Thayer in the Kitchen

This is a recipe I found on the Blue Moon Community Farm website.  Most of us that belong to CSA farms typically find ourselves with lots of root vegetables at this time of the year.  Roasted root vegetables are great, but I'm always looking for other ideas as well.  This isn't a recipe that can be prepared very quickly unless you spread it out over two nights.  I made a couple of adaptations to the recipe and can report that it is delicous.  Really what takes the most time is prepping the vegetables.  Filling •6 cups water or chicken browth •2 tablespoons chicken bouillon base (if you used water) •7 Cups Root vegetables (potatoes, sweet potatoes, turnips, winter radishes, rutabaga, carrots, winter squash, parsnips) •1 ounces dried mushrooms, rinsed •3 tablespoons butter •2 cups chopped onions (really!)  I'm sure you could also use a combination of onions & leeks 1/2 # coarsley sliced fresh mushrooms •4 large garlic cloves, cho...

Arthur is not a big fan of cabbage, but we have been getting quite a bit of cabbage in our boxes the last few weeks.  He told me I should post this recipe because "This is cabbage I like."  I liked it because it is very easy which is nice if you're making dinner after working all day. 1 cup thinly sliced onion 2 tablespoons olive oil 2 garlic cloves, thinly sliced 4 cups red cabbage, thinly sliced--I used 1/2 head of my good sized red cabbage.  I sliced mine using a food processor.  I watched a cooking class on using your CSA vegetables a couple of weeks ago at Willy Street Co-op West.  She used a Mandoline.  This article reviews and rates them http://www.consumersearch.com/mandolines .  The one she used didn't appear to have a safety guard and I thought with my luck I'd slice my fingers instead of the veggies. 1 teaspoon salt or to taste 1 pound (4 pieces) boneless skinless chicken thighs 1/2 cup white wine black pepper Chopped parsley Put...

I'm still working on a few recipes that use ingredients that are locally produced. This recipe is for an interesting and unusual potato salad. I was able to buy the baby roasting potatoes at the winter farmers market. I had the cippolini onions left from our final CSA winter share and wanted to do something special with them. Onions keep extremely well and are the only vegetables we still have left. 3 tablespoons olive oil 5 garlic cloves, sliced into chips 1 1/2 pounds potatoes, cut into baby potato-sized wedges 1/2 pound cippolini onions, peeled and coarsely chopped or sliced 1-2 teaspoon Aleppo pepper* 1/2 teaspoon aji amarillo** 1 cup chicken broth, more if needed *** 2 tablespoons white wine vinegar 1/2 cup black olives, I used Kalamata because that's what I had 1 fennel bulb, thinly sliced 1/2 bunch chopped fresh parsley Heat the skillet over medium-high heat. Add the oil and the garlic. Cook until the garlic is golden. Add the potatoes, onions and pepper. Cook unt...