Recipes

Lettuce and Mint Soup

If you're like me, finding new ways to use up all the CSA lettuce is one of the big challenges of the season. This recipe just came into my inbox and I must say, it looks pretty good, not to mention taking only about 30 minutes to prepare from start to finish. So, I'm sharing it with you.

Lettuce and Mint Soup
from "Vegetables from an Italian Garden" by Phaidon Press

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Jerusalem Artichoke Fritters

This week I was intrigued by the inclusion of jerusalem artichokes in our initial season share (I thought for sure we'd get radishes!).  I didn't want to eat them raw, nor did I want to roast them, so I searched the internet for something interesting and tasty-sounding.  I found that in these jerusalem artichoke fritters, which I prepared last night.  

I loved them!  The combination of the jerusalem artichokes, carrots, and shallots is lovely, and the chive-lime sour cream is wonderful.  They are easy to put together and take only about a half hour, start to finish, to make.

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Best brown rice

I always had trouble cooking brown rice until I ran across a new method in Saveur. Although we haven't received brown rice in our shares, I cook it so often to go along with other items from our share, I thought it worth posting. This method is very different from any other way I've cooked rice in the past, but it delivers the best brown rice I've ever made!

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Baked pears with caramel sauce

We got 3 lbs of pears this week! If you're wondering what to do with them, may I suggest the following recipe, adapted from Pam Anderson's USA Weekend column recipe.

1 tablespoon butter per pear

1/4 cup lightly packed brown sugar per pear

however many pears you want, halved and cored (and peeled, if you want). 1 pear per person.

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stone fruit pies, crisps, and crumbles

I'm one of those weird people who don't much like raw stone fruit. Why did I get a fruit share? Strawberries and apples. But the middle of the season is a tedium of peaches, nectarines, and plums. What to do? Add lots of sugar and cook, naturally!

American fruit desserts include compotes (fruit simmered with sugar), crisps (fruit covered with a butter/sugar/flour/oat crumb topping and baked), cobblers (fruit covered with a buttermilk pastry dough and baked), and of course pies and their relatives, tarts and galettes.

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Fried Beets and Carrots, Two Ways

We get a lot of beets and carrots throughout the CSA season, and we frequently get them together. They're both summer root vegetables, and in addition to being harvested together, they also work well cooked together. I've been making a simple recipe from a CSA cookbook (recommended!) for a few years, and today made another version of the same idea, to good results. Both recipes are below.

Fried Beets 'n' Carrots

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