First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Adapted from From Asparagus to Zucchini by Madison Area Community Supported Agriculture Coalition.
Adapted from Sara Moulton
Adapted from Rachael Ray
Use the tender leaves of central blanched portion of the escarole
Put squash in a microwave-safe container with 1/4 cup water and cover. Cook on high until squash is tender when pierced, about 3 minutes. Drain. Pulse bread in a food processor until fine crumbs form. Add squash and chickpeas and pulse until slightly chunky. Add egg, flour, sage, salt, pepper, and chile flakes. Pulse just until [Read more…]