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

Wilted Escarole Chopped Salad

This salad can be a full meal if you do one or more of the “add-ons” listed. Wash and slice 2 potatoes and 2 beets in 1/4 inch thick half rounds — keeping them separate. Mix together 2 T. olive … Continue reading


One Dry Day

Sometimes the difference between us having an item in your boxes at a certain time of year comes down to a single day.  Today is one of those days.   Planting vegetables in the winter is often a frustrating process.  … Continue reading

An Abundant Start to 2020

Happy New Year and Welcome to Terra Firma’s 2020 CSA! For many people January represents a blank slate, a fresh start, a chance to get things right that might have not gone so well the year before.  We often see … Continue reading

2019 TFF Annual Report

At the end of each year, it’s common to hear people talk about how the time has “flown by” or otherwise passed in a blur.  I have never found that to be true on the farm.  Every year that goes … Continue reading