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| Pasta with Braisng Mix ½ lb. braising mix, washed but not dried 2 tbsp. olive oil 4 cloves garlic ¼ tsp. red pepper flakes 1/3 cup vegetable stock ½ cup cooked cannelloni beans, rinsed and drained 12 oz uncooked pasta- any kind you like salt and freshly ground pepper to taste Bring 3 quarts of water to a boil. Prepare the greens by ripping the leaves off the stems. Tear into bite-size pieces. Heat the oil in a large skillet over medium-high heat. Add garlic and red pepper flakes; sauté for 2 minutes. Stir in the greens and stock; cover pan. Cook until greens are wilted and tender yet still bright green, about 7 minutes. Gently stir in the beans and keep warm. While the greens are cooking, drop pasta into boiling water; cook until al dente, about 10 minutes; drain and stir into the greens. Yukon Gold Potato and Leek Salad 1 ½ pounds Yukon Potatoes, cut into ¼ inch dice 2 leeks, white part only, cut into ¼ inch dice 2/3 cup crème fraîche 1 tbsp. white wine vinegar 2 tbsp. minced parsley salt and freshly ground pepper to taste Bring a large saucepan of water to a boil. Add the potatoes and cook until barely tender, about 20 minutes. Add the leeks and cook until the potatoes are tender, about 2 to 3 minutes longer. Drain the potatoes and leeks and cool under running water; drain again and pat thoroughly dry with paper towels. In a medium bowl, whisk the crème fraîche with the vinegar and parsley; season with salt and pepper to taste. Fold in the potatoes and leeks and serve. Fennel Salad with Citrus Dressing zest of 1 orange 3 tbsp. freshly-squeezed orange juice 2 tbsp. freshly-squeezed lime juice 2 tbsp. olive oil ¼ tsp. cumin Freshly ground pepper 1 large bulb fennel, white part only, sliced thinly ½ red onion, thinly sliced 6 radishes, thinly sliced spinach Combine the orange juice, lime juice, zest, oil, cumin, and pepper in a small bowl and whisk well; set aside. Combine the remaining ingredients in a bow, toss with dressing, and serve. Turnip Bisque with Crispy Shallots 1 lb turnips, pared and cut into 1 inch cubes 1 ¼ cup potatoes, cut into 1 inch cubes 3 cups vegetable broth 2 tsp. olive oil 1 cup thinly sliced shallots freshly ground pepper to taste 1 pinch nutmeg In a 3-quart saucepan over high heat, combine the turnips, potatoes, and 2 cups vegetable broth; bring to a boil. Reduce heat to medium-low and cook 15 minutes, until vegetables are tender; let cool slightly. While the vegetables are cooking, place a large skillet over medium heat for 30 seconds; add oil and heat for 30 seconds more. Stir in shallots; reduce heat to low. Cover and cook shallots, stirring occasionally, 13-15 minutes, until golden brown. Remove from heat. In a food processor, puree the turnip mixture until smooth and return to saucepan. Stir in remaining vegetable broth, freshly ground pepper, and nutmeg; heat through. Sprinkle shallot over the top after placing the soup in serving bowls. Kale and Tomato Pasta 2 tbsp. olive oil 1 large yellow onion, diced 2 cloves garlic, minced ¼ cup red wine or more to taste 1 red bell pepper, diced salt and freshly ground pepper to taste 1 pint cherry tomatoes, halved 1 bunch kale leaves, coarsely chopped 2 tbsp. fresh basil, coarsely chopped 1 lb. penne, cooked according to package directions freshly grated parmesan cheese Heat the olive oil in a large skillet over medium heat. Add the onion and garlic; cook until soft and fragrant, about 3 minutes. Add the wine, bell pepper, salt and pepper to taste. Cook until the bell pepper softens, about 5 minutes. Add tomatoes and cook for 2 minutes more, then add the kale. Cook until the leaves are soft, about 6 minutes. Add basil; cook 1 minute. Toss the kale-tomato mixture with the pasta and top with the freshly grated parmesan cheese. |