Recipes

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 […]

Carrot Steaks

Donna introduced us to these and they are simple and delicious!  There is a lot of flexibility on the spices and herbs you choose what is surprising is how well the spice mix does come through in the finished carrot steak.  Our current massive carrots are perfect this way! There are many variations – we […]

Charred Pepper Steak Sauce

Or…around here… charred pepper goat shank sauce or pork roast sauce or even roasted chicken sauce, but now with Greenfield Highland Beef on hand, it would be lovely on one of their steaks! With some feta crumbled on top? Mmmm, I can see it now.  We also want to try this with some of the […]

How to Part a Chicken

Several years ago, two of our teammates teamed up to not only offer a live demo of how to cut up a chicken, but to document it so folks could continue to learn from it.  We often offer thanks to our former staff, today we thank Guy & Penelope for this great piece of kitchen […]

Cooking Sweet Potato Leaves

Yes indeed, as those of you who have seen us recently at the farmstand or market know, you can indeed eat Sweet Potato leaves!  And per the notes in this week’s Stories from the Farm, they are also super nutritious.  Here are some tips for cooking them! Prepare sweet potato leaves by boiling, steaming or stir­ frying to preserve nutrients. While cooking vegetables leads to slight nutrient losses, heat also […]

Salsa Verde, Fresh!

Oh, it is the season for fresh salsa and there are now tomatillos to use as well!   Like most fresh salsas, this is just a general guideline and you can add more or less based on your preferences and what you have!  Based on a recipe from Simply Recipes; they roast the tomatillos which is also […]