November 10th, 2011 by Becky Striepe
Yesterday was practically a party at Vegetable Husband HQ! A lot of the drivers are shy about me taking their photos, so Margie suggested that I swing by later on in the day, when two of my best friends in all of Atlanta were picking up their veggies for delivery. We gabbed and swapped recipes, and they let me take some pictures of our fun veggie times!
September 19th, 2011 by Becky Striepe
Thanks to all of the fine folks that made it out to the Vegetable Husband Third Anniversary Party at Home Grown! It was wonderful to share food, drinks, stories, and silliness with all of you! Local photographer Bonnie Heath was kind enough to set us up with a fun photo booth, and those photos are now online for you to enjoy. The picture above is from the booth, and it features our musical entertainment for the evening: Mule Skinner Trio. Thanks so much to the Trio and to Bonnie for adding such festive touches to the event!
July 1st, 2011 by Lynn
I wanted to post another quick and easy recipe with the delicious vegetables from our basket this week. If you have a rice maker the recipe is even easier!
Saffron Rice With Vegetables
Ingredients:
1 bunch Green Beans
1 bulb Fennel
3 Carrots
1 Sweet Onion
4 cloves of garlic
2 squash
2 cups Jasmine rice
Chop up all of the vegetables and add to a rice cooker (or in a pot on the stove). Add the rice and 3 cups of water. Add a large pinch of saffron, 1/2 tsp garlic powder(optional), 1/2 tsp onion powder(optional), and salt and pepper. If you have a rice cooker just close the lid and press cook as usual. If not, simmer on the stove on low heat until all the water is absorbed into the rice (about 20 minutes). Enjoy!
If you want to use brown rice add two extra cups of water and about 20 to 30 minutes longer cooking time.
June 22nd, 2011 by Lynn
We recieved a wonderful vegetable basket this week as usual. I am so excited that summer squash is finally here and I couldn’t wait to cook it with some fresh swiss chard! I am including a very simple recipe with some of the vegetable items from this week’s basket. I just finished making it about an hour ago and it was delicious. I hope some of you guys will find it useful and tastey as well.
Ingredients:
1 sweet yellow onion
a bunch of rainbow swiss chard
3 cloves of garlic (or more)
4 small squash
2 lemons
Prep:
First dice up all the vegetables. Set a skillet at medium heat with olive oil. Add the diced onions and garlic and saute for two minutes. Then add the other ingredients and cook for about ten minutes. Add the juice from two lemons in the last ten minutes of cooking and salt and pepper to taste. Enjoy!
December 2nd, 2010 by Margie
Our own VH member and driver, Becky Anne Levine Striepe has a beautiful site ( eatdrinkbetter.com) that featured this recipe this week and since we were lucky enough to get Chard yesterday, I thought you might enjoy checking it out.
Soba Noodles with Chard and Oranges
(recipe inspired by Mark Bittman’s ‘Chard with Oranges and Shallots’ fromHow to Cook Everything)
Makes 4 servings.
1. Cut the stems out of the chard leaves. Chop the leaves into wide ribbons and chop the stems into bite-sized pieces. Keep the leaves and stems separate.
2. Put the oil in a large skillet over medium heat. Add the shallots and sugar and cook for a minute, then stir in the orange pieces and reduce the heat to low. Cook, stirring frequently, until everything is caramelized and the orange skin is almost candied, about 10 minutes. Then stir in the vinegar.
3. Meanwhile, while the orange and shallot mixture is cooking, bring a large pot of water to a boil and salt it. Cook the noodles until tender but not mushy, about 4 minutes. Drain, rinse with cold water, and reserve.
4. Return the heat of the skillet to medium and add the chard stems to the orange and shallot mixture. Cook, stirring occasionally, until the stems soften, about three minutes. Add the chard leaves, cover the skillet, and turn off the heat. Let the chard steam for three minutes, then stir and re-cover the pan for another two to three minutes. Sprinkle with salt and pepper to taste.
5. Toss the soba noodles with the chard mixture. Serve warm.
Image courtesy of looseends via a Creative Commons license.
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