by admin | Arugula, Broccoli Raab, Escarole, Kale, Recipes, Spinach, Swiss Chard
Prep time on greens is time well spent. Getting your greens cut, washed and sometimes cooked sets you up to add them to so many recipes throughout the week and preserves space in the refrigerator. What to do with the greens? Are you on Team Raw or Team Cooked?...
by admin | Basil, Bok Choy, Broccoli Raab, Cabbage, Celeriac Tops, Chives, Cilantro, Dill, Escarole, Garlic Scapes, Greens, Herbs, Herbs, Kale, Lettuce, Mint, Oregano, Parsley, Purslane, Rosemary, Sage, Scallions, Sorrel, Spigariello, Spinach, Storage, Swiss Chard, Tatsoi, Thyme
The vegetables and fruit are harvested early in the day from the fields and greenhouses and brought in to be chilled, rinsed and packed. Maintaining the cold chain is important for keeping the produce fresh. Once you pick up your CSA share, getting the share home...
by admin | Escarole, Greenhouse Baby Greens, Herbs, Parsley, Potatoes, Recipes
Marcia’s (Farmer Dave’s Mother) Spring Greens Soup This is a delicious and simple way to use up some of your potatoes and greens on a rainy spring day. Ingredients: 1 onion, sliced 1 Tablespoon oil 3 cups vegetable or chicken broth 12oz...
by admin | Arugula, Escarole, Kale, Recipes, Scallions, Sorrel, Swiss Chard
Adapted from Epicurious.com by Ginger Carver Ingredients: 5-6 large potatoes 1 1/2 cup of milk 1 bunch of green onions (white and green parts), finely chopped 1 cup of spicy greens, finely chopped 4-8 tablespoons butter Directions: Boil potatoes until tender....
by admin | Apples, Arugula, Cabbage, Collards, Escarole, Kale, Parsley, Recipes, Sweet Potatoes, Swiss Chard
Adapted by Farmer Dave’s from Epicurious Ingredients: 4 medium sweet potatoes, peeled and cut lengthwise into quarters, then cut crosswise into 1/8-inch slices 5 tablespoons unsalted butter, plus 3 tablespoons melted 1 tablespoon fine sea salt 2 teaspoons...
by admin | Arugula, Beans, Broccoli, Corn, Cucumbers, Escarole, Greenhouse Baby Greens, Lettuce, Recipes, Tomatoes
Serves 4 – recipe from Food Network Kitchens Cookbook, 2003 Forget bottles and jars. Our homemade 1-2-3 ranch dressing turns this American classic into the real deal. Immersing vegetables in boiling salted water and then plunging them into ice water is called...
