Adapted from Food 52 Ingredients 1 zucchini or summer squash 1 cup dry quinoa 1 medium red onion 5 garlic cloves 1 sweet bell pepper 4 cups chopped turnip gr...

Adapted from The Farmers Market Cookbook By Julia Shanks and Brett Grohsgal Ingredients 1 lb Swiss chard, leaves and stems, to make 1 ⅓ cups squeezed cooked ...

Ingredients 2 cups eggplant, grated or finely diced (about 1 medium eggplant) 2 cups flour 2 large eggs 1/2 cup maple syrup 1/3 cup safflower oil 1/2 cup wal...

Ingredients 1 head radicchio. good quality olive oil coarse salt fresh mild goat cheese baguette Instructions Cut radicchio in half length wise, douse gener...

From "The Farmers Market Cookbook" By Julia Shanks and Brett Grohsgal Ingredients 2 medium eggplants or 1 large eggplant 2-3 Tbsp neutral oil 2 scallions, cu...

Ingredients 2 tablespoons high-heat cooking oil 1 bunch garlic scapes, chopped 1 ½-inch piece ginger root, peeled and minced ¼ teaspoon red-pepper flakes, or...

Ingredients 1 cups broth 1 bunch of carrots, tops trimmed to 1 inch 2 tablespoon butter 4 teaspoons chopped fresh dill 2 tablespoon chopped scallions 1 table...

Inspired from "The Farmers Market Cookbook" by Julia Shanks and Brett Grohsgal Vinaigrette: 4 tsp Dijon Mustard 4 tsp red wine vinegar 4 1/2 Tbsp extra virgi...

A couple of weeks ago, when we offered this green, a number of you asked what to do with it. Tatsoi, is a cousin of Pac Choi, whose also a cousin of Bok Cho...

Yup, it's time for that oddly-enlarged, purple stem from the Brassica family again. It will store for weeks in your fridge, but don't forget about this crop...

The leaves are turning and there is the slightest of chill in the air.  We're ready to start thinking about soup again... The soup can be made a day ahead of...

From the New York Times Cooking, Martha Rose Shulman This is an incredible way to combine balance the crisp bitterness of Frisée, a classic French green that...

One of my favorite ways to store the essence of our carrot crop is with this recipe. As the daylight draws back, it gets me thinking about how I'd like to s...

The summer crops are winding down on the farm.  It's a bit of an emotional challenge to remove them when there is still fruit waiting to flourish on the plan...

We are often asked, "What is the difference between Bok Choi and Pac Choi?" While they are both considered non-heading Chinese cabbages, their growing habits...

Photo Credit: David Edgecomb Adapted from: Dana of Killing Thyme Ingredients The Salad 1 cup uncooked quinoa, rinsed Vegetable broth (optional) This is for c...

This recipe was shared with me by one of our CSA members.  She was preparing for her mother's birthday.  At first sight of ratatouille, I thought, "For some ...

INGREDIENTS PANCAKES 2 extra large eggs 1/2 cup water 1.5 Tbsp soy sauce 1 Tbsp toasted sesame oil 3/4 to 1 cup all-purpose flour 4-5 cups shredded green cab...

Photo Credit: David Edgecomb This dressing has become a staple in our house. This time of year, we make a big batch of it now and find ourselves going for i...

This recipe was originally created by my dear friend and cookbook author extraordinaire, Alana Chernila.  I had the pleasure of testing this recipe for her l...