Potato-Fennel Gratin

Here fennel takes the place of leeks or onions, with a subtly different flavor. Trim the stems off 1 or 2 heads of fennel.  Use in stock or discard. Carefully trim the base of the fennel and then cut around … Continue reading

Massaged Kale Salad

Curly Kale soaks up the lemony dressing, but it’s best to let it soak for a while and mash the leaves with a wooden spoon. Wash 1 bunch of curly kale and remove the tough stems.  Cut into small pieces … Continue reading

Pan Fried Tofu and Roasted Broccoli with Spicy Mandarin Sauce

Pan Fried Tofu and Roasted Broccoli with Spicy Mandarin Sauce You can cook the broccoli in the wok (separately from the tofu) but it won’t be the same.  You can also use chicken instead of tofu. Heat the oven to … Continue reading

Garlicky Seared Greens

The pile of greens you start out with will end up as just a couple of cups, perfect for spooning over a bowl of soup.  You can use other greens in this recipe, but note that the tougher greens (kale, … Continue reading

Beet-Cauliflower Soup with Smoked Paprika

An unusual combination of vegetables and spices makes a great winter soup, this is based on recipe  from Steam or boil 3-4 beets until just tender enough to peel.  Soak in water to cool, then peel and cut 2 … Continue reading

Acorn Squash with Leeks and Lemons

This recipe was inspired by one in the New York Times, in which you cook chicken thighs on top of the vegetables.  I made it once and found the chicken to be almost completely unnecessary.  The caramelized lemon slices are … Continue reading

Thanksgiving Leftovers Cabbage and Kale Salad

. This is an easy way to give your leftovers a makeover and turn them into a slightly more healthy lunch the next day.  Obviously this is a very free-form recipe; once you have the cabbage/kale base and the dressing, … Continue reading

Butternut Tart with Fried Sage

Thanks to site host John Wallace for sending me this recipe, which comes from Bon Appetit. Preheat the oven to 375.  Line a baking sheet with parchment paper, then roll out a piece of thawed frozen puff pastry to fit … Continue reading

A Pot o’Beans and Days of Greens

Not so much a recipe as a multi-faceted meal plan — the more greens you have in your box, the more beans you should cook.  Once you have the beans cooked, each of these dishes takes less than half an … Continue reading

Roasted Carrots, Turnips and Leeks on a bed of Greens

Sure, this recipe title sounds similar to last week’s.  But it’s not.  Really.  Just try it. Peel one clove of garlic and mash with 1 t. sesame seeds, 1 t. cumin seeds, a dash of red chile flakes, 1/2 t. … Continue reading

Recipe: Roasted Beet and Frisee Salad

Recipe:  Roasted Beet and Frisee Salad Beets have traditionally been served with horseradish in many cultures…this recipe modernizes the idea a bit by including it in the dressing.  If you don’t have any, you could add a bit of wasabi … Continue reading

Fall Fruit and Vegetable Slaw

Peel 1 persimmon and 1 Asian pear.  Using a grater, a hand shredder or a mandolin, shred or julienne both.  Immediately toss with the juice of 1 lemon or 2 limes and a dash of salt. Cut 1 cabbage in … Continue reading

Soupy Southern Style Collards

A soupy combo of vegetables and broth for a chilly fall night. Carnivores may want to add a small amount of bacon or cured meat along with the oil. Dice 1 large or 3 small onions.  Heat 3 T. olive … Continue reading

Recipe: Beet and Shishito Salad with Asian Pears and Walnuts

Early fall gives us the opportunity to combine ingredients that are not usually in season at the same time. Boil or steam 3-4 beets until you can pierce them with a paring knife.  Drop into cold water to cool.  The … Continue reading

Late Summer gratin with potatoes peppers and onions

Easy, quick, and delicious. Set the oven to 375 degrees. Peel and then thinly slice onion to make 1 C.  Trim 1 lb. of sweet peppers and remove the core and seeds.  Slice lengthwise. In a large cast iron skillet, … Continue reading

Spanish Style-Marinated Carrots and Peppers

Another Spanish recipe this week, via my friends Shep and Laura and based on a recipe from a cookbook that I didn’t catch the name of.  I normally don’t like cooked carrots, but these are quite addictive. Peel and trim … Continue reading

Salmorejo Sauce

This is a version of the classic raw Spanish tomato and bread sauce.  It is delicious on top of roasted potatoes, grilled vegetables or grilled fish.  If you have any basil handy, add 1 C. of leaves to the recipe … Continue reading

Recipe: Thai Basil, Pepper and Green Bean Stir Fry

This is a very popular dish in Thailand.  You can add tofu, beef, chicken or pork to the recipe as per the directions below. If you are adding tofu:  Crumble 12 oz. firm tofu and drizzle with 1 T. soy … Continue reading

Fresh Tomato Gorgonzola Sauce

Still think tomato sauce has to be thick and super-sweet?  This is a fast-cooking sauce with lots of delicious liquid that you thicken up just slightly with tangy soft Gorgonzola or other blue cheese. Dice 2 lbs. of ripe tomatoes, … Continue reading

Pesto Potato Salad

Who needs mayonnaise when you have tomatoes and basil?  Cucumbers or carrots take the place of celery for the crunch factor and red onions add just a touch of heat. Cut a red onion in half and then finely dice … Continue reading

Baked Summer Squash with Parmesan

I had a summer squash gratin a few weeks ago that was delicious, but it was hard to taste the squash amidst all the cream and butter.  This is a simple and healthy recipe with just a few ingredients — … Continue reading

Recipe: Fattoush

This is a traditional summer cucumber salad from the Middle East.  You’ll need to procure some parsley and mint since we don’t have any of either right now (both these herbs are perfect for a window planter box though).  This … Continue reading

Summer Quinoa Salad

I’m sure many of you have a favorite recipe for Tabouli, the classic bulgar wheat salad.  We don’t have any parsley right now (although we are once again attempting to grow it) and I’m not a big bulgar fan, so … Continue reading

Grilling Sweet Corn: A Tutorial

Any time you are firing up a grill, you should be cooking sweet corn on it.  Sure, it takes up alot of space.  But you can do it while the coals are still to hot to cook anything else.  And … Continue reading

Recipe — Salad Not-coise

New potatoes, green beans and tomatoes…who needs tuna?  This is not a vegetarian recipe, but you can omit the anchovies and it will be.  Omit the eggs and it is vegan.  Add vinegar sparingly and only at the end; ripe … Continue reading

Skillet to Broiler Succot-hash

The chili powder offsets the sweetness of the vegetables and the broiling caramelizes the corn.  This makes a good side dish, filling for tacos or quesadillas, or a main course with the addition of a few eggs. Dice 1 medium … Continue reading

Zucchini and Green Beans with Salsa Verte

I know most of you are probably going to make pesto with your first bunch of basil, and you can find that recipe on TFF’s website as well as lots of other places.  But how about a pasty green sauce … Continue reading

Green Beans with Ginger and Garlic

The first time I ever had green beans cooked this way was in a restaurant in New York’s Chinatown where you had to wait in line for over an hour for a table.  This recipe may be a no-brainer for … Continue reading

Summer Fruit Crumble

I always hesitate to put recipes for fruit desserts in the newsletter too early in the season.  But it’s several weeks now and I thought some people might be ready.  This recipe is ridiculously easy and yet different in two … Continue reading

Zucchini-Garlic Spaghetti

This is a super easy and quick recipe that will highlight the juicy and mild flavor of the garlic in your boxes today.  Mushrooms give a nice texture contrast to the squash and cilantro puts a little different spin on … Continue reading

Veggie Fritter Salad with Poached Eggs

With potatoes, squash and carrots in the boxes today, it seemed like the right day for a fritter or latke recipe.  Make them small like falafels and then toss with arugula and poached or eggs over easy.  This recipe makes … Continue reading

Zucchini Ribbons

Every once in a while, I find a new way to prepare a vegetable I’ve been cooking and eating for years.   I’ve always sliced or chopped summer squash and considered it a chunky vegetable, or grated it to put … Continue reading

Thai Style Beet Curry

Not a typo, that’s Beet not Beef!  This makes a delicious, thick, chunky pink curry with green highlights.  If you like your curry a bit soupier, add a little water or vegetable broth.  Alterately, you can add just the beets … Continue reading

Potato/Carrot “Risotto” with Peas

Quicker than rice-based risotto but similar in texture. Dice 1 1/2 lbs. of potatoes in 1/4″ cubes and cover with water. Dice 6 carrots in similar sized pieces. Shell peas to make 1 C. or trim and dice snap peas … Continue reading

Vegetarian Pho with Spring Vegetables

I adapted this from a recipe in this week’s New York Times.  Asparagus, peas and spring onions lend themselves beautifully to this mild flavored noodle Vietnamese noodle soup. Pre-made “Vegetarian Pho Broth” is produced by Pacific foods, and although I … Continue reading

Shaved Asparagus/Carrot Salad

I know most people always cook asparagus, but when shaved this way it makes an unusual and tasty salad. Trim the ends of 4-5 asparagus spears and then use a vegetable peeler to make long thin shavings.  Do the same … Continue reading

Curried Sweet Potato Parsnip Soup

If you have fennel, you can substitute it for half the leeks, thinly sliced and it will add even more complexity to the flavor. Trim 1 leek and clean it, then slice into thin half rounds. Saute the leek in … Continue reading

Spinach & Asparagus Two Ways

These two vegetables are great together in any number of dishes.  Cooked together as detailed below, they can then get tucked into an omelette or quesadilla.  This recipe will make 3-4 of either, or if you prefer, some of each. … Continue reading

Spring Chop Salad with Garlic Fried Eggs

Asparagus is frequently paired with eggs: topped with hollaindaise sauce ala “Benedict”, in omelettes, as a foundation of a frittata, etc. This recipe combines the ingredients of aioli — egg, olive oil and garlic — in a different form and … Continue reading

Thai-Style Cabbage Wraps

This recipe is based on one of my favorite dishes at a local Thai restaurant. You can substitute soy sauce for the Thai fish sauce if you must. Serve this party-style and let everyone assemble their own. Cut 12 oz. … Continue reading

Leek-Asparagus Stir Fry

You can add marinated, sauteed tofu, fresh or dried mushrooms, or chicken to this recipe to make it heartier. Remove the zest from 1 tangelo and place in a bowl. Juice the tangelo and add to the bowl along with … Continue reading

Chopped Chicory Salad

I’m eating this salad as I type. The recipe requires avocado, which we don’t grow, and lemons, which we ran out of two weeks ago. I usually don’t put recipes requiring multiple “outside” produce items, but I made an exception … Continue reading

Fennel Slaw

This recipe is especially for Small box subscribers, who got a head of fennel in their boxes this week (everyone else got it last week). It’s a refreshing change from standard cabbage salad. Trim the stalks and base from 1 … Continue reading

Melted Leek and Fennel Salmon

I know it’s a fish recipe, but the vegetables play a critical — and delicious role. Serve it all with sauteed spinach and roasted potatoes. Preheat the oven to 350. Trim 2 leeks and wash carefully, then thinly slice in … Continue reading

Vegetarian Winter Squash Chili topped with shredded Cabbage

Peeling butternut squash is not easy, but it is the only way to get the right consistency for this recipe, which is based on one from the original Greens cookbook. You can also add kale to the chili when you … Continue reading

Roasted Carrot-Miso Soup

Real fresh spinach, leeks and goat chevre make a healthy and flavorful filling or dip. Trim 1 bunch of carrots and cut into quarters lengthwise. Toss with 1 t. sesame (or hot sesame) oil, 1 T. olive oil, 1 T. … Continue reading

Mashed Broccoli and Potatoes with Green Garlic

This is a way to make a homey favorite a little healthier. Adding green garlic and lemon zest makes it almost gourmet. Scrub 2 lbs. potatoes and cut into chunks. Cut 1 or 2 stalks green garlic at the spot … Continue reading

Bok Choy with Gourmet Spinach Dip

Real fresh spinach, leeks and goat chevre make a healthy and flavorful filling or dip. Trim 1 medium or 2 small leeks and cut an X down into the shank. Run the leek under water, separating the layers to wash … Continue reading

Sweet Potato Leek Soup

This is a very basic recipe for a delicious creamy soup that you can adapt in many different ways. Add coconut milk and cilantro for a more tropical flavor; heavy cream and nutmeg for solid comfort food. Optional: Cut the … Continue reading

Butternut Waffles

This is based on a recipe my friend Josh, a relatively new subscriber, gave me from a blog appropriately called “The Pumpkin Waffle Blog: the Search for the Perfect Pumpkin Waffle”. You can make a savory version of this recipe … Continue reading


The Spiral(iz)ing Popularity of Vegetables

Everyone knows that one of the best ways to eat healthier is to eat more vegetables.  And yet for decades, American consumers have tended to flock to faddish diets that promised to help them lose weight, lower their cholesterol, help … Continue reading

Farm Robots? Yes Please.

You may have seen a video on social media recently of a new “Weed Pulling Robot” that promises to eliminate one of the most costly and time consuming activities on farms while reducing worldwide herbicide use by 20%.  The solar-powered machine appears … Continue reading

Everyone’s a Winner…with Legumes

On any given day of the year, you can find legumes growing at Terra Firma.  Peas are harvested in the spring.  Green beans are a summer and fall crop.    We also grow leguminous cover crops — vetch in the winter and … Continue reading