This recipe was given to us by a favorite customer at the market. It's good for fall cauliflower, when red peppers and leeks are also available. (And when you won't mind the oven on at 400 for most of an hour.)
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These are good by themselves as a snack, or with noodle soup, stir fry, or even scrambled eggs! You can use them like little tortillas to wrap around fried rice, or slice them into wedges. They go well with a quick dipping sauce made by mixing up some soy sauce, sesame oil, rice vinegar, and grated ginger.
These are ready in about an hour, though they improve overnight, and last for several weeks in the fridge. They’re good on salads, on top of burgers, or as a side dish with roast chicken.
This is an easy Asian-inspired salad. You don’t need to peel the cucumbers, since they are young and tender, but it looks pretty to peel off “stripes” of skin before you slice them. Of course, you can leave out the steak and make it even simpler (or replace it with chicken, seitan, or tofu). With the steak, this should serve 4.
This is adapted from Deborah Madison's Local Flavors, which is a cookbook built around farmers’ markets – it’s a bit biased for the west coast (we don’t see many lemons at our local markets), but it’s a nice resource for inventive and interesting vegetable recipes. The zukes and onion could both be grilled in this, if you were so inclined. Good served hot or cold.
Yes, grilled bok choi! This is surprisingly amazing, and goes great with some sausages - our favorites come from Pine Woods Farm. Quarter or thickly slice some sweet onions and throw them on just before the sausages for a fast and delicious meal.
This is a good eggplant recipe, even for those who don’t like eggplant. It’s a great dip for crackers or vegetables, spread on toast, or alongside a salad. This recipe is adapted from Deborah Madison’s Vegetarian Cooking for Everyone, which is one of our favorite cookbooks.
Pea shoots are great raw, but they're also nice cooked. We like to saute some garlic in olive oil (scapes are great for this), then add the soots and cook until they're wilted and just tender. Then, you can add them to all sorts of things, like:
If you don’t have experience with sardines, give them a try! Pacific sardines are sustainable, pretty inexpensive, and super good for you – high in Omega-3s and calcium. They don’t really taste much fishier than tuna, but they don’t have the risk of mercury and overfishing that tuna has (Atlantic or Mediterranean sardine fisheries are poorly regulated and in decline, so we recommend sticking to the abundant Pacific variety). They are one of our favorite foods – and one of the few things Sonora is almost guaranteed to eat! If a picky toddler gives it her stamp of approval, what’s holding you back?
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Everyday Chef Chow Recipes Eating Well The Kitchn Martha Stewart WTF is this vegetable? Eating What We Grow (PDF) Cookbooks We Like Local Flavors Vegetarian Cooking for Everyone Chez Panisse Vegetables Flatbreads and Flavors Wild Fermentation The Art of Simple Food Feeding the Whole Family Putting Up Storage Guidelines for Fruits & Vegetables (PDF) The Zen of Food Preservation (PDF) 101 Jam Recipes Making Sauerkraut |