A share-member recently shared a recipe for Porchetta Pork Roast , and I have fallen in love with it. The marinade is not only good on pork (I’ve tried it on several different cuts), but also roasted vegetables. Give it a try! Ingredients: 1/4 cup chopped fennel fronds 1/4 cup chopped fresh rosemary 2 teaspoons…
Category: Recipes
Simple Summer Squash
Miguel Calderon taught a simple, yet delicious way to cook Summer Squash in this last weeks’ food demonstration. Enjoy summer at its finest with fresh veggies—simply delicious! Ingredients: Young summer squash Oil and salt Directions: Score summer squash skin lightly on one side. Place scored side down in frying pan, generously oiled. Cook over…
Hungarian Cheese-Stuffed Wax Peppers
Ingredients: 6 Hungarian wax peppers, seeds, and pith removed, tops reserved 1/2 pound ricotta or dry cheese curd 1/4 cup grated Parmesan cheese 1 large beaten egg 1/2 teaspoon salt 1 teaspoon chopped fresh parsley 1 clove minced garlic 1 tablespoon olive oil Directions: Heat oven to 350 F. Line a baking pan with foil…
Roasted Fennel
How to Trim and Core: Whether served raw or cooked, fennel bulbs must be trimmed first. Cut the stalks from the top of the bulb, then remove any tough outer layers. Some recipes call for the removal of the triangular core. This can easily be done with a paring knife. Fennel trimmings don’t have to…
Sesame Roasted Snap Pea
Ingredients: 1 pound sugar snap peas, trimmed 1 teaspoon toasted sesame oil 1/4 teaspoon sea salt 1/2 teaspoon black sesame seeds Directions: Preheat oven to 475° F Toss snap peas, sesame oil, and salt in a bowl. Spread in a single layer on a baking sheet. Place in the oven and roast, turning halfway through,…
Pickled Swiss Chard Stems
Ingredients: 2 Tbs pickling spice 3 C red wine vinegar or apple cider vinegar or champagne vinegar 1 tsp whole peppercorn 1/2 a lemon juiced 4 strips of lemon zest 3 tbs white sugar Swiss chard stems, cut in bite sized pieces Directions: Combine all ingredients, except Swiss chard stems, in pot. Boil for 3…
Chinese Noodle Salad
Tokyo Bekana Chinese Cabbage is one of our favorite spring vegetables. Delicious raw or cooked, it add sweet flavor and texture to recipes. I’ve rewritten this Knisely family recipe to also be gluten-free, by using a variety of nuts instead of dry noodles (as pictured). Chop and mix in large salad bowl: 1 head Chinese…
Charred Rhubarb Compote
Another farm share season and another year of delicious food! We hope you enjoy the many tasty recipes to come! Ingredients 1 1⁄2 lb. rhubarb, trimmed and sliced 1⁄4” thick 1 1⁄2 cups sugar 1 vanilla bean, split lengthwise, seeds scraped and reserved 2 tbsp. fresh lemon juice Instructions Heat oven broiler. Arrange rhubarb in…
Inside-out Pumpkin Muffins
Fall is here! Ingredients: Topping 1/2 cup flour 1/4 cup brown sugar (packed), light or dark 1/4 cup old-fashioned rolled oats 1/8 teaspoon salt 4 tablespoons butter, at room temperature Filling 1 cup (8-ounce package) cream cheese, at room temperature 1/4 cup sugar 1/2 teaspoon vanilla extract Muffins 1 cup pumpkin or squash purée 2…
Upside Down Sweet Onion Cornbread
Pretty on the plate and tasty on the tongue! You may notice that this recipe is a close repeat of Jalapeno Cornbread, but with the added beauty of cooked onion. Ingredients: 1 cup cornmeal 1 cup all purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 3/4 cup plain yogurt 1/2 cup milk 1 egg…
Roasted Delicata Squash
This is the first time we have grown Delicata squash, but it is definitely a do over! One thing to love about Delicata is it’s thin skin. This makes the fruit easy to cut and prepare. No hacking required! And when thinly sliced and roasted, the skin can be eaten along with the flesh. Some…
How to Cook Spaghetti Squash in the Microwave
This is easiest way I have found to cook spaghetti squash, and one of the reasons we eat it so often. Ingredients 1 spaghetti squash Instructions Pierce spaghetti squash skin in multiple places with a knife. Place in microwave and microwave on medium-high in 5 minute increments. Rotate spaghetti squash every 5 minutes until soft…
