Dark Vegetable Stock
This stock is used in the same way you would use a dark chicken stock or other meat stock. It works well as a base for sauces and soups, and if you are feeling under the weather it is nice for when you...
View Article“Stew” of Cranberry Beans, Carrots, Celery, and Golden Beets
This recipe turns on two other basic recipes – Roast Beets, and Braised Shelling Beans-for a fairly easy to make dish that is filling and pretty in a bowl. Although the beets may seem an odd fit here,...
View ArticleCilantro Braised Chicken
This is a simple variation on basic braised chicken. By changing the herbs and spices and some of the aromatics, you can take this dish from Mexico and the American South West to the Middle East or...
View ArticleSauté of Celery and Leeks
A variation of Sautéed Celery, this adds silky ribbons of leeks and a little white wine for depth and contrast to the crunch of the celery. Use scissors when trimming the celery leaves for ease. You...
View ArticleSmoky Ham Hock Lentils and Chard
Great for cold weather. This makes a fair amount, but is great as leftovers for lunch the next day, or even breakfast with a fried egg on top. If you like the idea of smoky, but not the ham hock, you...
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Celery
Click for celery recipes While most people associate celery with its prized stalks, the leaves, roots and seeds can also be used as a food and seasoning as well as a natural medicinal remedy. Celery...
View ArticleLentil and Young Kales Braise with Lots of Garlic and Red Wine
This recipe calls for cooking the kales separately first so the greens keep more individuality. If you like the idea of the greens integrating into the lentils and melting down more, skip the part...
View Article“Creamy” White Wine Honey and Mustard Dressing
This dressing goes with the Potato, Radish, Celery, Carrot, and Kale Salad, but will of course work elsewhere. Creamy is in quotes because there is just enough cream used to give the dressing silkiness...
View ArticlePotato Salad with Radish, Carrot, Green Onion, Celery, and Kale
Potato salad with some extra crunch thrown in. Bintji potatoes are great for this salad, but other starchy spuds will work as well. If your carrots taper to a diameter of less than ¼ inch, cut off the...
View ArticleGreen Salad with Blueberries and Maple Balsamic Dressing
This is meant to be eaten as a salad course, but with a little tweaking of the ingredients it would make a nice topping for flattened out and grilled pork chops or chicken breast. INGREDIENTS: 4 cups...
View ArticleSalad of Gala Apples, Celery, Almonds, and Cheese, with Apple Balsamic Dressing
Inspired by Waldorf Salad, this has a lighter dressing and has cheese added, based on the classic pairing of apples and cheese. INGREDIENTS: 6 cups lettuce, such as Red Oak, torn into bite sized pieces...
View ArticleSummer Confetti Soup with Basil (Soup of Mixed Diced Summer Vegetables...
The dice of colorful vegetables and the mix of flavors and textures is like confetti, making this easy soup a celebration of the season. If you have pesto in the refrigerator already, go with the pesto...
View ArticleTomato Soup with Summer Squash “Croutons”
This soup has a Southwestern flavor to it from the cumin and cilantro. The onions and tomato give the soup some sweetness, and the crispy cubes of slightly bitter squash contrast nicely. INGREDIENTS:...
View ArticleCrunchy Salad of Red Cabbage, Celery, Apples, and Hazelnuts
Colorful and crunchy with lots of bright flavor. The hazelnuts add a pleasing depth, and I like the idea of using them as I am told there are hazels near the Lewis Road part of the farm. I just haven’t...
View ArticleChard Sauté Graced with Fennel
“Graced” with fennel? There is enough so you can taste it, but not so much that it dominates. It lends sweetness that is a nice counterpoint to the earthy quality of chard. And so, I feel it adds grace...
View ArticleFennel and Vegetable Soup with Winter Squash Gnocchi
This is a variation on a theme for soup we call “Monday Soup”, which is a hearty vegetable soup, usually with sausage added, that can be eaten for 2-3 days after for lunches or whenever. This one uses...
View ArticleSalad of Cabbage, Carrots, Celery, with Roasted Oyster Mushrooms and Roasted...
This is a satisfying main course salad with plenty of crunch and lots of umami flavor, thanks to the roasted mushrooms and the roasted chicken. This recipe is based around the roasted chickens you find...
View ArticleMei Quin, Vegetables, and Roast Chicken Ramen
This recipe uses a store bought roast chicken, but feel free to use leftover chicken if you have it. If you wish, substitute soba or udon for the ramen, as each noodle type has something to offer to...
View ArticleLittle Gems, Persimmons, and Pistachio Salad
Quick and simple, but satisfying in its contrasts of flavors and textures. Be sure you are using Fuyu persimmons or you are in for a pucker surprise. INGREDIENTS: 6 cups Little Gem lettuce, cleaned and...
View ArticleFarro with Red Wine Vinegared Beets and Pistachios (and Persimmons)
This dish can be made with any beets you wish. If you have red beets, and fuyu persimmons, this is a great combination, both for flavor and visuals. The contrast of cold persimmon and hot beets is...
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