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By FloraMora, on August 24th, 2010
1 large bulb or 2 small to medium bulbs fresh fennel
2 large bell peppers, different colors, thinly sliced
1 head radicchio, halved and shredded
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Chop and reserve 1/4 cup fennel fronds. Cut fennel bulbs in half and thinly slice. Combine with peppers, radicchio, lemon juice, and olive oil, garnish with the reserved fennel fronds, and salt and pepper, to taste. Toss and let flavors combine for 15 minutes,
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By FloraMora, on August 17th, 2010
This recipe is yummy with soup.
3 plum tomatoes, sliced 1/8-inch thick horizontally
1/2 cup olive oil
4 cloves garlic
12 slices of French baguette, sliced 1/3-inch thick.
Salt and freshly ground pepper
2 tablespoons finely chopped fresh oregano
Preheat oven to 200 degrees.
Place sliced tomatoes on a baking sheet lined with parchment paper.
Bake for 6 to 8 hours or until the tomatoes are dried. Set tomatoes aside.
Heat oil in a small saucepan over low heat.
Add garlic, remove from heat and let
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By freshearthfarms, on July 31st, 2010
This recipe comes from the cookbook “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce”. It is a delicious dish and uses many ingredients that are available at the same time.
Ingredients
2 tablespoons peanut oil
1 teaspoon each: curry powder, tumeric, cumin, dried thyme
1/4 teaspoon cayenne pepper [Editor's Note: Small red Thai peppers are even better]
2/3 cup onions – chopped
1 teaspoon garlic – minced
2 cups waxy potatoes – cubed [Editor's Note: Don't use russets]
1 cup vegetable
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By winniewms, on July 27th, 2010
This is a recipe I picked up from allrecipes.com that our family enjoys a lot. Great asian flavors, and the recipe is flexible. You can be missing some of the spices and it still comes out great.
2 cucumbers – halved lengthwise, seeded, & sliced
2 teaspoons salt
1/2 cup rice vinegar
1/4 cup white sugar
2 tablespoons sesame oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 tablespoon sesame seeds (optional)
4 fresh red chile peppers, sliced (or crushed red
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By freshearthfarms, on July 21st, 2010
Susan came up with this recipe even though she isn’t Greek! It is quite simple and very tasty. It think it works best with the Japanese (long, skinny, purple) eggplants but I suppose it could work with any eggplant.
Ingredients
2 Japanese Eggplants cut into bite sized pieces
1/2 jar Kalamata olives, pitted (about 4 oz)
4 oz block Feta Cheese, crumbled
Olive Oil
Directions
Cook eggplant in olive oil until tender
Add kalamata olives
Heat through
Remove from heat
Add feta cheese
Mix and serve warm
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By indilynx, on July 17th, 2010
I heard a rumor when I picked up my share today that people feel like they are drowning in cucumbers. This is an old family recipe from Bulgaria. There are many variations as cucumbers in yogurt are enjoyed in many different countries. So if you have a favorite flavoring combination, try it out. Think of this as a type of salad for hot summer days. It’s a great side dish, too.
Ingredients
2 cucumbers
1 tablespoon dried dill
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By Sommer Berg, on July 13th, 2010
 This is a recipe I modified from the book From Asparagus to Zucchini. Other veggies can be easily switched out based on what you have. You can use either regular or light coconut milk and the dish still works.
8 ounces egg noodles
1 1/2 tablespoons olive oil
1 cup chopped spring onions (reserve some of the green tops and slice to use as a garnish at the end)
1/2
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By Sommer Berg, on July 13th, 2010
 This is a recipe I modified from the fabulous book, From Asparagus to Zucchini. I added more vinegar for more zing and more soy sauce for more flavor, and switched out the sugar with local honey. I used a low-sodium Tamari, so if you’re using a full sodium soy sauce you might want to taste for saltiness before adding the 2nd teaspoon. It’s best if you
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By indilynx, on July 6th, 2010
This is a great way to have coleslaw ready for those family picnics … without the hassle of canning. The recipe comes from D. Mary, in Preserving Food Without Freezing or Canning (Chelsea Green). The book contains recipes from the French farmers of the Terre Vivante collective. Note that this recipe is not for precision kitchen chemists.
Ingredients
2 pounds white cabbage (I used red, it tasted just fine)
2 large carrots
2 large onions
black peppercorns
juniper berries
bay leaves
spring water*
sea
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By freshearthfarms, on June 29th, 2010
When stir-frying, we use a nonstick skillet, which puts more surface area in direct contact with the burner than a traditional wok. This translates to a hotter pan and better browning. Placing the raw flank steak in the freezer for 15 minutes makes it easy to slice the meat thin. Serve with steamed rice. From Cooks Illustrated
Serves 4
Ingredients
1 1/4 pounds flank steak, sliced thin (see note)
2 tablespoons soy sauce
1/3 cup Hoisin sauce
1/3 cup water
1/2
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Growing your Food. Growing your Mind! Insights from a fearless farmer.
Based on Actual Events This blog is an acurate betrayal of life on our Community Supported Agriculture farm. It includes events, happenings, upcoming produce, witty commentary, snazzy pictures, wonderful aromas (once I get the smell widget working) and anything else we deem worthy of posting.
Feel free to comment and we will feel free to post or not post your comment. So make it interesting!
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