Are you finding bunches of fresh herbs in your CSA box? Parsley, sage, rosemary and thyme?

Hmmm, I wonder if Scarborough Fair was the first Farmer’s Market? If any of this rings a bell, you’re dating yourself to 60s crooners, Simon and Garfunkel. And maybe even feelin’ groovy. Without revealing age-specific details, I’m glad I experienced the 60s. As far as decades go, that was by far one of the best. Definitely much cooler than the 80s, wouldn’t you agree?

Bellbottoms and tie-dyes or mall-bangs and leg-warmers? Need I say more?

And the music? No comparison.

It would have been a better recipe segue for me if the lyrics had been parsley, dill, mint, rosemary and basil. Not nearly as melodic. Nonetheless, I find it quite romantic that the original love song was written long ago and involved a bonny lass, fresh herbs and a farmer’s market.

Only in Scotland.

I’m growing the rosemary and mint myself, but the rest of these herbs have been in my farm-share box the past several weeks. I can’t use them all, so I’m in the process of drying the more “dryable” herbs (a post on that will follow). The basil I have no problem using immediately. I love basil, the smell alone is enough to send me straight to the kitchen.

This recipe can be adjusted and played with in all kinds of ways. I’m having a love affair with pesto lately and am finding that you can create pesto using almost anything you find in your CSA box. Zucchini? Yes. Spinach? Yes. Garlic scapes? Wow! Onions, basil, parsley? No problem. Be creative. Here’s another one of my “launching pad” recipes to get you started.

basil mint pesto (and/or whatever else you want to throw in)
what you need
2 cups fresh basil leaves, washed and dried
1 cup fresh mint leaves, washed and dried
1/2 cup chopped walnuts *
3 cloves garlic *
1/2 cup good quality olive oil
juice of 1 small lemon
1/2 – 2/3 cup freshly grated asiago or parmesiano reggiano cheese (a hard Italian cheese)
sea salt and freshly ground pepper to taste

what you do
* The walnuts and garlic are wonderful if toasted first, but it’s not necessary. If you decide to try it, preheat the oven to 325F. Place walnuts on a cookie sheet and put them in the oven for 8 to 10 minutes, stirring once or twice, until golden brown (watch carefully as they burn fast). In the meantime, cut the ends off the garlic, but don’t peel it. Toast them in a small skillet on medium heat (on the stovetop). I have a small cast iron skillet that works great. Turn the cloves periodically so they cook on all sides, but don’t burn. The garlic should be somewhat soft and tender. Let cool and peel.

Put basil, mint, lemon, and half the oil in a food processor and pulse until well blended. Add garlic, walnuts, cheese and drizzle in the rest of the oil. Pulse until smooth. Add salt and pepper, pulse and adjust as needed (add a touch more oil if needed). It should be a past-like consistency.

You can also skip the mint and pulse in some shredded zucchini. Zucchini has a lot of moisture in it, so make sure you don’t end up with the pesto being too sloppy. You might have to cut back on the lemon or the oil. Serve on pasta, fresh roasted vegetables, toasted bread, as a side with fish or chicken or as a spread for sandwiches or veggie burritos. If you want to save some for later, put it in an ice-cube tray, freeze it and use individual servings as needed. This is a great way to have “fresh” pesto all year.

Feelin’ groovy,
Melissa

Although I did get a bunch of kale in last week’s Grant Farms CSA delivery, I’m getting the impression that zuchinni is about to become the new kale. Isn’t it about that time? When zucchini starts to push its way to the top of the food chain? Global veggie domination? Luckily I like zucchini. It’s a mild squash, moist and pleasant and quite easy to mix (or hide) in almost anything you cook or bake. Try adding some to pancakes or waffles, it’s seriously good. Plus, you won’t feel nearly as guilty eating pancakes floating in maple syrup if there’s a vegetable involved.

I made this bread several days ago and it was gone within 24 hours. As you might have guessed, it’s gluten-free, but my gluten-eating taste-testers absolutely loved it. So, those of you who have been inundated with zucchini and cherries, it’s time to make some breakfast bread. Or muffins. Or pancakes.

cherry zucchini bread (recipe adapted from a zucchini bread recipe from Pamela’s Products)
what you need
2 cups Pamela’s baking mix *
1 cup shredded zucchini (firmly packed)
1 cup pitted and chopped cherries
2 eggs
1/2 cup sugar *
1/4 cup coconut oil
2 teaspoons cinnamon
1 teaspoon vanilla
1 teaspoon orange zest (optional)
1/2 teaspoon salt
1/4 teaspoon nutmeg

what you do
In a medium-sized bowl, whisk together baking mix, cinnamon, salt and nutmeg. In a separate bowl, beat together eggs, oil and sugar for 1 minute on medium speed. Add vanilla and mix well. Blend dry ingredients into wet ingredients and gently stir in zucchini, cherries and orange zest. Fold into well-greased 8 x 4 inch loaf pan and bake in preheated 350 degree oven for about 1 hour or more, or until knife or toothpick inserted in center comes out clean. (Check after about 30 minutes – I had to cover the top loosely with foil because it was browning too quickly.) Cool for 5 minutes, remove bread from pan and place on cooling rack.

I ended up baking this for about 1 hour and 8 minutes, to be exact. I also used a glass pan. Adjust according to your oven and pan selection.

* I rarely use sugar in my baking. I prefer maple syrup, but these ingredients (zucchini and cherries) provided a very moist batter, so I didn’t want to add more liquid. I used organic raw cane sugar.

* If you use regular wheat flour, make sure you add leavening agents. The leavening agents in Pamela’s Baking Mix are equal to approximately 1 teaspoon baking powder and 1/4 teaspoon baking soda per cup. You might have to make some minor adjustments when substituting flours. Leave me a comment if you need more help with substitutions.

* For muffins, fill greased or paper-lined muffin cups 2/3rds full. Bake in preheated 350 degree oven for about 30 to 40 minutes.

zucchini nutrition profile and tips
• Low in calories; good source of fiber, vitamins A, C, B6, folate, iron, magnesium, potassium and protein.
• No need to peel, simply scrub clean.
• Store whole in the refrigerator for up to a week.
• Puree and store zucchini in airtight container in the freezer. This is a wonderful thickening base for soups and stews (without using flour). You can also freeze grated zucchini for later use in breads and muffins.
• Use chunks in kebobs along with other veggies or meats.
• Add slices to homemade pizza (yum).
• Use in spaghetti sauce, casseroles, lasagna or baked egg dishes.
• Grate raw on salads or use in breads, muffins, cakes, waffles or pancakes.
• Add chunks to soups and stew at the end of cooking.
• Use thin slices in sandwiches.
• Use small chopped zucchini chunks in egg, tuna or salmon salad.
• Cut in large chunks or slice whole zucchini in half, toss in a small amount of olive oil, place on a cookie sheet, season and grill in a preheated 400 degree oven until lightly brown. You can also do this on an outdoor grill.
• Hmmm? Zucchini ice cream, anyone? I’ll keep you posted. My beet ice cream was wonderful. So was my rhubarb sherbet, so I’m not making any judgments until I try it.

Joy, peace and zucchini!
Melissa

Go ahead honey, it’s gluten-free!

Health-promoting homeopath and fetching superhero-ette, Naomi, of Straight Into Bed Cakefree and Dried fame, is the creative spark behind the “Go Ahead Honey, It’s Gluten Free” recipe event. Every month it’s my intention to participate and every month I pout and stomp my feet (superhero style) when I realize I missed the deadline again. Shirley of Gluten-Free Easily is the event hostess this month and I know if I don’t get with it and participate, she’ll give me all kinds of gluten-free grief.

Plus, Shirley picked something that’s right up my alley (err, I mean trail) — gluten-free camp food. Last summer my son and I backpacked half the Colorado Trail (close to 250 miles) and I pre-made and dehydrated all our dinners, so this assignment is perfect for me. It’s also a great way to use up all my CSA kale and collard greens. I love the stuff, but my gosh, my hair’s turning green.

Unfortunately, most of my recipes are in my head, made up as I go, or scribbled on the back of bank statements. I’m not the most organized cook, that’s why I call half of my recipes “launching pad” creations. The two I’m featuring here are in that category. Adjust and change ingredients to your liking.

Melissa’s mile high trail mix
what you need
dry ingredients
1 box Perky’s Nutty Rice or Nutty Flax crunchy cereal
1 cup chopped walnuts
1 cup chopped pecans
1/2 cup chopped almonds
1/2 cup pumpkin seeds
1/2 cup sunflower seeds

wet ingredients
1/3 cup almond butter
1/3 cup maple syrup
1/3 cup honey or agave nectar
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
dash salt
coconut oil for greasing the pan
dried fruit *

* Gently blend in chunks of dried fruit after the mix has been cooked and cooled. I use a combination of unsulphured papaya, pineapple, mango, ginger, cranberries and/or raisins.

what you do
Preheat oven to 300 degrees. Use 2 racks placed in the middle of the oven. Place all dry ingredients in a large bowl and mix gently. Combine wet ingredients in a medium sized saucepan over low-medium heat; whisk/stir constantly until well blended and bubbly. Bring to a low boil for 1 minute, stirring continuously. Remove from heat and let cool for a few minutes. It will have a semi set-up texture.

Drizzle blended wet mixture over dry ingredients and stir gently until all of it has been mixed in. Spread out on 2 large, lightly greased cookie sheets and place one on each oven rack – unless you can get both cookie sheets on one rack in the middle of the oven. I just stack the two and use my convection setting, but a regular oven setting works just fine. Bake for 6 to 10 minutes, remove and gently stir (try to keep clustered bunches intact). Return to oven. If you are using two racks, switch the cookie sheets and alternate putting one on the top rack and one on the rack below. Continue baking for another 45 minutes or so; taking time to remove, check, and gently stir every 6 to 8 minutes. Alternate cookie sheet placement each time. Mixture should be a uniform golden brown color. Depending on your oven temperature, this should take a total about 40 to 60 minutes of bake time. Carefully watch how the mixture browns as oven temperatures vary and this stuff can burn quickly. Keep an eye on it. Don’t wander off and forget!

Cool completely. After the mixture has cooled, you can add the dried fruit. Store in airtight container in the refrigerator when not on the trail.

Garlic potato, kale and chicken backpacking soup
what you need
1 bunch kale
instant garlic mashed potatoes
instant chicken base
dried herbs of choice (parsley, sage, rosemary, thyme, mixed Italian herbs)

Wash, chop and dehydrate kale according to your dehydrator directions. Using a medium sized bowl, combine garlic mashed potatoes flakes, chicken base granules and dried kale. Add salt, fresh ground black pepper and dried herbs of choice; blend well and place in ziplock bags. I use one package of Hearthland Foods garlic mashed potatoes (4.5 ounces), 6 to 8 heaping teaspoons of Vogue Cuisine instant chicken broth base, one bunch of dehydrated kale, assorted dried herbs, sea salt and ground pepper to make 2 very large soup dinners for backpacking (or 4 smaller meals). This is a fast and nutritious meal while on the trail as all you need is boiling water. Shake some of the soup mix into your camp mug or bowl, add boiling water and stir gently. Adjust water depending on the consistency you want. I like it very thick and creamy, like a potato bisque. I’ve also dehydrated celery leaves and added those to the mix. Be creative and enjoy!

You might also like the Colorado Trail part 1, part 2 and part 3, or nutrition for the backcountry, or I see no good reason to act my age.

Go forth and be a happy camper!
Melissa

Go Gluten-Free Rockies!

Aside from the fact that the Rockies are wild-card favorites and that Todd Helton hit his 500th double and the game-winning home run last night at Coors Field, soon we’ll have the first gluten-free concession stand in the major leagues. Yeah! We’ll have gluten-free hot dogs, burgers, chicken sandwiches, brownies and even beer. Yes, gluten-free beer at “Coors” Field. How cool is that?!

Go Rockies!
Melissa
P.S. I always bring my own little “gourmet” sack dinner to the ballpark, so this will be lost on me, but it’s great to have gluten-free options. Yippee!

Whew, sometimes life takes over and blogging ends up slipping down the priority list faster than a sprint finish at the Tour de France.

To make a long story short, I’ve been a bit overwhelmed lately (I’ll spare you the details), the last straw being the perfect storm that hit my area the night before last. I can’t imagine being a farmer and watching the wind and hail annihilate my crops; months of hard work reduced to shreds in a matter of minutes. My little garden was destroyed, large tree limbs broken, flower pots ruined and my car damaged by golf-ball sized hail. With each season that I’m a Grant Farms CSA shareholder, my respect for farmers and my appreciation for fresh, organic produce increases. The photo above is a small sampling of what I received in my CSA box on Monday. The photo below is of my garden Tuesday morning after the storm. I had about twenty vegetable plants, plus an assortment of herbs and flowers.

Everything is gone.

Such is life for a small-time, recreational gardener. In the grand scheme of things, it’s not a big deal. But, if my lively-hood hinged on extreme weather fluctuations and fragile plants, it would be devistating.

On another note, I can’t complain about my chard and cabbage when it could have been my house that was ruined (this one’s nearby). Check out the size of this tree; completely uprooted, crushing the house.

Spicy veggie curry with brown rice
(make rice according to directions and time it so both dishes are finished at the same time)

what you need
1 cup full-fat coconut milk
1/2 cup water or broth
1 and 1/2 tablespoon peanut butter (I used fresh-ground)
1 small onion, chopped
1 medium sized carrot, juilienned
1/2 cup zucchini, juilienned
1/2 cup peas
kohlrabi, peeled and juilienned (I used 1 small bulb)
1 cup cauliflower, washed and cut in small florets
1 cup broccoli, washed and trimmed
2 cloves garlic, minced
1 and 1/2 tablespoons curry powder (I used Hot Curry Powder from Penzeys Spices)
1/2 teaspoon of sea salt
coconut oil for sautéing
cilantro (if you have it)

These ingredients were what I had available from my CSA delivery, mix and match your veggies according to what you have on hand. Skip the peanut butter if you don’t want a “peanutty” taste and add whole roasted cashews instead (blend in at the end of cooking). This is a launching pad recipe, adjust to your liking.

what you do
Using a small amount of oil in a medium pot, sauté onions and garlic until tender. Add coconut milk and stir in curry powder and salt until all lumps dissolve. Add water or broth and peanut butter and continue stirring until well blended. Simmer and stir until you have the consistency you like. Add vegetables, cover and simmer until veggies are lightly cooked (just a few minutes). I added the peas at the end so they would remain crisp. Taste and adjust the seasonings (add more curry or salt). Serve over brown rice and top with a touch of cilantro.

For a detailed post on rice, check here.

I’m back — and thankful for fresh veggies and an intact roof over my head.
Melissa

Katherine (my friend’s daughter) has the right idea. Eat peas while they’re farm-fresh as the sugar quickly converts to starch, compromising the sweet, delicate flavor. Peas are the all-purpose, wonder food. Kids love shelling them and popping them directly into their mouths. Grandmas serve them for every holiday. They’re good in soups, stews, smoothies, stir fries, wraps, spring rolls, salads and rice. Peas are perfect lightly boiled, steamed or sautéed and topped with a touch of butter and sea salt. Use your imagination, you can’t go wrong with farm-fresh peas.

simple cheesy peas
what you need
2 cups peas (or adjust according to how many you have)
butter
grated parmesan cheese
salt

what you do
Bring a saucepan of water to a soft boil (not raging). Add a dash of salt and the shelled peas. Watch it carefully. You only want to cook the peas for a short time (no longer than 45 to 60 seconds). Cooked, fresh peas are best when they’re tender, but still firm. And definitely not mushy. Drain in a colander, place in a bowl, top with dollop of butter and gently toss. Sprinkle with grated Parmesan cheese. These are wonderful paired with rice or mixed into risotto.

mostly raw veggie burritos (inspired by Tara, cute & quirky Denver hair artist at Salon No Dice)
what you need
roasted, chilled and sliced beets *
peeled and thinly sliced kohlrabi
freshly shelled peas
washed and dried spinach, cabbage or lettuce leaves
roasted sunflower seeds
crumbled goat cheese
dressing of your choice
tortilla (teff or brown rice for the gluten-free version)

what you do
Stack your ingredients in a row on your tortilla. Drizzle with dressing of choice and fold. Check here for various folding methods. My favorite for this wrap is the “open ended” method (#3).

* This is a perfect way to make a quick, tasty meal and use up various veggies. I like the texture of roasted, chilled beets in a recipe like this, but shredded or thinly sliced raw beets work fine. When I’m in the midst of beet harvest time, I roast several and store them in the refrigerator for salads, wraps and sandwiches. Yes, they’re great on sandwiches, they replace the tomatoes.

I’m off for a few days of camping, hiking and mountain biking in the Sawtooth Mountains of Idaho, so I won’t be posting recipes or responding to comments on my blog until the end of the week. I’m not ignoring you — I’m just enjoying the wild blue yonder, complete with homemade dehydrated kale backpacking soup (more about that on Shirley’s GFE “happy camper” carnival at the end of the month).

Enjoy!
Melissa
P.S. Photo credits and cuteness courtesy of my friend, Megan. Thank you!

This is what the inside of my refrigerator looks like.

Okay, I’m exaggerating — I took this photo at my local organic market a couple of months ago. But I am busy trying to figure out what to do with all the beets and kale that have been spilling forth from my CSA box the last couple of weeks. Soup isn’t what comes to mind when it’s 85 degrees out, but Ali’s recent cream of mushroom version inspired me to break out the soup pot and simmer away.

sweet potato & kale soup
what you need
• 1 bunch kale, washed, dried and chopped (heavy stems removed)
• 4 cups chicken broth (homemade or 1 box Imagine organic chicken broth)
• 4 cups water
• 1 medium sweet potato, peeled and chopped into 1/2 inch cubes (I ended up with about 2 cups chopped)
• 1 can Eden Organic Pizza/Pasta Sauce (this tomato and herb sauce adds a perfect richness to the soup)
• 1 can white beans, cannellini or great northern
• 1 small onion, chopped (about 1/2 cup)
• 2 – 3 garlic cloves, minced
• sausage (I threw in 2 links of chicken sausage, chopped in medallion-type chunks)
• grated parmesan cheese
• salt and fresh ground pepper to taste
• oil for frying (I use coconut oil, use whatever your oil of choice is)

what you do
Heat 1 – 2 tablespoons of oil on medium heat in a good sized stock pot. Brown sausage, add onions and garlic and stir until tender. Add chicken broth, water and the can of Eden Pasta sauce. Stir well to blend ingredients. Add chopped sweet potatoes and simmer for 45 minutes or until potatoes are cooked. Add beans, kale and herbs and simmer for another 10 minutes or so. Kale should be cooked, but still have some “freshness” to it. I like to add greens at the end and simmer for a few minutes so they maintain some substance. Ladle into serving bowls and top with grated parmesan cheese.

Herb ideas — the Eden pizza/pasta sauce is a great addition to this soup and contains the perfect herb mix. I keep a couple of cans of this rich, thick, organic sauce on hand at all times. It’s a quick way to add depth and flavor to soups and stews. If you want, simply expand on that flavor combination with more of the same herb blend (oregano, thyme, basil).

You might also like:
beans and collard greens recipe
mineral-rich kale chips
poached eggs on kale
kale, chard and mushroom lasagna

Go forth and green up your life!
Melissa

Those of you following this blog know I love beets. I always have, but this deadly serious vegetable is starting to push my beet-loving boundaries. Last spring I decided that planting my own small garden would be a great complement to my Grant Farms “small” CSA share. One quick blink later, I’m overwhelmed by beets, radishes and everything green.

I am was determined to eat all most of what I find in my veggie box and what I’ve grown in my garden. But I must admit, my late-spring exuberance is being overcome by roots, stems, leaves and bulbs. I’m still up for the challenge, but beware – my recipe development is showing the strain.

ruby red beet cupcakes
what you need
1-1/2 cup Pamela’s GF Baking Mix *
1 cup prepared beets (roasted and puréed) *
2 eggs
1/3 cup maple syrup
1/2 cup cocoa powder (I use NOW Foods, organic cocoa powder)
1/4 cup coconut oil (or butter or oil of choice)
1 teaspoon vanilla

what you do
Preheat oven to 350 degrees. Melt coconut oil — I put it in a heat-proof bowl and stick it in the oven for a couple of minutes as the oven is preheating (it only takes a minute or so). Blend together oil, eggs, vanilla and maple syrup. Add beets and mix well. In a medium sized bowl, stir together flour mix and cocoa powder. Add to wet ingredients and blend well. Spoon into greased or paper-lined muffin cups, 2/3rds full and bake for 18 to 22 minutes depending on your oven and your flour blend (gluten-free baked goods usually take a little longer; I baked these cupcakes for the full 22 minutes).

These dark chocolate, ruby red treats are delicious! Seriously good and no one would guess they’re made from beets.

Yield: 10 to 12 cupcakes
Options: add chopped nuts, chocolate chips, and/or top with frosting

* For more information on baking with gluten-free flours or how to substitute regular flour in this recipe, please check here.

* I’ve made these cupcakes with raw, grated beets and with roasted, puréed beets. I like the depth and moistness of the roasted version, but either way works fine.

You might also like –
Beet and spinach salad (instructions for roasting beets can be found here)
Beet ice cream
Beet greens and brown rice
Seasonal foods for July (general beet information)

The beet goes on (and on — and on),
Melissa

Mixing rhubarb and blueberries isn’t a blend that immediately comes to mind, but that’s never stopped me before. In fact, my approach to preparing food is more about what ingredients I have on hand than what combinations go together.

Sorry, but first I’m going to indulge my less mature side and expand on my veggie personality profiling. Several posts ago, Tom Robbins helped me describe the deadly serious nature of the beet. I took that a step further with my kohlrabi post, describing that peculiar vegetable as a strange and off-beat teenaged boy.

Rhubarb is a bit of a tart. Unlike the sobering beet, rhubarb is playful, saucy and tempting. Tempting, yes, but with a bite. If rhubarb wore clothes, she’d be wearing hot pants and a crop top and might convince the earthy and well-grounded potato to break ranks and take a hike with her on the Appalachian Trail. If you know what I mean.

rhubarb blueberry sherbet
what you need
1 cup rhubarb, washed and cut into 1-inch pieces *
1-1/2 cup blueberries
1-1/2 cup Redwood Hill Farm vanilla goat yogurt
3/4 cup pure maple syrup
1 cup water
1 teaspoon vanilla
Electric ice cream maker

what you do
Heat water and rhubarb in a medium-sized sauce pan. Simmer for 5 minutes, stirring occasionally. Using a fork, mash rhubarb as it simmers and softens. After about 5 minutes, add blueberries and continue to simmer for another 8 – 10 minutes, mashing as you go. You want to end up with an applesauce, jelly-like consistency. If you need to add a little water, do it in small increments. If you end up with it too watery, simmer some off. Remove from heat, let cool and puree in food processor until smooth. Blend in maple syrup and vanilla and chill in refrigerator for at least two hours.

Once chilled, stir in the yogurt (mix well) and churn in ice-cream maker for 30 minutes or so (follow manufacturer’s directions).

* My CSA box contained 2 very long rhubarb stalks, which ended up as 1 cup of chopped vegetable.

For more information on rhubarb, including a gluten-free rhubarb crumble recipe, check here.

Enjoy!
Melissa

I’m not a huge radish fan, but I do like them mixed in with other veggies of similar consistency. This dish was a result of too many radishes, some extra kohlrabi and a desire to come up with a good traveling salad. I made a big batch of it a couple of days ago and have eaten it plain (as above), over lettuce, chopped up and added to egg salad and as a side dish to salmon and brown rice. I even brought a batch of it along on a hike yesterday. It’s versatile, easy to make, colorful and tasty. What more could you ask for in a veggie combo?

what you need (any variation is fine, this is a “launching pad” recipe)
2 – 3 carrots, washed and cut into match-stick pieces (click here for “how-to” video)
1/2 cup jicama, peeled and chopped
5 – 6 radishes, washed and chopped *
1 apple, washed and chopped
1 – 2 kohlrabi bulbs, trimmed, peeled and chopped
1 medium zucchini, washed and chopped
raisins
chopped parsley or mint

* My CSA delivery has included radishes the past 2 weeks. They’re Japanese radishes (or French breakfast radishes?) and are longer than the round version, making them perfect for matchstick salads.

what you do
Prepare your veggies of choice. Place in medium sized bowl and toss with dressing of choice. I used my default dressing and added some raisins, parsley and a touch of mint. The tea is chocolate mint tea, made sun-tea style. Yum!

default dressing
whisk together (store in glass jar and use as needed)
1 tablespoon lemon juice or apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon agave nectar
3 tablespoons extra virgin olive oil

ways to use your radishes
Radishes are great added to salads (garden salads, egg salad, potato salad or cold slaw) and are perfect in stir fries, soups and stews. They can also be sautéed in better or oil and served with sea salt, fresh ground pepper and herbs.

Go forth and match-stick your veggies.
Melissa