Recipes

Recipes

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

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
Products (Onion, Garlic, Zucchini)

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

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

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.

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 *

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
Products (Carrot, Carrots)

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.
Products (Cabbage)

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

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

Spaghetti with Zucchini & Lemon
– adapted from Moosewood Restaurant Cooks at Home This makes a large amount, good for 6 servings. Halve recipe for 2-3 adults.   1 pound spaghetti or linguini olive oil 2 garlic cloves or 4 garlic scapes, minced 2-3 large or 4-5 bab

Grilled Zuchini Ribbon salad
Grilled Zucchini Ribbon Salad Ingredients 3 to 4 large zucchini, roughly 2 pounds 1/2 cup extra-virgin olive oil, divided Sea salt, preferable gray salt and freshly ground black pepper 3 cloves minced garlic 1/4 teaspoon red chili flakes 1 l

Cucumber Yogurt Salad
Adapted from Nourishing Traditions by Sally Fallon   3 large or 4 medium cucumbers 1 tsp. sea salt ¾ c. plain yogurt 1 clove garlic or 2 finely chopped scallions 2-3 tbsp. chopped fresh mint or dill or other herbs (optional) 1 tbsp

Cucumber Pancakes
This Recipe was contributed by a friend, an Indian woman. It is her mother’s recipe. Enjoy.  (I have made possible substitutions or additions in italics – Aimee.)   Ingredients 3 Fresh firm medium size cucumbers Cream of ri

Roasted Cabbage
A simple yet delicious method of cooking cabbage. The high heat carmelizes the cabbage, increasing the sweetness and digestibility. 1 whole cabbage olive oil sea salt Preheat oven to 425 degrees. Cut cabbage into quarters. Remove core. In a ba
Products (Cabbage)

Tomato, Swiss Chard, and Ricotta Calzones
From Didi Emmons Vegetarian Planet
Products (Onion, Garlic, Tomato, Chard)

Squash and Onions with Brown Sugar

Adapted from: http://www.thekitchn.com/recipe-squash-and-onions-with-58603 Squash and Onions with Brown Sugar
 serves 2 1 large yellow squash (or 2 medium)
 2 small onions (or one medium)
 2 tablespoons unsalted butter̷
Products (Onion, Summer Squash)

Crispy Turnip Fries
Ingredients: 3 Pounds Turnips 1 Tablespoon Oil 1/3 Cup Grated Parmesan Cheese 1 Teaspoon Garlic Salt 1 Teaspoon Paprika 1 Teaspoon Onion Powder Directions: 1. Preheat oven to 425 degrees F.  For easy clean up and crispier 'fries' line a
Products (Turnip)

Chocolate Zucchini Cupcakes, from TasteofHome.com
Prep: 25 min. Bake: 20 min. + cooling Yield: 21 Servings Ingredients 1-1/4 cups butter, softened 1-1/2 cups sugar 2 eggs 1 teaspoon vanilla extract 2-1/2 cups all-purpose flour 3/4 cup baking cocoa 1 teaspoon baking powder 1 teaspoon
Products (Zucchini, Carrot)

Homemade Ranch Dressing/Dip
1/2 c buttermilk (or plain yogurt) 1/2 c. sour cream 1/2 c. mayonnaise 2 tbsp. chopped parsley 2 tbsp. chopped chives or scallions 1 garlic clove, minced (or 1-2 garlic scapes, minced) 2 tsp. lime juice coarsely ground black pepper   Co

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