Beets Broccoli Kohlrabi Leeks Lettuce Parsley Potatoes, Kennebec Tat Soi Sweet pepper Rutabaga Thanks so much to everyone that made it out to the farm last Saturday for our fall festival! We had a great turnout, incredible weather, and (unlike last year) no snow. It was great to see so many members and guests and … Continue reading Week 16, 2010
Cat Head Biscuits
Stories and Recipes from a Zen KitchenFrom The Zen Monastery Cookbook Yes, I realize that we don't grow any of these ingredients. But these are a perfect match for the potato-leek soup. 1 ½ c. unbleached white flour ½ c. whole wheat pastry flour 2 tsp. baking powder 1 tsp.salt 1 1/3 TB canola oil … Continue reading Cat Head Biscuits
Roasted Winter Vegetables
A World Community CookbookFrom Simply in Season 6-8 c. winter vegetables, peeled and cut in 1” pieces or slices (potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash) 2 TB oil 1 TB dried or 3 TB fresh herbs such as rosemary, thyme, parsley, oregano Directions 1. Preheat oven to 425. 2. Toss ingredients … Continue reading Roasted Winter Vegetables
Potato Leek Soup
Stories and Recipes from a Zen KitchenFrom The Zen Monastery Cookbook 4 lb. potatoes, chopped 3 leeks, whites and greens, chopped 3 TB parsley, chopped 6 garlic cloves 3 TB dill, chopped (or 1 TB dried) 3 TB basil, chopped (or 1 TB dried) 2 cubes vegetable bouillon salt and pepper to taste pinch sugar … Continue reading Potato Leek Soup
Week 15, 2010
Arugula Basil Bok Choy Carrots Eggplant or cucumbers or summer squash Endive Kale, Red Russian Onion Potatoes Sweet pepper Winter squash (Acorn or Delicata) What has already been an excessively wet summer met its fitting conclusion this week, with about 3 inches of rain during this massive storm. This is so much better than … Continue reading Week 15, 2010
Savory Kale
A World Community CookbookFrom Simply in Season 1 onion, thinly sliced 1 large bunch kale, collards, or chard ¼ tsp salt 1 TB tomato paste Directions 1. In a large frying pan or wok, saute the onion in olive oil over medium heat until brown and crisp, not just soft. Remove to a serving dish. … Continue reading Savory Kale
Red Lentil and Squash Soup
From The Zen Monastery Cookbook 4 c. cooked and pureed winter squash 1 c. red lentils 6 c. water Fresh ginger, as desired, chopped fine (or 2 tsp dried ginger) 1 tsp. turmeric 1 tsp. cumin 1 tsp. salt Directions 1. Bake the squash, scoop the good stuff out of the shell, and puree (a … Continue reading Red Lentil and Squash Soup
Cranberry Acorn Squash
From Asparagus to Zucchini, 3rd ed. ½ c. raw fresh cranberries 1 small apple, cored, chopped into small pieces ¼ c. currants ½ c. orange juice or apple cider 1 ½ TB honey or maple syrup 1 TB melted butter 2 acorn squash, cut in half, seeds removed 1. Preheat oven to 350. Combine cranberries, … Continue reading Cranberry Acorn Squash
Week 14, 2010
Beets Collards Cucumbers or summer squash or melon or eggplant Fennel Hot pepper Lettuce or Broccoli Red onion Sweet onion Sweet pepper Tomatoes or tomatillos Winter squash (Spaghetti or Butternut) Fall Festival is coming soon! Saturday, September 25 We would love to have everyone out to the farm next Saturday for a celebration of the … Continue reading Week 14, 2010
Spaghetti Squash Italiano
Vegetarian Recipes (Cooking for Today)From Vegetarian Recipes, Better Homes and Gardens 2 small spaghetti squash 4 ox mozzarella cheese, cut into small cubes 3 medium tomatoes, seeded and chopped (1 ½ c.) 4 green onions, sliced (or 1 sweet onion, chopped) ½ c. pine nuts or coarsely chopped walnuts, toasted ¼ c. snipped fresh basil … Continue reading Spaghetti Squash Italiano
Fox & Fawn Farm 