Wilted mustard greens with poached eggs.

January 16, 2012

Tear the leaves from the stems of

-4 mustard green leaves per person (any greens will work)

Heat in a heavy pan

-2 tablespoons olive oil

Add the mustard greens to the pan salt and pepper to taste. The greens shouldn’t have to be sautéed more than 5 minutes. Place the warm mustard greens on a plate with the warm poached eggs on top. Bacon can be added to the greens if you like.

Poached eggs

Fill a heavy high walled sauce pan with 2 inches of water. Add

-2 table spoons of your favorite vinegar.

Heat to just below a simmer. Bubbles should form on the bottom of the pan but should not rise to the top. Crack

-farm fresh eggs

Onto a plate, then slide the egg gently into the water. Let them cook for 3 1/2 to 4 minutes. After one minute gently lift the egg off the bottom of the pan with a spatula. When they are done lift them out with a slotted spoon blot them dry and serve warm.

Coleslaw

January 15, 2012

  • 1 small cabbage

Cut in half and remove the core then slice thin.

Mix together with

  • ½ small onion diced very fine.
  • Salt

Prepare the dressing:

mix together

  • 3 tbsp of wine vinegar
  • salt
  • pepper
  • 2 tbsp sugar
  • ¼ cup mayonnaise

Pour the dressing over the cabbage and onions then place 3 hard boiled eggs sliced thin on the top of the coleslaw. Great all by its self or on a pork sandwich.

Enjoy

Frittata

January 9, 2012

Separate the stems from
- 1 bunch of chard (or any other green)
Cut the stems into small pieces and coarsely chop the leaves.
Heat over medium heat
- 1 tablespoon of olive oil
Add:
One medium onion sliced thin. Cook for about five minutes then add the chard stems. Season with
- salt
Cook for five minutes add the leaves then cook till tender. Add a little water if the pan dries out.
Crack into a bowl
- 6 eggs (our fresh pastured eggs are great for this)
Add and beat;
- salt
- 2 teaspoons olive oil
- black pepper
- a dash of cayenne
- 4 cloves garlic chopped
Wring some of the liquid out of the chard and mix into the eggs.
Heat in a pan 2 tablespoons olive oil over medium low heat. Add the egg mixture. As the eggs set gently lift the edges to let uncooked flow underneath. When the eggs are mostly set invert onto a plate then slide back into the pan to cook the other side. After 2 or 3 minutes remove and serve warm or at room temperature.

Roasted veggies

July 28, 2010

1 1/2 lbs. Of veggies cut into 3/4″ to 1″ cubes. Can be all one or any mix of kohlrabi, potatoes, beets, carrots, celery root, and turnips.
1-2 table spoons of olive oil
2-4 garlic cloves diced
Balsamic vinegar
Salt

Heat your oven to 450. Toss the veggies olive oil salt and garlic in a bowl. Place the veggies on a baking sheet and cook for 30-35 minutes storing a few times. Sprinkle with the vinegar just before serving.

Borage with salads and cooked with veggies

Borage flowers which made an attractive edible garnish may be added to any green or fruit salad to taste. Young finely chopped borage leaves may be added to any green salad, but do not add too much because of their hairy texture. Add to beans, green peas and spinach.

Borage Lemonade

1/4 cup fresh squeezed lemon juice
2-3 tablespoons of sugar (or to taste)
3-6 borage leaves (depends how much borage flavor you want)
2 cups water
Blend all ingredients for 30 seconds then strain into a glass and garnish with borage flowers.

Enjoy.

Snap Favas

May 29, 2010

This batch of snap Favas got harvested a little to big but there is a very good recipe for them

Bring a pot of salt water to boil.

  • Add the snap Favas and boil for 5 to 7 minutes.
  • Drain and let cool then toss with kosher salt
  • then just pop the beans out of the shell and eat them like edamame.

Add your own recipe

May 18, 2010

We love to add new recipes to our website.  If you come up with a great idea for any of the vegetables in your share email us and we will add it to our page with a footnote as to who sent it in.  Thank you very much.

Turnip & Greens Soup

Remove the greens from:

  • A nice bunch of Turnips

Slice the Turnips thin

Heat

  • 2 to 3 tbsp olive oil

Add and cook until soft over medium heat:

  • 1 Onion diced

Add and cook for a few more minutes:

  • 1 tbsp chopped thyme
  • 1 bay leaf
  • salt

Cover with:

  • 5 to 6 cups chicken or vegetable broth.

B ring to a boil then turn down to a simmer for 10 to 12 minutes.  Slice the greens into 1/2 to 3/4 inch strips and add to the soup then cook for 10 to 12 more minutes.  Add

  • Salt to taste.

If you want more greens in the soup add any fresh greens.  Enjoy