2 TBS olive oil

1 red skin potato, halved, and thinly sliced

3 garlic gloves

2 scallions, thinly sliced

Coarse salt and ground pepper

1 1/4 cups plum tomatoes, coarsely chopped (about 2 tom.)

8 large eggs

1/2 cup shredded pepper jack cheese

2 TBS cilantro

1/2 lime juice

1. Heat 1 tbs oil in 10-inch broiler proof skillet over

    med.-low heat. Add potato, cover and cook, stirring until

    golden brown and tender, about 10 minutes. Stir in garlic

    and all but 1 TB...

Continue reading ...

1/4 cup honey
1/4 cup prepared stir fry sauce*
1/4 to 1/2 tsp. crushed red pepper flakes
4 tbs. canola oil garlic flavor
2 cups eggplant, 2 cups red pepper
1 small onion, cut into wedges and separated
1 med. carrot, cut diagonally
Combine stir fry sauce in small bowl with honey. In wok or large skillet
heat oil over med. high heat, add veggies while cooking about 2-3 min.
Add honey sauce, stir until all veggies are glazed and sauce is bubbly.
*Make your own stir fry sauce:
1 1/2 tbs. cornstar...
Continue reading ...

The next CSA Winter baskets contain Amish made jams which are great on your favorite toast but, there's many other uses. Add a couple tablespoons to the bottom of a small cup or bowl and top with plain yogurt to make fruit on the bottom yogurt. Toss with root vegetables or winter squash before roasting or brush onto meat or poultry.

Continue reading ...

This month’s basket contains local, dried Cayenne hot chile peppers.


Cut the top off of each chile to remove the stem. Then, cut a slit down the side of the chile to split it open. The majority 
of the seeds will shake right out. Use your fingers or a spoon to scrape any additional seeds off and pull off any dried veins. After discarding the seeds, place the chiles on a medium/hot griddle and roast them for 3-4 minutes. Turn them often to prevent burning.


After roasting the chiles, place them ...
Continue reading ...