From Field to Fork

December 5, 2018

With the arrival of late fall, this week's box is resplendent with root veg - carrots, onions, parsnips, garlic and potatoes.  The first thing I do when I unpack my box is prioritize my produce to figure out what needs immediate attention.  Delicate leafy greens are not going to last long, but roots can wait.  Not only do they absorb a great amount of nutrients from the soil - they keep fresh for quite a while in cool, dark places until you are ready to use...

October 29, 2018

This was a rough weekend - the kind that is really only made bearable by togetherness.  When we were invited to a community pot luck this evening I looked in the fruit bin and decided to make use of some apples and bake a cake.  I overlapped the apple slices on top of the batter to keep them from sinking into the cake - which is always a distinct possibility.  Once baked the apples bonded to create a sweet crust for the moist cake beneath.  It occurred to m...

December 14, 2017

This is my kind of dinner.  I'm a complete sucker for a one pot/pan meal. There's hardly any prep, or clean-up for that matter. The only trick is staggering the entry and exit of the chicken and cabbage.    This Asian sauce could work on a number of other vegetables - broccoli, cauliflower...heck it would be good on a sneaker!

Sheet Pan Roast Chicken and Cabbage

Food52 Alexandra Stafford

1 teaspoon neutral oil for greasing

1 tablespoon sesam...

December 6, 2017

There has been a distinct lack of dessert in my house since we finished the last of the Thanksgiving pecan pie.  After dinner, I can hear my family rattling the kitchen cabinets in search of something sweet, and I know there's nothing but crumbs. But all of that changed today.  I took the little stockpile of apples from my box and turned them into a crunchy crumbly cinnamony crisp.  

Fresh cranberries added a tangy note to the s...

November 27, 2017

It's Leftover Week and we're all a lit-tle tired of turkey after 5 days.  Leftovers rarely get a fare shake in my house, ever, and we are exceedingly challenged when it comes to the bonanza that remains after hosting Thanksgiving.  Clearly we should have doubled everyone's leftover packets.  The fridge continues to be stuffed to the brim. Lesson learned.  But I do find, that we are all more willing, dare I say eager, to eat a big plate of leftovers if there...

November 7, 2017

I don't know about you, but when I get a bunch of kale my first thought is to sauté it with garlic.  This morning however, I threw it into my smoothie. Despite its savory reputation, kale has exactly zero impact on the sweetness of a smoothie.  But it does turn everything a lovely green color and now it's loaded with more vitamins and antioxidants than ever so that I can walk around with a virtuous swagger for the rest of the day....

November 6, 2017

Soups are one of my favorite ways to pack a bunch of vegetables into a dish without even noticing. In this recipe, the combination of fresh carrots, powerful spices, and creamy coconut milk comes together quickly and easily and the result is a suprisingly delicious winter soup. The addition of lentils adds a great source of plant based protein without compromising the taste.


- 1 tbs olive oil

- 1 yellow onion, diced

- 3 cloves garlic, minced

- 2 cup...

November 1, 2017

My purple sweet potatoes arrived when I had the flu.  At the time, I could barely manage eating anything other than an occasional grape, so the potatoes went deep under cover in a dark cupboard waiting for their moment. In truth, I nearly forgot about them.  Several weeks later, they were still perfectly lovely and have admirably served their purple potato purpose in this velvety fall soup.  

I was a bit skeptical of the re...

October 17, 2017

...make a Carmelized Onion and Cabbage Tart!

This savory vegetable tart, courtesy of Martha Rose Shulman at the New York Times, takes us on a little trip to France for a rustic tart that seriously elevates the humble onion and cabbage - with the help of a little Gruyère, bien sûr. 

The crust is a whole wheat yeasted olive oil pastry - if you choose to make your own.  I did, and although I was tempted to go with my tried and true pâte brisée -  I'm glad I...

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