Here are the essentials to making a perfect ramen broth, presented by the talented Chef Hiroko Shimbo.
Watermelon radishes are drop dead gorgeous inside – especially when they are grown by one of our local farmers. Every time we slice one up, we are filled with awe with its natural beauty and taste! It brings any salad to the next level, but can be roasted as well. Below is a recipe for a roasted watermelon radish with sea salt that has minimal prep!
Food is medicine, and daikon radishes have a lot of healing powers. Try our natural cure to soothe a sore throat with the naturally grown daikon radishes you get in our Winter Season.
Your vegetables were grown with incredible hard work and a lot of love, so use every part of them and make them last! A great way to do this is to store your scraps and use them to make your own veggie broth. Here are a few tips on the best way to make flavorful broth.
Once you get your fresh, local CSA produce home, it’s important to make sure you’re storing everything properly so it stays fresh! Use these tips to save time in the kitchen and ensure maximum flavor.
Honey is good for you because it improves memory, can soothe wounds, and provide you with tons of energy, but local honey is better. Local honey helps with the bee population, supports local agriculture, and raw honey is not stripped of nutrients.
Folding wontons is easy!! Play around with your fillings and seasonings – organic carrots and local cabbage mixed with soy sauce or organic tofu and ginger spiced with curry powder – and try two different dumpling shapes. See our blog for our recipe; for the best wonton dumpling we suggest making your own dough!
Get creative with your bounty of fresh, local apples this winter! This local New York fruit can be quite versatile in the kitchen; from apple butters and sauce, to making chips or crisp. Below are visual recipes on how to make Apple Sauce and Apple Butter as well as Roasted Apples and Root Vegetables. Suggested varieties to use are Winesap, McIntosh, Braeburn, and Jonathan.
Root vegetables such as carrots, beets, and radishes can be easily prepared with a simple roast, saute, or sliced raw in a salad, but their tops are just as delicious and nutritious. Try a few of the ideas listed in our Love On Top infographic such as making a pesto or using it to make vegetable stock.
Be a sustainable chef and preserve any produce you don’t get around to eating. This is a great cooking tip when your fridges are overstuffed with the bounty of the local summer vegetables, but your apartment is too hot to cook in. Blanch your produce then use them later in a soup. Preserve freshness by freezing, and eat local foods all year long!
> To get the most life out of your leafy greens, follow these simple steps:
1.Only wash as needed, washing ahead of time will result in soggy greens.
2.Store in a perforated plastic bag 3. Wrap the stems of greens such as collard and kale in a damp paper towel and then put in plastic
> No one likes bitter dark leafy greens. To prevent this, don’t steam them and avoid over cooking. Instead, why not try roughly chopping them and adding them into your next stir-fry or soup right at the end of cooking.