I live in San Francisco, and my husband and I get a Terra Firma Farm CSA veggie box once a week. It has forced me to be mindful about what I cook, and to explore new recipes -- what do you do with persimmons? However, I find that most weeks I have some piece of greenery left wilting in the crisper, some piece of fruit molding in the fruit bowl. This blog signals a new commitment to using up all of the veggies. I will share recipes and ideas, and hope that you will share yours as well.
Tuesday, November 8: Pasta Again
Harry took over the cooking duties tonight so that I could tackle a huge pile of grading. His beautiful creation...
Farfalle with Swiss Chard, Collard Greens and Sausage:
To the al dente farfalle, Harry added sautéed chard and collard greens, onions, garlic, and some leftover sausage. We sprinkled some parmesan.
To the al dente farfalle, Harry added sautéed chard and collard greens, onions, garlic, and some leftover sausage. We sprinkled some parmesan.
Oooh. I want this meal. Yum!
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