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I say “salad” as this doesn’t have near the ratio of parsley to grains as a standard tabbouleh would have. Still, the ingredient list matches up. So far I’ve only made it using the Red Quinoa available from Trader Joe’s. Gives it a nice, hearty color. As for the preserved lemons, this is something I’ve [...]

The quality of the potatoes from our farm share this year has been outstanding, especially the waxy, creamy red potatoes. Perfect for potato salads. We prefer vinegar based salads vs. mayonnaise, so I generally use a combination of mustard, vinegar, oil, dill, etc. Yesterday I had a beauty of an anaheim chile on hand and [...]

The following set of criteria is what jjzach & I use for the purposes of clam chowder quality evaluation. This system was devised in partnership with our friends, Kelly & Erika, on the back of a napkin about a year ago. Thicknocity – the viscosity/thickness of the chowder. Is it brothy? Creamy? Aroma – does [...]

Something about the smallish, red “bunching” onions that came in our farm share said, “cook me in the crockpot with some chicken”, so I improvised a sweet, garlicky dish that we ended up taking over to some friends’ for a “potluck”. Honey Garlic Chicken I like my chicken legs cooked long and slow so pretty [...]

One of the shareholders in our CSA contributed this recipe to the newsletter. I haven’t made it yet, but wanted to save it somewhere outside of my inbox. Our shares have included large quantities of greens, so I’m always looking for ways to use them up. Spanikopita w/ Assorted Greens This is a slightly non-traditional [...]

Tonight I got to attend a “lecture” and book signing by Michael Pollan at the West Roxbury branch of the BPL. I’m a major fanboy so this was a pretty big treat. He spoke for about 30 minutes and then answered some questions. Unfortunately, questions had to be submitted on index cards prior to the [...]

Oven-Smoked Spareribs I didn’t really change anything from the original Cook’s Illustrated (January, 2006) recipe. They used Lapsang Souchong tea, which apparently has a very smoky flavor. I didn’t feel like making a special trip to the supermarket, so I ended up using whatever chinese black tea blend I had on hand. In the end, [...]

I had some leftover meatballs from making this on Sunday night. Meatballs were according to the recipe except I’m limited to the meat we get from our CSA so mine were made with Lamb & Pork.

The basis of this recipe came from something in the Boston Globe Mag a few weeks ago. I tweaked in two basic ways: I didn’t have any Chinese 5-spice powder so I improvised my own I did it in the crockpot because it was a weekday and I don’t have four hours to cook on [...]

It’s taken me awhile to warm up to kohlrabi. I’ve cooked it a few times in the past year, always because it’s been part of the farm share. If there is such a thing as a mental “image” of what something tastes like, I still don’t really have one for kohlrabi, but I now have [...]