Rabbi Rachel Kahn-Troster


CSA Unboxed: Greens

By Rabbi Rachel Kahn-Troster

CSA Unboxed: Greens
“I am surprised that the only leafy item in my CSA box this week is lettuce,” began one Facebook post from a friend. Her pithy commentary summed up what seems to be the experience of many who open their kitchens to weekly mystery deliveries from the farm. Eating locally means eating a lot of greens. I’ve seen crowd-sourced requests for ways to cook amaranth leaves, escarole (that was me), tatsoi, purslane and various kinds of kale and chard. Not to mention the tasty looking yet delicate leaves that come attached to beets and turnips. Sturdier than spinach, yet delicate enough to require cooking within a day or two, greens inspire culinary creativity in my friends. But why so many greens?Read More


Yid.dish: Squash Lasagna with Spicy Fresh Tomato Sauce

By Rabbi Rachel Kahn-Troster

This has been the summer of the zucchini. With my Tuv Ha’aretz CSA deeply affected both by the Northeast tomato blight and the heavy early season rains, most of what we have gotten this summer has been some form of zucchini or summer squash.Read More


Yid.dish: Squash Lasagna with Spicy Fresh Tomato Sauce

By Rabbi Rachel Kahn-Troster

This has been the summer of the zucchini. With my Tuv Ha’aretz CSA deeply affected both by the Northeast tomato blight and the heavy early season rains, most of what we have gotten this summer has been some form of zucchini or summer squash.Read More


Yid.dish: Pharaoh’s Wheel

By Rabbi Rachel Kahn-Troster

The Italian Jews have a special recipe they make this Shabbat called Pharaoh’s Wheel, a pasta baked into a round pan and filled with nuts, raisins, and meatRead More






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