Tag Archives: love is love farm

Rainbow Chard

I’m a big fan of rainbow chard and pretty much stick to sauteing it with olive oil and garlic, but I’m trying to challenge myself to be more adventurous with my cooking. I dug up these recipes online for cooking rainbow chard in something beside olive oil and garlic. Enjoy!

Rainbow Chard with Pine Nuts, Parmesan, and Basil

Fettuccine with Rainbow Chard and White Beans

Rainbow Chard Spanakopita — Yum!

Rainbow Chard with Raisins and Walnuts — Super Easy!

Israeli Couscous with Chard

Farmgirl Susan’s How Swiss Chard Artichoke Dip

Susan’s Swiss Chard Tuna Salad

Rainbow Chard Slaw

Pizza with Rainbow Chard and Cremini Mushrooms

Roasted Beets and Sauteed Greens with Hazelnuts and Goat Cheese

A photo of our beautiful greens growing at Gia Gardens.

The Mighty Turnip

The delicious sweet white doll turnip has started showing up in the CSA share and I could not be more excited. I cooked and ate the greens and roots the day I got my share! I love sauteing the greens in a little olive oil, along with onions and garlic and a few dashes of Braggs amino acid. Then roasting the roots with the same combination of olive oil, onions, garlic, and Braggs until they are slighted browned. I. Love. Turnips.

But I wanted to dig up some ideas for other ways to cook turnips and through the magic of Google I have dug up some great things to share.

First off, I’d love to share an awesome blog post from a fellow CSA member, Adelle Frank, on the lovely turnip. Click: HERE for her post.

If you did not click on Adelle’s link then shame on you, because you missed this great link she included in her post which of course is all about the turnip: grow veg.com

Atlanta Magazine has a recipe for Sauteed Turnips: Here

A nice article about turnips and a recipe for Glazed Turnips and Carrots: Here

Cook.com suggest pickling and mashing turnips: Here and Here. Mashing turnips with potatoes is very tasty.

Mariquita Farm’s CSA blog has a great photo recipe essay for Julia’s Turnip Soup: Here

Mariquita Farm’s CSA blog also has an entire page of turnip recipes, highlights include Pear and Turnip Soup and Turnip Risotto, make sure to check that out: Here

In conclusion, don’t fear the turnip, it can be cooked numerous ways and don’t be afraid to experiment.  And if all else fails eat that turnip raw, cut it up and eat it as is, topped on salads, or like a chip for dipping.

Happy eating!

First pick-up of Summer/Fall Session‏

Hey ya’ll!

Welcome to the start of the Summer/Fall CSA! Our first pick-up was a good one and we got our first bag of yummy crowder peas.

Joe sent out an email this week with some helpful tips on shelling crowder peas along with a simple recipe. In case you missed it here’s what he said:

To shell peas, simply pull the vein out that runs down the length of the pea pod and use your thumbs to open the pod.  I usually do this over a bowl so that the peas don’t roll everywhere.  …They are so delicious.  We just boil them in a little broth or seasoned water, along with diced onion or mild elephant garlic, for four or so minutes.

Joe also demonstrated to me how you can eat the crowder peas without cooking them, straight out of the shell! I had never thought to eat the peas uncooked and was surprised at how good they tasted. They almost taste like a peanut, and I have been including the uncooked crowder peas in my lunch time salads! Delicious!

And if you want more information on shelling peas, check out this post from last year:  Shelling Cowpeas

Before I go I’ll leave ya’ll with some crowder pea blog posts from other bloggers:

This blog post from A Veggie Venture has some great insight about shelling peas: Fresh Crowder Peas (Black-eyed Peas).

Lastly, here’s a recipe for traditional southern style crowder peas from Home Cooking Kitchen: Garden Fresh Crowder Peas.

Share your recipes for crowder peas in the comments section below, we’d love to see them!

And check back soon because I’ll be sharing a recipe from Joe for muscadine pie!

Carrot greens make delicious…

Pesto! Crazy, right?

Joe suggested to me that I make pesto using the carrot greens from this week’s share. I did and it’s yummy! I didn’t have pine nuts and used what I had in the pantry which was soy nuts, they worked great.

In my food processor I added lots of garlic (about 2 full heads), a bag of soy nuts, salt, pepper, and olive until it tasted right, and all the carrot green I had. That’s it!

Here’s a recipe using walnuts: Carrot Top Pesto



(Photo credit: Slowfood Chef)


I love Beets!

I love everything about beets – their color, taste, texture! Yum! I never sway outside of roasting them in the oven with lots of garlic and Bragg’s Liquid Aminos. But I’ve seen tons of creative recipes on the web for beets and wanted to share.

I’ll start with – Beet Juice! I had no idea that beet juice was good for the brain and could help fight Dementia. That’s really neat!

Beet Chips sound delicious, and I plan on trying these along with other veggie chips. This blog post has some beautiful beet photography, too.

Beet Casserole – Vegan friendly!

Beet Salad of Doom – Also Vegan friendly! Great name, too!

Roasted Beets and Sauteed Beet Greens – Heck, yes! Yum. Yum. Yum.

Can’t Be Beet Chocolate Cake! – Vegan! I would gladly eat this.

Beet Mousse with Cardamom – This one is unique, looks delicious!

And there is always the option of pickling your beets, too.



(Photo credit – All photos come from blogs)


Lettuce Soups & Freezing Greens

Hey ya’ll!

Here are two great articles on freezing greens. Do any of you have experience freezing greens?

How to Preserve Your Garden Harvest

How to Freeze Greens

Some lettuce soup recipes. I’m trying one of these tomorrow with sweet potatoes!

Lettuce and Potato Soup and Creamy Lettuce Soup

Delicious Creamy Lettuce Soup

(Photo from Lettuce Eat Locally Blog.)

Creamy Arugula and Lettuce Soup with Goat Cheese


***Update!*** I made the Creamy Lettuce Soup today and it’s yummy!! I will admit that I’m surprised that it tastes good. It tastes like a zesty potato soup. I modified mine by adding coconut milk instead of cream or milk and I also added: ginger, lemon, basil, and curry. This soup was excellent at using up last week’s salad greens.

What to do with all those Radishes?

Here are some ideas for eating your radishes.

Korean Cold Noodles

Korean White Radish Salad

Radish Salad

Quick Marinated Radish Salad

Chicken and Radish Salad with Creamy Avocado Dressing

Creamy-crunchy Radish Sandwiches with Capers, Black Olives and Arugula

Spicy Stir-Fried Radish Greens

Radish Greens Soup

I had no idea the radish was so versatile!

Joe also suggested grating the Daikon Radish on salads, soups – especially Miso, cutting the radish up into disks or sticks for dipping – especially hummus!

I recently sauteed both the Daikon and Salad Radishes with Sweet Potato Greens! I’ll share photos of that soon. Oh, and I made some Kimchi using Daikon Radishes and Cabbage.

Aaannnd – Radishes sliced up on bread with butter is sinfully good!

Enjoy! 🙂

(photo credit: all photos come from websites and blogs of recipes.)