All Recipes

• 1.5 pounds russet potatoes, cut into eighths (wedges)
• 1/4 cup parmesan cheese, grated
• 1-2 tablespoons olive oil
• salt and pepper to taste
• optional other spices like onion powder, garlic powder, and/or cayenne
• dipping sauce of choice (ranch dressing or ketchup are both good choices)

Prepare potatoes. Put the rest of the ingredients into a resealable plastic bag.  Add potatoes and shake until coated.  OR just coat each wedge by hand in a bowl.  Put potatoes skin side down towards pan in one layer.  Roast at 425 degrees until potatoes are tender, about 30 minutes. 

It's hard to imagine that you'd have too many tomatoes to know what to do with.  But, that time does come around once or twice in a season and here's a great way to use a bunch of tomatoes as a yummy side dish or try making a sauce out of them!

Small-ish tomatoes, halved lengthwise
salt
olive oil

Preheat oven to 300 degrees.  Oil a rack that will fit on top of a baking sheet.  Oil the baking sheet, too.  Place tomatoes cut side up on rack, sprinkle with salt and a few drops of oil.  Put in oven and roast for 2 hours.  Remove from oven, let cool for 1/2 hour then serve.  If you have leftovers, you can add them to soups or puree them into a flavorful sauce.

2-3 heads pac choi, chopped
8 oz. mushrooms, sliced
1 tablespoon cooking oil
1 garlic scape, minced (or 1 tablespoon minced garlic)
1 tablespoon soy sauce

Heat oil in skillet to medium hot.  Add garlic and stir-fry for 30 seconds, stirring.  Add pac choi and mushrooms and stir-fry for 2-3 minutes, stirring.  Add soy sauce and serve immediately.

• 2 bok choys, thinly sliced
• 2 carrots, grated or peeled into very thin strips
• 1 red pepper, thinly sliced
• Sesame seeds for garnish

Dressing:

• 3 TBLS olive oil
• 1 TBLS rice wine vinegar (or white wine vinegar or cider vinegar)
• 1 TBLS sesame oil
• 1-2 teaspoons soy sauce
• 1 teaspoon honey (or sweetener of choice)
• salt and pepper to taste

Combine the veggies in bowl. Combine dressing ingredients and whisk to emulsify. Pour dressing over salad and garnish with sesame seeds.  

1 bunch, pac choi, thinly sliced
½ bunch carrots, thinly sliced
½ bunch salad turnips, thinly sliced
¼ cup cilantro, chopped
½+ teaspoon salt or to taste

Toss above ingredients in a bowl.  Then, pour over the following dressing, whisked together:
2 tablespoons olive oil
1 tablespoon cider vinegar
1 tablespoon lime juice
1 garlic scape, minced
1 teaspoon maple syrup
1 teaspoon prepared mustard
¼ teaspoon red chili flakes

Toss slaw together, let marinate for 15 to 20 minutes, and serve!

1-2 TBSP cooking oil
1 bunch green onions, chopped
24 Oregon Giant snow peas (or substitute snap peas), chopped
1 TSP minced ginger root
2 heads pac choi
1 clove minced garlic
1/4 TSP red chili flakes

Dressing:
3 TBSP olive oil
1 TBSP cider vinegar
1 TBSP soy sauce

Heat oil in a skillet.  Add onions and cook 2 minutes, stirring.  Add snow peas and ginger and cook another 2 minutes.  Add chopped stalks of pac choi and cook 2 minutes.  Then add pac choi leaves, garlic, chili flakes and stir-fry until leaves wilt down.  Remove from heat.  Pour over the dressing and serve hot.  Serves 2-4.
 

• 1 cup fresh cilantro
• 1 ½ cups fresh mint
• 1 green chili pepper (or more to taste)
• 1 onion
• handful of cashews (for texture)
• juice of one lime (or lemon )
• ½ tsp salt
• little water as needed

Put everything in the food processor and blend to a paste.

This pesto is great on a fish fillet or baked/broiled meat.

You can also pack the pesto into an ice cube tray, and freeze the cubes, so you have the pesto all winter to use as needed.

This delicious and easy recipe is courtesy of Gene's mom.  Thank you for this gem, Pam!

2-4 tablespoons butter
Parsnips, cut into thin bite size slices
¼+ teaspoon mild curry powder, or to taste
salt to taste
2-4+ tablespoons cream, or to taste

Heat butter on medium in heavy bottomed skillet.  Add parsnips and sauté until tender, about 10 minutes.  Sprinkle on curry powder and salt, stir until combined.  Add cream and stir 2-3 minutes until thickened into a sauce.  Serve hot!

Pam is Farmer Gene's mom and she makes a killer Potato Salad with whatever she has on hand.  Here's an example of her recipe and she reminds us that it is flexible to whatever veggies you have in season.  Feel free to subsitute as she indicates.  It is a meal unto itself!

• 4 lg potatoes
• 3 eggs, hard boiled & chopped
• 1 - 2 cups snap peas, cut in halves or thirds
• 1 medium sweet onion, minced
• 1 medium purple daikon radish, shredded
• Additional veg like green beans, broccoli, celery, peppers (something with crunch!), optional
• 1 lb. (or more, if you'd like) cooked and crumbled bacon

dressing:

• 1/2 cup mayo
• 1/2 cup sour cream
• salt & pepper to taste
• dijon mustard to taste

Mix dressing and pour over salad veggies. Mix well

Lastly, add a good handful of finely chopped fresh herb (like dill, parsley, basil, oregano or cilantro) and gently toss.

This is great with eggs for breakfast!

• shishito peppers
• salt
• cooking oil

Halve the shishito peppers and remove seeds and stems.  Heat oil on medium-high in skillet.  Add peppers in single layer and sprinkle generously with salt.  Fry for 3-5 minutes on each side or until skin is beginning to blister and darken.  Serve hot!  Yum!

Yes, you can make pesto out of more than just basil!  And this bright green pesto is so fresh tasting and delicious on sandwiches, pizza, and pasta!  It's just as easy to make as regular pesto.  

• 1 garlic clove, chopped (or can use 1-2 garlic scapes)
• 1 cup parsley, rinsed and chopped
• 2 teaspoons, mint leaves, minced (optional)
• Several tablespoons olive oil, as needed
• 3 tablespoons grated parmesan cheese, or to taste
• Salt to taste

Add the garlic to the food processor and pulse until finely minced.  Add the parsley and optional mint to the food processor and process until finely chopped. With the machine running slowly add the olive oil and process until the mixture is smooth (or slowly work into the mixture using a mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine.  Store in a small, tightly lidded container in the fridge for up to 1 week or freeze.

• 1 medium onion (or leeks), chopped
• Cooking oil
• ¾ pound parsley root, peeled and chopped
• ½ pound potatoes, peeled and chopped
• 1 quart broth (chicken or vegetable)
• ½ cup milk or cream (dairy or non-dairy), or to taste
• Nutmeg, parsley, salt and pepper to taste

Heat oil in pot on medium. Add onions and cook stirring until translucent, but not browning. Add parsley root and stir for another 2 minutes. Add potatoes and broth. Bring to a boil and reduce to a simmer until all veggies are tender. Puree. Add milk to taste. Season with nutmeg, salt and pepper to taste. Top with parsley (optional). Serve warm.

1 ½ pounds parsnips, peeled, and chopped
1-2 tablespoons butter or oil
1 cup minced onion or shallot
2 large apples, peeled, cored and chopped
salt and pepper to taste
cream, sour cream, yogurt, etc. to taste
1-2 teaspoons fresh ginger root, finely grated

Boil the parsnips until tender.  Drain well.  Meanwhile, heat butter in skillet on medium and sauté the onions and apples until softened, stirring to prevent sticking.  Combine all ingredients and puree (for smoother) or mash by hand (for chunkier).  Check seasonings and serve hot!  Makes great leftovers, too.

2-4 tablespoons butter
1 large onion, chopped
1 pound carrots, chopped
1 pound parsnips, peeled and chopped
2-4 cups chicken or vegetable broth
salt and pepper
¼ cup cream or milk

Heat butter in pot on medium.  Add onion and sauté until softened, about 5 minutes.  Add carrots and parsnips, broth, and simmer until tender, about 20 minutes.  Remove from heat and puree.  If too thick, add more broth.  Add salt and pepper.  Add cream or milk.  This soup is also good cold.

Make this with winter parsnips and it is incredibly sweet!  Loved it and reheated well as a leftover.

1.5-2 pounds parsnips, peeled and cut into match sticks
1 cup cream
1/4 TSP ground turmeric
1/4 TSP ground cumin
pinch of chili powder or cayenne powder
1/4 cup crumbled feta cheese
salt and pepper to taste

Blanch parsnips for 2 minutes.  Drain well.  Grease a baking dish and add parsnips.  Cover with cream and spices and mix well.  Season with salt and pepper.  Top with feta cheese.  Bake at 400 degrees for 30-45 minutes or until parsnips are tender.

• 8 oz (2-3 cups) parsnips, finely grated
• 1 cup all purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1/2 cup buttermilk (or sub plain yogurt)
• 1 large egg 1-2
• TBLS maple syrup or sugar
• 1 tsp vanilla

Butter or cooking oil Mix dry ingredients in mixing bowl. Mix wet ingredients separately. Add wet ingredients and grated parsnips to dry ingredients. Mix until it is like a thick batter. Add additional buttermilk if necessary to thin. Heat oil in large skillet over medium heat. Spoon on 2-3 TBLS dollops batter and flatten into 1/2” thick cakes. Cook 2 min per side until browned. Serve hot with butter and/or sweetener. 

1-1.5 cups beets, peeled and sliced very thinly
¼ cup cabbage (red or green is okay), shredded
¼ cup onion or leek, sliced very thinly
¼ tsp rosemary (or other dried herb of choice)
2 tsp salt
1 cup water

Combine beets, cabbage, onion or leek, and rosemary.  Toss well.  Stuff into a pint jar leaving about 1 inch of head room.  Combine salt and water and mix until dissolved.  Pour over veggies until covered.  Do not fill it all the way to the top with liquid.  Cap.  Leave at room temperature to ferment for at least 5 days.  Release pressure from lid daily and check taste for progress.  Refrigerate when you like it!

This is a quick pickle that you can keep in your fridge.  Easy and delicious!

1-1 1/2 cups winter radishes, cut into half moons (daikon or whole small summer radishes will work, too)
1 cup of vinegar
1/4 cup of sugar
1 tablespoon salt
1 pint jar, with lid

Heat the vinegar, sugar and salt and mix around until the sugar and salt have dissolved into the liquid.  Remove from heat and let cool for 10 minutes or until you can easily put your finger in the liquid without burning it.  Stuff your jart with slices of radish and cover with the vinegar/sugar/salt mixture.  Put a lid on your pickles and put in the refrigerator for 24 hours.  You can start eating these refrigerator pickles as soon as you want to and they will get more flavorful the longer you leave them in the fridge.

This salad is particularly good made with our 'Diva' cukes, European-style thin skinned, seedless and super delicious!  Easy to make ahead and just have in the fridge for lunches or a picnic with burgers.

2 large diva cukes, peeled and sliced very thinly into rounds
1/4 onion, sliced very thinly
1/4 green pepper, sliced very thinly
1 clove garlic, minced
1/2 cup vinegar (we use cider)
1-2 tablespoons sugar or maple syrup
2 teaspoons salt
ground pepper to taste

Combine vegetables and garlic into a bowl.  Whisk together remaining ingredients into a dressing.  Pour over veggies and toss to combine.  Cover and refrigerate overnight to marinate. 

Delicious and nutritious

1-3 tablespoons oil
1 onion, chopped
2-4 cloves garlic, chopped (optional)
1-2 lbs. chorizo sausage, either loose, or links chopped into bite sized pieces
1 bunch kale, tough midribs removed on larger leaves and chopped
3-4 cups broth (chicken, veggie, or other)
salt and pepper to taste

Optional other ingredients:
1-2 cups cooked dry beans, like pinto or white beans
1-2 cups diced potatoes (add in when you add broth)

Heat oil in pot on medium.  Saute onions until translucent.  Add garlic and sausage and fry until cooked through.  Add kale and  broth.  Bring to boil, reduce heat, and simmer until kale is tender, about 30 minutes.  Check spicing and add salt and pepper if necessary.  Serve hot and makes great and easy leftovers!
 

4-5 tablespoons oil or butter
1/2 cup shallot (or onion) sliced
1 pound potatoes, peeled and very thinly sliced
Salt and pepper
7-8 eggs, beaten
2 tablespoons milk
1 teaspoon dried thyme or any minced fresh herbs like chives or parsley

Sauté shallots in 1-2 tablespoons oil until tender, about 5-10 minutes.  Combine with potatoes, oil, salt and pepper.  Roast at 400 until tender, 20-30 minutes.  Whisk eggs, milk & herbs together, season with salt and pepper.  In oven safe skillet, pour eggs over potatoes and bake at 350 for 20-30 minutes.  Serve with salsa!

• 6-8 oz horseradish root, cut into 1-2” pieces
• 1/2 cup white wine vinegar (or white vinegar)
• 2 TBLS water
• 1 tsp sugar
• 1/2 tsp salt

Put horseradish into blender (no need to peel with young horseradish) and blend until finely minced. CAREFULLY remove lid being sure to keep your face turned away from the bowl to avoid breathing the VERY pungent fumes as they are released. Stir remaining ingredients together and add to the blender bowl. Pulse a few more times until fully incorporated. CAREFULLY remove lid again and transfer into a jar. Will keep in fridge for at least a month. Makes 1 ½ cups.

• 1.5 lbs pumpkin, seeded, peeled, and chopped into 2” chunks
• ½ lb potatoes, peeled, cut in ¾” cubes
• 2 eggs, beaten
• 3 TBLS butter
• 1.5 cups Gruyere cheese, grated
• Salt & pepper to taste

Boil pumpkin and potato until tender. Drain and mash or puree until smooth. Cool slightly while pre-heating oven to 375, then add eggs, butter, seasonings, and 1 cup cheese. Mix well. Pour into a 9x13 greased casserole, top with remaining cheese and bake until a knife comes out clean, approx 30 min.

• 4 tablespoons cooking oil
• 4-16 ounces bacon, chopped (depending on your taste)
• 2 cloves garlic, minced
• 1 large red onion, diced
• 2 carrots, diced
• 3 stalks celery, diced (optional)
• 1 large potato, peeled and diced
• 4 cups chopped pumpkin (peeled and seeded)
• 28 ounces canned tomatoes (chopped preferred, or whatever you have)
• 1/2 - 1 tablespoon oregano
• 1 bay leaf
• 4 cups cooked red kidney beans (or 2 cans)
• 5 cups vegetable or chicken broth
• 4 cups chopped kale or cabbage
• 1 cup shredded parmesan
• salt, to taste

Heat a pot over medium-high heat. When it's hot, add the oil. When the olive oil is hot, add the bacon and cook for 1-3 minutes, stirring.  Add the garlic, onion, carrots, and optional celery. Cook on medium for 10 minutes, stirring occasionally. Turn it lower to prevent sticking, if need be.  Add the potato and pumpkin. Stir.  Add the oregano, bay leaf, tomatoes, kidney beans, cabbage, and stock. Cover and bring to a simmer. Reduce heat and simmer for 30 minutes, or until the veggies are cooked.  Season with salt.  Remove the bay leaf.

Serve with a sprinkle of parmesan.