Winter Squash Bountiful in West Michigan

A few more thoughts on local winter squash... Delicata, butternut, acorn . . . these are just a few of the squash I’ve been receiving in my CSA from Groundswell Community Farm the past few weeks. Recently a friend posted an article on Facebook that talked about how there really aren’t “pumpkins” in your canned … Continue reading Winter Squash Bountiful in West Michigan

Brussel Sprout Greens – Expanding Your Menu

Lately I've been struck by how differently everyone approaches vegetables. When I was being trained for the diabetes prevention lifestyle program one of the trainers said that some people just don't like fruits and vegetables. I was shocked. How can one NOT like vegetables? Then again, my sister-in-law doesn't like chocolate cake, so I suppose … Continue reading Brussel Sprout Greens – Expanding Your Menu

Zucchini & Fennel Italian Meatloaf Recipe

I found myself with an extra fennel bulb wondering what to do with it. So I flipped through some cookbooks (actual cookbooks, I love feeling the paper!) and discovered this recipe in The Simple Art of Eating Well. As a bonus, it used zucchini as well! This time of year you can never have too … Continue reading Zucchini & Fennel Italian Meatloaf Recipe

Summer Frittata Recipe: CSA Fresh & Local!

This time of year, no matter how hard I try, I always have some random vegetables left. Here’s a list of what I received in my Groundswell Community Farm CSA share last week: Basil Radishes or Herb bunch (chives, sage, mint, thyme) Bok Choy OR Cabbage OR Kohlrabi Kale OR Chard Garlic Beets Carrots Summer … Continue reading Summer Frittata Recipe: CSA Fresh & Local!

Use Up the Greens – Tuna Pesto Pasta Salad

By this time of the year, it’s exciting to finally get tomatoes, peppers, and other late summer vegetables. But those greens . . . they keep coming! And if you’re like me, you have probably already used your favorite greens recipes and NOW in addition the herbs are going crazy! This Tuna Pesto Pasta Salad … Continue reading Use Up the Greens – Tuna Pesto Pasta Salad