Recipes | The Good Farm

A polenta-style pizza crust with a delicous, savory fresh tomato topping

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Fruit, Nut & Arugula Salad, for Spring or Fall

½ lb arugula leaves, torn if large 2 med. pears, apples, or Asian pears (autumn) OR 1 c. strawberries (spring) ½ c. walnuts or pecans, coarsely chopped ½. c. crumbled goat, feta, or other soft cheese Balsamic Dressing

Products (Greens: Arugula, Pears, Fruit Share, Strawberries, Apples, Asian Greens, Black Walnuts, English Walnuts, Hickory Nuts)

Penne with Arugula and Sausage

Pennette Rucola E Salsiccicia, From Entertaining Italian Style ½ cup Italian sweet sausage 3 tbsp extra virgin olive oil 5 ounces arugula, cut into thin strips 3 medium ripe tomatoes, peeled, seeded, and diced salt and pepper 1 tsp butte

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POP Cakes (potato-onion-pepper)

modified from Martha Stewart's Onions Unearthed

Products (Onion, Pepper: Bell or Sweet, Potato)

Home Made Tomato Sauce

use various tomatoes

Chard Cheese Pie

adapted from The New Laurel's Kitchen 2 c. cottage or ricotta cheese 2 eggs, beaten juice of 1 lemon 1/2 tsp. salt 4-6 c. chopped Swiss Chard 1/2 c. bread crumbs paprika Lightly steam swiss chard until just tender. Drain well. Pre

Products (Kale, Spinach, Swiss Chard, Chard, Eggs, Beet Greens, Kale, Siberian, Kale, Red Russian, Kale, Dino, Swiss Chard, green, Cottage cheese, Swiss Chard)

Potato Swiss Chard Soup

From Asparagus to Zucchini: A Guide to Farm Fresh Seasonal Produce 1 tbsp. oil 1 med. onion, chopped 2 ribs celery, chopped 2 garlic cloves, minced 4 c. cubed red potatoes 1 med. carrot, chopped 1 bay leaf 5 c. veg. broth, chicken broth, or w

Products (Onion, Garlic, Kale, Swiss Chard, Carrot, Potato, Dill, Parsley, Thyme, Celery, Chard)

Homemade Potato Crisps

This is a simple recipe I make often, as an appetizer or side dish. They are somewhere between oven fries and potato chips. It is hard not to eat them all as they come out of the oven. 1 lb potatoes, gently scrubbed 2-3 tbsp. olive oil &fr

Products (Garlic, Potato)

Mexican Tomato Soup

This is a twist on fresh tomato soup. You can also make plain tomato soup by omitting the lime juice, adding fresh basil, and substituting croutons or crackers as the garnish. 1 medium onion 2-4 stalks celery, (also finely chopped celery le

Products (Onion, Garlic, Tomato, Pepper: Hot, Carrot, Basil, Celery, Tomatoes)

Oven Dried Cherry Tomatoes

Cherry, grape or small Roma tomatoes Whole gloves of garlic, unpeeled Olive oil Herbs such as thyme or rosemary (optional) Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment

Zucchini Feta Fritters with Tzatziki sauce

Great for breakfast or dinner!

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Fresh Fruit Soup

submitted by Silver Spring's Karen C. whose mother made this soup in Denmark!

Products (Peach, Mint, Melon, Canned Peaches)

Mom's Chocolate Zucchini Cake

What a delicious way to get your veggies. Your kids/partners/friends will never know they're eating zucchini if you don't tell them!

Products (Zucchini)

ZUC-CANOES

Zuccanoes (Stuffed Zucchini) 3 medium zucchini or summer squash sliced in half lengthwise. Scoop out insides, leaving ¼” rim so canoe stays intact. Zucchini innards, chopped ½ lb mushrooms, chopped Large onion, chopped

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Eggplant Dip - Caponata

– adapted from Laurel’s Kitchen 1 large Italian eggplant or 2-3 slender Asian eggplants (about 1 pound) 1 large onion, finely chopped 2 tbsp. olive oil 1 c. finely chopped celery 1 bell pepper, diced 1 c. finely diced tomato

Products (Onion, Tomato, Eggplant, Pepper: Bell or Sweet, Celery)

Eggplant Dip - Baba Ghanouj

1 large Italian eggplant or 2-3 slender Asian eggplants ¼ - ½ c. tahini (roasted sesame spread) or sesame oil juice of 1 lemon, or to taste 1 clove garlic, minced ¼ c. chopped fresh parsley salt to taste Cut eggplan

Products (Garlic, Eggplant, Garlic Scape, Parsley)

Gingered Carrots

From Nourishing Traditions by Sally Fallon 4 cups grated carrots, tightly packed 1 tablespoon freshly grated ginger 1 tablespoon sea salt 4 tablespoons whey (if not available, add an additional 1 tablespoon salt) *Also see the Sauerkraut recipe

Products (Carrot, Whey, Carrots, Ginger)

Pesto

Such a delight to have on hand – pesto can be added to just about any meal. Mim loves to mix it with yogurt cheese, to turn it into a salad dressing, and, of course, to eat it spread on some crusty bread with a warm-from-the-garden-sun tomato.

Products (Garlic, Greens: Arugula, Basil, Parsley, Butter)

Garden Casserole

Ingredients 2 pounds eggplant, peeled 5 teaspoons salt, divided 1/4 cup olive oil 2 medium onions, finely chopped 2 garlic cloves, minced 2 medium zucchini, sliced 1/2-inch thick 5 medium tomatoes, peeled and chopped 2 celery ribs, sliced *

Products (Onion, Eggplant, Zucchini, Basil, Parsley, Celery, Swiss Chard)

Maple Glazed Carrots

1 bunch carrots 2 T. butter 1-2 T. maple syrup pinch of sea salt Wash carrots thoroughly. (Do not peel for maximum nutrition.) Slice thinly in rounds. Place butter in medium skillet. Melt over medium heat. Add carrots and cover with a lid. Cook

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Sauerkraut

(Sally Fallon) Combine 1 medium cabbage, cored and shredded in a bowl with 1 T. caraway seeds, 1 T. sea salt, and 4 T. whey. (See recipe below to make your own whey and cream cheese from yogurt.) Or replace whey with an extra T. sea salt.

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Vegged-Up Oatmeal Cookies

(from Rachael Ray) 1 cup flour 1/2 tsp. baking soda 1/2 tsp. salt 6 oz. room-temperature butter 3/4 cup light brown sugar 3/4 cup granulated sugar (I like to cut down on the sugars a bit) 1 egg 3 cups rolled oats 1 packed cup shredde

Products (Zucchini)

Garlic & Herb Potato Salad

1 lb potatoes 1 clove garlic ¼ c. chopped fresh herbs (cilantro, parsley, basil, marjoram, etc.) sea salt extra virgin olive oil Gently wash potatoes, keeping skins intact. Cut into cubes, or leave whole if using baby sized potato

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Easy Green Bean Salad

Adapted from Beachgreens Serves: 4 Preparation Time: 25 minutes 1 pound green beans, cleaned and cut into 1-inch pieces (Blue Lake or Romano both work) Salt 1/3 cup crumbled feta cheese 2 small tomatoes, chopped 2 sca

Roasted Beets with Tahini Yogurt Sauce

This tangy dish can be served hot or cold. When Mim makes it, she usually minces up the beet greens and tosses them back onto the hot beets so that they wilt, but you can also leave them out. Serve this over quinoa or on top of a bed of arugula with

Products (Garlic, Greens: Arugula, Beet, Parsley, Thyme, Beet Greens, Yogurt)