Category Archives: Recipes

Too Many Veggies – Not Enough Ideas?

So when I have an abundance of veggies  I always like to have a few recipes that work with whatever veggies I have on hand and I thought you might like some too. This recipe works for anytime of the year and every season.  

You will never make the same salad twice!!  So there’s no chance to get bored.


Adam’s Heirlooms Cous Cous Salad

Basic ingredients:

Cous cous   –   1 1/2 cup Cous Cous

Veggies of your choice –  I like to choose them based on color, flavor & what’s in my fridge.  So select a few off the list, or as many as you like

  • 1  Cucumber, diced
  • 1 cup onion, diced
  • 1 Heirloom tomato, seeded and diced
  • 1 Beet, roasted & cubed
  • Radishes, sliced or cubed
  • Sweet Peppers, sliced thin
  • Green onions, diced
  • Handful of Greens – spinach, chard, kale – sliced in ribbons
  • Carrots, grated or very thinly sliced
  • String Beans, cut in small pieces
  • Summer Squash, diced – zuchinni, white scallop squash, cocozelle, yellow croockneck


  • 1-2 Clove Raw Garlic, minced  or 1/4 c Roasted Garlic
  • 1/4 c Fresh herbs, fine chop (basil, chives, thyme, marjarom, mint)
  • 4 tbsp Olive oil ( add more or less as desired)
  • 2-3 tbsp  Vinegar, lime, or lemon juice
  • Salt & Black pepper to taste
  • Honey, to taste (optional)

Optional Add Ins

  • Feta Cheese
  • Sunflower seeds
  • Pumpkin Seeds
  • Cooked Beans – black, white, Lima, chick peas, etc.
  • Diced cooked chicken

In a saucepan, bring 2 1/4 c of water to a boil. Stir in the couscous and butter. Remove the pan from the heat and cover tightly. Set aside for 5 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl.  Let cool. Finely chop or slice vegetables you have in your fridge. Finely chop herbs, again, any that you have in your refrigerator. Mix cous cous, vegetables and herbs. Sprinkle with salt and fresh ground pepper to taste. Drizzle with olive oil for a very light coating. Add lemon juice or vinegar and mix. Refrigerate and serve.

You know it’s spring when the Rhubarb is ready to pick!

strawberry-rhubarb-cobbler-Rhubarb is one of my favorite fruits.  I love the sweet tangy flavors and  that you can do so much with it. Rhubarb is great for breakfast, dinner and of course dessert.

Here are a few new Rhubarb recipes I’m trying this spring.  I hope you enjoy!

For more great Rhubarb recipes, check out our Rhubarb Recipe Page!

2014 “On the Farm” Apple Recipes

on the farmOur 2014  “On the Farm” Open House and Cider Pressing was so much fun.    You can’t go wrong with good friends, good food, and good old-fashioned Fresh Pressed Apple Cider!

The menu for the event featured – APPLES, of course!!!!

Here are the recipes Dianna used for the Apple-inspired Menu.

Spiced Apple Pie Dipapple dip

  • 8 oz. cream cheese, softened
  • 8 oz honey greek yogurt
  • 1/4 – 1/2  c brown sugar- to taste
  • 1 tablespoon vanilla
  • 1 t  ground cinnamon
  • 1 t nutmeg, fresh grated

Beat it all together and continue to beat until fluffy!!

Applesauce Cake with Caramel Glaze


By Merrill Stubbs

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1/4 teaspoon finely ground black pepper
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 2 large eggs
  • 1 cup sugar
  • 1/2 cup light brown sugar
  • 1 1/2 cups unsweetened (preferably homemade) applesauce
  • 2/3 cup vegetable oil
  • 1 teaspoon vanilla

For the caramel glaze:

  • 4 tablespoons butter, cut into chunks
  • 1/2 cup packed light brown sugar
  • 1/3 cup heavy cream
  • 1/4 teaspoon kosher salt
  • 3/4 to 1 cup sifted confectioners’ sugar

Heat the oven to 350 degrees and butter and flour a 12-cup Bundt pan. Sift together the flour, baking soda, salt, pepper and spices and set aside. In a large mixing bowl or the bowl of a standing mixer, beat the eggs with both sugars until light. Mix in the applesauce, oil and vanilla until smooth.   Using a spatula, fold in the dry ingredients, being careful not to over-mix. Pour the batter into the prepared pan and bake for about 45 minutes, until a cake tester inserted in the center of the cake comes out clean. Cool the cake for 10 minutes in the pan on a rack before turning it out and cooling completely on the rack — make sure the cake is not at all warm before you make the glaze.

Put a piece of foil or paper under the cooling rack to catch any drips before you start the glaze. Put the butter in a medium saucepan with the brown sugar, cream and salt and set over medium heat. Bring to a full rolling boil, stirring constantly. Boil for one minute exactly, and then pull it off the heat.   Leave the pan to cool for a couple of minutes, and then gradually whisk in the powdered sugar until you have a thick, but pourable consistency (you may not need all the sugar). If the mixture seems too thick, just add a splash of cream to thin it out a little. Immediately pour the glaze over the cake, moving slowly and evenly to cover as much surface area as possible. Let the glaze set before serving the cake.

Sweet, Salty, Crunchy, Zingy Apple and Celery Salad

By fiveandspiceAppleCelerySalad

Serves 4

  • 2 cups celery, thinly sliced (on a bit of a diagonal)
  • 1 sweet-tart apple, such as Braeburn or Pink Lady, cored and cut into smallish chunks
  • 2 tablespoons (heaping) golden raisins
  • 2 tablespoons capers
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon good olive oil
  • 2 tablespoons thinly sliced fresh mint
  • 3 tablespoons (generous Tbs.) crumbled ricotta salata (or other fresh, salty cheese)

If the raisins are dry, soak them for 10 minutes in a bit of apple juice or water. Then drain them.    Combine the celery, apple, raisins, and capers in a medium-large bowl. Drizzle with the lemon juice and olive oil and toss well to coat.  Throw in the sliced mint and the crumbled feta and toss again until everything is a lovely jumble. Serve! This salad also just grows better as it sits a little while and the flavors hang out and get to know each other a bit better (within reason, I’m talking a couple hours to a day here, more than that and the celery does start to lose its crunch).


Salad with Caramelized Apple VinaigretteFood52

By wanderash

Serves 4-6

  • 4 handfuls mixed greens
  • 1/4 celery root, peeled and very thinly sliced or cut into matchsticks
  • 1 fennel bulb, very thinly sliced
  • 3/4 cup pecans, toasted
  • 5 slices lardons or thick cut bacon, cut into lardons
  • 1tart apple, thinly sliced into half moons

In a heavy skillet cook lardons over moderate heat. Stir occasionally until crispy on all sides and reserve on a paper towel to drain fat.  Place all of the salad ingredients in a large bowl. Pour 1/4 of the dressing over the salad and toss well.  Taste a piece of lettuce and add more dressing depending on your preference.

Caramelized Apple Vinaigrette:

  • 8 ounces brown sugar
  • 12 ounces plus 4 ounce apple cider vinegar
  • 4 clove garlic, minced
  • 4 apple, peeled, cored and medium diced
  • 4 lemon
  • 16 ounces olive oil
  • 4 teaspoon fresh thyme
  • salt to taste
  • In a small skillet over medium heat add 3 ounces vinegar and the sugar. Let it reduce until the color turns a dark caramel color and begins to thicken. You will start to see big foamy bubbles on the surface.  Add the apples and garlic and sauté until the apples are cooked through, about 5 minutes. Stir occasionally.    Remove from heat and put in the blender with 1 ounce of vinegar, thyme, juice of ½ lemon and a pinch of salt. Woosh until blended, then slowly add the oil. Blend until the dressing is emulsified. Taste and season with salt and perhaps a splash more vinegar.


It’s Easy Eating Greens Cake  

The combination of kale with apple makes a delicious combination.  Adam says “If it wasn’t so green, it would be prefect!”  You can’t taste the kale but the color is like lime or pistachio.  This cake proved to be very kid friendly at our On the Farm Day.  A new way to eat your greens, in cake!

  • 2 c fresh kale leaves (could substitute chard leaves)
  • 3 eggs
  • 1/2 c  coconut oil
  • 1/2 c unsweetened applesauce
  • 3/4 c sugar
  • 2 t orange or almond or vanilla extract
  • 2 sweet apples, peeled and grated
  • 2 c whole wheat flour
  • 2 t baking powder
  • 1/2 teaspoon salt

Preheat oven to 350F. Grease and flour 9 x 13 pan.  Tear the center stalk/stem from each kale leaf. Then tear each leaf into smaller pieces. Boil or steam the kale for just a few minutes until tender. Rinse in cold water, drain and puree with blender. In a large bowl, beat the eggs, oil, applesauce, sugar and extract together well.  Add kale puree and grated apple. Sift in the dry ingredients, add to bowl and stir until just combined.  Do not over mix.  Pour the batter into cake pan and bake for 30 minutes. Test with toothpick. Allow the cake to cool completely before icing.

Apple Frosting:

  • 1 1/4 c powdered sugar
  • 2 T butter, softened
  • 4T applesauce
  • 1/2 t orange or almond or vanilla extract

Puree applesauce in a blender to get the texture of baby food.  You want it really smooth. You will only use 2T in the frosting, but the extra volume makes it puree better. (you can use the 2 extra T in the cake)  Put powdered sugar into a large bowl. Add butter, 2T baby food applesauce, & extract. With an electric mixer, beat until smooth. Frosting can be stored in the fridge until needed.


Pioneer Apple Candy

This is a recipe that dates back into the 1800s.  The results is very similar to Turkish Delight.


  • 2 tablespoons unflavored gelatin
  • 1 1/4 cups cold applesauce
  • 2 cups sugar
  • 1 tablespoon vanilla
  • 1/2 c chopped nuts (optional)

Soak gelatin in 1/2 cup cold applesauce for 10 minutes. Combine remaining applesauce and sugar and gently  boil 10 minutes. Add gelatin and applesauce mixture and boil 5 minutes longer, stirring constantly. Remove from heat, add vanilla, and pour into well greased bread pan. Let set overnight in refrigerator. Then cut in squares and roll in powdered sugar.

Try Spring Rolls with Kale

Herby Kale Salad Rolls with Peanut SauceSalad-Rolls-2

Prep time:  
Cook time:  
Total time:  
Serves: 2-4
Making fresh salad rolls is easy. These Herby Kale Salad Rolls with Peanut Sauce are a fragrant, crunchy, and light addition to your usual lunch or dinner routine.


  • ¾ cup organic peanut butter (I prefer crunchy, but go with what you like)
  • 1 19oz can coconut milk
  • 2 tbsp cup tamari
  • 2 tsp Sriracha sauce
  • 2 tbsp coconut sugar
  • Juice of 1-2 fresh-squeezed limes. *Try one first, simmer, then add the other if necessary
  • Sea salt to taste
  • ¼ chopped cilantro


  • 1# of cooked chicken or ½ block firm tofu
  • 1.5 tbsp grape seed oil
  • Kosher salt
  • 4 cups mixed kale and arugula, just kale, or other Asian-style mixed greens (e.g., mizuna, mustard leaf, etc.)
  • 4 spring onions, sliced into thin rings
  • A generous handful each of basil, mint, and cilantro
  • Approximately 10 pieces of pickled ginger, or to taste – This is a matter of preference
  • 10-12 large rice paper wrappers


  1. Combine all in a saucepan over medium heat. Simmer for approximately 10-15 minutes, whisking occasionally, until desired consistency is reached. Add water, a little at a time, to thin it out if necessary. *I find that my taste for this can change on the day. Sometimes I like it a little saltier, sometimes I like it a little sweeter, and sometimes I like it a little more on the sour side. Taste to adjust with tamari and/or salt. coconut sugar, and lime to your liking.
  2. This makes a lot of sauce. Feel free to use it as a veggie dip, thin it out as a salad dressing, top grilled chicken or tofu with it, or freeze it for later use.


  1. If using tofu, wrap the block of tofu on several layers of paper towels and place a weighted object on top (e.g., bowl, large can, or cast iron skillet, etc.).  Let it sit for 15 minutes to draw out the moisture, then cut the block of tofu horizontally into ½ inch slabs.  Heat up a pan (preferably cast iron, or other non-stick) over medium heat. Meanwhile, sprinkle the tofu generously with kosher salt on both sides.  When pan is heated add the grapeseed oil. Swirl to coat and place the tofu in the pan (do not overcrowd). Cook for about 5 minutes on each side, or until a crisp golden crust forms. Set aside to cool. Once cool, cut into length-wise strips, approximately a ½ wide.
  2. If using chicken, cut into thin strips.
  3. Toss the greens, spring onion, ginger, and herbs together in a large bowl.
  4. Fill a pie plate or round cake pan halfway with warm-hot water. Immerse the wrapper in the water for approximately 30 seconds, or until it is softened. Pull it up out of the water with both hands, being careful not to let it collapse on itself. Immediately spread it out flatly on a cutting board or counter.
  5. Put a handful of the mixed salad filling toward one side of the wrapper and top it with a slice of tofu. Fold that edge over. Tuck in the sides of the wrapper and continue to roll the filled wrapper, holding the sides in, until it’s closed and snug.
  6. Continue this process with each wrapper, changing your hot water halfway through. Place each finished roll on a plate and cover with a damp towel.
  7. To serve, slice each roll in half with a sharp knife. Serve the peanut sauce on the side.

recipe from : 80Twenty

Local Superfoods #1- The Radish

Hopefully this post will convince you that superfoods don’t need to come from the amazon rain forest, they can grow right in your own backyard or be grown by your favorite local farmer!

radish - early scarlet globeRadishes are one of the first cool weather vegetables to appear in gardens across the northern hemispere, but too often they are underappreciated.  It must have been in the 1970′s that radishes started to fall from grace.   They went from a farm crop that nobody in North America really knew what to do with, into that ubiquitous bolt of color in a steakhouse chopped salad that you try to pick out our eat around.radish - cincinnati marketRadishes are a part of the Brassica family, along with other vegetables that have been given a bit more attention, like kale and broccoli. Radishes have too long been used as garnishes, but deserve superfood status and to take center stage. There are many different types of radishes, and can be found throughout the growing season in a range of colors, shapes and sizes.


White Icicle Radish

White Icicle Radish

Full of vitamin A carotenoids, vitamin C, folic acid, manganese, vitamin K and fibre, radishes are also a great source of glucosinolates, a phytochemical which may decrease the risk of certain cancers. The sulpher based chemicals found in radishes may promote bile production, helping to maintain a healthy liver and gallbladder, and improve digestion.

Purple_Plum_RadishTry these Quick Marinated Radishes on a sandwich or over a salad.

  • ½ lb radish, thinly sliced or quartered (you can try a combination of radishes, cucumber, carrot and peppers)
  • 2 teaspoons freshly grated ginger
  • 3 Tbsp rice vinegar
  • Sweetener, to taste (up to 1 Tbsp) – honey, sugar, agave, etc.
  • Salt, to taste (up to 1 teaspoon)
  • Minced Chives, to taste

Toss everything together and leave it to sit at room temperature for at least an hour before consumption. Or store in the fridge for up to several days (if it lasts that long).

This bright, crisp and peppery salad is glorious alongside simply grilled meats or fatty starches.

This is equally delectable in condiment form and served as a salsa.  Instead of quartering the radishes, give them a fine chop.  The sweet, bold, piquant salsa is well worth the effort of chopping a few radish.

Kale and Strawberry – the perfect combination!

Strawberry Kale Salad with Nutty Granola Croutonsstrawberry-kale-salad-with-nutty-granola-croutons-1

Prep time:  
Cook time:  
Total time:  
Serves: 2
Raw kale, chopped strawberries and radishes, and crumbled goat cheese tossed in a tangy lemon dressing. Top that with savory, nutty granola “crouton” clusters for a hearty and healthy meal in a bowl. The recipe below yields enough salad for two full-sized portions or four side salads, and plenty of leftover granola croutons for future salads.
Kale salad
  • 8 ounces Tuscan kale or regular curly kale (one medium bunch)
  • ½ pound strawberries, hulled and sliced
  • 4 to 5 medium radishes, sliced thin and roughly chopped
  • 2 ounces chilled goat cheese (or about ⅓ cup cup goat cheese crumbles)
Lemon honey mustard dressing
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice (about 1 small lemon)
  • 1 tablespoon smooth Dijon mustard
  • 1½ teaspoons honey
  • Sea salt and freshly ground pepper, to taste
Nutty granola “croutons”
  • 1 cup old-fashioned oats
  • ½ cup raw shelled pistachios (or walnuts or pecans)
  • ½ cup whole almonds
  • ½ cup raw sunflower seeds
  • ¼ cup raw sesame seeds
  • 1 tablespoon fennel seeds
  • ½ teaspoon fine-grain sea salt
  • ¼ teaspoon cayenne pepper
  • 1 large egg white, beaten (optional, see note for vegans)
  • ¼ cup olive oil
  • 1 tablespoon honey or agave nectar
  1. To make the granola: Preheat oven to 350 degrees Fahrenheit. In a medium bowl, toss the oats, pistachios, almonds, sunflower seeds, sesame seeds, fennel seeds, salt, and cayenne pepper. Stir in the beaten egg white, oil, and honey or agave nectar until well blended. Transfer mixture to a rimmed baking sheet and bake, stirring halfway, until golden, about 16-19 minutes. Let the granola cool on the baking sheet.
  2. To make the dressing: In a small bowl, whisk together the olive oil, lemon juice, mustard and honey until emulsified. Season with a dash of sea salt and a generous amount of freshly ground black pepper.
  3. To prepare the kale: Use a chef’s knife to remove the tough ribs from the kale, then discard the ribs (or feed them to your dog!). Chop the kale leaves into small, bite-sized pieces. Transfer the chopped kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
  4. To assemble the salad: Drizzle in the salad dressing (you might not need all of it) and toss well, until all of the kale is lightly coated in dressing. Add the sliced strawberries and chopped radishes, then use a fork to crumble the goat cheese over the salad. Toss again, then sprinkle with a couple handfuls of granola. For best flavor, let the salad rest for 15 minutes before serving (this gives the dressing time to soak into the kale).
Recipe adapted from Deb’s kale salad and Bon Appetit’s savory granola.

Rat Tail Radish Pods

Rat Tail Radish Pods

Radish Pods are the seed pods of the Radish plants.   I discovered them when I had let a patch of radishes stay in the ground a little long and these huge pants with pretty flowers appeared.

Then the pods made their appearance.  I wouldn’t have  thought much about them except at the time as researching recipes in  a 19th century cookbook and I saw a    reference to Radish Pods.   I wondered if that is what was growing in my garden….This was a fantastic surprise!

Radish Pods have a great radish flavor, but the texture is more like green beans. They are crunchy with a strong radish flavor.    Radish Pods are filled with great nutrition too, rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper, and calcium.

So I know you are asking “What do I do with Radish Pods?”    Here’s a few ideas:

  • Eat them raw –  they are great with your favorite chip dip or hummus
  • Chop them and put into salads
  • Puree them to make a sandwich spread. Just threw them into a Vitamix or food processor with some mayo, apple cider vinegar and salt. It would make a great veggie chip dip too
  • Add to an Asian Stir Fry with ginger and garlic
  • Use them in any recipe that you use snap peas

Or in this versatile Asian Salad

  • Millet – about 3 cups cooked
  • 1 lb. ground beef, cooked
  • 4 green onions, sliced
  • 1.5 to 2 cups radish pods
  • Fresh ginger – about 3 T minced
  • 2-3 T sesame oil
  • 2 T flax seed oil
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 clove of garlic, minced
  • Fresh lime juice, optional

       This type of salad can be made with many variations:

  • pasta instead of millet
  • add carrots, broccoli, or any vegetable of your choice
  • chicken instead of beef
  • add cilantro or parsley

New Kale Chip Recipe Page


If you think you don’t like Kale…. Try Kale Chips.

The basic chips are great, but check out all the different flavors you can create on our new  Kale Chip Recipe Page.

I discovered Kale chips last year and have become totally addicted to them. Try them with your family and enjoy a wonderful summer treat.

kale 1

Although kale can be steamed, sauteed, boiled or eaten raw, baking kale results in a crunchy snack food that is a healthy alternative to potato chips. Kale chips are best served right out of the oven and they lose their crunch after being stored for a day.

But they never last that long at our house.

New Kale Recipes

I thought we could all use some fresh ideas for the bounty of Kale that the gardens are blessing us with this year.   So try one of the new recipes below or check out the Kale Recipe page for more Kale Recipes – Click HERE

Garlicky Grilled Kale Salad with Grilled BreadRecipe: Garlicky Grilled Kale Salad with Grilled Bread

For the salad:

  • 2 bunches (about 1 pound) kale, washed and dried
  • 3 tablespoons grapeseed or other high-heat oil, divided
  • 1/4 teaspoon salt, plus more for bread
  • 2 thick slices sourdough bread (about 3/4-inch thick)
  • 1 small garlic clove
  • 2 tablespoon shaved Parmesan (optional, see Recipe Notes)

For the dressing:

  • 1 large garlic clove
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 2 tablespoons extra-virgin olive oil

Cut out and discard the stem and central rib from each kale leaf. In a large bowl, toss the kale leaves with 2 tablespoons grapeseed oil and 1/4 teaspoon salt, until leaves are evenly coated with oil. Rub both sides of the bread with the remaining tablespoon grapeseed oil and sprinkle with a little salt. Rub the small garlic clove over both sides of the bread.

Preheat the grill or grill pan to high heat. Working in batches, grill the kale leaves until brown and crispy on both sides, about 30 seconds to 1 minute per side. Grill the bread until crisp and lightly charred on both sides, 1 to 2 minutes per side. Roughly chop the kale leaves into bite-size pieces and place in a large bowl. Cut the bread into large cubes and set aside.

To make the dressing, grate the large garlic clove with a microplane (or use a garlic press) and combine with the lemon juice and 1/4 teaspoon salt in a small bowl. Slowly whisk in the olive oil. Pour the dressing over the chopped kale and toss to coat. Add the bread cubes and toss. Transfer to a serving platter or bowl and garnish with the cheese, if desired.

Recipe Notes

  • Use a vegetable peeler to shave thin slices of Parmesan to garnish this salad, but it is just as tasty — and great for vegan eaters! — without the cheese.
  • Lacinato Kale was used in the salad pictured, but Red Russian or  kale works just as well.
  • Like many kale salads, this recipe keeps well. If you plan on making it ahead of time, keep the bread cubes separate and toss them with the kale just before serving.

Farfalle with Sausage, Cannellini Beans, and Kale


  • 8 ounces uncooked farfalle (bow tie pasta)
  • 1/4 cup oil-packed sun-dried tomatoes
  • 1 1/2 cups chopped onion $
  • 8 ounces hot turkey Italian sausage
  • 6 garlic cloves, minced
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon crushed red pepper
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 (16-ounce) package fresh kale
  • 1 (15-ounce) can cannellini beans, rinsed and drained$
  • 1 ounce shaved fresh Parmesan cheese (about 1/4 cup)
  1. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking liquid; keep warm.
  2. Drain tomatoes in a small sieve over a bowl, reserving 2 teaspoons oil; slice tomatoes. Heat a large Dutch oven over medium heat. Add sliced tomatoes, reserved 2 teaspoons tomato oil, onion, and sausage to pan; cook 10 minutes or until sausage is browned, stirring to crumble. Add garlic to pan; cook 1 minute. Add seasoning, pepper, and broth to pan. Stir in kale; cover and simmer 5 minutes or until kale is tender. Stir in pasta, reserved 1 cup cooking liquid, and beans.

Kale With Roasted Peppers and Oliveskale salad

  • 2 large bunches kale
  • 2 tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 12 Kalamata olives, pitted and chopped
  • 1 4-ounce jar roasted red peppers
  • 2 tablespoons balsamic vinegar
  1. Cut the kale into bite-size pieces, removing any tough stems. Rinse and shake dry.
  2. Warm the oil and garlic in a large stockpot over medium-high heat. Remove the garlic as soon as it browns (don’t let it burn). Add the kale and stir-fry 5 minutes. Add 1/4 cup water, cover, and cook 8 to 10 minutes or until tender. Uncover and add the sugar, salt, olives, and peppers. Cook over medium-high heat until the liquid has evaporated.
  3. Spoon into a serving dish; scatter the garlic over the top. Drizzle with the balsamic vinegar. Serve warm or at room temperature.

Corn, Kale, and Leek Fritters
Serves 4-6 (makes 15-16 fritters)

  • 1 cup flour
  • 1 cup fine yellow cornmeal
  • 2 cups fresh (or thawed frozen) corn — about 3 ears worth
  • 2 cups finely chopped, firmly packed kale
  • 2 large eggs
  • 2 tablespoons olive oil
  • 1 cup skim milk
  • 1 cup cream (or use all milk instead of the cream)
  • 2-3 cups sliced leeks, cleaned — 2 leeks worth
  • oil for frying
  • lemon for garnish
  1. Saute the leeks in a few tsp of oil and let cool slightly.  In a large bowl, mix the flour, cornmeal, salt, corn and kale.
  2. In a medium bowl, lightly beat the eggs, melted butter or oil, and milk to combine. Pour wet ingredients into dry and mix briefly. Add the cooked leeks and stir to combine.  Heat or oil in a large frying pan. Drop 1/4 cup batter per cake into the hot skillet, adding more oil or butter as needed to keep cakes from sticking.
  3. Cook until cakes begin to bubble and are browned on the bottom, about 3 minutes, then flip and cook until the other side is golden, 1 or 2 minutes longer. Sprinkle with a little salt once you flip them.  Keep cooking in batches and serve warm with a little squeeze of lemon.
Brussels Sprouts & Kale Salad With Toasted Almonds & Parmesan
* 1/4 cup fresh lemon juice
* 2 Tbsp Dijon mustard
* 1 Tbsp minced shallot or onion
* 1 small clove garlic, finely grated
* Sea salt and pepper
* 1/2 cup olive oil
* 1 bunch Kale, center stem discarded, leaves sliced thinly
* 12 oz. Brussels sprouts, trimmed and shredded
* 1/3 cup almonds with skins, toasted and coarsely chopped
* 1/ cup grated Parmesan or Romano cheese
1. Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix the thinly sliced kale and shredded Brussels sprouts in a large bowl.
2. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. Add the dressing, cheese and almonds to the Brussels sprouts and kale mixture and toss to coat. Season lightly with salt and pepper and serve.

Wilted Russian Kale Salad With Balsamic Vinegar & Orange Zest

  • 1 large bunch of kale (I like the Red Russian kind for this, but any kale will work)
  • 2 cloves of garlic, minced or thinly sliced
  • 1 small onion, thinly sliced
  • 2 Tbsps olive oil
  • 1/4 cup dried currants
  • 1 tsp orange zest
  • 2 tsps balsamic vinegar or balsamic vinegar glaze
  • Sea salt
  • Freshly ground black pepper

1. Wash the kale well and then chop into large pieces.

2. Heat olive oil in a large skillet over medium heat. Add garlic and onions and sautee until translucent. Add the kale and cook until completely wilted.

3. Remove from heat and let cool. Add the vinegar, currants, zest, and salt and pepper to taste. Toss well to combine and serve.

New Golden Beet Recipe

Golden Beet and Barley Salad with Rainbow ChardRecipe: Golden Beet and Barley Salad with Rainbow Chard

Serves 8 to 10 (makes about 10 cups)

  •  4 medium golden beets, tops removed (see Recipe Note)
  • 1 cup dry pearl barley
  • 1/2 large red onion, minced (about 1 cup)
  • 1 bunch (about 1 pound) rainbow chard
  • 3 tablespoons lemon juice from 1 lemon, divided
  • 4 ounces feta, crumbled, plus extra for serving
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • Salt and pepper to taste

Heat the oven to 450°F. Loosely wrap the beets in foil and roast them in the oven until they are just fork tender, 30 to 45 minutes. Let cool enough to handle, then peel and dice the beets into 1/2-inch cubes.

Meanwhile, cook the barley. Bring 4 cups of water to a boil. Add the barley and 1/2 teaspoon of salt. Reduce to a simmer, cover, and cook until the barley is tender, about 30 minutes. Drain the barley and return it to the pan. Cover with a clean dishtowel until ready to use.

Place the onions in a small bowl and cover with cold water. Set aside to soak for at least 30 minutes.

Wash the chard and pat dry, but leave some moisture clinging to the leaves. Strip off the leaves, stack them in a pile, and slice them into 1/2 inch ribbon.   Set aside. Dice the stems into small bite-sized pieces and set aside.

Heat 1 teaspoon of olive oil in a large skillet over medium heat. Sauté the diced chard stems with a pinch of salt until they start to turn translucent around the edges, 6 to 8 minutes. Add the ribboned chard leaves, half of the lemon juice (1 1/2 tablespoons), and a healthy pinch of salt. Continue to cook, stirring gently, until it is bright green and has wilted down, another 4 to 5 minutes. If the pan is very dry, add a few tablespoons of water so the chard can keep steaming.

Drain the red onion from the soaking water. Combine diced beets, cooked barley, chard stems and leaves, and red onion in a large mixing bowl. Let everything cool to room temperature, then stir in the feta. Whisk together the remaining lemon juice, 2 tablespoons of olive oil, and 1/4 teaspoon salt. Drizzle the vinaigrette over the salad and stir to evenly coat all the ingredients.

Taste the mixture. As needed, add salt 1/4 teaspoon at a time. Add pepper to taste.

Serve family-style in a large bowl or in individual bowls with extra feta sprinkled over the top. Leftovers will keep refrigerated for one week.

Recipe Notes:

• If your beets come with their tops still attached, you can substitute them for all or part of the chard.

New Recipe Page — Basil!

Time for some new recipes for summer.  We’ve added a new recipe page

all about BASIL!

Need some new ideas for using the great fresh Basil that comes in your weekly CSA shares?  Check out the new Basil Recipe page.

Some of the fun ideas for your Basil…..


  • Basic Basil Petso – to use on vegetables, pizza, or pasta
  • Basil Turkey Burgers
  • Spicy Thai Basil Chicken
  • Grilled Pound Cake with Basil-Plum Compote
  • Panzanella (Bread & Toamto Salad)



Caprese Salads — summertime Favorite

We love Caprese Salads no matter how you stack, chop or present them, they are the taste of summer that we love the most.

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What is a Caprese Salad?

Basically it’s 5 ingredients presented in whatever creative you can dream up.

  • Basil
  • Heirloom Tomatoes
  • Fresh Mozzarella Cheese
  • Olive Oil
  • Balsamic Vinegar

Slice your cheese and tomatoes. (Don’t even think of trying to make this without Heirloom Tomatoes, you will regret it.)    Top with basil.  Drizzle with Olive Oil & Balsamic Vinegar.  Add a little salt & pepper to taste.   And Enjoy!!!

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And just wait until the Chocolate Cherry Tomatoes are ready….

They make the BEST Caprese Salad Ever!!!    images (1)

How did you use your share? Week #6

Pasta with Lacinato Kale Pesto


Actually you can use any kind of kale, I just had the Lacinato left over from the shares.

This recipe makes a scant 1/2 cup of pesto or less – you only need a tablespoon or so per serving of pasta. It would also be lovely with grilled chicken or fish.


1 cup lacinato kale, roughly chopped (any kind of kale will work)
2 cloves garlic, peeled and roughly chopped
2 tablespoons walnuts or pine nuts, lightly crushed
Kosher salt
1/4 cup extra virgin olive oil (or less)
4 tablespoons Parmigiano-Reggiano cheese
Extra cheese for serving (if serving with pasta)

  1. Add the kale, garlic, walnuts, and a generous pinch of salt to the bowl of the food processor. Pulse a several times to combine.
  2. Slowly drizzle in the olive oil through the feed tube of the food processor. Depending on the consistency you like, you may not use all of the oil, so pour slowly. Run the machine continuously for a minute or two to obtain a very smooth consistency. Add more oil if the consistency of the mixture isn’t smooth.
  3. Add the cheeses and pulse to combine.
  4. Taste and correct for salt.

To use the pesto:  Just toss with your favorite pasta, top with a little grated Parm, and serve!