Comments on: Eat Local Challenge: Week 3

By: Michele Marchetti

Michele Marchetti — Sat, 20 Jun 2009 00:26:30 +0000

While I’m on the topic, which greens work well together? I have a great recipe from Tait for Kale with cranberries. I’m thinking of combining the Kale with the rest of my CSA greens: mustard, collards, and bok choy, but worried they won’t work well together. Thoughts?

By: Michele Marchetti

Michele Marchetti — Fri, 19 Jun 2009 23:59:59 +0000

I have mustard greens, bok choy, and collard greens. Think the white bean soup would work with these, too? Need to use those greens!

By: Amber Concepcion

Amber Concepcion — Thu, 18 Jun 2009 01:17:12 +0000

Yes, I freeze the leftover roast chicken carcasses until I have at least 2-3 of them to throw in a stockpot with veggies and herbs. It makes gallons of broth and then I store that in the freezer too (in quart jars).

Tonight we had a very simple and easy dinner because the local fresh veggies are so good right now! Lamb from Blue Rooster, marinated and broiled rather than grilled b/c of the rain. Sugar snap peas from Village Acres very lightly sauteed in butter, Beet Greens from Village Acres sauteed with olive oil and minced green garlic cloves from the Friday State College downtown market. We LOVE that green garlic!! Oh, and a big green salad from my garden with homemade vinaigrette.

Yes, that salad spinner is very useful for the bountiful greens this time of year! I even used it to spin the water off the snap peas before cooking them this evening.

By: Beth Bailey

Beth Bailey — Tue, 16 Jun 2009 15:25:21 +0000

Ahhhh Dr. Salazer…check out this recipe on epicurious as a guide: http://www.epicurious.com/recipes/food/views/Chicken-Stock-108532

However, I use the leftover carcass…not the actual chicken pieces and throw in whatever veggies and herbs I have on hand. What I love about homemade stock is that you can throw whatever you like/whatever veggies that seem to be going south in there. Amber, from localbounty.org, posted the great idea of freezing the carcass if you don’t have time to make stock right away.

By: Holly Salazer

Holly Salazer — Tue, 16 Jun 2009 15:17:05 +0000

Yo Bailey! Could you post how you make chicken stock from leftover Village Acre pasture raised yardbirds, I mean chickens? I totally don’t know how to go from bones to stock. Thanks!

By: Katie

Katie — Tue, 16 Jun 2009 00:13:07 +0000

I never had much use for the salad spinner, but this week’s tip has me rethinking my “rash” decision to sell it in a yard sale a few years back. I just asked my husband for two new spinners as an anniversary gift. Not romantic, but it will possibly shorten the time I spend washing each leafy green almost every evening. Thank you!