Browse by Tag: garlic

Roasted Garlic

April 26, 2019 – 8:32 am

Roasted garlic is always delicious, but it is also a great use of garlic towards the end of its storage life. You can roast a bunch and then put it in the freezer to use as you wish, mixing it into soups, stews, veggies, potatoes, really any dish or spreading it on tortillas, bread, etc. […]

By Laura | Posted in Eating from the Farm: Cooking Ideas | Comments Off on Roasted Garlic

Creamy Beetroot Risotto

January 31, 2019 – 8:03 am

Based on BBC Good Food Recipe So creamy, delicious and what a color!  A great different way to enjoy your beets. Thanks Donna (as always) for a great introduction! Ingredients: 2 lb (approx) cooked beets (either previously roasted, or boiled) 4 Tablespoons Lard or other yummy fat 2 Onions, chopped 2 Garlic cloves, chopped 2 […]

By Donna Farley | Posted in Eating from the Farm: Cooking Ideas | Also tagged , , , | Comments Off on Creamy Beetroot Risotto

Grilled Garlic Scapes

July 3, 2018 – 10:46 am

While grilling for the holiday or as a key heat wave strategy, put some garlic scapes on as well.  They will be fantastic with burgers, sausages, ribs…really anything.  You can have them as a side dish or then chop them up to go on your burger or into your salad. Ingredients Olive Oil or Lard […]

By Laura | Posted in Eating from the Farm: Cooking Ideas | Comments Off on Grilled Garlic Scapes

Root Vegetable Bread Pudding

January 4, 2018 – 8:29 am

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 […]

By Donna Farley | Posted in Eating from the Farm: Cooking Ideas | Also tagged , , , , | Comments Off on Root Vegetable Bread Pudding

Broccoli Raab with Garlic

May 4, 2016 – 2:12 pm

Adapted from Ina Garten’s Recipe This recipe works well in the early spring when the braising greens are young and tender as well as when we get the delightful, but firmer Choy and Raab stalks, just adjust your cooking time accordingly. 2 bunches broccoli rabe or other cooking greens (Choi, Mustard, Kale, etc.) 3 tablespoons […]

By Laura | Posted in Eating from the Farm: Cooking Ideas | Also tagged | Comments Off on Broccoli Raab with Garlic

Carrot Soufflé

March 30, 2016 – 8:25 am

  Another recipe tested on farmers for lunch, and it got a thumbs up all around.  We found the carrot souffle particularly nice paired with some spicy items — we had a spicy dressing on a salad, but with a spicy meat dish it would be great too. Ingredients 3lb Carrots 3 Tablespoons Lard/Butter 1 […]

By Donna Farley | Posted in Eating from the Farm: Cooking Ideas | Also tagged , , | Comments Off on Carrot Soufflé

Roasted Fennel and White Bean Dip

July 28, 2015 – 7:43 am

Yum. Adapted from a Contest Winner‘s recipe on the Food52 blog. Ingredients For the Roast Fennel: 2 bulbs fennel, trimmed and cut into 1″ pieces 2 Tbsp olive oil or other farm fat 2 cloves garlic, still in papery shell salt and pepper For the Bean Puree: 3/4 cup olive oil 2 garlic cloves, peeled […]

By Laura | Posted in Eating from the Farm: Cooking Ideas | Also tagged | Comments Off on Roasted Fennel and White Bean Dip

Kale Pesto

June 10, 2015 – 8:54 pm

Kale Pesto…a new love.  The loveliness of Pesto and another way to feed my body some wonderful, nutritious greens!  We have enjoyed this as a dip for carrots (chips or crackers would work too), with pasta, on the bun of my goat burger and just with bread. We tried both recipes below – one with […]

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Winter Tomato Sauce

February 19, 2014 – 10:49 am

Adapted from “The Vegetarian Epicure” by Anna Thomas. Ingredients 1 onion 2 cloves garlic 2 Tbsp lard or oil A pinch of Basil (more to taste) A pinch of Oregano (more to taste) A pinch of Parsley (more to taste) 1 Bay leaf 1 32 oz jar of crushed tomatoes 1 32 oz jar of […]

By Penelope | Posted in Eating from the Farm: Cooking Ideas | Also tagged | Comments Off on Winter Tomato Sauce

Chard with Caramelized Onions and Garlic Scapes

June 26, 2013 – 2:38 pm

Scapes, the immature flowering stalks of plants like garlic, are my favorite “adventurous” vegetable.  One day when I wasn’t paying quite enough attention to my stir-fry, I discovered something wonderful – caramelized garlic scapes! With enough time to cook, garlic scapes will wrinkle up and begin to brown and their garlic flavor will mellow and […]

By Laura | Posted in Eating from the Farm: Cooking Ideas | Also tagged , | Comments Off on Chard with Caramelized Onions and Garlic Scapes