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


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

Sweet Potato Soup with Collards

This recipe returns to the tropical roots of these two vegetables.  If you can’t find coconut oil, you can substitute the coconut cream from a can of Thai coconut milk. Heat 1 T. coconut oil in a heavy bottomed pot … Continue reading

Potato & Green Bean Empanadas with Aji

Aji is a South American pesto made with cilantro.  It’s true that this is a carb-heavy dish, if you like you can omit the dough and just eat the filling with the Aji on top.  You can also modify the … Continue reading

Delicata Stir-Fry with Basil and Black Bean Paste

The texture of the squash complements the crunch of the beans and peppers.  The black bean paste, available in most natural foods stores, sets off the sweetness. Cut 1-2 Delicata squash in half lengthwise and scoop out the seeds.  Cut … Continue reading

First Week of Fall Potato Salad

  Another composed salad of mostly cooked vegetables.  I’ve never understood why, but arugula’s peppery flavor is somehow balanced by the spicy tang of mustard — despite them being from the same plant family. Boil 1 1/2 lbs. of potatoes … Continue reading

Recipe: Tri-color Couscous

Cooked green beans and sweet potatoes and raw julienned peppers make for a beautiful main course salad. Bring 1 C. of water to a boil and pour over 1/2 C. couscous in a bowl.  Cover and allow to sit for … Continue reading

Roasted Acorn Squash with Garlic and White Pepper

This is inspired by a Thai dish called Kra Tiem.  It offsets the sweetness of the squash nicely.  The amount of white pepper is not a typo; it is the “spice” in this recipe, which is spicy in a different … Continue reading

Ratatouille Re-Imagined

This recipe takes the components of traditional ratatouille and scrambles them into something completely different. Using a sharp knife or vegetable peeler, cut one eggplant into thin slices lengthwise.  Stack them on top of each other and then slice them … Continue reading

Tomatillo Salsa (Green Salsa)

Recipe:  Tomatillo Salsa (Green Salsa) This salsa is good on so many things…I drizzle it over tacos and beans, spoon it into soups, toss it on salads instead of dressing.  It is tangy, silky, sweet, and refreshing all at the … Continue reading

Summer Vegetable Smoothie

Tired of chopping tomatoes and cucumbers for your summer salad?  Why not just throw them in the blender instead and drink the salad? This is similar to gazpacho, but cornier.  Serve cold or at room temperature. Core 2 lbs. of … Continue reading

Black Bean Soup with Summer Veggies

Well, it’s soup weather even in the Sacramento Valley this week, so I know it must be even colder in the Bay Area.  Here’s a filling and rich vegan soup to warm you up.  I use my slow cooker to … Continue reading

Summer Vegetable Soup, Three Ways

Recipe:  Summer Vegetable Soup, 3 ways I know that it hasn’t been a warm summer in the Bay Area, and that this week has been particularly chilly — the fog has been so deep we’ve seen it spilling over the … Continue reading

Sweet Corn Tamales

This recipe uses the husks of the corn as well as the kernels, so don’t throw them out.  Masa Harina is corn flour specially ground for tamales; don’t try to use any other corn flour.  You can make these in … Continue reading

Tomato, Feta and Chickpea Sauce with Poached Eggs (Shakshuka)

This is a popular Israeli dish; you can omit the eggs (and the baking) and serve the sauce over pasta or rice.  Or add chunks of zucchini and make it a stew. Preheat the oven to 425. Dice 1 onion, … Continue reading

Roasted Beet & Tomato Salad with Homemade Pickled Onions

Wrap 3-4 Gold beetsin foil and roast at 425 until tender, about an hour.  Peel and cut into thin slices.While the beets are cooking, simmer 1 1/4 C. cider vinegar, 6 T. water, 1 T. mustard seed, 1 t. cumin … Continue reading

Recipe: How to Grill Sweet Corn

Following these instructions will avoid charred corn, BBQ fires, and other unfortunate July 4th bloopers. Fill a 5 gallon plastic bucket 3/4s full with clean cold water.  Make sure to rinse out whatever had been in the bucket before first. … Continue reading

Recipe: Peach-Corn Upside Down Skillet Cake

This is a not-too-sweet dessert, but if you want even less sugar, you could just make the cake and top it with fresh peaches. Heat the oven to 350.  Peel and slice 4 peaches.  Shuck 2 ears of sweet corn … Continue reading

Vegetarian Causa, Terra Firma Style

This is a vegan/vegetarian version of a traditional Peruvian dish made with mashed potatoes jazzed up with Aji amarillo sauce — a tangy hot pepper sauce that is available in specialty stores.  Alternately your favorite spicy & sour chile sauce … Continue reading

Thai Style Corn and Cucumber Salad

You can make this salad with raw corn instead of toasting it.  You can also use summer squash instead of the cucumber. Dice 2 large tomatoes.  Put the tomatoes and their juices in a bowl and sprinkle with salt. Slice … Continue reading

Recipe: Pesto meets Beets, two ways

Yes, on the first day of our Basil season, it would be so easy to have a recipe for basil pesto.  But I will tweak that idea in two ways. First, a recipe for Beets roasted with Pesto: Remove the … Continue reading

Roasted Green Bean Salad with Bulgar Wheat

Most green bean salad recipes call for blanching the beans; this recipe roasts them.  Either way, cooked green beans absorb dressings and other flavors while raw ones don’t.   While this recipe uses bulgar wheat, it is not primarily a … Continue reading

Gingersnap-Mascarpone Fruit Tart

I’m guessing not too many of you are having trouble using all the fruit in your boxes, but I like to put a few fruit dessert recipes in the newsletter each season.  This one is really fast to make and … Continue reading


Dreaming of a Wet Thanksgiving

We started picking Satsuma Mandarins on Saturday, and with that, we have now fully settled into “winter mode” — a relatively calm period at Terra Firma where we harvest citrus, root crops, and leafy greens. But it doesn’t feel like … Continue reading

A Bitter and Sweet Lettuce Tale

Last week I wrote about carrots — a vegetable we grow that few other farmers in our area grow.  Another one is lettuce. Most of the lettuce that grows in the area around our farm is actually a weed:  wild … Continue reading

Your Source for Hand-Crafted Carrots

It might surprise you, but for over 25 years, we’ve been one of the largest carrot growers in the Sacramento area.  But that is a deceptive statistic.  Very few farmers grow carrots at all in this area, so the 4 or 5 … Continue reading