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Thayer in the Kitchen

Thayer in the Kitchen. Monday, August 10, 2015. Green Beans with Freekeh and Tahini. This recipe is adapted from one in Yotem Ottolenghil's new book, Plenty More, Vibrant Vegetable Cooking from London's Ottolenghi. Arthur is not a huge fan of green beans which I don't get. What's not to like about green beans. He loved this dish and requested it twice. 1/2 cup freekeh (Freekeh is young green wheat that has been toasted and cracked.) If you are unable to find it, you could probably substitute bulgur.

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Thayer in the Kitchen | thayerinthekitchen.blogspot.com Reviews
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Thayer in the Kitchen. Monday, August 10, 2015. Green Beans with Freekeh and Tahini. This recipe is adapted from one in Yotem Ottolenghil's new book, Plenty More, Vibrant Vegetable Cooking from London's Ottolenghi. Arthur is not a huge fan of green beans which I don't get. What's not to like about green beans. He loved this dish and requested it twice. 1/2 cup freekeh (Freekeh is young green wheat that has been toasted and cracked.) If you are unable to find it, you could probably substitute bulgur.
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1 sauce
2 no comments
3 labels green beans
4 pinch of salt
5 labels blueberries
6 quinoa
7 1 cup blueberries
8 pecans
9 labels basil
10 blue cheese
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sauce,no comments,labels green beans,pinch of salt,labels blueberries,quinoa,1 cup blueberries,pecans,labels basil,blue cheese,blueberries,salad greens,strawberries,fried sage leaves,24 sage leaves,soup,2 tablespoons butter,labels asparagus,sage,muffins
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Thayer in the Kitchen | thayerinthekitchen.blogspot.com Reviews

https://thayerinthekitchen.blogspot.com

Thayer in the Kitchen. Monday, August 10, 2015. Green Beans with Freekeh and Tahini. This recipe is adapted from one in Yotem Ottolenghil's new book, Plenty More, Vibrant Vegetable Cooking from London's Ottolenghi. Arthur is not a huge fan of green beans which I don't get. What's not to like about green beans. He loved this dish and requested it twice. 1/2 cup freekeh (Freekeh is young green wheat that has been toasted and cracked.) If you are unable to find it, you could probably substitute bulgur.

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1

Thayer in the Kitchen: Sweet Potato Corn Chowder

http://thayerinthekitchen.blogspot.com/2015/03/sweet-potato-corn-chowder.html

Thayer in the Kitchen. Thursday, March 19, 2015. Sweet Potato Corn Chowder. Our extended CSA winter share was coming to an end along with all the wonderful sweet potatoes we got in our boxes. When I was a child I was convinced I hated sweet potatoes except for the sweet potato puffs we had for Thanksgiving. I never make those anymore but I have come to really appreciate sweet potatoes and their versatility. This recipe is for a hearty winter soup which features sweet potatoes. Sweet Potato Corn Chowder.

2

Thayer in the Kitchen: Blueberry, Mango, Quinoa Salad

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Thayer in the Kitchen. Tuesday, May 5, 2015. Blueberry, Mango, Quinoa Salad. This is a very simple salad that is worth making. Arthur said this one has to go on your blog. "It would convince someone who thought they didn't like quinoa to reconsider it." I didn't make the dressing because I didn't have any fresh basil. Next time I'm going to try the salad with the lemon basil dressing. I used some of Annie's Raspberry Vinaigrette as a substitute. First cook the quinoa:. 1 cup fresh blueberries. I started ...

3

Thayer in the Kitchen: October 2014

http://thayerinthekitchen.blogspot.com/2014_10_01_archive.html

Thayer in the Kitchen. Monday, October 20, 2014. Loaded Broccoli, Cheese and Bacon Soup. 3 cups low-sodium chicken broth. 1 cup peeled and chopped carrots, diced small. 1 cup chopped celery, diced small. 3 cups chopped potatoes, diced small. 1/2 cup finely chopped onion. 4-5 cups coarsely chopped broccoli; peel the outside of the tough stalks before using. 4-6 slices bacon, chopped. 3 cups milk (I used 1/2 skim milk and 1/2 half and half). 3-4 cups shredded sharp cheddar cheese. 1 teaspoon dry mustard.

4

Thayer in the Kitchen: Coconut Blueberry Breakfast Quinoa

http://thayerinthekitchen.blogspot.com/2015/07/coconut-blueberry-breakfast-quinoa.html

Thayer in the Kitchen. Friday, July 17, 2015. Coconut Blueberry Breakfast Quinoa. This may sound weird but give it a try. We got some fabulous blueberries from Michigan and I wanted to try using them in a breakfast cereal dish. This dish is quite unusual but my husband loved it! He wantd to make sure I posted it so that I would be able to make it again. I doubled the recipe which you may not want to do the first time you try it. 1 (15 ounce) can lite coconut milk (or regular). 1-2 tablespoons maple syrup.

5

Thayer in the Kitchen: Green Beans with Freekeh and Tahini

http://thayerinthekitchen.blogspot.com/2015/08/green-beans-with-freekeh-and-tahini.html

Thayer in the Kitchen. Monday, August 10, 2015. Green Beans with Freekeh and Tahini. This recipe is adapted from one in Yotem Ottolenghil's new book, Plenty More, Vibrant Vegetable Cooking from London's Ottolenghi. Arthur is not a huge fan of green beans which I don't get. What's not to like about green beans. He loved this dish and requested it twice. 1/2 cup freekeh (Freekeh is young green wheat that has been toasted and cracked.) If you are unable to find it, you could probably substitute bulgur.

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harmonyvalleyfarm.blogspot.com harmonyvalleyfarm.blogspot.com

Harmony Valley Farm: October 2014

http://harmonyvalleyfarm.blogspot.com/2014_10_01_archive.html

Friday, October 31, 2014. Feature: Fresh Baby Ginger. Ginger growing in the greenhouse. Ginger has thin skin with pink to purple scales. We hope you have as much fun experimenting with and experiencing the delicious flavors of fresh ginger. We’ve had a lot of fun growing this crop for you! Brussles Sprouts with Ginger and Cranberries. Recipe by Andrea Yoder. 4 oz bacon, diced. 2 cloves garlic, minced. 1 heaping Tbsp fresh ginger, minced. 1 small onion, small diced. 3 cups Brussels sprouts, halved. 8220;T...

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Harmony Valley Farm: HVF's "Culture of Cleanliness"

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Friday, July 24, 2015. HVF's "Culture of Cleanliness". By Farmers Richard and Andrea. Color-Coded Brushes: Red is for cleaning equipment and green. Is for cleaning harvest totes and trays. As he approaches our farm he looks at the roadsides scouting out trash and debris. Seriously, are we responsible for the roadsides too? What a clean, organized farm! Moises is preparing the wash tank at the beginning of the day. Notice the red bucket we use only for cleaning). Temporary tables for their work station.

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Harmony Valley Farm: April 2015

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Thursday, April 23, 2015. Meet Our Farmers' Market Crew: Sarah. Meet Sarah Janes Ugoretz! When she isn't studying for school or working at the market stand on Saturdays, she enjoys some of her favorite past times. Let’s start with the one we both share….eating and cooking! Sarah likes to use cooking as a form of “kitchen therapy.” I asked her the hard question… “What’s your favorite food? 8221; After a long pause and a little giggle, her first answer was “I really like bananas! Friday, April 17, 2015.

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Harmony Valley Farm: Vegetable Feature: Eggplant

http://harmonyvalleyfarm.blogspot.com/2015/07/vegetable-feature-eggplant.html

Thursday, July 30, 2015. August is upon us and that means it’s that time of year already-eggplant season! When it comes to cooking eggplant, there is no shortage of ways to enjoy it! Sweet and Sour Eggplant Salad. 8220;Eggplant takes on a soft, almost melting, texture when cooked slowly in a pan. Though I usually don’t peel eggplant, I do here just to emphasize that silky quality. Spoon this piquant salad onto crackers or bread, and serve it with good cheese and a bowl of olives.”. 189; to 1 tsp salt.

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Harmony Valley Farm: Silent Spring #4 - Glyphosate-Roundup's Best Friend Part 2

http://harmonyvalleyfarm.blogspot.com/2015/08/silent-spring-4-glyphosate-roundups.html

Thursday, August 6, 2015. Silent Spring #4 - Glyphosate-Roundup's Best Friend Part 2. By Sarah Janes Ugoretz. Bee in Tomatillo field. Bee in strawberry blossom. Bee in melon blossom. We opened our first Silent Spring article with news that The White House had taken an historic step in revealing the National Strategy to Promote the Health of Honey Bees and Other Pollinators. Balbuena, M. S., Tison, L., Hahn, M., Greggers, U., Menzel, R., and Farina, W. M. (2015). Effect...Doi: 10.1242/dev.117291. Bohnenbl...

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Harmony Valley Farm: Vegetable Feature: Rainbow Chard

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Thursday, July 23, 2015. Vegetable Feature: Rainbow Chard. By Sarah Janes Ugoretz. Chard is a relative of spinach and beets. Unlike the beet, however, the majority of chard’s nutrients are concentrated in its leaves. Interestingly enough—and in great contrast to the sturdy beet—chard roots are inedible. Chard leaves and stems, on the other hand, are quite edible! I will include one disclaimer here. Due to its leaves being somewhat thick, chard doesn’t work well as a raw addition to salads (unle...While a...

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Harmony Valley Farm: August 2014

http://harmonyvalleyfarm.blogspot.com/2014_08_01_archive.html

Thursday, August 28, 2014. By Sarah Janes Ugoretz. Shallots and Cipollini Onions. Onions growing on raised beds with silver mulch to deter thrips. By the time they get to you, Harmony Valley’s onions have had quite the journey. They are the first seeds to be planted in the greenhouse, which keeps them from freezing in the cold of early February. Egyptian Walking onions with radishes. Potato onions in the field. Have been in the ground for a few months. While they take quite a while to mature, these a...

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Harmony Valley Farm: December 2014

http://harmonyvalleyfarm.blogspot.com/2014_12_01_archive.html

Friday, December 19, 2014. By Sarah Janes Ugoretz. Rutabaga is derived from the Swedish rotabagge. Which literally translates to “root bag.” Not terribly glamorous I suppose, but the rutabaga really is an underrated vegetable. As Deborah Madison—author of Vegetable Literacy. While both are members of the Cruciferae. The first written reference to rutabagas dates back to 1620, when they were observed growing wild in Sweden. Accounts vary as to the actual origin of this vegetable, though many believe r...

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Harmony Valley Farm: Silent Spring #4-Glyphosate: Roundup's Best Friend Part 1

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Thursday, July 30, 2015. Silent Spring #4-Glyphosate: Roundup's Best Friend Part 1. A Note from Farmer Richard. So, I’d encourage you to please bear with us! Silent Spring #4- Glyphosate-. Roundup’s Best Friend Part 1. By Sarah Janes Ugoretz. Join us again next week as we turn our attention to glyphosate and its impacts on animal life and the environment. Grossman, E. (2015, April 23). What do we really know about Roundup weed killer? Leu, A. (2014). The myths of safe pesticides. Monsanto. (2015, Mar...

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Harmony Valley Farm: May 2015

http://harmonyvalleyfarm.blogspot.com/2015_05_01_archive.html

Thursday, May 28, 2015. Vegetable Feature: Pea Vine. This year I did some more careful evaluation and I actually have to admit that I’ve finally found a reason to agree with Richard that we should let the pea vine get a bit more mature. The flavor is actually better when the plant is a bit more mature! Flavor almost always wins out in my book, so now I just have to figure out how to work with the plant so the stems don’t drive me crazy! Fettuccine with Pea Vine Cream Sauce. 12 ounces fettuccine noodles.

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Thayer in the Kitchen

Thayer in the Kitchen. Monday, August 10, 2015. Green Beans with Freekeh and Tahini. This recipe is adapted from one in Yotem Ottolenghil's new book, Plenty More, Vibrant Vegetable Cooking from London's Ottolenghi. Arthur is not a huge fan of green beans which I don't get. What's not to like about green beans. He loved this dish and requested it twice. 1/2 cup freekeh (Freekeh is young green wheat that has been toasted and cracked.) If you are unable to find it, you could probably substitute bulgur.

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