Featured Recipes:
Some of our Favorite Recipes…
Additional General Suggestions
1 pound swiss chard, washed and patted dry
2 pounds (4 medium) baking potatoes
½ cup melted butter
3 eggs, slightly beaten
¼ cup milk
1-2 cloves garlic pressed or minced (or 1 ½ tsp garlic powder)
½ tsp vegetable seasoning
2 T (tablespoons) minced onion
½ cup parmesan cheese, divided
3 T sesame seeds
Heat oven to 375. Cut stems from chard and chop to ¼ inch pieces. Place in large bowl. Stack leaves and cut across into ½ inch strips. Add to bowl. Slice potatoes into 1/8 inch slices(6-7 cups). Set aside 1 ½ cups. Add rest of potatoes to bowl. Use about 3 T of the butter to grease a shallow 2 quart baking dish. Add remaining butter to bowl, stir and set aside. Combine eggs, milk, garlic, seasoning, onion and ¼ cup of the cheese. Stir into chard mixture. Pour into baking dish. Arrange reserved potatoes on top, sprinkle with remaining cheese and sesame seeds. Cover with foil, bake for about 1 hour or till potatoes are tender.
2 tablespoons oil
1 medium chopped onion
2 cloves garlic, minced
1 large green bell pepper, diced
1 cup chopped ripe tomato
7-8 cups diced zucchini
½ teaspoon each dried oregano, ground cumin and chili powder
1 ½ cups milk
½ cup grated jack cheese
2 T fresh cilantro or parsley
salt and pepper, to taste
Saute onion and garlic in oil till translucent. Add green pepper and continue to sauté till tender crisp. Add tomatoes and cook another 2 minutes. Place the diced zucchini into a soup pot with about 1 inch of water. Cover and steam till just tender. Set aside 1 ½ cup of cooked zucchini. Stir the skillet mixture into the soup pot. Process in batches in food processor till smoothly pureed. Return puree to pot, add the reserved zucchini dice, seasonings and milk. Heat on low, do not boil. Add the cheese and cilantro or parsley, season with salt and pepper. Simmer very low for 10-15 minutes. DO NOT BOIL
2 T olive oil
2 cloves garlic, minced
1 onion, chopped
2 carrots, sliced
1 potato, peeled, diced
6-8 cups chicken or vegetable broth
2 heads escarole, cut up
Saute garlic in olive oil. Add onion, carrot and potato. Saute a few minutes. Add escarole and broth. Cover, simmer 1 hour.
2 pounds fresh greens (chard, kale, spinach, or other dark green leafy vegetable)
[winter alternate: 2 (10 ounce) pkgs frozen spinach, defrosted]
1 T(tablespoon) olive oil
4 large shallots, minced
3 cloves garlic, minced
10 large eggs
One 15 ounce container ricotta cheese
½ cup parmesan cheese, grated or shredded
½ teaspoon salt
¼ teaspoon pepper
¼ cup fresh parsley
¼ cup minced fresh chives (optional)
Heat oven to 350. If using fresh greens steam for 3 to 5 minutes (until tender) then cool. Saute the shallots and garlic 3 minutes. Squeeze water out of the greens by handfuls. Chop the greens. In a large bowl beat the eggs, add all ingredients except the butter. In a 12 inch cast iron, enameled or ovenproof nonstick skillet melt the butter over low heat. Pour mixture into pan and bake for about 35 minutes or till firm. Cool 10 minutes. Hold cookie sheet over pan and invert. Reverse again onto a serving platter. Can be served as an appetizer or a main course.
Toss together:
2 cups fresh spinach leaves
½ small red onion
1 large or 2 small oranges, peeled & sectioned
2 T toasted pine nuts or toasted chopped walnuts
Dressing: Whisk together
2 T orange juice
2 T white wine vinegar, rice vinegar or white balsamic vinegar
3 T olive oil
2 T honey
1 T chopped fresh cilantro (optional)
2 tsp. mustard
salt & pepper to taste
Pour dressing over salad & serve.
Sautéed Peas & Cauliflower with Indian Spices
¼ tsp. red pepper flakes
1 tsp. mustard seeds
½ tsp. ground cumin
1-1/2 tsp. coriander seeds
2 Tbsp. vegetable oil
3 c. diced cauliflower florets
2 c. peas, or 4 c. peas in pods
1 small jalapeño, finely diced (seeds removed)
3 tsp. lemon juice
salt & pepper to taste
ample pot of cooked white or brown rice
Heat oil in large pan over medium-low heat. Add pepper, coriander, mustard & cumin & stir till seeds start popping. Add cauliflower, peas & chili. Sauté, stirring constantly, till just tender (6-8 minutes). Cauliflower should be a bit browned on the edges but somewhat crisp. Stir in cilantro. Remove from heat. Drizzle with lemon juice, sprinkle with salt and pepper. Serve immediately over rice.
Pesto:
2 c. loosely packed fresh basil leaves
1/3 c. pine nuts
2 med. cloves garlic, peeled
½ c. grated Parmesan cheese
Process above ingredients to a rough paste in a food processor. While the machine’s running, pour through the feed tube:
½ c. olive oil (or more if sauce seems dry; should be a thick paste)
Then season with:
Salt & coarsely ground black pepper to taste
Cook 1 lb. linguine
Stir pesto through the linguine and, for a real treat, add roasted red peppers and black olives.
If you don’t use the pesto right away, you can store it in a covered glass jar in
the fridge for up to a week.
Are you lucky enough to have some of your share of winter squash left? This is an easy and delicious soup for these cold days.
2 tablespoons butter
1 large onion, chopped
1/2 teaspoon ground nutmeg
4 1/4 pounds winter squash, peeled, seeded, and cubed
4 1/4 cups (or more) vegetable broth or water
1 apple, peeled, cored, diced
1/2 cup apple juice
sour cream
Chopped fresh chives
Melt butter in large pot over medium-high heat. Add onion and nutmeg; sauté until onion begins to brown, about 5 minutes. Add squash, 4 1/4 cups broth, apple, and apple juice. Bring to boil, reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes. Puree soup in blender in batches until smooth. Return soup to pot. Season to taste with salt and pepper. Bring soup to simmer, thinning with more broth or water if needed. Garnish with sour cream and chives.
If you are using a more watery or not-as-flavorful squash, try adding a peeled, chopped sweet potato to the pot along with the squash for sweetness and body.
Soup of Springtime Salad Greens
3 TBSP butter
1 onion, chopped
2 cups water
2 cups snap peas
1 cup white wine
1 cup cream plus one half cup (to be whipped for garnish)
2 heads lettuce, chopped
large handful arugula, chopped
½ cup sorrel, chopped
bundle of spring herbs (any combination of parsley, chives, tarragon, thyme, chervil)
Sweat onions over medium low heat for about 10 minutes in butter in the soup pot. Blanch snap peas in boiling water for 1 minute and plunge into ice cold water – reserve pea water. Add wine, pea water, and bundle of herbs and bring to a boil. Reduce heat and add cream – simmer for about 10 minutes. Add lettuce and wilt (2-3 minutes). Remove herb bundle and blend in small batches in blender until smooth. Add salt and pepper to taste. Garnish with unsweetened whipped cream, chopped sorrel and the peas.
Can be served hot or cold. Serves about six people.
3 to 4 packages of corn husks, soaked in warm water for several hours or overnight
4 cups Masa Harina
4 cups cooked hominy
2 ½ cups coconut oil
2 TBSP salt
3 TBSP baking powder
3 cups stock, corncob stock is terrific, but veggie or chicken is fine – brought to a boil
Filling:
4 cups cooked winter squash, mashed
2 cups toasted pepitas (pumpkin seeds), chopped
2 cups roasted red peppers, drained
hot peppers, chopped and salt to taste (smoked chipoltes are terrific)
For the filling, you can chop the seeds in a food processor, as well as the peppers, but mash the squash – you don’t want a wet puree.
For the Masa: Whip the coconut oil until fluffy and separated. Mix well the masa, hominy, salt and baking powder (if you use canned hominy check the salt, you may want to add less). Whip the masa/hominy mixture into the coconut oil, then add in the stock, continuing to mix (a food processor is too small for this, use a big bowl and a hand mixer). Cover with a damp cloth.
To fill the tamales: Put on some music, roll up your sleeves, and….take a large cornhusk and put a handful of masa in the center, make an indentation with a spook and add the filling. Pull the sides of the cornhusk toward each other and the tamale will form. Fold the other two ends and tie either with a string or with a length of cornhusk – which is strong but this is labor intensive and sometimes you have to tie two lengths together.
Steam in a steamer lined with corn husks in batches for 45minutes. Makes about 90. They freeze well.
This is a recipe for the classic French vegetable stew, which is all about what you have on hand, so measurements are approximate and can change as the harvest does.
3 TBSP extra virgin olive oil
2 cups onions, chopped
4 garlic cloves, minced (or more too taste)
2 lbs. eggplants, unpeeled, cubed
2 medium zucchini or summer squash, cubed like the eggplant
2 bell peppers (green or purple or red), chopped
3 lbs. ripe tomatoes, chopped
3 fresh thyme sprigs
1 fresh rosemary sprig
½ cup fresh basil, chopped (and/or parsley)
Heat oil in pot over medium heat, add onions and sauté until translucent, 10 minutes or so. Add garlic and eggplant and sauté 5 minutes. Add zucchini and peppers and sauté 5 minutes. Mix in tomatoes, thyme, rosemary, salt and black pepper to taste.
Reduce heat to low. Cover and cook until vegetables are very tender, stirring occasionally, about an hour. Check salt and pepper, and add basil.
It’s delicious when it sits overnight and the flavors develop. Serve hot, warm or cold.
Summer Night Pasta with Tomatoes, Mozzarella and Basil
This is a great, simple recipe for those steamy August nights; all you need to do is look the pasta! The heat from the pasta warms the tomatoes, slightly melts the mozzarella and makes the basil deliciously fragrant. Use a good, fresh mozzarella (like the incredible, homemade kind from Philipstown Farm Market on Route 9 in Cold Spring!). Enjoy!
1 1/2 pounds tomatoes, coarsely chopped
1/2 pound of fresh mozzarella cheese, cut into small cubes
1 clove of garlic, minced
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic or red wine vinegar
1/2 cup chopped fresh basil
12 ounces penne pasta
Mix tomatoes, mozzarella, oil and vinegar in medium bowl, season with salt and pepper to taste. Let stand 1 hour at room temperature. Mix in basil. Cook pasta in boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add tomato mixture and toss gently together. Check salt and pepper, add more if needed and serve to your favorite farm member.
Serves four people, more or less.
3 c. zucchini, coarsely grated
1/2 c. onion, finely chopped
1 clove of garlic, chopped
1/2 c. Parmesan cheese, grated
4 large eggs, beaten
1/2 c. oil
1 c. flour
1/2 tsp. baking powder
2 T. parsley
1 T. oregano, marjoram or thyme
1 tsp. salt
pepper to taste
Mix everything together and pour into an oiled 13 X 9 pan. Bake at 350 degrees for 35 minutes or until speckled golden on top. Cut into squares and enjoy the fruits of your labor.
GENERAL INFORMATION/IDEAS
Remove tops, but leave ¼ inch of the stalks (use the greens like spinach). Rinse the beets carefully. Boil a pot of water. Gently drop beets in and cook at medium-low till a knife slides into one easily (45 minutes-1 ½ hours depending on the size and age of the beets). Drain, rinse in cold water, then cut off the roots and tops. Use a cloth you don't mind staining to rub off the skins.
Chinese Cabbages (Mei Qing Choy, Bok Choy, Yukina Savory)
Use Chinese Cabbages as you would other greens and cabbages. Makes a very light slaw and is excellent in salads. Stir fry, steam lightly or sauté. Season with soy sauce, pepper, scallions, garlic, ginger, etc. Other suggestions below:
Garlic scapes (flowers from the garlic plant) have a delicate garlic flavor and you can use lots of them. They take less cooking than clove garlic. Use them as you would garlic where you want a nice hint and not a preponderant taste. They are especially good chopped with mushrooms and Common Ground Farm sage. For a real nice meat sauce add light cream and brandy. Other suggestions below: