Recipes | The Good Farm

adapted from Moosewood Restaurant Daily Special &nb

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-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 Romaine Lettuce

1 head Romaine lettuce olive oil sea salt toppings: lemon juice, parmesan cheese, balsamic vinegar or balsamic reduction Heat your grill to high heat. Cut the head of romaine in half lengthwise, if you like. Brush with olive oil and spr

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Korean Sauerkraut (Kimchi)

-adapted from Nourishing Traditions by Sally Fallon 1 head Napa cabbage, cored and shredded 1 bunch green onions, chopped 1 cup carrots or Hakurei turnips, grated 1/2 cup radish, grated 1 T. freshly grated ginter root 3 cloves garlic, p

Napa Cabbage Stir-fry

www.food network.com 6 tablespoons peanut oil 2 shallots, thinly sliced 1 (2-inch) piece ginger, peeled and grated 1/2 small head napa cabbage, core removed and finely sliced Salt 2 cloves garlic, minced 1/2 pound medium shrimp,

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Karen's Napa Recipe from Brookfield Farm

Napa Cabbage, Gruyere Cheese, and Olives -- sounds weird but is so good

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Spring Rolls with Peanut Sauce

For that Chinese Cabbage

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Beef and Napa Cabbage Stir Fry

1 tablespoon soy sauce 1 tablespoon rice vinegar (not seasoned) 2 teaspoons oyster sauce 1 tablespoon cornstarch 1 pound flank steak 3 tablespoons vegetable oil, divided 3 garlic cloves, smashed 1 (1-inch) piece peeled ginger, cut into 1/4-i

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Garlic & Greens Pizza

A very tasty pizza recipe that will have kids â€œeating their greensâ€ with no coaxing necessary.

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Carolina Kale- adapted from The Moosewood Collective

*In this southern-style dish, the bright, vitamin- and mineral-rich greens, cooked until just tender, contrast beautifully with the red tomatoes to make an appealing vegetable side dish or a topping for rice.

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Sweet & Salty side of Radishes

1 bunch radishes 2 carrots 2 T. butter 1 tsp. brown sugar 1/8 tsp. salt Slice radishes and carrots in thin rounds. Saute in butter over med. heat until tender. Add sugar and salt and cook 1 minute more. Add more sweet & salt to taste

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Wilted Arugula Salad

5-8 oz arugula 1/2 lb ricotta, drained or 1/4 c. feta crumbled 1/4 c. sun-dried tomatoes or roasted red peppers 1/3 c. chopped walnuts 1 large sweet onion 2 T. olive oil Balsamic vinaigrette: ½ c. olive oil scant ¼ c. balsamic

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Butternut Squash Gnocchi with Sage Butter

Recipe from From Executive Chef Brandon Miller of Stokes Restaurant and Bar in Monterey, California. Submitted By: Chef Brandon Miller Yield: Serves 4 Ingredients 1 butternut squash (about 1-1/2pounds) 2 large eggs, lightly beaten 1 1/4 teaspoo

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Celery Rut Gratin

1 large or 2 small celeriac, peeled 1 medium rutabaga, peeled OR 3-4 hakurei turnips 2 large potatoes, scrubbed 1-2 onions, peeled 4 cloves garlic 1 tsp. salt 1–2 tsp. dried thyme ground black pepper About

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Rutabaga Puree

adapted from Nourishing Traditions by Sally Fallon 1 large or 2 medium rutabagas 1 large or 2 medium potatoes 1/3 cup creme fraiche, sour cream, or heavy cream 1/2 tsp. dried or 2 tsp. fresh thyme sea

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Celeriac Soup Recipe: Creamy Autumn Soup

– adapted from Your Organic Kitchen by Jesse Ziff Cool 2 tbsp. butter 1 med. onion, finely chopped 4 cups chicken or veg. broth 1 large potato, chopped 1 large celeriac, peeled and chopped 1 tbsp. chopped fresh thyme or ½ t

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The BEST Pumpkin Pie – from Fresh REAL Pumpkin!

Recipe adapted from Nourishing Traditions by Sally Fallon 3 c. pumpkin or winter squash puree* 3 eggs ¾ - 1 c. sucanat, rapadura or other raw cane sugar 1 tbsp. fresh grated ginger or 1 tsp. dried ginger 1 tsp. cinnamon ¼

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