Creamy Dilled Carrot Slaw
Here is a quick, creamy and colorful salad using buttermilk. If you have a food processor, it’s a snap to pull together. Serves 4 (more…)
Author: Danielle Levitt
Sweet-and-Sour Celery
Honey provides the sweet, and lemon juice the sour, in the Passover dish known as apio, which has origins in Turkey. Found on epicurious.com, this recipe serves 8 as a side dish.
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Pasta with Broccoli and Garlic
This southern Italian dish works great as a side dish or vegetarian main entrée. You can double or half the recipe if we receive more or less broccoli in any given week. Recipe adapted from Joy of Cooking.
Holiday Butternut Squash Spread
With the holiday season nearly upon us, here is a different twist on a spread that may come in handy for family and guests. The recipe yields 1¾ cups. Enjoy!
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Sautéed Greens with White Beans and Garlic
This recipe from Whole Foods can be made with a mix of greens, such as spinach, mustard greens, curly endive (frisée), escarole, kale, or broccoli raab. The recipe as presented serves 6 to 8. (more…)
Stir-Fried Garlic Lettuce
Here’s an easy recipe that’s great if you have a head of lettuce that you have to use right away. Even if you don’t, it’s still a delicious side dish to any Asian meal. Simple to make, with common ingredients, it’s a keeper for sure. Try different lettuce varieties. Serves 4-6 as a side dish. (more…)
2019 Registration
Registration for the 2019 season is now open! Know your farmer, know your food.
Farmer John is once again offering two share sizes
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Root Vegetable Purée
This recipe was originally printed in Gourmet magazine, and is an easy side dish for Thanksgiving or any day. Makes about 7 cups. (more…)
Chocolate Chip Squash Bread
From the Eva Bakes food blog, here’s a yummy spiced bread made with butternut squash. You can substitute other similar winter squash for the butternut (e.g. pumpkin or buttercup), and since you’ll probably have more than 1 cup of squash purée, you’ll be able to make several loaves (they freeze well too). Yields one 9″x5″ loaf. (more…)
Wilted Kale with Lemon
Here is a quick but tasty recipe using kale, from the William Sonoma cookbook, Cooking from the Farmers’ Market; it can’t get much simpler! The recipe serves 6. (more…)