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Author: mo

  • Breakfast Poblano Potatoes

    I like to pull all my vegetables out of the refrigerator every week or two to weed out what needs to be used up and decide what is old and should go to the chickens. This is usually when I decide what to blog on for the week. Today I had some potatoes, poblanos and some corn that really needed to be used. I was going to make a potato poblano soup. Basically using this recipe and adding the poblanos and some corn.

    As I was cutting up the potatoes, they looked so good I decided I wanted the potatoes to be the star and not get lost in a cream soup. There is nothing like freshly dug potatoes. See how buttery they look. I changed my mind and decided I wanted roasted potatoes instead.

    So I made Breakfast Poblano Potatoes

    Preheat the oven to 425F.

    Dice about 1 pound of potatoes, an onion and 2 or 3 peppers, I had poblanos but Carmen or bell peppers would work too. Put the chopped vegetables in a sheet pan.

    Coat everything with oil and toss it all together with salt and pepper and a little cumin, paprika, garlic powder, and/or dry chili powder if you like.  Roast it in the oven for 30-40 minutes, stir it when it is about 1/2 cooked. I’ll add the corn 1/2 way.

    This is what it looks like 1/2 way cooked with the corn added.

    These would be great in a breakfast burrito or made into a frittata.

    Only a few weeks left of CSA. Hope you are enjoying your shares. I’ll see you at pickup.

    Mo

     

     

     

  • Beet Tacos

    (Post updated on 9/23/2025)

    I like to roast beets and keep them handy in the refrigerator so they are ready for quick meals. I throw into salads or sandwiches…

    Or tacos

    A local restaurant features beet tacos and this is my attempt at recreating them at home. The menu description says “Griddled cotija cheese, roasted beets, pickled onions, cilantro aioli.” I looked online at a couple of beet taco recipes and liked the idea of garbanzo beans in a taco with beets. I didn’t use a recipe (does anyone for tacos?) but I did use the idea of adding garbanzo beans. Here are some photos of how I made these tacos.

    I had the beets roasted and I had corn tortillas, Cotija cheese is easy to find in most any grocery store and really makes this taco. You can use feta or halloumi cheese, or anything you have. But the Cotija is a little salty and holds it shape and gets toasty brown when you cook it.

    It took me longer to photograph these tacos than to make them. Once you have the beets cooked there is almost nothing to this delicious taco meal.

    I started with some onions and garbanzo beans in a skillet.

    When they were brown I added some diced beets and the Cotija cheese and browned all of that.

    That’s it. I made the tacos and topped them with what I had. I had some corn salsa and  crema Mexicana. Any salsa would do but the I would for sure use a tart spicy salsa.

    This was so good. The sweetness of the beets and the salty browned cheese and tangy salsa and the earthy tortilla together were delicious, it tasted like a restaurant meal.

    This isn’t a great photo and I couldn’t take any more because we ate them before I looked to see if I got a good picture. You’d think I would know better than that by now.

    You should make these. And if you are taking photos don’t eat them all before you see if any of the photos are any good.

    Have a great week. See you at pickup.

    Mo

     

  • Early Goodbye to Summer Crops

    How are you doing? Wow. What a week-month-year 2020 has been.

    A week ago Wyatt wrote how well summer crops were doing . I am sure he never dreamed a week later, we would have freezing temperatures and would be harvesting like crazy to save what we food we can, but that is exactly what has been happening at the farm this week.

    We won’t know until the weather warms up what crops are lost or not, but almost certainly we will lose tomatoes, zucchini, eggplant and the pepper plants. Some of the crops store better than others, so we will probably see some peppers in the next week or so. Peppers store well, tomatoes not so much.

    If you follow Red Wagon on Instagram you’ll have seen all the melons harvested Monday.

    We are doing the same with all the high summer vegetables, harvesting and trying to save and store what we can.

    The good news is all the greens and root crops and brassicas will be fine in the snow and cold.

    We will keep you updated how things are going at the Farm. Until then, enjoy the last of the high summer food.

    See you at pickup.

    Mo

     

     

  • Cheesy Grilled Peppers

    Grilled peppers are one of my favorite summer foods. I love love love grilled peppers of all kinds.

    Poblano, Jalapenos, Jimmy Nardelo, Carmen, Bell and especially Shishitos. I have posted lots of Shishito recipes here.

    This is as easy to make as it is delicious.

    Just wash the peppers and cut them in half and clean out the seeds and membranes, except for Shishitos, leave them whole.

    I like to toss the peppers in olive oil and sprinkle some salt on them before grilling.

    Grill the peppers on both sides so they are pretty much done, then add the cheese. My favorite cheese for grilled peppers is Manchego, especially for sweet peppers like Carmen and Jimmy Nardelo.

    It doesn’t take much cheese, in fact, don’t put too much on or it won’t melt properly.

    That’s it. We had this for dinner with some grilled corn on the cob with lots leftover. Leftovers are great for breakfast with eggs (grilled pepper and egg tacos anyone?!).

    Today it feels like Fall is around the corner. Enjoy the Summer’s bounty.

    Have a great week. We’ll see you at pickup.

    Mo

  • Roasted Kohlrabi

    This is an fast and easy, “goes with anything” side dish. I had some onion dip I made last week and served with the roasted kohlrabi and it was delicious we had it with BBQ ribs.

    They just look like potatoes when they are cooked don’t they?

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    They are kind of weird looking not cooked.

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    I have other recipes here you can have a look at, kohlrabi makes great slaws and stir fries. I’ll add this simple roasted kohlrabi recipe to the list.

    • Preheat your oven to 400F
    • Peel the kohlrabi, I use a knife. You can use a vegetable peeler if you like.

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    Cut it into bit size pieces and toss it with oil and salt

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    Roast it for 20-25 minute, it will look like this when it is done. I could have roasted it a little longer, but I like it a little crunchy.

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    That’s it. Tasty and simple.

    I hope you try it.

    Have a great week. See you at pickup.

    Mo

     

     

  • Grilled Onions and Grilled Onion Dip

    Ahhh, the humble onion.

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    Amy reminded me the other day just how delicious and versatile grilled onions are.

    They complement any grilled dish and really round out a meal. Plus they are dead easy to make.

    Just a little oil and salt and grill to your liking.

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    I really like to cut the onions thick and carefully grill them so they don’t fall apart (you can put a skewer through them to help hold them together) and right before they are done I like to put BBQ sauce on them and grill them just a little longer.

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    These make great toppings for burgers or grilled vegetable sandwiches.

    I wasn’t planning on posting a dip recipe, but I made an onion dip with some of the grilled onions I made and-oh-my-gosh was this good.

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    I used;

    • 3 small grilled onions chopped up
    • 1 cup of sour cream
    • 1/2 cup of mayonnaise
    • a little less than a 1/2 teaspoon each of dried garlic powder and white pepper and salt.

    I mixed it all up and 4 of us ate almost all if it. You should make this.

    Have a great week. I’ll see you at pickup.

    Mo

     

     

     

     

     

     

  • Tomato Egg Drop Soup

    This is a fast, easy to adapt dish that can pull anything you are having for dinner together. I like it with rice or any grain to make it into a meal. I also like to throw any leftover vegetable in at the end, corn is especially good. Chinese dumplings or won tons are good too.

    I sometimes leave out the sesame oil and soy sauce and add Parmesan and tortellini, so good, not authentic, but really tasty.

    Oh and it is good hot or room temperature. I prefer any leftovers at room temp for breakfast or lunch.

    I added rice and some chard today.

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    The recipe/method is super easy and found here, on this great website. You need just a few pantry ingredients and about 5 minutes.

    Chop up a tomato, beat an egg and make a slurry out of cornstarch and water.

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    Cook the tomato and add the other ingredients and stir in the beaten egg and then the cornstarch.

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    Do taste it carefully at this point. It will need salt and maybe more pepper.

    Keep it simple.

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    Or make it more of a meal.

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    Have a great week.

    See you at pick-up.

    Mo

     

     

     

     

     

     

     

     

     

  • Spiralized Kohlrabi and Zucchini

    I know lots of you have spiralizers because every year when zucchinis are plentiful I hear many of you say “Yay zucchini! I’ll spiralize it!!”.

    I don’t have a spiralizer but I borrowed one to see what all the fuss is about and you know what? I loved it! I am not big on kitchen gadgets but I do love my mandolin It’s fast and I love the uniform slices. I wanted to see if I can use a spiralizer the same way I can use a mandolin or even just a knife.

    To test this I made a couple of old recipes I’ll link below, and used the spiralizer instead of chopping or grating the vegetables as called for. You can still chop or grate the vegetables for these or any recipe using a spiralizer, it’s not better-just different.

    I made this broccoli slaw with kohlrabi instead of broccoli. People at pick-up often ask do I do with kohlrabi?  One of my favorite things is to make a slaw. So I thought I would show you how you can sub kohlrabi for broccoli in any dish. Boy what an upgrade the spiralized kohlrabi is in this slaw. The texture is so crisp and clean we couldn’t stop eating it.

    Next I made some zucchini fritters. I make these all the time and grate the zucchini with the food processor. Using the spiralizer was so much easier and much less clean up. There was much less water loss with the spiralizer and more zucchini taste.

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    They look better than when I make them with grated zucchini.

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    I’m going to continue to play with this for a few more days before i return it to my friend. I want to make some ‘zoodles’ and see what that is about. I also  want to try some spiralized turnips with this recipe, one of my favorites.

    What are your thoughts on a spiralizer? Yes or no? Leave a comment or tell me at pick-up.

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    Have a great week.

    Mo

     

     

     

     

     

  • Easy Roasted Eggplant Parmesan

    I love to make ‘real’ eggplant Parmesan but it is admittedly a big production. The three bowls to coat the eggplant, then fry it all is a mess. It is worth it, sometimes, but it’s not a meal I am going to throw together last minute.

    This is what I throw together last minute when I want eggplant Parmesan._MG_9358

    I didn’t follow a recipe and I didn’t measure anything, but this is pretty basic, I don’t think you can screw this up. Use what you have, it will be delicious. I have even used zucchini instead of eggplant and it was delicious. Here is a recipe doing basically what I did, follow it if you want exact quantities.

    Here is what I had, that red jar is tomato sauce I canned. Use any sauce you like.

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    Slice the eggplant and brush some olive oil on the slices and salt them and roast them in a 450F oven for about 45 minutes. When they are nice and brown and soft, layer the roasted eggplant with some Parmesan cheese, and other cheese if you want (I used ricotta and forgot I have mozzarella too), basil or herbs if you want, layer your ingredients until they are used up then drench the whole thing in sauce.

    Finally, top the whole thing with bread crumbs tossed in olive oil and Parmesan cheese (I forgot to take a picture of the breadcrumb topping.

    You can make it early in the day or a day or two ahead. When you are ready to make it preheat the oven to 400F and bake it until it is bubbly and brown on top and meltingly hot…and serve it with some pasta. Don’t forget the pasta.

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    Summer is here and the summer vegetables are too. Enjoy the bounty.

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    See you at pick-up.

    Mo

     

  • Cherry Clafoutis

    Clafoutis is a traditional French summer treat, not quite a flan and not quite a cake, they are sort of crepe like in taste and texture but deeper.

    You can make them with any soft fruit like peaches or apricots or, cherries!

    Cherries are so good right now.

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    This is an un-fussy summer dessert you can whip up in no time, with very little mess and it is oh so tasty.

    Traditional cherry clafoutis recipes have you leave the pits in the cherries. I can’t get my head around that (gross, spitting cherry pits out during dessert, really France?) so I pitted mine, but you do what you want. Traditional recipes also use almond extract. I used vanilla because I almost always find almond extract overpowering, you can use what you like.

    Here is what you will need.

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    3 large eggs
    1/2 cup (100 grams) sugar
    6 tablespoons (85 grams) unsalted butter, melted and cooled slightly, plus more to butter the dish
    1 cup (130 grams) all-purpose flour
    A couple pinches of salt
    1 cup (235 ml) milk
    1/2 teaspoon vanilla extract
    2 generous (245 grams) cups pitted sweet cherries

    Preheat oven to 400F. Beat the sugar, butter and eggs together with a whisk.
    Add the flour and salt all at once and whisk. Next, pour in the milk a little at a time. Add the extract and mix well.
    Place the cherries in a buttered glass or oven safe baking dish, cake or pie pan (9 or 10 inches in diameter) or skillet. (I use a 9-inch pan.) Pour the batter over the fruit. Bake 25 to 30 minutes, until slightly browned and almost completely set in the middle. Let sit at least 15 minutes before serving it, it’s great the next day too.

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    Yum. I might have gotten mine a little too brown.

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    Summer is here. Enjoy it’s bounty.

    Have a great week. See you at pick–up.

    Mo