Browse by Tag: garlic

Roasted Garlic

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. […]

Creamy Beetroot Risotto

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 […]

Grilled Garlic Scapes

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 […]

Root Vegetable Bread Pudding

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 […]

Broccoli Raab with Garlic

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 […]

Carrot Soufflé

  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 […]

Roasted Fennel and White Bean Dip

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 […]

Kale Pesto

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 […]

Winter Tomato Sauce

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 […]

Chard with Caramelized Onions and Garlic Scapes

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 […]