Author Archives: Donna Farley

Spinach Roulade

March 22, 2021 – 7:15 am

Often we focus on Spinach Roulade during those late Spring days when fresh spinach is super plentiful.  But truly, with blanched frozen spinach, we can enjoy roulade more often and a few steps are already done!  This was Donna’s gorgeous creation a few years ago, she adapted it from a BBC Good Food recipe.  Here […]

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Caramel Pumpkin or Sweet Potato Pie

November 1, 2020 – 9:04 am

– adapted by one of our favorite farm cooks, Donna Farley, from Fat Toad Farm’s Recipe Ingredients 15 oz pumpkin, squash or sweet potato puree (see below) 8 oz Fat Toad Farm Caramel – I use Vermont Maple flavour, FTF recommends Salted Bourbon or Original 2 eggs 3 tablespoons dark brown sugar 2 tablespoons molasses 2 tablespoons […]

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Tomatoes stuffed with Cream Cheese & Pesto

August 9, 2020 – 11:35 am

Donna got inspired again for delicious and pretty!  What a great simple but elegant side dish or appetizer!   While you might not be entertaining during this pandemic, you still deserve pretty and delicious food!  Ingredients: 20 Small Tomatoes (I used Jaune Flamme) 8oz Cream Cheese, softened or other yummy soft cheese like Sweet Rowen’s VT […]

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Stuffed cabbage – Trôo style

October 24, 2019 – 7:02 am

 adapted from BBC Good Food Darienne noted that this years cabbage harvest was excellent, so cabbage is plentiful and this dish so hits the spot on these cool days.  It was perhaps one of the most delightful new recipes a few years ago.  Donna took on using more cabbage for farmer lunch and we got […]

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Creamy Beetroot Risotto

January 31, 2019 – 8:03 am

Based on BBC Good Food Recipe So creamy, delicious and what a color!  A great different way to enjoy your beets. Thanks Donna (as always) for a great introduction! Ingredients: 2 lb (approx) cooked beets (either previously roasted, or boiled) 4 Tablespoons Lard or other yummy fat 2 Onions, chopped 2 Garlic cloves, chopped 2 […]

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Root Vegetable Bread Pudding

January 4, 2018 – 8:29 am

What a great different way to enjoy the abundance of eggs along with the solid staples of our root veggies and have something baking in the oven during these cold days!  Thanks Donna for another great recipe idea. 4 C root vegetables (I used beets and carrots) 1 1/2 C Onions – chopped 1 clove […]

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Black Currant Meringue Pie

August 3, 2017 – 8:49 am

Donna made this treat last year and we were all wowed.  Now you can do this with frozen black currants as well, but while they are fresh why not pie, and perhaps some Black Currant ice cream and fool and muffins and pancakes and just in your yogurt. Or for a lighter touch, Black Currant […]

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Carrot Soufflé

March 30, 2016 – 8:25 am

  Another recipe tested on farmers for lunch, and it got a thumbs up all around.  We found the carrot souffle particularly nice paired with some spicy items — we had a spicy dressing on a salad, but with a spicy meat dish it would be great too. Ingredients 3lb Carrots 3 Tablespoons Lard/Butter 1 […]

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Roasted Mediterranean Vegetables

September 10, 2015 – 10:26 am

Thanks to Donna Farley for this one, a great option for enjoying the last of the summer veggies! This recipe is based on a recipe in Delia Smith’s Summer Collection (translated into American!) Ingredients – rough guide! I use more of whatever is abundant or what I am craving, and I don’t always use fennel […]

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