Salads in Jars

Salads in Jars

There’s too much to do outside this summer to be stuck in the kitchen making lunch. A great strategy for using up all the produce in your CSA box, and keeping you fed with ease, is popping your lunch into jars for grab-and-go meals. You should feel free to use what you’ve got in the crisper, but here are some tips for success and some combinations we love.

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Sweet & Spicy Purslane Relish

Sweet & Spicy Purslane Relish

This recipe is adapted from the website LedaMeredith.com. If you’re new to boiling water bath canning, please visit The National Center for Home Food Preservation for USDA guidelines on safe home canning. If you don’t want to can the relish, store it in a clean glass jar in the refrigerator for up to 4 weeks.

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Avocado Chocolate Pudding with Whipped Coconut Cream

Baker Laura Puchalski, owner of the 2nd Street Baking Co. in Turners Falls, developed this recipe to provide vegan, gluten-free, and dairy-free eaters with a little chocolate love. Bakers can adapt the type of milk, sweetener, and flavoring to their dietary needs and tastes. She recommends using high-quality Fair Trade cocoa powder for the pudding, and suggests getting the can of coconut milk—as well as the bowl you’ll be whipping it up in—as cold as possible in order to get the best whipped coconut cream.

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