Not possible without…

We are often struck by the color and variety on the farm during this season – the peak of growth in the Northeast. In celebration we have compiled pictures of some beautiful people and harvests around the farm these days. Abundance Acres would not be the organization we are without our many hard working, dedicated…

Ratatouille

This recipe is a simple rendition of an often very fussy dish to make. Delicious all the same! Ingredients: 1 medium or 2 small eggplant, cut into 1/2-inch dice 4 tablespoons olive oil, divided, plus more to taste 2 medium onions, cut into 1/2-inch dice 4 to 6 garlic cloves, chopped 1/2 bunch basil, tied…

Pesto

A summer staple and such a good way to use up tons of fresh basil. Ingredients: 2 cups packed tender young basil leaves ¼ cup pine nuts 1 teaspoon salt 2 plump garlic cloves, peeled and crushed with flat blade of a knife ½ cup extra-virgin olive oil, or more to taste ½ cup freshly…

Pasta, Green Beans and Potatoes with Pesto

This recipe showcases the wonderful flavor of pesto and is so simple to make. Ingredients: Pesto, purchase or make your own following this recipe! Salt to taste ½ pound small potatoes, sliced about 1/4-inch thick ¼ pound tender young green beans, cut into 1-inch lengths 1 pound linguini or spaghetti Directions: Bring 6 quarts water…

Jennings and McComber

This summer Abundance Acres was blessed to host Andy and Kara Lake and enjoy their music during an evening of song and family picnicking. They shared their beautiful music and testimonies. We look forward to having them back in the future. Stay tuned! 🙂

Falafel

Dried chickpeas are soaked and ground with an abundance of fresh herbs… this recipe is a delicious way to celebrate summer’s finest fresh herbs and flavors! Pack pita bread with falafel, greens, tomatoes, cucumbers and a creamy tahini sauce. Yum! Ingredients: 2 cups dried chickpeas (Do NOT use canned or cooked chickpeas) 1 cup fresh…

Fennel, Cucumber and Mint Salad

A cool refreshing salad to celebrate summer with. When eaten raw, fennel is surprisingly sweet! Ingredients: 1 fennel bulb, cored 1 cucumber 1/3 cup mint 1 lemon, zest vinegar, to taste olive oil, to taste kosher salt, to taste Directions: 1. Slice cucumber and fennel. Place in salad bowl. 2. Before serving, mix in mint, lemon zest….

Skillet Roasted Broccoli

This recipe highlights the simple. Broccoli, toasted and browned in the pan, is delicious and crisp tender. Add dry seasonings for more flavor and fun. Ingredients: 1 broccoli crown 5 Tablespoons oil 3/4 teaspoon salt 2 Tablespoons water Directions: Cut broccoli crown into 4 wedges if 3-4 inches in diameter or 6 wedges if 4-5…

Roasted Snap Pea

Roasting removes the ‘snap’ from snap peas, but it heightens the nutty, sweet flavors of this wonderful spring vegetable! Ingredients: 1 pint sugar snap peas 1 tablespoon olive oil 1 tablespoon minced garlic 1 teaspoon dried thyme sea salt to taste Directions: Preheat oven to 450 degrees. Put sugar snap peas in a single layer…

Rain, Rain

All this rain has put the ‘pause button’ on our crops. We have never had this much constant rain since we began farming, and many ‘ol-time Vermonter’s agree that this has been an abnormal amount of water. The raised beds in the fields look like islands of lush vegetation surrounded by water, and volunteers must…

Kale and Swiss Chard Gratin

This recipe is rich and full of flavor. Mixing Kale with Swiss Chard creates a gratin with both soft texture and enough body to hold up under the bread crumb topping. Béchamel Ingredients: 4 Tbs butter 1/4/ cup flour 2-3 cups milk salt and pepper to taste ground nutmeg Ingredients: 1 bunch Swiss Chard leaves,…

Spicy Fermented Kohlrabi

It takes 1 week to ferment kohlrabi – so bear this in mind when planning to make and use this recipe. Ingredients: 1 kohlrabi, peeled and finely diced or sliced 20g of sea salt 60g of sugar 60g of ginger, peeled 30g of garlic, peeled 1 red chili, deseeded 40g of fish sauce, or light…