Sides Archives - Vegetating with Leslie

Tomatoes! Cucumbers! Green Beans! Basil! CSA riches of summer…

On: August 22, 2017 By: Leslie Cook

This post was published in Bob’s Fresh and Local newsletter 8/23/2017 under a different title. “The breakfast of champions is not cereal, it’s the opposition” …Nick Seitz Hopefully you’ve had fun with “greenies” (smoothies with loads of greens) over the summer with

Salads of Summer

On: August 1, 2017August 26, 2017 By: Leslie Cook

The colors are coming, the colors of summer, sunshine on a plate, beautiful and strong…corn, summer squash, multi-colored beans, carrots, chard, fennel and more. But the most beautiful color of all, the deepest and richest…beets! Beet Couscous. I didn’t get to this

Saving The Planet: Eat Your Greens, But Don’t Forget Those Roots

On: June 19, 2017September 12, 2017 By: Leslie Cook

Published in Bob’s Fresh and Local CSA Newsletter, 6/21/2017. If you are interested in sustainable agriculture, and your CSA membership says you are, you probably know that those veggies are a lot easier on the environment and our water resources than animal

One thing I love about my CSA

On: July 5, 2016July 9, 2016 By: Leslie Cook

I love having a box of fresh veggies, many things that I don’t ordinarily get, then trying things out with them. Sometimes combinations surprise me! – like this Stir Fry of chopped onion, Bok choy stems, salad radishes (that’s the Julienne veggie)

A few dishes I made with my CSA veggies

On: June 29, 2016April 20, 2017 By: Leslie Cook

These are some things I made during the last week with the veggies from my CSA, sometimes a few additional things. I don’t always note quantities…they’re kind of simple, pinch and toss type dishes. If you’d like more information about the CSA,

Practising for summer: Pickles!

On: April 13, 2015March 1, 2020 By: Leslie Cook

Fermented foods: enjoy some every day Many of you are probably getting underway with your summer gardening plans. Be sure your plan includes things you can pickle! Fermented foods are great for you. And there’s one quick and easy way to make

Just two weeks ago, our beautiful yellow summer squash was a small yellow flower.
A few root veggies, washed and ready to cut up for dipping in hummus and muhammara. I'll take a platter to a July 4 party...
Those seeds a couple of weeks ago...
...are now tomato plants and more ready to go into the ground.
The old greenhouse...and our big beautiful new one.
Compost pile where I get to take my veggie waste every week.
Garlic rows for hand weeding.
First box from the CSA: Bok choy, Chard, Kale, Spinach, Boston Lettuce, Radishes, Carrots, Mint.
My 40 year old boots.
Farm Days

Brown Lentil Soup with Spinach
Water challah or "berches" for Shabbat.
Kefta Sandwich
Red Lentil Soup
Moroccan Carrot Salad
Food - real food, that is: Roasted Veggie Platter
Black Bean Soup - great in winter when you want something warm and substantial when you come in from the cold ... or before you go out into it!
For some, a reaction to certain sugars masquerades as a problem with gluten. Spelt is wheat, but it's a type of wheat that is low FODMAP and therefore easier to digest for many.
Hummus ... everybody's favorite.
Sweet Pepper Salad -- one of a group of beautiful Middle Eastern salads to serve up for Shabbat -- or any meal.
Process for Lebanese Potato Salad.
This creamy and delicious potato salad includes lots of fresh dill and crunchy dill pickles..
Red Cabbage Slaw
Veggie Cholent with Beid Hamin, Slow-Cooked Eggs.
Lebanese Potato Salad - my version.
Chermoula Eggplant, not as beautiful as Ottolenghi's but very easy and tasty.
A gluten-free vegan "no-meat loaf" I made in my cafe.
Vegan Spinach Pesto on Homemade Challah with Tuscan Bean Soup
The finished greens and onions! What I don't eat for lunch will go into our rice and greens stir fry this evening.
Stuffed Cabbage Rolls for dinner - or anything else you can imagine. Stuffed squash. Stuffed onion. Stuffed grape leaves.
Vegan Cream of Broccoli Soup
Split Pea Soup with Barley
Last but not least...after two years of thinking and experimenting, I decided to add occasional eggs back into our diet, and this is a wonderful plate of stir-fry greens, pan roasted sweet potatoes and scrambled eggs. My decision was based on my thoughts about interdependence, and when I was able to find someone who keeps their chickens (doesn't kill them after their two peak laying years), I decided I would make the pilgrimage out to get eggs periodically and would eat those. I wish I could raise my own! But this is good for now. More about this thought process later.
Ratatouille Soup with chunks of eggplant, zucchini squash, patty pan squash, summer squash, onion, tomatoes, tomato paste, mixed greens, oregano, basil, salt and hot paprika.
Pasta salad with CSA veggies.
Stir Fry with Kohlrabi greens, Bok choy, green onions, radishes, lots of sliced onion, garlic, a bit of red bell pepper, sauteed tofu squares, brown Basmati rice, salt, hot paprika, extra virgin olive oil, a bit of soy sauce...mmm hmmm, can't beat that.
Cold Cucumber Soup, upper right
Corn and potato chowder. Saute chopped onion in extra virgin olive oil, add some cut up carrots. When soft, add lots of cut up potato and organic corn. Cut up greens come in at the end when finished cooking. I think I might have used kale or maybe a mix of kale and Bok choy for this, but any tender greens are fine. It was simply seasoned with salt and pepper, and I happened to have some fresh marjoram as well.
Collard Green Wraps
Italian style potato salad.
Moroccan Style Green Beans
FUL . . . serve it up as part of a mezze (appetizer table), as a main dish, a side dish, hot, cold . . . or for breakfast.
Spicy Olive Salad
Moroccan Beet Salad
Julienned beets with added red onion and cilantro.
Cafe Days