Dinner Recipes
New Orleans Chicken and Andouille Sausage Gumbo
Friday, 28 January 2011 18:04

Gumbo!What's a girl to do on a Friday afternoon in January with nothing but snow in the forecast? Turn on WWOZ and make a pot of New Orleans Chicken and Andouille Sausage Gumbo. Yea you right!

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A Single 'Snip
Written by Calliope Pappadakis   
Thursday, 11 November 2010 22:56

 

Parsnip HarvestI harvested our very first parnsip tonight, right as the sun was setting and casting a warm glow over the high tunnel. These babies were planted almost exactly 120 days ago, sometime during the 2nd week of July. I had planned to throw one of the roots into the skillet for dinner and wanted it fresh and right from the ground, so I ran outside to harvest it minutes before dusk.

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Kohlrabi Delight
Written by Calliope Pappadakis   
Wednesday, 10 November 2010 12:57

Kohlrabi in the BedKohlrabi, a vegetable with a beautiful name and a fresh, sweet earthy flavor. The taste is true, but a direct translation of its name is simply 'cabbage-turnip' (kohl-cabbage, rapa-turnip), not really so striking as the German. Admittedly, I've never cooked with kolhrabi, but when a chef-friend picked me up a few packs of heirloom seeds at Baker Creek Heirloom Seeds on a summer trip to California, I couldn't wait to get the Early Vienna Purple Kohlrabi seeds in the ground in hopes of a fall harvest.

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Extol the Escarole
Written by Calliope Pappadakis   
Tuesday, 09 November 2010 09:33

Escarole October 2010I harvested Natacha Escarole on Sunday and one of the heads was almost a pound! Escarole is a member of the Chicory family and cultivated for well over 5,000 years. The ancients believed it aided in digestion (and they were right!). And in more recent history, it’s a seasonal staple in Sicilian kitchens. Escarole helps maximize energy and is high in folate, calcium and fiber. Escarole is a versatile vegetable and can be used in all kinds of dishes. I've tried it in minestrone, cannellini bean soup, and in a sautee of vegetables, but never just fresh.

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Creamed Corn, the right way.
Written by Calliope Pappadakis   
Tuesday, 01 July 2008 10:56

...and the light(er) way. I revised a creamed corn recipe from recipeland and we had it for dinner with grilled halibut and chilean sea bass. It was delicious. The local homegrown beefsteak tomatoes topped it off as a perfect summer meal.

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