All Recipes

2-3 slices bacon
3/4 cup sliced mushrooms
parmesan cheese, grated

Fry bacon. Remove from skillet. Saute mushrooms in the bacon fat until soft, 8-10 minutes. Pour mushrooms and bacon fat over the greens hot. Top with the bacon, crumbled, and some grated Parmesan cheese.

Despite the title, this is also really good cold as a leftover.  Love it both ways!

4 cups cabbage, finely shredded
¾ TSP sugar, or to taste
¾ TSP salt, or to taste
½ - ¾ cup orange juice
1 TBLS orange peel, grated
½ TSP caraway seeds

In medium skillet, combine all ingredients. Bring to a simmer. Cover and reduce heat until cabbage is crisp tender. Serve warm.

• 1 small green cabbage, sliced thinly
• 1 cup grated watermelon radish
• 1-2 TBLS onion, minced

Toss veggies in a large bowl.

Whisk together the following ingredients, pour dressing over veggies, mix, and marinate for at least 1 hour.

• ½ tsp salt
• 1 clove garlic, minced
• 5 TBLS olive oil
• 2 TBLS mayonnaise
• 1 TBLS apple cider vinegar
• 1 TBLS lemon juice

• 2 cups watermelon radish, peeled and
• cut into matchsticks
• 1 large apple, cut into matchsticks
• ½ cup red onion, thinly sliced
• 2 avocados, chopped
• ½ cup cilantro, minced
• 1 cup feta cheese, crumbled
• 1/3 cup chopped nuts or seeds, optional

Combine all above ingredients into large bowl. Toss with following dressing, whisked together:

• ¼ cup olive oil
• 2 TBLS lime juice
• 1 TBLS vinegar (rice or cider)
• 1 tsp ground cumin
• Salt and pepper to taste

This yogurt based marinade is amazing!  It could be used for many other veggies or chicken or fish, too! 

1 tablespoon oil
1 head caulilfower
1 1/2 cups greek yogurt (plain)
juice of 1 lime + zest
cayenne/chili powder to taste
1 tablespoon cumin
2-3 garlic cloves, minced
1 teaspoon curry powder
salt and pepper to taste

Combine ingredients except oil and cauliflower. Dunk cauliflower into marinade and smear it over the surface evenly. Bake on greased sheet using oil at 400 until surface is dry and browned about 30-40 minutes (or longer, but check fairly frequently to avoid burning). Marinade should form crust on outside of cauliflower. Let cool slightly then slice into wedges.

Note: We didn't use greek yogurt so the marinade didn't stick very well to the surface of the cauliflower so it didn't make a crust. Still yummy though and served with leftover marinade.

Borscht is basically beef, beets, vegetables and broth.  If you don't have some of these veggies you can substitute with others.  Cabbage is also good in this as well.  You can get creative with whatever you have!

1 lb. boneless beef, cut into 1 inch pieces
3-4 tbls cooking oil
1 large or 2 medium leeks (or onions), trimmed, washed, sliced
2 garlic cloves
1 cinnamon stick
¼ tsp allspice
1 16oz can tomatoes
¾ lb. beets, peeled and julienned or shredded
7-8 cups broth or water
1 bay leaf
Salt and pepper to taste
3 carrots, peeled and chopped
2 medium, or 3 small rutabagas (or potatoes or parsnips or a combo), peeled and chopped
Splash of vinegar

Heat oil in saucepot until hot.  Brown beef in batches and transfer to bowl.  Add additional oil and sauté leeks over medium heat for about 10 min, stirring.  Add garlic, cinnamon, and allspice and stir for 30 seconds.  Then add tomatoes with their juices, breaking up tomatoes with your spoon.  Return beef to pot.  Add beets, water/broth, bay leaf and salt and pepper.  Heat to boil then cover and simmer until beef is mostly tender (1-3 hours).  Stir in carrots and rutabaga and return to boil.  Reduce heat and simmer again until all is tender (1/2-1 hour).  Stir in vinegar at the end and check seasonings.  Top each bowl with optional sour cream. Serves 4-6.

9 Tbls butter
1 lb. onion, halved and sliced
2 cloves garlic, minced
1 lb. potatoes, cut in half and thinly sliced
1 lb. carrots, peeled and thinly sliced
1 lb. parsnips, peeled and thinly sliced
3 Tbls white flour
2 ½ cups milk
1 ½ tsp salt
¼ tsp ground black pepper
¼ tsp ground nutmeg
1 cup grated cheese

Preheat oven to 375. Heat skillet over medium heat. Add 6 tbls butter, onions, and garlic and gently sauté for 15 minutes, stirring. In large baking dish or casserole, combine sliced root vegetables with cooked onions. Bake until tender, about 45 minutes to 1 hour. Meanwhile, heat remaining 3 Tbls butter over medium heat in sauce pan. When warm add flour and stir one minute. Then, dribble in milk while constantly whisking. Bring milk mixture to a boil while stirring. Then turn down heat and simmer 5 minutes until sauce has thickened, stirring. Remove from heat and add salt, pepper, and nutmeg. Add sauce to roasted vegetables and mix, topping with grated cheese. Bake 15 minutes until bubbly. Serves 6-8.

You can use any kind of squash flesh here.  Acorn, butternut, buttercup, delicata, or any of the various specialty squashes that we grow from year to year.  You can double it and put it into a 9 x 11 casserole.  Keeps well in fridge for a week or freezes well, too.

• 1 ½ cups cooked winter squash puree
• 1 cup cocoa powder
• 2/3 cup coconut oil, softened
• ¼- ½ cup maple syrup (or to taste)
• 6 TBLS nut butter (peanut, almond, etc)
• 2 tsp baking soda
• 2 tsp vanilla
• ½ tsp salt
• 4 large eggs

Preheat oven to 350. Mix dry ingredients in one bowl and wet ingredients in a separate bowl. Combine and gently mix. Pour into greased 8 x 8 casserole and bake 40 min or until a fork inserted in the middle comes out clean. Serve hot or cold and no one will ever guess it’s veggie based! 

8-12 oz macaroni, cooked until al dente, drained
2-3 Delicata squash, halved, seeded, roasted, & mashed
2 onions, thinly sliced
6 TBLS butter
2 TBLS flour
2 cups milk
2 cups cheddar cheese, grated
breadcrumbs and additional cheese to top (optional)

In large skillet, sauté onions in 2 TBLS butter until golden brown, stirring to prevent sticking.  Remove.  Melt 4 TBLS butter, add flour, and stir into paste.  Add milk and whisk 2 min.  Add salt and pepper.  Add squash and cheese and mix until combined into a sauce.  Stir in macaroni.  Top with optional breadcrumbs/cheese.  Bake at 400 to warm through, 20 min.

This dressing is all purpose!  You can use it on salads, fish, with cold beets or potatoes. 

1 bunch dill, minced
1/2 cup yogurt
2 tablespoons sour cream
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt

Whisk together all above ingredients and pour over desired food. 

This is not really a traditional recipe, just an great idea!  Combine some greek yogurt, or any kind of yogurt, with minced garlic (or garlic scapes), minced chives, and salt to taste.  Dip your radishes into this mixture and enjoy.  Of course you can embellish your dip in anyway with any spices or herbs, like cilantro, mint, cumin, lemon juice, etc.  Go wild and enjoy the juicy, crunchiness of radishes with a delicious dip!

This recipe was given to us by a friend of the farm.  Thank you to Cathy for sharing it!  It is creamy, delicious, easy to make and good hot or cold.  Try it!

1-4 TBLS butter
1 onion, sliced
1-2 bulbs garlic, cloves peeled and sliced
4 medium zucchinis (or summer squash), about 1.5-2 pounds, chopped
4 cups chicken broth
Salt and pepper to taste
1/2 tsp ginger powder

Saute onion and garlic in butter until soft and translucent.  Do not brown.  Add zucchini and saute, stirring, until softened.  Add chicken broth and simmer until very tender, 30-45 minutes.  Puree.  Add salt pepper, and ginger powder to taste.

• 8 cups medium summer squash/zucchini, halved and sliced into ¼” half moons
• 1 TBLS olive oil
• 1 TBLS garlic, minced
• 2 TBLS fresh herb, minced (thyme/basil)
• 2 large eggs
• 1/3 cup sour cream
• 1 cup+ feta, crumbled
• 2 TBLS parmesan, grated
• 1 TBLS lemon juice
• Salt and pepper to taste

Sauté garlic and herb in oil for 45 seconds. Add squash and cook 4 min, tossing. Mix eggs, feta, sour cream, parmesan, lemon juice, seasonings in small bowl. Layer half of squash in greased 2 qt casserole dish. Pour over half of egg mixture. Layer other half squash and egg mixture. Bake at 375 for 45 min until bubbling. 

• ½ cup onion, chopped
• 1-2 cloves garlic, minced
• 1 pound zucchini, chopped
• Pinch ground nutmeg and chili flakes
• Salt and pepper to taste
• ¼ cup white wine (or replace with broth)
• 1 1/3 cup chicken broth
• 1/3 cup fresh basil, chopped
• Parmesan cheese and yogurt for serving

Heat oil in pot over medium heat. Add onion and sauté until translucent. Add garlic, zucchini, spices, and seasonings. Sauté for 3-5 minutes, stirring. Add wine, broth, and basil. Bring to boil and reduce heat to simmer until very tender. Puree. Whisk in parmesan cheese and plain yogurt to taste to each bowl. Serve hot.

A easy breakfast option that can be served warm or cold.  

• 10 eggs
• 1 cup grated zucchini, squeezed to remove as much liquid as possible
• 1 cup ricotta cheese or cottage cheese or homemade yogurt/kefir cheese
• 1/2 cup feta cheese, crumbled
• 1-2 scallions, chopped or handful of chives or 2 TBLS minced onion
• 2 TBLS dill, chopped
• 2 TBLS parsley, chopped
• salt and pepper to taste

Mix all above ingredients well.  Pour into a greased 8x8 or 9x9 baking dish.  Bake at 375 until set, about 25 minutes.

This recipe is very yummy and comes recommended by our family members!  I like to prepare this the night before, put it in the fridge overnight and then put it in the oven for dinner for a very easy and delicous hot meal!

½ large onion, halved and sliced very thin
1-2 medium zucchini or summer squash, sliced very thin
1 pound ground beef (or meat of choice)
12-16 oz tomato sauce or salsa
1-1 ½ cups grated cheese
Salt and pepper to taste

In the casserole layer some tomato sauce, onion, zucchini, beef, tomato sauce, and cheese.  Repeat another round of the same layer topping off with a good layer of cheese.  Season with salt and pepper, bake in 350 degree oven for 1.25-1.5 hours, and serve.

Sara, our employee, contributed this recipe.  When I made it I used farm fresh tomatoes which made for a juicier and still very delicious lasagna!  You can leave out the beef to make it vegetarian or add any other veggie you like!  Enjoy!

1 pound ground meat (optional)
salt and pepper to taste
1 tablespoon cooking oil
1/2 cup onion, chopped
3 garlic cloves, minced
1 28-ounce can tomatoes
2-4 tablespoons chopped fresh basil
3-4 medium zucchini, sliced lengthwise very thinly (approx 1/8")
1 1/2 cups ricotta cheese
1/2 cup grated parmesan cheese
1-2 eggs
3 cups mozzarella cheese

Brown the meat adding salt until cooked through.  Drain and reserve on plate.  Saute onion in oil until softening.  Add garlic, meat, tomatoes, basil, salt and pepper to taste.  Simmer uncovered on medium-low until saucy and thickened.  This took me a while since I was using fresh juicy tomatoes.  If you use canned it will be less time.  Stir occasionally to keep from sticking.  Meanwhile lightly salt zucchini slices and lay on paper towels in one layer for at least 1/2 hour to draw the water out of them.  You should have at least 30-40 slices of zuke.  Combine ricotta, parmesan and egg.  Make layers until you reach the top of a baking dish in this order: meat/tomato sauce, cheese mixture, grated mozzarella, zucchini slices.  Repeat.  Finish with meat sauce at the top.  Bake at 375 for 45 min (part of that covered with foil to prevent too much browning).  Add more mozzarella cheese and bake another 15 mintues until cheese is melted.  Serve!  Also makes good cold leftovers for lunch the next day.

• 1 ½ - 2 lbs zucchini/summer squash,
• sliced into ¼” rounds
• Salt and pepper to taste
• 4 TBLS olive oil, divided
• 1 cup breadcrumbs
• 1 ¼ cup Parmesan cheese, grated
• 2-3 cups of your favorite tomato sauce

Toss squash with salt, pepper, and 2 TBLS oil on sheet pan(s). Roast at 450 for 10 min, remove from oven, reduce temp to 400. Mix breadcrumbs, 2 TBLS olive oil, 1/3 cup Parmesan, ½ tsp salt, pepper to taste. Layer ingredients into 9” pie plate or casserole dish in this order; tomato sauce, Parmesan, squash, repeating for three layers and finishing with a little sauce and cheese topped with the breadcrumb mix.  Bake for 25 min. Cool for 10 min and serve.

• 3 cups shredded zucchini/sum. squash
• 1 large onion, chopped
• ½ cup grated parmesan cheese
• ½ cup grated cheddar cheese
• ½ cup olive oil or melted butter
• 1 cup Bisquick (homemade is fine)
• 4 eggs, beaten
• ¼ cup chopped fresh herb of choice (parsley, dill, basil)
• 1 tsp salt
• ½ tsp pepper

Grease 9” pie pan. Combine all ingredients until just evenly mixed. Bake at 350 until lightly browned, about 40 min.

3 ½ cups grated zucchini (if using large ones, remove seed cavity first)
½ sweet pepper, diced
½ cup onion, minced
1 clove garlic, minced
¼ teaspoon each of spices like ground mustard, Chinese five spice powder, allspice, cumin, chili flakes
1 hot pepper, minced (optional if you like it hot!)
1 tablespoon salt

In bowl, mix all ingredients.  Transfer to quart jar and pack down leaving at least 1 inch of head room at the top of the jar.  Cover tightly with lid.  Leave at room temperature for 2-5 days and then transfer to the refrigerator.  Check early and often!  Start tasting your relish before 2 days if it is hot because fermentation can happen really fast sometimes!  When you like the taste, chill and enjoy out of your fridge for weeks to months to come.  If it you don't eat it up too fast 🙂

3-4 medium zucchini or summer squash, cut in half (after roasting you should have 1 1/2 cups chopped)
1/4 cup olive oil
1/4 cup Tahini
2 tablespoons lemon juice
1-2 medium cloves of garlic, minced
1/4 teaspoon nutmeg
salt to taste

Place zucchini cut side up on baking sheet and roast at 400 degrees for about 1 hour or until very soft.  Let zucchini cool, then chop and place with all other ingredients into a food processor.  Process until a smooth and creamy.  Check salt and serve!  Great substitute for mayonaise or can be used as a dip or spread.  Store in the refrigerator.

• 2 packed cups grated summer squash,
• squeezed of excess liquid
• ½ cup onion, finely chopped or grated
• 1 garlic clove, minced
• 2 eggs
• ¼- ½ cup parmesan cheese, grated
• 6-8 TBLS flour (your choice)
• ¾ tsp salt, or to taste
• Cooking oil

Combine all ingredients into thick batter.  Heat oil in large skillet. Flatten tablespoons of batter into skillet and cook about 2 min per side until golden brown. Serve warm. 

• 1-2 heads cauliflower, chopped (1.5-2#)
• 1 small onion, chopped
• 2 garlic cloves, chopped
• Olive oil
• ¼ tsp dried rosemary
• 2-3 cups broth
• Salt and pepper

Sauté onion and garlic in oil until soft. Add rosemary for 2 min. Add cauliflower, 2 cups broth, and salt and pepper. Simmer until cauliflower is soft. Puree until chunky. Add more broth if needed to make thick soup. Check seasonings. Serve with croutons and a drizzle of olive oil.