All Recipes

This recipe is so simple and amazing!  It brings out the sweetness in carrots like no other.  To mix it up try the sweet and sour variation below that is also soooo good!

Basic Coconut Carrots

3 TBSP coconut oil
1 lb. carrots, sliced thinly and halved or quartered if fat ones
Sour cream
Salt and pepper

Heat oil on medium in heavy bottomed skillet. Add carrots and sauté, stirring frequently for 20 minutes or until very soft. Season to taste with salt and pepper. Serve immediately with a dollop of sour cream on each portion.

Sweet and Sour Coconut Carrots Variation

3 TBSP coconut oil
1 lb. carrots, sliced thinly and halved or quartered if fat ones
2 teaspoons lemon juice
1/2 teaspoon ground cumin
Sour cream
Salt and pepper

Heat oil on medium in heavy bottomed skillet. Add carrots and sauté, stirring frequently for 20 minutes or until very soft. Season to taste with salt, pepper, lemon juice, and cumin. Serve immediately with a dollop of sour cream on each portion.

This recipe is a delicious savory use of pumpkin flesh.  I have it set up to use pre-roasted pumpkin flesh.  But you can also peel and cube your pumpkin and throw it in raw.  It just might need a little longer cooking time.

• 2 cups onions, chopped
• cooking oil
• 1-2 garlic cloves, minced
• 1-2 TBLS peeled fresh ginger root, minced
• 2 tsp ground cumin
• 1 tsp ground corriander
• 1/8 tsp ground cardamom
• 1/4 tsp ground mustard seed
• salt and pepper to taste
• red chili flakes or cayenne to taste
• 4 cups pre-roasted pumpkin flesh
• 4 cups chicken broth 
• 1 can coconut milk (14 oz)
• fresh herb for garnishing (cilantro or basil would work well), optional

Heat oil in large pot.  Saute onions until translucent, stirring, about 5 minutes.  Add garlic and ginger and stir for 1 min.  Add spices and stir for 30 seconds.  Add pumpkin and broth.  Simmer until very tender, about 20-30 minutes.  Add coconut milk and salt to taste.  Puree.  Serve hot.  Thin if need be with additional water.

Don't skip the lime juice in this!  It makes it!

• Cooking oil
• 1 onion, chopped
• 1 clove garlic, chopped
• 1 TSP curry powder, or to taste
• 1.5-2 pounds summer squash, chopped
• 1 qt.+ chicken, vegetable, etc. broth
• Coconut milk, to taste
• Juice of ½ lime, or to taste
• Salt and pepper to taste
• Basil, chopped, for garnish

Saute onion until translucent in oil. Add garlic, curry powder and summer squash, sauté 2 mins. Add broth and simmer until squash is tender. Puree. Add lime juice, salt, pepper, coconut milk, and check seasonings. Top with basil in each bowl.
 

Add greens to this to make it pretty!  Baby kale or spinach works nicely, if desired!

• Cooking oil
• 1 medium red onion, chopped
• 1-2 cloves garlic, minced
• ½ tsp turmeric
• ½ tsp mustard powder
• red curry paste or curry powder to taste
• 2-3 cups water/broth (more if needed)
• 1 lb sweet potatoes, peeled & chopped
• 1 can coconut milk
• ¼ cup peanut butter, or to taste
• Juice of 1 lime, or more to taste
• Salt to taste

Heat oil in pot. Sauté onions 5 min. Add garlic, spices, curry, liquid, sweet potatoes. Simmer until sweet potatoes are very soft. Add coconut milk, peanut butter, lime juice. Puree. Check salt. Serve hot and thin as needed with more liquid.

This is a refreshing drink that we made on one of the days that was in the upper 90's this season.  Go ahead and be flexible with the ingredients, if need be!

• 1 cup coconut milk
• 1 cup yogurt
• juice of 1-2 limes
• honey or maple syrup, to taste
• handful of mint leaves, minced
• 10-12 ice cubes

Add all ingredients except for ice cubes to food processor or blender.  Blend until smooth.  Add ice cubes and blend until broken up to your liking.  Serve right away!

• 3-4 TBLS butter
• 1-2 cups leeks, cleaned and sliced
• 2-4 cups kale, chopped
• 3 cups potatoes, cut in ¾” dice
• 3 cups chicken stock
• 1 bay leaf
• 1 tsp salt, or to taste
• ¼ cup heavy cream

Heat butter in heavy bottomed pot over med heat. Add leeks and kale and sauté until wilted and soft, about 10 min. Add potatoes, chicken stock, bay leaf, and salt. Bring to boil and simmer until potatoes are soft, about 20 min. Remove from heat, stir in cream, and serve hot. Blend for a pureed version. 

• 1.5 pound beets, peeled, quartered and thinly sliced
• ½ cup red onion, chopped
• 1 TBLS fresh basil or 1 tsp dried, optional
• 2 cups chicken stock
• 1 cup freshly squeeze orange juice
• Salt to taste

Put all ingredients into sauce pan except orange juice. Bring to a boil and simmer until beets are very tender, about 30 minutes. Cool and puree. Add the orange juice. Add salt to taste (or omit). Chill before serving.

Freezes well.

• 1 pound green beans, ends snapped
• 2 TBLS olive oil
• 2 TBLS vinegar of choice (red or white wine, cider etc.)
• 1 TBLS parsley, minced (or other fresh herb)
• 1-2 TBLS scallion or onion, minced
• 1 large cucumber, peeled and chopped
• Salt and pepper to taste

Steam beans until just tender. Drain well. Chop into 1” bites. Toss with oil, vinegar, parsley, scallion, salt and pepper. Chill. Add cucumber and serve.

• 2 cups cabbage, thinly sliced
• 1 cup carrots, peeled and grated
• ½ - 1 cup raisins, chopped (if large)
• ½ cup mayonaise
• Sweetener of choice, to taste
• 1 tsp Dijon mustard
• Salt to taste

Toss the cabbage, carrots, and raisins together in large bowl. In small bowl, mix the rest of the ingredients together to make the dressing. Combine everything and mix evenly. Refrigerate until serving

Cooked much like asparagus, purslane stems when cooked a good added to a cold salad.  Try them!

1 bunch purlsane, leaves removed for another purpose and stems washed and chopped
dash of vinegar
pinch of salt

Simmer chopped stems in water with vinegar and salt until tender.  Drain and chill.  Add to salads or mix with herbs and a dressing to use on their own.

Assitant Farmer Andrea shared this Greek recipe with us.  You can use the topping crust or not.  You can add tomatoes to it.  Play around with it and it will still be delicious.

Equal parts zucchini/Summer squash and potatoes, cut in fine round slices
Salt and pepper, to taste
Fresh mint or parsley, minced
Feta cheese
Olive oil + sesame seeds to garnish
Optional phyllo sheets to top

Oil casserole dish. Layer seasoned potatoes in the bottom. Top with feta cheese. Layer seasoned zuke/sum. squash next. Top with feta and herb. Place optional phyllo sheet on top. Drizzle with olive oil and sesame seeds. Bake (covered if not using phyllo) in oven at 350 degrees until all is tender, 1+ hour.
 

4 tablespoons butter
1-2 scallions or 1/2 onion chopped
1 small head broccoli, chopped
1/2 bunch kale, midribs removed and leaves chopped
2-4 cups of chicken broth
sour cream
salt and pepper

In sauce pan, heat butter on medium.  Saute onion/scallion stirring until translucent, about 5-7 minutes.  Add broccoli, kale and chicken broth.  Bring to boil, turn down and simmer 20-30 minutes or until kale is tender.  Puree, season with salt and pepper.  Ladle into bowls and add a dollop of sour cream to each bowl.  Serve.

• 2 Tablespoons cooking oil
• 1 onion, chopped
• 1-4 cloves garlic, minced, to taste
• 2-4 cups chicken broth (more if needed)
• 1 lb. potatoes, peeled and chopped
• 2 carrots, peeled and chopped
• 1 med-large head cauliflower, chopped
• Milk or cream, to taste
• Salt, pepper, and nutmeg to taste
• Parmesan cheese, to taste (optional)

Heat oil in large pot. Saute onion until translucent. Add garlic and stir 1 min. Add chicken broth, potatoes, carrots, cauliflower and simmer until all is very tender. Blend. Add milk/cream and seasonings to taste. Add parmesan cheese to bowls at serving. Serve warm.

4 tablespoons butter
1 medium onion, chopped
1 lb. celeriacs, peeled & chopped
2 cups chicken broth
¼ cup chopped almonds
1/8 teaspoon nutmeg
1 tablespoon lemon juice
salt & pepper
¼ cup cream

Sauté onion in butter on low heat until tender.  Add chicken broth, almonds, and celeriac.  Cover and simmer until tender, about 20-30 minutes.  Puree; then add nutmeg, lemon juice, salt and pepper.  Gradually stir in cream and re-warm soup, but do not boil.

This recipe can be made in early summer or late fall or winter, using baby leeks and new potatoes or fall leeks and potatoes.

1 large or 2 medium leeks or one bunch of baby leeks, cleaned and chopped
2 tbls butter
¾ pound potatoes, chopped
4 cups chicken broth (or vegetable broth)
Several sprigs of thyme (optional)
¾ cup heavy cream
Salt and pepper to taste
Minced chives or parsley or green onion tops for garnish (optional)

How to clean and chop leeks: cut off the little tuft of roots and discard, then chop as far up the stalk as you can until you get to a leaf. Pull off the leaf and chop up to the next leaf and so on until there’s no stalk left. As you pull off each leaf you will probably need to rinse off any soil or grit that you expose.

Sauté leeks in butter until soft. Add potatoes and broth, bring to a boil and skim off and discard any foam that rises to the top. Add optional thyme and simmer until potatoes are soft. Discard thyme, let soup cool slightly. Puree with either a handheld blender or in a blender with center part of cover removed to let steam escape. Stir in cream, salt and pepper to taste and either serve hot with optional garnish, or chill in refrigerator for at least four hours and serve cold with optional garnish. Serves 2-4.

2.5 lbs. tomatoes, peeled and seeded
¾ cup cream
Salt and pepper to taste

Chop tomatoes and heat them in a pot over medium-low heat until they reach a simmer. Stir in the cream, bring back to a simmer and season to taste with salt and pepper. Serves 4.

3-4 tbls butter
3-4 cups cabbage, thinly sliced
1/2-3/4 cup onions, thinly sliced
Salt and pepper
¾-1 cup cream

Heat butter in a saucepan over medium heat. When hot, add cabbage and onions. Saute for several minutes until vegetables soften, then add salt, pepper and cream. Simmer, covered, over medium-low heat for about twenty minutes until cream is reduced to thick sauce and cabbage is softened. Serve hot. Serves 2-4.

½ lb. spinach, washed
1/2 cup heavy cream
2 tbls cream cheese
Pinch of ground nutmeg
Salt and pepper
¼ cup grated cheese (parmesan or cheddar, etc.)

Preheat oven to 350 degrees. Steam spinach in pot with no added water other than what’s on the wet leaves after washing, about 10 min. Drain and squeeze out water and add salt, pepper, and nutmeg. Place spinach in small greased casserole. Heat cream and cream cheese to boil. Pour over spinach. Top with grated cheese. Bake in oven for 20 min. Serves 2-4.

• 5 cups broth or water
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 4-6 cups cauliflower florets
• 2 cups fresh or frozen peas or ½ cup dry split peas/red lentils
• 1 tsp dried dill or 2 TBLS fresh
• 1 tsp dried parsley or 2 TBLS fresh
• 1 tsp dried basil or 2 TBLS fresh
• ¼tsp dried sage or 1 tsp fresh
• ¼-1/2 cup fresh cilantro, chopped
• Butterand/or cream, to taste
• Salt to taste

Simmer onion, celery, cauliflower, and dried peas/lentils (if using)in brothuntil very tender, about 20-30 min. Add green peas (if using) and herbs and simmer10 min. Puree. Add butter, cream, and salt to taste.

I love the combination of spices in this recipe!  Its a great one for a frigid day!  Try this also with carrots or with a combination of carrots and parsnips.

2-4 tablespoons oil or butter
1 large onion, chopped
2 cloves of garlic, chopped
2-3 tablespoons fresh ginger root, minced
1/2 teaspoon cumin
1/2 teaspoon cardamom
1/4 teaspoon chili powder (more if you like it hotter)
1 1/2 pounds parsnips, peeled and chopped
1 quart chicken or vegetable broth
salt and pepper to taste
1/2 cup cream or milk (or more depending on how thick it is)

Saute onions over medium heat until softened, about 5 minutes.  Add garlic, ginger, spices and saute a couple more minutes to bring out the flavor of the spices, stirring frequently to prevent burning.  Add parsnips and broth.  Bring to boil and simmer until parsnips are tender, about 20 minutes.  Puree soup, add salt and pepper, and add cream.  If its too thick add more milk/cream or broth depending on how thick you like it.  Serve hot.
 

This member-suggested recipe is a great way to deal with leftover lettuce in your CSA farm shares or gardens that you don't know what to do with.  The recipe calls for romaine, though I would believe you could use any kind of lettuce, just adjust the cooking time down if it is a softer leaf type.

• 1 large head romaine lettuce
• 1 medium onion, chopped (or substitute a medium leek here)
• 2 TBLS cooking oil, butter, etc.
• zest of one lemon
• ground nutmeg to taste
• salt and pepper to taste
• 2+ cups chicken broth
• cream or half and half to taste

Separate the midribs from the romaine leaves (skip this step if using another kind of lettuce).  Chop the midribs.  Chop the leaves.  Heat oil in sauce pan and saute onions, stirring, until translucent, adding in romaine midribs if using.  Add lemon zest, nutmeg, salt and pepper, and stir breifly to combine.  Add broth and the rest of the lettuce.  Bring to a boil, reduce heat, and simmer until lettuce is tender, 2-5 minutes.  Puree.  Add half and half or cream to taste.  Serve hot!

• 1 ¼ lbs parsnips, peeled, cut in ½” dice
• 1 lb carrots, peeled, cut in ½” dice
• 2 TBLS cooking oil
• 1 large onion, diced
• 1 cup celeriac, peeled and diced
• 1 TBLS butter
• 2-3 cloves garlic, minced
• 1 TBLS brown sugar
• 1 tsp ground ginger
• ½ tsp ground cardamom
• ½ tsp ground allspice
• ½ tsp ground nutmeg
• 1/8 tsp cayenne (optional)
• 4 cups chicken broth
• 1 cup whole milk
• ½ cup heavy cream
• Salt and pepper to taste

Toss carrots + parsnips with oil, salt and pepper. Roast 30 min at 425. Sauté onion and celery root in oil until softened. Reduce heat to low, add butter, garlic, sugar, and roasted veggies for 5 min. Add spices and broth. Simmer until tender. Blend. Add milk + cream. Check seasonings. 

4 tbls olive oil
1 tbls cider vinegar
1/4 tsp salt (or to taste)
¼-½ cup soft cheese, like goat’s milk chevre (or greek yogurt, or sour cream, or a combination)

Mix all ingredients together. Serve over salad, or as dip, or refrigerate.

This is a basic recipe that can have anything else you have on hand added to it if you like.  My most recent version used purple carrots (which turned the whole soup purple!) and I added garlic and celeriac to it, also.  I love this kind of soup because it's so adaptable!

2 tablespoons butter or oil
1 medium onion, or two large shallots
3 cups turnips, peeled and chopped
2 cups carrots, peeled and chopped
4+ cups chicken broth or vegetable broth
salt and pepper to taste
1/2 cup to 1 cup cream or milk

Over medium heat, saute onion gently in oil until translucent, about 3-5 minutes.  Add turnips, carrots, and broth.  Bring to boil and simmer until veggies are tender, about 20 minutes.  Puree and then add cream and season with salt and pepper to taste.