Tag: Garlic

Grilled Bok Choy with Spicy Peanut Sauce

Grilled Bok Choy with Spicy Peanut Sauce

I've come to the conclusion that I'm the type of person that needs to be completely overwhelmed with responsibilities before I can be remotely effective. I thrive on chaos, I think, and that scares me. I haven't felt creative enough to cook something AND drag out my camera to photograph it in a very long time. Loads of life happenings seem to be forcing me into a period of "get dinner on the table and clean up so you can do more... (insert task here, such as laundry, cleaning, bookkeeping, etc). It's becoming a real drag. However, now that we're being...Read More
Field to Feast: Genovese Basil

Field to Feast: Genovese Basil

It always amazes me how much produce we grow here on our 55 acres of Black Dirt.  The sheer quantity is astounding and the veggies are all sold (we hope) at farmers markets or through our CSA (community supported agriculture) programs or to wholesale accounts. I realized the other day - when I was simply and utterly exhausted and barely had the energy to make my kid dinner - that I sort and/or stack about 85% of what leaves this farm.  No WONDER I'm tired in the summer! It probably comes as no surprise to any of you that I'm...Read More
Field to Feast: Dill and Garlic Scapes

Field to Feast: Dill and Garlic Scapes

It's the first second week of July (yes, this is how long it's taken me to write this post) and we just held our sixth annual farm tour here in sunny, humid and oppressively hot Orange County.  Ordinarily we would be setting up at our local farmers' market every Friday from Memorial Day through Halloween, but there is a special event in our town that is held each July 4th weekend, the preparations for which have forced our market's closing for the last six years. A typical farm summer doesn't allow us the luxury of a day off, especially a market...Read More
Field to Feast: Green Garlic and Asparagus

Field to Feast: Green Garlic and Asparagus

Welcome to my very first "Field to Feast" post!  I hope you will enjoy the recipes and photos that Amy Roth of Minimally Invasive and I (Kasha Bialas of The FarmGirl Cooks) have in store for you this season.  Our goal is to provide our readers with plenty of ideas and recipes in which local seasonal produce can star. We've learned over the years that some produce items, while delicious and absolutely edible, are completely unavailable in stores.  One of those items is green spring garlic.  Green garlic is just what the name implies - it's the green, very young...Read More
Grilled Corn with Parsley-Garlic Butter and Parmesan

Grilled Corn with Parsley-Garlic Butter and Parmesan

Parsley garlic butter with fresh parsley, to put on anything you can dream up. I was washing up bunches of parsley for our 3 markets last week and the smell caught me right there. You know the place. That place in your nose where the aroma hits you so deeply that it triggers your brain and makes you think  you just have to have it - kinda like movie theater popcorn. I brought a bunch home and whipped it up in the food processor with a few cloves of garlic, a stick of unsalted butter, a few tablespoons of olive...Read More
I’m Seeing RED!

I’m Seeing RED!

And yellow and pink and green zebra-striped and black-ish and purple and golden-pink and.... that brings me to tomatoes and pasta Caprese. It's about damn time. General consensus is lots of green tomatoes around in people's gardens, but none are turning red. Well, this week, they started turning. I picked up a block of fresh mozzarella at the market the other day and, like a good FarmGirl, I have basil growing in a planter on my deck. This bounty, along with the colorful and perfectly ripe tomatoes I picked, made the most amazing dinner. Pasta Caprese is the easiest thing...Read More
Inspiration Strikes: Zucchini and Goat Cheese Brochette is Born

Inspiration Strikes: Zucchini and Goat Cheese Brochette is Born

Zucchini inspiration begins somewhere and for me it began with garlic. I would imagine that seeing, touching, and smelling garlic would inspire culinary greatness in most people. I looked at the garlic sitting in my father's work-worn hand and immediately thought garlic bread!  I'm not saying it hasn't been... but in theory, garlic bread probably should not be the sole component of one's evening meal. I also had a beautiful loaf of Janet's ciabatta bread and Edgwick Farm's fresh chevre.  How could I NOT create something simple and delectable from those superior ingredients? So I donned my flip flops and baseball cap,...Read More
Summer Comfort Food

Summer Comfort Food

We had a CSA pick-up yesterday.   Shell peas were a major component of the share box this week and each time I greeted a customer I stood there snacking on a few raw ones, encouraging them to do the same.  Most were polite and ate one or two... I, on the other hand, had nearly a pound's worth of empty pea pods by the time we were done with our distribution. And yet I still wanted peas for dinner. Talitha and Dan (Edgwick Farm) gave me some goat's milk ricotta after our Saturday market in Ringwood, NJ.  I had...Read More
C’mon Daddy, Light My Fire!

C’mon Daddy, Light My Fire!

[caption id="attachment_861" align="alignright" width="158"] The Tools of the Trade (meaning, I trade food for repairs): note the all-important cigar (Fletch!)[/caption] Ok, so my dad doesn’t look like Jim Morrison… OR Val Kilmer…  But he IS handy with doors, as he fixed mine only a few short months ago.  The fact that in a previous life The Doors provided good make-out music probably should have led me to a different title, but eh.  I’ve never been known for being PC. And since I’ve got this horrific earworm now, so should you!  <insert evil cackle here> Many thanks to Dad  who re-lit my...Read More
It May LOOK Like Spaghetti…..

It May LOOK Like Spaghetti…..

[caption id="" align="alignleft" width="225"] A lovely autumn day on Celery Ave[/caption] Yeah... Spaghetti squash wasn't a hit with The Boy.  At least he tried it, though, which is an improvement over the last 2 years or so. He even tried Brussels sprouts this week.  Well, not exactly the sprouts.  You see, Brussels sprouts grow on a tall stalk with leaves coming out in a circular fashion, and the sprouts grow right above the stem of the leaf.  As Dad (Farmer Sonny) puts it, a little cabbage grows out of each crotch.  Not so appetizing when you put it THAT way, right?  Anyway,...Read More