With warm thoughts of the summer farmstand…

It’s that time of year when local farmers across the country begin to offer their annual subscriptions to customers to purchase CSA shares. I thought I’d explain them a bit for the uninitiated. This will be our first year offering one on a larger scale (about 100). I’m looking forward to ’sharing’ and seeing customers on a weekly basis. We’re off to a good start having sold several dozen, however we still have a few available. You can  email me at for more information or call us at the store (859) 846-4155.

This is the recipe I prepared on WLEX-18 TV today. You can also see the video (and past videos) of the recipe. Just remember, the camera adds 10 pounds! Here is the link:

http://www.wlextv.com/Global/story.asp?S=7783433&nav=menu203_2_13

SAUTEED GREENS WITH DRIED CRANBERRIES

Serves 4.

Wash your greens and de-rib them just before cooking. You want a little water clinging to them to help them ‘steam’ while cooking. Adding cranberries, raisins or even fresh grapes adds a touch of sweetness, making the greens less bitter and upping the antioxidants. It’s also delicious!

1 to 2 tablespoons Extra virgin olive oil

Here’s the recipe I cooked on wlex18-tv today. Enjoy!

You can also see the video (and past videos) of the recipe. Here is the link:

http://www.wlextv.com/Global/story.asp?S=7620344&nav=menu203_2_13

BLACK-EYED PEA AND CABBAGE SLAW

This healthy salad has a variety of crunchy colorful vegetables and protein-rich black-eyed peas. It’s actually best made early in the day or the day before you want to serve it. It lasts for several days after tossing.