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All Posts by Jessica Reilley
During this time of year, I often have a lot of vegetables hanging out in my refrigerator. What is one of the easiest ways to use up 5 lbs. of turnips, carrots, beets, squash, onions, and garlic? Vegetable broth. This recipe is highly adaptable; start with the one below and add in any extra veggies you have laying around. It will be perfect for risottos and sauces throughout the winter.
Continue Reading: Vegetable Broth
Posted by Jessica Reilley on 10/20, 2010 at 10:27 AM
‘Tis the season for squash! Try this savory dish with delicata squash (also known as sweet potato squash), apples, and thyme.
Continue Reading: Sauteed Delicata Squash with Apples and Thyme
Posted by Jessica Reilley on 10/07, 2010 at 10:06 AM
Fall is here! Which means it’s time for squash. Acorn squash, in particular, has great flavor and only requires a small amount of prep time to create a delicious side dish.
Continue Reading: Roasted Acorn Squash
Posted by Jessica Reilley on 09/23, 2010 at 12:13 PM
We love to roast vegetables—it’s our favorite way to enjoy them. The high, dry heat of the oven caramelizes the sugars in the vegetables and highlights their natural sweetness. You can roast tomatoes, asparagus, eggplant, cauliflower, broccoli, cabbage, beets, and most root vegetables.
Continue Reading: Roasted Cabbage
Posted by Jessica Reilley on 09/08, 2010 at 03:30 PM
This quick recipe is a tangy, savory way to spice up roasted potatoes.
Continue Reading: New Potatoes with Roasted Garlic Vinaigrette
Posted by Jessica Reilley on 08/02, 2010 at 12:25 PM
This light, creamy dressing is great not only on cabbage and coleslaw, but also on salads and fresh vegetables, like cucumbers.
Continue Reading: Creamy Cilantro-Lime Slaw
Posted by Jessica Reilley on 07/26, 2010 at 02:00 PM
We received about half a pound of garlic scapes two weeks ago from our CSA. Even though I’ve seen and heard of scapes, I wasn’t sure what part of the garlic plant the scape came from.
Continue Reading: Garlic Scape Pesto
Posted by Jessica Reilley on 07/12, 2010 at 02:45 PM
Do you have mint growing in your garden? Pair it with summer peas for a hearty risotto.
Continue Reading: Pea and Mint Risotto
Posted by Jessica Reilley on 07/05, 2010 at 10:47 AM
This nutritious one pan meal is provided by Jessica from Gilbertsville, Pa.
Do you have a favorite seasonal recipe to share? Complete our form, and we’ll feature your recipe on the Local Food Journey.
Continue Reading: Caramelized Tofu over Sautéed Greens
Posted by Jessica Reilley on 06/25, 2010 at 09:24 AM
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Food Stories from NPR
April 20, 2014
While you won't find cigarettes in restaurants anymore, some smoking isn't banned. It's not just meat, either; it's hot to smoke just about anything edible.
April 19, 2014
The giant retailer says it's adding a new line of organic food that's at least 25 percent cheaper. But a large-scale production and supply of organic food likely can't be achieved overnight.
April 18, 2014
Clam digging satisfies that primeval urge to go out into nature and find free food. And inveterate Washington state clam diggers admit they compete to get their daily limit of 15 clams.
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