Farm Fresh Recipes

Aglio Olio Fettuccine
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Ingredients
• 1 lb fettuccine uncooked
• 3/4 cup olive oil
• 1 head of garlic
•2 tsp red pepper flakes
• 1/2 tsp salt
• 1/2 tsp pepper
•1/2 cup fresh parsley
•1/2 parmesan cheese (optional)

Directions
Step 1: Bring large pot to a boil. Add fettuccine until al dente.

Step 2: While the pasta is cooking, heat the olive oil in a large deep skillet, put over medium heat.

Step 3: Once the oil is simmering, add the garlic slices and red pepper flakes and stir. Cook until the garlic turns slightly golden.
Seasoned with salt and pepper.

Step 4: Lower the heat to a medium-low and add the cooked pasta, drained, add the parsley.

Step 5: Garnish with parmesan cheese if desired.

Braised Greens
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Ingredients
• 1 TBS olive oil
• Add Bacon or Sausage if desired
• 1 onion finely diced
• Sauté until the onions are soft.
• 1 clove of minced garlic
•1 pinch of nutmeg
pinch salt
•Small pinch of chipotle pepper or red pepper flakes

Directions
Step 1: Sauté for 3-4 more minutes, or until you begin to smell the nutmeg & pepper.

Step 2: Add the pile of greens on top of the sautéed onion mixture.

Step 3: Place a cover over the greens. The lid may not fit at first, but it will cook down.

Step 4: After 3 minutes uncover the greens and use two cooking spoons to gently turn the greens and mix them up with the onion-olive oil mixture.

Step 5: Cover for 4 more minutes and check to see if it’s done. (Collards take the longest.)

Step 6: Once the greens are cooked, remove from the heat, uncover and allow the greens to cool. Sprinkle with parmesan cheese and serve hot.

Coleslaw​
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Ingredients
•16 ounces shredded red cabbage. Add shredded carrots if desired.
• 1/2 cup mayonnaise
• 2 tablespoons white sugar
• 1 1/2 tablespoons lemon juice
• 1 tablespoon white vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon coarse ground black pepper

Directions
Step 1: Add the mayonnaise, sugar, lemon juice, white vinegar, salt and pepper to a large mixing bowl and whisk together until fully combined.

Step 2: Add in the shredded cabbage and carrots if desired and stir well to combine.

Step 3: Refrigerate for at least 2 hours before serving.

Collard Greens
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Ingredients
• 1bunch Collard Greens
• 2 Tablespoons of Olive oil
• 1 Onion (sliced)
1/2 teaspoon of the salt,
• ¼ teaspoon pepper

Directions
Step 1: Place a large pot on the stove and turn the heat on to medium.
Step 2: Add the oil and heat until it shimmers (about 1 minute).
Step 3: Add the sliced onion and 1/2 teaspoon of the salt, stir
Step 4: cover with a lid. Cook, stirring occasionally, for 5 minutes.
Step 5: Remove the lid and add the garlic. Cook, stirring often, uncovered, until tender and light golden brown, 5 to 7 minutes more.

Meanwhile,
Step 1: stack several collard leaves together. Starting at the leafy end, slice 1-inch strips crosswise until you reach the stems. Discard the stems and add the cut leaves to a salad spinner.

Step 2: Repeat with the remaining leaves. If the leaves are particularly large, first slice them lengthwise down the middle then crosswise into strips. Rinse the leaves and spin dry.

Once the onion is golden brown, stir in the vinegar, red pepper, and black pepper (about 12 turns on pepper mill). Add the collard greens and use tongs to toss with the onion and garlic. Add the water, cover, and cook, stirring occasionally, until the collards are tender, 10 to 12 minutes. Stir in the a dash of salt for taste. Serve.

Escarole and Beans
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Ingredients
• 1 tablespoon olive oil, divided
• 1 large head escarole
• Salt and pepper to taste
• 1/4 teaspoon crushed red pepper flakes
• 1 clove garlic, minced
• 2 (16 ounce) cans cannellini beans, undrained
• Parsley

Directions
Step 1: Heat ½ TBS olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.

Step 2: In a separate skillet, heat remaining ½ tablespoon olive oil over medium heat. Stir in garlic.

Step 3: Pour in beans with juices, and simmer until creamy, about 10 minutes.

Step 4: Stir in escarole and parsley; simmer 10 minutes more.

Garlic and Oil Sautéed Escarole

Ingredients
•1 tablespoon olive oil
•2 garlic cloves, peeled and minced
•Salt and pepper, to taste
•1 large bunch escarole

Directions
Step 1:Remove any tough outer or damaged leaves from the escarole. Cut off the tough root end and tear leaves into large pieces. Wash well in a sink filled with cold water.

Step 2: Shake off excess water.

Step 3: Heat oil in a large pan over medium heat.

Step 4: Add garlic.

Step 5: Stir in the escarole and sauté for 3 minutes or until hot.

Step 6: Season with salt and pepper and serve.

Honey Glazed Carrots

Ingredients
•1 LB of carrots
•2 tablespoons of honey
•1 tablespoon of butter/margarine
•ground nutmeg (if desired)

Directions
Step 1: In 2-quart saucepan, place carrots in 1 inch of water.

Step 2: Heat to boiling; reduce heat to low.

Step 3: Cover; simmer 10 to 15 minutes or until tender.

Step 4: Drain well.

Step 5: Add honey and butter to carrots in saucepan. Cook, stirring frequently, until butter is melted and carrots are glazed.

Step 6: Sprinkle with nutmeg.

Marinated Cucumber, Onion and Tomato Salad

Ingredients
•1 cup of Water
•1/2 cup distilled white vinegar
•1/4 cup of vegetable oil
•2 tsp salt
•1/4 cup sugar
•1 Tbl black pepper
•3 cucumbers, peeled and sliced
•3 tomatos, cut into wedges
•1 onion sliced and seperated into rings

Directions
Step 1: Whisk water, vinegar, oil, sugar, salt and pepper in a large bowl until smooth.

Step 2: Add cucumbers, tomatoes, and onions

Step 3: Mix together in a bowl

Step 4: Refridgerate for 2 hours

Pickles

Ingredients
•3 cups cucumbers, sliced very thin
• 1 cup onion, sliced very thin
• 1/2 teaspoon mustard seeds or 1 tsp celery seed
• 1/2 cup vinegar
• 1 cups sugar
• 1/2 tablespoon canning salt

Directions
Step 1:Mix cucumbers, onions, and salt.

Step 2: Cover and store in refrigerator for 2 hours.

Step 3: Drain liquid off and set cucumber mix aside.

Step 4: In large pot, mix sugar, vinegar, and mustard (OR celery) seeds.

Step 5: Heat until sugar melts.

Step 6: Remove from heat.

Step 7: Mix in cucumber mixture.

Step 8: Put in jars, let cool, then refrigerate

Radish Leaf Pesto

Ingredients
• 2 garlic cloves, crushed
• Greens from 1 bunch of radishes chopped
• 1/8 cup parsley leaves
• 1 ½ ounces walnuts roasted
• 1/3 cup extra-virgin olive oil
• 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
• Kosher salt
•. A dash of pepper
• 6 ounces spaghetti
• 1 tablespoons fresh lemon juice

Directions
Step 1 : In a food processor, combine the garlic, greens, parsley leaves and the 3/4 cup of pumpkin seeds; pulse until finely chopped. With the machine on, slowly drizzle in the olive oil. Stir in the 1 cup of cheese. Season with salt and pepper.

Step 2 : In a pot of salted boiling water, cook the spaghetti until al dente. Drain, reserving 1 cup of the pasta water. Return the pasta to the pot. Add the pesto, lemon juice and 1/2 cup of the pasta water. Season with salt and pepper and toss over low heat until coated, about 2 minutes; add more pasta water if a thinner consistency is desired

Roasted Beets and Carrots
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Ingredients
• 1bunch beets, cut into 1/2-inch wedges
• 1/2 pound carrots—scrubbed, cut into 2-inch lengths, and halved lengthwise if large
• 1/4 cup balsamic or red wine vinegar
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 onion, cut into 1/2-inch wedges
• 2 sprigs fresh rosemary
• Salt and black pepper

Directions
Step 1: Heat oven to 450° F.

Step 2: Toss the beets, carrots, vinegar, oil, rosemary, ¾ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet.

Step 3: Roast, tossing once, until the vegetables are tender, 30 to 35 minutes.

Roasted Radishes with Radish Greens

Ingredients
• 1 bunch small radishes with greens attached
• 1 tablespoon extra-virgin olive oil or spray with oil
• Salt and freshly ground pepper
• 1 tablespoons unsalted butter
• 1 tablespoons fresh lemon juice

Directions
Step 1: Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry.

Step 2 : In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp/tender.

Radish Leaf Pesto

Ingredients
• 2 garlic cloves, crushed
• Greens from 1 bunch of radishes chopped
• 1/8 cup parsley leaves
• 1 ½ ounces walnuts roasted
• 1/3 cup extra-virgin olive oil
• 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
• Kosher salt
•. A dash of pepper
• 6 ounces spaghetti
• 1 tablespoons fresh lemon juice

Directions
Step 1 : In a food processor, combine the garlic, greens, parsley leaves and the 3/4 cup of pumpkin seeds; pulse until finely chopped. With the machine on, slowly drizzle in the olive oil. Stir in the 1 cup of cheese. Season with salt and pepper.

Step 2 : In a pot of salted boiling water, cook the spaghetti until al dente. Drain, reserving 1 cup of the pasta water. Return the pasta to the pot. Add the pesto, lemon juice and 1/2 cup of the pasta water. Season with salt and pepper and toss over low heat until coated, about 2 minutes; add more pasta water if a thinner consistency is desired

Roasted Beets and Carrots
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Ingredients
• 1bunch beets, cut into 1/2-inch wedges
• 1/2 pound carrots—scrubbed, cut into 2-inch lengths, and halved lengthwise if large
• 1/4 cup balsamic or red wine vinegar
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 onion, cut into 1/2-inch wedges
• 2 sprigs fresh rosemary
• Salt and black pepper

Directions
Step 1: Heat oven to 450° F.

Step 2: Toss the beets, carrots, vinegar, oil, rosemary, ¾ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet.

Step 3: Roast, tossing once, until the vegetables are tender, 30 to 35 minutes.

Roasted Radishes with Radish Greens

Ingredients
• 1 bunch small radishes with greens attached
• 1 tablespoon extra-virgin olive oil or spray with oil
• Salt and freshly ground pepper
• 1 tablespoons unsalted butter
• 1 tablespoons fresh lemon juice

Directions
Step 1: Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry.

Step 2 : In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp/tender.