Besides the usual suspects—salt, pepper and olive oil—a fresh lemon tucked away in the fridge means we’re poised to finesse dinner in the worst of circumstances.  A squeeze of the tart yellow fruit and drizzle of oil dresses the simplest of salads, brightens up a quick sauté or a sheet of roasted vegetables.  Lemon is just the right accent to liven up an earthy lentil soup or a hearty bowl of whole grain farro.

Even if you have nothing more in the pantry beyond those usual suspects, plus a package of pasta, a wedge of aged Parmesan and a head of garlic, you’re in business.  Dinner is but a heartbeat away.  A dinner that any child can easily produce (so hand over the reins).  Boil up noodles and sauté garlic.  Toss them together with olive oil, salt and a healthy pinch of red pepper flakes.  Finish with a flourish of fresh lemon juice and cheese.  There is no simpler or more satisfying supper.  Grab a bowl and spoon.

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With tax preparations in the works and budget sequestration in the news, the logical extension into my kitchen is a column devoted to thrifty cooking.  And even if shaving a few dollars off the grocery bill here and there isn’t going to solve any major financial crisis, it might be useful in a more personal way—to rationalize a splurgy wardrobe purchase for spring or a well-earned night on the town.  Luckily some of the cheapest food to prepare at home is not only good for the bottom-line, it’s also healthy and loaded with flavor.  Downsize the meat for starters and opt for inexpensive, low-fat proteins such as beans and lentils or eggs.  Eating less meat is generally better for the environment as well, with its lower carbon footprint per calorie. Continue reading →

This week’s post is for those new to Freshness Farms and Four Cooking Together (FCT for short), and anyone else searching for recipes on our website.  If you didn’t already know, Four Cooking Together is a newsletter written with the weekly delivery in mind.  We’re Freshness Farms‘ recipe resource, but even though we’re related, Four Cooking Together exists as a standalone website, and we’re available to anyone interested in cooking fresh food whether you are a Freshness Farms participant, or not.  So welcome—whatever your reason for joining us.  Let’s start digging for recipes…

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This week we welcome the Chinese Year of the Snake with an installment in our periodic series on basic cooking technique…

If you’ve ever wanted to explore the basics of Chinese cooking, stir-frying is a perfect place to start.  It’s a quick and simple process.  Both fun and exhilarating.  Ingredients are casually tossed around in a hot pan, over a dancing flame, allowing them to brown quickly at high heat, while preserving their vibrant color and crunch.  The aroma alone will have you hooked.  Plus you’ll have a tasty dinner on the table in a flash, without much effort, something you’re likely to appreciate after a long day.  Simply chop up a favorite vegetable or two, grab a few staples from the pantry, and you’re on your way.

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If you haven’t already renewed your Freshness Farms family farm share, now is a great time.  This week marks our first delivery of the season and includes celery root, beets, carrots (all three pictured left to right, above), peppery arugula, endive, leaf lettuce, kale and mandarin oranges.  Check out our this week’s bag page for storage information and other details.  Besides the family farm share, this year we’ve added fruit share and juicing share options in response to your requests.

I’ve been pining for my weekly delivery—it’s what fuels my culinary inspiration and provides a starting point for our meals.  Frankly, I’m lost without it.  That’s what 15 years of CSA membership will do.  Lucky for us Northern California farm fields offer a variety of local produce in winter—unlike their frigid, snow-blanketed counterparts elsewhere.  In coming weeks we’ll see leafy greens like kale, collards, spinach, chard, lettuces and arugula; roots galore—some gnarly and others vibrantly colored—like beets, carrots, celery root, parsnips and radishes; sweet, juicy citrus; winter squash; crucifers like cauliflower and broccoli, and much more.  It’s a slimmer line-up than other seasons, but still provides plenty of healthful options.  And spring is nearly just around the corner.

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