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Moosewood Restaurant New Classics 3 cups cucumber crescents Arugula Caper Dressing 2 tbls apple cider vinegar or white balsamic vinegar 1 cup fresh arugula leaves 1 tbls capers, rinsed 1/3 cup olive oil Place the cucumbers in a serving bowl and set aside. Put the bread in a separate bowl, […]

Cucumbers with Arugula Caper Dressing

Moosewood Restaurant New Classics 1 1/2 cups coarsely chopped garlic scapes 1/3 cup grated Parmesan cheese 3 tbls olive oil 1/3 cup toasted pine nuts ( toasted sunflower seeds can be used instead) 1-2 tbls water (optional) salt and pepper to taste Combine the garlic scapes, cheese, oil, and nuts […]

Garlic Scape Pesto

This week is a real transition week, some of the first signs of summer with basil and summer squash in your boxes and the last of the Spring greens. This week’s collards will be the last green greens until the Fall. We will have swiss chard throughout the summer so […]

News From The Farm – June 16th

Vegan Cook’s Bible 4 cups shredded beets 1 cup freshly squeezed orange juice 1/4 cup freshly squeezed lemon juice 2 tbls agave nectar or honey or 1 tbls brown rice syrup 1 tbls rice vinegar 1 tbls finely chopped fresh or candied ginger, optional 1. In a saucepan or skillet […]

Citrus Beets

from Farmer John’s Cookbook 1/2 cup sesame seeds 1 cup sunflower seeds 2 cups peeled, grated beets 2 cups grated carrots 1/2 minced onion 2 eggs lightly beaten 1 cup cooked brown rice 1 cup grated Cheddar cheese 1/2 vegetable oil 1/2 cup finely chopped parsley 3 tbls flour 2 […]

Baked Beet and Carrot Burgers

from Moosewood New Classics 1 cup diced onion 1 garlic clove minced 1 tbls vegetable oil 1/2 tsp dried thyme 1/2 tsp ground allspice 1/2 tsp salt 4 cups lightly packed chopped greens 1 tbls water, or as needed 1 1/2 cups cooked black beans 3 tbls orange juice 4 […]

Caribbean Beans and Greens Wrap

Here we are with the main summer crops in the ground. The tomatoes, peppers, eggplant, basil, melons, winter squash, field corn, sweet corn, popcorn all planted! With all that taken care of, we’ve switched gears and have started to catch up with the weeds. Though never really finished with weeding, […]

News From The Farm – June 9th

Head Lettuce (Assorted Varieties) Chioggia Beets Carrots Red Chard Garlic Scapes Onions 2# Cucumbers (Slicer & Picklers) Sugar Snap Peas

What’s in your Box – June 9th

from Vegetarian Times Issue: September 1, 2009 This recipe uses both the leaves and the stems of Swiss chard. Soaked pecans make a creamy filling that’s packed with protein and antioxidants. For sturdier wraps, use a double layer of chard leaves. Makes 6 wraps Creamy Pecan Spread * 1 cup […]

Raw Swiss Chard Veggie Wraps with Creamy Pecan Spread

from Vegan Cook’s Bible 4 cups shredded beets 1 cup freshly squeezed orange juice 1/4 cup freshly squeezed lemon juice 2 tbls agave nectar or honey or 1 tbls brown rice syrup 1 tbls rice vinegar 1 tbls finely chopped fresh or candied ginger, optional 1. In a saucepan or […]

Citrus Beets