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.
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
1 pound broccoli raab
1/4 cup extra-virgin olive oil
4 oz hot Italian sausage – casings removed, meat crumbled
2 garlic cloves, thinly sliced
Pinch of crushed red pepper
2 tablespoons fresh lemon juice
1/4 cup grated pecorino cheese
In a pot of salted boiling water, cook the broccoli rabe until nearly tender, 4 minutes. Drain and cool under cold water. Squeeze and pat dry, then chop.
In a skillet, heat 1 tablespoon of the oil. Add the sausage and cook over moderately high heat, breaking it up into small pieces, until browned. Add 3 more tablespoons of oil, the garlic and red pepper to the skillet and cook for 1 minute. Add the broccoli rabe and cook, stirring, until tender, 3 minutes. Season with salt. Add the lemon juice and toss. Serve with pecorino.
from Food & Wine
Baked Kale Chips
1 bunch kale
1 tablespoon olive oil
1 teaspoon salt
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
Roasted Purple Top Turnips
2 pounds purple top turnips
1 tablespoon olive oil
Fine or coarse sea salt
Preheat an oven to 400 F.
While the oven heats, trim and peel the turnips. Tender baby turnips can be simply scrubbed instead of peeled, but even their peel will be a bit more fibrous than the tender insides. Leave baby turnips whole; cut larger turnips into large-ish bite-size pieces.
Put the prepared turnips in a baking pan or on a baking sheet. Drizzle them with the olive oil. Use your hands or two large spoons to toss the turnips around a bit to coat them thoroughly with the oil. Sprinkle them with salt.
Roast the turnips until they’re tender and browned; start checking on them after about 30 minutes. Depending on the size and age of the turnips, it may take them up to an hour or more to get completely tender.
Serve roasted turnips hot, warm, or at room temperature as a side dish or as part of a roasted vegetable platter. They’re tasty all on their own but can certainly benefit from a bit of extra love.
Cook onions and garlic: Use a large skillet with a tight fitting cover. Melt bacon fat and heat olive oil on medium heat.
Sauté onion until transparent, a couple of minutes.
Add garlic and and cook until fragrant, about 30 seconds.
Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar. Cover and cook until tender, 8-15 minutes. (Note that young collard greens will cook up relatively quickly. Older greens may take upwards of 45 minutes to tenderize.)
If you want, serve with barbecue sauce.
Classic Stuffed Peppers
Long grain white rice – leftover rice works great if you have some.
Bell peppers – if you’d prefer you can make use all green if they’re what’s cheaper.
Olive oil – only a little is needed for sauteing. Another neutral oil will work such as vegetable oil.
Ground beef – use one that’s 80%+ lean.
Yellow onion and fresh garlic – these create a delicious base of flavor, only use fresh.
Canned petite diced tomatoes – I like these smaller chunks but standard cut canned tomatoes will work fine.
Tomato sauce – if you are looking to reduce sodium in the recipe use no-salt tomato sauce and canned tomatoes. And of course season with less salt.
Italian seasoning – I love to use this blend here rather than adding 5 kinds of dried herbs individually.
Fresh parsley – this adds lots of fresh flavor. It’s one of my go-to ingredients I always keep stocked.
Mozzarella cheese – if you want even more flavor substitute 1/4 cup of the mozzarella for parmesan.
Preheat oven to 400 degrees. Cook rice according to package instructions.
Meanwhile, trim about 1/4-inch from tops of bell peppers and then remove stems, ribs and seeds. Fill a baking dish just large enough to fit peppers with about 1/2-inch of water.
Place peppers upside down in water, cover tightly with foil and bake 20 minutes.
Meanwhile heat olive oil in a large non-stick skillet over-medium high heat.
Add onion and saute 3 minutes. Move onions to one far side of the skillet.
Add beef in chunks, season with salt and pepper then let sear until browned on bottom, about 2 – 3 minutes.
Break up beef and toss with onions and continue to cook 2 minutes, add garlic and cook until beef is cooked through about 1 minute longer.
Remove from heat, drain off excess fat (I like to tilt skillet to one side and dab up excess fat using tongs and paper towels).
Stir in tomatoes, half of the tomato sauce (about 1/2 cup), cooked rice, parsley, Italian seasoning and season with salt and pepper to taste.
Reduce oven temperature to 350. Turn par-baked peppers upright and fill with beef filling.
Pour remaining tomato sauce over peppers. Cover with foil and continue to bake 20 minutes.
Remove from oven, sprinkle with cheese, return to oven and bake until peppers have reached desired tenderness, about 10 – 20 minutes (thinner peppers will be done near lesser time thicker near greater). Sprinkle with parsley and serve warm.
Concord Grape Crush Cocktail
For the Grape Purée:
1 pound Concord grapes
1/4 ounce freshly squeezed lime juice
For the Cocktail
2 ounces vodka
1 1/4 ounce grape purée
3/4 ounce freshly squeezed lime juice
1/4 ounce simple syrup
2 lime wedges
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.