Recipes

Yakisoba with Spring Veggies

A Japanese-Style stir-fried noodle dish.  This dish is fantastic even without the classic Tonkatsu sauce, but if you’re looking for authentic Yakisoba flavor you might want to buy it.  Either way you will need worchestershire sauce, which I believe is … Continue reading

Marinated Raw Kale & Summer Squash

 You can eat this as a salad by itself, toss with lettuce to make a bigger salad, or use it as a sandwich topping. Remove the stems from 1 bunch of kale.  Rinse the leaves, then spin them dry and … Continue reading

Sweet Potato-Summer Squash Torte

 This recipe is adapted from Smitten Kitchen. Wash 2 lbs. of sweet potatoes and cut into thin rounds, 1/8″ thick. Thinly slice 2-3 summer squash the same way.  You want about half as much squash as sweet potato. Slice 2-3 … Continue reading

Vietnamese-Style Lettuce Rolls

Vietnamese-Style Lettuce Rolls  You can make this with raw beets but I prefer to roast them first. Scrub 2-3 beets and cut into half-inch thick slices.  Arrange them on a single layer on a cookie sheet, then drizzle with sesame … Continue reading

Do-it-Yourself Salad Dressings

I have never understood store-bought salad dressing.  Making salad dressing is one of the easiest things you can do in the kitchen, plus you will almost certainly use better ingredients than even the “natural” and organic dressing brands.  Who has … Continue reading

Potato and Pea Korma

 Peas and potatoes are often found together in Indian food, from pakoras to curries.  This is a delicious vegan curry with a few unusual ingredients.  There are a dozen different spices in this particular curry, leaving one or two out … Continue reading

Chimichurri Sauce

Part pesto, part salsa, part salad dressing.  Chimichurri is a mainstay of Argentinian and Chilean cuisine, served with meat, vegetables and things like empanadas.  It can be made with either cilantro or parsley or both, but this version uses the … Continue reading

Pea and Leek Empanadas

This recipe is not quick to prepare, but it is very easy and the empanadas can be eaten the next day or refrigerated after assembling and baked “to order”.  You can also add cheese or any other ingredient you like … Continue reading

Crispy Polenta Patties Two Ways

Recipe:  Crispy Polenta Patties Two Ways Two ways to turn a pile of vegetables into a solid meal.  The polenta can be made in advance and used later:  this recipe should make enough for two meals.   Bring 5 C. … Continue reading

South Asian Salad Rolls

This is fun recipe for a party or family dinner.  People can make their own rolls, adding whichever ingredients they like.   Crumble 12 oz. of firm tofu and marinate with 1 t. sesame oil and 1 T. soy sauce. … Continue reading

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Summer into Spring!

2015 has been a race at Terra Firma.  The dry, warm weather sped up everything on the farm, and we have had a hard time keeping up.  Sure it’s nice to have strawberries on April Fool’s Day and Peaches for … Continue reading

And the Leafy Green Winner is…

Kale has been in the news a lot lately.  From the spoof article on the internet last year questioning whether there was enough land in the U.S. to meet the demand for kale, to the recent announcement by McDonalds that … Continue reading

Brand Loyal Beetles

The country roads around our farm are a popular weekend destination for automobile enthusiasts who appear to enjoy sharing the scenic beauty of farmland and hills with others.  A few weeks back, a caravan went by the farm and every … Continue reading