Palak Paneer
Adapted by Farmer Dave’s from Show Me The Curry This recipe is an excellent way to use a large amount of spinach! Ingredients: 16-24 ounces spinach, chopped and steamed 7 ounces paneer cheese 3 tbsp oil or butter 2 medium onions, minced 1″ piece of ginger, minced 4 cloves garlic 1/2 cup water 2 large tomatoes, or one 14oz can diced tomatoes 2 tsp Garam Masala (a spice mixture that can be found at some grocery stores, specialty stores, and Indian grocery stores) 1 tsp Cumin Powder 1 tsp Coriander Powder Red Chili Powder – to taste Salt – to taste 1/4 tsp Turmeric...
Read MoreSpinach Stromboli
Recipe provided by CSA member Kristen Gallagher Ingredients: 8 cups fresh spinach, washed thoroughly and patted dry 1 tbls minced garlic 2 small onions, chopped 3 tbls olive oil, plus additional for brushing 1 whole wheat pizza dough 1/2 cup low fat sour cream 1/4 cup shredded good parmesan cheese 1/2 cup shredded sharp Cabot cheddar 1/2 -1 cup of tomato sauce Directions: Saute spinach onions and garlic in olive oil until soft. Meanwhile roll out pizza dough until thin, about 1/8 inch thick. Combine sour cream and cheeses. Once spinach mixture has cooled add sour cream/cheese...
Read MoreExcuse me, What is this? It´s Celeriac!
As an intern at the farm I have worked mostly in the CSA program, preparing the shares and delivering them to several locations. Every once in a while I notice, while we pack the boxes, an unfamiliar vegetable that catches my attention due to its uniqueness. This week´s vegetable was the Celeriac, aka “Celery root” or “Knob Celery.” Throughout the week and in all the CSA pick up locations where I went, I got asked the same question over and over again; “Excuse me, what is this?” and I always responded “It´s Celeriac! And I´ve heard it makes great soup”....
Read MoreSpinach Pesto
Adapted by Farmer Dave’s from About.com Ingredients: 4 cups washed, torn spinach leaves, stems removed, well packed, 16 to 24 ounces 3 garlic cloves, halved 3 tablespoons pine nuts 1/2 teaspoon dried leaf basil, crumbled 1/4 cup extra virgin olive oil 1/3 cup grated Parmesan cheese 1/8 tsp. salt Directions: Place a few spinach leaves, garlic, pine nuts, basil and a little oil in blender or food processor container. Cover and puree until leaves begin to look crushed. Continue adding spinach leaves a few at a time with small amounts of oil to blender, using a rubber spatula to help...
Read MoreRoasted Beet Risotto
From Leftovers for Lunch Ingredients: 3-5 medium beets (1 1/2 lb with greens), trimmed, greens chopped and set aside 4 cups chicken broth 1 small onion, finely chopped 1 tsp garlic, minced 2 tablespoons olive oil 1 cup arborio rice 1 teaspoon salt 1/2 teaspoon black pepper 1/2 cup finely grated Parmigiano-Reggiano Directions: Put oven rack in middle position and preheat oven to 425°F. Tightly wrap beets in a double layer of foil and roast on a baking sheet until very tender, about 1 hour. Cool to warm in foil package, about 20 minutes. When beets are cool enough to handle, peel them,...
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