1 tablespoon olive oil 4 cloves of garlic minced 1 1/2 cups chopped onions 1 1/2 cups chopped peeled carrots 3 stalks celery chopped 10 cups (or more) vegetable broth 2/3 cup pearl barley 1 14 1/2-ounce can crushed tomatoes in juice 2/3 cup dried lentils 4 cups (packed) coarsely chopped Kale (can also use …
1 tbsp. olive oil 5 cloves garlic, minced 2 large onions, chopped 3 ribs celery, chopped 3 carrots, chopped 8 c. water frozen vegetable scraps (2-3 cups is a good amount) 2 bay leaves a few sprigs of parsley and thyme salt and pepper to taste (omit these if you’re making stock) Heat olive oil …
This sauce recipe reminds me of the jar of sauce I was given all those years ago. This recipe is great if you want to prepare for serving now, freezing and/or canning. Keep in mind that canning is a process and every step needs to be followed exactly. Pressure canning is highly recommended for tomatoes. …
Serve as a warm dinner salad. • 10 ounces mustard greens • 1/2 large red onion, thinly sliced • 4-6 tablespoons vegetable broth, divided • 4 cloves garlic, chopped • 1 pinch red pepper flakes • 1/2 teaspoon salt (optional) • 2 tablespoons balsamic vinegar • 1/2 teaspoon soy sauce • 1/4 teaspoon agave nectar …
This recipe works well with zucchini or summer squash. If you have some eggplant that will also work well. Use spinach or arugula or any lettuce you have. Chop in some fresh tomato and use mint as suggested or some of the basil we have been getting in shares or if you have prepared pesto …
Tomatillo in Spanish means little tomato. Some people call them a husk tomato. They have a tart, almost lemony flavor. Tomatillos should be stored at room temperature and used within a couple of days. Tomatillos are the main ingredient in Salsa Verde. Late last fall I spent some time in the farm store kitchen with …
When your share has fresh shelling peas: Use them quickly or freeze them. Sugar snap peas and shelling peas make a great snack eaten raw or here are some simple suggestions. Peas don’t have much of a shelf life, so I don’t recommend storing them —in their pods or shelled—for very long. Store pods in …
1 1/2 -2 lb. Potatoes 1 Large Onion 2 Large eggs, slightly beaten salt & pepper 1/2 pound Broccoli or Cauliflower or Romanesco (cut into small florets) 2 baby leeks or 1 large leek (white part only), sliced 1 large garlic clove, grated or minced 1 Tbsp. canola oil 1/2 cup dark beer or water …
Kohlrabi is new to some of you. Like radishes and beets, cut the leaves from the vegetable so that they won’t continue to draw moisture. The leaves are edible, use them in soup or stir fry. My favorite way to eat kohlrabi is raw. Just peel and slice thin with a little sprinkle of salt …
1 lb. Brussels sprouts 1 c orange juice ½ c grape seed oil ½ c white balsamic vinegar 2 T agave syrup or honey to taste 2 small red onions thinly sliced ¼ c chopped fresh cilantro ½ jalapeno pepper, seeded and thinly sliced 1 avocado, diced 2 roasted red peppers, diced Bring a …
10 medium potatoes, peeled and diced 1 medium onion finely chopped 2 tablespoons butter 1 1/2 cups half-and-half cream 1/2 tablespoon salt 1/3 cup finely chopped fresh dill or chopped parsley or finely chopped chives or a mixture of herbs Melt the butter in a large pan and sauté the potatoes and onions. Add …
Use the Ida Red apples in your shares for this recipe. A mixture of apples would work as well. 2 medium apples 2 tablespoons lime juice 1/2 cup chopped orange segments 1/2 cup finely chopped onions 1/2 cup finely chopped green pepper 1 finely chopped jalapeno 1 clove garlic, minced 2 tablespoons chopped fresh cilantro …
