Laurie’s Squash

I love love love Summer Squash and am fairly picky about how it’s prepared: simplicity is the best as far as I’m concerned! This is my super easy traditional method for the best Summer Squash.   To prepare: Wash, trim and chop Summer Squash (1-2 per person depending on size). We like to slice them…

Truffled Potato Leek Gratin

Sometimes the ingredients in our boxes just speak to us: with the beautiful Fingerling Potatoes and fresh Leeks from Walker Farms we were reminded of a simple and satisfying dish inspired by some of our farm interns from France. The Yellow Moon Cheese Company Truffled Fontina elevates the vegetables to a new level of earthy…

Hilde’s Creamed Cabbage

Member Hilde Friese sent us this one and we couldn’t resist including it for everyone! “This is a very old-fashioned way of preparing it, Creamed Cabbage. You add about 2 tablespoons flour to sauteed onion and bacon for a light rue. Then add 1 cup of water and cook the mixture until it’s thickened. Then…

Homemade Egg Rolls

Soooo easy to make we hope they become a favorite family food event in your home!   To prepare: Set purchased Egg Roll Wrappers out to come to room temperature (if they are cold they don’t roll up so easily). You will need a small bowl with water to make the rolls. Chop Napa Cabbage…

Asian Cole Slaw

It gets even better after a day in the fridge! Ingredients: 1 head Napa Cabbage, shredded (you can chop finely or use a food processor) 1 Vidalia Onion, cut in half and very finely sliced   Finley chopped Kohlrabi, Green Onions and Radishes to your taste (we use a lot!) or other veggies like Carrots,…

Radish Top Soup

Thanks so much to Sasha Johns from our new Mt Laurel Community Group who sent us this one, what a great recipe for those tops that usually go into the compost (or to the chickens here on the farm). She says her family loves it so give it a try! Ingredients: 2 tablespoons butter 1…

Farmhouse Stir-Fry

Ingredients: Pac Choi (white and green parts) Baby Onions (white and green parts) Red Turnip or Watermelon Radish (great sliced into matchsticks) Snow Peas (use whole or slice in half diagonally after stringing) Any other veggies you like such as Green Peppers, Carrots, Celery, etc. To prepare: Trim, wash and chop your veggies. Prepare your…

Savory Brunch Strata

Ingredients 8 cups Bread, cubed 6 Eggs 2-3 cups Milk or Cream 1 pound Bacon, sliced and cooked 1 cup finely chopped Onion 1 large bunch Mixed Greens, washed, trimmed and chopped(Spinach, Chard or Kale) 1 cup grated Cheese 4-6T Butter Salt and pepper to taste To Prepare: In a large skillet heat 2T Olive…

Asian Inspired Big Salad

We call it a “Big Salad” if it’s enough for a meal: this week’s boxes have such a beautiful array of salad items we just had to make this favorite recipe for lunch. To prepare: 1. Wash, trim and finely chop the white part of two green onions, 1 bunch kale and 1 bunch komatsuna.…

Yogurt Goat Cheese Dip

This is great for fresh raw veggies; or just add vinegar and oil to make a quick salad dressing. To prepare: Mix together 2-3 ounces Fresh Capra Gia Goat Chevre and 8 ounces Atlanta Fresh Plain Yogurt until smooth. Variations: For a savory dip add finely chopped mixed fresh herbs, salt and pepper to taste.…

Cabbage Koftas

We just LOVE this recipe from member David Shea: this is our tweaked version of the one he sent us, we added orange zest! Koftas are fried dumplings in a variety of spicy sauces. The dumplings can be made using a variety of vegetables and some popular ones are cabbage, laucki (bottle guord), zucchini, or…

Toasted Grape Tomatoes

These are great served on the side of the Strata or any Brunch dish: think of them like the roasted Tomatoes common for breakfast in the UK. To prepare: Preheat oven to 300 degrees Wash 1 pint of Grape Tomatoes Place in a single layer on a baking sheet Bake for 30-40 minutes or until…