Category Archives: Recipes

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

Kohlrabi Slivers and Snap Peas with Sesame Dressing

Kohlrabi Slivers and Snap Peas with Sesame Dressing  adapted from a recipe by Maggie Ruggiero and posted on 2 cups Snap Peas, halved (2 cups) 3/4 pound trimmed kohlrabi bulbs 1/3 cup Japanese-style sesame seeds (not hulled), toasted 3 tablespoons plus 1 teaspoon reduced-sodium soy sauce 2 teaspoons sugar 2 teaspoons mirin (Japanese sweet rice wine) 1 tablespoon water Bring 2 quarts water to a boil with 2 teaspoons salt, then quickly blanch peas … Continue reading

Kohlrabi Slaw

Kohlrabi Slaw from Ridgeland Harvest Farm 2 medium kohlrabi, peeled, stems trimmed off, grated 1/3 purple cabbage, shredded 2 carrots, grated 1/2 red onion, grated 1/4 cup golden raisins 1 tbsp sugar 1 tsp salt 1 tbsp cider vinegar 4 tbsp chopped cilantro 1/4 cup mayonnaise (or more, if you prefer) Combine all ingredients in a bowl and mix well. Chill for several hours before serving.

Chicken, Grated Beets, and Beet Greens with Orange Butter

Chicken, Grated Beets, and Beet Greens with Orange Butter  Bon Appétit | November 2009 by The Bon Appétit Test Kitchen Your whole meal—both meat and side—is cooked in just one pan. Us e the food processor grating disk to make quick work of shredding the beets. Yield: Makes 2 servings Active Time: 35 minutes Total Time: 35 minutes Ingredients: 1 1/2 tablespoons butter, room temperature, divided 1/4 teaspoon finely grated orange peel 1 tablespoon extra-virgin … Continue reading

Beet Salad with Ricotta Salata and Kalamata Olives

Recipe from Helsing Junction Farm (Ricotta salata is a aged Italian ricotta cheese, which is pretty readily available. If you can’t find it use feta.) -Steam 1/2 a bunch of beets.(Steam beets whole for 20-25 minutes then slip their skins under running water). -When almost cool, cut the beets into cubes. -Finely chop 3 cloves fresh garlic and add to a to a glass jar with 1/4 tsp sea salt, 2 tsp freshly squeezed lemon … Continue reading


STRAWBERRY AND GARLIC SCAPE SALSA (recipe from Jennifer Clark) 1 cup strawberries, hulled, chopped 4 garlic scapes, finely chopped ½ medium red onion, chopped (can be substituted for green onion bottoms) ¼ cup cilantro leaves or mint, finely chopped ¼ cup fresh orange juice 2 tbsp balsamic vinegar 2 tbsp extra virgin olive oil 1 tbsp honey 1 tsp jalapeno, seeded and diced ½ tsp salt 1 tsp black pepper   Preparation Wash and chop … Continue reading


GARLIC SCAPE AND ALMOND PESTO (recipe from in the Kitchen and on the Road with Dori) 10 garlic scapes, finely chopped 1/3 to 1/2 cup finely grated Parmesan (to taste and texture) 1/3 cup slivered almonds (you could toast them lightly, if you’d like) About 1/2 cup olive oil Sea salt Makes about 1 cup   Preparation Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of … Continue reading