Summertime! The season is quickly passing us by and yet, the gardens and summer produce are at their peak. [Read more…]
Noodle Cabbage Casserole
If you are looking for a great way to up your weeknight cooking this summer, check out Hen House Market and their CSA (community supported agriculture) program. Before you know it you will be auditioning for the Next Food Network Star. The variety of fresh vegetables, fruits, dairy products, meats and bread is over the top and pumped full of nutrition and freshness.
Participating in a CSA definitely adds more sizzle to your summer. It is fun to decide what you will do with each week’s treasure trove. This week we received cabbage, brats, Boulevard wheat brat buns, cucumbers, zucchini, squash, potatoes, an heirloom tomato, spinach and artichoke cheese—are you getting the picture? It’s like having the farmer’s market in a bag, a BIG bag.
Deviled Eggs
Easter is upon us and if you haven’t already started to think about your menu, it is time! Eggs signal spring and of course Easter. Our Easter table will not be complete without Deviled Eggs. Now that I think about it, what an ironic title for a recipe that is served to celebrate all things not related to the devil himself but related to the Resurrection. Hmmmm. Ok, I paused and did a little research. Deviled eggs were first referenced in the 18th century when the term “deviled” referred to spicy, specifically foods that used mustard or pepper. Folks in the Midwest or the southern part of the U.S. may refuse to call these tidbits of flavor deviled, opting instead for stuffed eggs or salad eggs. Some even go so far as to title these filled egg cups “angel eggs”. No matter, they are pure deliciousness and my family expects these golden goodies to adorn our Easter table. [Read more…]
Crisp Cucumber Poppy Seed Salad
Summer is lingering on just a bit longer, especially if the thermometer here in the Midwest has anything to say about it. I am still enjoying cucumbers from the CSA that Hen House provided long after the CSA has ended.
My mom always marinated cucumbers in vinegar, water and onion. Growing up I grew extremely fond of this combination. Recently I tasted a cucumber salad that was laden with poppy seeds and was very tart to the taste. It was delicious too! I came home and immediately began working on my version of this seasonal treat. Traditional Midwestern cucumbers will work fine but I actually prefer the variety of cucumber known as English. [Read more…]
Pesto and Peach Pie CSA
Participating in the Hen House CSA (community supported agriculture) this summer has brought our family’s fruit and vegetable consumption from junior varsity to varsity status in a flash. It has been exciting each Saturday morning to grab our bag and scurry to Hen House market to see what goodies they have for us. If you have been on the fence, then run, don’t walk and sign up to participate in a CSA.
Each week seems better than the week before and they are all 5 star. Saturday I picked up a gallon of whole milk, a dozen eggs, fresh basil, fresh carrots, tomatoes, peaches, cinnamon raisin bread and salsa. Whew! That’s a lot of great goodness for my family to enjoy.
There seems to be thousands of ways to use fresh basil in the summer but, of course, our go to is pesto. My daughter would enjoy pesto everyday of the week if I would serve it to her. I like to make it during the summer and freeze it for those cold, snowy days that we are sure to see in 6 months.
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