Eating from the Farm: Cooking Ideas

Inspiration for delicious local, farm fresh eating from the farmers and farm share members!

Meat & Potato Skillet Gratin

April 1, 2020 – 6:10 am

At this season transition moment, this recipe from the New York Times cooking so caught my eye.  Root vegetables baked with some meat, greens and a bit of creamy sauce…Yes please.    I have adjusted it a bit to be farm friendly and more flexible, but as Melissa Clark says about her recipe, “This hearty, […]

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French Roasted Onion Soup

March 19, 2020 – 8:35 am

With the current world pandemic and people being home perhaps with more time to cook, some onion soup might be a great option. Onions and broth are BOTH super good for your immune system (see links above for details) and it is a cozy, soothing dish (with or without the cheese). And if you have […]

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Beet Poke (‘po-kay’)

March 14, 2020 – 7:06 am

Somehow, my mind had nearly forgotten about this delightful way to enjoy beets. I haven’t had it in ages, but it is lovely and somehow as we transition between Winter and Spring, it is particularly pleasing. Thanks to our farmshare member Jo Ann, for introducing us to the Hawaiian Poke (po-kay)!   Traditionally it is a […]

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Potato Pastry Quiche

March 5, 2020 – 12:42 pm

Thanks to Donna Farley for this one.  She did some experimenting and the rest of the farm team was happy to be the test audience.  We liked both the potato pastry and the pure mashed potato crust, which is a fun way to use more farm ingredients and make a quiche for gluten free folks! […]

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Roasted Cabbage Steaks

February 28, 2020 – 10:44 am

Simple AND really delicious, not truly, this could reconfigure your relationship with cabbage. Not surprisingly, this approach was introduced to the farm by Donna, as many recipes/approaches are and it has stuck as a favorite. You get some of that satisfying crunch yet the soft, meatiness too. A great side dish for nearly any meal! […]

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Avga me Domates: Eggs on a Bed of Tomatoes

February 20, 2020 – 8:45 am

In Greek: αυγά με ντομάτες, pronounced ahv-GHAH meh doh-MAH-tess. This is a quick and simple dish to make, and the tastes are fabulous. Certainly most of the Mediterannean cultures have a version of this dish and many others as well.  In their recent One-Pot Meals focus, NY Times Cooking shared a Shakshuka recipe, which adds […]

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Maple Egg Custard

February 13, 2020 – 8:52 am

A few years ago, thanks to our friends at Vermont Network who were here for a meeting, we tested out a new egg based dessert, this Maple Egg Custard.  Safe to say it was a hit, even called addictive by some.  Yet simple and truly a low sugar dessert.  We can’t wait to try it […]

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Deviled Eggs with Bacon or Ham Mayonnaise

February 1, 2020 – 8:18 am

Deviled eggs, so good and really has become one of our obsessions, using the ham or bacon fat.  There are a lot of eggs so enjoy! Perfect for a party or  just your own enjoyment.   #1 – Hard Boil the eggs Our favorite tip for successful peeling, comes from Mark Bittman.  With a cake tester […]

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French Onion Panade… or Broth Bread Pudding

January 15, 2020 – 10:32 am

We recently dined at Kismet and yes, had to have their bread pudding! It reminded me that we learned to make it last winter and the time has come to drink & eat more bone broth — here is a great way to eat it!  Friends are wonderful for so many reasons, one of which […]

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Hasselback Potatoes

December 13, 2019 – 5:55 am

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 […]

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