Monthly Archives: July 2012

Spiced Zucchini Chocolate Chip Cookies

from Robin at Ridgeland Harvest Farm 1 cup butter, softened 1 cup granulated sugar 1 cup dark brown sugar 2 eggs, beaten 4 cups whole wheat flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground ginger 1 teaspoon salt 2 small zucchini, grated ( 2 very full cups of finely grated zucchini) 2 cups semi-sweet chocolate chips Directions 1. Preheat oven to 350 degrees F. Spray cookie sheets … Continue reading

Cumin Summer Squash Wrap

from Marge & Lloyd at Ridgeland Harvest Farm 1 small onion, cut up 1 fresh clove garlic, minced half a summer squash or zucchini sliced in 1⁄4 in coins and quar- tered 1⁄2 t. ground cumin, salt and pepper to taste tofu (if you like) hummus pita bead or tortilla fresh spinach or lettuce Saute onion over medium heat until soft (6-10 min). Add tofu and squash, cumin, garlic and S&P to taste. Saute un- … Continue reading

Sunny Apple Crisp

Sunny Apple Crisp From Boistfort Valley Farm ingredients 6 tablespoons cold unsalted butter, cut into pieces 1/2 cup packed light-brown sugar 1/2 cup all-purpose flour 1/2 cup rolled oats 1 teaspoon ground cinnamon 1/8 tsp nutmeg 1/2 cup chopped walnuts 4 Gingergold apples, peeled, cored and cut into 1/2-inch dice 1 tablespoon fresh lemon juice procedure Preheat the oven to 350°F. Butter an 8-inch square baking dish. For topping, combine the butter, sugar, flour, oats … Continue reading

Asian-Style Chard

Asian-Style Chard From Hawthorne Valley Farm This recipe is delicious served over rice or soba noodles, with miso, or eaten alone. 1 bunch swiss chard (cleaned) 1 T peanut oil 1 T garlic (minced) 1 T soy sauce black pepper (freshly ground) Instructions Cut off and discard thick stem ends of chard. Cut out ribs Chop ribs into 2-inch pieces, set aside ina pile Stack the leaves in small piles, coarsely chop them. Heat oil … Continue reading

Sautéed Collard Greens with Bacon

Sautéed Collard Greens with Bacon By Jonnah at Vermont Valley Community Farm 1 bunch Collard Greens 1 small onion 1 clove garlic 1 hot pepper (optional) 3 teaspoons olive oil 3 slices of bacon (optional) Salt and pepper to taste Remove all stems from collard greens and rinse. Roughly chop collard greens and set aside. Cut bacon into 1 inch pieces and set aside. Mince garlic, onion and hot pepper. Heat medium sauce pan and … Continue reading

Moosewood Restaurant’s Swiss Chard Rolls With Low-Fat Cheese Filling

Moosewood Restaurant’s Swiss Chard Rolls With Low-Fat Cheese Filling from: Ingredients: 12 large Swiss chard leaves 2 leeks (or onions), well-rinsed and minced (about 1 1/2 cups) 1 t. olive oil dash of salt 3 scallions, minced 1 1/2 pounds 1% cottage cheese (about 3 cups) 2 T. chopped fresh basil salt and ground black pepper to taste 2 large tomatoes, sliced (optional) 1 c. tomato juice nonfat sour cream or yogurt   Instructions: … Continue reading

Sautéed Collard Greens

Sautéed Collard Greens From Boistfort Valley Farm 1 bunch collard greens 1-2 garlic cloves 1 teaspoon unsalted butter 1 tablespoon olive oil 1/2 teaspoon fresh lemon juice, or to taste Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 5 minutes or until just tender and drain in a colander, pressing out excess liquid.  Mince garlic. In a 12-inch heavy skillet … Continue reading

Kohrabi Carrot Bake

Kohrabi Carrot Bake From Rising River Farm 3 medium kohlrabi, peeled and sliced 4 medium carrots, sliced 1/4  cup chopped onion (can be replaced by green onion bulbs) 3 TBLS butter, divided 2 TBLS all purpose flour 1/2 tsp salt dash black pepper 1 1/2 cups milk 1/4 cup minced fresh parsley 1 TBLS lemon juice 3/4 cup soft bread crumbs Steam carrots and kohlrabi until tender, about 15 minutes, and set aside In a … Continue reading

Carrot & Parsley Quinoa Salad

Carrot & Parsley Quinoa Salad From Rising River Farm By Talia Mathews 1 cup quinoa 8 cups water ½ cup chopped carrots 1/3 cup minced parsley ¼ cup sunflower seeds Dressing: 1 big clove garlic-crushed or minced ¼ cup lemon juice 2 TBLS olive oil 2 TBLS tamari or shoyu Boil water Rinse quinoa, add to boiling water and cook at a boil for 10-12 minutes. Drain in a colander with small holes or one … Continue reading

Kale Chips

Kale Chips from Helsing Junction Farm -Preheat your oven to 350 degrees.  Oil a large baking pan with some olive oil. -Stem 1 bunch of kale and cut into thin ribbons. -Mix together 2 TBS apple cider, 1 TBS olive oil and a pinch of sea salt and toss the kale with the mixture. -Take the kale out of the marinade and spread the kale out on the baking pan. -Bake the kale for 7 … Continue reading