Turnip Fries

Having a CSA is always a culinary adventure. You’re never 100% sure how to use everything you get from week to week (at least I never am), and a little creativity generally goes a long way. We joined the Huguenot Street Farm CSA this year in New Paltz, and we are only three weeks in. Can’t wait to see what else the summer has in store for us!

Last night, we made bison burgers on the grill and decided to use the salad turnips in our share for a side of fries. I admit the photos I took aren’t the best — that after-dark-fluorescent-light look doesn’t do most food items justice. But you get the picture…

Here are the steps I took:


1. Preheat oven to 425.

2. Wash and peel turnips. Then cut into fry-sized pieces. Toss in a small amount of olive oil until coated. Then toss with desired spices. I used paprika, salt, pepper, cumin, and parsley:

IMG_26213. Bake on parchment-paper-lined metal tray for 20 minutes or until crispy. Toss fries around a little after the first 10 minutes to make sure they bake evenly.

4. Serve. We had ours with sriraccha mayonnaise. They were delish! (And I really need to get a better set up for taking kitchen photos at night if I’m going to resurrect this blog!)



Veggie Meatballs

The other night, I started out making turkey meatballs. I’ve never made meatballs of any kind before, but in an effort to buy enough protein for the week I had a lot of meat in the fridge and had to use the turkey (16 oz) soon — it said to freeze or use by two days from then. But when I opened the package, it was quite odiferous to say the least. So I tossed it, and proceeded with veggies only (and also put some chicken in the oven to bake in case this turned out to be a cooking fail). I might have normally jumped ship at this point and gone for preparing a different meal altogether, but I’d already done the following. In a large mixing bowl, add:

  • 1 cup gluten-free panko bread crumbs
  • 1/2 cup graded parmeson
  • 1/2 cup chopped fresh parsley
  • 2 eggs
  • 1/2 diced green pepper
  • 1/2 diced poblano pepper
  • 1/2 diced zucchini
  • 1/2 cup diced red onion
  • salt
  • pepper


So I mixed it up. The consistency wasn’t quite thick enough, and I added 1 cup brown rice flour.


And then I added 1/2 cup of tomato sauce (not thinking about the consistency). It was still a little on the mushy side, but I did my best to make little balls, added them to a cookie sheet coated with a little coconut butter. I baked them for about 30 minutes, and served them over rice with tomato sauce. They were good! But we concluded might have been better with a yogurt dill sauce or ranch dip of some kind. I’ll definitely be trying them again, but next time I’ll have more veggies on hand.


Crustless Garden Quiche

So it’s been a while since I’ve posted. There are a few reasons for that: 1) my life just got a bit hectic, but for good reason — I started a new job as an Assistant Professor of Literacy at SUNY New Paltz. I’m very excited about it, but I’d be lying if I didn’t say that it’s taking up all of my time; and 2) we eat a lot of the same stuff. No shame in that, right?

Speaking of changes, I’m not a city girl anymore, so I’m thinking of changing my blog name. If you suggest a name I end up using, I’ll make you a batch of gluten-free cookies!

quiche 1

Quiche has become a staple of our diet up here in the Hudson Valley. It’s easy, and provides a meal for two for at least three, if not four, meals. And amazingly, the house we’re renting for the year came with an enormous, veggie-rich garden which means I almost always have the ingredients on hand. Here’s what I do:

  1. preheat oven to 375
  2. add 5 eggs to a large mixing bowl
  3. add 8 ounces (or thereabouts) of cottage cheese (I usually use small-curd / no added salt)
  4. add 1/2 cup of milk
  5. add handful of shredded cheese (cheddar or mozzarella or mixture of any shredded cheese)
  6. add small handful of grated cheese (romano, parmesan, asiago)
  7. mix till you can’t see the yolks
  8. butter a pie dish so it doesn’t stick while baking
  9. add layer of sliced cheese (I usually use cheddar) to bottom
  10. add veggies (chopped peppers, zucchini, summer squash, asparagus, onion, broccoli, etc. — anything goes pretty much but tomatoes, which make everything too watery)
  11. pour in egg mixture
  12. add layer of shredded cheese to top (just enough to cover it but not too much so egg is still poking through)
  13. bake at 375 for 40 minutes or until no longer wet in the center
  14. let cool for about 15 minutes and enjoy!

This particular one had a mixture of poblano pepper, zucchini, and red onion in it. It was eaten up before I had a chance to take a picture of a slice! I’ve tried it before with leftover bacon, too. Yum.

quiche 2

Gluten-free Apple Crumble

Needing a break from writing this morning, and needing to use up the apples from my CSA, I decided to do a little gluten-free baking experiment. Using three peeled apples, I tossed the slices in a sprinkling of granulated sugar and brown sugar, a pinch of nutmeg, a generous sprinkling of cinnamon, and the juice from half a lemon.

crumble 1

I coated an oven-safe dish in butter to keep it from sticking, and covered the top of the mixture with gluten-free breadcrumbs.

crumble 2

I baked it at 325 for about 45 minutes, but it could have gone even a little longer. Maybe next time I’ll try the oven at 350 or 375. I served it with a tablespoon-coating of whole milk right out of the oven. Yum.

crumble 3


Ingredients: apples (about 1 apple per serving), cinnamon, nutmeg, sugar, brown sugar, gluten-free bread crumbs, 1 lemon, butter (or other bakeware coating)

Kohlrabi Fries

1. preheat oven to 425 degrees.

2. peel kohlrabis and cut into fry-sized spears.

3. drizzle olive oil (less than a teaspoon — just enough to coat), and toss in bowl.

4. sprinkle chili powder, cumin, and sea salt, and toss again to coat evenly.

kohlrabi fries

5. spread evenly on cookie sheet, and bake in oven for 30 minutes or so, until desired tenderness.

6. serve with chipotle mayonnaise or lime-cilantro-yogurt sauce.

kohlrabi fries with sauceYUM.


Chicken Tortilla Soup


I finally have  a crockpot, and the idea of chicken tortilla soup really appealed to me, so I read through a bunch of recipes, and after compiling my own list of ingredients, settled on this:

Add to crockpot:

  • 4 skinless chicken thighs
  • one yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 jalapeño, minced
  • 1 poblano pepper, finely chopped
  • 15 ox can black beans
  • 14 oz can diced tomatoes (with chillies if possible)
  • 2 1/2 cups chicken stock
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground pepper

Cook on high for 3 1/2 hours. Remove chicken thighs, and pull meat from the bone. Return chicken to crockpot, mix, and serve. Add crumbled tortilla chips, shredded cheddar cheese, and cilantro (as pictured) or avocado, sour cream, lime, etc.

Pumpkin Bread

I remember my mom making pumpkin bread, zucchini bread, any-kind-of bread in the late fall and early winter, using up the last of the vegetables from the summer garden. And I used to love it. For the last two CSA shares, we got pumpkins, and I figured I’d try to make gluten-free pumpkin bread. It worked! Here’s what I did:

  1. Cut off the stem of the pumpkin and quarter it. Carefully clean out the seed and guts. (Save the seeds if you want to make pepitas!). Place all cleaned pieces of the pumpkin in a stove-top steamer, and steam for about 45 minutes.
  2. Let the pumpkin cool for a little bit, and then scoop out the soft inside bits into a large bowl.
  3. Add 1/4 cup of orange juice, 4 eggs, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon nutmeg, 1 teaspoon cinnamon, 1/2 teaspoon baking soda, and 2 tablespoons coconut oil (I would have used butter, but didn’t have any in the house).
  4. Mix with a whisk until smooth.
  5. Gradually add 3 cups of all-purpose gluten-free baking flour (or sorghum, teff, almond, hazelnut, rice, or any other type of gluten-free flour), mixing with a wooden spoon.prep
  6. Add mixture to pre-greased loaf pans, and cook in preheated oven at 350 degrees for an hour, or until inside is fully cooked (test with a knife to see how moist it is).
  7. Let sit in pans for about 10 minutes after removing from oven, and then place on cooling screen or rack.
  8. Enjoy alone or with cream cheese.

pumpkin bread

Ingredients: 1 pumpkin (on the smallish side), 1/4 cup orange juice, 1/2 cup brown sugar, 1/2 cup granulated sugar, baking soda, coconut oil or butter, cinnamon, nutmeg, vanilla extract, 4 eggs, 3 cups gluten-free baking flour