Recipes

Mac & Cheese with Squash & Greens

A great option for some comfort food with end of the winter squash from EggsonSunday, adapted from Culinate 1 medium winter squash (or 3 or so cups cooked pureed squash or pumpkin) 2 cloves garlic, minced 1 lb. short dried pasta, such as elbow macaroni or penne about 1 lb fresh greens (kale, chard, beet…) chopped, blanched […]

vegetarian_squashmaccheese_7 by EggsonSunday

Chard Gratin

We debuted this dish at a farm supper and concert five years ago, and it turned out to be quite a hit and remains one of our event standards.  Creamy chard steaming with sweet onions under a layer of bubbling, browning cheese…need I say more? I have been craving this lately, so made a household size […]

chard gratin

Seven Hour Leg of Goat

Ok, it sounds like a big commitment, but really the oven does most of the work and makes for a delightful holiday or just special weekend meal. The recipe below was shared by NPR and it is quite similar to the one in Weinstein & Scarborough’s Book, Goat.  Though they have much more fun commentary on […]

The Leg of Goat nearly done!

Roasted Chicken or Turkey & Squash Soup

Adapted from:  SeriousEats.com  This continues to be one of our most favorite and most requested soups. We discovered it several years ago and it was the tastiest soup we had made in ages. Bonus is that it is really simple and can easily follow a yummy roasted chicken or roasted turkey meal (yes, perfect for […]

Roasted Chicken & Squash Soup

Roasted Goat Loin

These are small (3/4 -1 lb each) but a treat and really offer 2 different meals.   The bone-in goat loin roasts are essentially the goat tenderloin, but still on the bone . A goat sized T-bone, but not cut into steaks. The loins can be roasted whole as a quick cook, then cut the […]

goat loin roasted and cut

Mexican Jalisco Style Goat Stew

Also called Goat Birria in some recipes. We adapted this recipe from one in Saveur magazine.  Their recipe may have a stronger pepper flavor, which I think might be excellent.  I was a bit short on time and the right peppers to make the pepper sauce element so adapted based on what was in our […]

mexican goat stew with fresh cilantro

Southwest Winter Squash Soup

This recipe, courtesy of Laurie McIntosh, was one of the dishes at the Seasonal Sides Cooking Class last year.  It sure is soup season.  Delicious! For 8 servings 2 medium winter squash (~4lbs) 3 tbsp olive oil Salt & Pepper 2 white corn tortillas, torn into large piecers 4 carrots, chopped 1 red onion, chopped 1 […]

southwest winter squash soup one bowl

Holiday Pancakes

Or depending on the audience you could call them Pretty Pink Pancakes or what they are…beet pancakes.  They are quite spectacular, we love them with some blueberries or other fruit, adding to the mornings color with some yogurt or even plain chevre on top! Mari figured this out last year and has continued to play with […]

Hot pink pancakes

Seared Bok Choy with Bacon Vinaigrette – Bittman

From Mark Bittman’s How to Cook Everything Mark says, “You can grill the bok choy instead of searing it if you like.” 1 1/2 to 2 pounds bok choy, parboiled and shocked 6 ounces bacon, finely chopped 3 tablespoons sherry or white wine vinegar, Artesano’s Honey Wine vinegar is also really nice here. Salt and […]

bok_choy_bacon_bittman

Flaky Beet Biscuits

We had plenty of questions and requests for the recipe at last weekend’s holiday market, so by popular demand here is the farm’s (ok really Donna’s) Flaky Farm Biscuit recipe, with a beet twist.  These are delightful to eat and with the beet addition are a treat for the eyes as well!  You can make […]

finished beet biscuits