Recipes

A selection of recipes we love for many of the vegetables we grow.

Arugula

  • from A Complete Menu Cookbook for All Occasions by Brother Victor-Antoine d’Avila-Latourrette 4 servings

    • a bunch of fresh arugula

    • 4 springs fresh parsley

    • 1 8 ounce container low-fat yogurt or sour cream

    • 1/3 cup goat cheese, crumbled

    • S and P to taste

    • 1 pound fusilli noodles

    • Grated parmesan cheese, as garnish

    1. Before preparing sauce, fill a large casserole with water, and bring the water to a boil.

    2 Wash and clean well the arugula and parsley. Dry thoroughly. Trim and chop both the arugula and the parsley.

    3. Place the arugula and the parsley in a food processor. Add the yogurt or sour cream, goat cheese, salt, and pepper. Blend the ingredients thoroughly. Keep the sauce at room temperature until ready to use.

    4. Add a pinch of salt to the boiling water, and cook the fusilli noodles following the instructions on the package. When the noodles are cooked, drain them, and place them in four serving dishes. Pour the sauce evenly over the top of each serving and add some cheese to each dish. Serve immediately.

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Basil

    • Basil leaves (removed from tough stems, washed and dried gently)

    • Gallic cloves minced

    • Pine nuts

    • Olive oil

    • Parmesan cheese

    This recipe doesn’t have exact measures but I usually start with the cheese in the food processor and grind it fine. Then I remove it and all basil leaves and garlic to the bowl. Grind fine then add 1-4 tablespoons of pine nuts and then while motor is running add a stream of olive oil and the parmesan. I like the consistency to be pasty not too dry. I then add this to 1 pound of cooked pasta al dente. Mix well and serve with additional cheese on top.

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Beets

    • 2 garlic cloves

    • 1 shallot

    • 1/3 cup fresh lemon juice

    • ¾ teaspoon cumin seed, toasted and ground

    • ¼ teaspoon coriander, toasted and ground

    • ½ teaspoon turmeric

    • ½ teaspoon salt

    • ¼ cup chopped fresh tarragon

    • ½ teaspoon ground pepper

    • 2 tablespoons honey

    • 1 cup extra virgin live oil

    • 6 red beets, about 8 ounces each

     Finely chop the garlic and shallot in a blender.  Add the lemon juice, cumin, coriander, turmeric, tarragon, salt, pepper and honey.  Process until well blended.  With the motor running, start adding the olive oil very slowly.  To keep the mixture from breaking add the oil slowly at first and wait until it is fully incorporated before adding more.  This process is similar to making mayonnaise.)  Once all the oil is incorporated, set the dressing side.

                Bring a pot of salted water to a boil over high heat.  Peel the beets and cut into ¼ to ½ inch slices, then into cubes.  Add to the boiling water and cook for 10 minutes, or until beets are just tender.  Drain and plunge into ice water to stop the cooking.  Drain well.

                Transfer the beets to a bowl add the dressing and toss gently.

                The beets may be served immediately, but the best flavor is obtained by letting them marinate covered for up to 24 hours.  Refrigerate the beets if you plan to marinate them longer than 1 hour.

    Serves 6

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Brussel Sprouts

  • Cut the stems and separate the sprouts into leaves.  Thinly slice the tightly compact centers.  Saute some diced onion and pancetta or bacon in olive oil unitil softened.  Add the sprout leaves, season with salt and moisten with a little white wine and chicken stock.  Cover and simmer for 10 to 15 minutes, until tender.  Taste for seasoning, grind in black pepper and serve.

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Cabbage

    • 1 head cabbage

    • Extra virgin olive oil

    • Salt

    • Pepper

    • Parmesan cheese

    Heat the oven to 350 degrees. Cut the cabbage in half and now cut into wedges 3- 4 per half leaving a bit of the core on each wedge. Arrange the wedges on a cookie sheet, sprinkle with olive oil, salt and pepper and now turn over and do the same. On the second side sprinkle with Parmesan cheese. Put the cabbage in the oven for 20 – 30 minutes, it should be golden brown and crispy on the outer leaves. Remove from the oven and enjoy! We will never let another cabbage head go to waste.

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Carrots

  • Topping:

    • 1/2 cup chopped fresh parsley

    • 1 tablespoon grated lemon peel

    • 1 tablespoon grated orange peel

    • 1 tablespoon minced garlic

    • 1 teaspoon drained green peppercorns in brine, coarsely chopped

    Lamb:

    • 1 14 1/2-ounce can low-salt chicken broth

    • 1 14 1/2-ounce can beef broth

    • 1/2 cup plus 1/3 cup dry red wine

    • 2/3 cup red currant jelly

    • 2 teaspoons herbes de Provence

    • 2 teaspoons red wine vinegar

    • 3 garlic cloves, minced

    • 6 lamb shanks (each about 1 pound)

    • 3 tablespoons olive oil

    • 1 pound plum tomatoes, each cut into 4 wedges, seeded

    • 2 large turnips, peeled, cut into 3/4-inch-thick wedges

    • 2 large fennel bulbs, each cut into 4 wedges

    • 3 large carrots, peeled, cut diagonally into 3/4-inch-thick slices
      1 cup chopped leek (white and pale green parts only)

    • 1/4 cup (1/2 stick) butter

    • 1/3 cup all purpose flour

    • 1 tablespoon tomato paste

    For topping: Mix all ingredients in medium bowl to blend. (Can be prepared 8 hours ahead. Cover and refrigerate.)
    For lamb: Whisk chicken broth, beef broth, 1/2 cup wine, 1/3 cup currant jelly, herbes de Provence, vinegar and garlic in large glass baking dish to blend. Add lamb shanks; turn to coat. Cover and chill overnight, turning occasionally.
    Preheat oven to 325°F. Remove lamb from marinade; reserve marinade. Pat lamb dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat. Working in batches, add lamb; cook until brown on all sides, about 8 minutes. Transfer to large roasting pan. Add all vegetables to roasting pan.
    Pour reserved marinade into same skillet. Bring to boil, scraping up any browned bits. Pour over lamb. Cover; bake until lamb and vegetables are very tender, turning occasionally, about 2 hours. Using slotted spoon, transfer lamb and vegetables to large serving bowl. Tent with foil.
    Spoon fat off top of cooking liquid. Melt butter in heavy large saucepan over medium-high heat. Add flour. Stir until golden, about 5 minutes. Whisk in cooking liquid. Add 1/3 cup wine, 1/3 cup jelly and tomato paste. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 10 minutes. Season with salt and pepper. Spoon sauce, then topping, over lamb and vegetables.

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Cauliflower

    • 1 large head cauliflower (3 to 3 1/2 punds), cut into 1-inch-wide florets (9 cups)

    • 1/2 cup plus 1 tablespoon extra-virgin olive oil

    • 3/4 teaspoon salt

    • 1/4 teaspoon black pepper

    • 1/4 cup white-wine vinegar

    • 1 1/2 tablespoons finely chopped shallot

    • 2 heads romaine (2 pounds total), cut crosswise into 1/4-inch-wide strips

    • 1 large head radicchio (3/4 pound), cut crosswise into 1/4-inch-wide strips

    • 1 cup loosely packed fresh flat-leaf parsley leaves (from 1 bunch)

    • 1/2 cup hazelnuts (2 1/4 ounces), toasted , any loose skins rubbed off in a kitchen towel, and nuts coarsely chopped

     

    Put oven rack in middle position and preheat oven to 450°F.

     

    Toss cauliflower with 1/4 cup oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Spread in 1 layer in a shallow baking pan (1 inch deep) and roast, turning over with tongs halfway through roasting, until tender and golden brown, 25 to 30 minutes total. Cool in pan on a rack, then transfer to large bowl.

     

    Whisk together vinegar, shallot, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Add half of dressing to cauliflower and toss to coat. Add romaine, radicchio, parsley, half of nuts, and remaining dressing to cauliflower and toss to coat. Season with salt and pepper and sprinkle with remaining nuts.

Celeriac

  • Preheat oven to 375

    Place the whole scrubbed but not peeled celeriac on a small parchment-lined baking sheet.  Rub it all over with ! Tbs olive oil and 2 tsp kosher salt.  Roast it for 2-3 hours until a knife inserted into it goes in easily.  Slice into wedges and serve with a drizzle of olive oil and

    Squeeze of lemon.


  • Peel celeriac and cut into approx. 1” chunks.  Toss with olive oil and salt and pepper and place on a baking sheet.  Roast at 400-450 degrees until tender and starting to brown.   You could stop here and munch on the celeriac or toss into a salad.  However,  if you want soup,  saute a tsp or so of minced garlic in olive oil until fragrant—if you happen to have leeks they are good in here too—then toss in roasted celeriac and saute for a few minutes well.  Add a few cups of water or stock and a sprig or two of thyme and bring to a boil,  then let it simmer for 15-20 minutes.  Puree in a blender,  food processor or use an immersion blender.  At this point you can add some white wine or lemon juice to brighten the flavors a big.  It's pretty creamy,  but you could always add cream if that’s your thing.


Chard

  • Spinach & Cilantro Soup With Tahini & Lemon (here we substitute chard for spinach) From Samin Nosrat

    • ¼ c. well stirred tahini

    • 1/4 cup freshly squeezed lemon juice

    • 1 large garlic clove, finely grated or pounded to a smooth paste

    • 3/4 teaspoon fine sea salt

    • 1/2 teaspoon ground cumin

    • 1/2 teaspoon red pepper flakes

    • For the soup:

    • 7 cups chicken stock, preferably homemade

    • 12 ounces baby spinach (about 12 packed cups)

    • 4 cups roughly chopped cilantro (from 2 large bunches)

    • 1/4 cup well-stirred tahini

    • 2 teaspoons fine sea salt

    • 2 tablespoons freshly squeezed lemon juice, plus more as needed

    1.     First, make the sauce: With a whisk, combine the tahini, lemon juice, garlic, salt, cumin, and red-pepper flakes with 2 tablespoons of water in a medium bowl. Whisk until smooth, adding more water as needed to achieve a drizzle-able consistency.

    2.     Next, make the soup: Add the stock to a Dutch oven or heavy pot, and bring to a boil over high heat. Stir in the spinach, cilantro, tahini, and salt, and return to a boil. Turn off the heat and stir in the lemon juice.

    3.     Use an immersion blender to purée the soup (or transfer to a standard blender and purée, taking care to leave the center of the lid open and covered with a towel as you blend). Taste and adjust seasoning with more salt and lemon, if desired.

    4.     Serve the soup immediately and drizzle with the tahini sauce. Cover and refrigerate the remaining soup and sauce for up to 1 week, or freeze the soup for up to 1 month.


Chinese Broccoli

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Cilantro

  • Schug (pronounced skoog, sometimes spelled Skug, Zhug, Zhoug) is a Middle Eastern (often used in Yemeni/Israeli cooking) blend of herbs, chilies, and toasted spices: there’s cumin and coriander as well as hot chilies. Because the chilies are seeded, the sauce is not impossibly spicy—it’s, in fact, bright with lemon, and it has a bit of texture thanks to the mass of chilies, garlic, and herbs. Once you make schug once, you will want to put it on everything.

    ·        1 teaspoon coriander seeds

    ·        1 teaspoon cumin seeds

    ·        1/2 cup (or less! see notes above) seeded and roughly chopped fresh hot green chilies, such as serrano (2 to 4)

    ·        2 to 3 garlic cloves, smashed and peeled

    ·        2 cups lightly packed cilantro leaves and stems

    ·        2 cups lightly packed flat-leaf parsley leaves and stems (rough stems removed)

    ·        zest from one lemon

    ·        juice from one lemon, about 3 tablespoons

    ·        salt and freshly cracked black pepper

    ·        1/2 cup extra-virgin olive oil

    1.    

    2.   In a small skillet, toast the cumin and coriander seeds until they smell fragrant and have turned a shade darker in color. Transfer to a spice grinder or crush with a mortar and pestle.

    3.   Put the chilies and garlic in a food processor and pulse a few times until they are fairly fine. Add the cilantro, parsley, lemon zest, reserved toasted spiced, 1 tablespoon of lemon juice, 1/2 teaspoon kosher salt, and a few twists of black pepper. Pulse until all is finely chopped into a rough purée. With the motor running, drizzle in the olive oil. Stop the processor before the sauce is completely blended and smooth—you want some texture. Taste the sauce and adjust the seasoning with another 1/2 teaspoon salt (I always do), and pepper and lemon to taste.


  • Original recipe (1X) yields 16 servings

    • 1 cup tightly packed chopped parsley leaves

    • 1 cup tightly packed chopped cilantro leaves

    • ¼ cup red wine vinegar

    • ½ onion, coarsely chopped

    • 5 cloves garlic

    • 1 teaspoon coarse salt

    • 1 teaspoon dried oregano

    • 1 teaspoon hot pepper flakes

    • 1 teaspoon freshly ground black pepper

    • ½ cup extra-virgin olive oil

    Directions

    1.    Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.

    2.    Refrigerate until flavors have blended, about 2 hours.


Collards

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Cucumber

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Daikon

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Eggplant

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Fava Beans

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Fennel

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Frisee Endives

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Garlic Scapes

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Green Beans

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Kale

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Kohlrabi

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Leeks

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Lettuce

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Parsley

  • Original recipe (1X) yields 16 servings

    • 1 cup tightly packed chopped parsley leaves

    • 1 cup tightly packed chopped cilantro leaves

    • ¼ cup red wine vinegar

    • ½ onion, coarsely chopped

    • 5 cloves garlic

    • 1 teaspoon coarse salt

    • 1 teaspoon dried oregano

    • 1 teaspoon hot pepper flakes

    • 1 teaspoon freshly ground black pepper

    • ½ cup extra-virgin olive oil

    Directions

    1.    Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.

    2.    Refrigerate until flavors have blended, about 2 hours.


  • Schug (pronounced skoog, sometimes spelled Skug, Zhug, Zhoug) is a Middle Eastern (often used in Yemeni/Israeli cooking) blend of herbs, chilies, and toasted spices: there’s cumin and coriander as well as hot chilies. Because the chilies are seeded, the sauce is not impossibly spicy—it’s, in fact, bright with lemon, and it has a bit of texture thanks to the mass of chilies, garlic, and herbs. Once you make schug once, you will want to put it on everything.

    ·        1 teaspoon coriander seeds

    ·        1 teaspoon cumin seeds

    ·        1/2 cup (or less! see notes above) seeded and roughly chopped fresh hot green chilies, such as serrano (2 to 4)

    ·        2 to 3 garlic cloves, smashed and peeled

    ·        2 cups lightly packed cilantro leaves and stems

    ·        2 cups lightly packed flat-leaf parsley leaves and stems (rough stems removed)

    ·        zest from one lemon

    ·        juice from one lemon, about 3 tablespoons

    ·        salt and freshly cracked black pepper

    ·        1/2 cup extra-virgin olive oil

    1.    

    2.   In a small skillet, toast the cumin and coriander seeds until they smell fragrant and have turned a shade darker in color. Transfer to a spice grinder or crush with a mortar and pestle.

    3.   Put the chilies and garlic in a food processor and pulse a few times until they are fairly fine. Add the cilantro, parsley, lemon zest, reserved toasted spiced, 1 tablespoon of lemon juice, 1/2 teaspoon kosher salt, and a few twists of black pepper. Pulse until all is finely chopped into a rough purée. With the motor running, drizzle in the olive oil. Stop the processor before the sauce is completely blended and smooth—you want some texture. Taste the sauce and adjust the seasoning with another 1/2 teaspoon salt (I always do), and pepper and lemon to taste.


Peppers (Hot)

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Peppers (Sweet)

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Potatoes

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Raab

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Radicchio

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Radishes

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Shallots

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Spinach

    • ¼ c. well stirred tahini

    • 1/4 cup freshly squeezed lemon juice

    • 1 large garlic clove, finely grated or pounded to a smooth paste

    • 3/4 teaspoon fine sea salt

    • 1/2 teaspoon ground cumin

    • 1/2 teaspoon red pepper flakes

    • For the soup:

    • 7 cups chicken stock, preferably homemade

    • 12 ounces baby spinach (about 12 packed cups)

    • 4 cups roughly chopped cilantro (from 2 large bunches)

    • 1/4 cup well-stirred tahini

    • 2 teaspoons fine sea salt

    • 2 tablespoons freshly squeezed lemon juice, plus more as needed

    1.     First, make the sauce: With a whisk, combine the tahini, lemon juice, garlic, salt, cumin, and red-pepper flakes with 2 tablespoons of water in a medium bowl. Whisk until smooth, adding more water as needed to achieve a drizzle-able consistency.

    2.     Next, make the soup: Add the stock to a Dutch oven or heavy pot, and bring to a boil over high heat. Stir in the spinach, cilantro, tahini, and salt, and return to a boil. Turn off the heat and stir in the lemon juice.

    3.     Use an immersion blender to purée the soup (or transfer to a standard blender and purée, taking care to leave the center of the lid open and covered with a towel as you blend). Taste and adjust seasoning with more salt and lemon, if desired.

    4.     Serve the soup immediately and drizzle with the tahini sauce. Cover and refrigerate the remaining soup and sauce for up to 1 week, or freeze the soup for up to 1 month.


Spring Onions

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Squash (Summer)

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Squash (Winter)

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Sugar Snap Peas

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Sunchokes

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Tomatillos

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Tomatoes

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Turnips

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Watercress

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