Farm to Table, The Other Side of The Story

Every week I share with you what my CSA share contains. This is a little look behind the scene - what it takes to bring that CSA share to me and you. Enjoy.

And next time you are at the farmers market? Tell them thanks. From all of us.


The Perennial Plate Episode 15: Farm to Market from Daniel Klein on Vimeo.

Travelling and Quick Roasted Peppers

We are still traveling so it has been hard to post here of late.

But I didn't want to leave you all with nothing to do in the throes of summer - hah!

I love roasted peppers - you know the routine. Char a whole, unpeeled, uncut pepper over an open flame or on the grill or under the broiler, then place in a paper bag to steam, then peel off the skin...

Here's a quick way to roast a bunch of peppers without the open flame (or bag!). You will get a roasted, robust flavor, and all the brightness and nutients of the pepper.

Try these peppers on sandwiches, omelets or tossed into a light, summer salad.

Quick Roasted Peppers:

Slice and seed red, yellow, green and (or) orange bell peppers.

Toss lightly with a drizzle of olive oil.

Place on a rimmed cookie sheet and roast in a hot (425 degree) oven for 10 minutes. Stir and turn and roast for 10 more minutes or until soft and slightly carmelized (browned)

Store in a plastic bag or container and use as needed!

Lovely, quick, beautifully colored and oh, so good.

I'll be back soon with pictures, stories and of course recipes!!!

Happy Trails.

Sunshine [finally] and Roasted Vegetables

It has happened!

It has happened!

Going on about 3 1/2 minutes now...

THE SUN IS OUT!! THE SKY IS BLUE!

Holly Bear and I were out jogging in deep cloud cover and oppressive humidity this morning. Just before we left TBHITW said, "Looks like rain".. and I said, "What else is new?"

45 minutes (yes! 45 minutes!!!) later towards the end of our run, I looked up and OMG: Blue Sky - Sunshine! 

I turned the corner of the lane to our home, raced into the backyard and look what else happened:

The lillies in my pond are finally blooming and the fish are out of their fish cave.

Isn't it amazing how a little sunshine can brighten everything??

Roasted Vegetables with Tomatoes and Balsamic Dressing:

1 Eggplant

1 Zucchini

1 Yellow Squash

Or just one type or a combination of whatever you like, in the quantity you need.

Fresh herbs of choice, chopped fine (I use thyme, rosemary, parsley, basil) but use whatever you like and whatever you have - if you use basil, sprinkle on when finished roasting, not in the oven.

2 garlic cloves, slivered

1 ripe plum tomato, seeded and diced

Olive Oil

Salt and Pepper

1 tablespoon balsamic vinegar

Preheat oven to 400 degrees F.

Peel and slice, the long way, the squashes (about 1/2 inch thick)

Drizzle a rimmed cookie sheet with olive oil. Place the squash slices in single layer on sheet. Use two sheets if necessary. Drizzle with more olive oil (don't drown them, just a drizzle over the tops)

Sprinkle with salt and pepper, garlic slices and fresh herbs, reserving 1 tablespoon herbs. 

Place in hot oven for 10 minutes. 

After 10 minutes turn with spatula and drizzle with more oil if needed. Roast for 10 more minutes. 

While the veggies are roasting, dice the tomato. Toss in the rest of the herbs and stir in balsamic vinegar.

Remove veggies from oven. Place on platter, spoon tomato mixture over and serve hot or at room temperature. 

Lovely with simple grilled chicken or fish.