Farm Girl Recipe Archive

Over the years we have written and collected tons of great recipes using our fruits and vegetables. As growers we often find ourselves with too many of something, and we have to get creative- beet bread, eggplant cake, zucchini cookies, etc.. We also encourage CSA members to not only try our recipes, but share their own! Many of the following recipes are credited to current and former CSA members. Enjoy!










































By Cecilia Deferrari 
Sweet peppers
Summer Squash e.g. zucchini &/or pattypan
Garlic (optional)
Tomatoes (optional)
Carrots (optional)
Sweet Corn (optional)
Olive oil (a splash)
Tamari or sea salt(optional)
Chop ingredients and place in a pot with just a little water over a medium flame.
Cook to taste.
The eggplant will take from 20 minutes to a half hour to cook. If it seems a little watery, just drain it a bit! Or have it as soup! Add a spash of oil AFTER having cooked the dish. You may want to add a dash of tamari, for flavor or sea salt. It tastes even better if you let it sit for a day or two and also freezes nicely. You can serve this with brown rice, or millet (which absorbs flavors like a sponge ) and yogurt sauce. You can also eat this with browned, ground meat or roasted chicken or lamb. This dish can be eaten hot or cold.

from the kitchen of Gilian Shallcross
Makes 4 servings
2 skinless boneless chicken breast halves (about 1 pound)
5 fresh cilantro sprigs plus 1/3 cup chopped cilantro
1 whole scallion plus 2 chopped scallions
1 pound sugar snap peas
3 bok choy, thinly sliced crosswise
1 English hothouse cucumber, quartered lengthwise, thinly sliced crosswise
1 red jalapeño chile, thinly sliced
2 1/2 tablespoons seasoned rice vinegar
2 1/2 tablespoons vegetable oil
1 tablespoon minced peeled fresh ginger
Fill medium skillet with salted water; bring to boil. Add chicken breasts, cilantro sprigs, and whole green scallion; reduce heat to medium and poach chicken until just cooked through, about 20 minutes. Using tongs, transfer chicken to plate; cool. Add snap peas to same skillet; increase heat to high and cook until crisp-tender, about 1 minute.
Drain; rinse snap peas under cold water to cool. Discard whole scallion and cilantro sprigs. Coarsely shred chicken. Toss chicken, chopped cilantro, chopped scallions, snap peas, and next 3 ingredients in large bowl. Whisk vinegar, oil, and ginger in small bowl. Add dressing to salad; toss to coat. Season to taste with salt and pepper.

Farm Girl Farm provides these fabulous greens often throughout the season—a mixture of various spicy greens, as opposed to a traditional lettuce-y salad mix. You can use them as a spicy salad—try a contrasting sweet dressing. Also try them cooked–sauté them in olive oil with a little cut up onion or garlic green (see below). Or throw several handfuls at the last minute into any stir-fry you are making. Or any soup. They reduce dramatically, so you get not only great taste but a big nutritional addition to what you are cooking. The important thing is to cook them for a VERY short time, just stirring them until they wilt. Ever wonder what’s in that little bag? Ready? Your bag of baby bitter greens might include two types of beet and chard greens, red mustard, orach, tatsoimizuna, Tokyo bekana, hong vitkomatsuna, kale, purple radish and dandelion greens, red and green mustard greens, and endive.

You can eat these small Japanese turnips raw—some people eat them like apples. You can slice them thin in a salad, or make larger pieces for a stir fry. You can also strir fry the greens. Some people roast turnips, as well, with olive oil and garlic.

1 pound Swiss chard, washed and trimmed (remove woody center stem), roughly chopped
Bring large pot of water to boil, salt it. Cook stems until almost tender, about 5 minutes. Add the chopped leaves. Continue to cook until both stems and leaves are tender, another couple of minutes.
Drain and serve hot chard with butter, extra-virgin olive oil, and/or vinegar. Or, drain, drop in bowl of ice water to stop the cooking, drain again, place in covered container and refrigerate for up to 2 days.

From Ruth Ballenzweig, FGF staff
Sautee one onion and several radishes (optional). Add water and bring to a boil. Add udon or soba noodles. When noodles are cooked, add miso. Remove small amount of hot water and add miso paste, stir until dissolved, add to larger pot, taste and add more miso to taste (caution, miso is very salty—add slowly).
Slice one bok choi into thin slices, throw into soup to point of wilting (do not boil or overcook bok choi OR miso).
Add fresh ground black pepper to taste.
Note: noodles will absorb more liquid over time so if serving soup later, add noodles separately.CRUNCHY FALL SALAD
This recipe is based on something a friend of mine introduced me to while we were on vacation in Puerto Rico last year…none of the vegetables were local or fresh, but hey, it was a delicious salad, and recently as I looked over the array of veggies on my countertop, I remembered…Salad
One bunch FGF baby celery, minced (set leaves aside in freezer bag for soup stock!)
2 carrots, minced
1 onion, minced
1 head crispy lettuce—preferrably romaine, chopped (one could certainly use cabbage here instead of lettuce, but lettuce is what we’ve got right now)
optional: several baby turnips or radishes

sesame oil
tamari or braggs
lemon juice
1 clove garlic
chives or scallions
fresh ginger
salt & fresh ground pepper
optional: sesame seeds

1) Mince and chop vegetables and place in large bowl.
2) In mason jar or other widemouth jar with lid, add in a 2 to 1 ratio the sesame oil, tamari and lemon juice (i.e. add 1 tablespoon sesame oil and 1 each tamari and braggs. Adjust this ratio to taste if dressing seems too oily/heavy by adding more tamari or lemon juice).
3) Peel ginger (I use a spoon) and grate into the jar, to taste. Press garlic clove into the jar. Finely chop chives or scallions and add these, along with salt and freshly ground pepper, to taste, to the dressing. Some people enjoy adding a bit of honey or other sweetener to the dressing, as well.
4) Put lid on the jar and shake vigorously. Pour dressing over salad and toss well. The salad is delicious immediately and even better the next day (although this is where the cabbage version would probably be better than the lettuce version). Variations include adding minced chicken or tofu cubes.Chicken Soup with Rice or Noodles
Makes 4 servings, takes 30 minutes to prepare.
5 to 6 c. chicken stock
1/2 cup long-grain rice or pasta
1 carrot, peeled and cut into thin slices
1 celery stalk, minced
1 onion, minced (this is my addition-LM)
1 c. raw or cooked chopped boneless skinless chicken* (or more)
salt and freshly ground black pepper, to taste
Minced fresh parsley for garnish
1) Place stock in a large deep saucepan or casserole and turn the heat to medium-high. When it is just about boiling, turn the heat down to medium so that it bubbles but not too vigorously. Stir in the rice, carrot, and celery, onion, and cook, stirring occasionally, unitl they are all tender, about 20 minutes.
2) Stir in the chicken. If it is raw, cook another 5 to 8 minutes, unitl it is cooked. If it is cooked, cook 2 or 3 minutes, until it is hot. Season with salt, pepper and parsley, and serve.
Note: use orzo or other small pasta, angel hair or other thin noodles or cooked grains in place or rice. For a thicker version of this soup, increase pasta to 1 cup, use 2 carrots and 2 celery stalks. If you plan to store this soup, cook the rice separately andstir it in during the last stage of coking or it will absorb too m uch liquid durng storage.We’ve had a lot of recipes for how to prepare kale and the other bunched greens in, but here is another, heartier take on this operation from our very own Mike Ballon’s Castle Street Café Cookbook. Call me a heathen but I’d use this recipe for collards, too.

Bread and Butter Pickles

2 1/2 lbs cucumbers (fresh from Farm Girl Farm)

1 pound white or yellow onions, thinly sliced

1/4 cup pickling salt (can use Kosher salt or Sea Salt as a

substitute, regular table salt has additives in it that will turn the

pickles dark and muddy the color of the pickle juice)

1 1/4 cup white distilled vinegar

1 cup apple cider vinegar

2 1/4 cups sugar

1 Tbsp mustard seeds

1 teaspoon crushed red pepper flakes

1 inch cinnamon stick

6 whole cloves

1/2 teaspoon turmeric

1 teaspoon on ground pepper (white or black)

Slice the cucumbers into 1/4 inch slices

Slice the onions in half moon slices

in a large pot, combine sugar, vinegar, water and spices. Bring to a boil, stirring to dissolve sugar.

Add cucumber and onion slices, Return to a boil, stirring gently and trying to submerge slices as they cook.

When the pot returns to a boil, boil for 90 seconds, then remove from heat. The slices should have changed from a bright cucumber green to a darker pickle green.

Sterilize yours jars, add lids and rings to hot water then remove to paper towels, Fill jars with hot pickle mixture and liquid leave 1/8 inch head space, wipe rims clean with a wet cloth and place lids on and screw on the rings. Process jars accordingly.: 20 minutes for quarts, 10 minutes for pints and 5 minutes for half pints.

Remove jars and place on counter overnight make the jars are sealed.

If you are planning to store your pickles outside of the refrigerator for any length of time, you will need to sterilize your jars before canning, and heat the filled jars in a hot water bath after canning.

If you are planning to eat the pickles right away and store them the whole time in the refrigerator, you can skip the water bath step. It’s still a good idea to sterilize the jars first, you can do that by

running them through the dishwasher, or placing them in a 200°F oven

for 10 minutes. To sterilize the jars for canning, place empty jars on a metal rack in a large, 16-qt canning pot pot. (Jars must rest on a rack in the pot, not on the bottom of the pot). Fill with warm water and bring to a boil. Reduce heat to warm to keep the jars hot and ready for canning. Remove with tongs or jar lifters one by one as you can the cucumbers. Sterilize the lids by bringing a pot of water to a boil and pouring water over a bowl containing the lids.

[This recipe demonstrates another great way to incorporate lots of veggies at once—not all of the below are in season now but simple substitutions can be made with what is…and, frankly, I think you can always chop up kale and drop it into soup at the last moment and get a few extra vitamins in! --LM]
4 quarts water
1 large cut-up chicken, preferably stewing or large roaster
bunch of scallions, whole
4 parsnips, peeled and left whole
1/2 cup chopped celery leaves plus 2 stalks celery and their leaves
1 rutabaga, peeled and quartered
1 large turnip, peeled and quartered
1 kohlrabi, quartered
6 carrots, peeled and left whole
6 tablespoons chopped fresh parsley
6 tablespoons snipped dill
1 tablespoon salt
1/4 teaspoon pepper
1 zucchini
Put the water and the chicken in a large pot and bring the water to a boil. Skim off the froth.
Add the marrow bones, scallions, parsnips, celery, 3/4 of the rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 tablespoons of the dill, and the salt and pepper. Cover and simmer of 2 1/2 hours, adjusting the seasoning to taste.
Strain, remove the chicken, discard the vegetables and refrigerate the liquid to solidify. Remove the skin and bones from the chicken and cut the meat into bite-size chunks. Refrigerate. Remove the fat from the soup.
Just before serving, reheat the soup. Bring to a boil. Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips as well as a few pieces of chicken. Simmer about 15 minutes or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill.

Original recipe by Judith Janowski
2 cups shredded zucchini (8oz.)
3 eggs
2 cups granular sugar
1 cup cooking oil
2 tsp vanilla
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 cup chocolate chips
1 recipe Peanut Butter Frosting
1. Preheat oven to 325 F. Line muffin cups with paper bake cups or lightly coat with nonstick cooking spray.
2. In a large bowl stir together zucchini, eggs, granulated sugar, oil, and vanilla. Add flour, cocoa powder, baking soda, salt, baking powder, and chocolate chips; stir until combined. Spoon batter into prepared cups, filling about half full. Bake about 25 minutes (about 15 minutes for mini-cupcakes) or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove from cups. Cool completely. Frost with Peanut Butter Frosting.
Peanut Butter Frosting:
Beat 1 cup peanut butter, 1/3 cup softened butter, 1 tablespoon milk, and 1teaspoon vanilla with electric mixer on medium speed until smooth. Gradually add 1 _ cups powdered sugar, beating until combined. If necessary, stir in 1 to 2 teaspoons additional milk until desired consistency.


From Gilian Shallcross, Farm Girl Farm CSA member

People who think they don’t like kale (or peppers) love his recipe. Serves about four.

2 t. olive oil

2 bell peppers, sliced

1 T. chopped, seeded jalapeno pepper (about 1 small one)

1/4 t. each of salt and pepper

1 lb. of kale, stems removed, chopped

1/2 cup broth (vegetable or chicken)

1 minced garlic clove

Lemon wedges (optional)

Heat olive oil in big saucepan over medium high heat.

Add pepper, jalapeno, salt, and pepper and cook

3 minutes or until tender.

Add chopped kale and broth.

Cover, reduce heat to medium-low, and cook 10 minutes, stirring once.

Stir in garlic.

Increase heat to medium and cook, uncovered, for 2 minutes or until liquid evaporates.

Serve with lemon wedges.

From Ryan Carey, FGF CSA member
Sautee one large onion in olive oil. When it starts to get soft, throw in two cloves chopped garlic. Add 3 T. curry powder, 1 T chile powder. Sautee all together for approx 1 minute.
Add cubed winter squash, toss to coat with oil, onions, etc.
Add enough vegetable stock and cream to cover your squash (1 part stock to 2 parts heavy cream. If using coconut milk instead of cream, use 3 parts).
Cook until squash is tender. Serve over grain of your choosing (cous cous, rice, etc).

From the kitchen of Ruth Ballenzweig, Farm Girl Farm Girl 
2-3 cucumbers
juice of 1/4-1/2 of a lemon
approx. 1 cup plain yogurt
small bunch of dill
salt and pepper to taste
Rinse and peel 2-3 cucumbers (I like to leave on some of the skin)
Thinly slice cucumbers into a bowl
Remove thick stems and loosely chop dill
Add yogurt, lemon, juice, and salt and pepper to taste
Stir and enjoy!
This a light, cooling summer salad. Double or triple quantities for a great potluck dish!


1 bunch Rabe Greens, tough stems discarded, and chopped

1 clove garlic, minced

1/2 cup packed parsley leaves, minced

1 tablespoon Lemon juice

1/2 cup toasted walnuts

2/4 cup parmesan cheese

1/4 cup ricotta or a mild and creamy goat cheese

1/2 lb Farfalle (bowtie) pasta

Olive oil

salt and pepper

Begin by blanching rabe greens- this helps curb their bitterness. To blanch, bring a large pot of water to a boil and season with 2 teaspoons salt. Set up a large bowl of iceboater and season that as well with 2 teaspoons salt.

Cook rabe for 1 minute and then transfer immediately to ice bath. Drain, squeeze out any excess water, then chop roughly.

In a food processor, add greens, garlic, parsley nuts, parmesan, and lemon juice. Puree until smooth. Taste mixture and add more salt if necessary. Add ricotta or goat’s cheese and blend once more. Set aside.

For pasta:

Bring a large pot of water to a boil (can use rabe water again) and season with 2 teaspoons salt. Cook pasta until it is fairly al dente- a minute or so less than your usual preference- because it will get cooked further later.

While pasta cooks, add pesto to a large skillet (large enough to fit pasta later) along with 1 1/2 cups of the pasta water, and heat over medium heat.

When pasta is ready (remember- slightly undercooked), add to the pesto in the skillet and toss well. Stir vigorously and continue to cook until sauce is heated through and pasta is at desired tenderness, 2-3 minutes.

Remove from heat, garnish with a healthy drizzle of high quality extra-virgin olive oil and sprinkle with parmesan cheese.

It is possible to quickly freeze raw tomatoes without blanching them first. Frozen tomatoes are best used in cooked foods such as soups, sauces and stews as they become mushy when they’re thawed. Tomatoes should be washed (just with water) and dried before cutting. After washing, cut away the stem scar and surrounding area. Place the tomatoes on cookie sheets and freeze. Once frozen, transfer the tomatoes into freezer bags or other containers. Seal tightly.

a la Nichole Calero, FGF CSA member
Not so much a recipe as a formula…make up your own proportions, to taste.
Garlic Scapes
Olive Oil
Grated Parmesan Cheese
Cut the scapes into inch long sections. You can use most of the scape, I threw away just the end. Put the scapes in the food processor. Throw in a couple of handfuls of walnuts, about 1/4 as much parmesan as walnuts, and add olive oil. Process for a very long time. You can add some salt and fresh ground black pepper if you like. Throw in some fresh spinach too, towards the end, or some fresh basil. This freezes well for a month.

Serves 6.  Prep time 30 minutes

4 T. olive oil

1 large garlic clove

1 1/3 cups fresh basil leaves

3/4 cups parmesan cheese, grated

salt and pepper to taste

1 1/2 cups green beans, trimmed

4 T. balsamic vinegar blended with 1/2 t. dark brown sugar

Blend olive oil and garlic in blender until almost smooth.  Add basil and cheese and blend until basil is finely chopped but not pureed.  Season with salt and pepper and set aside.

Steam beans approximately 6 minutes, until tender but still crisp.  Mix beans with pesto.  The flavors are best when this dish is served right after the pesto and beans are combined, or when it is left at room temp. no longer than 4-5 hours before serving.  The pesto can be prepared several hours before the beans are cooked.

From Merrill Sanderson, Farm Girl Farm CSA member and power weeder

2 lbs tomatillos, husked and cut in half
3 green tomatoes, chopped
1/2 cup olive oil
2 mild chile peppers, chopped (substitute some jalapenos if you want more zip!)
1 shallot, chopped
5 sprigs cilantro, chopped
1/3 cup white vinegar
1/4 cup garlic powder to taste
1 teaspoon salt

Put the tomatillos, tomatoes, oil, chili peppers, shallots, cilantro, vinegar, garlic powder and salt in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes until the tomatillos have softened. Pour into a blender, puree until smooth. Chill and serve with chips.


The say that antioxidants in eggplant may promote memory and healthy aging. Plus, this is really good, even if you aren’t a great lover of eggplant.

1 eggplant cut crosswise into 1/2-inch thick slices

1 t. salt, divided

1/2 cup balsamic vinegar

1/2 cup dry red wine

1 T. brown sugar

1 small zucchini

1 small yellow squash

1 large red bell pepper, quartered

1 t. olive oil

1 t. pepper

1/2 cup goat cheese

1 T. fresh basil, chopped

1 t. fresh oregano

Prepare grill.

Place eggplant slices in a colander and sprinkle with 1/2 t. salt. Toss well and let stand ten minutes. Rinse thoroughly and dry with paper towels.

Combine vinegar, wine, and sugar in a saucepan, bring to a boil, and simmer until reduced–(about eight minutes).

Trim ends from the zucchini and yellow squash. Slice each lengthwise into four slices. Flatten pepper pieces with your hand. Brush eggplant, squash, and pepper pieces with oil and sprinkle with rest of salt and with pepper. Place pepper pieces (skin side down), eggplant, and squash on a grill rack and grill eight minutes or until tender, turning once.

Combine cheese, basil, and oregano.

To assemble the stack, place one eggplant slice on a plate and top with 1/2 of the cheese mixture. Lay one strip of yellow squash and one of zucchini, side by side. Drizzle with 1/3 of vinegar and wine mixture. Repeat procedure three times, on separate plates (serves four). Let stand five minutes before serving.

Eggs (preferable from Sean at North Plain Farm, when available)
Bacon (also from North Plain Farm, and optional, of course)
Sliced bread from Berkshire Mountain Bakery
Slicing tomato
Baby greens—either salad greens or bitter green mix
Sea salt
Freshly ground pepper
I put the bread in the toaster and meanwhile make two slices of bacon and a fried egg (the toast takes awhile because I do it twice—I like it crunchy!). I put the fried egg on top of one slice of toast, add the bacon (cut in half so they’ll fit on the sandwich), a thick slice of tomato, cucumber and onion. Then I add the salt and pepper, and finally, with one hand, put a pile of greens on top of the egg/veggies while with the other hand I quickly press the second piece of toast down before the whole thing topples over. This is the dish that keeps on giving.

When leaving the farm late in the evening and feeling too exhausted to go into town but knowing that there isn’t much in the fridge at home, I buy a package of ground beef from the freezer and grab whatever vegetables are within arm’s reach.
I begin browning the beef with minced garlic and a bit of salt.
Meanwhile, I chop up onions, carrots, peppers, squash, swiss chard or kale, and tomatoes. As the beef browns, I throw the veggies into the pot in the order of how long they need to be cooked. I throw in a few pinches of salt and pepper, maybe a couple dashes of Braggs or tamari. I put the tomatoes in second to last—don’t want to overcook them. After I turn off the burner, I throw in whatever greens I have and cover the pot and let them steam into the mix. After about 10 minutes I lift the cover, stir, and hoist a giant helping into my bowl. This dish makes a ton of food—tastes great even if you are too tired to make a grain to go with, but lasts even longer with some rice or quinuoa or couscous, and is good cold the next day for lunch.

Hands-on time: 25 minutes
Time to table: 25 minutes
Makes 4 cups, easily adapted for less
1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon good mustard
1/2 teaspoon sugar
Salt & pepper to taste – go easy here
Fresh mint, chopped
1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons with a Benriner
2 apples, peeled, grated to cut into batons (try to keep equivalent volumes of kohlrabi:apple)
Whisk cream into light pillows – this takes a minute or so, no need to get out a mixer. Stir in remaining dressing ingredients, the kohlrabi and apple. Serve immediately.


From Gilian Shallcross, Farm Girl Farm CSA member

People who think they don’t like kale (or peppers) love his recipe. Serves about four.

2 t. olive oil

2 bell peppers, sliced

1 T. chopped, seeded jalapeno pepper (about 1 small one)

1/4 t. each of salt and pepper

1 lb. of kale, stems removed, chopped

1/2 cup broth (vegetable or chicken)

1 minced garlic clove

Lemon wedges (optional)

Heat olive oil in big saucepan over medium high heat.

Add pepper, jalapeno, salt, and pepper and cook

3 minutes or until tender.

Add chopped kale and broth.

Cover, reduce heat to medium-low, and cook 10 minutes, stirring once.

Stir in garlic.

Increase heat to medium and cook, uncovered, for 2 minutes or until liquid evaporates.

Serve with lemon wedges.

Tender, fresh kohlrabi has a radishy-turnipy taste. It can be peeled and sliced thinly into salads, like you would prepare radishes or, later in the season, celeriac.
Chef Jeremy Stanton reminds us that you can also cook kohlrabi—peel, slice thinly and warm lightly with butter, salt and pepper. Mmmmm!! I would go so far as to say you might try the above turnip recipe with your kohlrabi. And stop in the herb garden for some of those seasonings—we’re starting to have them.

From Angela Theil-St. Fairsted, in One United Harvest
2-3 garden-fresh medium bell peppers.
6 eggs, scrambled
1 T. olive oil
Put 1 tablespoon olive oil in a skillet and heat to medium. De-seed peppers and slice, rinse in cold water, do not pat dry. Add peppers to the skillet and cover. Saute the peppers for approximately 15 mintues or until tender. Add scrambled ages and enjoy sandwiched between warm French bread.

From Sara Schlosser, Sandlewood Farm, Wolcott, Vermont, in Julie Sochacki’s One United Harvest
1 winter squash
2 T Vermont (or Mass) maple syrup
1 T. butter
salt and pepper, to taste
Wash squash and cut in half. Clean out seeds and pulp. Steam until soft and the skin easily peels off. Run under cold water until cool enough to handle. Add 2 tablespoons of maple syrup and 1 tablespoon butter for each medium squash as well as salt and pepper to taste. Mash or puree and enjoy! Alternatively, when squash is in half and cleaned, add 2 tablespoons of maple syrup and butter to each half. Bake at 375 degrees for 45 minutes or until soft. Enjoy! Serves 2 to 3.

From Danielle and Lauren, FGF staff and fried vegetable enthusiasts
Several large onions, sliced in thick rings
1 12 oz. beer of your preference – we like Wolaver’s organic brown ale*
1.5 c. flour
cooking oil
1 tsp. baking powder
*cold club soda or anything carbonated could be substituted for the beer
Mix the flour with salt, baking powder, and your favorite seasonings – we like mustard powder, ground black pepper, and a touch of cayenne. Pour the cold beer into the flour mixture, and stir. It should be the consistency of pancake batter – you can add more flour if needed.
Heat a half inch of oil in a pan. Dip onion slices into batter, and immediately drop into pan. Cook a few minutes

on each side, until golden brown


6 C. Freshly Cooked Pasta

1/4 C. Olive Oil

4 C. Arugula, washed

1 pint Cherry Tomatoes, Halved

Grated Parmesan or crumbled Feta or Berkshire Blue Cheese

Prepare your favorite kind of pasta according to the manufacturer’s directions. When the pasta is done, drain well and toss with the olive oil and arugula. Add the halved cherry tomatoes and when served, sprinkle with the cheese.


Adapated from Mollie Katzen, The Enchanted Broccoli Forest

3 medium potatoes, scrubbed and cut into 1 inch chunks

3 c. cleaned, chopped leeks

1 stalk celery, chopped (I use more since our celery is slender)

1 large carrot, chopped

4 c. water (I use 2 c. homemade stock and 2 c. water and I notice a big difference)

1 1/2 t. salt (I use Braggs liquid Aminos instead of the salt, to taste)

1 c. milk

fresh ground pepper

fresh herbs for garnish—parsley, chives, fennel, you name it

Place potatoes, leeks, celery, carrot water (and stock) and salt in soup pot or Dutch oven.  Bring to a boil, cover and cook until potatoes are tender (about 20 minutes).  Remove from heat, let cool until safe to puree (otherwise the blender explodes!).  Puree in blender or food processor in batches and return puree to the pot (I usually return it to a second, empty, pot).  Stir in the milk.  Add black pepper to taste, and adjust salt if necessary.  Serve hot or cold, topped with a sprinkling of fresh herbs (so pretty!!).

This side dish makes a nice change from mashed potatoes. It is delicious but rich—a little goes a long way. Can be made 1 day ahead and chilled in a baking dish, covered. Bring to room temperature and reheat, covered, in a preheated 450°F oven until hot, about 20 minutes, or in a microwave.
2 lbs parsnips, peeled and cut into 1-inch pieces
2 lbs russet (baking) potatoes, peeled and cut into 2-inch pieces
1 T plus 1/2 t. salt (you could cut this down)
1 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
1/4 t. black pepper
Cover parsnips and potatoes with cold water by 1 inch in a 6- to 8-quart pot, then add 1 T salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes. Meanwhile, bring cream, butter, pepper, and remaining 1/2 t. salt to a simmer in 4-quart heavy pot over moderate heat. Drain vegetables in a colander. Force warm vegetables through ricer into cream mixture, then stir to combine well.

Contributed by Gilian Shallcross
1 pound turnips, peeled and cut into 1/4 inch thick slices
2 T butter
1/4 cup water
1 t. sugar or 1 T maple syrup
salt and pepper to taste
mince fresh parsley, mint, or cilantro for garnish
Place turnips, butter, water, sugar, salt and pepper in medium saucepan over high heat; bring to boil and cover. Turn heat to medium-low and cook for 5 min.
Uncover and raise the heat. Cook, stirring occasionally, until the liquid has evaporated and the carrots are cooking in butter or oil. Lower the heat and continue to cook, stirring occasionally, until tender, a few more minutes.
Taste and adjust seasoning if necessary, garnish, serve.


Adapted by Vivian Stein from Serious Eats dot com

1 napa cabbage

1 Kohlrabi or a few Radishes

1/4 cup coarse sea salt

1 cup water

4 green onions (Scallions), cut into 2-inch lengths

3 cloves garlic, minced (substitute with Garlic Scapes if possible)

1 tablespoons minced or grated ginger

1 tablespoons Korean chile powder

1 1/2 tablespoons Asian fish sauce

1. Rinse the cabbages and cut them crosswise into about 2-inch lengths.  Cut the kohlrabi or radishes into pieces about 1/4 inch thick.

2. Dissolve the salt in 1 cup water. Put the cabbages and kohlrabi or radishes in a large bowl and pour the salt water over them. Let sit at least 6 hours or overnight.

3. The next day, drain the vegetables but reserve the water. Return the cabbages and  kohlrabi or radishes to the same bowl. Add the green onions (scallions), garlic, ginger, chile powder, and fish sauce and mix well. Pack the mixture into a 1-gallon glass jar. Slowly pour the reserved salty water over the vegetables to cover, leaving about 1 inch of space on top. Tightly close the jar.

4. Let the jar sit in a cool, dark place for 2 to 3 days, depending on the weather and how ripe (pickled) you like your kimchi. Refrigerate after opening. It will keep for a couple of weeks, after which you’ll want to make fried rice, kimchi pancakes, or a hot pot with it.

Adapted from Vegetables Every Day by Jack Bishop
Hands-on time: 10 minutes
Time to table: 45 minutes
Serves 4 (smallish servings since roasted vegetables shrink so much)
1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic (optional, to my taste)
Good vinegar
Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (This can be done on the pan but you’ll likely use more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn’t be fully preheated) and roast for 30 – 34 minutes, stirring every five minutes started after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi don’t get squishy).

From Ruth Ballenzweig. Ruth says, of this recipe, “yum! very creamy with no dairy! peppers don’t have to be red, just not green.”

3-5 ripe sweet peppers
1-2 onions
garlic to taste (i like lots)
1 mid-sized boiling potato
olive oil
salt and pepper
4 cups broth
hot peppers and/or parsley for garnish

preheat broiler
halve and deseed 4 pepps.
place face down on greased pan and broil until skins are blackened.
remove pepps from oven and put in closed paper bag. remove skins. cut peppers into 1-inch pieces.
sautee chopped onion, a bunch of chopped garlic, 1 mid-sized potato, peppers, in a big soup pot.
add broth and bring to a boil. lower heat and simmer until potato is tender.
process with an immersion blender (or regular blender or food processor) until smooth.
add salt and pepper to taste and garnish with finely chopped parsely or thin (de-seeded) slices of hot pepper.

A great vegetarian recipe. Serves 10.
2 T. olive oil
3 cups coarsely chopped onion
5 cups cubed, peeled eggplant (about a pound)
2 cups cubed zucchini (about a pound)
1 cup chopped red bell pepper
2-3 cups chopped, seeded, peeled tomato
2 T. chopped fresh parsley
1 t. chopped fresh thyme
1 t. salt
1 t. sweet paprika
1/2 t. black pepper
Heat oil in nonstick skillet. Add onion and cook until tender, stirring occasionally. Stir in eggplant, zucchini, bell pepper, and garlic. Cook 5 minutes, stirring frequently. Stir in tomato, parsley, and thyme.
Cover, reduce heat, and simmer 5 minutes. Uncover and simmer 10 minutes more, until vegetables are tender and liquid evaporates. Stir in salt, pepper, paprika and cook 1 minute.

Bok choy (“white vegetable”) has been cultivated in China since ancient times. It is light and sweet, with a crisp texture and high nutritional value. Boy choy is enormously versatile and may be used in soups, stir-fries, appetizers, and main dishes. It was introduced into Europe in the 1800s, but it is still most popular in Chinese, Filipino, Korean, and Thai cooking.
4 bunches of baby bok choy
2 slices of peeled ginger
2 T. soy sauce
1 t. sugar
1 t. salt
1 cup low-sodium chicken broth
Few drops of sesame oil
1 t. olive oil for stir-frying
Wash the bok choy well and drain. Separate the stalks and leaves. Cut the stalks diagonally and cut the leaves across. Heat wok or skillet and add oil, then ginger. Stir fry for about 30 seconds, until the ginger is aromatic. Add the bok choy, stalks first and then leaves. Stir in the soy sauce, sugar, and salt and stir-fry on high heat for one minute. Add the broth, cover, and simmer for about two minutes. Stir in the sesame oil and serve. Makes four servings.

1 large bunch kale (or collards!)
1/4 pound slab bacon, cut into cubes*
1 onion, sliced
1/2 teaspooon minced garlic
1) Trim off the bottom stems of the kale and cut the bunch in half
2) 2In large skilled, brown the bacon until it releases some fat inot the skillet, then add the onion. Cook until lightly browned.
3) Add about 1/4 cup of water to the pan, place lid on top of the skillet and allow to cook for between 5-10 minutes over moderate heat.
4) Remove cover, stir well, serve with roasted or grilled meat.


Mark Bittman

Yield 4 servings, 45 min

A frequent mistake is to attack the squash with a standard vegetable peeler. Quicker and more reliable is to use a sharp, heavy knife. You’ll take part of the flesh with it, but given the large size and small cost of winter squash, this is hardly a concern.


2 pounds peeled pumpkin or winter squash (weigh after peeling)

4 to 5 cups chicken or other stock

Salt and freshly ground pepper

1. Place pumpkin or squash in saucepan with stock to cover and a pinch of salt. Turn heat to high and bring to boil. Cover pan, and adjust heat so that the mixture simmers. Cook until pumpkin is very tender, about 30 minutes. If time allows, cool.

2. Place mixture in blender, in batches if necessary, and puree until smooth. (The recipe can be prepared a day or two in advance up to this point; cool mixture, place in a covered container, and refrigerate.) Reheat, adjust seasoning and serve.

Recipe tested and approved with two thumbs up by Ryan Carey, FGF CSA member
2 medium delicata squash (about 2 pounds) or other firm winter squash
3 tablespoons unsalted butter
1/4 cup very coarsely chopped fresh chives
1 tablespoon coarsely chopped fresh rosemary
*Note, any herbs will work!
1 1/2 cups fresh unfiltered apple cider or juice
1 cup water
2 teaspoons sherry vinegar
1 teaspoon salt
Freshly ground black pepper
1. Squash. If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices. Other types of squash should be peeled with a chef’s knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick.
2. Herb Butter. Melt the butter in a large pan over low heat. Add the herbs and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.
3. Cooking the squash. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper, and additional salt if needed.


(Courtesy Anne Burrell)

serves 6


2 cups heavy cream

3 cloves garlic, smashed

1 bundle thyme

Pinch of cayenne

Kosher salt

1/2 stick butter, plus extra for baking dish

2 pounds turnips, peeled and sliced very thin (mandoline works best)

1 1/2 cups grated parmigiano


Special Equipment: mandolin, 11 by 7-inch baking dish

Preheat the oven to 375 degrees F.

Put the cream, garlic, thyme and cayenne in a saucepan and season it with salt. Taste to make sure it is adequately seasoned. Bring the cream to a boil and then turn off the heat. Let the mixture steep for 15 to 20 minutes.

Butter the baking dish and layer in 1/3 of the sliced turnips. Sprinkle 1/3 of the grated cheese over the turnips and dot with 1/3 of the butter. Remove the thyme and garlic from the cream and pour 1/3 of the cream over the turnips. Repeat this process 2 more times until all of the ingredients are used up.

Cover the dish with foil, place on a baking sheet and bake in the preheated oven for 35 to 40 minutes. Remove the foil and bake for another 20 minutes, until golden. When done a fork should slide in and out of the center of the dish easily.

For easier serving, let the dish rest 10 to 12 minutes before serving.

This has been a Farm Girl Farm favorite for a few seasons now…
By Catherine J. Harley, Four Springs Farm, in Julie Sochacki, One United Harvest 
6 free-range chicken skinless, boneless breast halves
4 c. chicken broth
1 medium onion, chopped
2-3 hot peppers
1 bay leaf
2-3 garlic cloves, crushed
1 pound whole tomatillos, husked
1/3 c, chopped fresh cilantro
1 t. sugar (optional)
salt, to taste
sour cream, garnish
In a covered large Dutch oven, simmer chicken in broth with onion, peppers, garlic, and bay leaf for 15 minutes after reaching a boil. Remove from heat and let cool 15 minutes. Remove chicken from pot and set aside until cool enough to handle. Meanwhile, add tomatillos to the pot, bring to a boil over medium-high heat and boil the tomatillos, uncovered for 10 minutes or until soft. With a slotted spoon, transfer the tomatillos and peppers to a blender, add the cilantro and puree. Pour the mixture back into the stock and mix well. Season to taste. Pull chicken breasts apart into large chunks, add back to the tomatillo mixture, and simmer until sauce thickens slightly, about 10 minutes. Serve hot with tortilla chips, guacamole or avocado slices. Garnish with a dollop of sour cream.

2 slices of whole-wheat bread, cut into one-inch cubes
1/2 cup chopped onion
2 cups spinach leaves
1 garlic clove, minced
1/2 t. chopped fresh thyme
1/2 t. salt
1/8 t. pepper
3 large egg whites
1 large egg
1 cup chopped, seeded tomato
2 T. grated Parmesan cheese
Preheat oven to 375. Place bread cubes in 1_ quart baking dish coated with cooking spray.
Heat a nonstick skillet and coat it with cooking spray. Add onion and sauté 3 minutes. Add spinach and garlic and sauté 2 minutes. Remove from heat. Combine thyme, salt, pepper, egg whites, and egg in a bowl. Stir with a whisk and stir in spinach mixture and tomato. Pour this mixture over bread cubes land sprinkle with cheese.
Bake at 375 for 20 minutes and let stand 5 minutes. Two servings.

The quality and ripeness of the tomatoes is important so use what are are getting from Farm Girl Farm. This recipe takes awhile, but it is worth it.
Serves 6
1 1/2 pounds tomatoes
3 cups chicken stock
2 cups water
Scant 1/4 teaspoon crumbled saffron threads
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 medium fennel bulb, fronds chopped and reserved for garnish,
stalks discarded, and bulb finely chopped (2 cups)
1 cup finely chopped onion
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
1/2 cup grated Parmigiano-Reggiano
Bring a large pot of water to a boil.
Core tomatoes and cut a shallow X in bottom of each, then blanch tomatoes in boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking.
Peel tomatoes using tip of a small paring knife, then halve tomatoes crosswise. Squeeze juice from tomato halves through a sieve into a bowl, pressing on and then discarding seeds. Finely dice tomato flesh.
Bring stock, water, saffron, and tomato liquid to a simmer in a medium saucepan and keep at a bare simmer.
Meanwhile, heat oil and butter in a heavy medium saucepan over medium heat until foam subsides, then add fennel and onion and cook, stirring occasionally, until softened and beginning to turn golden, 12 to 15 minutes.
Add rice and cook, stirring constantly, until it turns opaque, about 3 minutes. Reduce heat to medium-low, then add wine and cook, stirring, until absorbed. Continue simmering and adding hot tomato-saffron stock, 1 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, 18 to 25 minutes total (you will have some stock left over).
Stir in diced tomatoes, cheese, and salt and pepper to taste. Thin with stock if desired.


Courtesy Barbara Kingsolver

1 egg, beaten

1 cup butter, softened

1 cup brown sugar

1/3 cup honey

1 tbsp. vanilla extract

Combine in large bowl.


1 cup white flour

1 cup whole wheat flour

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

Combine in a separate, small bowl and blend into liquid mixture

1 cup finely shredded zucchini

12 oz chocolate chips

Stir these into other ingredients, mix well. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350, 10 to 15 minutes. Makes about two dozen cookies.