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The fields at Open Farms are full of delicious cucumbers, so every client is receiving a fresh cuke in their bag! Here’s a poem from our former poet laureate to

This is the perfect time of year to can, as the bounty of the season overwhelms us and the cooler temperatures make it appealing to heat up the kitchen. Peach

It’s that time of year: you turn your back on the garden for one minute and come back to find green giants lurking under the broad leaves of your zucchini

Every evening after work, we wander around the garden checking on our veggies and come back to the house with armloads of tomatoes. Five plants seemed perfect in the spring,

As a college student, I ate these noodles several times a week. I bought them from a tiny stand in an open market and ate them, right from the takeout

In Texas, where the growing season is very long — provided one waters religiously — I learned to sacrifice the first zucchini blossoms to my frying pan. Lightly fried, they

In honor of the pounds and pounds of onions coming to our kitchen from Open Farms, here are three ways to prepare them. Why not host an onion-themed potluck for

This wonderfully moist cake sings with the tang of ginger. Serve it at an Open Arms potluck with a little extra sour cream and a piece of candied ginger or

Summer is always about the barbecue, but in these days of 115-degree heat indexes, grilling is more than fun, it’s just good common sense. Why tax your AC — or

Our doyenne of spice, volunteer chef Carol Hancuh, served this savory Indian stew at lunch and had us all lining up for seconds. With nearly five teaspoons of curry spice,