Category Archives: Recipes

Kohlrabi and Radish Salad

Passed on by one of our volunteers: 1 medium kohlrabi, trimmed and peeled 4 radishes, sliced thin 1/4 red onion, sliced very thin 2 teaspoons fresh lime juice 2 tablespoons extra virgin olive oil dash of agave nectar (optional) sea salt and freshly ground pepper 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh basil Slice the kohlrabi very thin and cut into matchsticks. Place in a mixing bowl and add the radishes, red onion, … Continue reading

Spinach Salad with Apples and Raisins

From Boistfort Valley Farm ingredients 2 tablespoons cider vinegar 2 tablespoons olive oil 1 teaspoon honey A sprinkle of minced herbs, as desired (optional) Salt & pepper to taste 1/2 cup quartered, sliced and coarsely chopped apples 1/2 small red onion, very thinly sliced 2 tablespoons raisins 1 bunch spinach, washed and drained well, stems discarded, torn Chopped walnuts (optional) In a small bowl, combine first four ingredients and mix well. Add apple, onion and … Continue reading

Braised Cabbage

Adapted from Vermont Valley Community Farm 1 medium head green cabbage (about 2 pounds) 1 large red or yellow onion, peeled and thickly sliced 1/4 cup chicken stock or water 1/4 cup lard, ghee, or bacon grease Coarse salt and freshly ground pepper 1/8 teaspoon crushed red pepper flakes 1. Preheat oven to 325 degrees. Lightly grease a large gratin dish or baking dish (13-by-9-inch works well) with fat of choice. 2. Peel off and … Continue reading

Green Bean Salad

From Ridgeland Harvest Farm 1/2 pound green beans, trimmed 2 tablespoons chopped walnuts 2 tablespoons finely chopped fresh parsley leaves 2 tablespoons chopped red onion 2 teaspoons walnut oil or olive oil 1 teaspoon red wine vinegar 1 teaspoon Dijon mustard Salt and pepper Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl. Toast the walnuts in … Continue reading

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