Category Archives: Recipes

adapted from From Asparagus to Zucchini Clean, peel, and chop carrots and celery root. Boil vegetables until very tender, about 20 minutes. Drain. Meanwhile, melt butter in a small frying pan, add grated ginger and curry powder and sauté together … Continue reading →

Scalloped cauliflower Adapted from The Joy of Cooking This recipe requires making a quick Béchamel sauce, which is not as complicated as it sounds, especially given the rest of the dish is incredibly simple to prepare. Start by preparing the … Continue reading →

Looking for a way to easily use up one (or two?) large winter squashes? Do what I do and make a big tasty batch of soup. You can make this recipe with any kind of large winter squash (including pumpkins) … Continue reading →

Beet Chocolate Cake adapted from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce Cake isn’t health food, but it’s a good way to get beets into your diet! Heat oven to 325° degrees. Grease two 9-inch cake … Continue reading →

Adapted from Chez Panisse Vegetables Shell beans and discard pods. In a saucepan, cook beans in lightly salted water until they are nearly falling apart. Drain them of all but a cup of their liquid. To the beans in the … Continue reading →

Edamame is a fresh vegetable soybean—that is, a soybean that doesn’t need to be processed to be eaten. They make a great snack or appetizer. To prepare: First, strip the pods off the plants (great for kids to do!). Collect … Continue reading →

Braised fennel with tomatoes adapted from Vegetarian and Vegetable Cooking Preheat oven to 300°F. Trim two fennel bulbs and cut into slices about ½-inch thick. Heat oil or butter in a large saucepan and fry one sliced onion over moderate … Continue reading →

Caesar Salad adapted from The Joy of Cooking A bottle of Caesar dressing and store-bought croutons would certainly make a quick and delicious salad, but here’s the real deal: In a small saucepan over medium heat, heat butter, olive oil, … Continue reading →

Shelling pea recipes adapted from The Joy of Cooking The Joy of Cooking says: “Fresh peas are plush, meaty, and rich. Next time you see peas in the pod at market, treat yourself to a feast.” Recipe #1: Young Peas … Continue reading →

Think you don’t like beets? Beets were a new vegetable for us when we first starting farming in 2004. We’d had the canned version, which we didn’t much like, but we were willing to try anything growing in the fields. … Continue reading →