes at A Veggie Venture!"

Cooking Greens - Let's show Natalie that we CAN figure out ways we like to eat our greens! Here's one way, posted just Monday -- plus it was inspired by Wolf Pine Farm -- it's this chard & chickpeas with feta. For other recipe ideas, see the Leafy Greens recipes but if you can't use the greens for a day or so, I really recommend doing a quick cook right away as in Greek Greens.

Garlic - Presumably, you'll have no trouble using up fresh garlic. But if you've not had it before, what a treat you're in for! I do really recommend the garlicky beans, however.

Tomatoes - Is the first tomato lust satiated, yet? If so, then you're ready for the section for recipes for summer tomatoes. If you've not yet had panzanella, now's the time, so the season doesn't pass you by. And there are two versions of tomatoes with fresh mozzarella -- one with good vinegar, the other with good olive oil. Just this week, I remade an easy tomato & rice salad: delicious.

Summer Squash - See all the summer squash recipes. Just today I posted a recipe for stuffed eight-ball zucchini, very fun and way easier to make than they look. Earlier this month, I made Julia Child's (very NOT fancy) Cream of Zucchini Soup -- gorgeous -- and StephenCooks has already made a variation with pretty yellow squash. After that, you might think about shredded zucchini with thyme or Easy Cheesy Zucchini -- or better still, Roasted Zucchini with Lemon (and be sure to check out the maple glazed salmon that also uses a 500F oven). Oh so many choices!

Cucumber - Check all the cucumber recipes. For something traditional, there's cucumbers in sour cream or cucumbers in vinegar. For something more unusual, think about cucumber lemonade or fruity gazpacho which has gorgeous color and wonderful flavor.

Green Beans - This summer, I'm falling in love with green beans for the first time. This week I posted a simple recipe for OOO Zesty Green Beans, very nice, following last week's makeover recipe, a traditional Fresh Three-Bean Salad made with fresh beans and way fewer calories. Need more? Check the bean recipes. Last week I remade the oh-so-simple Green Beans with Lemon & Pine Nuts (though pine nuts are completely optional) and was in heaven. I'm also especially fond of garlicky green beans and the classic green beans with onion & almonds. One thing I'm concluding, have roasted, steamed, skillet-fried and microwaved green beans in the last month, cooking them in a lot of very well-salted water is really the best way to go. Per pound of beans, use 2 quarts of water and 1 tablespoon table salt (or 2 tablespoons kosher or sea salt).

Basil - Search 'basil' in the Search box in the header for recipe ideas using parsley. But a few ideas include Summer Orzo with Radicchio or Easy Cheesy Zucchini.

Dill - While using the Search Box (see it? way at the top right of every page?) to look for dill, the first recipe I pulled up was for a lentil salad and go ahead, laugh! literally interrupted writing this to go make it for supper, although sadly, without dill since it doesn't like the heat in my small herb garden. But you -- you have dill! Ideas include roasted carrots with dill, or borscht beets, a pea salad or either of these beet or zucchini recipes.

Mesclun greens - See all the recipes using leafy greens but since Wolf Pine Farms' greens will be so young and tender, check my spinach recipes too.

Carrots - See all the Carrot recipes but I'd be tempted to tuck some (along with potatoes and maybe beans) into this salmon chowder. For something rich, there's the ultra-dreamy Creamy Carrot Puree. You could also do the very gorgeous Mashed Potatoes & Carrots.

Peppers - Maybe, says Natalie - See all the bell pepper recipes.

Scallions - Green onions are easy to use but there are at least two recipes where green onion is an 'essential' ingredient, this vegetarian supper made with asparagus and farro and this quick 'n' easy side salad with Italian dressing.

That's all for the week! Let me know how this works for you by leaving a comment, below! Otherwise, see you next week!

~ Your Friend in Vegetables, all the way in Missouri, Alanna

Visit Wolf Pine Farm

Visit StephenCooks

How to eat more vegetables? A Veggie Venture is the home of Veggie Evangelist Alanna Kellogg and the award-winning source of free vegetable recipes with 800 quick and easy favorite vegetable recipes, the Alphabet of Vegetables, Weight Watchers low-point recipes and microwave vegetable recipes.

Week Ten: What to Do with CSA Vegetables from Wolf Pine Farm

2007-08-22T11:32:00.001-05:00

Look for the first of the promised fall turnips this week -- the 'big ones', says Natalie. She also thinks that this week's share 'screams' for taboulleh, the Middle Eastern salad made with couscous, so I'll share my No Cook Taboulleh, a definite favorite.

Turnips - See all my turnip recipes or see the turnip recipes at Wolf Pine Farm

Celery See all the celery recipes for ideas but my own favorites include braised celery, for the leaves, this gorgeous celery & apple salad and the very low-brow but delicious broccoli, celery & pepper salad. Plus -- how to store celery to keep.

Parsley - Search 'parsley' in the Search box in the header for recipe ideas using parsley. But a few ideas include a yummy No-Cook Tabbouleh or Herbed Grape Tomatoes from my cousin Laura or a lovely Grilled Pepper Salad, also from my cousin Laura! And this one may sound a little weird -- it's a fruit and vegetable gazpacho -- but it's magnificent. (Not finding what you're after? Check the 'parsley recipes' at Wolf Pine Farm.)

Kale - for recipe ideas, see the Leafy Greens recipes but if you can't use the greens for a day or so, I really recommend doing a quick cook right away as in Greek Greens

Mesclun greens - see all the recipes using leafy greens but since Wolf Pine Farms' greens will be so young and tender, check my spinach recipes too

Summer Squash - See all the summer squash recipes. Last week I made Julia Child's (very NOT fancy) Cream of Zucchini Soup -- gorgeous -- and StephenCooks has already made a variation with pretty yellow squash. After that, you might think about shredded zucchini with thyme or Easy Cheesy Zucchini -- or better still, Roasted Zucchini with Lemon (and be sure to check out the maple glazed salmon that also uses a 500F oven). Oh so many choices!

Cucumber - Check all the cucumber recipes. For something traditional, there's cucumbers in sour cream or cucumbers in vinegar. For something more unusual, think about cucumber lemonade or fruity gazpacho which has gorgeous color and wonderful flavor.

Tomatoes Is the first tomato lust satiated, yet? If so, then you're ready for the section for recipes for summer tomaotes. If you've not yet had panzanella, now's the time, early, so you can make it again and again throughout the rest of the tomato season. And there are two versions of tomatoes with fresh mozzarella -- one with good vinegar, the other with good olive oil.

Eggplant maybe a few, says Natalie - See all the eggplant. Just today I posted a new recipe for eggplant, impressive-looking but simple, delicious, I call it Roasted Baby Eggplant Halves with Herbs. And I'm completely in love (again) with this Summer Vegetable Stew, look for an Indian-spiced version soon.

Peppers maybe a few, says Natalie - See all the bell pepper recipes.

Green Beans - This summer, I'm falling in love with green beans for the first time. This week I posted a simple recipe for OOO Zesty Green Beans, very nice, following last week's makeover recipe, a traditional Fresh Three-Bean Salad made with fresh beans and way fewer calories. Need more? Check the bean recipes. Last week I remade the oh-so-simple Green Beans with Lemon & Pine Nuts (though pine nuts are completely optional) and was in heaven. I'm also especially fond of garlicky green beans and the classic green beans with onion & almonds. One thing I'm concluding, have roasted, steamed, skillet-fried and microwaved green beans in the last month, cooking them in a lot of very well-salted water is really the best way to go. Per pound of beans, use 2 quarts of water and 1 tablespoon table salt (or 2 tablespoons kosher or sea salt).

That's all for the week! Let me know how this works for you by leaving a comment, below! Otherwise, see you next week! ~ Your Friend in Vegetables, all the way in Missouri, Alanna

Visit Wolf Pine Farm

Visit StephenCooks

CSA Vegetables - Week Nine at Wolf Pine Farm

2007-08-15T11:48:00.001-05:00

Odds & Ends - A common challenge with a CSA, how to use up lots of vegetables, all at once! If you've got a pile left at the end of the week and want to use them before the next one arrives, here are some ideas, a gorgeous all-vegetable Summer Vegetable Stew or for rice, a Vegetable Pulao (Pilaf) or in a salad Tomato & Zucchini Salad or with pasta, a Clean-out-the-Frig Noodle Bowl or with meat, My Mom's Favorite Leftover Magic or for the ultimate way of dealing with leftover bits and pieces, Saturday Soup.

Carrots - See all the Carrot recipes but I'd be tempted to tuck some (along with potatoes and maybe beans) into this salmon chowder. For something rich, there's the ultra-dreamy Creamy Carrot Puree. You could also do the very gorgeous Mashed Potatoes & Carrots.

Basil - Search 'basil' in the Search box in the header for recipe ideas using parsley. But a few ideas include Summer Orzo with Radicchio or Easy Cheesy Zucchini.

Tomatoes Is the first tomato lust satiated, yet? If so, then you're ready for the section for recipes for summer tomaotes. If you've not yet had panzanella, now's the time, early, so you can make it again and again throughout the rest of the tomato season. And there are two versions of tomatoes with fresh mozzarella -- one with good vinegar, the other with good olive oil.

Swiss Chard - I've been slow to experiment with chard, shame on me! A friend reported this week that she quick-cooked chard in a skillet with shallot, then used leftovers the next with an omelette - and declared it way better than spinach. So given that breakfast idea, maybe Baked Eggs? Otherwise, see the small number of chard recipes.

Mesclun greens - see all the recipes using leafy greens but since Wolf Pine Farms' greens will be so young and tender, check my spinach recipes too

Cucumber - Check all the cucumber recipes. For something traditional, there's cucumbers in sour cream or cucumbers in vinegar. For something more unusual, think about cucumber lemonade or fruity gazpacho which has gorgeous color and wonderful flavor.

Summer Squash - See all the summer squash recipes. Just this week I made Julia Child's (very NOT fancy) Cream of Zucchini Soup -- gorgeous -- and StephenCooks has already made a variation with pretty yellow squash (not online). After that, you might think about shredded zucchini with thyme or Easy Cheesy Zucchini -- or better still, Roasted Zucchini with Lemon (and be sure to check out the maple glazed salmon that also uses a 500F oven). Oh so many choices!

Green Beans - This summer, I'm falling in love with green beans for the first time. Just today I posted a makeover recipe, a traditional Fresh Three-Bean Salad made with fresh beans and way fewer calories. More recipes to come but for now, check the bean recipes. Last week I remade the oh-so-simple Green Beans with Lemon & Pine Nuts (though pine nuts are completely optional) and was in heaven. I'm also especially fond of garlicky green beans and the classic green beans with onion & almonds. One thing I'm concluding, have roasted, steamed, skillet-fried and microwaved green beans in the last month, cooking them in a lot of very well-salted water is really the best way to go. Per pound of beans, use 2 quarts of water and 1 tablespoon table salt (or 2 tablespoons kosher or sea salt).

Peppers maybe a few, says Natalie - See all the bell pepper recipes.

Eggplant maybe a few, says Natalie - See all the eggplant.

That's all for the week! Let me know how this works for you by leaving a comment, below! Otherwise, see you next week! ~ Your Friend in Vegetables, all the way in Missouri, Alanna

Visit Wolf Pine Farm

Visit StephenCooks

Week Eight's Farm Share from Wolf Pine Farm

2007-08-11T05:51:00.000-05:00

Two new vegetables this week -- celery and tomatoes. Natalie reports that celery is perhaps the 'most exciting' (and to my mind, celery's an under-appreciated vegetable) but oh my, it's time for the glory that is the summer tomato!!

Tomatoes - Now I know that for the next week or so, the 'only' way to enjoy these very first tomatoes is out of the hand, maybe sliced, all alone or in salads. But then, once that first tomato lust is satiated, you'll love the section for recipes for summer tomaotes. If you've not yet had panzanella, now's the time, early, so you can make it again and again throughout the rest of the tomato season. And there are two versions of tomatoes with fresh mozzarella -- one with good vinegar, the other with good olive oil.

Celery - See all the celery recipes for ideas but my own favorites include braised celery, for the leaves, this gorgeous celery & apple salad and the very low-brow but delicious broccoli, celery & pepper salad. Plus -- how to store celery to keep.

Beets - There are (so far) 41 beet recipes on A Veggie Venture. Yes, I love beets for their flavor but more than that, once they're cooked, they're the most amazing convenience food. In fact, all the recipes that call for cooked beets are noted with this little pan. Several make my list of five-minute vegetable recipes. Last year, I learned from a farm wife in western Missouri what to do with the first beet. And when I taught a class at a church for twenty-something girls learning to cook, this simple beet dish was their favorite recipe, all summer. Most had never even tasted beets before! And if you've not tried Natalie's beet pesto, it's much recommended, maybe my favorite new recipe of the summer, so far.

Kale - for recipe ideas, see the Leafy Greens recipes but if you can't use the greens for a day or so, I really recommend doing a quick cook right away as in Greek Greens

Cilantro - For a list of recipes using cilantro, just search on 'cilantro' in the Search box at the top. Favorites include quick appetizers made with green chutney or almond cilantro spread, veggie burritos with cilantro sauce and for a vegetable, a Mexican flavor profile from Rick Bayless, green beans with tomatillo salsa dressing.

Green Beans - This summer, I'm falling in love with green beans for the first time. More recipes to come but for now, check the bean recipes. Last week I remade the oh-so-simple Green Beans with Lemon & Pine Nuts (though pine nuts are completely optional) and was in heaven. I'm also especially fond of garlicky green beans and the classic green beans with onion & almonds. One thing I'm concluding, have roasted, steamed, skillet-fried and microwaved green beans in the last month, cooking them in a lot of very well-salted water is really the best way to go. Per pound of beans, use 2 quarts of water and 1 tablespoon table salt (or 2 tablespoons kosher or sea salt).

Lettuce Mix See all the recipes using lettuce and other salad greens, plus, do you know how to make salad dressing?

Garlic or Onion - Presumably, you'll have no trouble using up fresh garlic. But if you've not had it before, what a treat you're in for! There are some ideas for cooking onion in the onion recipes.

Summer Squash - See all the summer squash recipes. But for starters, you might think about shredded zucchini with thyme or Easy Cheesy Zucchini -- or better still, Roasted Zucchini with Lemon (and be sure to check out the maple glazed salmon that also uses a 500F oven). Oh so many choices!

Cucumber - Check all the cucumber recipes. For something traditional, there's cucumbers in sour cream or cucumbers in vinegar. For something more unusual, think about cucumber lemonade or fruity gazpacho which has gorgeous color and wonderful flavor.

That's all for the week! Let me know how this works for you by leaving a comment, below! Otherwise, see you next week! ~ Your Friend in Vegetables, all the way in Missouri, Alanna

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Week Seven of Farm Boxes from Wolf Pine Farm

2007-08-03T15:56:00.000-05:00

Lots of new vegetables (plus basil and parsley and garlic!) this week - cherry tomatoes, green & yellow beans, carrots, broccoli and cumcumbers. Natalie reports that all the tomatoes and other "hot crops" (those that need heat to thrive) are slow this year from the funky/cold weather but predicts a bumper crop of turnips in the fall. Ah, a CSA, isn't the surprise half the fun?!

Lettuce Mix See all the recipes using lettuce and other salad greens, plus, do you know how to make salad dressing?

Basil - Search 'basil' in the Search box in the header for recipe ideas using parsley. But a few ideas include Summer Orzo with Radicchio or Easy Cheesy Zucchini.

Parsley maybe as well, says Natalie - Search 'parsley' in the Search box in the header for recipe ideas using parsley. But a few ideas include a yummy No-Cook Tabbouleh or Herbed Grape Tomatoes from my cousin Laura or a lovely Grilled Pepper Salad, also from my cousin Laura! And this one may sound a little weird -- it's a fruit and vegetable gazpacho -- but it's magnificent. (Not finding what you're after? Check the 'parsley recipes' at Wolf Pine Farm.)

Swiss Chard - I've been slow to experiment with chard, shame on me! A friend reported this week that she quick-cooked chard in a skillet with shallot, then used leftovers the next with an omelette - and declared it way better than spinach. So given that breakfast idea, maybe Baked Eggs? Otherwise, see the small number of chard recipes.

A few Potatoes - The classic treatment for small just-out-of-the-ground potatoes is with browned butter. But oh my -- my very favorite way to treat new potatoes is with butter, rosemary, good salt and a surprise ingredient. (I loved these potatoes so much that I created a whole meal around the same secret ingredient!) If you don't have access to, um, that secret ingredient above, these simple herbed potatoes would be wonderful with dill and/or parsley (see below). Need more ideas? Check all the potato recipes. (Or check the potato recipes at Wolf Pine Farm's site.)

A few Cherry Tomatoes - See all the recipes (yes, there's a category!) for cherry or grape tomatoes. The first thing you do, of course, is to eat a few out of hand, just to really taste them. I really love these Herbed Grape Tomatoes and for an appetizer, there's no beating the recipe in last week's Kitchen Parade column, Herbed Ricotta with Roasted Cherry Tomatoes. For a light lunch, think about Cherry Tomato & White Bean Salad.

Green & Yellow Beans - This summer, I'm falling in love with green beans for the first time. More recipes to come but for now, check the bean recipes. This week I remade the oh-so-simple Green Beans with Lemon & Pine Nuts (though pine nuts are completely optional) and was in heaven. I'm also especially fond of garlicky green beans and the classic green beans with onion & almonds. One thing I'm concluding, have roasted, steamed, skillet-fried and microwaved green beans in the last month, cooking them in a lot of very well-salted water is really the best way to go. Per pound of beans, use 2 quarts of water and 1 tablespoon table salt (or 2 tablespoons kosher or sea salt).

Carrots - See all the Carrot recipes but I'd be tempted to tuck some (along with potatoes and maybe beans) into this salmon chowder. For something rich, there's the ultra-dreamy Creamy Carrot Puree. You could also do the very gorgeous Mashed Potatoes & Carrots.

Broccoli - See all the broccoli recipes. My favorite broccoli recipe on the site is Broccoli with Pancetta & Parmesan but I recently remade this BBQ Oriental (don't be put off by the name, it's grilled vegetables) and it was delicious.

Cucumber - Check all the cucumber recipes. For something traditional, there's cucumbers in sour cream or cucumbers in vinegar. For something more unusual, think about cucumber lemonade or fruity gazpacho which has gorgeous color and wonderful flavor.

Summer Squash - See all the summer squash recipes. But for starters, you might think about shredded zucchini with thyme or Easy Cheesy Zucchini -- or better still, Roasted Zucchini with Lemon (and be sure to check out the maple glazed salmon that also uses a 500F oven). Oh so many choices!

Fresh Garlic - Presumably, you'll have no trouble using up fresh garlic. But if you've not had it before, what a treat you're in for!

That's all for the week! Let me know how this works for you by leaving a comment, below! Otherwise, see you next week! ~ Your Friend in Vegetables, all the way in Missouri, Alanna

Visit Wolf Pine Farm

Visit StephenCooks

How to eat more vegetables? A Veggie Venture is the home of Veggie Evangelist Alanna Kellogg and the best source of free vegetable recipes with 700+ quick and easy favorite vegetable recipes, the Alphabet of Vegetables, Weight Watchers low-point recipes and microwave vegetable recipes.

Week Six for Wolf Pine Farm Allotments

2007-07-24T11:38:00.000-05:00

Natalie reports that Open Farm Day was a grand success: more than 100 breakfasts were gobbled up at Wolf Pine Farm! And the mid-summer vegetables are starting to come in -- there are five new vegetables this week, summer squash, cucumber, beets (ah, beets!), beans and peas -- lovely stuff!

Summer squash (just one, says Natalie and some are large) - See all the summer squash recipes. But for starters, you might think about shredded zucchini with thyme or Easy Cheesy Zucchini -- or better still, Roasted Zucchini with Lemon (and be sure to check out the maple glazed salmon that also uses a 500F oven). Oh so many choices!

Cucumber - Check all the cucumber recipes. For something traditional, there's cucumbers in sour cream or cucumbers in vinegar. For something more unusual, think about cucumber lemonade or fruity gazpacho which has gorgeous color and wonderful flavor.

Beets - Oh my. Have you heard that I'm sometimes called the Beet Queen -- no, not the book but beets. I counted this week and have (so far) 41 beet recipes on A Veggie Venture. Yes, I love beets for their flavor but more than that, once they're cooked, they're the most amazing convenience food. In fact, all the recipes that call for cooked beets are noted with this little pan. Several make my list of five-minute vegetable recipes.

Last year, I learned from a farm wife in western Missouri what to do with the first beet. And when I taught a class at a church for twenty-something girls learning to cook, this simple beet dish was their favorite recipe, all summer. Most had never even tasted beets before! And if you've not tried Natalie's beet pesto, it's much recommended, maybe my favorite new recipe of the summer, so far.

Beans - This summer, I'm falling in love with green beans for the first time. More recipes to come but for now, check the bean recipes. I'm especially fond of garlicky green beans and the classic green beans with onion & almonds. One thing I'm concluding, have roasted, steamed, skillet-fried and microwaved green beans in the last month, cooking them in a lot of very well-salted water is really the best way to go. Per pound of beans, use 2 quarts of water and 1 tablespoon table salt (or 2 tablespoons kosher or sea salt).

Peas (just a few, says Natalie) - Lucky you, I'm not sure I've ever had really fresh peas, so all the pea recipes call for frozen. Please entice me with your recipes! Now if you've got sugar snap peas (as the Wolf Pine Farm pea recipes suggest), then try sugar snap peas with lemon butter.

Mesclun greens - see all the recipes using leafy greens but since Wolf Pine Farms' greens will be so young and tender, check my spinach recipes too

Lettuce See all the recipes using lettuce and other salad greens, plus, do you know how to make salad dressing?

Cilantro - For a list of recipes using cilantro, just search on 'cilantro' in the Search box at the top. Favorites include quick appetizers made with green chutney or almond cilantro spread, veggie burritos with cilantro sauce and for a vegetable, a Mexican flavor profile from Rick Bayless, green beans with tomatillo salsa dressing.

Kale & Collards - for recipe ideas, see the Leafy Greens recipes but if you can't use the greens for a day or so, I really recommend doing a quick cook right away as in Greek Greens

That's all for the week! Let me know how this works for you by leaving a comment, below! Otherwise, see you next week! ~ Your Friend in Vegetables, all the way in Missouri, Alanna

Visit Wolf Pine Farm

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Week Five - CSA Shares from Wolf Pine Farm July 16 - 20

2007-07-16T16:46:00.000-05:00

It's another great week - and the potatoes are starting to come in!

New potatoes (Just a few, says Natalie, but delicious!) - The classic treatment for new potatoes is with browned butter. But oh my -- my very favorite way to treat new potatoes is with butter, rosemary, good salt and a surprise ingredient. (I loved these potatoes so much that I created a whole meal around the same secret ingredient!) If you don't have access to, um, that secret ingredient, these simple herbed potatoes would be wonderful with dill and/or parsley (see below). Need more ideas? Check all the potato recipes. (Or check the potato recipes at Wolf Pine Farm's site.)

Parsley - Search 'parsley' in the Search box in the header for recipe ideas using parsley. But a few ideas include a yummy No-Cook Tabbouleh or Herbed Grape Tomatoes from my cousin Laura or a lovely Grilled Pepper Salad, also from my cousin Laura! And this one may sound a little weird -- it's a fruit and vegetable gazpacho -- but it's magnificent. (Not finding what you're after? Check the 'parsley recipes' at Wolf Pine Farm.)

Dill While using the Search Box (see it? way at the top right of every page?) to look for dill, the link opened was for a lentil salad and go ahead, laugh! but I literally interrupted writing this to go make it for supper, although sadly, without dill since it doesn't like the heat in my small herb garden. But you -- you have dill! Other ideas for vegetables with dill include roasted carrots with dill, or borscht beets, a pea salad or either of these beet or zucchini recipes.

Lettuce (lots!) See all the recipes using lettuce and other salad greens, plus, do you know how to make salad dressing?

Garlic scapes - This is your third week with garlic scapes. What are you doing with them? (See Week Four for several ideas if you're plumb out.)

Kohlrabi - Check all the kohlrabi recipes and here's a brand-new recipe for kohlrabi, a simple raw kohlrabi salad. (Or check the 'kohlrabi recipes' at Wolf Pine Farm.)

Sugar Snap Peas - Check out the recipes for sugar snap peas amid the pea recipes but I especially recommend the Sugar Snap Peas with Lemon Butter. Plus the 'sugar snap peas recipes' on Wolf Pine Farm look good too.

Turnips - See all my turnip recipes or see the turnip recipes at Wolf Pine Farm

Braising Greens (Natalie says this is a mixture of the Farm's mesclun mix) - see all the recipes using leafy greens but since Wolf Pine Farms' greens are so young and tender, check my spinach recipes too

Cooking Greens (mostly chard, says Natalie) - for recipe ideas, see the Leafy Greens recipes but if you can't use the greens for a day or so, I really recommend doing a quick cook right away as in Greek Greens

That's all for the week! Let me know how this works for you by leaving a comment, below! Otherwise, see you next week! ~ Your Friend in Vegetables, all the way in Missouri, Alanna

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Week Four - Farm Boxes the Week of July 9 - 13

2007-07-10T07:48:00.000-05:00

Out here where we make our living
on a farm we won't let die, work days last as long as I do
– Dana Wildsmith, poet

Here's what's in store for your CSA delivery from Wolf Pine Farm this week.

Butterhead and romaine or leaf lettuce Two heads, so this is a salad week! See all the recipes for lettuce and other salad greens. The classic use for romaine, of course, is in a Caesar salad. My own big 'salad lesson' for the summer is that good olive oil and good vinegar are worth the investment, whether for a simple vinaigrette or just drizzling over delicate baby vegetables.

Mesclun greens - see all the recipes using leafy greens but since Wolf Pine Farms' greens will be so young and tender, check my spinach recipes too

Fennel - Fennel! Ah, it's got such sweet aroma and flavor! See all the fennel recipes but I especially recommend the Spring & Summer Sliced Salad since you'll have radishes too, or this traditional Italian fennel salad. If you have a mandoline, you'll be able to shave thin-thin airy slices of fennel. StephenCooks has posted some great fennel ideas, too.

Excuse me. All this food talk makes me hungry. I'll be back in a minute.

Garlic scapes - This is your second week with garlic scapes and I was happy to hear from your fellow shareholder Liza that she had great luck with a garlic scape pesto. I haven't yet cooked with scapes but here are recipes from other food bloggers, ones whose recipes I like and trust. From your own fellow Wolf Pine Farm shareholder, check out StephenCooks' Absorption Pasta with Garlic Scapes and Wild Mushrooms (be sure to check the comments for other ideas, too). Or try this version of scape pesto from What Geeks Eat or this from Calendula & Concrete. For something a little different, try Summer Succotash with Garlic Scapes or a Spinach Souffle made with cream infused with garlic scape flavor. (Or check the 'scape recipes' at Wolf Pine Farm.)

Scallions - Green onions are easy to use but there are at least two recipes where green onion is an 'essential' ingredient, this vegetarian supper made with asparagus and farro and this quick 'n' easy side salad with Italian dressing.

Sugar Snap Peas - Two weeks in a row, you lucky folks! Check out the recipes for sugar snap peas amid the pea recipes but I especially recommend the Sugar Snap Peas with Lemon Butter (sorry about the picture, it doesn't want to display today). Plus the 'sugar snap peas recipes' on Wolf Pine Farm look good too.

Baby carrots & Baby turnips Okay, now I am seriously envious, so much so that I'm going to go out on a limb and share a classic Finnish recipe that I've not yet published online. It's called kesäkeitto (that's KEH-saa-KAY-toe) or 'summer soup' and just thrives on baby vegetables. In one pot, cook (or steam) a pile of baby vegetables, carrots, turnips, peas, beans, onion too (your fennel and radishes will also be great here) until they're just tender. In another pot, whisk together 2 tablespoons of flour, a tablespoon of sugar, salt to taste and 4 cups milk -- be sure to add the milk a tablespoon at a time at first so you don't get any lumps, my taste says whole milk, that half & half and cream would be way too rich and overpower the delicate vegetables. Gently bring this to a boil (but don't let it boil), then add the vegetables and simmer for 10 minutes. Dot with butter, parsley. Enjoy ...

Oh. And if this doesn't tempt, check all the carrot recipes but I especially recommend butter-simmered carrots, creamy carrot puree and the amazing mashed potatoes & carrots that my family begs for or a kid-friendly carrot soup.

Or all the turnip recipes, but I'd especially recommend creamed turnips though with baby turnips, wouldn't mash them.

Maybe Radishes - See all the radish recipes

Maybe cooking greens like kale, Swiss Chard, collards or maybe mustard greens - for recipe ideas, see the Leafy Greens recipes but if you can't use the greens for a day or so, I really recommend doing a quick cook right away as in Greek Greens

Pick Your Own Natalie says the pick your own garden is filled with flowers and herbs and will have hot peppers later in the season.

That's all for the week but you've got some real farm treasures in store, for sure. Let me know how this works for you by leaving a comment, below! Otherwise, see you next week! ~ Your Friend in Vegetables, Alanna

Visit Wolf Pine Farm

Visit StephenCooks

Week Three - CSA Shares the Week of the 4th

2007-07-01T16:38:00.000-05:00

Oh the places you'll go ~ Dr Seuss. Oh the veggies you'll eat ~ the Veggie Evangelist!

Happy 4th of July to all the shareholders at Wolf Pine Farm: may you find a parade and fireworks in your week, at least once! Here's what's in store for your CSA delivery this week.

Garlic scapes - I missed out on garlic scapes again this year (though I have harvested my homegrown garlic so know what garlic goodness you'll enjoy in a few weeks). But here are recipes from other food bloggers, ones whose recipes I like and trust. From your own fellow Wolf Pine Farm shareholder, check out StephenCooks' Absorption Pasta with Garlic Scapes and Wild Mushrooms (be sure to check the comments for other ideas, too). Or try this version or this version of garlic scape pesto. For something a little different, try Summer Succotash with Garlic Scapes or a Spinach Souffle made with cream infused with garlic scape flavor. (Or check the 'scape recipes' at Wolf Pine Farm.)

Kohlrabi - Kohlrabi I know! Check all the kohlrabi recipes and here's a brand-new recipe for kohlrabi, a simple raw kohlrabi salad. (Or check the 'kohlrabi recipes' at Wolf Pine Farm.)

Chinese Cabbage - check the Bok Choy recipes for ideas (or check the 'Chinese cabbage recipes' at Wolf Pine Farm)

Romaine lettuce - see all the lettuce and other salad greens but the classic use for romaine, of course, is in a Caesar salad but you could make your own simple vinaigrette too or you might like a salad recipe that's a real hit in my family, we call it That Pink Salad. (Otherwise check the 'Romaine recipes' at Wolf Pine Farm.)

Parsley - Search 'parsley' in the Search box in the header for recipe ideas using parsley. But a few ideas for 4th of July gatherings are a yummy No-Cook Tabbouleh or Herbed Grape Tomatoes from my cousin Laura or a lovely Grilled Pepper Salad, also from my cousin Laura! And this one may sound a little weird -- it's a fruit and vegetable gazpacho -- but it's magnificent. (Not finding what you're after? Check the 'parsley recipes' at Wolf Pine Farm.)

Mesclun greens - see all the recipes using leafy greens but since Wolf Pine Farms' greens will be so young and tender, check my spinach recipes too

Sugar Snap Peas - You lucky folks! Check out the recipes for sugar snap peas amid the pea recipes but I especially recommend the Sugar Snap Peas with Lemon Butter (sorry about the picture, it doesn't want to display today). Plus the 'sugar snap peas recipes' on Wolf Pine Farm look good too.

Maybe a cooking green like Swiss Chard or kale or mustard greens - for recipe ideas, see the Leafy Greens recipes but if you can't use the greens for a day or so, I really recommend doing a quick cook right away as in Greek Greens

Maybe Turnips - See all the turnip recipes

Maybe Radishes - See all the radish recipes

That's all for the week but you've got some real farm treasures in store, for sure. Let me know how this works for you by leaving a comment, below! Otherwise, see you next week! ~ Your Friend in Vegetables, Alanna

Visit Wolf Pine Farm

Visit StephenCooks

Wolf Pine Farm's CSA Deliveries June 25th - 29th

2007-06-26T08:04:00.000-05:00

The share contents of Week Two looks just beautiful!

Butterhead lettuce - see all the lettuce and other salad greens, plus, do you know how to make salad dressing?

Mesclun greens (this includes baby kale, mizuna, totsoi, maybe mustards...) - see all the recipes using leafy greens but since Wolf Pine Farms' greens will be so young and tender, check the spinach recipes too

Pac choi - check the bok choy recipes for ideas

Scallions - Green onions are easy to use but there are at least two recipes where green onion is an 'essential' ingredient, this vegetarian supper made with asparagus and farro and this quick 'n' easy side salad with Italian dressing

Swiss chard - I'm especially fond of this recipe for Swiss chard gratin but there are a few other Swiss chard recipes too

Dill - Ahhh, dill! If only it would thrive in my Missouri garden! These recipes use lots of fresh dill and let the dill shine: Borscht Beets, Beet Roesti (hmm, there's a beet theme here). This goat cheese appetizer uses fresh dill beautifully and over the weekend, I substituted fresh dill for cilantro in this quinoa and black bean salad: gorgeous.

Baby Turnips - See all the turnip recipes, including this raw turnip salad that provoked quite a conversation about CSAs

Radishes - See all the radish recipes but consider a simple radish sandwich or perhaps a magnificent combination of radishes and other vegetables. Plus, who knew that radishes cook beautifully in the microwave?

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Let me know how this works for you by leaving a comment, below! Otherwise, see you next week!

A Big Week!

2007-06-18T09:29:00.000-05:00

(Updated June 18, 2007) It's a big-big week for the shareholders of Wolf Pine Farm -- the first real week of summer, that is, the first CSA delivery of the season!

Returning shareholders know what's ahead and can hardly wait for the return of fresh vegetables, herbs and flowers to their tables. New shareholders wonder what's ahead, What will be found in the first delivery?

And both may wonder, just what will we do with all that [insert vegetable]? In 2007, Wolf Pine Farm, Maine food writer (and Wolf Pine Farm shareholder!) Stephen Smith of StephenCooks and A Veggie Venture are joining forces to make it easy for shareholders to find vegetable inspiration and vegetable recipes.

Every week, visit A Veggie Venture for an update on the week's share contents and ideas about to use them - just click Wolf Pine Farm in the right sidebar.

Wolf Pine Farm's CSA Deliveries June 18th - June 22nd

Arugula - see all the arugula recipes but for the season's first arugula, I really do recommend this simple arugula salad, dressed with nothing more than a tiny bit of good olive oil and lemon juice

Lettuce (lots!) - see all the recipes using lettuce and other salad greens, plus, do you know how to make salad dressing?

Mesclun greens (this includes baby kale, mizuna, totsoi, maybe mustards...) - see all the recipes using leafy greens but since Wolf Pine Farms' greens will be so young and tender, check the spinach recipes too

Chinese cabbage - Natalie, Stephen and I have been discussing what, exactly, Chinese cabbage is and have decided it's something between Napa cabbage and bok choy; if you'd like to make a meal from it, I recommend the tropical supper salad which pairs beautifully with tropical pork tenderloin

Cilantro - For a list of recipes using cilantro, just search on 'cilantro' in the Search box at the top. Favorites include quick appetizers made with green chutney or almond cilantro spread, veggie burritos with cilantro sauce and for a vegetable, a Mexican flavor profile from Rick Bayless, green beans with tomatillo salsa dressing.

Fresh garlic - Search 'garlic' in the Search box at the top. Consider this garlic- and rosemary-infused olive oil, too.

Maybe baby turnips - See all the turnip recipes, including this raw turnip salad that provoked quite a conversation about CSAs

Maybe radishes - See all the radish recipes

Visit Wolf Pine Farm

Visit StephenCooks

Let me know how this works for you by leaving a comment, below!
Otherwise, see you next week!

WHAT IS A VEGGIE VENTURE?
A Veggie Venture is a 'food blog', my very own website where every few days, I cook and write about vegetables. (Why? It started as a simple idea then took on a life of its own.) I also write a food column called Kitchen Parade, which my Mom started when I was a baby. It's published in my hometown newspapers here in suburban St. Louis and also online. You'll see recipes from both A Veggie Venture and Kitchen Parade featured here, special picks for Wolf Pine Farm subscribers.

I'm a home cook in a home kitchen, no fancy knives (though they're usually kinda mostly sharp!) or high-end stovetops (though I lust for two ovens!) here. I'm passionate about healthful eating and curious about food and cooking in general.

For an e-mail subscription to A Veggie Venture, including vegetable recipes from St. Louis-area farmers markets, start here. St. Louis is in Zone 6 so our vegetables precede southern Maine's by three to four weeks.

Vegetable Recipes for CSA Shareholders

2007-03-15T09:00:00.000-05:00

[Regular Readers: This is a special post for CSA shareholders of Wolf Pine Farm in Maine. We'll be back to recipes tomorrow! However, if you're interested in easy access to fresh, local vegetables all summer long but don't live in Maine, do check out Local Harvest for farm offerings in your area. And if you belong to a CSA and think A Veggie Venture might be helpful for fellow members, please do e-mail me and I'll be happy to explore the idea. As you know, my mission is to evangelize the world about vegetables! - Alanna]

Welcome, Wolf Pine Farm shareholders! Looking for recipes for fresh vegetables?

It's great fun but also a challenge, for sure, figuring out exactly what to do with all the vegetables from a CSA. Thanks to Wolf Pine Farm, fellow food blogger StephenCooks and A Veggie Venture, vegetable inspiration is now just a click or two away.

What follows is a preview of how Wolf Pine Farm's CSA shareholders will have easy access to vegetable recipes here on A Veggie Venture once deliveries begin in June. Each week, the share contents will be listed right here on this very page (so yes, do bookmark this page!), along with recipe favorites.

[a preview of what you'll find here come June]
THIS WEEK'S SHARE CONTENTS
Winter Squash [for example]

RECOMMENDED RECIPES for WINTER SQUASH
Acorn Squash with Mustard & Honey
Curried Squash
Squash Pizza
Squash Puff
Acorn Squash with Quinoa & Cherries
Squash & Pear Soup

RECIPES from FELLOW WOLF PINE FARM SHAREHOLDERS
Winter Squash

LOOKING for SOMETHING ELSE?
Check all the vegetables

WHAT'S A VEGGIE VENTURE?
A Veggie Venture is a 'food blog', my very own website where every few days, I cook and write about vegetables. (Why? It started as a simple idea then took on a life of its own.) I also write a food column called Kitchen Parade, which my Mom started when I was a baby. It's published in my hometown newspapers here in suburban St. Louis and also online. You'll see recipes from both A Veggie Venture and Kitchen Parade featured here, special picks for Wolf Pine Farm subscribers.

I'm a home cook in a home kitchen, no fancy knives (though they're usually kinda mostly sharp!) or high-end stovetops (though I lust for two ovens!) here. I'm passionate about healthful eating and curious about food and cooking in general. Right now I'm exploring Mexican and Thai home cooking, you'll see examples soon.

For an e-mail subscription to A Veggie Venture, including vegetable recipes from St. Louis-area farmers markets once they reopen in mid April, add your e-mail address to Never Miss a Recipe on the right. St. Louis is in Zone 6 so our vegetables precede southern Maine's by three to four weeks.