Recipes

Pumpkin Soufflé

  Fancy appearance, yet really easy.  And a fun, light treat.  They are pitched as dessert, but they are so light they could be anytime.  Or you could go purely savory with a carrot soufflé. (And use the entire egg!)   1.5 cups pumpkin purée (or squash purée) 1/4 cup maple syrup 1 tsp each of […]

Pumpkin souffle

Hasselback Potatoes

Looking for something new to add to the dinner party or just a festive, but easy new way to serve potatoes, or sweet potatoes?  Look no further – this recipe transforms your everyday potato into something magical with minimal prep.  These have become a favorite of many over the past few years. Some call them crispy […]

Root Vegetable Bread Pudding

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 […]

Zanahorias Aliñadas (Marinated Carrots)

‘Tis the season for roots and with the sometimes busy & chaotic nature of the holiday season it is always nice to have a dish that is meant to be served at room temperature.  We first made this dish several years ago as part of a Tapas Farmhouse Lunch we served to a group from […]

Asado Potatoes (or Beets)

Adapted from Anya Fernald’s Home Cooked – Essential Recipes for a New Way to Cook, which is fabulous!  Let’s just say the first section is on building blocks and it includes lard and 3 bone broths, including Trotter Broth – she hooked me there.  She got her start with the Slow Food movement in Italy and […]

Caramel Pumpkin or Sweet Potato Pie

– 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 […]

Brussels (Sprout) Tops

So, the sprouts themselves grow on the sides of a long stalk, sheltered by the leaves  of the plant.  The top-most leaves, are delicate, almost like baby cabbages and a special treat when you are harvesting the plants.   This week, probably this week only, we have this special offer.  Brussel Tops. What do I do […]

Greens with Fresh Ginger

There are so many ways to use fresh baby ginger, here is one simple way to spice up your greens.  One benefit of the baby ginger is that it isn’t as fibrous as mature ginger so you can often even put a chunk through your garlic press or slice or mince it. 1 bunch kale, […]

Beet Greens with Roasted Beets, Yogurt & Lemon

Last chance for beet greens with your beets for this season!  Adapted from a recipe in NY Times.  1-2 lbs beets with greens 2-3 tablespoons extra virgin olive oil, lard, bacon fat or other good fat Salt and freshly ground pepper 1-2 Tablespoons Lemon Juice 1 to 2 garlic cloves (roasted or fresh) 1 cup drained […]

Chicken Stew with Ricotta-Herb Dumplings

Recipe by Diane Fish as published in the Kitsap Sun Farm to Fork blog Place a large (or two small) stewing hen in a pot with 1 onion, 3 stalks celery, 3 large carrots, two bay leaves, sage, thyme, parsley and 1 Tbsp peppercorns.  Cover with water. Simmer 2-3 hours on low. This can also be […]