Recipes

A few tried and true recipes
Chicken Stew with Kale and Cannellini Beans
Kale and Chicken Stew Serves 6-8 3 boneless, skinless chicken breasts 5 medium mixed potatoes; diced (I used Yukon gold, red and purple) 1 teaspoon fresh thyme 4 tablespoons olive oil Kosher salt freshly cracked black pepper 2 tablespoons olive

Lavender Cupcakes
A light airy cupcake with a lovely floral note and citrus bite.
Products (Lavender, Eggs)

Lavender-Lemon Cream Cheese Frosting
A rich creamy frosting with a lemony bite and floral note from the lavender.
Products (Lavender)

Roasted delicata squash and onions
Roasting intensifies delicata squash’s flavor. Seasoned with rosemary and maple, this recipe’s great with pork or turkey.

Delicata squash with orange and pistachios
1 tablespoon extra-virgin olive oil 2 shallots, halved and sliced 1 large delicata squash, halved lengthwise, seeded and thinly sliced (about 4 cups) 1 teaspoon orange zest 3/4 cup orange juice 1/2 teaspoon salt 1/4 teaspoon freshly ground

Keep It Simple: Arugula Pasta
Boil your favorite pasta noodles (we like wheat) While noodles are boiling, heat up another pan Throw in some olive oil (just a lil') Add garlic and your arugula Stir til the arugula melts a bit Toss it with your pasta and grated parmesean &nbs

roasted sweet potato wedges
from weight watchers recommended by Ann Horgas   Ingredients Instructions Preheat oven to 425ºF. Cut each potato into 8 lengthwise wedges and place on a nonstick baking sheet. Drizzle with oil; sprinkle with salt and dried rosemar

Bok-Choi Stir fry
quick and easy

Broccoli slaw with oranges and crunchy noodles
Ingredients Slaw: 6  cups  thinly sliced napa cabbage 1  cup  diagonally sliced celery 1  cup  finely chopped broccoli florets 1/2  cup  grated carrot (1 medium) 1/4  cup  thinly sliced gr

Garlic roasted kale
Roasting kale is amazin-the leaves turn from a dusty dark green to dark emerald with brown-tinged curly edges that crunch. Delicious served hot from the oven--the leaves lose their crisp texture as it stands
Products (Garlic, Kale)

Sage and Thyme Rub
This is a terrific blend for slow-cooked pork roasts. Best made in a food processor.

Cucumber Salad
 2 cucumbers, peeled and sliced thin ½ cup white vinegar ½ cup water ½ cup sugar ½ teaspoon salt dash ground black pepper & cayenne pepper dash dried parsley & basil flakes   Soak the thinly sli

Sauteed Zucchini
2 medium sized zucchinis, washed and unpeeled 1/3 cup pine nuts (or slivered almonds) 1 tbsp butter 1 or 2 cloves of garlic minced Grated cheese (optional)   Cut zucchini in bite sized strips. Meanwhile, toast the pine nuts or almonds i

Baked Turnip Casserole
We first tried this recipe at Thanksgiving and it was a big hit. Enjoy!   What you need: 12 turnips, peeled, cubed, cooked & mashed 1/2 lb. bacon, fried crisp & chopped 2 onions, chopped 1 clove garlic, minced 1 med. pepper, chopp

Radish, Carrot, Apple Salad
Radish, Carrot, Apple SaladAdapted from: http://bronmarshall.com/2010/autumn/apple_carrot_radish_salad.html Serves: 2Preparation Time: 20 minutes 2 apples, sliced1 carrot, peeled and thinly sliced2 to 3 tiny radishes, thinly sliceda handful

Butternut Squash with Browned Butter and Thyme
Butternut Squash with Browned Butter and Thyme From Simply Recipes. Its one to have in rotation. If you have only one oven in your kitchen, any Thanksgiving side dishes you prepare generally need to be made on the stovetop, as the tur

Classic Baked Acorn Squash Recipe
Ingredients 1 Acorn squash 1 Tbsp Butter 2 Tbsp Brown Sugar 2 teaspoons Maple Syrup Dash of Salt 1 Preheat oven to 400°F. 2 Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, f

Green Tomato and Swiss Chard Gratin Andrew Scrivani for The New York Times
1 bunch Swiss chard 1 pound green tomatoes, sliced a little less than 1/2 inch thick Cornmeal for dredging (about 1/2 cup) Salt and freshly ground pepper to taste 3 tablespoons extra virgin olive oil 1 medium onion, chopped 2 garlic cloves, gr

Pasta with Arugula and Goat Cheese Sauce
a bunch of fresh arugula 4 springs fresh parsley 1 8 ounce container low-fat yogurt or sour cream 1/3 cup goat cheese, crumbled S and P to taste 1 pound fusilli noodles Grated parmesan cheese, as garnish 1. Before preparing sauce, fill a large casse

White Bean and Garlic Dip
1 med. White potato, peeled and cubed course salt to taste 1/2 cup extra virgin olive oil 2 cups chopped yellow onions 1/4 cup chopped garlic 1 can (19 ounces) white kidney beans (cannellini) drained 2 tablespoons chopped fresh oregano leaves o

Sauteed Zucchini
2 medium sized zucchinis, washed and unpeeled 1/3 cup pine nuts (or slivered almonds) 1 tbsp butter 1 or 2 cloves of garlic minced Grated cheese (optional)   Cut zucchini in bite sized strips. Meanwhile, toast the pine nuts or almonds i

Cucumber Salad
2 cucumbers, peeled and sliced thin ½ cup white vinegar ½ cup water ½ cup sugar ½ teaspoon salt chopped frech basil and parsley or dash of dried parsley & basil flakes dash ground black pepper & cayenne peppe
Products (Cucumber)

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