Recipes | The Good Farm

Mashed Potato and Kale Cakes

This recipe is based on the British food bubble and squeak, which is traditionally made by pan-frying leftover mashed potatoes and cooked cabbage. Try our version with eggs at breakfast or roast chicken at dinner.

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Red Cabbage Salad

– adapted from Laurel’s Kitchen “Pretty red tangy cole slaw.” ½ med. red cabbage (3 c. shredded) 2 tbsp. olive oil

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Sauteed Beet Greens

1 tablespoon olive oil 1 large minced shallot or onion 1 cup beet greens, thinly sliced, stemmed 1 recipe Basic Roasted Beets (recipe below) 1 teaspoon chopped fresh rosemary Coarse salt STEP 1 In a large skillet, hea

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Curried Butternut Squash & Pear Soup

Curried Butternut Squash and Pear Soup(recipe by CSA member Allison W.) This is a fairly thick soup, so you may wish to thin it with water or broth. Depending on your personal preferences, you may also wish to add more curry powder. 1 b

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Butternut Squash Gnocchi with Sage Butter

Ingredients1 butternut squash (about 1 1/2 pounds) 2 large eggs, lightly beaten 1 1/4 tsp. salt 1 1/2 cups all-purpose flour Sage Butter Sauce 4 ounces (1 stick) butter 12 fresh sage leaves (I have substituted dried as well) 2 ounces P

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Beet Salad with Ginger Dressing

The sweetness of beets is a natural match for ginger's spicier side. Beets can be roasted up to 3 days ahead of time; simply bring them to room temperature before serving.

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Spaghetti with Creamy Butternut Leek Parmesan Sauce

Bring a large pot of salted water to a boil. Add butternut squash and cook until tender. Remove squash with a slotted spoon and add to a blender or food processor. Blend until smooth. Cook pasta according to package directions, and reserve 1 cup

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Smashed Celeriac

*from http://www.jamieoliver.com/recipes/vegetables-recipes/smashed-celeriac 1 celeriac, peeled olive oil 1 handful fresh thyme, leaves picked 2 cloves garlic, finely chopped sea salt freshly ground black pepper

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Quick Roasted Beets

1 bunch beets, peeled and cut into 3/4 inch cubes (Save greens for Beet Greens Recipe) 2 tablespoons olive oil 1 tsp. sea salt, or to taste 1 large or 2 small onions, peeled and thinly sliced in rings (optional) Preheat oven to 400 F.

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Beet Greens Recipe

*adapted from http://www.simplyrecipes.com/recipes/beet_greens/ Beet Greens Recipe This recipe also works well with kale, chard, turnip, or other cooking greens. Prep time: 5 minutes Cook time: 25 minutes Ingredients 1 poun

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Roasted Beets with Balsamic Glaze

*adapted from http://www.simplyrecipes.com/recipes/roasted_beets_with_balsamic_glaze/ Ingredients 2 pounds red beets, medium sized, scrubbed clean, green tops removed (see the Beet Greens recipe!) Olive oil Salt 1/2 cup balsamic vinegar 2 t

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Roasted Hakurei Turnips with Israeli Couscous Salad

*Adapted from http://noteatingoutinny.com/2012/06/06/roasted-haruki-turnips-with-israeli-couscous-salad/ Roasted Hakurei Turnips with Israeli Couscous Salad (makes 3-4 servings) 1 bunch hakurei turnips with fresh-looking greens 1 cup Israeli cousco

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Speedy Sauteed Hakurei Turnips and Greens

Adapted from http://projects.eveningedge.com/recipes/speedy-sauteed-hakurei-turnips-and-greens/ Hands on time: 10 minutes Total time: 20 minutes Serves: 4 Ingredients: 1 large bunch hakurei turnips with greens, or 2 smaller

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Delicata Squash with Rosemary, Sage & Cider Glaze

2 medium delicata squash (about 2 lbs) or other firm winter squash from Three Springs of Earth Spring 2 tbsp unsalted butter 1/2 cup very coarsely chopped fresh sage, from Everblossom 1 tbsp coarsely chopped fresh rosemary, from Dancing Creek 1 2

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Butternut Poblano Soup

Ingredients: · 1 large butternut squash · 1 large poblano pepper · 3 cups milk · 1/2 cup butter · 1 1/4 cups onion, diced ·&nbs

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Simple Potato Gratin with Variations

3 tablespoons butter, cut into pieces, plus an additional pat for buttering gratin dish 4 large yellow potatoes* (about 1 1/2 pounds), peeled Salt and freshly ground black pepper 1 cup milk, half-and-half or cream (if using something richer than milk

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Broccoli & Cheese Soup (Green Monster soup)

*adapted from Simply In Season Children's Cookbook 3-4 large potatoes 1 large or 2 med. onions 1 large or 2 small heads of broccoli 1 tbsp. butter 3 cups vegetable or chicken broth 1-2 cups milk 1/3 cup flour 1 cup shredded cheddar cheese sa

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Chipotle Black Bean Stuffed Delicata Squash

*adapted from www.acouplecooks.com 4 delicata squash ¼ cup olive oil 1 can chipotle chiles in adobo sauce 2 cloves minced garlic (optional) 1 tablespoon honey (optional) 2½ cups cooked brown rice 1½ cups salsa

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Kale and Sausage Stuffed Delicata Squash Recipe

*adapted from www.mountainmamacooks.com Ingredients 2 medium delicata squash, halved and seeded 2 tablespoons olive oil 6 oz Italian style turkey sausage (or pork sausage) 1/2 small onion, diced 2 cloves garlic, minced 1/2 teaspoon d

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Baked Delicata Squash Moons

1 or 2 delicata squash olive oil sea salt Wash outside of squash. Cut in half lenthwise. Remove stem. Scoop out seeds and save for "Squash Seeds Snack" recipe. Cut delicata halves into 1/2 inch slices, to make "moons". Toss with olive oil

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Tomato Chili Sauce recipe

*adapted from Stocking Up Ingredients 2 heaping quarts paste tomatoes 1 cup chopped onions 1 cup chopped sweet pepper 1 garlic clove, minced 1/2 -1 hot pepper, stemmed & chopped 1 tablespoon vegetable oil 1 tablespoon salt Fresh

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Pasta Salad with Goat Cheese & Arugula

*adapted from www.marthastewart.com Ingredients Coarse salt and ground pepper 3/4 pound gemelli or other short pasta 1 can (15 ounces) cannellini beans, rinsed and drained 3/4 cup crumbled fresh goat cheese (3 ounces) 3 tablespoons olive

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Tomato Salad

A simple tomato salad bursting with flavor!

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Sweet Pepper Quiche

*I love quiche for dinner, lunch or brunch, warm or cold. Very versatile meal and extremely satisfying! Serve with salad or roasted potatoes, sweet potatoes, or winter squash. 1 large or 2-4 small red or orange peppers, seeded and julienned (cu

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White Bean and Garlic Soup with Greens

Use swiss chard, kale or beet greens

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