Polenta Baked Breakfast

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4 eggs (you can find these in the farm shop)
3/4 cup polenta
3 cups of water
1 cup diced tomatoes
1 diced carrot
1/2 diced onion
2 diced garlic cloves
1 tbsp sugar
1 cup grated parmesan or pecorino
Olive oil, salt and pepper


 Preheat the oven to 375. In a saucepan, saute onion, garlic, and carrot, seasoned with salt and pepper. Once soft, add the sugar and cook for a minute before adding the tomatoes. Let cook while you get the polenta ready. In an oven-proof skillet, boil the water. Slow pour in the polenta while stirring so it doesn’t clump. Cook for 3-4 minutes, and once thick add half the cheese and season with salt and pepper. Pour the sauce on top, and make 4 holes to crack in the 4 eggs. Top with the rest of the cheese. Bake for 7 minutes.


Recipe from Spork Me (sporkme.tumblr.com)

Summer Squash Frittata with Goat Cheese and Dill

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2 tablespoons extra virgin olive oil
1 pound summer squash or zucchini, grated (about 4 cups)
2 garlic cloves, minced
Salt and freshly ground pepper to taste
8 eggs
2 ounces goat cheese, crumbled (about 1/2 cup) (try Westfield Chevre from the farm shop)
1/4 cup chopped fresh dill

 Heat 1 Tbsp oil over medium heat in a heavy skillet. Add the zucchini and garlic. Cook, stirring, until zucchini begins to wilt, about three minutes, it should still be bright green. Season with salt and pepper, and remove from heat. Beat the eggs in a large bowl with the goat cheese. Stir in zucchini and dill. Heat the remaining tablespoon of olive oil in the skillet. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. The bottom should have a golden color. The eggs should be just about set; cook a few minutes longer if theyre not. Meanwhile, heat the broiler. Uncover the pan and place under the broiler until the top browns very slightly and puffs under the broiler). Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.

Recipe from The New York Times

Turnip Puff

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2 cups cooked, mashed turnips, cooled
1 cup bread crumbs
1/2 cup melted butter (try Cabot Creamery from the farm shop)
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, separated

 Combine turnips, bread crumbs, margarine, sugar, salt, pepper, and beaten egg yolks. Beat egg whites until stiff peaks form; fold into turnip mixture. Spoon turnip mixture into a buttered 1-quart casserole. Bake turnip puff at 350° for 40 minutes.

Recipe from our friend Anna at Old Friends Farm

Simple Salad with Hard-Cooked Eggs and Horseradish Dressing

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2 large eggs
2 tablespoons prepared horseradish (if you use the root, puree it with a few Tbsp water, add 1 Tbsp white vinegar, and pulse to combine)
2 tablespoons champagne vinegar or white-wine vinegar
2 teaspoons honey (Try Warm Color Apiaries at the farm shop)
1 teaspoon Dijon mustard
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil
2 large heads lettuce, torn into 1 1/2-inch pieces
 To hard-cook the eggs: Cover eggs with water by 1.5 inches and bring to a boil, then remove from the heat. Cover the pot and let stand for 12 minutes. Rinse with cold water, peel and chop.

The dressing: Combine horseradish, vinegar, honey, mustard, salt, and pepper in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Arrange lettuce on a serving platter, sprinkle with chopped egg, and drizzle with vinaigrette. Serve immediately.

Recipe from Martha Stewart.

Zucchini Bread

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1 cup veg oil
1 cup brown sugar
3 eggs
1 tbsp vanilla
2 cups grated zucchini
1 1/2 cup wheat flour
1 1/2 cup white flour
1 tsp cinnamon
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup chopped walnuts
1 cup raisins

Mix wet ingredients and dry ingredients in separate bowls and then add together. Put in bread pans and bake at 325 F for 1 hour. Freeze loaves and use all winter long.

Sweet Potato Pie

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1 partially baked pie crust
1/2 lb. or ~ 2 cups mashed sweet potato
3 Tbsp. melted butter
1/4 cup maple syrup & 1/2 cup sugar
(though when Farmer Karen makes this recipe, she just uses 1/2 cup maple syrup and it tastes great...either way you like...)
3/4 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. nutmeg
3 eggs
3/4 - 1 cup milk

Mix all ingredients and bake at 350 degrees for about 1 hour or until pie is set.

This recipe comes to us from shareholder Lisa Lesure. It's a true family favorite!!

Squash Pie

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1/4 c. brown sugar
2 c. squash puree
1/2 teaspoon salt
3 eggs
1 1/2 tsp cinnamon
1 1/2 c. evaporated milk
1 tsp powdered ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice

Preheat the oven to 450 F. Line a 9-inch pie pan with rolled out dough, prick all over with a fork, then press a piece of heavy duty foil directly into the pie shell. Bake for 6 minutes, remove the foil, and bake for about 4 more minutes, until just beginning to brown. Remove from oven and set aside.
In a large bowl, beat together the squash puree and eggs. Add the evaporated milk and sugar then the salt, cinnamon, ginger, nutmeg, cloves, and allspice. Beat until the mixture is smooth.
Pour into the pie shell and bake for 10 minutes. Reduce heat to 300 F and continue baking for 30 to 40 minutes, until the filling is almost set; a sharp knife inserted slighlty off-center will come out almost clean, with traces of the custard on it. The center of the pie should not be completely firm. It is best served slightly warm or at room temperature, with whipped cream or a small scoop of vanilla ice cream, if you wish.

Parsnip Patties

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4 cups raw parsnips, peeled and cut into chunks
1 onion, minced
1 Tbsp oil
1 tsp dried tarragon
2 eggs, beaten briefly
1 tsp salt
½ cup finely chopped walnuts
2 cups whole-grain bread crumbs

Steam parsnips until tender-10 or 15 minutes. While parsnips are cooking, sauté onion in oil. Add tarragon
Mash parsnips with potato masher (a few lumps are okay). Stir onion into mashed parsnips with egg, salt, and walnuts.
Preheat oven to 350 degrees F
Form parsnip mixture into patties, using about 1/3 cup for each. Spread half the bread crumbs on a greased baking sheet and place patties on crumbs. Press remaining crumbs on top. Bake for 20 minutes. Makes 12 patties.