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Category: Recipes

A little of this, a little of that…an alphabet of things to make with CSA veggies

On: July 24, 2017August 26, 2017 By: Leslie Cook

This post was published in Bob’s Fresh and Local newsletter 7/25/2017 It was fun to have so much variety last week and even more variety this week. I thought I might share a few things I made as well as what I

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Category: CSA, Entrees, Recipes, Salads, Soups Leave a comment/

My favorite time of year…no, my other favorite time of year.

On: July 18, 2017July 21, 2017 By: Leslie Cook

Published this week in my CSA Newsletter, Bob’s Fresh and Local. This is my favorite time of year, when all the beautiful summer veggies come from the fields into my kitchen. Oh, wait, I think I said that about early spring and

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Category: Recipes, Salads, Soups Tagged #CSA Leave a comment/

Stuffed Cabbage Rolls for Dinner

Stuffed Cabbage Rolls for dinner - or anything else you can imagine. Stuffed squash. Stuffed onion. Stuffed grape leaves.
On: July 11, 2017November 25, 2021 By: Leslie Cook

Stuffed Cabbage Rolls! A beautiful and wonderfully delicious stuffed cabbage dish. Good for squash or grape leaves too.

Category: CSA, Entrees, Sustainability, Vegan, Vegetarian Leave a comment/

Eat your pesto spread on bread or saucing up a cabbage head…

On: July 4, 2017August 26, 2017 By: Leslie Cook

Published in Bob’s Fresh and Local CSA Newsletter, 7/5/2017 I’m excited to know that we have garlic scapes coming through again this week along with Bok Choi, kale, cabbage and Swiss chard, all favorites among my family and friends. My son makes

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Category: CSA, Recipes, Salads, Sustainability Leave a comment/

Beets and Kohlrabi and Carrots Oh My

On: June 27, 2017June 27, 2017 By: Leslie Cook

Published in Bob’s Fresh and Local CSA Newsletter, 6/28/2017. I hope everyone is enjoying the greens of summer as I am. I used every single leaf this week, every green turnip top, every spinach leaf. My husband, Andy, who isn’t big on

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Category: Recipes, Salads 2 Comments/

Fridays I like to cook at the shul

On: June 26, 2017June 27, 2017 By: Leslie Cook

Our kitchen at the shul needs a little work, but it’s big and bright and airy, and I like to cook there on Fridays, prepare a little something for our Friday evening dinners, which more and more of our little family on

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Category: Breads, Entrees, Religion/Spirituality, Vegan, Vegetarian Leave a comment/

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

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Category: CSA, Recipes, Salads, Sides, Sustainability, Vegan, Vegetarian Tagged #CSA 2 Comments/

5 Ways to Use This Week’s CSA Veggies

On: June 13, 2017June 15, 2017 By: Leslie Cook

Prepared for Bob’s Fresh and Local CSA. Visit them on Facebook. This week we’ll enjoy a wonderful variety of spring greens, mostly Asian and from the mustard family, including Mizuna, Tokyo Bekana, Hon Tsai Tai and Tatsoi as well as the more

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Category: Entrees, Recipes, Salads, Soups, Sustainability, Vegan, Vegetarian Leave a comment/

How My CSA Box Keeps My Family Healthy

On: May 26, 2017March 26, 2018 By: Leslie Cook

After 45 years as an off-and-on vegetarian (20 of them strictly vegetarian) including 7 years of owning and operating a vegetarian cafe, I decided four years ago to explore an entirely plant-based diet. This makes Farmer Bob’s CSA “Meal Boxes” (as I like

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Category: CSA, Recipes, Sustainability, Vegan, Vegetarian Tagged #CSA #Recipes 2 Comments/

Introducing Meal Boxes! Beautiful CSA Veggies On The Way

On: May 26, 2017 By: Leslie Cook

Maybe you’ve heard about “meal kits.” These are packaged and shipped individual meals to make up fresh at home with recipes and pre-measured ingredients. Meal kits are quite an advance over TV dinners with their fresh whole foods and recipes that often

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Category: CSA, Recipes, Vegan, Vegetarian Tagged #CSA #Recipes Leave a comment/
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Videos! – These Once Were Lost But Now Are Found

  • Cafe Days Videos (5)

Farm Days

  • 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
    Farm Days

Cafe Days

  • Brown Lentil Soup with Spinach
    Brown Lentil Soup with Spinach
  • Water challah or "berches" for Shabbat.
    Water challah or "berches" for Shabbat.
  • Kefta Sandwich
    Kefta Sandwich
  • Red Lentil Soup
    Red Lentil Soup
  • Moroccan Carrot Salad
    Moroccan Carrot Salad
  • Food - real food, that is: Roasted Veggie Platter
    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!
    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 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.
    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.
    Process for Lebanese Potato Salad.
  • This creamy and delicious potato salad includes lots of fresh dill and crunchy dill pickles..
    This creamy and delicious potato salad includes lots of fresh dill and crunchy dill pickles..
  • Red Cabbage Slaw
    Red Cabbage Slaw
  • Veggie Cholent with Beid Hamin, Slow-Cooked Eggs.
    Veggie Cholent with Beid Hamin, Slow-Cooked Eggs.
  • Lebanese Potato Salad - my version.
    Lebanese Potato Salad - my version.
  • Chermoula Eggplant, not as beautiful as Ottolenghi's but very easy and tasty.
    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.
    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.
    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
    Cafe Days

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