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Romanesco Cauliflower in Spicy Tomato Sauce
Although you can use this week’s lime green beauty in any dish you would ordinarily use cauliflower, this recipe specifically for Romanesco hails from the website gourmandinthekitchen.com and serves 4. (more…)
Farm News – November 14, 2016
Hello Everyone. So we have arrived at the final week of the season. In spite of the drought it was one of most productive years so far. Through every season since 2003, when I began serving a CSA group of 38 members in Montclair, we have made steady improvements in the quantity, quality and variety of produce in the shares. Over 10 years after that first CSA season, new groups were added each year and membership grew at a steady pace. (more…)
Sweet Dumpling Squash
When you need a smaller alternative to a big winter squash, sweet dumpling squash is the answer. About the size of an extra large apple, this single-serving squash usually weighs under one pound apiece and is shaped like a miniature pumpkin due to the scalloped lobes that form the rind. The skin is often white with mottled yellow, orange, and/or green markings. Inside, the flesh is smooth, tender, and sweet, with a bright orange color. Like all winter squash, it’s a great source of vitamins A and C, beta-carotene, and fiber. (more…)
Easy Cheesy Zucchini Bake
This recipe, from Penzey’s Spice catalog, serves 4 easily and uses several squash and some of the herbs we should be getting this week. (more…)
Farm News- July 14, 2011
Hi Folks,
It was another good weather week here on the farm: plenty of sunshine but not terribly hot. We had a torrential downpour accompanied by some strong winds on Friday evening but it didn’t last long and caused no damage. Our greatest challenge in recent weeks has been the critters, both the four-legged and six-legged kinds. (more…)
Farm News- December 2, 2010
Hello Folks,
I hope you all had a pleasant Thanksgiving. Here at the farm we are grateful for relatively moderate temperatures during November.
Thanks to the mild weather and to some hardy volunteers who came out to the farm this past Sunday we will have a fair amount of greens to distribute along with the stock up delivery this week. (more…)
Cornmeal Crusted Cod with Garlicky Tatsoi
Here’s another recipe from “Simply Organic.” Although the recipe calls for tatsoi, any of the greens that we get in our shares would work well in this recipe. Serves 4. (more…)
Roasted Eggplant and Feta Dip
From the Jul/Aug 2012 issue of Eating Well magazine, this recipe made the “best appetizer” recipe of the last 10 years. The recipe as described serves 12, ¼ cup servings, as an appetizer. Serve with toasted pita crisps or as a sandwich spread. (more…)
Tex-Mex Potato Cake
From the cookbook, Serving up the Harvest, here is an easy (especially if you have a food processor) recipe for all those delicious potatoes we’ve been getting. It is a good dish to have in your arsenal as it is very quick to make, holds up well during a buffet, travels easily to block parties or potluck dinners, and can be made ahead and reheated. What’s not to like about that? The recipe serves 6-8. (more…)