Come find us at the Greenfield Winter Market on Saturday, December 7th from 10am-1pm. We will have lots of greens, root veggies, dry flowers and eggs as well as some special Hart Farm gift ideas.

Come find us at the Greenfield Winter Market on Saturday, December 7th from 10am-1pm. We will have lots of greens, root veggies, dry flowers and eggs as well as some special Hart Farm gift ideas.
Below are a few recipe ideas for items that you may have bought from Hart Farm at the farmers market or in your box share. Happy cooking!
Broccoli Raab with Sausage
Ingredients:
Baked Kale Chips
Ingredients:
Preparation:
Roasted Purple Top Turnips
Ingredients:
Preparation:
Below are a few recipe ideas for items you may have bought from us at the farmers market or in your farm box share. Enjoy!
Simple Collard Greens Recipe
Ingredients:
Preparation:
Sauté onion until transparent, a couple of minutes.
Add garlic and and cook until fragrant, about 30 seconds.
If you want, serve with barbecue sauce.
Classic Stuffed Peppers
Ingredients:
Preparation:
Concord Grape Crush Cocktail
Ingredients:
Preparation:
Pull grapes from their stems. Set aside 4 whole grapes. Place rest of grapes in blender with 1/4 ounce lime juice (to prevent browning). Blend to completely purée the grapes. Strain the purée through a fine-mesh strainer, pushing it through with the back of a ladle.
Fill a cocktail shaker with ice. Add vodka, grape puree, lime juice, simple syrup, lime wedges, and whole grapes. Shake vigorously and pour contents of shaker into an old-fashioned glass without straining.
Below are a few recipe ideas for items that you may have received from us at the farmers market or from your box share. Enjoy!
Chicken Stir-Fry with Holy Basil
Ingredients:
Preparation:
For the fried egg:
Serve the stir-fry over rice and top it with the fried egg. Drizzle a little of the prik nam pla over the egg and enjoy.
Roasted Heirloom Tomatoes with Fontina and Thyme
Ingredients:
Preparation:
Slow Cooked Eggplant with Lemon and Fennel Seeds
Ingredients:
Preparation:
Below are a few ideas of how to use vegetables that you may have bought from us at the farmers market or from our local box share. Enjoy!
Peruvian Swiss Chard Pie
Ingredients:
Preparation:
Garlic Roasted Cherry Tomatoes
Ingredients:
Preparation:
Quinoa with Corn, Scallion and Mint
Ingredients:
Preparation:
Below are a few recipe ideas for some items you may have received from us at the farmers market or in your local farm box share. Enjoy!
Summer Squash and Basil Pasta
Ingredients:
Preparation:
Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
Transfer pasta to skillet with squash using a slotted spoon or spider and add ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.
Classic Fresh Tomato Salsa
Ingredients:
Preparation:
Moroccan Carrots
Ingredients:
Preparation:
Below are a few recipe ideas for items you may have received from us in your box share or at our farmers market stand. Enjoy!
Garlic Scape Pesto
Ingredients:
Preparation
Thoroughly wash the garlic scapes, kale, and basil. Add to the bowl of your food processor along with olive oil, pecans, Pamesan cheese, water, salt and pepper.
Recipe Notes
Substitute almonds, pistachios, or walnuts for pecans if preferred. Spinach, arugula, Swiss chard, or other leafy green may also be added if desired.
Add additional water or olive oil for a thinner consistency. This pairs well with pasta, rice bowls, or other hot entrees. A thicker pesto works great for wraps, sandwiches, spreads, or dips with your favorite veggies or bread.
Roasted Fennel with Parmesan
Ingredients:
Preparation:
Cornmeal Waffles with Currant-maple Sauce
Ingredients:
Preparation:
Whisk flour, cornmeal, cornstarch, sugar, salt, baking powder, and baking soda in a large bowl. Whisk egg, buttermilk, oil, and vanilla in a small bowl, then whisk into dry ingredients. Let sit 20 minutes (this helps hydrate and soften the cornmeal).
Heat a Belgian waffle iron (or use a regular waffle iron and use less batter per batch; you may get more waffles depending on size of your iron) until very hot. Lightly coat with nonstick spray. Working in 2 batches, pour ½-cupful batter onto iron and cook until golden brown and cooked through, about 4 minutes.
Meanwhile, bring currants and ¼ cup maple syrup to a boil in a small saucepan over medium-high heat. Reduce heat and simmer until syrup reduces a little, about 5 minutes. Let cool slightly.
Serve waffles with currant-maple sauce and additional maple syrup, if desired.
Do Ahead: Sauce can be made 3 days ahead. Let cool; cover and chill. Reheat gently before serving.
Below are a few recipe ideas for produce you may have received in your box share or from our farmers market stand.
Below are a few recipe ideas for produce you may have bought from us at the farmers market or in your box share. Please feel free to share YOUR recipe ideas with us if you feel inspired.
Alice Waters’ Spaghetti with Green Garlic
Ingredients:
Directions:
Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente, reserving 1 cup of pasta cooking water before draining.
Meanwhile, heat the olive oil in a large (3-quart) saucepan over medium heat until shimming. Add the garlic, parsley, red pepper flakes, and 1/4 cup of water. Cover and sweat, stirring occasionally, until soft, adding more water if necessary to keep the garlic from caramelizing too much.
Add the cooked pasta to the garlic mixture and toss well to combine. Add some pasta cooking water if necessary to bring the dish to a creamy consistency. Serve with more olive oil and the minced tops of the green garlic, if desired.
Ingredient
Directions:
Mix soy sauce, brown sugar, fish sauce, and 1 Tbsp. sambal oelek in a small bowl; set aside.
Heat oil in a skillet over medium. Add scallions and garlic and cook, stirring occasionally, until softened (a little color is okay), about 3 minutes. Add chicken and lightly season with salt. Cook, breaking up with a wooden spoon and tossing occasionally, until chicken is cooked through, 5–7 minutes. Add reserved soy sauce mixture and cook, tossing occasionally, until liquid is almost completely reduced, about 2 minutes.
Serve chicken mixture with lettuce, herbs, lime wedges, and more sambal oelek for making lettuce wraps.
Radishes on Toast
Ingredients:
Directions:
Spread the cream cheese evenly on your toasted bagel thin. Sprinkle both halves with half of the chopped dill. Top with slices of French Breakfast Radishes.Sprinkle with the rest of the dill.Spritz lemon juice over the toasts.Garnish with Chives.