Fresh Tomato and Arugula Pasta

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Fresh Tomato and Arugula Pasta

Fresh Tomato and Arugula Pasta

http://www.bhg.com/recipe/pasta/fresh-tomato-and-arugula-pasta/

Ingredients

  • 2 2/3 cups dried ziti or mostaccioli (8 ounces)
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 - 6 medium tomatoes, seeded and coarsely chopped (3 cups)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 - 1/4 teaspoon crushed red pepper (optional)
  • 4 cups arugula and/or spinach, coarsely chopped
  • 1/4 cup pine nuts or slivered almonds, toasted
  • 1/4 cup crumbled Gorgonzola or Parmesan cheese

Instructions

  1. Cook pasta according to package directions. Drain; keep warm.
  2. Meanwhile, in a large skillet cook onion and garlic in hot olive oil over medium heat until onion is tender. Add tomato, salt, black pepper, and, if desired, red pepper. Cook and stir over medium-high heat about 2 minutes or until the tomato is warm and release some of its juices. Stir in arugula and/or spinach; heat just until greens are wilted.
  3. To serve, top pasta with tomato mixture; sprinkle with toasted pine nuts and cheese. Makes 4 servings.
  4. from the test kitchen
    5. Fresh Tomato and Arugula Pasta with Chicken:
  5. Prepare as above but stir 2 cups chopped deli roasted chicken into tomato mixture along with arugula.
http://www.knowyourfarms.com/fresh-tomato-and-arugula-pasta/

By |May 13th, 2013|Arugula, Entree, Know Your Farms, Pasta Dish, recipe, Recipe Type|0 Comments
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Ginger Garlic Boc Choy Stir Fry

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Ginger Garlic Boc Choy Stir Fry

Ginger Garlic Boc Choy Stir Fry

http://thesweetestvegan.com/ginger-garlic-boc-choy-stir-fry-recipe-9-11-12-day-30/

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 3 heads of boc choy, cleaned and chopped
  • 1 teaspoon powdered ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Heat a large skillet over medium high heat. Add in 1 tablespoon olive oil.
  2. Once the skillet is hot, sauté the garlic.
  3. Add in boc choy, powdered ginger, salt and pepper. Stir fry for 2 to 3 minutes.
  4. If your seasonings start to stick to the pan like mine did, you can use a little water to deglaze it.
http://www.knowyourfarms.com/ginger-garlic-boc-choy-stir-fry/

By |May 13th, 2013|Know Your Farms|0 Comments
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Warm Turnip Green Dip

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Warm Turnip Green Dip

Warm Turnip Green Dip

http://www.pauladeen.com/recipes/recipe_view/warm_turnip_green_dip/

Ingredients

  • 5 slices bacon (cooked and crumbled)
  • ½ sweet onion, chopped
  • 2 garlic cloves, chopped
  • ¼ cup dry wine
  • 1 (16 oz.) package frozen chopped turnip greens (thawed and drained)
  • 12 oz. cream cheese, cut into pieces
  • 8 oz sour cream
  • ½ teaspoon dried crushed red pepper
  • ¼ teaspoon salt
  • ¾ cup freshly grated Parmesan cheese, reserving ¼ cup for top.

Instructions

  1. Pre heat oven to 350 degrees.
  2. In large mixing bowl combine all ingredients well. Transfer into baking dish. Cook 20 minutes. Add ¼ cup Parmesan cheese and cook 5 more minutes on broil.
  3. Use any sort of chip for dipping
http://www.knowyourfarms.com/warm-turnip-green-dip/

By |May 13th, 2013|Know Your Farms, recipe, Recipe Type, Side Dish, Turnip Greens|0 Comments
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Sweet Potato Ginger Cookies

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Sweet Potato Ginger Cookies

Sweet Potato Ginger Cookies

http://www.recipesquickneasy.com/sweet-potato-ginger-cookies/

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup old fashioned oats
  • 1 teaspoon baking soda
  • 1-1/2 teaspoon baking powder
  • 1 teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon fresh grated ginger
  • Zest of 1 orange
  • 1 stick unsalted butter, room temperature
  • 3/4 cup light brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg, room temperature
  • 1 cup mashed sweet potato (1 medium sweet potato)
  • 1 teaspoon vanilla extract

Instructions

  1. Wrap a medium-sized sweet potato in foil and roast at 400 degrees for 45 to 50 minutes (until the potato feels very soft). When cool enough to handle, mash the sweet potato flesh with a fork and set aside.
  2. Lower oven temperature to 350 degrees.
  3. In a bowl, combine the flour, oats, baking powder, baking soda, salt, nutmeg and whisk to combine. Set aside.
  4. In a mixer, cream the sugar and butter until smooth.
  5. Add the sweet potato puree, ground ginger, orange zest, and vanilla and mix to combine.
  6. Add the egg and mix just until incorporated
  7. Slowly incorporate the flour mixture into the wet mixture just until the dough forms.
  8. On a parchment-lined or lightly oiled baking sheet, drop spoonfuls of dough.
  9. Bake for 12-14 minutes until the edges are golden brown.
http://www.knowyourfarms.com/sweet-potato-ginger-cookies/

By |May 6th, 2013|Dessert, Know Your Farms, recipe, Recipe Type, Sweet Potatoes|0 Comments
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Mint chocolate chip cookies recipe

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Mint chocolate chip cookies recipe

Mint chocolate chip cookies recipe

http://www.sheknows.com/food-and-recipes/articles/951383/5-creative-ways-to-cook-with-fresh-mint

Ingredients

  • 1 cup granulated sugar
  • 1/2 cup mint leaves and stems
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened at room temperature
  • 1/2 cup firmly packed brown sugar
  • 1 tablespoon pure vanilla extract
  • 2 eggs
  • 2 cups coarsely chopped dark chocolate

Instructions

  1. Preheat oven to 375 degrees F.
  2. In the bowl of a mini food processor, combine mint and sugar. Process until mint is finely chopped. Set aside.
  3. In a small bowl, whisk together flour, baking soda and salt.
  4. In the bowl of a standup mixer fitted with the paddle attachment, beat butter, mint sugar, brown sugar and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition.
  5. Gradually beat in flour mixture. Stir in chocolate pieces.
  6. Drop by two to three tablespoon-sized balls onto ungreased baking sheets.
  7. Bake for nine to 11 minutes or until golden brown.
  8. Cool on baking sheets for two minutes, and then transfer to wire racks to cool completely.
http://www.knowyourfarms.com/mint-chocolate-chip-cookies-recipe/

By |May 6th, 2013|Dessert, Know Your Farms, Mint, recipe, Recipe Type|0 Comments
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Sauteed Swiss Chard with Parmesan Cheese

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Sauteed Swiss Chard with Parmesan Cheese

Sauteed Swiss Chard with Parmesan Cheese

http://allrecipes.com/recipe/sauteed-swiss-chard-with-parmesan-cheese/

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1/2 small red onion, diced
  • 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
  • 1/2 cup dry white wine
  • 1 tablespoon fresh lemon juice, or to taste
  • 2 tablespoons freshly grated Parmesan cheese
  • salt to taste (optional)

Instructions

  1. Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
http://www.knowyourfarms.com/sauteed-swiss-chard-with-parmesan-cheese/

By |April 28th, 2013|Know Your Farms, recipe, Recipe Type, Side Dish, Swiss Chard|0 Comments
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Roasted Rutabaga

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Roasted Rutabaga

Roasted Rutabaga

http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-rutabaga-recipe/index.html

Ingredients

  • 1 large rutabaga
  • Olive oil
  • Salt and Pepper
  • Apple cider vinegar
  • Parsley

Instructions

  1. Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet.
  2. Roast at 425 degrees F until golden and soft, 40 minutes.
  3. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.
http://www.knowyourfarms.com/roasted-rutabaga/

By |April 28th, 2013|Know Your Farms, recipe, Recipe Type, Rutabaga, Side Dish|0 Comments
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This Week’s Produce Box (4/23 – 4/24)

Strawberries will be delayed a few weeks this Spring due to the weather.  We encourage you to place holds on your deliveries if you are scheduled for four weeks to extend into May if you want to get some local berries!

Small and Medium share:

ITEM TYPE STORAGE FARM
 Collards [RO] Barbee Farms
Sweet Potatoes * Coldwater Creek Farms
Spinach  [RB] Barbee Farms
Shiitake Mushrooms ** [RB] Cottonmill Mushrooms
Parsley ** [RO] Cottonmill Mushrooms
–Medium –
Lettuce [RB] Barbee Farms
Green Garlic * [RB] Coldwater Creek Farms

* Certified organic.
** Raised without pesticides, organic or otherwise.
RO – Refrigerate Open
RB – Refrigerate in bag/closed container/crisper

 

 

 

 

Large shares have all the above, plus:

ITEM TYPE STORAGE FARM
Spagetti Squash [RB] Barbee Farm
Strawberries  [RO] Barbee Farms
Organic Kale *  [RB] Watson Farms

 

 

 

 

Organic shares have:

ITEM TYPE STORAGE FARM
Sweet Potatoes * Coldwater Creek Farms
Organic Collards  * [RB] Watson Farm
Globe Eggplant * [RB] Bryson Farm
Shiitake Mushrooms ** [RB] Cottonmill Mushrooms
Organic Kale * [RB] Watson Farm
Parsley ** [RB]  Cottonmill Mushrooms
Green Garlic * [RB] Coldwater Creek Farms

 

 

 

 

 

 

* Certified organic.
** Raised without pesticides, organic or otherwise.
RO – Refrigerate Open
RB – Refrigerate in bag/closed container/crisper

By |April 21st, 2013|CSA Contents, Know Your Farms, What's in my box?, Workplace CSA|0 Comments
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This Week’s Produce Box (4/16 – 4/17)

Strawberries will be delayed a few weeks this Spring due to the weather.  We encourage you to place holds on your deliveries if you are scheduled for four weeks to extend into May if you want to get some local berries!

Small and Medium share:

ITEM TYPE STORAGE FARM
 Carrots [RO] Barbee Farms
Sweet Potatoes * Coldwater Creek Farms
Organic Kale *  [RB] Rawl Farms
Oyster Mushrooms ** [RB] Cottonmill Mushrooms
Thyme ** [RO] Cottonmill Mushrooms
–Medium –
Broccoli * [RB] Creekside Farm
 Eggplant * [RB]  Bryson Farm

* Certified organic.
** Raised without pesticides, organic or otherwise.
RO – Refrigerate Open
RB – Refrigerate in bag/closed container/crisper

 

 

 

 

Large shares have all the above, plus:

ITEM TYPE STORAGE FARM
Additional Kale * [RB] Rawl Farm
Spinach  [RB] Barbee Farms
Local Jam ** Garnet Gals

 

 

 

 

Organic shares have:

ITEM TYPE STORAGE FARM
Sweet Potatoes * Coldwater Creek Farms
Organic Broccoli  * [RB] Creekside Farm
Globe Eggplant * [RB] Bryson Farm
Oyster Mushrooms ** [RB] Cottonmill Mushrooms
Organic Kale * [RB] Rawl Farm
Thyme ** [RB]  Cottonmill Mushrooms

 

 

 

 

 

 

* Certified organic.
** Raised without pesticides, organic or otherwise.
RO – Refrigerate Open
RB – Refrigerate in bag/closed container/crisper

By |April 14th, 2013|CSA Contents, Know Your Farms, What's in my box?, Workplace CSA|0 Comments
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Summer Weed Management Using Buckwheat

Buckwheat_plantHave you noticed an influx of weeds in your garden between seasons, especially as summer approaches?  Well, there is a growing trend among northeastern farmers using Buckwheat as a cover crop in the Summer.  This plant is typically harvested for its grain-like seeds and is not actually a wheat.  The other common use for this plant is as a cover crop during crop rotations.  Its short season and prolific flowering make it highly effective at keeping weeds from growing and attracting beneficial insects.  Beneficial insects are one of the most effective ways to pollinate and provide natural pest management.  Find out more about the benefits of using cover crops at the Southern SARE (Sustainable Agriculture Research & Education) website.

By |April 10th, 2013|Gardening Tips, Know Your Farms|0 Comments
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