Print Swiss Chard with Garlic and Lemon Yield: 4 servings Ingredients 2 tablespoons olive oil 2-4 garlic cloves, thinly sliced 1/2 teaspoon crushed red pepper flakes 1 large bunch Swiss chard, ribs and stems removed and reserved for use in another recipe, leaves torn into […]
Print Quinoa with Swiss Chard, Garlic & Tomatoes Yield: 4 servings Ingredients 1 cup quinoa 2 tablespoons extra virgin olive oil 1 cup stems, finely chopped (about 4-6 stalks) 1 shallot, minced (or small onion) 2 medium tomatoes, diced 3 cloves garlic, minced 2 cups […]
- 1 butternut squash, 2 ½ - 3 pounds
- 3 quarts vegetable or chicken broth
- 1 small onion, cut into large chunks
- Salt and Pepper, to taste
- 1 large shallot, chopped
- 6 cloves garlic, crushed with a knife
- 1 medium bunch kale, stalks removed and leaves torn into large, bite-sized pieces
- 3 tablespoons chopped fresh parsley
- 6-7 leaves fresh sage
- Sprig thyme
- ½ teaspoon turmeric
- ½ teaspoon smoked paprika
- ¼ teaspoon cardamom
- Optional: sour cream
- Preheat oven to 350 F
- Peel squash and cut into quarters, lengthwise; remove seeds, and cut into chunks about ¾” – 1” thick. Place on cookie sheet in a single layer.
- Cut a medium onion into large chunks and scatter among the squash chunks.
- Drizzle with olive oil, stirring to coat everything. Season generously with salt and pepper. Place on middle rack of the oven. Stir every 10 minutes to avoid burning. *** After 20 minutes, increase temperature to 425F.
- In a large dutch oven or saucepan, bring the broth to a simmer.
- While the broth is coming to a simmer and the squash is roasting, prepare the shallot and garlic. When the squash is beginning to soften but not completely cooked through (after about 30 minutes), add the shallot and garlic to the pan and continue roasting for an additional 15 minutes.
- Remove the stock from the heat and add the squash, onions, and garlic. Blend with an immersion blender. Return to a simmer and add the kale, chopped parsley, sage, and sprig of thyme. Add the turmeric, smoked paprika, and cardamom. Simmer, uncovered, for 20 minutes until kale is fully cooked.
- Add salt, if necessary and serve immediately, with a dollop of sour cream, if desired.
Print Portuguese Kale and Potato Soup with Chorizo Ingredients 4 slices bacon (optional) 4 cloves garlic, sliced 1 large or 2 small red onions, cut into chunks 1 pound potatoes, cut into ¼” slices 1 medium bunch kale, removed from ribs and cut into large […]
Print Cider Braised Kale with Cranberries and Walnuts Ingredients large bunch kale 3 Tbl extra virgin olive oil 2 cups sliced shallot or other, mild onion 1 tsp kosher salt 1 Tbl apple cider vinegar 3 Tbl apple cider or water 2 tsp brown sugar […]
Spinach Quiche--so easy and SO delicious!!
- 1 ready-made pie crust (I use Pillsbury)
- 3 tablespoons butter
- 1 small onion, chopped
- 1 5 oz bag of spinach, washed, stems removed, and chopped
- 1 garlic clove (pressed, using garlic press)
- 6 eggs
- 1 cup milk
- 2 cups shredded colby-monterey jack cheese (Divided)
- salt & pepper
- Pre-heat oven to 375 degrees.
- Press pie crust into 9" pie pan.
- Pre-bake pie crust for about 10 minutes. Set aside.
- Sautee onion, & garlic in butter until onion is soft - add spinach, salt & pepper to taste - set aside.
- In medium mixing bowl - whisk together the eggs & milk.
- Spread 1 1/2 cup shredded cheese in bottom of pie crust.
- Spread spinach mixture over cheese in pie crust.
- Pour egg/milk custard over spinach mixture & cheese.
- Sprinkle remaining 1/2 cup of cheese over top.
- Bake at 375 degrees for 35 minutes. If crust starts to get too brown - cover edges with tin-foil.
- Slice & serve.
This recipe says "8 servings", I find that depends on what else you're serving with it and how hungry people are!
*originally posted on Genius Kitchen by veggiemom
Print Sauteed Mustard Greens with Garlic and Lemon Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Category: Side dish Cuisine: Southern US Yield: 4-6 servings Ingredients 2 tablespoons olive oil 4 garlic cloves, thinly sliced 1 big bunch of mustard greens, […]
If you’re really not sure if you’d like being a member of a CSA, this little booklet should help. It provides an in-depth look into some of the pros (and cons) of being a CSA member. Simply click HERE, complete the quick request form, and we’ll send you a PDF you can download.
We really hope you’ll decide to become a member of our CSA but it not, come on by the farm, say “hi” and get some really tasty, farm fresh veggies.
See you at the farm!
Print Black Garlic – Mushroom Dip Yield: 4-6 servings Ingredients 1 large or 2 small onions, thinly sliced 2 Tablespoons butter 12½ ounces (355g) mushrooms (like button and cremini), roughly chopped 1 head black garlic, peeled and cloves roughly chopped 1 teaspoon marsala or sweet […]