from Dancing Roots Farm member Ruth OK — here’s what I did. I took basically last week’s whole farm pick up except for the greens and roasted everything on the grill  – eggplant, zucchini, romano beans, onions.  I included carrots and potatoes from an earlier

from From Asparagus to Zucchini 2 medium eggplants, cut into ½” slices 1/3 cup feta cheese or Gorgonzola olive oil ¼ cup finely chopped fresh basil Heat broiler or grill. Brush slices with olive oil and grill or broil until lightly browned on one side. Arrange on oiled baking

It’s Fajita Week! A Fajita is a meal in which meat, poultry, vegetables and other ingredients are cooked over an open fire or more commonly, grilled together and assembled in a tortilla. Credit for the dish belongs to the Mexican workers who created it while working and living in

from EatingWell.com, July/August 2011 “Long strips of raw zucchini and shaved fennel absorb the lemony vinaigrette, making a delicious base for this salad. Serve right away after tossing with the dressing to keep the zucchini crisp.” 2 – 3 medium zucchini 1 large bulb fennel,

from Sundays at Moosewood Restaurant 2/3 cup plain yogurt 1 medium cucumber-peeled, seeded, coarsely chopped 2 Tbsp minced onion 1 Tbsp vegetable oil 2 tsp vinegar ¼ tsp salt (optional) 2 tsp chopped fresh dill (or fennel fronds) (optional) Combine everything in a blender or food

In Your Share This Week Fennel, Perfection – We’re having a great fennel year!  We try to have it 5 times per year, but this year we might do better. According to From Asparagus to Zucchini, “fennel’s history is as rich as its flavor! For centuries fennel has been utilized

adapted from foodnetwork.com (courtesy The Neelys, 2008) 1 large tomato, diced ½ medium onion, finely chopped 1 jalapeno, finely chopped 1 small red or alma pepper, finely chopped 2 Tbsp chopped green onions 2 Tbsp chopped fresh parsley leaves ¼ cup unseasoned rice wine vinegar ¼

adapted from kitchen-parade-veggieventure.blogspot.com ½ cup chicken broth 1 Tbsp garlic (from a jar is OK) 1 Tbsp fresh ginger (from a jar is OK) 4 green onions, white and green parts, chopped all your amaranth greens, larger leaves & thinner stems coarsely chopped Salt &

In Your Share This Week Amaranth Greens – From our specialty greens department, these go by other names such as Chinese spinach, quelites in Spanish, yin tsoy,  and callaloo in West Africa. Often considered to be used like cooking spinach, it can be sautéed, steamed, or chopped

from Recipes from a Kitchen Garden by Shepherd and Raboff 1 bunch chard 1 Tbsp olive oil 2 stalks green garlic, chopped (or 1 clove) 6 scallions, thinly sliced 2 tsp chopped fresh parsley 1/4 cup chopped basil pinch nutmeg 1/4 cup chopped prosciutto or ham 2 Tbsp Parmesan or Romano