Category Archives: CSA

Keeping it Simple: Sweet Dumpling Squash

Amidst the massive egg recall and the debate over local food math, I’m craving simplicity.  With summer vacations departed and the back-to-school frenzy afoot, the slow dwindling of daylight hours subdues my kitchen a bit.

Okay, I admit it. I don’t have any kids to cart off to Target for school supplies or worry about what to wear on the first day or pack for lunch.  While my only concern outside of the pending cooler temperatures is wondering how the changing traffic pattern may affect my work commute, this historically hectic time of year has permeated my mindset.  Back to the basics I go with this unadorned, baked Sweet Dumpling squash, courtesy of the Landisdale Farm CSA.  A tender and sweet summer send-off. Continue reading


Kabocha and Coffee: Raspberry Oat Bars

Monday through Friday, I step off the train in the morning at Penn Center Suburban Station following a 45 minute commute, and the smell of coffee smacks me in the face.  I love it; in fact, look forward to it.  Without ingesting a bit of caffeine, I’m awakened for the second time.

Allow me to add another aroma I wouldn’t mind confronting each morning: kabocha squash baking in the oven.  Sweet, nutty, and fragrant like a decadent dessert when, in reality, it’s a nutritious impostor with many recipe functions.

Kabocha arrived in my CSA share, among other varieties of produce that are new to my vocabulary (thank you, Landisdale Farm!).  From Sun Gold Cherry Tomatoes and Red Tropea Onions to Sweet Dumpling Squash and Sugar Baby Watermelons, I’m amazed at the innumerable varieties of fruits and vegetables.  Squash isn’t just squash anymore – it’s kabocha, acorn, sweet dumpling or zucchini. Continue reading

The Thing About Surplus: Easy Peanut Pesto

A bundle of basil showed up in my CSA share this week.  I shuddered a bit thinking about that same herb growing somewhat recklessly in our backyard, used sparingly for sandwiches and seasonings.  But with an additional bundle wrapped and ready for use, I needed a recipe to quell the basil surplus.

Food surplus remains a focal point for the debate over the health of our country and our food supply.  Many experts argue that U.S. agriculture policy has promoted the overproduction of certain farm commodities, like corn and soybeans. As with most items in excess, you look for new and novel ways to use it.  For the food industry, this meant converting commodity Continue reading

A Little More Conversation: Sausage & Eggplant Quiche

Eggs are a serious subject in our household.  With a fiercely competitive egg toss at our annual family barbecue for year-long bragging rights, and having married into a family that made a small fortune on a few chicken houses dedicated to egg production, eggs make their way into more than a couple rounds of conversation.

Serious conversations around eggs are quite extensive, actually; much of it around the myriad of claims, labels, and terms besieging the industry.  An article in The New York Times breaks down carton claims to help consumers determine how hens are raised, what they are fed, and extra benefits the eggs might provide.  This article from the Humane Society is also educational.  Terms that explain how hens are raised may prove to be the most valuable when it comes to choosing eggs, if not the most controversial. Continue reading