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.)

10 Unique Arugula Recipes

Hello, hello!

I love Arugula and often times eat it naked by the handfuls, but I know that Arugula is a very versatile green and was curious to seek out some recipes. Here are the 10 tasty and unique Arugula recipes that I found:

Goat Cheese and Arugula Pizza (with no red sauce) – pick up some goat cheese from one the vendors at the farmers’ market and you are set.

Goat Cheese and Arugula Pizza Recipe

Arugula Pesto – um, yes, please.

Arugula Pesto Recipe

Edamame Arugula Soup – Arugula soup is new to me.

Edamame Arugula Soup Recipe

Arugula Soup with Goat Cheese – 🙂

Arugula Soup with Goat Cheese Recipe

Fresh Tomato and Arugula Pasta – easy!

Fresh Tomato and Arugula Pasta Recipe

Potato, Cannellini & Arugula Soup– yum!

Potato, Cannellini & Arugula Soup Recipe

Arugula, Mushroom, and White Bean Quesadilla – Vegan!

Arugula, Mushroom, and White Bean Quesadilla Recipe

Portobellas Stuffed with Lemon Scented Quinoa and Arugula – Vegan

Portobellas Stuffed with Lemon Scented Quinoa and Arugula Recipe

Pistachio Arugula Pesto with Penne and Sauteed Broccolini – Vegan

Pistachio Arugula Pesto with Penne and Sauteed Broccolini Recipe

Asparagus and Lemon Risotto with Arugula – Vegan

Asparagus and Lemon Risotto with Arugula Recipe


(**photo credit – photos from recipe blogs)

Shelling Cowpeas

Hey guys,

CSA member, Adelle Frank, has asked for tips on shelling cowpeas. I haven’t shelled peas since I was a little girl, and the only reason I did was because my grandma wanted the company and the extra hands to help shell. Shelling peas takes time and I’m not sure there is a fast way to go about it.

Here are my tips, which are the same tips Grandma gave me back in the day:

The cowpea has two seams: one is darker than the other.

Find the darker seam and on that side of the pod crack the tip of the cowpea open. This will start to unzip the pod, and if you’re lucky you can actually pull a string from the seam that will unzip the pod all the way down.

If not take your  fingers and open up the pod along the seam, which at this point will open easily. Then run your finger along the inside of the pod to loosen up the peas inside.

This method of shelling does take some time, however for shelling peas I do find it to be pretty fast. (Are there other ways to shell peas?)

Along with the photographs, here’s a video I made to illustrate how I shell peas:

Also, Clotilde Dusoulier, author of blog Chocolate & Zucchini, wrote a great blog post on shelling peas. Her method is similar to mine, except she’s better at explaining it than I am. Here’s a link: On Fresh Peas, and How to Shell Them.

I hope this helps! Please, make sure to leave a comment with any tips you might have.

Also, thanks to Susan for sharing this recipe for: Grilled Eggplant. She mentioned that if you don’t have goat cheese substitute it out for sour cream. Sounds mouthwateringly good!

Side note: Be sure to check out Adelle’s blog here: Adelle Frank.  🙂

Thanks guys!