Roasted Carrots
Corn with Cilantro Cumin Butter
Brighten up your summer meal with this fresh and tasty corn on the cob recipe.
Roasted Graffiti Eggplant Fries
Nature never ceases to amaze me with its beauty. I’ve been on a time crunch very frequently as of late, so I decided to make a dish that would be quick, easy, and require very few ingredients. The first thing that came to my mind was to present the intricate, natural art of the eggplant’s skin, so I decided to make some Roasted Eggplant Fries. They were simple to make and tasted great!
Spaghetti Squash - With Feta and Tomatoes
The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors.
Pickled Radishes
Swiss Chard with Crisp Apples
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Ingredients
- 1/4 cup raisins
- 2 pound bunches swiss chard about 1 pound 12 ounces
- 1 large onion chopped
- 2 crisp red apples (such as Honeycrisp) cored and chopped
- 1 tablespoon soy sauce tamari, or coconut aminos
- 1 tablespoon apple cider vinegar
- salt and freshly ground black pepper to taste
Instructions
Place the raisins in a small bowl and pour enough hot water on them just to barely cover. Set aside.
Cut the stems off of the chard. Trim and discard the bottoms of the stems if they’re dry, and chop the stems into 1/4-inch slices. Set the sliced stems aside. Cut the leaves in half lengthwise and then slice into 1/2-inch strips. Keep the sliced leaves separate from the stems.
Heat a deep, non-stick dutch oven or wok. Add the onions and cook, stirring, until they begin to brown. (If necessary, add water a tablespoon at a time to prevent sticking.) Add the chard stems and apples and cook for another 2 minutes.
Drain the raisins, reserving the water. Add the raisins and the chard leaves to the pan and stir well. Add 1 tablespoon of the raisin water to the pan and cover tightly. Stirring every minute or two, cook until the chard is tender, about 6 minutes. Remove the lid and cook briefly to boil off any excess moisture. Remove from the heat, stir in the soy sauce and apple cider vinegar, and add salt and pepper to taste. Serve hot.
Prosciutto e Melone (Italian Ham and Melon)
"This easy and refreshing starter featuring cantaloupe and cured ham (Parma ham for instance) can also be served as an appetizer: just cut the cantaloupe into bite-size pieces, wrap them with ham and spear them on skewers for a colorful snack! Use superior quality Italian ham for best results."
Buttered Radishes with a Poached Egg
Every time I see French Breakfast radish at the farm stand, I get excited. Hands down, they are our favorite variety of table radish. They are more smooth with less bite than the other varieties, are wonderful raw, and butter is a perfect companion, hence these buttered radishes. Serve them over toast, top your favorite grain, or add to a simple salad. This is also when quality butter is helpful as the butter flavor will play a large roll in the overall dish
Summer Squash Side Dish Casserole
I was delighted, since my husband and I were cutting down on fried foods and that's the way I had always liked squash casseroles. The recipe is versatile...it can easily be enlarged to serve for a family dinner.
SAUTÉED SWISS CHARD WITH BLISTERED TOMATOES
Fact: Swiss chard is an excellent source of vitamin A, which is important for healthy eyesight!
We will be shortening our farm stand hours to only Tuesday and Wednesday this week (September 4 and 5th) open from 1 pm to 6 pm both days. We are also moving our Thursday and Saturday pickup to Wednesday the 5th; 1 pm - 6 pm.
We will be setting up at the fair which opens at 5:30 pm Friday the 7th and runs until Sunday at 5pm
Stop by our booth for all the great farm products you've come to love and enjoy :-) Mingle with folks that have just discovered the farm in our tent for the first time! Help spread the word about what a CSA is or why you choose to shop at our shop.
Besides our tent the fair is jammed packed with fun exhibits and tasty treats. We hope to see you there!
A summery, 10-ingredient melon salad with cantaloupe and mint tossed in lime juice, paired with cucumber, tomatoes, and onion tossed in a light vinaigrette. Refreshing, fiber-rich, and so delicious.
Bulgur is a sturdy, chewy form of wheat that readily soaks up juices and flavor from a dressing made with good olive oil and vinegar, sweet cherry tomatoes and aromatic fresh mint. Serve it with grilled meat, or pack it along on your next picnic.
Get out your cast-iron skillet and whip up a batch of Asian Pan-Fried Shishito Peppers! These garlicky, spicy, bite-size peppers will be your new favorite snack!
This dish is best served cold, allowing time for the flavors to meld together in the refrigerator. I love adding a dollop of plain yogurt to my serving!
Beet noodles baked with tomatoes, red onion, olives and Feta. Serve this as an appetizer with some baked pita chips, as a side dish or even as a main dish, topped with grilled shrimp or chicken – this dish is a keeper!
Epic Baba Ganoush
“But why would I make baba ganoush if I could just eat hummus?” Mara asked when we set out to make the ultimate baba ganoush recipe. At that moment, I couldn’t help but shrug my shoulders. Hummus is generally awesome and baba ganoush is often, well, weird.
Then we nailed the method and ingredients you see here, and neither of us could stop scooping up more. Baba ganoush, when you get it right, is irresistibly smooth and luxurious, smoky, and savory.
In its most basic form, baba ganoush is made with eggplant, tahini, olive oil, lemon juice, garlic and salt. I found that adding a tiny bit of ground cumin, smoked paprika and fresh parsley takes it to the next level.
Crock-pot Sausage and Peppers – Tasty Italian sausage is simmered in the crock-pot with marinara sauce, bell peppers, onions, and seasoning! This sausage and peppers make for an easy weeknight dinner served in a hoagie roll or over pasta! - Don't forget to check out the pasta ( and gluten free pasta at the shop.
I make this seafood stir-fry at summer’s end when my garden has plenty of tomatoes, squash, garlic and corn. For a quick supper, we serve it over rice.
STEAK WITH CARAMELIZED ONIONS
INGREDIENTS
- 4 teaspoons Arethusa butter
- 2 medium The Farm onions, sliced
- 2 cloves The Farm garlic, minced
- 1 tablespoon brown sugar
- 1⁄8 teaspoon The Farm salt
- 1 lb. The Farm's Grass Fed boneless beef top sirloin steak, trimmed of fat
- 1⁄4 teaspoon The Farm pepper
- 1 tablespoon Essex balsamic vinegar
- 1 tablespoon snipped fresh parsley
DIRECTIONS
- In a medium skillet melt butter over medium-low heat.
- Add onions and garlic.
- Cook, covered, for 13-15 minutes or until onions are tender.
- Add brown sugar and salt.
- Cook, uncovered, over medium-high heat 4-5 minutes or until onions are golden brown, stirring constantly.
- Meanwhile, cut meat into 4 serving-size pieces.
- Sprinkle pepper on both sides of each meat piece.
- Place on the unheated rack of a boiler pan.
- Broil 3 inches from the heat to desired doneness, turning once.
- (Allow 10-12 minutes for medium rare.) Stir vinegar into onions.
- Spoon onion mixture over steak.
- Sprinkle with parsley.
- Serve with the Corn, Broccoli & Potato Salad and the Fresh Heirloom Salad