CSA – Week 2 -Fiddleheads, Honey & more

May 3rd, 2010 / Comments 1

It’s fiddlehead season in Vermont and so  I got them in my CSA bag.  Luckily  there were a number of recipes for cooking fiddleheads in the bag because I am a fiddlehead neophyte.

CSA 0502 CSA   Week 2  Fiddleheads, Honey & more

This photo shows some of the spicy greens, spinach, scallions, herbs, honey, and fiddleheads that were in the bag.  It doesn’t show the  eggs.  I look forward to cooking the fiddleheads and will post about the results.

I called Carol Stedman, a friend and the administrator of my CSA. She explained that fiddleheads are a bitter herb and that it was important to completely removed the brown husk and then they would be delicious and safe. I followed her directions and trimmed the dry stem end and soaked the fiddleheads in a bowl of cold water for five minutes. Then, I swished them in the water and used a sieve with large holes to drain them. I repeated this twice, until the water was clear. I discarded the few fiddleheads that had any brown husk attached.

I boiled the pristine, husk and toxin free fiddleheads in a saucepan for five minutes, poured out the water, rinsed them in cold water and then boiled them in fresh water for two minutes. I cooled the now tender green spirals in cold water and drained them.

The pre-cooked fiddleheads were ready to meet Italy, at least a flavor of Italy. I sauteed them in olive oil and garlic. Here’s how I did it: … read more

Join a CSA

April 23rd, 2010 / Comments 0

I came home to spring in my garden. Join a CSA

The daffodils are blooming, the weeping willows are full of tender, yellow green leaves, the grass is green and the weeds are taking over. Each spring I think about all the vegetables I might grow. By the middle of June I wonder what I was thinking.  Of course I will plant carrots and perhaps potatoes.

The parsley and rhubarb have reappeared in my garden but the undeniable truth is FARMERS DO IT BETTER. They work harder, they weed every day, not just when they feel like meditating, they work hard.

This spring I have joined the Clay Hill Collective CSA in Harland, Vermont.  The Clay Hill Collective is a collective of six growers and producers of quality food less than four miles from my kitchen.  In early spring, I’ve been told that I can expect lettuce, spicy greens, spinach, kale, herbs and lots more. I will be doing a CSA post each week to share what came in my bag and a recipe or two of what I made.

Eating Local is possible without having a green thumb.  I hope you will be inspired to find and support a farmer or group of farmers who live near you. Food is tastier to me when I know who grew it.

Contact me if you live nearby and would like to be a part of the Clay Hill CSA. If you are part of a CSA, a veg box scheme, or a farmers’ market regular, I’d love to hear what’s in your bag and what you are making with it.

My CSA starts on Sunday!


September 13th, 2009 / Comments 1

On Thursday, Charles and I are flying to Sicily for our son’s wedding. Matthew and Alison will be married in Siracusa. Sicily is known for its lemons and also for Limoncello – a lemon flavored liquor server over crushed ice.A Lemon Branch 01 Limoncello
I met a woman at the farmers’ market last week and she said the most difficult part of making Limoncello is the waiting. It takes at least two weeks between step one and step two. A perfect recipe for me since I will be far away from my kitchen for two weeks. Here’s the first step. … read more

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