Recipes
Enjoy these delicious recipes. They have been submitted by farmers, using many of the products we grow.
Reincarnated Tomatoes
Ingredients:
3lbs tomatoes (about 6 medium-large) chopped
1 cup white cooking wine
2 tbsp olive oil
2 small onions chopped
5 cloves garlic --Whole
3 tbsp basil
3 tbsp rosemary
3 tbsp tarragon
3 tbsp oregano
2 bay leaves
4 green on
Mushroom Soup
8 oz Mushrooms (button or portabella/baby cremini) 1 bouquet garni (2 sprigs flat leaf parsley, 1 bay leaf, 2 sprigs thyme) 1 tbsp dried rosemary 1 tbsp dried basil 1 tbsp dried tarragon 1 tbsp dried thyme 4 tbsp butter 1 small to medium sized onion
Cucumbers with Cream and Tarragon
Ingredients:
2 cucumbers (peeled, cut half lengthwise and sliced into half moons)
1/4 cup heavy cream (don't substitute milk or 1/2 and /12... will curdle from the lemon juice) yogurt is a good substitute for cream
3 tablespoons extra virgin olive
Savory Smashed Turnips
Ingredients:
2 pounds turnips, peeled, diced, and boiled (about 35 mins.)
2 cloves garlic, roasted
3 Tablespoons butter
½ cup whole milk
2 bay leaves
1 large sprig of rosemary
1 teaspoon salt
½ teaspoon pepper
1 bunch chives,
Radishes with Herbed Butter Sauce
2-3 shallots, finely chopped6 tbsp cold butter½ cup dry white wine1 tbsp chopped fresh herbs such as tarragon, thyme, or chives1 tsp lemon juiceFreshly ground pepper to taste20-30 whole radishesKosher or coarse sea salt
Sauté the shall
Madhur Jaffrey's Grated Beets with Shallots
3 tbsp olive oil
1/2 tsp whole brown mustard seeds
2 large shallots, peeled & slivered
1 fresh hot chile in thin slices
1 pound beets, peeled & coarsely grated
1 tsp salt
Put oil in large frying pan over medium h
Thin Herb Frittata
Thin Herb FrittatasAdapted from Nourishing TraditionsBy Sally FallonMakes 63 eggs1 tbsp chives1 tbsp basil1 tbsp parsley2 tbsp fresh parmesan cheese2 tbsp crème fraichesalt and pepper to taste2 tbsp olive oilMix all ingredients except olive oi
Vegetable Frittata
Vegetable FrittataFrom Nourishing Traditions, Sally Fallon
1 cup broccoli flowerets, steamed tender, broken into small pieces1 red pepper, seeded and cut into julienne strips1 medium onion, finely chopped2 tbsp butter2 tbsp olive oil6 eggs1/3 cup cr
Green Herb Frittata
Green Herb Frittatafrom Sacramento Natural Foods Co-opServes 6 to 8¾ lb. mixed leafy greens, spinach, chard or kale (3 cups chopped)2-3 T. olive oil2 cloves garlic, chopped½ t. salt1-2 t. wine vinegar10 eggsFresh ground pepper to taste1
Spiced Winter Squash with Fennel
Spiced Winter Squash with FennelFrom Bon Appetit1 ½ lb butternut squash, peeled, cut into ¾” wide wedges1 fennel bulb, cut into 1” wide wedges1 large onion, cut into ½ inch wedges3 Tbsp. Olive oil1 tsp ground cumin1 t
Lentil Vegetable Soup
Lentil Vegetable Soupadapted from epicurean.com1-2 stalks celery3 carrots1 large onion3 red potatoes1 ½ - 2 cups green lentils3-4 cloves garlic3 bay leaves1 tbsp olive oil1 tsp of each dried herb: rosemary, sage, oregano, basil, marjoram, thym
Marjoram Corn Bread
Marjoram Corn BreadFrom The Herbfarm & adapted by StarChefs1 cup flour1 ½ tsp baking powder1/4 tsp baking soda1 tsp salt¾ cup stone ground cornmeal1 tbsp sugar, honey, agave or other sweetener1 cup buttermilk2 large eggs2 tbsp fresh
Aioli Sauce/Mayonnaise
Aioli Sauce Garlic MayonnaiseYield: 1 Cup 5 Garlic cloves 1 Egg, at room temperature 1 c Safflower oil, at room temp. 1 tbsp. Lemon juice Crush the garlic in a food blender. Add the egg, and blend for 15 seconds. Very slowly add the oil through the t
Curried Butternut Squash and Apple Soup
Curried Butternut Squash and Apple SoupServes 81 Tbsp olive oil3 cups chopped onions2/3 cup chopped carrots½ cup chopped celery1 ¾ lbs butternut squash, peeled, seeded diced (about 4 cups)3 cloves garlic, minced4 cups water1 tbsp choppe
Roasted Vegetable Cream Cheese Spread
Roasted Vegetable Cream Cheese Spread Choose an assortment of vegetables to roast such as:CarrotsGarlicOnion or shallotsTurnipParsnipRutabagaBell peppers, any colorSquash, summer or winterCut them into chunks. Oil roasting pan well and sprinkle oli
Butternut Squash and Potato Gratin With Gruyere
Butternut Squash and Potato Gratin with GruyereAlfred Portale, 12 Seasons Cookbook2 lbs butternut squash3 large potatoes1 tsp chopped fresh thyme1 tsp chopped fresh marjoram1 tsp chopped fresh sageCoarse salt and freshly ground white pepper3 cloves g
Herb Biscuits
Herb BiscuitsThe Press Democrat, Santa Rosa Newspaper3cups flour unbleached flour1 tbsp baking powder1 tsp baking soda1 tsp salt1 tbsp sweetner1 lemon, finely grated1 stick cold butter cut into ½” cubes¼ cup chopped flat leafy par
Delicata Squash and Potato Puree
Delicata Squash and Potato PureeSacramento Natural Foods Co-op1 Tbsp. Olive oil or butter1 lb potatoes, peeled and quartered1 lb delicata squash ½ to 1 cup chicken or vegetable stock salt and pepper to tasteCut the squash in half, then b
Pumpkin Pie
Dice unpeeled pie pumpkin, or any orange-fleshed winter squash and boil until tender. (If the squash has dark flesh, peel first) Drain. Measure out 2 c.of the pumpkin and 1 1/2 c. milk. Place in blender: 2 eggs, 1tsp. cinnamon, 3/4 tsp. allspice,
Tomato Basil Fritatta
Heat 10" skillet (w/ tight fitting lid). Add 3 Tbs. olive oil & coat pan. Add 6 eggs, well beaten with salt and pepper to taste. Add 1 lb. chopped tomatoes, then 20 chopped basil leaves then 4 oz. shredded mozzarella cheese. Cover tightly and coo
Shredded Butternut Cakes
Peel and remove seeds of butternut or other hard squash. Cut lengthwise into four large long chunks and shred. (Or use food processor) Add 1 or 2 scrambled eggs, salt, and red pepper flakes to taste. (we used some Cajun spices) Fry as one woul