Posted in 'salt'

Latest from the CSA Blog
Shrimp with Oranges, Black Rice, and Coconut Milk

Shrimp with Oranges, Black Rice, and Coconut Milk

Weeknight cooking is all about simplicity and speed without sacrificing elegance and flavor. Seafood, as long as you purchase it from a trusted purveyor the day you plan to use it, never fails at being fast and delicious. “Forbidden” black rice is available at Whole...

read more
Pumpkin Pie with Spiced Walnut Streusel

Pumpkin Pie with Spiced Walnut Streusel

The piecrust dough can be made 2 days ahead; keep it chilled until you are ready to use it, and let it soften slightly at room temperature before using. Pumpkin Pie with Spiced Walnut Streusel Butter Piecrust Dough1¼ cups all-purpose flour½ tablespoon sugar½ teaspoon...

read more
Paul’s Bartlett Pear and Black Pepper Pie

Paul’s Bartlett Pear and Black Pepper Pie

The black pepper gives the pears just enough of an edge to make guests wonder what delightful thing they’re eating. Paul's notes for the pie dough: I use lard because I think it yields the flakiest pastry. You can substitute butter or any solidified vegetable...

read more
Mom’s Lefse

Mom’s Lefse

Lefse is a traditional soft, thin, Norwegian flatbread that is made with leftover potatoes, flour, butter, and sometimes milk or cream and cooked on a griddle. Special tools are needed to prepare lefse, such as a lefse stick—a long wooden instrument that resembles an...

read more
Moen Creek Pickled Beets

Moen Creek Pickled Beets

These will keep in the refrigerator several weeks but may disappear long before. Use as a condiment or a salad topping (chopped or sliced). Delicious as an appetizer with cottage or hard cheeses. Moen Creek Pickled Beets 4 pounds beets3 cups thinly sliced onions1½...

read more
Asian Fusion Slaw

Asian Fusion Slaw

With its Asian flavors of peanuts, soy sauce, sesame oil, ginger, and cilantro, this slaw is easy and beautiful and offers a fresh twist on the creamy classic. It may become your new staple in your potluck repertoire! Asian Fusion Slaw Dressing½ cup vegetable oil2...

read more

Media Contact Info

For media and press inquiries, please contact author Mi Ae Lipe.