from the Moosewood Cookbook by Mollie Katzen 2 Tbsp butter                                                            1.5 cups chopped onion 1.5 cups thinly-sliced potato                        1 cup thinly

from Sundays at Moosewood Restaurant by the Moosewood Collective 1 medium cucumber-peeled, seeded, coarsely chopped            2/3 cup plain yogurt 2 Tbsp minced onion                                                           

Once a year or so we have a number of veggies ready for picking that all would fit well in a typical Russian kitchen. So this is Dancing Roots Farms’ Russian Heritage Appreciation Week – after all Farmer Shari’s great-great grandparents were all from Russia and eastern Europe.

From the book Around My French Table by Dorie Greenspan These are called farçous and are a staple throughout southwest France, where all the moms have their own way of making them. In French homes, farçous are a robust main course, most often served with a salad. This makes a lot

This week we have two peppers that have been “boarded” on Slow Food’s Ark of Taste. The ‘Ark of Taste’ is a catalog of over 200 delicious foods in danger of extinction. By promoting and eating Ark products we help ensure they remain in production and on our plates. To qualify

from www.csmonitor.com “A sort-of soufflé that will put the abundance of summer zucchini to good use.” Serves 6- 8   3 medium zucchini                                    1 medium onion 2 Tbsp butter                       

from www.nancyskitchen.com 2 large cucumbers, peeled & sliced thin                 1 large onion, sliced paper thin 2 Tbsp vinegar                                                            1/2 tsp salt 1/4

This email just came from one of our members over the weekend: “Just realized I made 4 different dishes this weekend with zucchini….! and have  much more left.”

On Zucchini Abundance This is from a birthday card I received several years ago: A zucchini can a monster be, if left for a single day. And the worst is not the cutting free, but how to give it away! You’ll have to go out at midnight And leave it at someone’s door, Because when

Adapted from The Onion Harvest Cookbook by Barbara Ciletti, who says “Although this recipe calls for chilling the salad before serving, I also enjoy it when the beets are still slightly warm.” 2 red beets & 2 golden beets                        1 cup