The soup was simple to make and tasty plus I got to use the immersion blender. I am trying to use all the gadgets stuffed in the back of the cupboard to justify the accumulation of more kitchen gadgets to stuff in the back of the cupboard.

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • coarse salt
  • 2 garlic cloves, minced
  • 2 teaspoons curry powder (More or less depending on the strength of you powder and how spicy you like your soup)
  • 1 1/2 pounds zucchini (about 3 medium), sliced 1 inch thick
  • 1 baking potato peeled and cut into 1-inch chunks
  • 1/3 cup sliced almonds toasted for garnish

1) Heat the oil in a large saucepan over medium heat. Add the onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add the garlic and curry powder; cook, stir constantly, until fragrant about 1 minute.

2) Add the zucchini, potato, and 4 cups water. Bring to a boil; reduce the heat, and simmer until the vegetables are tender, 10 to 15 minutes.

3) In batches, puree the soup in a blender (do not fill more than halfway) until smooth or use the immersion blender right in the pot. Serve and garnish with almonds.


My composter is on strike because of all of the citrus peels and so we came up with this:

It is basically a chocolate cup cake recipe that I added a tablespoon of orange oil and a couple of tablespoons of orange juice to. If you don’t want to make it from scratch you could use the box mix and use orange juice instead of water. The frosting is cream cheese that I also spiked with orange oil and orange juice.

The combination of orange and chocolate especially at the bottom of the cup cake was great!

I just baked them in regular cupcake tins. We were going to add candied orange peels to the top but they were all gone before we got around to it. Enjoy!

Sometimes the apples get a little too mushy before we get a chance to eat them or maybe we just need a change, but this snack is a big hit at our house.

You will need one or two apples, a mandolin slicer (makes nice thin slices, I got mine at Target for about $10 but you can spend up to a hundred for an adjustable one.) an oven set to 250 degrees,  two cookie sheets and either parchment paper or sil-pads.

Step 1.) Slice the apple using the mandolin.  I usually slice one side and the other finally making small slices on either side leaving only the core.

Step 2.) Arrange the slices on the sil-pad or parchment paper in a single layer.

Step 3.) Put it in the oven at 250 degrees for at least an hour. You are basically dehydrating them and want a light golden color. When you take them out of the oven give them a moment to cool and then enjoy.

If you want to make it even fancier you can sprinkle cinnamon sugar on them before the go in the oven. Enjoy!

I have not kept this blog very active lately, and I apologize!  I’ve recently become obsessed with making soy candles and have spent a lot of time in the kitchen with melted wax and essential oils!  Perhaps I should start a blog about that, but it may be another thing that I clearly don’t have time to keep up with!

However, back to the fruits and veggies!!!  Farmer Steve delivered a beautiful selection of fruits today!  Here is a photo:

Farmer Steve Fruit Box - June 2010

In addition to the wonderful citrus and avocados he normally brings, we are starting to get summer fruits!  This box on the left is a regular-sized box and contains Valencia oranges (sweetest juicing orange), tangelos (end of the season), lemons (I think they are Lisbon’s), limes, oro blanco grapefruit, passion fruit, Haas avocados, a smooth-skinned avocado, and a bag of early season nectarines and plums.  Yum!

The jumbo box contained the same, but also had a melon (cantaloupe type), 2 clamshells of blueberries, and more stone fruits, avocados, and citrus.  The jumbo boxes always have the best of the best!

I often make an easy vinaigrette using a few ingredients from my citrus box.  This weekend, I mixed together olive oil, white balsamic, juice from one lemon, juice from one orange, chopped Maui sweet onion (from my Tanaka box) and some chopped fresh herbs from my garden (savory, thyme, and sage).  Yum!  You can use this dressing for any regular salad.  I also used it for a simple salad of red leaf lettuce, roasted beet, feta cheese, and walnuts.  The lettuce and beets were also from my Tanaka box.

It is fun to work with different farmers and eat such fresh fruits and vegetables on a regular basis!  Here is an inspiring photo of all of the yummy fruits that came today in the jumbo box!  The nectarine and plum still have early-season flavor, but they are getting there.  Can’t wait to try the melon!

Cauliflower, cultivar unknown
We have been getting a lot of cauliflower and romanesco in our boxes lately from Tanaka Farms.

If you can’t think of anything more to do with it, a good friend of mine posted some great cauliflower recipes on her blog, so check them out here!!!

Here is an easy way to chow through a bunch of cabbage in one meal!  I worked at the Coffeehouse at UC Davis many moons ago, and still have some favorite recipes that come from my days there.  Although the original recipe focuses on cabbage, you can add other veggies/chicken/tofu/noodles and change it up. The simple dressing makes is super tasty.


  • 2 T Sesame oil
  • 1 T + 1 t Soy sauce
  • 3 T  Rice vinegar
  • 3/4 T Cane sugar
  • Salt & pepper to taste


  • 4 T Peanuts, chopped
  • 2 T Sesame seeds
  • 6 cups Green or Napa cabbage, shredded
  • 2 Carrots, shredded


  • Spinach, bean sprouts, snap peas, snow peas, cilantro, or any other veggies you want to throw in.
  • Leftover Chicken or tofu, chopped
  • Rice noodles, soba noodles, cooked rice of your choice.


1. Whisk together sesame oil, soy sauce, rice vinegar, cane sugar, salt, and pepper in a small bowl and set aside.

2. Roast chopped peanuts and sesame seeds over low heat in a small frying pan, stirring constantly until golden brown.  Remove from heat and set aside.

3.  In a large bowl, toss the veggies, nuts, noodles, chicken/tofu, and dressing.

4.  Serve immediately!  It also keeps nicely for a few days!

We tend to think that Community Supported Agriculture is all about vegetables, but did you know you can buy many other farm good directly from Farms?  I buy directly from 4 farms now, a veggie farm, a citrus/avocado farm, a grass-fed beef ranch, and a poultry ranch.  The poultry CSA program is the most recent one that I added to my list (herbivores beware!)  We receive monthly deliveries of chickens from Rainbow Ranch.  Have you ever tried a truly pasture-raised bird?  They are quite delightful.  My 2 favorite ways to cook chicken are on the grill.  The first method is roasting the chicken upright on one of those funny beer can holders, holding 1/2 can of beer.  My husband usually dry brines the chicken the night before and puts some garlic cloves under the skin.

For the second recipe, you need a cut-up chicken.  Since we get our CSA chickens whole (budhist style), we had to do a bit of carving first.  Then the marinade, Portuguese-style Piri-Piri, adopted from Sunset Magazine.  This is enough marinade for 2 small chickens (not those crazy pumped up ones).


  • 1  cup  lemon juice
  • 1/2  cup  olive oil
  • 1/4  cup  minced garlic
  • 2  T chili flakes
  • 2  t dried oregano
  • 1  t dried thyme
  • 1  t ground cumin
  • 1  t sea salt
  • 1 beer

Mix all of the ingredients, minus the beer, in a bowl.  Pour over the chicken, add the beer.  Let it soak in the goodness for at least 4 hours, or up to one day.

The beer isn’t in the original recipe, but I find that it disperses the oil a bit more so that you have less flare-ups on the grill.  Plus, it just tastes good!  You can play with the herbs and spices, too.  If you have something fresh in your garden, use that.

Grill over medium heat for 35-40 minutes, turning once.  Brush on the marinade a few times while grilling if desired.  Cut into a couple of pieces to check for doneness (juices should be clear).

Serve up with some yummy, fresh bread, a nice salad.  I even cooked up the chard recipe listed on this blog as a side and served it to some out-of-town guests.  Delish!  Enjoy!

[Photo to come soon]