Basic Vegetable Stock (Clear and Puréed)

If you’re looking for an easy weekend day project try making this basic vegetable stock. You can use veggies leftover from making other dishes, and it freezes well for later use. We make two kinds of veggie stock:  clear and puréed.  We use the clear veg stock in clear soups, but when we make soups that are more rustic, creamy, and thick, then we use the puréed stock … Continue reading Basic Vegetable Stock (Clear and Puréed)

Italian Kale, Summer Squash and Spring Onion Salad with Quinoa

The summer squash harvest is coming on now, and kale is still in abundance. This recipe uses these favorite vegetables raw, by cutting the kale into a confetti-like chiffonade, and dicing the squash to 1/4 inch. It is delicious on its own, and also great as a side dish. Yield: 4 each  ½ cup portions Ingredients: ½ cup Italian Kale, fine chiffonade ½ cup Zucchini … Continue reading Italian Kale, Summer Squash and Spring Onion Salad with Quinoa

Vegetarian Spring Rolls (Lumpia) with Sweet & Sour Dipping Sauce

How many times have you looked in the fridge at the end of the week of cooking and couldn’t find a lot of any one thing left but a little bit of a lot of veggies like a half a head of red (or green cabbage), half a bell pepper, one small carrot, a couple of green beans, a couple cups of sprouts, or one … Continue reading Vegetarian Spring Rolls (Lumpia) with Sweet & Sour Dipping Sauce

Tatyana’s Borscht

Delicious food traditions are held in the hearts and memories of many in our midst. “Tatyana” works in the gardening department at a hardware store. She originally is from Russia; she and her family moved to the U.S. many years ago. Gleaned from a casual conversation with this lovely lady, we gratefully share her recipe for borscht, using our beets and cabbage that are now in season. The only … Continue reading Tatyana’s Borscht

Sautéed Mixed Greens over Cured Tomatoes

This really is two easy recipes: one is for sautéed mixed greens, and the other is for cured tomatoes. Put them together, and it’s a perfect match. We grow many varieties of greens, and just about all of them work well here. The tomatoes in this recipe are best if they are Romas, but slicer, grape, or cherry tomatoes also will work well. Just use what’s in season, … Continue reading Sautéed Mixed Greens over Cured Tomatoes

Cauliflower and Clam Chowder (Dairy and Gluten-free)

Cauliflower isn’t only for roasting or crudité platters; it’s also great for soups: chunky, rustic soups, or creamy, more refined soups.  This soup is a little of both, and made in the style of a New England clam chowder but that is where the similarity ends.  We replaced the potatoes and cream, yes cream, with our cauliflower, so as much as we like a classic … Continue reading Cauliflower and Clam Chowder (Dairy and Gluten-free)

Celery and Fennel Sauté

This easy sauté gives fennel and celery a starring role, with support from escarole and scallions. The textures of these vegetables combine nicely and and the flavors are fantastic. If using the vegetable stock instead of chicken stock, and omitting the Parmesan cheese garnish, then the recipe is vegan. Either way, it is delicious.  1 large fennel bulb, trimmed, halved and cored and cut into … Continue reading Celery and Fennel Sauté