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| Cabbage Bake 1 head cabbage, shredded 1 large onion, finely chopped ¼ cup green onions, chopped 2 celery stalks, cut into slices crosswise 4 tbsp. olive oil ½ cup whipping cream 1 cup fresh bread crumbs 1 cup white cheddar cheese 2 tbsp. minced parsley salt and pepper to taste Preheat oven to 350 degrees. Heat the olive oil in a large saucepan. Add the onions and celery; sauté for 5 minutes over low heat. Add the cabbage and green onion. Cook, covered, over low heat for 10 minutes or until the cabbage is tender. Stir in the cream. In a small bowl, mix the bread crumbs, ½ cup of the cheese and the parsley; set aside. Add the remaining cheese to the cabbage mixture; season to taste with salt and pepper. Place in a 1 ½-quart greased casserole dish. Top with the bread crumb mixture. Bake for 20 minutes or until crumbs are golden and crisp. Parmesan Broccoli and Cauliflower Salad From Giada De Laurentiis (The Food Network) 2 ½ cups bite-sized broccoli florets 2 ½ cups bite-sized cauliflower florets 2 eggs, lightly beaten 1 cup grated parmesan ½ cup olive oil 4 cup lightly packed spinach ½ lemon, zested 1 lemon juiced ¼ cup olive oil fresh ground black pepper Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly. Pour the ½ cup olive oil in a large heavy skillet and warm over medium-high heat. When the oil is hot, carefully add the parmesan-coated vegetables. Cook in batches if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels. Place the spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, ¼ cup olive oil and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the broccoli and cauliflower. Toss and serve. Golden Potatoes 1-1/4 pound potatoes, peeled and cubed ¼ cup vegetable stock 1 white onion, finely chopped 1 tsp. paprika ¾ cup plain yogurt ½ cup fontina cheese, grated Place potatoes in a steamer basket over boiling water. Cover saucepan and steam for 15 minutes. Combine the stock and onions in a heavy skillet over medium heat. Saute the onions for 6 minutes then remove from the heat and stir in the paprika. Turn on the broiler. Combine the potatoes, onions, yogurt, salt and pepper to taste in a bowl. Mash thoroughly and spread evenly in a shallow baking dish. Sprinkle the cheese over the top and broil about 3 minutes then serve warm. Cream of Kohlrabi Soup 1 bunch kohlrabi, including leaves 4 cups vegetable broth 3 medium to large potatoes 4 tbsp. chopped onion 5 tbsp. white wine 1 cup heavy cream salt and pepper to taste Chop the leaves of the kohlrabi, discarding the stems. Peel the kohlrabi bulb and roughly chop them. In a large stockpot heat the olive oil and add all the vegetables and fry until they begin to soften, but not ready to begin turning brown. Add the vegetable broth, cover and cook at low boil for 10 minutes; season with salt and pepper to taste. Add the wine to the soup. Then in batches, blend all to puree in a food processor or blender. Add the cream, reheat, and serve. Tabbouleh Salad ¼ cup bulgar 3 bunches of parsley, washed thoroughly and minced, stems discarded 3-4 scallions, finely sliced in rings 2 medium tomatoes, finely diced 1 medium cucumber, peeled, seeded, and diced Dressing: 1 lemon 4 tbsp. extra virgin olive oil salt to taste Rinse bulgar, then cover with cold water and soak in a bowl for 1 hour. Change the water or add more if necessary (it will absorb some water and there should be some left over). Drain completely and squeeze dry with your hands if desired. Toss ingredients together in a bowl. Stir in the dressing. Broccoli Fettuccine 4 oz. uncooked fettuccine 2 cups broccoli florets 3 tbsp. chopped green onions 1 tsp. oil 1 can (14-1/2 oz) stewed tomatoes ¼ to ½ tsp. dried oregano ½ tsp. thyme ¼ tsp. pepper 2 tsp. cornstarch ¼ cup water 2 tsp. grated Parmesan cheese Cook the fettuccine according to the package directions. Meanwhile, in a skillet, stir-fry the broccoli and onions in oil for 3 minutes. Add the tomatoes, oregano, thyme, and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 6 minutes. In a small bowl, combine the cornstarch and water until smooth; stir into skillet. Bring to a boil; cook for 1 minute. Drain fettuccine; top with broccoli mixture. Sprinkle with parmesan cheese. Glazed Parsnips with Apples 1 lb. parsnips, peeled and cut into 3 inch chunks 2 apples, peeled, cored and cut into 8 wedges 1 large orange, sliced unpeeled, cut the large slices in half 4 tbsp. oil ½ tsp. dried tarragon leaves 2 tbsp. brown sugar 3 tbsp. fresh squeezed orange juice Preheat oven to 325 degree. Grease a baking dish and prep the veggies and fruit. Heat the oil with sugar, tarragon, and oranges juice and add this to the fruit and parsnips; stir well to coat. Pile into a baking dish, baked covered for 30 minutes. Uncover and bake another 15 minutes to glaze the vegetables. Baste with juices and serve. |