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Crop Squash Summer

Phyllo triangles with zucchini, basil and pine nuts


12 ounces zucchini, trimmed, coarsely grated 1/2 teaspoon salt 2 tablespoons olive oil 3/4 chopped onion 6 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley 2 teaspoons minced garlic or garlic scapes 1/4 cup dry white wine 1/3 cup crumbled feta cheese 1/3 cup packed grated Parmesan cheese 6 tablespoons pine nuts, toasted 1… Read more »

Crop Turnip Hakurei

Cider Braised Turnips and Apples


3 Tbsp butter 1/2 small onion, thinly sliced 2 lbs small turnips 1 medium sized apple, peeled, cored and finely chopped 1/2 cup fresh cider 1/4 cup chicken stock salt and pepper, to taste 1/4 cup cream Boil turnips in salted water to cover for 3 minutes. Drain and slice. Melt the butter in a… Read more »


Cream of Kale Soup


6-8 slices bacon 1 cup onions, chopped 3 cups potatoes, sliced 8 cups chicken stock 8 cups kale, roughly chopped 1/2 cup heavy cream salt and pepper Fry bacon in a large saucepan, crumble and set aside. Sauté onions until wilted. Add potatoes and stock, and bring to a boil. Reduce heat, cover, and simmer… Read more »


Spring Garden Soup


5-6 radishes 1 lb baby turnips (with greens) 2 Tbsp butter 4-6 scallions 1 qt vegetable or chicken stock 1 cup shelled peas (optional) fresh herbs (such as chives and parsely) salt and pepper Wash and slice radishes paper thin and blanch in boiling water for 30 seconds; set aside. Dice turnips. Slice turnip and… Read more »


Garlic Rapini with Pasta


1 bunch rapini 1/2 lb pasta 6 Tbsp olive oil 1 Tbsp chopped garlic 1/2 cup white vermouth or water salt and freshly ground pepper 2 Tbsp butter 1/2 cup freshly grated parmesan cheese Wash rapini and chop into bite sized pieces. In a large pot of salted water, boil pasta until al dente. Meanwhile,… Read more »