Author Archives: Rod Myers

CSA: Week 17

Even though I haven’t been posting much during the week, we’ve been doing a pretty good job of eating our vegetables. This week’s share is more of the same, which isn’t a bad thing. The tomatoes are slow roasting in … Continue reading

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CSA: Weeks 15 and 16

I’m teaching a couple of sections of a course this semester that I haven’t taught before, so I’ve been busy preparing the syllabus and other course materials. Hence I’m a week behind in posting to Al Gusto! But I’ll make … Continue reading

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Vegetarian Goulash

I was browsing the latest edition of Food & Wine when this recipe for Wild Mushroom Goulash caught my eye. Here, I said to myself, is a dish that will empty a significant portion of the vegetable crisper. Here is … Continue reading

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CSA: Week 14

Hoo boy, we have a helluvalotta tomatoes! Our garden is producing 2-3 lbs. every few days, and this week’s half share has even more. We have broccoli rabe new this week instead of chard, which is a nice change. The … Continue reading

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CSA: Week 13

As August begins, we’re seeing a greater variety in our half share from Heartland Family Farms. New this week are tomatoes, eggplant, and jalapeño peppers. Juliana suggested making and freezing salsa with some of the tomatoes, jalapeños, and onion. For … Continue reading

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CSA: Week 12

We’re deep into summer, so I thought we’d be getting more tomatoes in our CSA by now. It’s just as well that we’re not because our garden is providing plenty! Juliana roasted some today with garlic and oregano, so here … Continue reading

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CSA: Week 11

We’re still eating our way through last week’s half share. A highlight for me was this savory zucchini tart, pictured here ready to go into the oven. For the dough, I used this recipe for an heirloom tomato tart with … Continue reading

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Award-Winning Homebrew!

I’ve been homebrewing for 2 1/2 years now, and I’m certain that I’ve improved over that time. I usually set out to achieve a particular aroma, appearance, flavor, mouthfeel, and alcohol level, and I take careful notes about my process, … Continue reading

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CSA: Week 10

Another week, another half share from Heartland Family Farms! Let’s see what we’ll be eating this week…. There are a few new items: fennel, broccoli, and green tomatoes. We’re getting full of cabbage, so we’re hoping it’s near the end … Continue reading

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Hand Pies

Whether you call it a pasty, an empanada, a pastel, a calzone, a patty, a bridie, a turnover, or some other name from the seemingly endless list, there’s clearly something fundamental about a flattened piece of dough folded over to contain … Continue reading

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