Among the many good things about this dish is that it is equally tasty hot and cold; you can even make it into a sandwich.
Try as she might, this addict can't avoid the allure of noodles. Topped with a few pantry staples, they're just too good.
Despite having come of age in the Atkins era, the author concludes that pasta is pretty fantastic, especially when armed with a box of CSA vegetables to work with.
Improvising with farro, sweet potatoes, and Swiss chard, one kitchen control freak learns to let go
Food takes on an improvisational spirit when a CSA is involved. Here, grain provides the base.
Valentine's Day got you down? Try pairing this homely vegetable with some luscious cream.
Velvety potatoes and earthy celeriac make this dish a little more sophisticated than your standard potato gratin.
When root vegetables come pouring in, the author experiments with a warming potato stew.
The author's sweet potato and spinach dinner serves as a mood-lifting antidote to January gloom.
When the vegetable arrives out of season, the author banishes her childish dislike with yogurt sauce.
This method balances the sweetness of summer squash with the heat of cayenne and the tang of yogurt.
Pondering what to cook with her weekly CSA share, the author bucks pasta in favor of a vibrant salad.
Pumpkin seeds add a nutty element to this easy-to-prepare and colorful salad of shredded carrots and beets.
Buying a share in a farm may seem expensive and risky, but it opens up new possibilities in the kitchen.
In her last weeks at the Yale Farm, the author learns the power of teaching others to make a meal.
September brings new school supplies and Sun Golds--small, orange tomatoes that inspire universal devotion.
With summer winding down, students who spent the season on the Yale Farm reflect on what they learned.
Before school starts, I recommend making this pasta recipe at least once: full of zucchini and fragrant with basil, it's a quintessentially summery dish.