Eating From the Ground Up

MENUMENU
  • About
  • Recipes
    • By Category

      • Bites
      • Breads and Crackers
      • breakfast
      • drinks
      • Home Dairy
      • Mains
      • On the Side
      • Pickles and Preservation
      • salads
      • Sauces, Dressings and Spreads
      • snacks
      • soups
      • Sweets
    • By Ingredient

      • apples
      • asparagus
      • Beans
      • Beef
      • beets
      • Berries
      • Broccoli and Broccoli Raab
      • brussels sprouts
      • cabbage
      • carrots
      • cauliflower
      • celeriac
      • Cheese
      • Chick Peas
      • Chicken
      • chocolate
      • corn
      • eggs
      • Fish
      • garlic
      • Grains
      • Herbs and Flowers
      • kale
      • leeks
      • lentils
      • pasta
      • pears
      • peppers
      • Pork
      • potatoes
      • Quince
      • radishes
      • rhubarb
      • stone fruit
      • summer squash
      • Tomatoes and Tomatillos
      • winter squash
      • yogurt
  • Not Recipes
    • Family
    • Politics and Activism
    • The Writing Process
    • travels
    • Kids in the Kitchen
    • My Berkshires
    • 1st of the Month
    • The Garden
  • My Books

    • Signed copies from my local bookstore
      From Amazon
      From B&N


    • From Amazon
      From B&N
      From Powell's

    • Front cover The Homemade Pantry
      From Amazon
      From Barnes and Noble
      From Indie Bound

  • Yogurt
  • contact
  • Blog

ways to use your farm share

Thursday, August 6, 2009 by alana

Do you ever feel like the same themes are coming up over and over again? I’ve walked into about five conversations in the last few days about the anxiety that can come with a farm share. I’m talking about vegetables, taunting you from the refrigerator, starting to spoil, reluctant to be eaten. It’s one thing when you waste already old and nasty veggies from the supermarket, but somehow when their fresh and wonderful and farmy-y, there seems to be more guilt involved. This can of course translate out of any situation in which there might be an excess of produce in your refrigerator- the garden went into overdrive and you harvested all of the cabbages in one swoop (making kraut as we speak), or maybe you turned shopaholic at the farmer’s market. Either way, you’ve got veggies that are stressing you out, and what a nice problem to have. There are a lot of things that can help out in this situation, many of them using a box of freezer bags or some empty mason jars and a big pot of boiling water, but today, we’re just going to talk about cooking them for dinner.
I’m going to draw my inspiration from Deborah Madison on this one, most specifically, her newest cookbook, Local Flavors. This is a really really, yes really good cookbook. She goes around to different Farmer’s Markets in the country and creates recipes from what she finds in each region.
I find that the secret to using up all the veggies in my fridge is to find recipes in which I can use a lot of different vegetables. Soup is always good for this, as is, of course the old standby seasonal pasta. But one of the major favorites around here is the galette. Back in the fall, I wrote about a roasted potato galette, but the truth is, you can put anything in one. Essentially, it is a rustic tart made from a flaky pie crust, filled with vegetables. I like to roast the veggies first, and I tend to add some sort of cheese in there, although it’s not necessary unless you’re addicted to cheese, like me.
Deborah Madison gives us her galette dough, which goes something like this:

1 1/2 cups all purpose flour
pinch of salt
1 1/4 sticks of cold, unsalted butter, cut into small pieces
1/3 cup ice water
1 T apple cider vinegar (I added that in, as I tend to need some extra tenderizing)

Cut the butter into the flour until the butter is in pea sized chunks. Add the salt. Then mix the water and vinegar together, and slowly add it until the dough holds together. I’ve been doing this process in the kitchen aid this week, and the pie crust adventure is going MUCH better.
Press into a small flat disc, cover with plastic wrap and let rest for 30 minutes.
When it’s time to roll it out, roll it to about 1/4 inch thick, add the toppings in a heap in the center. Fold the crust over the toppings, leaving a nice hole in the center. Bake at 425 degrees until the crust starts go golden, 30-40 minutes.
Tonight our galette contained 2 potatoes, 1/2 fresh eating onion, and 1 red pepper, all roasted. It was also scattered with lavender brebis blanche, which is one of the best cheeses I have ever had. This is a very special cheese, worth the mail order if you don’t live around here. Some rosemary, salt and pepper, a glug of olive oil, and that was the end of that.

The other anxiety easing recipe I want to talk to you about is the platter salad, also inspired by Deborah Madison. Tonight, our platter salad looked like this:

Basically what we’ve got is a bunch of vegetables, some cooked, some raw, thrown on a nice looking plate with some excellent dressing. Think of these more like little art installations- don’t be bound by the usual limits of salad. Tonight we had steamed green beens, steamed yellow wax beans, raw lemon cucumbers and tomatoes, and roasted potatoes. The combination of raw and cooked feels a little thrilling as well as the rebellous act of excluding lettuce (I know, I know. I promise I’ll try to get out more). I made some of Deborah’s garlic vinaigrette, added some herbs, and it was not only dangerous and thrilling, but also really tasty. Toss each ingredient gently in the dressing before putting it on the platter.

Garlic Vinaigrette

1 crisp new garlic clove (they’re new now!)
sea salt and freshly ground pepper
1 T red wine vinegar
1 tsp balsamic vinegar
6 to 8 T extra virgin olive oil

and if you’ve got herbs that are stressing you out too,
the fronds from one large sprig of dill, finely chopped
3 basil leaves, finely chopped
a handful of oregano leaves, finely chopped

Peel and coarsely chop the garlic. Pound it in a mortar with 1/2 tsp salt until it is a paste. Transfer it to a jar, add the vinegars, oil and herbs. Put the lid on the jar, and shake it up. Season with pepper.

Filed Under: Mains, salads, The Garden Tagged With: dinner, tense moments, vegetables

« summer slaw with poppy seed dressing
plum coffee cake »


Welcome!

I’m Alana, and I write about food, family and the wonderful chaos that ensues when the two combine. If you’re new to the site, here are a few good places to start, or learn more about me on my about page.

Follow me on Instagram.

  • Facebook
  • Pinterest
  • RSS
  • Twitter
Become a Sponsor

One_Alana_Ad 2016

alanachernila

The Homemade Pantry, The Homemade Kitchen, Eating From The Ground Up 🍳

Instagram post 2337331591407595410_13442450 Sending off my taxes today with intention and prayer that they will be used to support programs for the most vulnerable, and that my little contribution will join with others to help move us towards the country I know we can be. #taxmagic ✨
Instagram post 2335726864949371764_13442450 Goodies en route to @north_plain_farm today for pickup! Word about town is that LOTS of moolah was raised for BRIDGE in this little #bakersagainstracism bake sale. Thanks to North Plain Farm and @raisinporpoise for the organizing, to everyone who bought and bid, and most of all to BRIDGE for the essential work they do. (Want to learn more about BRIDGE? Head to the link in my profile.)
Instagram post 2332756427273440195_13442450 So technically you’re not supposed to send food when trying to find an agent, but I did it it. 10 years ago, my granola helped seal that deal, and he insisted I send it to publishers when we were selling The Homemade Pantry (another general publishing no no) That Landed-a woman-with-no-platform-a-book deal Granola is up for grabs in this amazing bake sale, as well as goodies by some of my very favorite bakers (@madeinghent , @raisinporpoise , and @thedooryard to name a few). Oh and maybe my favorite item in there are the magical @susanspungen ginger chocolate cookies I mentioned a few weeks back, made by Sadie herself. All of this is to support the work of @multiculturalbridge , and the order form is up in my bio. Get to it! #bakersagainstracism
Instagram post 2330317921708403058_13442450 My friend @afgoldfarb has been part of a team of people working on this vital project. The link to learn more and help out is in my profile.
Instagram post 2330131706816229761_13442450 I’ll be baking up a storm for this! Local bakers- there’s still room for more! Let @north_plain_farm know that you want IN.
Instagram post 2324845496300301430_13442450 To those who ask here? In Great Barrington? YES. In Great Barrington.
Instagram post 2324091364266290851_13442450 I know there are so many resources out there right now, but I want to share one that’s been really helpful for me in the last several months. There are many seasons of this podcast, but I recommend Season 2 on Whiteness as well is Season 4 on Democracy. #sceneonradio
Instagram post 2322615811734696638_13442450 Black lives matter.
Instagram post 2319329508599466327_13442450 I did not bake these cookies, as I am no longer the cookie baker in this house. But this is the second time that  Sadie has made @susanspungen ‘s Triple-Ginger Chocolate Chunk Cookies (and also the second time I’ve talked about a recipe Sadie has made from the #openkitchencookbook), and I think these might actually be the best cookies I have ever had. I’m often looking for the perfect ginger cookie and this is it, and I’d also choose it over a chocolate chip cookie (or let’s be honest-any other kind of cookie) any day.
Instagram post 2316311882260313364_13442450 No matter how many rulers and pizza cutters and other magical tools I use, it seems that the straight line will always elude me.
Instagram post 2314127252740427104_13442450 Living it up. 💥
Instagram post 2312088043104000827_13442450 Every day my neighbor’s yard gets prettier.
Instagram post 2311325683330503572_13442450 @paulaperlis sent us @susanspungen ‘s new book and of course the first recipe Sadie picked is marked with the *project* heading. She’s been cooking all afternoon and the house smells like ✨✨✨ (With gorgeous images by @gentlandhyers ❤️)
Instagram post 2311141543964321092_13442450 When I took on a day job a few years ago, I found that the first thing to go was all the homemade stuff I’d been making and writing about over the years. I’m still going out to work most days, but I’m finding now with a full and captive house and more downtime in general that those things I love to make are back. For me, it’s granola, yogurt, bread. Hello, old friends!
Instagram post 2308503311808232748_13442450 All the things in the house pasta: roasted cauliflower, a few sad leaves of kale, one jar of fancy tuna saved for a special occasion (how about Wednesday?), Rosemary, homemade breadcrumbs from the freezer fried in butter, crispy sage leaves, pasta water, salt, so much pepper. Success!
Instagram post 2307412630968777107_13442450 @artbywoodgy made this beautiful thing for me for Mother’s Day. All the veggies are on Velcro so I can plan to my hearts delight.
Instagram post 2306345003953662730_13442450 Happy Mother’s Day to my brave and beautiful mom, who birthed two different humans in such different times in her life. With me she was so young, and she figured it all out just as she was learning how to be an adult. This picture was taken nineteen years later, when she was pregnant again and I was almost an adult myself. Thanks for keeping at it, Mom, and for always showing up with love. ❤️
Instagram post 2304888771283579843_13442450 What we do for cake.
Instagram post 2302665269449083186_13442450 It’s a magnolia year for sure.
Instagram post 2295808104927071821_13442450 A long time ago, Joey talked about his crush on this particular alien-like flower with a good friend of ours. Months later, little bulbs arrived in the mail. We put them in the ground last fall, and now they are everywhere. If that isn’t some kind of magic, I don’t know what is. ✨ (🙏🏻 to @wildflowers1 for the cool vase, too.)
Follow on Instagram
This error message is only visible to WordPress admins

Error: API requests are being delayed. New posts will not be retrieved.

There may be an issue with the Instagram access token that you are using. Your server might also be unable to connect to Instagram at this time.

Error: API requests are being delayed for this account. New posts will not be retrieved.

There may be an issue with the Instagram access token that you are using. Your server might also be unable to connect to Instagram at this time.

My books!

Signed copies from my local bookstore/Amazon/Barnes & Noble

Front cover The Homemade Kitchen

Amazon /B&N /Powell's


Front cover The Homemade PantryAmazon
B&N
Powell's


Tense moments

failed cornbreadPan shattered in the oven? Jelly didn’t set? Trying to find a solution for a problem in the kitchen? Let’s get through the tense moments together, starting here.

Classes and workshops

My latest book!

Learn more about my latest book, Eating from the Ground Up. It's perfect for all you vegetable lovers out there.

  • Facebook
  • Pinterest
  • RSS
  • Twitter

COPYRIGHT © 2025 EATING FROM THE GROUND UP.