Browse by Tag: greens

Photo of the Week

Some of our more enthusiastic young shoppers getting their veggies at the farmstand! We love sending our healthy, fresh veggies home with everyone, but it does warm our heart an extra bit to be feeding lots of young growing kids. Thanks Zoe, Graham and Becca & Nathan too!  

zoe with greens in farmstand

Green, a popular color

This week, farm life, is brought to you by the color green. Granted we can’t really see any green in our outside fields yet…just the very first hint where the snow has melted.  And of course where the first chervil plants are poking up..it is that time of year! But we are flush with green […]

pureeing spinach

Saag Gosht

Greens are in a great abundance for this recipe in the next few weeks.  We had heard the description of this recipe for a several years from one of our Farm Share members and it always sounds so good. Last year, Molly typed it up during spring greens season.  Here it is back, just in […]

Saag gosht goat green stew  from Molly

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

Hot and Fueled by Greens

This week was hot, so hot that we’d find the sows starting their day in their mud baths.  I must say, there were moments I was a bit jealous and it was clear they were thinking, “Didn’t we just have snow in the past 2 weeks?”.                   […]

arugula and mizuna pesto (1)

Horta from Mark Bittman

From Mark Bittman’s How to Cook Everything Vegetarian   This is a standard Mediterranean preparation for greens. They can be almost any green you like, from chard and beet greens to kale, collards, spinach, turnip or mustard greens, even arugula. A mixture is great too. This recipe is also perfect for leftover cooked greens.   […]

bok choy greens

Thanks to the Teachers

  The tatsoi, vivid and Bok choy, mustard greens, broccoli raab, kale, chard, spinach and lettuces are so lush and colorful… whether you get a chance to pop your heads into the hoop houses or experience them as they show up on our plates. Those of us eating primarily from the farm are admitting to […]

teachers visit with pigs

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 […]

BX0705H_broccoli-rabe-with-garlic_s4x3.jpg.rend.sni12col.landscape

Simple Braised Greens

This super simple, lovely version of Braised Greens is from Elena’s Pantry.  Another great one, if you want to use a bit of bacon or ham is Michael Symon’s Braised Greens with Smokey Bacon or a version especially nice with Mustard Greens.  These all work well with any greens and a mix of them. 1 tablespoon olive […]

braised-greens-DSC_3274

Celebrating Spring Greens!

I do love all of our seasonal vegetables and the roots do hold a special place in my heart for their longlasting, practical nature, loyally keeping us fed through the (usually) long Vermont winters.  That said, I always look forward to this moment that comes every year between late March and early April when the […]

mizuna asian greens in field