Archive | November, 2014


Carrots are the best!  Or at least that’s how I feel.  They’re crunchy, or you can cook them and they get soft, but not mushy.  You can use them in soups and salads and more.  They’re good straight out of the garden all by themselves or dressed up in something complicated.  Plus they’re super good […]

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Winter Squash

Pumpkins, butternut, delicata, acorn, spaghetti, kabocha… They’re all hard squashes that store well and are SUPER HARD to cut open but totally worth the time and energy.  They can be sweet in pies, or savory with curries.  They store very well at a temperature slightly below room temperature, save the ones that don’t have any […]

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Salad radishes

These are what most people in the US think of when they think of radishes (there are also the large Daikon types).  They’re small and crisp and peppery.  We usually see them in salads, but here are some other fun things to use them for Radish butter Carrot top salad Gazpacho

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Scallions/Green Onions

Technically an immature onion plant, but usually a variety specifically grown for this purpose.  They’re wonderful and cold hardy and give a mild onion-y flavor to all sorts of recipes.  Here are some of our favorite recipes that use them: Green Onion Pancakes Napa Cabbage with Peanuts and Cilantro

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Mama Stamberg’s Cranberry Relish Recipe

Susan Stamberg, former host of NPR All Things Considered and Weekend Edition, is famous in MY family for being the lady whose mother-in-law makes the best cranberry sauce in the world.  Growing up we always made it with jarred horseradish, but it is MUCH better with the fresh stuff from Buffalo Street.  It is good […]

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What’s a Sunchoke?

Jerusalem Artichokes, also known as sunchokes,  are a relative of the sunflower. They are funny looking, but great for your health. Diced up raw, they are crisp and flavorful and can replace water chestnuts in recipes,  or they can be eaten cooked like potatoes! Learn more about them here:   Here are a few old blog posts […]

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