Recipes

Recipes

Zucchini-Summer Squash Skillet
Here is an easy recipe to use up zucchini and summer squash that is easily adaptable to suit individual taste.  I am sorry, but I am not one who measures out amounts; I add till it looks and tastes good. ·    &nbs

Chilled Cucumber, Basil, and Mint Soup
*adapted from Martha Stewart Living   Ingredients 1 cup sour cream 1/2 cup fresh basil 1/2 cup fresh mint 1/4 cup thinly sliced scallion, chives, or mild onion 1 cup water 1 large or 2 medium cucumbers, peeled

Garlic Green Bean Salad
1 pound fresh green beans stem end removed 1/3 cup diced roasted red or yellow pepper 1 clove garlic, minced ½ medium red onion, diced 1 tablespoon red wine vinegar Salt and freshly ground black pepper Dried Italian seasoning, opti

Chocolate zucchini Brownies
Chocolate Zucchini Brownies Yield: About 16 brownies   You'll never know there's a vege hiding in these chocolate zucchini brownies. This vegan version is healthy and delicious. Ingredients 1/2 cup canola oil ( or apples
Products (Zucchini)

Beet Green Gratin
Recipe by Alton Brown   Ingredients 1 tablespoon butter 12 ounces sliced mushrooms 2 cloves garlic, minced 1 pound beet greens, cleaned and picked Kosher salt and fresh ground black pepper 4 egg yolks, beaten 1 cups ricotta 1/2 cup gr

Beet Salad with Basil Vinaigrette
Yield: about six servings Prep: 20 mins Beet salad with fresh basil and olive oil, sweet and fresh and earthy, becomes the center of our supper tables in late summer and early autumn when both beets and basil appear at market in abundance. Ing
Products (Garlic, Beet, Basil)

Zucchini -Tomato Casserole
 My mom used to make this simple zucchini "recipe" as I was growing up. It's a great light meal and can be tweaked to a ton of different tastes. We sometimes called it zuchini lasagna -- but it's really not a lasagna by any means.   In i

Swiss Chard Pancakes
From Around My French Table: More Than 300 Recipes from My Home to Yours by Dorie Greenspan. Copyright © 2010 Dorie Greenspan. Published by Houghton Mifflin Harcourt. All Rights Reserved. Yield: Makes about forty 5-inch pancakes; 12 side-dis

Baked Summer Squash
Make with any summer squash such as Zephyr, Patty Pan or Zucchini. Makes 6 servings.

Zucchini Fritters
adapted from www.marthastewart.com   Ingredients 2 medium zucchini or summer squash (about 8 ounces each), trimmed 1 medium onion, or 1 bunch scallions, or a handful garlic scapes 1/2 cup grated Pecorino Romano or

Pasta with Beet Greens, Blue Cheese & Hazelnuts
from Martha Stewart Living .     Ingredients Coarse salt and ground pepper 3/4 pound linguine 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 garlic clove, minced Greens from 2 bunches beet

Garlic Scape Pesto
Ingredients 1/4 cup pine nuts 3/4 cup coarsely chopped garlic scapes* Juice and zest of 1/2 lemon 1/2 teaspoon salt A few generous grinds of black pepper 1/2 cup extra virgin olive oil 1/4 cup grated Parmigiano Reggiano cheese *Or use h
Products (Garlic Scape)

The Very Best Kale Salad
This is my favorite raw kale salad--all the best and different textures. Cubed bread, dried tomatoes, pine nuts, and hard boiled eggs make this salad filling and satisfying.
Products (Kale)

Zucchini Noodles
Ingredients 4 zucchini or summer squash, sliced with a julienne peeler (about 4 cups) 1/2 teaspoon coconut oil 1 tablespoon almond flour or almond meal 2 tablespoons extra-virgin olive oil 2 cloves garlic, minced (about 2 teaspoons) 1/4 t

Wild Arugula Salad with Garlic Croutons, Shaved Parmesan, and Lemon
Makes 6 servings Ingredients 1 8-ounce piece ciabatta with crust (preferably day-old) 1 large garlic clove, peeled 1/4 cup plus 3 tablespoons extra-virgin olive oil 6 ounces arugula (preferably wild; about 10 cups packed) 2 tablespo

Roasted Radishes, Hakurei Turnips, and Scallions
As many radishes as you have, quartered As many hakurei turnips as you have, quartered As many scallions (or onions or leeks) as you like, chopped into 1-inch pieces. Toasted sesame oil Tamari or other soy sauce **Preheat oven to 400 degrees or roas

Green Soup with Ginger
A nutritional and flavorful powerhouse of a soup! This will become a family favorite!

Greens aux Gratin
This is a great way to use up any greens – kale, spinach, radish or turnip greens, whatever. It’s also a way to get rid of excess cheese you may have lying around.  Preheat oven to 350 degrees F.  Sautee the greens (destemmed
Products (Kale, Spinach, Turnip Greens)

Green Soup
This wonderful soup, adapted from Anna Thomas, is as delicious as it is packed full of nutrients. It’s a wonderful way to use up those big bunches of kale and chard.

Ginger-Sesame Bok Choy
Very quick and delicious
Products (Bok choy, Ginger)

Radish & Turnip Greens with Balsamic & Provolone
You can eat radish and turnip greens! They are delicous, a little spicy, and a perfect addition to a spring feast. Saute some up and serve with marinated radishes, sliced hakurei turnips, pita, and hummos for a tasty spring meal.

Kale and Caramelized Onion Pizze
Use your favorite pizza crust recipe like we did, or make it a quick meal using a premade dough that can be found in the grocery store deli section! 4-5 Baby Bella, Shiitake, or Button mushrooms sliced 10-15 Sage leaves, can be lightly browned in b
Products (Onion, Kale, Sage)

Kale and White Bean Soup
Mash the beans, and use them to thicken the broth; leave some whole for added texture.

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