Our CSA started out small, mostly with leeks, swiss chard and lettuce greens.  The very first week I made this frittata with the leeks and chard.  It’s so simple and makes a light but satisfying lunch or pairs perfectly with a little salad for dinner.  This is such a lovely garden recipe, especially made with farm fresh eggs. Read more

After picking a ton of strawberries a week and a half ago, I put the word out on twitter asking what I should do with them.  My favorite suggestion was from Jennie who suggested I make jam or conserve with them.  I was planning to make some jam and strawberry ice cream, but her suggestion of conserve got me all excited.  Conserve is basically a soft set jam with chunks of fruit.  I knew that my just picked strawberries would be fantastic in this form and had to give it a try. Read more

It’s berry time!  I’ve picked almost 20 pounds of strawberries and raspberries the past couple weeks and have been feverishly perfecting recipes that feature summer’s berry bounty.  Several the recipes are for preserved berries so we (and you) can enjoy them year round.  But this mixed berry salad recipe features fresh raspberries and strawberries in a mouthwatering and waistline friendly creamy strawberry dressing. Read more

My gardening is going grandly.  In fact, I grew everything in this salad except the dressing.  One of the greatest things about growing your own vegetables is that you can eat nearly every part of the plant.  This radish salad is not only sweet peas and radishes, but also contains their greens and flowers.  This is my new favorite salad, I may be addicted! Read more

I don’t remember where I first heard the idea of pickling asparagus, but as soon as I did I had to try it for myself.  I love almost anything pickled and I love asparagus, so it just seemed right.  This is a sweet spicy pickle with red pepper flakes, whole garlic and whole mustard seed.  A perfect crunchy summer picnic treat! Read more