Skillet Baked Eggs with Spinach, Yogurt, and Chili Oil
Adapted by Farmer Dave’s from Bon Appetit Baked eggs are an attractive change from plain old scrambled or poached eggs! Spinach makes a perfect complement. Ingredients: 2/3 cup plain Greek-style yogurt 1 garlic clove, halved Kosher salt 2 tablespoons unsalted butter, divided 2 tablespoons olive oil 3 tablespoons chopped leek (white and pale-green parts only), or substitute fresh chives 2 tablespoons chopped scallion (white and pale-green parts only), or substitute fresh chives 10 cups fresh spinach 1 teaspoon fresh lemon juice 4 large eggs 1/4 teaspoon kirmizi biber (Turkish chili...
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 MoreKaren’s Lentil Salad with Seared Asian Greens and Cilantro-Mint Vinaigrette
Recipe courtesy of Karen, Farmstand Crew Member Ingredients (all quantities are flexible; this is a great recipe for using up the veggies you have on hand!): - 8oz of lentils (cooked but still whole and firm) - bok choy (substitute tatsoi, cabbage, or broccoli if desired), chopped - red onion - leeks - garlic - jalapeno or poblano peppers (optional, to taste) - chopped pears (try it with apples, if you’d like!) - salt and pepper - Canola or peanut oil for searing the greens - Cilantro-Mint Vinaigrette (see below for recipe) Heat a bit of oil in a very hot pan and sear bok...
Read MoreKimchi
Recipe courtesy of Heidi, CSA Packing Manager Adapted from the Urban Country Fair’s Skillshare Workshop in Union Square (Somerville) Chop or shred as many vegetables as you like. Vegetables can include: Tatsoi, Bok choy, carrots, beets, radishes, apples, mustard greens, hakurei turnips. For every 2 pounds of vegetables, you will need: - 4c. water - 1/2c. coarse salt - 3 chopped scallions (or onion or leek) - 2 cloves minced garlic - 1 1/2 T minced hot pepper - 2 t sugar - 1 1/2 t minced fresh ginger In a large bowl, dissolve salt in water. Add vegetables and weigh down with...
Read MoreRoasted Winter Squash with Kale and Leeks
From Bethany, CSA Manager Ingredients 1 small kabocha or butternut squash 1-3 tablespoons extra-virgin olive oil 1 leek, halved and chopped (white portion only) 1 teaspoon coarse sea salt 3 tablespoons balsamic vinegar 2 garlic cloves, minced 2 bunches kale, chopped Preheat oven to 425 degrees farenheit. Leaving the skin on, cut squash in half, remove seeds and chop into bite-size pieces. In large bowl, combine squash with leeks, vinegar, 1-2 tablespoons olive oil and salt. Spread out onto cookie sheet and roast 30 minutes or until soft. Remove from oven and set aside. Heat remaining...
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