by Angela Carlos in In Season, Uncategorized, August 24, 2016
by Angela Carlos in In Season, July 31, 2016
This week’s CSA from Mountain View Farm included bright-green celery tops, fragrant as ever. It was about time for celery to stand up and say, “Notice me!” Celery leaves don’t receive the attention they deserve. The hearts are diced for crunch in salads, added to mirepoix for soups or enjoyed raw as a crunchy snack, but the fragrant leaves are often forgotten — and they’re among my favorite culinary secrets.
Plopping a trimmed celery top into your weekend brunch-time Bloody Mary for a colorful garnish is fine. But wouldn’t you rather pluck off the leaves to use in a vibrant pesto with Parmigiano-Reggiano? Not to mention, celery leaves make a bright, herbaceous addition to nutty grain salads and hearty chickpea dishes.
These delicate green leaves can be used pretty much anywhere in place of parsley. For the best leaves, look for full celery bunches with the dark outer green stalks still attached. The trimmed celery hearts usually available at the grocery store have been stripped of most of their beautiful leaves.
Then store them properly for a longer shelf life by plucking off the leaves (you can reserve the dark-green fibrous stalks for making stock or soups) rinsing them under cool water and wrapping them in a damp towel. Store the leaves in your humidity-controlled refrigerator drawer in an opened plastic bag for use in your next meal. Read more
by Angela Carlos in Healthy Tips, In Season, July 6, 2016
This week’s CSA (community-supported agriculture) box arrived at Food Network Kitchen stuffed with fresh summer produce, and we couldn’t be more excited to start cooking! Fresh summer squash was the real star of our box, with multiple varieties making an appearance. The seasonal offering has been popping up on restaurant menus everywhere, and now, with plenty in our kitchen thanks to Mountain View Farms, we can enjoy the tender vegetable in crisp salads, cold soups and more.
While unpacking our box, like many of you at home, we started to wonder what separates the pattypans from the zucchini of the world. Do they all deserve the same culinary treatment? After doing some quick research, we identified the two varietals of squash in our box as zucchini and zephyr (the two-toned one) squash.
Zucchini has a habit of growing … and growing … and growing, but don’t be tempted to set any world records with your squash. The best zucchini are small, firm and have a mild taste and moderately tender flesh — just like the one in our box. To use your squash, pull out your spiralizer to make a noodle substitute, or toss it in a pan with olive for a quick saute at dinner. Read more
by Dana Angelo White in Ask the Experts, Farmers' Market Finds, March 21, 2011
We in the Food Network Kitchen got our first box of CSA (community supported agriculture) produce from Mountain View Farm in Easthampton, MA. And probably like many of you at home, unpacking the box had us wondering, “What are we going to do with all this stuff?”
CSAs aren’t exactly a new idea. After all, farmers selling directly to the consumer is the original business model. But the locavore trend is one way to buck the industrial agricultural system (or skip the hassle of the produce aisle), with members buying “shares” in a farm’s annual harvest.
This is the most-exciting box of produce you will ever receive — your own mystery basket to keep you on your culinary toes week after week. So sign up, get to know your local farmer and keep reading to find out how to use even the most alien-looking produce in the box. We’ll give a glimpse at our CSA box and share tips on how to use the produce every other week throughout the summer and fall.
Bok choy is a mild-flavored member of the cabbage family you’ve probably enjoyed at your local Chinese restaurant. Whether steamed, stir-fried or tossed in a saute pan with minced garlic and oil, it is a delicious dinner table addition.
You might not know it from looking at this vegetable, but it comes from the same family as carrots. Slice your fennel bulb for adding crunch to salads, roasting for a side dish, or steaming and serving with fresh dill. Read more
by Michelle Buffardi in In Season, June 10, 2010
Local farms across the country are gearing up for another harvest season, and we can’t wait! You can get your own little piece of a local farm by signing up for a community-supported agriculture program. So, is it the right choice for you? We’re breaking down some frequently-asked CSA questions to help you decide.
by Dana Angelo White in Farmers' Market Finds, Healthy Recipes, June 18, 2009
I look forward to Tuesday nights like it’s my birthday, only instead of traditional presents I get fruits and vegetables and it happens every week for 6 months and not just once a year. I’m having trouble getting anyone to sing to me each week, but honestly, I don’t really miss it.
See what was in this week’s box »
by Katie Cavuto-Boyle in Uncategorized, June 14, 2009
In addition to my regular trips to the farmers’ market, I receive a CSA share. Each week I anxiously wait to see what goodies my farmer, Lexi Gazy, and her family have grown. Today’s find: bok choy!
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by Dana Angelo White in Uncategorized, April 17, 2009
Green living has gotten tons of attention in recent years — and I think that’s great. I’m always praising the benefits of local, fresh foods to my friends and clients. Here some tips I follow to make my own smarter food choices.
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Earth Month usually means green-living trends top the headlines. One thing you might be hearing about is CSAs, or community-based agricultural programs. I’m always singing the praises of my local CSA. To which most reply, “What’s that?” Well, here’s why I think they’re so darn fabulous.
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