October 20, 2018

Greetings All,

*If you have not yet volunteered to serve a two hour shift at the CSA, please hurry – it is your obligation as a member to serve at least one shift.

So, summer is, apparently, over. This means shorter days, cooler nights and wonderful hearty harvest food. Lucky us!

Today’s recipe is a twist on potato salad.  Try some sweet potato salad! It really is a yummy change.




2 large sweet potatoes,  peeled and cut into 1-inch pieces

2 TBS olive oil

1/2 tsp salt

1/2 tsp pepper

1 can black beans (15 oz), drained and rinsed

3 scallions, trimmed and thinly sliced (use both the green and white parts)

1 medium red bell pepper, seeded and cut into small dice

1 cup corn kernels (fresh or frozen)

1/2 cup cilantro leaves, minced

2 TBS honey

2 TBS Dijon mustard

2 TBS lemon juice

2 TBS olive oil

salt and pepper to taste



  1. Preheat the oven to 400 degrees. Line a baking pan with a baking parchment sheet  or spray with cooking spray.
  2. Spread the sweet potatoes in an even, single layer. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and bake for about 45 minutes, or until fork-tender. Halfway through baking, stir or flip the potatoes.
  3. In a large bowl, mix the black beans, scallions, red pepper, corn and cilantro, then set aside.
  4. In a medium bowl, add the honey, mustard, lemon juice, 2 tablespoons of olive oil, salt and pepper to taste and whisk to combine, then set aside.
  5. After the potatoes are cooked, add them to the bowl with the beans and vegetables, then add the sauce, and toss to combine. Taste and adjust seasonings, and serve. Potato salad keep, tightly covered, in the fridge for 5 days.

HELPFUL HINT: You can use any vegetables you like in this salad. Whatever you have left over in the fridge will only enhance the texture and flavor of this dish. Also, this may be served hot or cold.

I hope you love this dish as much as I do. Enjoy!

Have a delicious week!

Best, Judi


October 9, 2018

Greetings All,

I’d like to say that the crisp fall weather is here, but it isn’t. Is it just me, or is the weather getting stranger and stranger? Never mind – we have delightful fall vegetables to enjoy.

So, how about something a little bit different for these uncertain days? I’m thinking apples. I’m thinking about warming up the house with the scent of butter and sugar, of juicy apples and cinnamon. This recipe is for my go-to dessert when there’s not much time, but I want to impress company. The recipe is for individual apple tarts. So easy to make and so delicious!



1 pkg Pepperidge Farm puff pastry sheets, thawed in the refrigerator

4 apples (I like to use a combination of red apples and green apples)

3 TBS cold unsalted butter

1 cup sugar

1 tsp vanilla or 1 vanilla bean




1. Preheat the oven to 400 degrees.

2. Wash the apples and core them, but do not peel them. Cut each apple into thin slices.

3. Unwrap the sheets of puff pastry and, using a saucer as a pattern, trace a circle for each tart.

4. Place the pastry circles on an ungreased cookie sheet or sheet pan.

5. Arrange the apple slices on each circle, overlapping and alternating red and green apple slices in a pinwheel pattern.

6. Dot each tart with butter pieces. Scatter sugar over the tarts, and then sprinkle with vanilla extract or vanilla bean. Finally, sprinkle a little cinnamon on each one.

7. Bake the tarts until the pastry is golden brown and the apples are soft.

8. Serve warm or at room temperature. You can even serve them cold.


HELPFUL HINT: These tarts are great with a scoop of ice cream on the side. I sometimes even sprinkle a little apple liqueur, like Calvados on the tarts to give them a little kick.  You can also serve them with whipped cream spiked with Calvados.

So, I hope you get some apple cider and drink it with these apple tarts on a cool evening. Enjoy!

Have a delicious week.







Greetings All,

The weather continues to be warm and rainy. It still feels like summer, doesn’t it?

Today I thought I’d publish a recipe for carrots. I usually just eat carrots raw, since I love the crunch. But Artie likes his carrots cooked. So, I try to make them as interesting as I can. This recipe uses lots of garlic and a sprinkling of grated cheese.




6 carrots, washed and cut into strips

1/4 c olive oil

5 large cloves garlic, minced (or 1 TBS minced garlic)

1/4 c grated cheese (parmesan, romano or any hard cheese)

2 TBS bread crumbs (any kind)

Salt and pepper to taste


  1. Preheat the oven to  375°F and spray a baking sheet with cooking spray.
  2. Put the carrot slices in a bowl. Pour the olive oil over the carrot slices, then add the garlic, parmesan, bread crumbs, salt and pepper. Toss all the ingredients together to coat the carrots.
  3. Spread the carrots out on the prepared baking sheet and bake for 25 – 30 minutes, or until tender, tossing the slices halfway through.


That’s all there is to it.  Enjoy!

Have a delicious week.






September 25, 2018

Greetings All,

The summer of extraordinary heat and heavy rain is coming to an end. I don’t know about you, but to me that means I can start using the oven again. Time for some fall comfort food.

How about a zesty squash soup? This is a favorite recipe of mine. It’s easy to make and really tasty.


Curried Butternut Squash Soup With Apples


  • 2 TBS unsalted butter
  • 2 TBS olive oil
  • 3 large yellow onions, chopped
  • 2 TBS mild curry powder
  • 2 large butternut squashes
  • 4 apples (sweet, such as Macintosh or Gala)
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 c. water
  • 2 c. apple juice


1. Warm the butter, olive oil, onions, and curry powder in a large pot, uncovered, slowly over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

2. Peel the squash, cut it in half, and remove the seeds. Then cut the squash into chunks.

3. Peel, quarter, and core the apples, then cut into chunks.

3. Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring it to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft.

4, Puree the soup in a food processor.

5. Pour the soup back into the pot. Add the juice and enough water to make the soup quite thick. Check the salt and pepper and serve hot.

You will love this soup with some crusty bread  and perhaps a glass of white wine.

HELPFUL HINT: Squash can always be peeled, cut up and roasted, and then frozen. This kind of divides the work so that when you are ready to make the soup, you just throw in the cooked quash cubes and off you go.

I hope you enjoy this lovely fall soup. Have a delicious week!




September 4, 2018

September is here. I hear a lot of moaning and groaning about the end of summer, but that’s three weeks away, people! Cheer up! September also means the fall harvest is beginning and lots of hearty and delicious vegetables are coming our way.

I don’t know about you, but I have a few onions sitting around. Some people shy away from them because they’re sharp and might cause stomach repercussions.  Here’s what I do:  I make caramelized onions! They are mild and delicious, and there are things we can add to make them super interesting and even more delicious. So today’s recipe is one for caramelized onions.



2 large yellow onions, peeled

2 TBS unsalted butter

Kosher salt
Low-sodium chicken broth or water (for pan; optional)

1. Halve both onions through the root end (vertically). Using the tip of your knife, cut a V-shaped notch around the root on each half to remove it.  This will help the onion slices separate when you slice the onion.

2. Lay each onion half on your cutting board, flat side down, with the root end  facing you, then thinly slice the onion lengthwise. You want slices that are 1/8 to 1/4 inch  thick. You’re going to wind up with a big pile of thinly sliced onion. Don’t worry – it cooks down quite a bit.

3. Heat 2 TBS of butter in a large saucepan over medium heat until it sizzles.  Using a pan that has a wide base gives water room to evaporate, allowing the onions to caramelize rather than steam.

4. Putting all of the onions in at once would crowd the onions, making it hard to stir, which would in turn make the onions on the bottom cook faster than the ones at the top. So, begin with a handful or two of onions.  Cook, stirring, until the onions are soft and starting to turn translucent (1–2 minutes). Stir in a few more handfuls of onions and continue cooking and stirring  until you’ve added all the onions. Season with a pinch of salt.

5. Reduce the heat to medium-low and continue to cook the onions, stirring every few minutes to prevent them from sticking and browning unevenly, until blonde-colored, 15–20 minutes. At this point, the onions are just done enough  for French onion soup. If you feel like onions are getting too brown around the edges or they’re sticking, reduce your heat a bit.

6. If you want onions that are both softer and more caramelized (for something like onion dip), keep cooking and stirring until the onions are really golden brown, another 15–20 minutes. Because most of the water will have cooked off at this point, there might be some bits stuck to the pan. If this happens, stir in a splash of broth or water. The liquid will dissolve the cooked-on bits, which the onions will re-absorb. For extra-dark onions, the kind that are  great on a burger, cook until they start to almost blacken around the edges and go slightly crisp, another 10–15 minutes. This requires constant attention so they don’t burn.  Caramelized onions are not fast food, but they are so worth the effort!

7. Let the onions cool in the saucepan, then either use them right away or put them in an airtight container and chill. They will keep up to 1 week.

HELPFUL HINT: There are lots of things you can add to these onions to enhance or complement their flavor: red wine, balsamic vinegar, more chicken stock, diced mushrooms – let your imagination run wild!

ANOTHER HELPFUL HINT: I saw this one on the late lamented The Chew: It’s still corn season. To quickly and neatly cut the kernels off a corn cob, use a bundt pan. Rest the tip of the corn cob on the little indentation in the center of the pan (the part that sticks up). Then use your knife to quickly slice off the corn kernels. A bonus: they all land in the bundt pan!

I will be away for the next two weeks, so Anastasia will be gathering recipes for you from the Internet. Enjoy the bounteous season!

And have a delicious week!






August 28, 2018

Greetings All,

Another heat wave! My, my. This is the Baked Apple!

Despite adversity in the form of unrelenting torrential rains, Stoneledge Farm has continued to send us beautiful vegetables. How lucky are we!

This week’s recipe will turn your leeks and potatoes into something delicious that is not potato leek soup. It’s not that I don’t love potato leek soup. It’s just that we need a little variety, right? So here is a recipe for a casserole of potatoes and leeks, a super side dish that goes with pretty much anything.




2 lbs potatoes

¾ cups warm milk (can be whole, 2% or skim)

2 TBS grated Parmesan cheese

1 TBS butter

2 leeks

3 slices crisp bacon, diced

2 TBS olive oil

salt & pepper to taste

Crunchy Topping:

¼ cup Panko bread crumbs

1 TBS melted butter


  1. Preheat the oven to 375 degrees.
  2. Slice and clean the leeks.
  3. Lightly spray a 1.5-2 quart baking dish with cooking spray or olive oil spray.
  4. Heat the olive oil in a large skillet over medium-high heat. Add the leeks. Cook until the leeks are translucent, about 5 minutes, then set aside.
  5. Cook the potatoes in salted boiling water until tender. Drain.
  6. Add the first tablespoon of butter and mash the potatoes until smooth.
  7. Add the milk in small amounts, until the potatoes are creamy, yet hold their body. You might not need to use all the milk. Salt and pepper to taste.
  8. Mix the Panko crumbs with the melted butter.
  9. Fold the cooked leeks, parmesan cheese and bacon into the potatoes. Turn the mixture into the prepared pan and top with the buttered Panko crumbs.
  10. Bake for 30-40 minutes, or until it is heated through and the crumbs are golden brown.

HELPFUL HINT: To clean leeks, cut the dark green part off. Slice the remaining part into thin slices and put them into a bowl of cold water. The leeks will float on the surface of the water and the sand will drop down to the bottom. Use a strainer to scoop out the leeks, leaving the sand behind. If you are not using chopped leeks, don’t slice the leeks. Slit them lengthwise, spread them apart and rinse under cold running water.


That’s it. I hope you love this recipe as much as I do.

Have a delicious week!




AUGUST 21, 2018

Hi All,

We’re at the midpoint of our season, and what a summer it’s been. Rain, rain and more rain! Fortunately for us, our farmer has endured, under great duress, and the farm has produced lots of wonderful vegetables.

We’re getting more bell peppers this week. They are great for stuffing, and today’s recipe is easy and delicious.



  1. Preheat the oven to 375 degrees.
  2. Spray the inside of the  bell pepper halves with cooking spray and place them on a baking sheet.
  3. Bake the peppers in the preheated oven until slightly tender, about 10 minutes.
  4. Heat 1 tablespoon of butter and 2 tablespoons of oil in a skillet over medium heat. Cook and stir 3 green onions, and add garlic.
  5. When the garlic is fragrant,  add the chicken, ground black pepper, and cumin. Cook until the chicken is no longer pink in the center and its juices run clear, 4 to 5 minutes.
  6. Add the orzo and chicken broth and simmer until the orzo is cooked through but firm and the broth is absorbed, about 10 – 11 minutes.
  7. Spoon the chicken mixture into the bell peppers and sprinkle with Parmesan cheese.
  8. Bake in the preheated oven until the cheese is melted, about 7 minutes.
  9. Heat 1 teaspoon of oil and 1 teaspoon of butter in a skillet; Cook and stir the portobella mushrooms and the remaining green onion until tender, about 5 minutes. Season with salt and black pepper. Spoon about 2 tablespoons of the mushroom mixture onto each stuffed bell pepper.

HELPFUL HINT: Never salt or pepper mushrooms until the end of cooking them. They will dry out and taste awful. Add the salt and pepper when they’re cooked.

ANOTHER HELPFUL HINT: You can use any kind of cheese in this dish: mozzarella, brie, American – anything you like. They’re all good.

I hope you enjoy this dish. The leftovers freeze well and keep in the refrigerator for at least five days.

Have a delicious week!




August 13, 2018

Greetings All,

How about this weather? – ugh! But, one advantage of being stuck inside is that it’s a great opportunity to cook and “put food by” – stock the refrigerator and freezer with ready meals – so you can enjoy the sunny days. Our wonderful farmer has informed us that the tomatoes must be used quickly, as all the rain has rendered them very fragile. So, today’s recipe will help you utilize and enjoy all those fabulous tomatoes.




  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1 1/2 cups all-purpose flour
  • 1/3 cup shredded Parmesan cheese
  • 1 tsp cracked black pepper (or really you can use any kind of pepper)
  • 4 -6 TBS cold water
  • 4 large heirloom tomatoes, cored (about 2 pounds – you can use any tomatoes at all that add up to about 2 lbs.)
  • 1 tsp kosher salt
  • 3 TBS dry bread crumbs
  • 1/2 cup thinly sliced shallots
  • 2 tsp fresh thyme leaves
  • 4 -6 ounces semi-soft goat cheese (chevre) or feta cheese, crumbled
  • 1 egg, lightly beaten
  • 1 TBS water
  • Fresh basil leaves


  1. In a large bowl cut butter into flour with a pastry blender (or two forks) until pieces are pea-size. This can be done in a food processor (see Helpful Hint, below). Stir in Parmesan and cracked pepper. Sprinkle 1 tablespoon of cold water over part of the mixture; toss with a fork. Push the moistened dough to the side of the bowl. Repeat, using 1 tablespoon of the water at a time, until all of the dough is moistened.
  2. Form the dough into a disk, wrap with plastic wrap and chill at least 30 minutes or until easy to handle (up to 24 hours).
  3. Slice the tomatoes about 1/4 inch thick and arrange on a wire rack over a baking pan, sink or paper towels. Sprinkle with salt and let the tomatoes drain for 30 minutes. This will keep your crust from becoming soggy from the tomato juice.
  4. Preheat the oven to 375 degrees . On a lightly floured surface, roll the dough into a 13-inch circle. (Don’t worry if it’s not perfectly round.) Fold the dough in half to make it easier to transfer it to a large baking sheet lined with parchment paper. Unfold the dough on the parchment.
  5. Evenly spread the bread crumbs on the pastry, leaving about a 2-inch border (this will also help prevent the crust from getting soggy. Layer the tomatoes, shallot, thyme and goat cheese on the bread crumbs. Fold the edges of the crust over the filling, pleating as necessary and leaving some filling exposed in the center. Combine the egg and 1 tablespoon of water and brush it onto the  pastry.
  6. Bake the galette for 30 to 40 minutes or until the crust is browned and crisp. Cool at least 10 minutes. Serve warm or at room temperature, garnished with fresh basil (snipped if the leaves are large) and cut into wedges.

HELPFUL HINT: The first step can be done in the food processor. Place the steel blade in the food processor bowl. Add the flour and butter. Cover and pulse until the pieces are pea-size. Add Parmesan and pepper and pulse just until combined. Transfer to bowl and continue with the recipe.

I promise you, it will be an afternoon well spent, if you make this tart.  You will love it! And, you’ll be using up the short-lived tomatoes!

Have a delicious week!





August 7, 2018

Greetings All,

Oh swell. Another heatwave. We must do everything we can to keep cool. I know how! This week’s recipe is a cool tomato-on-toast dish. No cooking involved and, since tomatoes are at the peak of their season right now, it will be so delicious, you’ll forget about the heat for a few moments.




  • or 4 ripe tomatoes
  • 1 pint cherry tomatoes
  • 5 large slices hearty sourdough bread, about 1/2-inch thick(really, any crusty bread will do)
  • 5 garlic cloves, peeled
  • Salt and pepper
  • Extra-virgin olive oil
  • Basil leaves, for garnish.
    1. Cut 2 tomatoes in half crosswise. Stand a box grater in a bowl and grate the tomato using the cut sides, through the large holes. You should have 1 cup or so of coarse tomato purée* Set aside. Cut the cherry tomatoes in half. **
    2. Toast the bread until brown and crisp.
    3. With your fingers, rub the top of each toast with a garlic clove. You will see the cloves get smaller as the garlic is  pushed into the bread. (For a less garlicky toast, press lightly when rubbing.)***
    4. Place toasts on plates. Spoon and spread a heaping tablespoon of tomato purée over each toast. Then arrange tomato slices and cherry tomatoes randomly on top.
    5. Sprinkle generously with salt, pepper and a tablespoon of extra-virgin olive oil per toast. Garnish with whole or torn basil leaves.


  • *If you don’t want to bother with grating tomatoes, rub the toasted bread first with garlic, then with 1 or 2 halved tomatoes, until top surface is quite juicy, then continue with the recipe (step 5).
  • **To halve cherry tomatoes, put them between the covers of two takeout containers. Hold your hand on top of the top cover and run a knife between the two covers. Voila – halved cherry tomatoes!
  • ***To get that garlic smell off your fingers, touch press them to anything made of stainless steel – a knife, a pot, anything.

I hope you enjoy this recipe. It really is a lifesaver on a hot, humid day.

Have a delicious week!




JULY 31, 2018

Greetings All,

We’re still here! Haven’t drowned or melted yet!

It’s tomato time! This week we are getting three different kinds of tomatoes. And tomatillos, those poor misunderstood green tomato lookalikes! Many people see them and say, “What am I supposed to do with these?”  Fear not. I have a delicious recipe that uses tomatillos with chicken  and jalapenos, to make a super soup. And it’s low calorie! Here it is:

Chicken-Tomatillo Soup




1/4 tsp cayenne pepper

1/2 tsp hot pepper sauce

2 TBS chopped fresh cilantro


  1. Heat the oil over high heat in a large saucepan or Dutch oven. Saute the chicken in the oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
  2. Add the onions and garlic to the saucepan, and saute until golden. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil.
  3. Reduce heat, cover the pot, and simmer for about 15 minutes.
  4. Puree the vegetables in batches in a blender or food processor. Return them to pot, and reheat. At this point, taste the soup. If it is not piquant enough, add cayenne pepper or pepper sauce. Or leave it as is- your choice.
  5. Slice the chicken  and then shred it. Stir the chicken into the soup. Season to taste with salt and pepper.
  6. When you are ready to serve, stir in the minced cilantro and ladle the soup into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a single cilantro leaf, and serve immediately.

You’re gonna love it!

HELPFUL HINT: Your knives will last longer and stay sharper if you wash each one after each use and dry it instead of letting it lie there in the sink.

Can’t believe summer is half over! Enjoy it while you can.

Have a delicious week!