Below are a few recipe ideas for items you may have bought from us at the farmers market or in your box share. Enjoy!

Kohlrabi and Carrot Slaw

Ingredients:

• 1 large kohlrabi, peeled, stems trimmed off, grated
• 1/4 head purple cabbage, shredded
• 2 medium carrots, peeled and grated
• 1/2 red onion, grated
• 4 tablespoons chopped cilantro
• 1/4 cup golden raisins (optional)
• 1/4 cup mayonnaise
• 1 tablespoon cider vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

Preparation:

Combine the kohlrabi, cabbage, carrots, onion, cilantro, and raisins (if using) in a large bowl. In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt. Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.

From TheKitchn.com

One-Pot Baked Pasta with Sausage and Broccoli Rabe

Ingredients:

Kosher salt

12 ounces Fontina and/or aged cheddar cheese

6 garlic cloves

2 large sprigs sage

1 bunch of broccoli rabe

¼ cup plus 1 tablespoon extra-virgin olive oil

1 pound sweet or hot Italian sausage

½ teaspoon crushed red pepper flakes

2 cups half-and-half

1 pound ridged medium pasta shells, or large tube pasta, such as lumaconi or rigatoni

Preparation:

1. Place racks in center and upper third of oven; preheat to 325°. Heat a large pot of water over high. Add several tablespoons of salt and bring to a boil (this is for your pasta).
2. Grate 12 oz. Fontina cheese on the large holds of a box grater (you should have about 4½ cups). Smash 6 garlic cloves, peel, and coarsely chop. Pick all sage leaves from stems and set aside about 10. Finely chop remaining leaves (you should have about 1 Tbsp.). Trim tough dried ends from 1 bunch of broccoli rabe, then cut stems into 2″ pieces. Leave leafy ends long.
3. Heat a deep, large, ovenproof skillet, preferably cast iron, over medium-high. Add ¼ cup oil and swirl to coat. Remove 1 lb. sausage from casings and add to skillet. Break into small pieces with a wooden spoon. Cook, undisturbed, until sausage is browned, about 4 minutes. Stir a couple of times and continue to cook, undisturbed again, until sausage is fully cooked through, about 3 minutes longer.
4. Add garlic, chopped sage, and ½ tsp. red pepper and cook, stirring, until garlic is golden, about 2 minutes.
5. Stir in 2 cups half-and-half and simmer until sauce is thickened slightly, about 2 minutes. Reduce heat to low.
6. Gradually add about two-thirds of cheese, bit by bit, stirring constantly and letting cheese melt completely before adding more, until sauce is smooth and thick, about 3 minutes; season with salt and remove from heat.
7. Meanwhile, cook 1 lb. pasta shells in boiling salted water 2 minutes shy of package instructions (8–10 minutes depending on type). During the last 2 minutes, add all of broccoli rabe to pot with pasta. Drain in a colander and shake several times to remove excess water. Return pasta and broccoli rabe to empty pasta pot.
8. Add cheesy sausage mixture from skillet to pot with pasta. Stir until pasta and broccoli rabe are coated in sauce, then transfer everything back to skillet.
9. Cover skillet tightly with foil and bake on center rack until pasta is tender and sauce is bubbling, 30–40 minutes. Let rest a few minutes while you heat broiler.
10. Remove foil and top with remaining cheese. Toss sage leaves with remaining 1 Tbsp. oil in a small bowl and arrange over pasta. Broil until cheese is browned and bubbling in spots, about 5 minutes (depending on strength of broiler).

From Bon Appetit

Roasted Purple Top Turnips

Ingredients:

1 turnip large

2 tablespoons olive oil

1-2 teaspoons sea salt

Preparation:

1. Pre-heat oven to 400 degrees.
2. Peel and cut the turnip into half inch cubes. Toss with salt and olive oil.
3. Place on a large baking sheet in a single layer and roast for 25-30 minutes, until fork tender.
4. Serve and enjoy!

From The Kitchen Magpie

Below are a few recipe ideas inspired by some items you may have bought from us at the farmers market or in your box share. Enjoy!

Tomatillo Salsa

Ingredients:

• 1 1/2 lb tomatillos
• 1/2 cup chopped white onion
• 2 cloves (or more) garlic (optional)
• 1/2 cup cilantro leaves
• 1 Tbsp fresh lime juice
• 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped (you can use whole for more heat if you want)
• Salt to taste

Preparation:

1 Remove papery husks from tomatillos and rinse well.

2a Oven Roasting Method Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin (if using) Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos.

2b Pan Roasting Method Coat the bottom of a skillet with a little vegetable oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.

2c Boiling Method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

3 Pulse in blender: Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.

4 Season to taste with salt. Cool in refrigerator.

Serve with chips or as a salsa accompaniment to Mexican dishes.

From Simplyrecipes

Babaganoush

Ingredients:

• 3 medium Italian eggplants (about 2 pounds/900g total)
• 3 medium cloves garlic, minced
• 2 tablespoons (30ml) juice from 1 lemon, plus more as desired
• 3 tablespoons (45ml) tahini
• 1/3 cup (80ml) extra-virgin olive oil, plus more for serving
• 1/4 cup chopped fresh parsley leaves
• Kosher salt

Preparation:

If Using a Gas Burner or Grill (recommended): Preheat a gas or charcoal grill to medium heat and place eggplants directly over heat source. Cook, turning occasionally with tongs, until eggplants are completely tender and well charred on all sides, 30 to 40 minutes. Wrap with foil and let rest 15 minutes. Continue to step 3. 2.

If Using the Broiler: Adjust rack to 6 inches below broiler element and preheat broiler to high. Place eggplants on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and completely tender, about 1 hour. Eggplants should be very, very tender when cooked. Test near the stem and bottom ends; if a toothpick or skewer meets any resistance, continue cooking. Remove from oven and gather up foil, crimping it around the eggplants to form a sealed package. Let the eggplants rest for 15 minutes. Continue to step 3. 3.

Open foil package. Working with one eggplant at a time, use a sharp paring knife to slit each eggplant open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard. 4.

Transfer eggplant to a salad spinner, distributing it evenly around the perimeter. Spin gently until all excess moisture is extracted. Discard all drippings, wipe out large bowl, and return eggplant to bowl. 5.

Add garlic and lemon juice to eggplant and stir vigorously with a fork until eggplant breaks down into a rough paste, about 1 1/2 minutes. Stirring constantly and vigorously, add tahini, followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. Stir in parsley and season to taste with salt, plus more lemon juice if desired. 6.

Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or vegetables for dipping. Baba ganoush can be stored in an airtight container in the refrigerator for up to 4 days. Let baba ganoush warm to room temperature before serving.

From Serious Eats

Watermelon Salad

Ingredients:

1/4 c.

extra-virgin olive oil 2 tbsp.

red wine vinegar 1/2 tsp.

kosher salt 3 c.

cubed seedless watermelon 1 c.

medium cucumber, chopped 1 c.

crumbled feta 1/2 c.

red onion, thinly sliced 1/2 c.

coarsely chopped mint

Flaky sea salt, for garnish (optional)

Preparation:

1. In a small bowl, whisk together olive oil, red wine vinegar, and salt. 
2. In a large serving bowl, combine watermelon, cucumber, feta, red onion, and mint. Pour over dressing, tossing to combine.
3. Garnish with more mint and flaky sea salt. 

Below are a few recipe ideas that are inspired by some produce coming out of our fields.

Enjoy!

Eggplant With Buttermilk Sauce

Ingredients:

Blistered Shishito Peppers

Ingredients:

• Shishito peppers
• Salt
• Oil

Preparation:

Here’s what you do. Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn’t char except in places. Don’t rush. It takes 10 to 15 minutes to cook a panful of peppers. When they’re done, toss them with sea salt and add a squeeze of fresh lemon. Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem, that is.

You can probably do fancier, cheffy things with them, but they’re terrific like this. For variety, I sometimes use a little toasted sesame oil instead of olive oil and finish them with togarashi. If you have leftovers, an unlikely event in my experience, chop off the stems and put the peppers in an omelet or some scrambled eggs.

From Epicurious

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

Ingredients:

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

Ingredients:

Baby Kale Salad with Lemon, Parmesan & Crispy Roasted Chickpeas

Ingredients:

For the Roasted Chickpeas

• 1 (15 oz) can chickpeas, rinsed and drained
• 1 tablespoon extra virgin olive oil

• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

For the Salad

• 1 tablespoon freshly squeezed lemon juice, from one lemon
• 3 tablespoons extra virgin olive oil
• 1 small garlic clove, minced
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 5oz Bag or Container Baby Kale or Kale/Dark Greens Mix
• 1/2 cup shaved Parmigiano-Regianno

Preparation:

Fettuccine with Asparagus, Beet Green Pesto, and Poached Egg

Ingredients:

• 1/2 cup walnuts
• 1 1/2 cups (packed) chopped beet greens (from 1 bunch beets)
• 2 garlic cloves, crushed
• 1/4 cup (packed) parsley leaves
• Finely grated zest of 1 lemon
• 3 teaspoons fresh lemon juice, divided
• Kosher salt
• 3/4 teaspoon freshly ground black pepper, divided
• Olive oil
• 2/3 cup grated Parmesan, plus more for serving
• 4 large eggs
• 3/4 pound fettuccine
• 1 bunch asparagus (about 1 pound), trimmed, shaved lengthwise into ribbons with a vegetable peeler

Preparation:

1. 1. 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.
   2. 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.
   3. 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.
   4. 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.
   5. 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.
   6. 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.
2. Do Ahead
   1. 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.

From Epicurious

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

Ingredients:

Pickled Salad Turnips

Ingredients:

• 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)

Preparation:

• 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

Ingredients:

• 4 eggs
• 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)
• 1 garlic clove, minced or pureed
• 1 tablespoon, tightly packed, freshly grated Parmesan
• 2 teaspoons extra virgin olive oil

Simple Lemon Pasta with Pea Shoots and Parmesan

Ingredients:

• 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

Preparation:

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

Ingredients:

• 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

Preparation:

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

Ingredients:

• 2 bunches (12 to 14) French Breakfast Radishes
• 2 tablespoons good unsalted butter
• 6 scallions, diced
• 1 teaspoon fresh thyme
• pinch of salt
• 2 eggs
• 2 pieces of bread, toasted

Preparation:

1. Prep the radishes by removing tops and roots. Slice in half lengthwise and set aside.
2. 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.
3. 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.
4. 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!

Arugula Pesto

Ingredients:

• 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
• Kosher salt
• 1 cup (8 fl oz/250 ml) extra-virgin olive oil

Preparation:

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.

From Epicurious

Garlic Roasted Radishes

Ingredients:

• 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

Preparation:

1. Preheat oven to 425℉.
2. 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.
3. Spread radishes out in a large 9×13 inch baking dish. Don’t over crowd.
4. 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.
5. Optional: Serve with a side of ranch for dipping or drizzling on top and garnish with parsley, dill or chives.

From http://www.therealfoodrds.com

Below are a few recipe ideas for items that you may have bought from us in your box share.  Enjoy!

Ramp Pesto

Ingredients:

• 1 bunch ramps
• 2/3 cup olive oil
• Salt and pepper to taste

Preparation:

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

Ingredients:

• 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

Preparation:

• 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

  Ingredients:

• 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

Preparation:

• 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.

  From Bon Appetit