Recipes | The Good Farm

Greek-style pasta with Leeks

*adapted from Asparagus to Zucchini: A Guide to Farm-fresh Seasonal Produce 12 oz uncooked spinach pasta 3-6 cloves garlic, minced 2 large leeks, cleaned, trimmed & thinly sliced 2 tsp fennel seed or chopped fennel 1 tbsp. olive oil 1 qua

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Gratinéed Tomatoes with Asiago and Fresh Herbs

Slices of ripe tomato are sprinkled with cheesy, herb-flecked breadcrumbs and then quickly run them under the broiler until the crumbs are browned and crisp. They make a great pairing with grilled or broiled steak or chicken. Extra-virgin ol

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Fresh Corn Cakes

* adapted from Joy of Cooking Cut and scrape the kernels from: 5 ears sweet corn (about 2 1/2 cups) Place the corn and pulp in a large bowl and stir in: 2 large egg yolks, lightly beaten (Reserve egg whites in a separate bowl) 2 tbsp

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Pesto

Pesto is a wonderful way to use and to store the fresh flavor of herbs. It freezes beautifully, in ice cube trays or dollops on a cookie sheet for single serving use. Use pesto on pasta, potatoes, chicken or fish, in soup, in salad dressing, in brusc

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Oven-Baked Potato Fries (or Sweet potato!)

Ingredients 3-5 medium to large potatoes, about 1 1/2 pounds, scrubbed and dried 3 tablespoons extra-virgin olive oil or a neutral tasting oil 1-2 teaspoons sea salt optional seasonings (garlic powder, cayenne, paprika, chili powder, dried herbs

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Fresh Roasted Tomato Sauce

Ingredients: 3-4 lbs tomatoes* I used half pastes and half slicers, but you can use either. If using all slicers, you may want to cook it down a little more, but it will still be delicious! 1 medium onion, chopped coarsely 2-3 cloves garlic, chopp

Products (Onion, Garlic, Tomato, Pepper: Bell or Sweet, Zucchini, Summer Squash, Basil, Onion, Red, Onion, Yellow, Tomatoes, Peppers, Paste Tomatoes)

Cool Summer Beet Soup

beets, dill, yogurt, red onion

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Melon Drizzled with Lemon Cardamom Yogurt Sauce

IngredientsCantaloupe chunks (or honeydew or canary melon)1/2 cup plain Greek yogurtzest from small lemon2 teaspoons lemon juice1 teaspoon coconut milk1/2 teaspoon honeypinch cardamomInstructionsMix the yogurt, lemon zest and juice, coconut milk, hon

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Pickled Beets

TO MAKE 1 PINT: 6 small, 4 medium, or 3 large beets, unpeeled1/2 sweet onion, sliced (optional) 1/3 cup sugar or honey 1/3 cup water 1/3 cup white vinegar 1/4 teaspoon ground cloves 1/4 teaspoon allspice 1/4 tablespoon cinnamon TO MAKE 6

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Asian Carrot Slaw

Carrots, Green onions,

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Blueberry Zucchini Bread

Blueberry Zucchini Bread From ClosetCooking.com Ingredients: 1 1/2 cups zucchini (grated, squeezed and drained) 3/4 cup brown sugar 1/4 cup oil 1/2 cup vanilla yogurt 1 egg 1 cup all purpose flour 3/4 cup whole wheat flour 1 teaspoo

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Tomato Cucumber Salad

Quick, easy and refreshing

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Secret Chocolate Cake

*Adapted from Simply In Season 2 cups beets (cooked, peeled, and chopped) 1/2 cup applesauce Puree in blender until smooth. Set aside. 1 1/2 cups sugar 1/2 cup oil 1/2 cup plain yogurt 3 eggs Combine in a large mixing bowl. Beat with

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Simple Sauteed Yellow Squash

-adapted from www.food.com 3 medium summer squash, sliced 1/8 cup butter 1/2 medium onion, sliced thinly or diced 1/2 to taste salt & pepper Melt butter in large skillet. Add onion and cook just till tender. Add yellow squash

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Syrian Beet Salad

adapted from Moosewood Restaurant Daily Special &nb

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Broccoli Salad

-adapted from Simply In Season cookbook 3 cups broccoli florets 1/2 c. raisins 1/2 c. diced red onion or scallion 1/2 c. sunflower seeds 1/2 c. shredded cheese 6-10 slices bacon (fried, crumbled) OPTIONAL 2 tbsp. sugar 1 tsbp. cider

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Zucchini-Tahini Dressing

*This is a delicious salad dressing, and is also good over fish or lamb. You can also replace the olive oil with cream cheese or sour cream to make a dip for crackers or veggies. 1 medium zucchini, cut up 1/2 c. olive oil 1 clove garlic or 2 scap

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Red Beet Salad

Ingredients: 4 medium beets - scrubbed, trimmed and cut in half 1/3 cup chopped walnuts 3 tablespoons maple syrup 8-10 ounces of salad greens or chopped lettuce 1/2 cup frozen orange juice concentrate or orange juice 1/4 cup balsa

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Roasted Beets

Ingredients: Aluminum foil, beets, and olive oil cooking spray. Directions: Spray aluminum foil with cooking spray. Wrap beets in aluminum foil. Bake (or grill) at 350F for 10-15 minutes until beet is tender. Allow beet to cool. Rub or peel skin

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Grilled Beets

Heat the grill to medium-hot – you should be able to hold your hand about an inch over the cooking grate for about 2 seconds. Meanwhile, peel and slice the beets. Brush the beets with olive oil or vegetable oil. Sprinkle them lightly with s

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Dill Pickles

11 cups water 5 cups white vinegar 1 cup canning salt (coarse sea salt is OK, but not iodized salt) 12 pounds pickling cucumbers, quartered lenthwise 9 dill sprigs or heads (the flowering top of the dill plant) 18 garlic cloves or scapes 18 dri

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Bread & Butter Pickles

15 cups sliced pickling cucumbers 3 onions, thinly sliced 1/4 cup coarse salt (pickling salt, sea salt, or kosher salt is OK. Not iodized salt!)4 cups ice 2 1/2 cups cider vinegar 2 1/2 cups sugar (or clover honey)3/4 teaspoon turmeric 1/2 teaspoon c

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White Bean & Garlic Scapes Dip

1/3 cup sliced garlic scapes (3 to 4) 1 tablespoon freshly squeezed lemon juice, more to taste 1/2 teaspoon coarse sea salt, more to taste Ground black pepper to taste 1 can (15 ounces) cannellini beans, rinsed and drained 1/4 cup extra virgin o

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Asian-flavored Cole Slaw

from Epicurious.com (originally published in Bon Appetit) Makes 4 - 6 servings. 1 tablespoon sesame seeds 4 cups thinly sliced Napa cabbage (from about 1/2 large head) 1/2 cup thinly sliced green onions 3 tablespoons rice vinegar 2 tablespoons pea

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Grilled Lettuce

1 head Romaine Or Greenleaf lettuce olive oil sea salt toppings: lemon juice, Parmesan cheese, balsamic vinegar or balsamic reduction Heat your grill to medium high heat. Cut the head of lettuce in half lengthwise. Brush generousl

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