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.

Thursday, November 3, 2011

Wednesday, November 2: Book Club!

I love my book club ladies -- they're such good and adventurous eaters!


Raw Kale Salad:
I got this recipe from the Terra Firma Farm weekly newsletter. The dressing is a delicious mix of soy sauce, olive oil, and lemon juice. I used tokyo turnips and red pepper in the salad, and added minced garlic to the dressing recipe. The key is to toss the kale with the dressing about half an hour before you want to serve it.


Cavatappi with Potatoes & Herbs:
I got this recipe from The New Vegetarian Epicure by Anna Thomas. It is essentially a hearty and simple pasta dish. The sauce is tomatoes, potatoes, onions, garlic, sage and other herbs...perfect for a chilly evening around our tiny wooden table!
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