AUGUST 11, 2020

Hi Everyone,

Week 10 in The Long Hot Summer! I hope everyone is drinking enough water.

This week we’re getting one of my favorites: leeks! A very mild member of the onion family, the leek lends its mellow flavor to soups and stews and serves as a great side dish when braised.

Today’s recipe uses leeks in a pie along with chicken. So delish!

NOTE: Leeks can be quite sandy. You may want to run a slit down the leek the long way and soak it in lukewarm water. Or, slice the leek thinly and let the slices soak in lukewarm water.


olive oil spray

2 leeks, thinly sliced

2 garlic cloves, crushed

2 boneless and skinless chicken breasts, cubed

1 TBS flour

1/2 cup reduced-fat crème fraîche

3/4 cup chicken stock

1/4 cup ciabatta bread, torn into pieces

1 small bunch flat-leaf parsley, chopped

cooked green beans (for serving)


Preheat the oven to 350 degrees.

Spray some of the olive oil in a skillet and add the sliced leeks. Cook until the leeks soften, about 5 minutes.  Add the garlic and cook for 1 minute, then add the chicken.

Cook for another 5 minutes, then stir in the flour. Stir in the crème fraîche and the stock, season and bring to a simmer. Cook for a few minutes until the sauce thickens.

Buzz the ciabatta in a blender to produce large breadcrumbs.

Stir the parsley into the chicken mixture and spoon into 4 individual pie dishes (or use one big one). Sprinkle with the breadcrumbs.

Bake for 20-25 minutes until the tops are golden and crisp. Serve with the green beans.

I hope you enjoy this simple leek dish.

Have a delicious week!







August 4, 2020

Hi Everyone,

We’re getting the double whammy this week. As if Covid is not enough, a major storm is headed our way. If you’re stuck inside, do what I do. I cook.

Today’s recipe is perfect for hot weather. It’s a great salad made with fresh beets, walnuts and lemons. The lemons are macerated to tone down their tartness. It’s lovely!


1 TBSP sugar

2 large lemons, peeled and sectioned

4 large beets, roasted and peeled

1/2 cup loosely packed fresh parsley leaves

1/4 cup walnut pieces, toasted

1/3 cup goat cheese, crumbled

2 TBSP olive oil (or walnut oil, if you prefer)

1/2 tsp sea salt

1/4 tsp freshly ground black pepper


  1. Combine the sugar and lemon segments in a small bowl and let it stand at room temperature for 1 hour. Remove the lemon segments from the bowl with a slotted spoon (use the juice for something else, like lemonade).
  2. Thinly slice the beets into rounds. Arrange the beet slices, lemon segments, and parsley on a large platter. Sprinkle with the walnuts and goat cheese. Drizzle with the oil and sprinkle with salt and pepper.

Serves 6.

HELPFUL HINT: Don’t struggle to peel the beets! Just roast them in a 350-degree oven, cool slightly and the skins will slip right off.

I hope you enjoy this salad and that you weather the storm just fine.

Have a delicious week!






JULY 28, 2020

Welcome to week 8!

Life in this steambath we call New York City is very hot. We must drag ourselves to the kitchen and prepare something seasonal and delicious, something that will make us forget, for just a moment, how darn hot it is.

I have just the thing: since we are getting both eggplant and tomatoes this week, a nice tomato and eggplant tart. It is even good eaten cold. this is a simplified version, so you don’t have to make a pie crust or tomato sauce.


  • 1 premade pie shell
  • 2 medium eggplants
  • Salt and freshly ground pepper
  • 2 eggs
  • cup milk
  • 1 ½ cups marinara sauce (or any tomato sauce, from a jar or a can or homemade)
  • 2 tsp fresh thyme leaves
  • 1/2 cup. Gruyère cheese, grated
  • 1/4 cup Parmesan, grated
  • 2 medium-size fresh tomatoes, sliced
  • 2 TBS extra virgin olive oil
  1. Line a lightly oiled 9- or 10-inch tart pan with the dough, pressing it down with your fingers. Using a fork, prick all over to allow for even baking. Refrigerate or freeze until you are ready to prebake and fill it.
  2. Heat the oven to 450 degrees. Slice the eggplant about 1/3 inch thick and toss the slices with salt to taste and 1 tablespoon olive oil. Line baking sheets with foil and brush the foil with olive oil. Lay the eggplant slices on the foil in 1 layer. Roast for 15 to 20 minutes, until the slices are soft when pierced with a knife, and browned in spots. Remove from the oven and carefully fold the foil up to cover the eggplant slices. Crimp the edges of the foil and allow the eggplant to steam for another 15 to 20 minutes (alternatively, you can just put the slices in a paper bag, fold the top over and allow the eggplant to steam inside). It should now be completely cooked. Turn the oven down to 350 degrees.
  3. Beat the eggs in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the crust with the beaten egg and bake it in the oven for 10 minutes. Remove and set aside.
  4. Whisk the milk into the beaten eggs in the bowl. Add salt and pepper. Spread 1/4 cup tomato sauce over the crust. Top with a layer of eggplant slices. Season with salt and pepper. Spoon one third of the remaining sauce over the eggplant and sprinkle it with thyme, Parmesan, and half of the Gruyère cheese. Repeat the layers one or two more times, depending on the size of your eggplant slices, ending with the Gruyère. Pour on the egg and milk mixture. It should seep down into the layers. Arrange the sliced tomatoes on top and sprinkle any remaining thyme over the tomatoes. Drizzle on 1 tablespoon of olive oil. Bake for 40 to 45 minutes, until set and bubbling and browned on the top and edges. Remove from the oven and allow to sit for at least 10 minutes before serving. Serve hot, warm, or room temperature.

HELPFUL HINT: The eggplant can be cooked ahead and refrigerated until you’re ready to fill the tart. Just bring it up to room temperature when you’re ready to start. The crust can be baked in the morning (when the weather is cooler) and left to stand until you are ready to fill it.


I need a cold drink.

Have a delicious week!




JULY 21, 2020


As the witch in The Wizard of Oz said, “I’m meelllttttiingg!  Oh, my wickedness!”

You probably can tell that I don’t like hot weather.

But, I like you. So, I’m going to give you a great recipe using some of the lovely produce we’re getting this week. It involves those beautiful red scallions and you don’t even have to turn on the stove to make it.


  • 1 bunch scallions
  • 1 TBS unseasoned rice vinegar
  • Pinch of sugar
  • Kosher salt
  • 1 red chile pepper
  • 1 cup cilantro leaves
  • 2 tsp toasted sesame oil
  • Freshly ground black pepper
  • Toasted sesame seeds (for serving)
  • Cut apart the red and green parts of the scallions. Cut the red parts into 1″ lengths, then in half lengthwise, and slice into long thin strips. Slice the green parts at an angle, very thinly.

  • Toss the red parts with rice vinegar, sugar, and a pinch of salt in a medium bowl. Let this mixture sit for ten minutes.

  • Slice the chile pepper the same way, into thin angled slices.

  • Add the cilantro, sesame oil, chile pepper and scallion greens to the bowl with the red scallion parts, then toss to combine. Season with salt and pepper. Top with sesame seeds.

    HELPFUL HINT: If you have some of the green parts left over, slice them into thin strips and drop into a bowl of ice water. They’ll curl up and look great sprinkled over the salad or as a garnish for any dish.

This will be cool, crunchy and flavorful.
Have a delicious week!


JULY 14, 2020

Week 6 already!

We’re happy to see you at the site picking up your fresh-from-the-farm vegetables and fruit.

This week we’re getting the first of the season’s eggplant. This is an Oriental variety. These delicious small eggplants are so versatile and lend themselves to many different dishes. This recipe is for an eggplant and lentil stew with orzo. True comfort food, and who doesn’t need comfort these days?


  • 1 ½ lbs eggplant (2 small or 1 large, skin on, or peeled, doesn’t matter), chopped into 1-inch pieces
  • ¼ cup plus 2 TBS olive oil
  • 1 TBS coriander seeds, crushed
  • Kosher salt and black pepper
  • 1 medium carrot, finely chopped
  • 1 medium sweet onion, finely chopped
  • 2 celery stalks, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 TBS tomato paste
  • 1 cup dried lentils (green, black or brown)
  • 5 cups chicken or vegetable stock
  • ½ cup orzo
  • Zest and juice from 1 lemon, and 4 lemon wedges for garnish
  • ¼ cup crumbled feta
  1. Heat the oven to 425 degrees. In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Place in one layer on a large rimmed baking sheet and roast until the eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting.
  2. In a large skillet, heat the remaining 2 TBS oil over medium heat. Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently until the vegetables soften, about 3 minutes.
  3. Stir in the garlic and tomato paste and cook, stirring occasionally, until the tomato paste begins to darken on the bottom of the pan, about 5 minutes.
  4. Stir in the lentils until coated with the mixture. Pour in the vegetable stock and bring to a boil over high heat. Lower the heat to medium and simmer until the lentils are tender, 20 to 30 minutes.
  5. Stir in the orzo and cook until it is softened, 8 to 10 minutes. Remove the mixture from the heat and stir in the lemon zest and juice.
  6. Season to taste with salt and pepper. Top with the roasted eggplant pieces and large shavings of feta, and serve with lemon wedges for squeezing.

HELPFUL HINT: Crush the coriander seeds with a meat tenderizer, spice grinder, or the bottom of a wine bottle. This will open them up and allow them to flavor the dish.

*This dish is great with a poached egg on top.

Serve 4.

Please enjoy, and have a delicious week.




July 7, 2020

Hi Everyone!

This week’s bounty includes sugar snap peas, those delicious and crunchy gifts from Mother Nature. Since they lend themselves so well to Chinese cooking, today’s recipe is a stir fry. It’s beef and sugar snap peas. You can use any cut of beef you like as long as it is thinly sliced across the grain. You could also use chicken, pork or tofu. Give it a try.

I love Chinese cooking. In my early days in the restaurant business, I worked at a prominent Manhattan restaurant with a full staff of Chinese kitchen and service workers. They used to cook for the rest of us late at night, using just what was available in the refrigerators. They even stir-fried spinach stems, and it was all delicious!


  • 1 lb. lean beef, cut into 1/4-inch strips
  • 3 TBS tamari or dark soy sauce (really, any soy sauce will do)
  • 2 tsp toasted sesame oil, more for drizzling
  • ¼ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1 lb sugar snap peas, trimmed
  • 3 fat scallions
  • cup chicken broth
  • 2 ½ TBS Madeira or sweet sherry(any fairly sweet red wine will do)
  • 1 TBS cornstarch
  • 3 TBS peanut or olive oil
  • 4 garlic cloves, minced (or chopped)
  • Rice, for serving
  • 2 TBS toasted sesame seeds (optional)
  • Sriracha or any other hot sauce, or rice wine vinegar for garnish
  • chili oil, for garnish
  1. In a medium bowl, mix beef, 2 TBS tamari, sesame oil, salt and pepper. Set this mixture aside.
  2. Thinly slice the sugar snap peas crosswise. Thinly slice the scallions, saving the dark green parts for garnish.
  3. In a small bowl, mix the chicken broth, Madeira, 2 TBS water, the remaining 1 TBS of soy sauce and the cornstarch.
  4. Heat a large skillet over high heat. Add 2 TBS of peanut oil. When the pan is hot, stir-fry the beef until it is browned, about 2 minutes. Transfer the beef and any liquid to a plate.
  5. Add the remaining TBS of peanut oil to the skillet. When the oil is hot, add the garlic and white and light green scallion parts until lightly browned, about 1 minute. Add the sugar snap peas and chicken broth mixture, lower the heat to medium and cover. Let cook for 2 minutes. Transfer the beef and juices to the skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, the dark parts of the scallions, and hot sauce or vinegar and chili oil.

Serves 4.

HELPFUL HINT: In Chinese cooking, all the lengthy work is done ahead of time. You can prepare the ingredients and refrigerate them until you’re ready to cook. The rest is just assembly and heating.

Enjoy! And have a delicious week.




June 30, 2020

Hi Everyone!

Welcome to Week 4.

As summer progresses, we are beginning to get a greater variety of vegetables. This week begins the harvest of summer squash. Zucchini, pattypan, yellow squash – all pretty and delicious.

A noted food writer once said, “Zucchini is the vegetable about which the best thing you can say is that any fool can grow one”. While they are admittedly easy to grow, the farmers who grow them are not foolish at all. This is a delicious, nutritious vegetable, and very versatile to boot.

Today’s recipe uses zucchini to make a wonderful savory bread pudding with a Mediterranean slant.


  • 4 oz crustless stale whole-wheat bread or baguette
  • 2 garlic cloves
  • 1 ½ cups low-fat milk (1 percent or 2 percent)
  • 1 ½ lbs zucchini, grated
  • 2 TBS extra virgin olive oil
  • 1 small or 1/2 medium onion, chopped
  • 1 TBS chopped fresh dill
  • 1 TBS chopped fresh parsley, preferably Italian parsley
  • 4 eggs
  • 2 oz feta, crumbled (1/2 cup)
  • 1 oz Parmesan, grated (1/4 cup)


  1. If the bread is not stale, cut it into 3/4 inch slices and then toast them. Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic. Cut the bread into 1-inch dice, place in a bowl and gently mix with 1 cup of the milk. Refrigerate for 1 hour, mixing occasionally. Mince the remaining garlic and set aside.
  2. While the bread is soaking, put the grated squash in a colander and sprinkle generously with salt. Toss it well and let it sit in the colander in the sink for 15 minutes, then squeeze out the water.
  3. Preheat the oven to 350 degrees. Rub a 2-quart baking dish or a 10-inch  tart pan with vegetable oil. Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, for about 3 minutes, until it begins to soften. Add a generous pinch of salt, the garlic, and the grated squash. Stir until the garlic is fragrant and the squash is limp, about 2 minutes. Stir in the chopped dill and parsley, and remove from the heat. Season to taste with salt and pepper.
  4. Remove the bowl with the soaked bread from the refrigerator. Using your hands, mash and squeeze the soaked bread so the mixture turns to mush. Add the squash mixture and the feta to the bowl and stir together. Scrape the mixture into the oiled baking dish and top with the grated Parmesan.
  5. Break the eggs into a bowl and beat with the remaining milk. Add about  1/2 tsp of salt, and freshly ground pepper. Pour this over the bread mixture and place the dish in the oven. Bake for 50 to 60 minutes, until the mixture is puffed and golden brown on the top and the eggs are set. Allow it to cool for 10 minutes or longer before serving.

Serves 2.

HELPFUL HINT: This recipe may be prepared through Step 4 a few hours before you assemble and bake this dish. The baked pudding will keep for 3 or 4 days in the refrigerator. Reheat in a 350 degree oven.

ANOTHER HELPFUL HINT: You can punch up the flavor of this dish by adding spinach, kale, shrimp, chicken or shredded pork.
Enjoy. And have a delicious week!


JUNE 23, 2020

Hi Everybody,

It is hot, hot, hot! And humid too.

This is great weather for eating vegetables. They contain a lot of water and will help to cool your body.

This week’s recipe is for rigatoni with a kale sauce. Even if you hate kale, you’ll love this dish. If you absolutely refuse to try kale, you can use spinach instead. This recipe is quick and very easy to make.



  • Kosher salt, to taste
  • ¼ cup extra-virgin olive oil, plus more for serving
  • 2 smashed or chopped cloves of garlic, peeled
  • 1 lb kale with the thickest ribs removed
  • Freshly ground black pepper, to taste
  • ½ lb rigatoni (or fusilli or penne or anything else you like)
  • ¾ cup coarsely grated Parmigiano- Reggiano cheese

1. Bring a large pot of water to the boil and add a generous amount of salt.  Heat the olive oil and garlic over medium heat and watch so the garlic doesn’t brown. When the garlic starts to sizzle, reduce the heat to low, and cook very gently until the garlic is soft and begins to turn light gold, about 5 minutes. Remove it from the heat and set aside.

2. When the water is boiling, add the kale leaves, and cook until they are tender, but not mushy, about 5 minutes. Pull out the hot kale leaves with tongs, and put them into a blender. (Don’t drain the water from the pot; you’ll use that same boiling water to cook the pasta.) Add the garlic and oil to the blender, along with a splash of hot water from the pot if you need some more liquid to process the kale. Blend into a fine, thick green purée. Taste the mixture, and adjust the seasoning by adding salt and pepper, then blending again.

3. Add the pasta to the boiling water, and cook until it is al dente. Ladle out about a cup of the pasta water to save for thickening and finishing the sauce, then drain the pasta and return it to the dry pot. Add the kale purée, about 3/4 of the grated cheese and a splash of the reserved pasta water. Toss the mixture until all the pasta is well coated and bright green, adding another splash of pasta water if needed so that the sauce is loose and almost creamy in texture. Serve right away, topping with an extra swirl of olive oil and the rest of the grated cheese.

Serves 2.

HELPFUL HINT; The sauce can be made a day ahead and refrigerated overnight in a container with a tight lid.

ANOTHER HELPFUL HINT: If you want to pump up the flavor of this dish, you can add lemon, hot pepper flakes or garlic scapes for some zip.

Enjoy! And let me know if you feel any differently about kale now.

Have a delicious week!






June 16, 2020

Hi everybody!

It is good to know, in these difficult times, that fresh organic produce is available to us, and is ably provided by our farmer and our core group at the CSA site. Our pickup situation is temporary – we hope very temporary – but we are prepared to do it this way as long as it is necessary. We are happy to see so many returning members, and so many new ones as well!

This week we are getting garlic scapes, a favorite of our members. Scapes are the green shoots that emerge from the soil from the garlic bulbs planted the previous Autumn.

So, today’s recipe is Garlic Scapes Hummus.



1  14.5-ounce can garbanzo (chickpeas) beans, + 1/4 c. liquid from the can

2 TBS tahini

2-4 garlic scapes, depending on your preference for garlic flavor

Juice of 1 lemon

1 tsp kosher salt

3/4 cup extra virgin olive oil

1. Place all the ingredients except the olive oil into a food processor. Process until smooth.

2. With the motor running, add the oil in a stream until the hummus is smooth and creamy (you may not need to use all the olive oil).

Serve with a puddle of olive oil on top of the hummus. Great with crusty bread, pita or raw vegetables.

HELPFUL HINT: You can add other things to hummus as well: roasted red peppers, lemon zest, nuts, etc.

Leftover hummus can be stored in a container with a tight-fitting lid and kept in the refrigerator for up to a week.


Have a delicious week.




June 9, 2020

Welcome everyone to the first week of the 2020 CSA season.  It’s bizarre, but it’s alive! Stoneledge Farm has mobilized and worked very hard to give us a positive and safe experience. They have prepackaged our shares and instituted safety measures to protect us.

This week we highlight sage, described by some as the most important herb of the spring.


1 large cauliflower

1 TBS. extra-virgin olive oil

2 TBS unsalted butter, cut into dice-sized pieces

6 sage leaves

2 garlic cloves, peeled and crushed

1 TBS lemon juice

1 TBS lemon zest

Salt and pepper


Remove the leaves from the cauliflower. Cut it crosswise into thick steaks (about 1 inch thick)


Heat the oil in a heavy skillet over medium heat.

Cook the cauliflower steaks, turning every 3 minutes until they are browned on both sides and fork-tender, about 20 minutes.

Add the butter, sage, and garlic to the skillet.

Tilt the pan toward you so that the butter runs to one side of the pan.

Use a large spoon to baste the steaks with butter.

Cook, while continuing to baste until the butter is no longer bubbling, smells nutty, and is starting to brown, about 1 minute.

Remove from the heat and stir in the lemon juice. Season with salt and pepper.

Transfer the cauliflower steaks to plates and spoon the sauce over them. Garnish with the lemon zest.

HELPFUL HINT: If you’re trying to squeeze lemon juice out of a fresh lemon, first roll it on your counter while pressing down on it, or microwave for one minute. Both methods will produce more juice.

So that’s it. The new 2020 CSA season is in full swing.

Enjoy the vegetables and have a delicious week!