Recipes

Brocamole: Raw Broccoli-Basil Spread

We say goodbye to Basil this week.  It’s not often that we have basil in the same box as Broccoli.  While you could call this “Broccoli Pesto”, it is more like “broc-amole”, a healthy and delicious spread or dip for … Continue reading

Vegetarian Massaman Thai Curry

This dish is traditionally made with chicken and potatoes, but the particular flavors of the curry (peanuts and tangy citrus) also work great with sweet potatoes.  I always use store-bought curry paste when I make Thai food but I have … Continue reading

Peruvian-themed Bowls

“Bowls” are everywhere.  And you are probably already making them at home.  But if you’re not, here’s a guideline for spending one night in the kitchen and turning this week’s box into several days or nights worth of meals in … Continue reading

Acorn Squash Fajitas

Like Delicata squash, Acorn squash skin is edible when cooked this way.  It softens up but still gives a nice textural contrast to the creamy flesh.  Make sure to cut the squash slices thinly or they will take much longer … Continue reading

Eggplant Arugula Sandwiches

Recipe:  Eggplant Arugula Sandwiches Most eggplant sandwiches use large slices of cooked eggplant, which never really worked for me.  In this recipe you cube the cooked eggplant and toss it with tomatoes and roasted or raw peppers and then make … Continue reading

Grilled Delicata Squash with Sauteed Veggies

You can also cook the squash on a baking sheet in the oven at 400 degrees. Prepare or heat your bbq grill. Cut the stem off 1-2 Delicata squash and then cut half lengthwise.  Scoop out the seeds and pulp.  … Continue reading

Green Beans with Peppers and Pesto

This dish can be served warm or cold, and can serve either as a salad or a side dish. Bring a large pot of salted water to a boil. Remove the leaves from 1 bunch of basil and toss in … Continue reading

TFF Mole with Green Beans and Potatoes

Mexican Mole sauce is usually made with dried peppers but this thick and rich sauce uses fresh peppers instead. Peel and dice 1 medium or 2 small onions.  Core and dice 3-4 sweet red pepppers (or a combination of colors). … Continue reading

Roasted Eggplant Salad Thai Style

Roasting eggplant in the oven brings out its delicate flavor while giving it a more interesting texture than simply sauteing it. Cut 1 eggplant lengthwise in 1/2″ thick slices.  On a plate, mix together 1 T. soy sauce and 1 … Continue reading

Potato-Tomato Gratin

An amazingly delicious recipe from the first Greens cookbook that makes a great simple dinner when combined with a nice salad.  This recipe is almost as good if you omit the cheese. Roughly chop 1/2 C. of fresh rosemary or … Continue reading

Basque-Style Piperade

This is a traditional Basque cooked sauce that is commonly used to poach eggs in.  You can also serve it over pasta or  just dunk bread in it and eat with some nice soft cheese. Thinly slice 1 large or … Continue reading

Shishito-Tomato-Cucumber Salad

Mince 2 cloves of garlic and fresh ginger to make 2 T.  Marinate in 2 T. rice wine vinegar for 15 minutes. Cut 2 medium sized tomatoes into quarters, then cut the quarters into thick slices.  Toss in a bowl … Continue reading

Savory Sweet Corn Tart

You can also use puff pastry or your own tart dough recipe of course. For the tart dough: Place 1 stick of unsalted butter, 1 T. sugar, 1 T. vegetable oil, and a pinch of Kosher salt in an ovenproof … Continue reading

Garbanzo-summer Vegetable Dry Curry

A summer garbanzo recipe that isn’t hummus!  I find that an old-school crockpot is the best way to cook garbanzos perfectly.  You will probably have enough beans left to make a small batch of hummus too. Soak 1 C. dry … Continue reading

Borsczpacho

Cold soups from different parts of the globe come together in this wacky summer recipe, which involves very little cooking.  Serve cold or at room temperature. Cut 2-3 beets in quarters and boil or steam until tender.  Drain, rinse to … Continue reading

Tomato-Corn Thai Curry

Recipe:  Tomato-Corn Thai Curry Traditional red Thai curries get their color from chile paste.  This recipe uses tomatoes. Peel and thinly slice 1 onion.  Saute in 2 T. melted butter until soft. Dice tomatoes to make 2 C.  Add to … Continue reading

Roasted Green Bean Salad

Most bean salads have you parboil the beans first, for this one they are oven-roasted.  The biggest challenge with this recipe is not eating all the beans straight from the oven.  They are delicious that way, but taste even better … Continue reading

Sweet Corn Stir-fry with Soba noodles

Sweet Corn lends itself nicely to Asian flavors in this Succotash-goes-to-Shanghai recipe.  Soba nooodles are not gluten free, but have less gluten and carbs than wheat pasta.  You can also leave them out. Peel and dice 1 red onion.  Shuck … Continue reading

Tutorial: How to Grill Sweet Corn

Tutorial: How to Grill Sweet Corn Once you eat corn cooked this way, it’s pretty hard to go back to boiling it.  The ears steam inside their husks while picking up the smoky flavor of the charcoal. Light a fire … Continue reading

Roasted Green Bean and New Potato Salad

It’s been so hot up here that raw salads are the only thing I want to eat, but I know it’s been foggy and cold in the Bay Area and roasting some summer veggies might help warm up your house. … Continue reading

Grilled Apricots with Basil Goat Cheese

Grilled Apricots with Basil Goat Cheese This recipe was originally made with raw apricots, and that is an option.  But I particularly love cooking apricots and so I grilled them first.  It brings out their intensity of flavor and makes … Continue reading

Hummus with Fresh Peas

Recipe: Hummus with Fresh Peas Adding the peas to the hummus allows you to reduce the amount of oil while keeping it creamy.  And while hummus is usually made with raw garlic, this recipe roasts it first which mellows it … Continue reading

Kale-Squash-Snap Pea Stir Fry

You can season this recipe in a number of different ways but the trick is to cook the onions well, then add the kale and throw the squash and peas in right at the end.  The kale and onions are … Continue reading

Marinated Raw Beet Salad

I don’t usually do salad recipes two weeks in a row, but I’m guessing most people won’t feel like turning on the stove or oven tonight.  You can grate the beets for this recipe, but with the bulls-eye Chioggias in … Continue reading

Shaved Summer Squash with Grapefruit Vinagrette

This can be a salad or a garnish. Juice 1 red grapefruit.  Whisk with 2 T. olive oil and 2 t. stoneground mustard plus salt and pepper to taste.  Taste and add 1 t. of balsamic vinegar to sweeten if … Continue reading

Pea and Potato Yogurt Curry

Recipe: Pea and Potato Yogurt Curry A creamy spring curry. Heat 1 T. vegetable oil in a heavy bottom pot.  Saute 1 1/2 C. chopped spring onion.  When it softens add 3 T. minced fresh ginger, 2 t. cumin seeds, … Continue reading

Arugula-Strawberry Salad with Lemon Ricotta

Having just talked about not combining arugula with sweet ingredients, I am going with this recipe anyway.  Strawberries of course are not purely sweet, but rather like tomatoes a delicate balance of acid and sugar. And the  lemon ricotta is … Continue reading

Spring Vegetable Risotto

A spring vegetable classic, this has more vegetables than rice in it. Cut the leaves off  off 2 spring onions and chop the white parts.  Snap the bases from 1 bunch of asparagus.  Cut the asparagus in 1 inch pieces … Continue reading

Asparagus-Green Garlic Tapenade

This is basically a chunky sandwich spread.  Eat it on toast or add to a grilled cheese sandwich before grilling.  It is also a flavorful addition to a quinoa or other prepared salad, or to a pasta dish. Trim 1 … Continue reading

Asparagus-Leek Soup

Recipe: Asparagus-Leek Soup I have hesitated to send along any asparagus soup recipes since it’s been so warm lately, but with one or two chilly nights left before it gets warm again, it seemed like a good time.  Cooked, pureed … Continue reading

Raw Ginger-Spring Vegetable Salad

Recipe: Ginger-Spring Vegetable Salad A shredded vegetable salad along the lines of Som Tum Thai green papaya salad. Peel a large fresh ginger root then shred finely using a cheese grater or mandolin. You want about half a cup.   … Continue reading

Spicy Asparagus Stir-Fry

This recipe also works nicely with salmon in place of the tofu. Cut 1 lb. of firm tofu into chunks and marinate with 3 T. soy sauce and  1 T. sesame oil, mixed. Clean and thinly slice 1 large leek.  … Continue reading

Asparagus-Leek-Mushroom Frittata

Recipe: Leek-Asparagus-Mushroom Frittata Cultivated wild mushrooms are available most of the year now, but around the edges of our fields, and in the forests around the Bay Area, wild mushroom season is peaking right now.  The woodsy flavor of Portobellos … Continue reading

Asparagus-Potato Stew a la Mexicana

This is a mole-style stew that uses dried chiles but no chocolate.  The chiles are only slightly spicy. Remove the seeds and stem from 1 dried New Mexico Chile and 1 dried Ancho or Mulato Chile.  Place in a bowl … Continue reading

Asparagus-Escarole Pasta

Here the escarole is raw but gets wilted by the other ingredients. Snap the bottoms off 1 bunch of asparagus.  Cut the spears into bite-sized pieces, slicing any that are fatter than a “Sharpie” marker in half lengthwise.  Toss with … Continue reading

Beet & Lettuce Cups Two Ways

This recipe is often made with Belgian Endive but it’s equally good with small whole lettuce leaves.  There are two different options, both using the same primary ingredients. Cut the tops off 1 bunch of beets and reserve them for … Continue reading

Potato-Turnip Gratin

This is a relatively healthy gratin but if you want it richer you can pour half a cup of cream over the top before baking. Clean 1 leek and slice in thin half rounds.  Spread the leeks on the bottom … Continue reading

Frisee, Grapefruit and Avocado Salad

Frisee has lots of body so it is a great green to use in salads with heavy but delicious ingredients. Optional:  Clean 1 leek and cut it into thin strips 2 inches long (julienne).  Saute over low heat in 2 … Continue reading

Escarole Salad with Beet “Lardons”

This salad uses hot roasted vegetables in place of the traditional cooked bacon to wilt the greens just slightly and help them absorb the dressing. Remove the greens from 1 bunch of beets and reserve for another use.  Scrub the … Continue reading

Ginger-Garlic Bok Choy

The first time I ate greens cooked this way was in a restaurant in Chinatown in New York City where the menus were printed only in Chinese.   It is one of those side dishes that you finish before anything else … Continue reading

Roasted Sweet Potato-Cabbage Salad

Cabbage salad holds up well when you toss it with hot, crisp roasted vegetables like the sweet potatoes in this recipe. Heat the oven to 400 degrees. Cut 1 lb. of sweet potatoes into a large julienne pieces about 2 … Continue reading

Hearty Vegetable Soup

Recipe: Hearty Vegetable Soup Chicken soup without the chicken.  This soup will benefit from cooking it as long as possible and using lots of fresh or dried herbs. Clean 2 leeks then dice them.  Dice 4 carrots.  Heat 3 T. … Continue reading

Broccoli Pesto

This recipe is from Smitten Kitchen.  You can do anything with it you would do with basil pesto, like put dollops of it in soups like the one in the next recipe. Cut the florets off 1 lb. of broccoli.  … Continue reading

Recipe: Butternut Walnut Muffins

I have been making these muffins for over ten years and have tweaked the recipe with the goal of making squash the primary ingredient — unlike other similar recipes.   It’s not low-fat but it doesn’t have tons of sugar.  With … Continue reading

Primer: Vegetable Juice/Smoothies

Here’s my disclaimer:  I do not personally drink my vegetables.  However, I know that more and more people are finding this to be a convenient and tasty way to maximize their consumption of healthy fresh produce. This week’s box is … Continue reading

Garbanzos, Potatoes and Kale Two Way

There are many different ways to dress up this filling and healthy trifecta, but here are two.  Both begin with soaking and cooking garbanzos — or opening a can. Portugese-Style Stew Clean and dice 1 leek.  Scrub and dice 3 … Continue reading

Soup

No, that’s not a typo.  This is a guideline for how to make soup with vegetables. To make a good soup, you need to start by slow cooking aromatic vegetables until they are soft and nicely browned.  This is even … Continue reading

Sweet Potato “Enchiladas”

Collard Greens are a super-healthy alternative to tortillas in this recipe.  You can use canned enchilada sauce but making your own isn’t that difficult.  This recipe takes some time to prepare. Clean and dice 2 leeks.  Saute in 2 T. … Continue reading

Hot and Sour Salad

Tossing with a hot dressing allows the flavors to penetrate the vegetables and soften their crunch just a bit.  Cut a head of cabbage in half across it’s “equator”, then place the cut side of one half face down and … Continue reading

Caldo Verde de Oro

Another soup recipe with greens and creamy veggies this week…a completely altered, stewy version of a traditional Portugese kale soup.  It substitutes navy beans for sausage and acorn squash for potatoes.  Soak 1 C. navy beans or other white beans … Continue reading

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Just in Time for Spring

Spring Equinox was Monday, and just in time we are officially starting asparagus season.  We had a bit of a false start this year, but it’s here now for real, and should continue through April and well into May. In … Continue reading

Good News about Groundwater

Yesterday we did something on the farm that we haven’t done since early November:  we turned a pump on to irrigate a field.  It was just one field, and we didn’t water for very long.  The ground in all of … Continue reading

Waiting for the Mud to Dry

A lot has changed since the first humans figured out that you could stick a seed in the soil and grow food.  But one thing has remained the same:  with a few exceptions*, you can’t plant in wet soil. For … Continue reading