Browse by Tag: greens

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.   […]

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 […]

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 […]

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 […]

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 […]

Sausage Hash with Poached Eggs

Browsing for recipe inspiration, was reminded of this totally delightful farmer lunch a few years ago.  And what a nice time for a cozy, hash and it would be lovely served with some hot sauce or Roasted Red Pepper sauce.  Made a few changes to take advantage of what is now on offer at the […]

Easy Cheesy Bake

From BBC’s Good Food – Translated into American and adapted for Green Mountain Girls Farm ingredients by Donna Farley Donna made this for farmer lunch today, paired with simple shredded carrot salad and there were many happy farmers!  We were brainstorming the many other ways it could also be delicious – with cilantro and cumin; […]

Seasons and Slow Food: It’s a Blur!

Summery winds and harvest of 55 pounds of beans and 48 pounds of cucumbers make it even more unbelievable that it is October! While we sweat, mess around with irrigating amidst this dry spell and worry about bitty winter greens bolting, John, Laura’s Dad, and the geese head south. They are wise knowing this lovely […]

Greens and Valore Galore

Déjà vu. The radar showed purple, Northfield Farmers Market was cancelled and the radio alerts brought us back to a year ago when we retreated to the basement during tornado warnings. No hail this time for us but the rage of these storms is sobering. The Cornish Cross chicks (a.k.a. the Adirondacks) became soaked and […]

Greens on the Green and Milk on the Screen

It is easy to take things for granted. This week as Mari’s Dad turned 95, our farm was privileged to be part of a positive WCAX series on the new face of farming in Vermont. (Part 1, Part 2 ) We feel lucky. Sometimes it takes stepping out of regular patterns to notice one’s good fortune. “What sold?” […]

Radishes