Recipes

Ghanian Spinach Stew

Another cooked greens recipe this week comes straight out of the New York Times.  This is a very unique dish from African that turns leafy greens into a filling stew.  You can use a combination of spinach, kale and/or collards. … Continue reading

Tuscan Greens ‘n Beans

Recipe:  Tuscan Sauteed Greens with Cannellini Beans This is a quick and simple way to turn greens into a filling yet healthy meal. You can cook your own beans or buy canned. Soak 1 C. cannellini or other white bean … Continue reading

Carrot & Spring Onion Bhajis

These little fried Indian dumplings are made with chickpea (gram) flour instead of wheat — gluten free and a good source of protein. Grate 3 large or 4 smaller carrots and sprinkle generously with salt.  Place in a colander and … Continue reading

Terra Firma Sushi Rolls

Vegetarian Sushi almost always uses the same vegetables:  cucumbers, avocado and sometimes carrots.  Why not lightly cooked beets?  They are pretty and tasty, and the combination with ginger and horseradish harkens back to Eastern European cooking where they have played … Continue reading

Roasted Romanesco with Curry Sauce

Roasted Romanesco with Curry Sauce Broccoli can be hard to cook in a curry without ending up over- or undercooked.  This recipe cooks the vegetable separately, then combines with a curry sauce. Separate 1 lb. of Romanesco broccoli or regular … Continue reading

Butternut Enchiladas

This recipe skips the rolling and just layers butternut slices and corn tortillas.  The kale is optional.  The best way to peel a butternut squash is with a right-angle vegetable peeler.  You can adjust the ratio of hot to milder … Continue reading

Savoy Cabbage-Lentil Salad with Walnuts

This is a hearty winter salad that you can make a meal out of if you like. The soft lentils contrast nicely with the crunchy vegetables. Rinse 1/2 C. of french lentils then cook in salted water until they are … Continue reading

Bok Choy Kale Soup with Udon Noodles

It may not feel like January while the sun is shining, but when dinnertime rolls around it’s still soup weather.  You can add tofu or other protein sources to this recipe to make it even heartier. Clean and finely mince … Continue reading

Dino Kale Toast with Poached Eggs

Lacinato or “Dinosaur” Kale is the chewiest of all the kales we grow, and lends itself to cooking under intense heat to soften it up.  I personally do not like kale salads made with this variety as it doesn’t seem … Continue reading

Recipe:  Potato-Leek Gratin

  Baking leeks under other vegetables this way tranforms them into a molten mass of goodness.  Serve this dish at a holiday party and watch people devour it.  Or just have it for dinner yourself with a big salad. Cut … Continue reading

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Orange is the new Orange

In July of 2013, the irrigation well failed in one of our bigger and nicer citrus orchards.  The trees wilted and died before a new well could be drilled.  We did not own the orchard, which was several acres of … Continue reading

“No Water for You!”???

If you’ve been a Terra Firma subscriber for a while — or a subscriber to any CSA farm — you’re accustomed to hearing a million reasons why there are certain items in your boxes and not others.  The weather is … Continue reading

Two out of Three

Almonds have been grown in California for hundreds of years, since the Spanish missionaries arrived here in the 1600s.  And walnuts are actually native to the state, Black Walnuts, that is.  Spanish settlers figured out long ago that you could … Continue reading