BLT Salad with Eggplant Bacon

Eggplant BLT Salad

It’s tomato and eggplant season, one of my favorite times of  the year! Local, fresh tomatoes are so flavorful on their own,  I like to keep my preparations pretty simple. This salad combines some CSA lettuce and kale with avocado, tomatoes and an awesome secret ingredient – eggplant bacon! Okay, so maybe calling this “bacon” is a bit of a stretch, but it’s certainly smoky and salty and chewy and adds great texture and flavor to any salad, pasta dish or sandwich. It’s just another amazing creation by my cooking hero, Isa Chandra Moskowitz, and she has generously posted the recipe on her blog. You can keep this salad vegan by dressing it with Isa’s Classic Vegan Caesar, or use any dressing you have on hand. If you have an eggplant hater in your life, this salad just might change their tune!

CSA Dinners: Roasted Root Veggies and Pizza


I was excited to see beets, kohlrabi and broccoli make their first appearance of the season in our CSA this week. Kohlrabi is one of the vegetables I’d never heard of before starting our CSA, but now it’s one of my favorites. It tastes like a cross between an apple and a potato, and you can also use the greens. My favorite way to eat kohlrabi is roasted, so I peeled and diced it and combined it with some CSA beets and sweet potatoes, for an excellent veggie roast.


And when in doubt about how to use up veggies, you can always make pizza! This one is topped with broccoli, scallions, garlic scapes and mushrooms. Delicious!

Strawberry Rhubarb Scones

strawberry rhubarb scones

Looking for something to do with strawberries and rhubarb beyond pie? Try scones! I based these on this recipe and they were delicious! Light and fluffy with sweet jammy pockets of fruit.  A perfect summer breakfast or snack, especially with a strong cup of black tea, preferably eaten while sitting on a porch. Everything tastes better when you’re sitting on a porch!


We Love Our CSA!

Intervale Farm

Greenhouse at Intervale Farm

For the past seven years, we have purchased a Summer CSA share from Intervale Family Farm. Each Thursday from June – October, we stop at the farm on our way home from work and come home with the freshest, tastiest, most beautiful produce you can imagine. If you’re unfamiliar with the CSA (Community Supporting Agriculture) concept, the basic idea is that a farm offers seasonal “shares” of their harvest that are purchased ahead of time by individuals.  This provides farmers with more financial resources to work with early in the season and the reassurance of already having regular customers lined up. For the consumer, buying a share guarantees a regular supply of quality local produce, usually at a fraction of grocery store prices.


An early season weekly share from our CSA.

CSAs come in all shapes and sizes, and the details of what you get and how you get it (some CSAs will deliver to your door!) can vary greatly. Check out the Local Harvest website for more information about CSAs in general and how to go about finding one that meets your needs.

Lemon Garlic Pickled Asparagus

asparagus-pickledWe have thoroughly enjoyed asparagus season this year. We roasted bunch after bunch of it on the grill and added those deeply flavorful, smoky spears to pasta dishes, salads, sandwiches and anything else we could think of. We also devoured a fair bit of it straight off the grill, delaying only long enough to avoid burning our fingers and tongues.

Now that the season is winding down, I wanted to try putting up a little bit of that summery goodness to enjoy this winter. I used a recipe from The Pickled Pantry by Andrea Chesman. This book has a great chapter of recipes that were developed to be made “by the pint”. So you can use up that last little bit of produce you have on hand, or you can scale the recipe up as needed if you have a larger harvest.

This method worked well, as I had earmarked two bunches of asparagus for this little canning project, not enough for some of the larger batch recipes I had seen. The asparagus was very easy to process, as there was no chopping, peeling or salt soaking involved. I added some whole garlic and lemon peel to each jar, as directed in the recipe, and ended up with three pints of beautiful pickled asparagus.

With pickles, I always like to wait at least six weeks before opening a jar, to let the flavors fully develop, so stay tuned for a taste test down the road!

Summer CSA Season is Here!

CSA 2014 Week #1

In my mind, summer has now officially begun because our CSA has started! Here’s our haul from the first week, which included:

  • Kale
  • Lettuce (two kinds!)
  • Collards
  • Arugula
  • Broccoli Rabe
  • Radishes
  • Rhubarb
  • A lovely bouquet (we get one every week!)

Over the course of the season, I’ll be writing more about our CSA farm and how I use up all this good stuff. Sometimes it’s a challenge, but always a delicious one! This week I used the radishes, most of the lettuce and some dill from my porch pots in this quinoa salad and combined the rhubarb with a few nectarines to make a tart but sweet fruit crumble. And one busy night when we needed something quick and filling, I boiled some pasta, sauteed a bunch of garlic with the arugula, rabe and kale in olive oil, mixed it all together and called it dinner. I love the culinary inspiration that CSA season brings, and this is just the beginning!

Moskowitz Mocha Madness

mocha mamas

mocha mamas from vegan cookies invade your cookie jar

When I’m in the mood for a fancy coffee, I always choose a cafe mocha. Coffee and chocolate were meant for each other, and that goes for baked goods as well as hot beverages. This is illustrated by two great recipes from my cooking hero, Isa Chanda Moskowitz.

Mocha Mamas are one of my favorites from Vegan Cookies Invade Your Cookie Jar. I first made these at the last minute for a work celebration, and they were a big hit. Light and fluffy, with a nice coffee flavor and a simple but impressive icing drizzle, these can take your coffee break to a whole new level.

mocha chip muffins

mocha chip muffins from vegan brunch

If you’re more of a muffin person, try the Mocha Chip Muffins from Vegan Brunch. Chocolate Chip muffins have always been my favorite, and this is a solid basic recipe, with the addition of a coffee kick. Perfect for warming you up on a wintry morning.

Pumpkin Baked Ziti & Roasted Brussels Sprouts

Pumpkin Baked Mac & Roasted Brussel SproutsThis time of year, I want to put pumpkin in everything, so I’d been craving Pumpkin Baked Ziti from Veganomicon. (I didn’t have ziti, so I used elbows  – pumpkin mac!) This creamy, comforting casserole with caramelized onions and a savory crunchy topping is always a winner. I’ve taken it to church suppers, given it to friends recovering from surgery and served it for Christmas dinner. It’s that good. Paired with some roasted brussels sprouts from the CSA, it was a highly satisfying fall meal.


First Home Canned Food

Left to Right: Salsa Verde, Dill Spears, Spicy Pickled Carrots, Marinara, Bread & Butter Chips and Onion Yellow Squash Relish

We spent some serious time in the late summer putting up a portion of the harvest from our garden and the bounty of our CSA. We had never done water-bath canning before and relied on the excellent recipes in Put ‘em Up! by Sherry Brooks Vinton. It’s an encouraging and upbeat beginners guide, full of step by step details and fun recipes that aren’t too complicated. Everything we made came out great, and not a single jar failed to seal – even though we weren’t actually using a canner, just a big metal pot we had gotten at a tag sale. And best of all, the results have all been delicious. Once we started doing it, it got kind of addictive. (We ended up with 22 pints of pickles!) I already can’t wait until next year.

Homegrown Potato Hash

We wanted to do something special with the first Yukon Gold potatoes we harvested from the garden, so we decided to cook up an outdoor brunch on the deck with our camp stove. (I don’t know why, but cooking outside just makes everything taste better).

action shot!

I fried the potatoes into a simple hash with onions, fennel and red pepper flakes and paired it with some fresh eggs from our CSA. I have to say, breakfast doesn’t get much better than this.