Cantaloupe and Tomato Salad with Mint

1/2 cantaloupe, cut into 1" pieces (~1c)
2 small tomatoes, cut into wedges (~1c)
1/2 cucumber, peeled, diced (~1c)
1 lg rib celery, diced (~ 3/4 c)
1 c plain yogurt
1/2 c chopped fresh mint
1 tbsp sherry vinegar
2 tspn honey
2 tspn lemon juice
salt
black pepper

Combine the melon, tomatoes, cukes, and celery in a large salad bowl. Whisk the yogurt, mint, sherry vinegar, honey, and lemon juice in a small bowl. Pour the dressing over the salad and toss until well combined. Season with salt and pepper to taste and garnish with more mint leaves. A great addition to any backyard barbecue - serves 4.

From "The Farmer John Cookbook" - a great resource for cooking locally grown veggies - available at the Farm Shop.

Cajun Corn & Kale Salad

2 quarts water
4 ears sweet corn
1 bunch kale, stems removed
2 tspn salt
1 lg red bell pepper, diced
1 gr bell pepper, diced
1 lg tomato, diced
1 sm sweet onion, minced
1 clove garlic, minced
1/4 c extra virgin olive oil
1 tbsp fresh lemon juice
1 1/2 tspn Cajun Spice Seasoning

Bring water to boil in lg pot, add ears of corn. Turn off heat and let corn cook in water for 5 min. Set ears aside and reserve the water. When the corn is cool, slice the kernels from the cobs. Return the water to a boil and add kale and 2 tspn salt. Cook until kale is just tender ~ 5min. Transfer kale to a colander, drain, and cool. When cool, squeeze out the excess liquid with hour hands and then finely chop. Toss the kale with the remaining ingredients in a bowl until combined. Season with salt.

From "The Farmer John Cookbook" - a great resource for cooking locally grown veggies - available at the Farm Shop.

Blueberry Corn Salad

3 ears fresh sweet corn, husked
1/2 c fresh blueberries
1 small cucumber, sliced
1/8 c finely chopped onion
1/8 c chopped fresh cilantro
1 small jalapeno pepper, seeded and finely chopped
1 tbsp lime juice
1 tbsp olive oil
1/2 tbsp honey
1/4 tspn ground cumin
1/4 tspn salt
1/8 tspn black pepper

In a large pot, bring water to boiling. Add corn. Cook until water boils again. (You can also skip this step if you make it the day of pick-up. Raw corn!) In a large serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. To make the dressing, whisk together lime juice, oil, honey, cumin, salt, and pepper. Pour dressing over salad and stir until combined. Cover and refrigerate until ready to serve. (Note-you can make this salad a day in advance. It keeps well)

Recipe from Vegetable Literacy by Deborah Madison

Cold Cucumber, Barley, Yogurt and Dill Soup

Ingredients:

1 1/2 cups cooked and cooled barley or spelt berries (cook 3/4 cups of barley in 1 3/4 cup water by bringing to boil, turning down to simmer with lid on and cooking until done - approx. 40 minutes)

1 cucumber, roughly chopped (remove seeds if you do not like them)

1 clove garlic

1 Tablespoon fresh dill, chopped fine

1 cup plain yogurt

3/4 cup water or cold vegetable stock

hot pepper (optional)

salt and pepper to taste

Instructions:

Puree cucumber, dill, hot pepper (if desired), yogurt and water or stock until smooth. Add salt and pepper to taste. Stir in barley and chill for at least an hour for best flavor (though you can serve right away). Place a few slices of cucumber and a sprinkling of dill on just before serving. 

Cucumber Raita

1/2 lb cucumber
     cut in half, seeds removed.
1 cup plain yogurt (try Sidehill
     Farm from the farm shop)
1/8 teaspoon cayenne
     (more to taste)
2 tablespoons chopped cilantro
1/2 teaspoon garam masala
     (more to taste)
1 small chile, minced
     (optional)

Grate cucumber on the large holes of a grater. Sprinkle with a generous amount of salt, toss and let sit in a colander in the sink for 15 minutes. Rinse briefly and squeeze dry in a kitchen towel. Transfer to a bowl. Beat the yogurt with a fork or a whisk and add the cayenne and garam masala. Toss with the cucumbers. Add the cilantro and chile and toss again. Taste and adjust salt. Chill until ready to serve. Serve with any kind of curried stew, with meat and rice, or just plain!

Recipe from The New York Times

Greens with Miso and Tahini Dressing

This is a super simple, versatile, comfort -food recipe that we hope will make easy use of the ample supply of early greens. The dressing can be made in advance and stored in the refrigerator for at least a week. The greens and sauce, on top of any cooked grain (rice, barley, farro, etc) or noodles, make a complete meal.

Dressing

3 parts miso (sweet white or sweet tasting brown is my preferred, but for a fuller taste, try any of the other varieties)

3 parts tahini

2 parts warm water

1 part olive or sesame oil (optional)

Optional additional flavorings (hot pepper flakes or cayenne powder, garlic, ginger, etc)

Recipe

Steam or saute kale, bok choy, swiss chard, komatsuna or other farm greens. Blend dressing ingredients and season to your liking (or add more or less miso to your taste). Serve over grain or noodles.  Roasted sesame or sunflower seeds or chopped radishes add flavor and appeal on top! 

Green Gratin

Dressing
2 1/2 cups leftover/pre-cooked brown rice
1 cup chopped spinach
4 ounces firm organic tofu, crumbled
10 olives (optional)
1/2 medium red onion, diced
1/3 cup pine nuts or almonds, toasted
2 tablespoons olive oil
1/2 cup shredded Manchego cheese (or Parm, or Gruyere)
3 large eggs
1/2 teaspoon fine grain sea salt

Preheat oven to 400F. Rack in the top third. In a large bowl combine the rice, spinach, and tofu. Now, reserving a bit of each for garnish, stir in the olives, and red onion, pine nuts and olive oil. Now stir in 1/4 cup of the cheese. In a small bowl whisk together the eggs, and salt. Fold the eggs into the rice mixture, pour into an oiled 10 inch baking dish, and sprinkle with remaining cheese. Bake for 30 minutes or until the casserole is set, and the top toasty and golden. Garnish with onion, olives.

Recipe from 101 Cookbooks

Creamy Beet Hummus

2 small beets - topped trimmed off
2 cups cooked chickpeas
1/4 cup salt
2 tsp tahini
1 1/2 tbsp lemon juice
1 tsp apple cider vinegar
2 tbsp water
2 tbsp fresh rosemary

Preheat oven to 375F. Wrap beets in foil and cook for 30-40 min, or until they can be easily pierced with a knife. Run beets under cold water for a few moments, and when you're sure they are cool, slip the skins off with your fingers. Quarter beets and set aside.

Place beets and chickpeas in a food processor and pulse to combine. Add the salt, tahini, lemon, and vinegar. Turn the processor on and drizzle in (as the motor is running) 2 tablespoons of water. Process the mixture for a full minute or two stopping to scrape down the bowl now and then.

When the hummus is totally creamy, pulse in the rosemary and Serve!

Makes 4 servings

Soy-Glazed Sweet Potatoes

3 large sweet potatoes
1 Tbsp toasted sesame oil
2 Tbsp brown sugar
2 Tbsp mirin or sweet sherry
1 Tbsp minced garlic
3 Tbsp soy sauce / tamari
1/4 cup water
(1 Tbsp sesame seeds, toasted)

   Heat the oven to 400. Cut scrubbed s.p.s lengthwise into quarters. Put them in a baking dish roomy enough to hold them in a single layer.
   Combine the rest of the ingredients except the seeds. Brush (or pour) over the s.p.s, cover tightly with foil, & bake until nearly tender, 50-60 minutes. Remove the foil. Baste with the juices, & return to the oven till the liquid is reduced to a glaze & the potatoes are fully tender, 15-20 minutes more. Sprinkle with the sesame seeds. Yum. (good leftover too)

from our shareholder Michele Emanatian - Thanks!!

Soup-ed Up Sweet Potato Soup

For soup:

   1 med onion (diced)
   2 med carrots (diced)
   2 med sweet potatoes (or equivalent,             chopped into 1/2 in chunks)
    1 tsp ground cumin
    1 tsp ground coriander
    1/2 tsp turmeric
    pinch chili flakes
    2.5 c vegetable stock
    2 Tbsp tahini
    1 Tbsp lime juice (more to taste)

For sesame brittle:

    1/2 c sesame seeds
    1 Tbsp maple syrup
    1 tsp soy sauce
    1/2 tsp olive oil

For tahini drizzle:

    2 Tbsp tahini
    1 Tbsp lime juice
    1 Tbsp water
    1 tsp maple syrup
    pinch of salt

Instructions

    Heat 1 tablespoon oil in a large pan. Add the onion, carrots and a pinch of salt and cook for 5 minutes until soft.

    Add the spices and cook for another 2-3 minutes. Add the sweet potato and stir to coat in the spices.

    Add the vegetable stock and bring to the boil. Reduce the heat, place the lid on the pan and simmer for 15-20 minutes or until the sweet potato is tender.

    Add the tahini and lime juice and blend until smooth, adding up to another 1/2 cup of water or stock if needed to achieve the consistency you like. Season to taste.

    Serve topped with sesame brittle and tahini drizzle. Sprinkle with a pinch of chilli flakes and some finely chopped parsley, if liked.

For the sesame brittle

    Preheat oven to 150°C/300°F.
    Mix together all ingredients in a small bowl. Spread out on a baking sheet lined with a non-stick baking sheet or parchment paper and bake for 20 minutes until lightly golden. Leave to cool and then break into shards to serve.

For the tahini drizzle

    Put all ingredients into a small bowl and whisk to combine.

Recipe Notes

This recipe makes enough for 2 large or 3 smaller bowls of soup. Easily doubled 

This recipe is from Eat Love Eat, via Karen's kitchen!
 

Miso-Braised Cabbage

1 cabbage, trimmed and cut into 5-cm wide wedges (I used around 2 lbs)
2 carrots, peeled and coarsely chopped
1 cup unsalted vegetable, chicken or pork broth
2 Tbsp white miso paste
2 Tbsp lemon juice (half a lemon)

1. Preheat oven to 400F.

2. Place cabbage wedges in a high-sides roasting tray or glass baking dish (mine was 9x 13″). Sprinkle with carrots.

3. Meanwhile, in a small saucepot, heat broth and miso over high heat. Heat until the miso dissolves then pour over cabbage. Cover tightly with aluminum foil and roast for 20 minutes.

4. Turn heat down to 300F and cook for 1.5 hours more, turning the cabbage over half-way through. Remove the foil, baste the cabbage and cook for 1.5 hours more, under all the liquid has been absorbed and the cabbage is crisp and a deep golden-brown. 

5. Sprinkle with lemon juice and serve.

Serves 4-6 as a side.

This recipe is from Yotam Ottolenghi, as published in The Guardian. 

Sweet Potatoes Anna

Sweet Potatoes Anna

3 lbs Sweet Potatoes

3/4 lb butter
6 cardamom pods
2 cinnamon sticks
1 tsp whole coriander seeds
½ tsp powdered turmeric
½ tsp fenugreek seeds
½ tsp cumin seeds

1. Heat oven to 400 F.
2. Peel sweet potatoes and slice 1/8-inch thick using a mandolin/sharp knife. Measure (and melt, if needed) 3/4 cup spiced ghee (see recipe below). Brush 10-inch cast iron skillet with ghee. Arrange slices of sweet potato in circles in single layer on bottom of skillet. Brush with melted ghee, continue layering sweet potatoes in circles, with ghee. Drizzle the remaining ghee over the sweet potatoes.
3. Cover sweet potatoes with parchment paper just large enough to overlap the edges of the skillet by about 1 inch. Place another cast iron skillet or heavy, oven-proof dish on the parchment paper to press down sweet potatoes and promote even cooking. Bake for 40 minutes, then remove weight and parchment paper, and bake 5 minutes or til sweet potatoes become tender and yield completely when pierced by a fork. Cut into wedges and serve warm.

Preparing the Spiced Ghee

1. Begin by placing butter in a wide stainless steel skillet over low heat. Toss in the spices. As the butter melts, it will release a fine foam. Skim off the foam and discard it. Continue melting the butter until it releases all its foam, about 30 minutes, and the remaining milk solids settle to the bottom of the pan.
2. Place a fine mesh strainer over a bowl, and line the strainer with butter muslin or a fine sieve pour melted butter through. Transfer spiced ghee to jars and store at room temperature in a dark cupboard for up to 1 year.

Recipe is from Nourished Kitchen, and a favorite of our friends at Stone Soup Farm. 

The BEST Roast Sweet Potatoes

3 pounds sweet potatoes, peeled, quartered, and cut into 1/2-inch slices
6 Tbsp extra virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 Tbsp chopped fresh parsley leaves
1 Tbsp honey, maple syrup, or agave nectar
   

Par-cooking in water between 135 and 170°F activates an enzyme that converts their starch into maltose, making them extra flavorful + sweet. Place sweet potatoes in large saucepan. Cover w/ water. Heat to 160°F as registered on instant read thermometer. Remove from heat, cover, set aside 1 hr. Preheat oven to 400°F. Drain sweet potatoes + transfer to large bowl. Toss w/ 3 Tbsp olive oil + season w/ salt + pepper. Spread sweet potatoes baking sheets + roast til bottom side is browned, 30 minutes. Carefully flip potatoes w/ spatula + roast until second side is browned + potatoes tender, about 20 minutes.Transfer to a large bowl. Toss with remaining 3 Tbsp olive oil, parsley, and honey (or substitute). Enjoy immediately!

Root Vegetable Gratin

4 Tbsp unsalted butter
1½ cups coarse breadcrumbs
1½ cups grated Parmesan
6 sprigs thyme + 1 Tbsp leaves
Kosher salt + black pepper
3 cups heavy cream
1 cup chicken or veg broth
1½ lb celeriac    
3 lb total - mix of: rutabaga, turnips, sweet potato (all sliced 1/16" thick).   
2 garlic cloves, thinly sliced

Preheat oven to 400°. Butter shallow 2-qt. baking dish. Melt 2 Tbsp. butter in skillet. Add breadcrumbs; cook until golden, 5–7 min. Transfer to bowl + toss w/ ½ C Parmesan and 1 Tbsp. thyme leaves; season w/ salt + pepper. Bring cream, broth, thyme sprigs, remaining 2 Tbsp. butter to simmer in saucepan, season w/ salt + pepper. Cover, and let sit 10 minutes; discard thyme. Arrange ⅓ of vegetables in dish and top with ½ cup Parmesan. Repeat layers; top with remaining vegetables. Pour cream mixture over; place piece of parchment paper on top. Bake til vegetables are crisp-tender + cream thickened, 50–60 min. Uncover, top w/ breadcrumb mixture, bake til gratin is bubbling and breadcrumbs brown, 15–20 min. Let sit 10 min before serving.

This recipe is from Bon Appetit magazine.

check out our entire recipe collection for more great ideas......

Pumpkin Pie

Pumpkin Pie

Basic Pie Dough (9-inch shell)
1/4 cup brown sugar
2 cups pumpkin (or sweet potato) puree
1/2 teaspoon salt
3 eggs
1 1/2 teaspoon cinnamon
1 1/2 cups evaporated milk or heavy cream
1 teaspoon powdered ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

Preheat the oven to 450 F.  In a large bowl, beat together the pumpkin 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 will come out almost clean. The center of the pie should not be completely firm.

This is straight from Karen's Kitchen, where, if you're lucky enough to be there at the right time, you are rewarded with this gem!

Ecarole and Beans

1 head escarole    
1 bulb garlic, minced    
1 onion, diced    
1/4 c olive oil    
3 c navy beans, cooked

Saute onions and garlic in oil. When well cooked, add escarole and cover until all leaves are very wilted. Add beans and stir. Serve with rice or pasta.

- We put this in every year - we can't help it we like it so much....This meal is delicious, nutritious, and comes straight from the Italian kitchen of my mother-in-law, Bernice Romanowski (daughter of Anna Valenza Tramutola). Really, this is very Italian and very good - one of our absolute favorites of the year......

Stuffed Whole Delicata Squash

4 delicata squash
    Olive oil
    4 Tbsp butter
    2onions, diced
    1 lb kale or collards
    6 oz whole-grain bread, cut into 3/4-inch cubes (about 3 cups)
    ½ c blue cheese
    ½ c dried cranberries
    ½ c pecans, chopped
    2 Tbsp maple syrup
    2 Tbsp chopped parsley, for garnish


Cut 1 inch off top + bottom of each squash. Scrape out seeds. Sprinkle inside w/ salt + pepper, stand upright on oiled baking sheet. Heat oven to 425. Sautee onions in 2 Tbsp butter, til soft. Add chopped kale to pan and cook, tossing, til kale begins to wilt. Place bread cubes on a sheet pan and toast in the oven until they begin to crisp on the outside, 7 to 9 min. Add bread cubes to vegetables, then add blue cheese + cranberries.  Toast pecans over med heat til fragrant, add syrup and cook 1 min, then scrape into mixture. Add salt + pepper. Lower oven to 400. Divide stuffing between squash. Top each squash with 1/2 Tbsp butter. Roast squash til easily pierced with fork, approx 45 min. If squash is browning too quickly, lay aluminum foil over top to prevent burning. Sprinkle parsley over the squash. Serve!

This is recipe is from the New York Times. I usually roast delicata cut in half lengthwise ("boats") so this was a fun change-up.

check out our entire recipe collection for more great ideas......

Miso Stewed Acorn Squash with Sweet Red Peppers

1 acorn squash, seeded and cut into 1/2-inch thick wedges
2 leeks, sliced.
2 tablespoon extra-virgin olive oil
2 tablespoons miso paste
2 cups chicken/veg stock
2 sweet peppers, seeded and sliced

Heat large saucepan over medium-high heat. Add oil, soften leeks slowly. Remove leeks from pan. Add oil, then layer in acorn squash slices and sear each side for about 30 seconds, or until lightly browned. Add miso and stock, gently stir to incorporate the miso paste. Add leeks back to pan. Bring up to gentle boil, and then reduce heat to simmer. Simmer for 10 minutes, stir in sweet peppers, then continue simmering for and additional 10 minutes or until tender. Salt to taste.

This recipe is from foodandwine.com, and incorporates our abundant summer red pepper crop with the fall acorn squash - a true equinox recipe. Also - miso and winter squash is always a recipe for success!

Brown Butter, Sage and Walnut Spaghetti Squash

1 spaghetti squash
5 Tbsp unsalted butter
15 sage leaves, divided
Kosher salt and black pepper, to taste
½ cup walnuts, chopped
1 tablespoon grated Parmesan cheese
Half a lemon

Preheat oven to 400º. Cut squash in half lengthwise, scoop out and discard seeds. Transfer squash to baking sheet, cut-sides up. Place 1 Tbsp butter and 2 sage leaves in each half, season with salt and pepper. Bake til flesh is tender, 45 min to 1 hr. Using a fork, scoop out meat of the squash from the skins into bowl. Reserve skins for plating. In a large pan, melt 3 Tbsp butter. Add walnuts and cook til toasted - 2 min. Add remaining sage leaves and toast until they become fragrant but not burnt, 1 min. Mix in the roast squash and cook until fully warmed through, 2 to 3 minutes. Season with salt and pepper, and transfer to reserved squash skins. Garnish with Parmesan. Squeeze lemon on top + serve.

This recipe is from tastingtable.com

Red Pepper, Leek and Potato Soup

2 red peppers
2 tbsp butter
2 tbsp olive oil
3 cups leeks (washed thoroughly and diced
8 cups potatoes (peeled and chopped)
6 cups chicken broth
1 sprig thyme
1 cup heavy cream
Salt and pepper
Chives

Roast red pepper under the broiler until the skin is blackened. Place in a bowl and cover tightly with plastic wrap. Wait ten minutes then peel off the skin. Remove seeds, ribs and stems. Chop up.

Melt butter and olive oil in a big pot over medium heat. Add red peppers and leeks and sauté for 5-10 minutes, until leeks are softened.

Add potatoes, broth and thyme. Cover and simmer for 30 minutes. Remove from heat and allow to cool for 10 minutes. Puree with a handheld blender and strain thru a medium sieve. Puree solids in a blender or food processor. Keep collecting the liquids and blending the solids. Transfer the solids from the blender into a clean pot and do this until all the solids have been blended. Add as much of the liquids as necessary to get to the desired soup thickness. Place over medium-low heat.

Heat heavy cream in the microwave for 1 minute on half power. Add warm cream to the soup and stir until no white streaks remain. Season with salt and pepper, sprinkle a bowl full of soup with chives.

Recipe from from the book "Vegetables" by the Culinary Institute of America.