Fennel is so good in salads. There are several good ones at Huffington Post. If you steam it with potato and beet and blend them, add butter & salt – that is very nice combo. And you can chill it and dribble olive oil on it to serve cold. Roasted on the grill with other [...]

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Google makes it easier to search for recipes, and even filter by any combination of ingredients, time to prepare and calories. You can even search for recipes by holiday or events such as Cinco de Mayo, baby shower, etc.

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We’re testing a recipe program that will allow us to organize all the recipes we’ve posted in the Veggie Diary newsletter and on the blog, many of which were provided by Sandy Spring CSA members. This program will allow you to rate the recipes. Print Root vegetables and penne Author: Jennifer   Wondering what to do [...]

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Erin Barnett, director of Local Harvest wrote a fascinating article in the Local Harvest newsletter. It begins: Three years ago this month I started taking a new approach to meal planning. It sounds like an exaggeration, but it really has changed my life. If you’re like me, you like to cook, but don’t enjoy deciding [...]

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From Jennifer: Peel and chop your root vegetables like beet and turnip into cubes. Then chop up your kale or spinach. Saute in olive oil with garlic. Then simmer in broth just enough to cover with white wine until tender. Meanwhile, boil your penne. Then drain the pasta and add the veggies. Toss with parmesan [...]

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We are being presented with the Slow Food DC Snail of Approval award! Come join us in celebration on September 25 at Poste Moderne Brassiere’s patio from 4-7pm. Click here to get tickets $30 for Slow Food DC Members, $35 for non-members. A sampling of roasts and seasonal sides plus a drink ticket is included [...]

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Chocolate & Zucchini is a blog written by Clotilde Dusoulier, a 31-year-old Parisian woman who lives in Montmartre and shares her passion for all things food-related. Here you’ll find recipe ideas and cooking inspiration, as well as musings on quirky ingredients, cookbook acquisitions, nifty tools, and restaurant experiences. The blog was created in September of [...]

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Cross posted from Mother Jones by way of Grist. Read the article here. 1 pound whole wheat pasta. For this dish, I used a short, twirly, tubular cut called gobetti. Other cuts work, too. Kosher salt for pasta 1-2 heads “green” (i.e., uncured) garlic 3 spring onions Extra-virgin olive oil, for sauteing and also for [...]

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Amanda Hesser and Merrill Stubbs founded Food 52, a crowdsourced cooking project that consists of a recipe sharing website, recipe contests, and (eventually) a cookbook to be published by HarperCollins.

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Stephanie and Mike May, hosts of the Gaithersburg CSA site, put together a video showing how to make a basic dish of greens, with lots of optional add-ons. Good job, Mike, Stephanie and son

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