I stumbled upon this method of cooking cabbage a few years ago and it is still my favorite way to prepare it.  This is one of those simple, bare bones recipes that I love.  When you use high quality, tasty ingredients, food doesn’t need to…

This recipe is the universal how-to for sauteed greens.  What kind of greens?  This will work for kale, collards, beet greens, chard, mustard, turnip greens, radish greens and probably any other greens you can come up with.  Although we also put greens in soups, salads…

This is the last week of the Summer CSA.  We made it!  The hot weather has returned for the final days of August to remind us to be grateful for the coming fall.  This week we are so happy that the ARUGULA is ready!  The…

I love August for its gorgeous sunsets and beautiful skies with towering cloud formations.  Last night we were treated to some spectacular lightening.  The month is flying by.  Arugula and sweet potatoes will be ready to harvest soon.  Tokyo Bekana (a salad green) and mustard…

New in the shares this week is butternut squash!   A popular method of preparation is to cut it in half and bake it.  I prefer to peel and chop my butternut squash, toss it with olive oil and roast it with pepper, onions, and a…

Okra again?  It is one of those crops that must be picked constantly and eaten fresh so there is a constant supply when okra is in season.  For those who love it, it is a real summertime treat.  For those who don’t, it can be…

We made the local paper! A big thank you to Cameren Westmoreland, the Southern Advocate and others that made this happen. Read last weeks article from the Southern Advocate   Nightshades are the stars of the season!  Peppers, eggplant, potatoes and tomatoes are all in…