Recipes

Kale Salad with Roasted Green Beans and Peppers

In this salad, the acid of the tomato juice and the warmth of the roasted vegetables tenderize the chewy kale. Heat the oven to 400 degrees. Dice 1 large or 2 small tomatoes, then place in a bowl.  Sprinkle with salt. … Continue reading

Fall Green Bean Salad 

You can make this salad with Asian Pears or Tomatoes. Bring a medium sized pot of salted water to boil. Trim and rinse 1/2 lb. green beans.  Drop into the boiling water.  When the water returns to a boil, drain and rinse … Continue reading

Roasted Eggplant Ratatouille

A combination of roasting and slow cooking a variety of vegetables gives an old vegetarian standard new flavors and textures.  You can also make this recipe on a gas grill with a closing lid — that’s how I made it. … Continue reading

Delicata Gratin

This recipe can be prepared in the oven or on a gas grill.  The trick to using your grill as an oven is to preheat it first, then turn the burners way down and close the top when you start … Continue reading

Roasted Pepper Tomato Salad with Ricotta

This week’s pepper-tomato recipe combines roasted peppers with raw tomatoes.  The thin-skinned frying peppers get roasted with olive oil and garlic.  The salty ingredients (ricotta, olives and optional anchovies) help balance out the sweetness of the vegetables and accentuate their … Continue reading

Sicilian-Style Potato Stew

With fall quickly approaching, it’s time to start slow-cooking.  The Italian and Hungarian sweet peppers we grow are perfect for frying and stewing as in this recipe. Peel and chop 1 small onion (or half a larger one). Peel and mince 5 cloves … Continue reading

Homemade Watermelon-Coconut Fruit Popsicles

You can use any type of container to make these but it’s easier to do with the  plastic popsicle molds.  You will need to purchase popsicle sticks or something similar either way. Cut a watermelon in half, then scoop out 3 … Continue reading

Fig and Nectarine Crumble

Fig and Nectarine Crumble This dessert is very easy and quick to make, and yet incredibly delicious.  You can also use peaches in this recipe but you will want to peel them first. Make the pastry by combining 8 T.  salted butter, room … Continue reading

Potato-Corn Fritters with Cucumber Raita

This fritter recipe is tasty, but really it’s just an excuse to eat more Raita, the refreshing and flavorful yogurt-based sauce.  It also goes great with everything from curries to burgers and keeps well for a week. For the Raita: … Continue reading

Corn-Zucchini Chowder

Chock full of veggies with a little bit of richness from the butter and half and half.  You could use coconut oil and milk for a vegan version. Shuck 3 ears of corn and cut the kernels off the cobs. Cut the … Continue reading

Roasted Potatoes and Tomatoes with Garlic & Herbs

Pre-heat the oven to 450. Brush a cookie sheet very liberally with olive oil. Wash 1 lb. of potatoes.  Cut smaller ones in half lengthwise to make wedges.  Cut the large ones in quarters lengthwise.  Arrange on the cookie sheet. … Continue reading

Caponata-style Green Beans 

Chop 1 onion and mince 3 cloves of garlic. Dice tomatoes to make 1 1/2 C. Pull the leaves off basil stems to make 1 C. Rinse and trim 1/2 lb. green beans, then cut in 2-3 pieces each. Heat … Continue reading

New Potato and Roasted Corn Salad

Roasting the corn adds a smoky, rich flavor, as does the chipotle.   Wash 1 lb. of potatoes and then boil in salted water until just tender, 10-15 minutes.  Drain, rinse and allow to cool. Remove the silk and any … Continue reading

Blistered Green Beans with Spicy Pesto

This method of cooking beans is referred to in Chinese Cuisine as “twice-cooked”.  This recipe has European origins. For the pesto:  Rinse 1 bunch of basil and remove all the leaves.  Peel and mince 1 large clove of garlic. Puree … Continue reading

Marinated Zucchini and Spinach Salad

You can use lettuce or arugula in place of, or in addition to, the spinach. Use a vegetable peeler or mandolin to very thinly slice zucchini lengthwise.  It’s hard to get them paper-thin, but that’s the goal. Combine 2 T. … Continue reading

Irish Cream Scone “Shortcake”

There aren’t too many desserts that are simpler and more delicious than fresh fruit topped with fresh whipped cream atop some type of “cake”.  These scones are not exactly “health food” but they don’t have tons of sugar and are … Continue reading

Pablito’s Saag un-Paneer 

I like the flavors of Saag Paneer, but I don’t like the actual Paneer much and I don’t like the texture of pureed spinach.  This vegan recipe substitutes firm tofu for the cheese and leaves the spinach leaves intact. Dice … Continue reading

Asparagus-Spinach Salad with Chimichurri, Olives and Feta

This recipe comes from chef David Tanis.  You can make chimichurri with parsley and/or cilantro; there’s a nice bunch of the latter in your boxes today. Make the chimichurri: Finely chop cilantro leaves to make 1/2 C.  Combine with 3 … Continue reading

Pickled Asparagus and Spring Onions

Asparagus season is still going strong, so now might be a good time to preserve a jar for enjoying later when it’s all gone.  Or you can eat them tomorrow.  This recipe comes directly from Martha Stewart’s website section on … Continue reading

Roasted Beet and Asparagus Tacos with Chipotle Sauce

The meaty caramelized beets contrast with the succulent asparagus.  Crunchy slaw brings it all together. Make the chipotle sauce by whisking together 1 C. plain yogurt with 1-2 t. of the sauce from a can of chipotle chiles.  Season with … Continue reading

Butternut “Noodles” with Cauliflower Tapenade and Asparagus

Use a mandoline cutter or a spiralizer to turn your squash into pasta. Peel the “neck” of 1 butternut squash.  Use a mandoline or spiralizer to make linguine-sized noodles out of the peeled squash.  (If you don’t have either, you … Continue reading

Spring Vegetable Polenta Bake

There are several steps to this recipe, so it’s not one to make last minute.  But it’s an easy way to turn a CSA box into a substantial meal. Follow the directions to cook 1 C. dried polenta (different polentas … Continue reading

Shaved Asparagus-Cauliflower Salad

Thinly slice, raw asparagus and lightly cooked cauliflower both soak up other flavors but still stay crunchy. Trim 1 head of cauliflower.  Separate the florets and then drop into salted boiling water.  When the water returns to a boil, remove … Continue reading

Asparagus Leek Lasagne

This is an easy lasagne with no pre-cooking of the noodles. Cut the leaves off 2 medium or 1 large leek, then the shank in half lengthwise and wash well.  Thinly slice the leek shank. Heat 1 T. butter or … Continue reading

Indian-Spiced Potatoes and Spinach

Potatoes and spinach are both important vegetables in traditional East Asian cooking.  This recipe uses them differently while keeping some of the recognizable flavors. Cut 1 lb. of potatoes:  smaller ones in halves, larger ones in quarters. Drop into salted, … Continue reading

Walnut-Apple Romaine Salad

Light enough to eat as a side salad, but also substantial enough for a meal.  Toast 1/2 C. of walnuts in a skillet.  Allow to cool, then chop roughly. Dice spring onions to make 1/2 C.  Combine with 3 T. … Continue reading

Spanish Kale and Garbanzo Stew

This is a really delicious, thick vegetarian stew with lots of herbs and spices that give it a uniquely Spanish flavor.  You can make it on the stovetop or in your slow-cooker.   Soak 1 C. garbanzo beans overnight, then … Continue reading

Basic Kimchi

This isn’t really a recipe but rather “instructions for assembly”.  The process is just as important as the ingredients, so I have put the critical steps in bold Italics. Make a brine by dissolving 1 Cup of salt in a half-gallon of … Continue reading

Winter Salad with Carrots and Apples

A salad that is all crisp and crunch to go with the melting texture and rich flavor of the Leek and Potato Gratin. Wash and spiny dry 3 C. arugula leaves. Separate the leaves of one head of lettuce and … Continue reading

Potato-Leek Gratin

A recipe to remind you how great leeks can taste.  Serve with the salad recipe below. Wash 2 lbs of potatoes.  Slice very thinly (the longer the slices, the less time it takes). Cut the tops off 2 large or … Continue reading

Veggie Potstickers

This easy and quick recipe will make 48 standard sized dumplings in less than hour.  Premade wrappers are available at most stores in the Asian foods section.  You can make the filling and then fill dumplings as you need them, … Continue reading

Manhattan Vegetable Chowder

Oyster mushrooms take the place of clams and fennel stands in for celery in this filling winter soup.  You can substitute onion for the leeks. Trim the leaves off 1 large or 2 medium leeks.  Cut the leeks in half … Continue reading

Sweet Potato-Leek Soup

This recipe speeds up the preparation by chopping both the leeks and the sweet potatoes in the food processor. Trim the leaves off 1 large or 2 medium leeks.  Cut the leeks in half lengthwise and rinse under water to … Continue reading

Orange-Roasted Carrots and Beet Salad with Ricotta

Roasting vegetables is my favorite thing to do in the winter and I’m always excited when I find new methods and twists.  This recipe roasts oranges along with the vegetables and then uses the juice in a dressing.  This recipe … Continue reading

Wild Rice Stuffing

This is an earthy pilaf that can get eaten straight from the pot, or stuffed into a turkey. Remove the leaves from 2 leeks, then clean the shanks.  Slice thinly. Cut the green stems off 1 fennel bulb and reserve … Continue reading

Couscous with Zatar-Roasted Vegetables & Mandarins

I love putting roasting slices of lemon with vegetables, but they are too bitter for some people.  Mandarins solve the problem.   Cut the tops off 6-8 carrots then wash and slice lengthwise.  If the carrots are fatter than your … Continue reading

Red Kuri Leek Gratin with Goat Cheese

.   Cut 1 Red Kuri squash in half and scoop out the seeds.  Peel the squash carefully with a vegetable peeler.  Cut into thin slices, then cut the slices into chunks. Toss the squash on a baking sheet with 1 … Continue reading

Potato, Spinach and Green Bean Curry

A “satvika” style Indian recipe with no onions or garlic, this is a tomato-based curry with  a tropical twist from the coconut milk.   In a large saucepan or wok, heat 2 T. coconut oil and add 2 1/2 C. … Continue reading

Thai-Style Raw Beet Salad 

Som Tum is traditionally made with unripe papaya but raw beets have a similar texture and are sweeter. Scrub 2 beets well and peel.  Slice them as thinly as possible in rounds and then cut in julienne strips (or use … Continue reading

Greek-Style Green Bean Stew

A hearty vegetarian meal from the Mediterranean. Clean and dice 1 onion.  Trim and core 2 sweet peppers, then dice.  Saute onions and peppers in a heavy-bottom pot in 3 T. olive oil with a dash of hot pepper flakes until … Continue reading

Kale-a-Ponata

Caponata is a traditional Italian dish of (mostly) cooked vegetables.  Sometimes it is served as a sauce or relish and sometimes as a salad.  This version adds marinated kale and raw tomatoes to roasted eggplant and green beans.  The ingredients … Continue reading

Potato Salad with Roasted Green Beans and Feta

This recipe has a variety of tastes and textures:  A tangy dressing, sweetness from the peppers, crunch from the beans, a nice bite from arugula balanced by the salty feta…all grounded by the earthiness of the potatoes.  It sounds complicated … Continue reading

Grilled Peach Shortcake with Whipped Cream

This is a nice way to celebrate the end of Peach season. The peaches are great just with the whipped cream but the shortcake sends them over the top. This recipe makes 4 shortcake “sandwiches”; if you want to serve … Continue reading

South Indian Curry with Potatoes and Cucumbers (Olan)

The cucumbers in this recipe get cooked briefly; if you don’t like that idea just add them raw at the end. Also this dish is traditionally made spicy with fresh green chiles. Rinse 1/4 C. red lentils in a colander … Continue reading

Blistered Shishitos & Corn with Creamy Pesto

Mince 1 large or 2 small cloves of garlic finely then combine in a food processor with 3 T. toasted pinenuts or walnuts, 3 T. olive oil, and 1/2 t. salt.  Puree until smooth. Remove the leaves from 1 bunch … Continue reading

Zucchini, Corn & Potato Fritters

This recipe just uses a little egg and flour to hold together the vegetables for frying. Finely mince onion to make 3 T. Grate 2 zucchini and 2 medium or 3 small potatoes.  Place in a colander with the onions … Continue reading

Oven-Roasted Tomato Sauce

You can also do this on the grill. Slice 1 lb. of Roma tomatoes lengthwise. Mince 4 cloves of garlic. Remove leaves from 1 bunch of basil to make 1 C., then chop roughly. Pour 2 T. olive oil onto … Continue reading

Thai-Style Sweet Corn Salad

This style of salad is called “Larb” in Thai, and is often made with ground meat. But the key ingredients are finely sliced red onions, lime juice and fresh herbs.  Fish sauce is another key ingredient but you can substitute … Continue reading

Pesto: Two Ways

First you make the pesto, then you can use it to make either or both of these dishes. For the Pesto:  Pull the leaves off 1 bunch of Basil, wash them and then spin them dry. Place in a food … Continue reading

Grilled Zucchini Roll-ups

Grilled Zucchini Roll-Ups This is a quick-cooking appetizer that you can make in advance and serve while other stuff is cooking. In another bowl, combine 4 oz. goat cheese with 1 small clove of minced garlic and a tablespoon of … Continue reading

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Meet the New Kale, Same as ye Olde Kale

We’ve been growing kale at Terra Firma since the beginning of the farm — actually, since before it was even called Terra Firma. Kale is a great crop for anyone who has a limited amount of space.  A handful of … Continue reading

New Items for a New Season

It still looked and felt like mid-summer here on the farm yesterday — mid-summer in the Midwest that is, hot with clouds, thunderstorms and humidity.  But today it feels like fall, breezy and cool.  And your box this week clearly … Continue reading

Surviving a Year of Extremes

I hope everyone in the Bay Area managed to survive, or avoid, the record-breaking Labor Day weekend heatwave from hell.  I do my best to write newsletters every once in a while that aren’t about the weather.  But it was … Continue reading