Have you ever eaten beet greens? Most people only eat the bottoms, the purple and golden yellow taproot that grows in the ground. But the green leaves and purple stalks on the top can be eaten too, and they are crisp and taste like spinach. Like other dark leafy greens, they are high in protein,…
Tag: Chestnut Farms
Open-faced Egg Sandwich with Spring Greens
Spring is finally here! This past weekend, temperatures were in the 70s in Boston. Lawns are looking green and flowers are blooming all over the place. After months of heavy hashes and root vegetables, I wanted to make a light, spring brunch to eat outside in the great weather. These open-faced sandwiches are simple and…
Parsnip Gnocchi with Roasted Carrots and Brussels Sprouts
This recipe features mostly locally sourced ingredients, which is what The Clean Food Club always strives to do! There are lot of great ways to use seasonal, local ingredients, and with each recipe we post, we try to help the home cook find those ingredients and make a great tasting meal. Parsnips are in season…
Grilled Bok Choy, Teriyaki Chicken and Fried Rice
Whenever I get bok choy in my CSA share, I immediately think of making Chinese food. I tried grilling the bok choy this time (I usually sauté the leaves), and it was so good. This week was the first pickup of the Stearns Farm CSA, and we received two heads of bok choy, one bunch each…
Sunday Brunch with Salmon Skewers and a Spinach Frittata
Some weekends beg for a big Sunday brunch, especially those weekends when the weather is perfect and stays in the 70s all morning. Today I’m cooking up a spinach frittata and sage home fries, and my husband is manning the grill where we’re making salmon kebabs. Scallions were a new addition to Oakdale Farms’ table at the farmers…
Butternut Squash Fritters
Would you believe me if I said that my family has eaten 5 butternut squashes so far this season? First there was butternut squash soup, then there was butternut squash and quinoa stuffed portobello mushrooms. Now for number 6, we’ve got butternut squash fritters with sage and feta. Eating seasonal means that in the winter…
Homemade Chicken Soup and Dumplings
This past week, the common cold knocked me out for 9 straight days. All I did was lie down and blow my nose every 10 minutes. When I visited my doctor on day 4, she said 90% of the town has this virus. That figure seemed exceptionally high, however, I figured that if you’re sick like…
Choose Local, Eat Clean
Buying local is important to me for several reasons. I love supporting small businesses: both of my parents are small business owners and I understand how important it is for the local economy. I like knowing that my food was grown organically, and I like knowing where my food comes from. If you ask the…
Goodbye Blue Apron, Hello Farmers Markets
For over a year, my husband and I have subscribed to Blue Apron, the biggest name in delivery meal kits. I loved that the meals from Blue Apron included so many fresh, healthy ingredients, like kale and rainbow chard, and I loved that the box delivered to my house saved me a trip to the…
The Clean Food Club 