These are some of the recipes shared by other farms who use the same website service from Small Farm Central. Make sure to use the recipe filter on the left side of the page so it's not overwhelming.
Winter Squash Soup
Oh so easy in the crock-pot
Acorn, Delcarti, Kiri, Black Forest, Hubbard, Turks Turban, Carnival All hard shelled – Cut in half, remove seeds and bake until a fork can take off the meat of the squash. Add honey and butter to Acorn, Carnival, and Delicati for a swee
Frozen Winter Squash Puree
A wealth of goodness in the freezer.
Bruschetta with White Beans, Tomatoes and Olives
1 1/2 C canned white beans, rinsed and drained well 3 med. tomatoes, seeded & chopped 1/4 C pitted kalamata olives 4 -6 tbsp. olive oil 1/4 C chopped fresh basil 1 tbsp. minced fresh garlic 1 baguette sliced into 1/2" rounds* 5 to 6 oz. soft fres
Potato and Cheese Soufflé
2 tbsp. butter 2 tsp. all-purpose flour 2 lbs. mealy potatoes (she uses fingerlings) 8 eggs, separated 1/4 C grated Gruyere cheese 1/4 C crumbled bleu cheese 1/4 C grated sharp hard cheese salt and pepper 1. Butter a 2 1/2 quart soufflé dish
yummy balsamic vinegrette
ok, I don't generally measure this out, I just make it to taste, but is delicious (almost tastes like Satchel's) ingredients: 1/2 cup balsamic vinegar of modena a little more than a 1/2 cup extra virgin olive oil squirt of mustard sauce (maybe 1/
modified Filipino veggie torta
This Filipino dish is like a quiche but you don't have to use as many eggs, so less cholesterol. It's different from traditional Filipino tortas b/c they use more meat, and less veggies, and this is the opposite (more vegges, less meat). It's best to
Savory Smashed Turnips
Recipe courtesy of Chef April Neujean, Edible Schoolyard NOLA Ingredients: 2 Cups diced Satsumas, pith and membrane removed 1 small Red Onion, finely diced 2 Cups grated Radishes 1 Cup Cucumbers, seeded and finely diced 1 Jalapeno, seeded and
Fresh Tomato Bruschetta
Recipe courtesy of Chef April Neujean, Edible Schoolyard NOLA Yield: Makes 50 appetizer portions Ingredients: 8 large tomatoes, seeded and diced 1 red onion, minced ½ Cup Basil, minced 3 Garlic cloves 2 Tablespoons Lemon Juice 1/8 te
Winter Greens & Goat Cheese with Pasta
Recipe courtesy of Chef April Neujean, Edible Schoolyard NOLA Yield: Serves 12 Ingredients: 1 lb. Whole Wheat Pasta ½ Cup plus 2 Tablespoons Extra-Virgin Olive Oil 2 cloves Garlic, minced 2 cloves Garlic, sliced ¼ teaspoon Crus
Recipe courtesy of Katie Bingham Ingredients: 1 bunch of cilantro, washed and chopped 3 jalapenos, seeded and chopped 3 tablespoons lemon juice 1 tablespoon fresh ginger, chopped 1 ½ teaspoon salt 1 teaspoon cumin 1 teaspoon oil
Recipe courtesy of Katie Bingham Ingredients: ¼ cup vinegar (rice wine, cider, red wine, champagne…) ¼ cup water 3 tablespoons sugar ½ teaspoon salt 1 bay leaf 6 black peppercorns 1 bunch radishes quartered Direc
Red Fern Farm Tzatziki Sauce
This Greek cucumber sauce is a creamy, delicious counterpoint for lamb dishes.
ARUGULA PESTO 2 cups packed arugula leaves 1/2 cup of walnuts 1/2 cup fresh parmesan 1/2 cup extra virgin olive oil 3 garlic clove, peeled and minced . Toast the nuts in a pan. Combine the arugula, walnuts, garlic in a food pr
Spicy Beef with Greens
A delicious way to get your greens!
Sara's Famous Chile con Queso
This is a more complicated recipe but if you can get it right it is absolutely worth the effort!
Recipe courtesy of a Brazos Farmers Market customer
Asian Shrimp and Cabbage Salad
Recipe courtesy of Chef April Neujean of ESYNOLA Ingredients: ½ pound medium shrimp, peeled and deveined and then boiled 2 Tablespoons sesame oil 2 teaspoons soy sauce 1 teaspoon fish sauce Zest of 1 lime Zest 1 orange Juice of &frac1
Warm Greens Salad
Stir-fry in large wok or skillet several bunches chopped mixed leafy greens (mustard, chard, beet greens, cabbage leaves, kale, escarole...) Add greens a little at a time, and when wilted down, add more. When greens are wilted and tender, stir in 2
Pasta with Kale & Beans
Heat 3 Tbs. olive oil and sauté 4 large minced cloves garlic and 1/4 tsp. hot pepper flakes 3 min. (or omit pepper if desired). Stir in 1 1/2 c. cooked cannellini beans and 12 c. shredded kale. Cover and simmer over low hear until the kale is tend
Kale & Kielbasa Soup
Saute 1 choped onion, 1 c. chunked fennel bulb, 4 clove minced garlic. Add 1 1/2tsp fresh thyme, 1/2 tsp. crushed red pepper, 12 oz.thinly sliced kielbasa, 1 ½ qt water or broth and simmer. Add 15 oz. cooked kidney beans, 4 c. chopped greens (kale,
Kale, Creamy Polenta, and a Fried Egg
polenta, sauteed kale, easy over egg, parmigiano
Kale with Red Beans, Cilantro and Feta Cheese
Ingredients 1½ cups dried red kidney beans (soaked for 4 hours or overnight) 2 bay leaves ½ tsp thyme leaves Sea salt 1 white onion (finely diced) 1 large bunch of kale 2 tbsp olive oil (plus extra to finish) ¾ cup chopped cila
Kale with Cinnamon
(from www.justvegetablerecipes.com. By the way, this site also features a recipe for 'Beer-Batter Fried Kale'...just in case you're interested..) 1 medium onion -- minced 1 teaspoon vegetable oil -- (orig was 1 tbsp) 1 clove garlic -- m
Greens with mustard cream sauce
Sautee bunch of cleaned, roughly chopped greens in olive oil until wilted. Whisk together 1T. of your favorite Dijon mustard, ½ c. half and half, and ¼ to ½ cup sour cream or yogurt. Toss greens with cream mixture. Add salt and pepper to taste.
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