Below are a few recipe ideas for items you may have received from us in your box share or at the farmers market. Enjoy!
Arugula and Fennel Salad with Lemon Vinegraite
5 ounces(about 5 packed cups) arugula, washed and dried
1small fennel bulb, shaved on a mandoline or thinly sliced.
2 tablespoonsextra-virgin olive oil
1 teaspoonlemon zest
Juice of one lemon (about 2 tablespoons)
Freshly ground pepper, to taste
Pecorino, to serve
Combine the arugula and shaved fennel in a serving bowl. Combine the olive oil, lemon zest, lemon juice, salt, and a few grinds of pepper in a jam jar or other small container with a lid. Shake the dressing until smooth and cream. Dip a leaf of arugula into the dressing and taste; adjust any of the dressing ingredients to taste. Pour half the dressing over the salad and toss gently to combine. Add more dressing a little bit at a time until you have dressed the salad sufficiently to your liking.
Use a vegetable peeler to shave a few slices of pecorino over the top of the salad. Serve immediately.
Fresh Cabbage and Herb Slaw
1 cabbage 1/4 cup fresh herbs of choice (parsley, cilantro, dill, basil, or a combination) 1/3 cup plain yogurt 1 tablespoon mayonnaise 1 tablespoon apple cider vinegar 1 teaspoon dijon mustard 1/2 teaspoon fresh ground black pepper 1/4 teaspoon sea salt (to taste)
1.Cut cabbage in half length-wise, from tip to base. Cut out a wedge around the dense core and peel off any tough outer leaves. Finely shred cabbage with a chef’s knife or mandolin. Chop a handful of herbs.
2. Mix all the ingredients together in a large bowl. Adjust seasoning to taste. It’s ok to make ahead of time, as the flavors develop as it sits. Toss again right before serving.
3. Serve: use as a side dish or in place of lettuce in a sandwich, wrap, or burger.
Black Currant Compote
juice ½ lemmon
4 oz sugar
Put 2 tbsp water and the lemon juice in a large saucepan, bring to the boil, then add the blackcurrants and simmer until broken down.
Tip in the sugar and bring to 220 degrees on a temperature probe. Pour into jars and leave to cool. Will keep in the fridge for up to 3 weeks.
Below are a few recipe ideas for vegetables you may have received from us at the farmers market or in your box share. If you have made your own recipe you’d like to share with us, please feel free to email us!
Wilted Greens in Tomato-Bacon Broth
1 Tbsp. extra-virgin olive oil, plus more for drizzling
4 slices bacon, coarsely chopped
1 small onion, chopped
4 garlic cloves, smashed
1 pint Sun Gold or cherry tomatoes
2 Tbsp. sherry vinegar or red wine vinegar
2 tsp. honey
10 cups torn greens (such as escarole, Swiss chard, and/or mustard)
1 Fresno chile, thinly sliced into rings
Heat 1 Tbsp. oil in a large saucepan over medium-low. Add bacon and cook, stirring often, until brown and crisp around the edges, 5–7 minutes. Add onion and garlic and cook, stirring often, until onion is translucent, about 5 minutes. Increase heat to high and add tomatoes. Cook, stirring occasionally, until tomatoes have mostly burst and are lightly charred in spots, about 5 minutes. Mix in vinegar, honey, and 1½ cups water. Season lightly with salt and simmer over low heat to allow flavors to blend, 8–10 minutes.
Working a handful at a time, add greens, stirring to wilt before adding more, and cook until all greens are wilted and submerged in the broth. Season with more salt; let cool slightly.
Transfer greens to a serving dish. Generously drizzle with oil and scatter chile over.
From Bon Appetit
Baby Kale Salad with Lemon, Parmesan & Crispy Roasted Chickpeas
For the Roasted Chickpeas
1 (15 oz) canchickpeas, rinsed and drained
1 tablespoonextra virgin olive oil
1/4 teaspoon freshly ground black pepper
For the Salad
1 tablespoonfreshly squeezed lemon juice, from one lemon
3 tablespoonsextra virgin olive oil
1small garlic clove, minced
1/8 teaspoonfreshly ground black pepper
1 5oz Bag or Container Baby Kale or Kale/Dark Greens Mix
1/2 cupshaved Parmigiano-Regianno
Preheat oven to 425° F. Line a baking sheet with aluminum foil.
Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper. Roast for 10-12 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool.
In a large bowl, combine the lemon juice, olive oil, garlic, salt and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning if necessary (I usually add a bit more salt). Arrange on plates and top with Parmigiano-Regianno shavings and crispy roasted chickpeas.
Note: If you can’t find baby kale, feel free to substitute any other deep green blend, arugula or Lacinato kale (you’ll just have to chop the leaves and let it marinate a bit).
From Once Upon A Chef
Fettuccine with Asparagus, Beet Green Pesto, and Poached Egg
1 bunch asparagus (about 1 pound), trimmed, shaved lengthwise into ribbons with a vegetable peeler
Heat a large skillet over medium and toast walnuts, shaking pan often, until fragrant, about 5 minutes. Transfer to a plate or bowl and let cool; reserve skillet.
Pulse cooled walnuts, beet greens, garlic, parsley, lemon zest, 2 tsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper in a food processor until finely chopped. With the motor running, slowly drizzle in 3/4 cup oil until a thick sauce forms. Add 2/3 cup Parmesan and pulse until well combined. You should have about 1 1/2 cups pesto.
Bring a large pot of salted water to a very low simmer. The water should register 180°F on an instant-read thermometer. Set a large bowl of ice water near your work station. Crack eggs into 4 ramekins or small bowls. Transfer 1 egg to a fine-mesh strainer set over a medium bowl to drain slightly (this will help remove extra egg whites and give the poached eggs a more compact shape). Carefully lower egg in strainer into hot water until egg is completely submerged. Gently shake strainer and carefully shape egg with a slotted spoon until edges of egg white start to turn opaque, 30–60 seconds. Carefully release egg from strainer into water with slotted spoon. Cook egg, turning and shaping occasionally with slotted spoon, until egg white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3–3 1/2 minutes more. Transfer egg using a slotted spoon to the ice bath. As the first egg cooks, repeat steps to poach remaining 3 eggs, but keep an eye on which egg went in first. Use a timer to avoid overcooking.
Bring the pot of water to a boil and cook fettuccine, stirring occasionally, until al dente. Using tongs or a spider, transfer pasta to a colander to drain. Reserve pasta cooking liquid in pot and set aside 1 cup liquid for the pasta sauce.
Heat 2 Tbsp. oil in reserved skillet over medium-high. Add asparagus and sauté until warmed through, about 2 minutes. Add 1 cup pesto and 1/2 cup pasta cooking liquid; gently simmer, stirring occasionally, until thickened. Add fettuccine and simmer, tossing occasionally, until well combined. If sauce is too loose, continue to simmer; if it’s too thick, add more pasta cooking liquid to loosen and stir vigorously to combine. Season with 1/2 tsp. salt, remaining 1 tsp. lemon juice, and remaining 1/4 tsp. pepper.
Meanwhile, return the pot of water to a very low simmer. Transfer eggs from ice bath to pot to reheat until warm, 30–60 seconds. Remove eggs using a slotted spoon and place on a plate rubbed with a little olive oil. Divide pasta among 4 plates and top with poached eggs and Parmesan.
Pesto can be made and stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Here are a few recipe ideas for items you may have received from us in your farm box or at the farmers market. Enjoy!
Braised Greens With Tomatoes
1/2 cup extra-virgin olive oil
1 large onion, thinly sliced
2 garlic cloves, minced
1 large jalapeño, seeded and sliced
2 pounds sturdy greens, such as chard, mustard greens, kale or young collards (or Hart Farm braising greens mix) leaves coarsely chopped
Salt and freshly ground pepper
1 pint grape tomatoes, halved
3/4 cup water
2 tablespoons white wine vinegar
In a large pot, heat the olive oil. Add the onion, garlic and jalapeño and cook over
Add the greens, season with salt and pepper and toss to wilt. Stir in the tomatoes, water and vinegar, cover and cook over low heat, stirring occasionally, until the greens are tender and the tomatoes are soft, 10 to 15 minutes. Transfer to a bowl and serve.
From Food and Wine Magazine
2½ cups all-purpose flour, plus more for surface
1 tablespoon toasted sesame oil
⅓ cup chicken fat, warmed, or vegetable oil
2 bunches scallions, thinly sliced (about 2 cups)
8 tablespoons vegetable oil, divided, plus more for brushing
3 tablespoons unseasoned rice vinegar
2 tablespoons soy sauce
1 teaspoon chili oil
½ teaspoon sugar
¼ teaspoon crushed red pepper flakes
Whisk 2½ cups flour and 1 tsp. salt in a large bowl. Mix in sesame oil and 1 cup boiling water with a wooden spoon until a shaggy dough forms.
Turn out dough onto a lightly floured surface and knead, adding flour as needed to prevent sticking, until dough is smooth, about 5 minutes. Cover with plastic wrap; let rest at room temperature 1 hour.
Divide dough into 8 pieces. Working with one at a time, roll out on a lightly floured work surface as thin as possible (each should be approximately 10″ in diameter). Brush about 2 tsp. chicken fat on dough and top with about ¼ cup scallions; season with salt. Roll dough away from you (like a jelly roll) into a thin cylinder, then, starting at 1 end, wind roll onto itself to create a coil (like a cinnamon roll). Cover with plastic wrap and repeat with remaining dough. Let rest at room temperature 15 minutes.
Working with 1 coil at a time, roll out on a lightly floured surface to a 5″ round (keep other coils covered). Repeat with remaining dough and stack as you go, separating with parchment or lightly greased foil brushed with vegetable oil.
Heat 1 Tbsp. vegetable oil in a medium skillet over medium-low. Working with one at a time, cook pancake, turning frequently to prevent scallions from burning, until golden brown and crisp on both sides and cooked through, 8–10 minutes. Transfer pancakes to a wire rack and let rest about 5 minutes before cutting into wedges.
Whisk vinegar, soy sauce, chili oil, sugar, and red pepper flakes in a small bowl until sugar is dissolved. Serve alongside pancakes for dipping.
From Bon Appetit
Creamy Spinach Soup
2 tbsp. extra-virgin olive oil
1 onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
1russet potato, peeled and chopped into 1/2″ cubes
1 lb. spinach, thick stems trimmed
4 c. low-sodium chicken or vegetable broth
Kosher salt Freshly ground black pepper
1/2 heavy cream, plus more for garnish
In a large pot or dutch oven over medium heat, heat oil. Add onion and green onions and cook until beginning to soften, about 5 minutes. Stir in garlic, then add potato and spinach. Pour over broth and bring to a boil. Cook, stirring occasionally, until spinach is bright green, and potatoes are tender, 15 minutes. Season with salt and pepper.
Use an immersion blender to blend soup until smooth. Stir in cream.
Garnish with more cream and croutons.
In a medium skillet over medium heat, melt butter. Add bread in a single layer and cook, tossing often, until bread is golden all over, about 3 minutes.
Drain on paper towels and season immediately with salt.
1 bunch hakurei turnips (approximately six, see note)
1 teaspoon salt
1/2 cup rice wine vinegar
1 teaspoon sugar
1/2 tea black peppercorns, crushed
3 thin slices of ginger
Small piece of beet (optional)
Wash turnips well and slice them thinly on a mandolin. Place turnip slices in a small bowl and toss with the salt. Let rest until there is a pool of liquid on the bottom of the bowl, about 30 minutes. Drain turnips of the salty water and pack into a pint sized mason jar. Add a small piece of beet if you’d like to make them pink!
Add vinegar, sugar, pepper and ginger slices. Apply a watertight lid and shake to combine. Place pickled turnips in the fridge and chill before eating. Pickles can be eaten within an hour of being made and will keep for at least a week
Kale and Spinach Fritata
1 tablespoon milk
Salt and freshly ground pepper to taste
½ to ¾ cup finely chopped blanched spinach, chard, kale or beet greens (to taste)
Beat the eggs and milk in a bowl with salt and pepper to taste. Beat in the greens, garlic and the Parmesan.
Heat the olive oil over medium-high heat in a heavy, 8-inch nonstick omelet pan. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping in every last bit with a heat-proof rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover and cook 7 to 10 minutes, until the frittata is puffed and just about set. From time to time remove the lid and loosen the bottom of the omelet with a wooden or heat-proof rubber spatula, tilting the pan, so that the bottom doesn’t burn. It will however turn golden.
If the frittata is still runny on the top, wearing oven mitts, slide the frittata out onto a plate or even better, a saucepan lid that has a handle, reverse the pan over the plate or lid, and holding the two together, flip the plate or lid so that the frittata goes back into the pan on its not-quite-cooked side. Finish for no longer than a minute, then reverse onto a platter. Allow to cool to room temperature, and serve, or chill. Cut into 4 wedges to serve. The wedges pack well and are very portable.
From The New York Times
Simple Lemon Pasta with Pea Shoots and Parmesan
2 heaping cups fresh pea shoots or pea tendrils
Zest of 1 large lemon
1/4 cup lemon juice
1/3 cup good-quality extra virgin olive oil
1 cup grated parmesan cheese, plus extra for garnish (see recipe notes)
Fresh ground black pepper, to taste
1/2 lb. spaghetti
1/2 cup pasta water (reserved from when you cook the spaghetti)
Kosher salt, to taste
If your pea shoots are particularly long, chop them into halves or thirds so they’re a bit easier to manage. Set aside.
In a large bowl, whisk together lemon zest, lemon juice, olive oil, grated parmesan cheese, and a generous amount of fresh ground pepper. (I like to do this while I’m waiting for the pasta water to boil!)
Cook spaghetti in very salty water until al dente.
Reserve 1/2 cup of the pasta water (I just ladle some of the hot water out of the pot and into a measuring cup).
Drain spaghetti and immediately add it to the mixing bowl with the lemon-olive oil mixture. Add reserved pasta water and toss to combine. The heat from the pasta will warm the sauce and melt the parmesan cheese.
Add pea shoots to pasta and toss until parmesan has melted into a smooth sauce and pea shoots have softened slightly.
Taste pasta and add a pinch of kosher salt to taste.
Top pasta with additional parmesan cheese for garnish and serve immediately.
Below are a few recipe ideas for items you may have received from us at the farmers market or in your box share. Enjoy!
Garlicky Bok Choy
1 tablespoon vegetable oild
2 garlic cloves, chopped
1 shallot, chopped
1 lb baby bok choy, rinsed, cun into quarters, with core intact
1 tablespoon reduced-sodium soy sauce
Heat oil in a large skillet or wok over medium-high heat. Add garlic and shallot and cook, stirring, until fragrant, about 30 seconds. Add bok choy, soy sauce, and 2 Tbsp. water and cover immediately. Cook 1 minute. Uncover and toss, then cover and cook until bok choy is tender at the core, about 3 more minutes.
From Bon Appetit
Buttered Radishes With A Poached Egg
2 bunches (12 to 14) French Breakfast Radishes
2 tablespoons good unsalted butter
6 scallions, diced
1 teaspoon fresh thyme
pinch of salt
2 pieces of bread, toasted
Prep the radishes by removing tops and roots. Slice in half lengthwise and set aside.
In a skillet, heat butter over medium low heat. Add in scallions and let cook until beginning to soften, 2-3 minutes. Add the radishes, thyme, and salt to the scallions. Cover and let cook, stirring once or twice, until radishes are tender but still have a bit of crispness to them, 5-6 minutes. Taste and adjust seasoning.
While radishes cook, poach eggs. I find I have the best luck with this technique. If you don’t like runny eggs, this would also be great with scrambled or hardboiled.
To serve, place toast on two plates, divide radish mixture, and top each with a poached egg.
From Naturally Ella
A few other farm favorites:
Use our stir-fry greens in fried rice or a bowl of rice with kimchi and an egg.
Simple arugula salad. Arugula with grated parmesan and a dressing of olive oil, lemon and salt.
A pullet egg breakfast sandwich with Hart Farm salad greens on top.
Below are a few recipe ideas for items you may have received from us at the farmers market or in your box share. Enjoy!
1/2 cup (2 oz/60 g) walnut pieces
1 garlic clove, minced
2 cups (2 oz/60 g) packed arugula leaves
1/2 cup (2 oz/60 g) freshly grated Parmesan cheese
1 cup (8 fl oz/250 ml) extra-virgin olive oil
In a food processor, combine the walnuts, garlic, arugula, Parmesan, and 1 tsp salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings.
Garlic Roasted Radishes
1 lb. radishes, ends trimmed and halved
1 Tbsp. melted ghee or butter (may sub coconut oil or avocado oil)
1/2 tsp. sea salt
1/4 tsp. pepper
2–3 garlic cloves, finely minced
1/4 tsp. dried parsley, dried chives or dried dill
Preheat oven to 425℉.
In a bowl, combine the radishes, melted ghee or butter, salt and pepper and toss until radishes are evenly coated. Save adding the minced garlic until just before the radishes are done roasting.
Spread radishes out in a large 9×13 inch baking dish. Don’t over crowd.
Bake for 20-25 minutes, tossing every 10 or so minutes. Add the minced garlic and dried parsley and bake for an additional 5 minutes or until radishes are golden brown and cooked through.
Optional: Serve with a side of ranch for dipping or drizzling on top and garnish with parsley, dill or chives.
Below are a few recipe ideas for items that you may have bought from us in your box share. Enjoy!
1 bunch ramps
2/3 cup olive oil
Salt and pepper to taste
Pulse ramps in a food processor until finely chopped. With motor running, pour in oil. Season generously with salt and pepper. To store, transfer pesto to an airtight container, pour a thin layer of oil over top, and refrigerate for up to 1 week. Add to any pasta dish.
Creamy Ramp and Barley Soup
4 C low-sodium chicken stock
1/2 cup hulled barley, rinsed
1/2 lb ramps, whites and greens separated and sliced
1 stalk celery, thinly sliced
Course salt and ground black pepper
In a medium saucepan, bring stock, 3 cups water, barley, ramp whites, and celery to a boil. Reduce heat and simmer until barley is tender, about 45 minutes.
Stir in ramp greens. Transfer half of soup to a blender and puree until smooth. Return to pot, stir to combine, and season with salt and pepper.
From Martha Stewart
Sliced Strip Steak with Arugula and Parsley
2 1-inch-thick boneless New York strip steaks (about 10 ounces each)
Kosher salt and freshly ground black pepper
1 bunch arugula, tough stems removed
¼ medium red onion, thinly sliced
1 red chile, thinly sliced
4 ounces caper berries, halved if large
2 ounces Parmesan, shaved
1 cup parsley leaves with tender stems
2 tablespoons fresh lemon juice
2 tablespoons olive oil, plus more for drizzling
Prepare grill for medium-high heat. Season steaks generously with salt and pepper. Grill, turning several times, until lightly charred, 7–9 minutes for medium-rare. Transfer to a cutting board; let rest at least 15 minutes before thinly slicing.
Toss arugula, onion, chile, caper berries, Parmesan, and parsley in a medium bowl. Drizzle with lemon juice and oil and toss to coat; season with salt and pepper. Drizzle steak with oil and season with salt and pepper; serve with salad.
Do Ahead: Steak can be grilled 1 day ahead. Let cool; cover and chill. Bring to room temperature before slicing.
A lot has changed since our last communication and we hope that all are staying safe and healthy. As normalcy has quickly been pulled out from under us, we are spending these days on the farm to consider new ways of getting food to our community. In this hectic and confusing time, when the notion of “social distancing” separates us from one another, our community can still be strong. When feeling driven to fear seeing the empty shelves at the grocery store, or learning that your favorite restaurant has closed, remember that there are many local farms growing food right now, right down the road! Perhaps this global crisis will force us to look closer to home and rely on our neighbors.
At this time, it is uncertain what the future holds for many points of commerce, including one of our main places of income: our farmers markets. Luckily, we already have an alternate, familiar program at Hart Farm for getting fresh, local, packaged food to peoples’ homes. Our box share program minimizes customer contact with food and allows for a direct farm-to-consumer transaction, which we are able to make happen without social proximity.
We will be starting the box share program earlier than normal this year in order to make sure customers have safe access to local food and to guarantee stability for our business in these uncertain times. Deliveries will start April 24th instead of June 12th and will be made weekly instead of bi-weekly. We will be partnering with other local farms and businesses to provide options for bread, meat, cheese and other items like flour, beans and herbs to be included in the boxes.
This new early box share program we will be calling the “early season program.” You can purchase the full early season program on our website or pay per box. We appreciate your patience and understanding as we adjust our business to fit these transitional times. Now, more than ever we are grateful for your early support and commitment to Hart Farm. By purchasing your box share early you help us prepare for our season when funds are low. When our community engages and acts together, we build a strong local economy and fortified social integrity, even at a distance.
Think ahead to the warmer months and give your loved ones the gift of local, organically grown food.
This year we are offering a free gift to those who sign up for our 2020 local box share program. Buy one box or buy the whole season before Jan. 1st and receive your choice of the new 2020 HART FARM ART calendar, a Hart Farm T-shirt or Hart Farm tote bag.
Maybe you just want the goodies. Farmers market gift certificates are for sale and we are having a 20% off sale on Hart Farm merchandise and maple syrup. Check out our online farm shop.