CSA CNY

2 medium onions, sliced
2 cloves, crushed garlic Read the rest of this entry »

(from from “Vic’s Veggie Recipes)

A great way to use greens such as Swiss chard, escarole, collards, mustard greens, or kale. Read the rest of this entry »

(from Katherine Hughes)

Here is a favorite recipe from a 1905 Provence cookbook. Apparently in Provence it’s only eaten for the 6 weeks that basil is in season. It’s eaten as the main meal with big hunks of French bread and butter – and wine, of course! The ingredients can be varied according to taste and what’s in season. Read the rest of this entry »