Tag Archives: Brookfield Farm

Spice It Up! Recipes

Marinated Dried Tomatoes, easy to make, gluten-free, vegan recipe

MMM, Thinking that on the first night of Spice It Up! Creative Cooking with Herbs and Spices this weekend of showing how to make our own marinated sun-dried tomatoes with garlic scapes and fresh garden herbs.

Still room for you, please email me if you want to come to the whole weekend or part of it, click here. Continue reading

Garlic Scapes Makes Great Kale Pesto

Organic Garlic Scapes

This week, I snapped off 80 curly garlic scapes., the mildly flavored flowering tops of the bulbs of garlic growing in my organic garden. This encourages the garlic bulbs to grow bigger. As I wait a few weeks to harvest the garlic bulbs, happily, I can eat and cook the tender, garlic scapes to make vegetarian and vegan pesto, hummus, vegetable stir fries, dressings, garlic infused oils, and Continue reading

Organic Fresh Picked Strawberries

Strawberries

Yum! Fresh organic strawberries!

That was my thought this morning. I jumped out of bed and drove to my organic CSA, the Brookfield Farm in Amherst, MA to pick 4 quarts. Some to freeze. Some to make a strawberry and vanilla bean balsamic vinegar. A quart for my daughter to munch on her car ride to Vermont and share with her sweetie. And still I have PLENTY, about a quart to eat for a few Continue reading

Luscious Vegetarian Cooking from the Heart

Organic Cabbage

I experienced so much pleasure today cooking and baking with some of the last of my winter produce, from my organic, CSA* farm share. Slow cooking beans with spices create rich flavors for a luscious meal for a small dinner party tonight. Chopping up that last organic cabbage, some carrots, and baking a big sweet potato inspired a plethora of culinary delights. Continue reading

Miso Ramen Noodle Soup

Quick, Easy , Vegan, Gluten-Free Miso Ramen Noodle Soup

Leslie Cerier’s Miso Vegetable Ramen Noodle Soup

Chilly day! Perfect lunch is a miso ramen noodle soup. Today, the broth got its flavor from local organic ginger and wakame seaweed. All year round, I mix and match seasonal veggies for infinite varieties of miso soup. Often in the spring and summer, I will just add a quick cooking green such as bok choy. Today, being winter, I cooked local, organic, sweet parsnips and carrots from my organic winter CSA*. Sliced thin cooks quickly. Chickpea miso, one of my favorites makes a sweet, delicious, and mildly salty broth. Feel free to use other kinds of mellow and aged organic misos, seasonal root and green leafy vegetables, and different varieties of gluten-free ramen noodles for infinite variety and just because we can. Here is my recipe for a deeply nourishing and filling miso ramen noodle soup. Continue reading