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| Red Butter Lettuce Salad with Shallot Vinaigrette 2 heads butter lettuce ¼ cup toasted pine nuts ¼ lb. small fresh mozzarella ball, in water, drained Dressing: ¼ cup finely chopped shallots 1 tbsp. Dijon mustard 2 tbsp. red wine vinegar 1/3 cup olive oil For the dressing, whisk together the shallots, mustard, and vinegar. Add the oil in a slow stream, whisking until emulsified, and season with salt and pepper to taste. Toss the vinaigrette with the butter lettuce, just enough to coat. Add the pine nuts and mozzarella; serve immediately. Potato and Green Garlic Chowder From the Los Angeles Times ½ pound green garlic 1 ½ pounds potatoes 2 tbsp. olive oil 1 onion, minced 2 garlic cloves, minced 4 cups vegetable broth salt and pepper to taste ½ to ¾ tsp. white wine grated pecorino Romano Trim the root ends of the green garlic and the very tips of the green leaves if they are dried out. Cut the green garlic in thin pieces. Slice the potatoes in half lengthwise and then cut into about ½ inch pieces. Place them in a bowl of water to prevent coloring. In a large saucepan, combine the oil and onion and cook over medium heat, stirring roughly until the onions turn soft, about 2 to 3 minutes. Add the garlic and the green garlic, reduce heat to low, cover, and cook until the mixture is fragrant, about 5 minutes. Add the potatoes and turn them into the garlic mixture. Add the broth and salt to taste, increase the heat to medium and bring to a simmer. Loosely cover and cook at a quick simmer until the potatoes are soft enough to be smashed with a fork, about 20 minutes. Coarsely puree the potatoes and garlic in a blender, making sure it is still chunky. Add ½ teaspoon of the wine and black pepper. Taste and adjust wine, pepper and salt to taste. Return to the pan and simmer another 5 minutes. Green Garlic Pesto ½ pound green garlic ¼ cup + 1tbsp. olive oil salt and fresh ground peppere to taste ¼ cup pine nuts ¼ cup freshly shredded parmesan cheese Trim and discard root ends of the green garlic. Finely chop and rinse thoroughly and pat or spin dry. In a large skillet over medium heat, cook 1 tablespoon of olive oil and green garlic. Stir until soft, about 3 minutes. Let cool to warm room temperature. In a blender or food processor, pulse the pine nuts to chop; set aside. Add the green garlic and process, scraping down the sides as necessary, until bright green and smooth. With motor running, drizzle in the olive oil; pulse in the pine nuts and the parmesan cheese. Adjust the salt and pepper as needed. Pear Bread 3 cups flour ¼ tsp. baking powder 1 tsp. baking soda 1 tsp. salt 1 tbsp. ground cinnamon ¾ cup oil 3 eggs 2 cups sugar 2 cups shredded pears 1 cup chopped walnuts 2 tsp. vanilla extract In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the bowl. In a separate bowl, combine the oil, eggs, sugar, grated pears, walnuts, and vanilla; blend well. Add to the well of the dry ingredients. Stir until just moistened. Spoon the batter into 2 greased and floured 8x5x3 inch loaf pans. Bake in a preheated 325 degrees oven for 1 hour and 15 minutes. Cool on a wire rack before removing from the loaf pans. Kohlrabi and Apple Salad ½ cup heavy cream 2 tbsp. fresh squeezed lemon juice 1 tbsp. coarse-grain mustard 3 tbsp. finely chopped fresh parsley leaves ½ tsp. sugar 2 bunches kohlrabi, bulbs peeled and cut into julienne strips 1 granny smith apple In a bowl whisk the cream until it holds soft peaks and whisk in the lemon juice, mustard, parsley, sugar, and salt and pepper to taste. Stir in the kohlrabi strips and the apple, peeled, cored, and diced. Combine the salad well and serve. Vegetable whip 1 turnip, peeled and diced 4 carrots, peeled and diced 1 large onion, chopped 6 medium potatoes, cubed ¼ cup olive oil ½ cup milk salt and pepper to taste Place the turnips, carrots, onion, and potatoes in a pot with water to cover. Bring to a boil over medium-high heat, and cook until a fork is easily pierced through. Drain the water from the vegetables, and stir in the olive oil. Beat with an electric mixer, adding the milk gradually, until light and fluffy. Do not beat for too long, just until smooth; season to taste with salt and pepper and serve hot. Vegetable Salad in Vinaigrette 1 cup broccoli florets 1 cup thinly sliced carrots 1 cup cauliflower florets 1 small turnip, peeled and cut into 2 inch julienne strips 1 small onion, halved and thinly sliced ¼ cup cider vinegar ¼ olive oil 2 tbsp. sugar 2 tbsp. fresh minced parsley 1 garlic clove, minced ¼ tsp. dried basil ¼ tsp. dried oregano Place the broccoli, carrots, cauliflower, and turnip in a large saucepan; cover with water. Bring to a boil, reduce heat, cover and simmer for 3-5 minutes or until the vegetables are crisp-tender. Drain and rinse in cold water. Place the vegetables in a large bowl; add onion. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Pour over the vegetables and toss to coat. Cover and refrigerate for at least 2 hours, stirring occasionally. |