Recipes

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 […]

Yellow Tomato Soup

  from our dear friend Liz This was an amazingly simple and delicious soup she made for us a few summers ago and we loved it!  Made from the Golden Rave tomatoes…I suppose it would also be delicious with another variety of tomatoes.  Perfect for these cool days in the midst of tomato season.  Enjoy! […]

Tomatoes stuffed with Cream Cheese & Pesto

Donna got inspired again for delicious and pretty!   Ingredients: 20 Small Tomatoes (I used Jaune Flamme) 8oz Cream Cheese – softened 4oz Cilantro Pesto (or any of the pestos offered by GMG) Salt & Pepper 20 Basil Leaves   Directions: Slice a tiny piece off of the bottom of each tomato, so that they […]

Three Tomato Salsa

From Moosewood Restaurant New Classics This is our staple salsa recipe.  Of course these days we just chop any mix of the ingredients below and put them in a bowl, stir and enjoy.  We rarely even add the olive oil, it just doesn’t need it.  But as a guide to get going…ah, enjoy the freshness! […]

Fried Green Tomatoes

Fresh ripe tomatoes are generally the stars of the tomato show, but green tomatoes have their own special value.  We don’t have the volume that comes at the end of the tomato season, but plenty for a nice treat! Fried green tomatoes are tasty and quick to make (and great with hot sauce) – take […]

Black Currant Meringue Pie

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 […]

Mustard and Herb Rubbed Rack of Goat

  This is the quick approach from Bruce Weinstein & Marc Scarborough and their GREAT cookbook, Goat.  Wonderful recipes and fun to read as they have a great sense of humor as well.  Another good option for the racks is the slow roast approach, resulting in meat that falls off the bone. Adjusted a bit […]

Creamy Basil Dressing

The basil is gorgeous and prolific and this may be my new favorite dressing.  There are definitely variations possible depending on your mood and ingredients on hand! We taste tested a few at farmer lunch and settled on a hybrid, which will be part of our Summer Farm Dinner!   Ingredients 1 cup packed fresh […]