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 MoreSaffron Chicken Broth with Spinach Matzo Balls
Adapted by Farmer Dave’s from Bon Appetit magazine Ingredients Saffron chicken broth 6 pounds chicken wings 16 cups water 1 1/2 pounds onions, quartered 6 bay leaves 1 tablespoon coarse kosher salt 1 1/2 teaspoons saffron threads 1/2 teaspoon whole black peppercorns Spinach matzo balls 4 large eggs 1 1/4 teaspoons coarse kosher salt 1/2 teaspoon ground black pepper 1 cup unsalted matzo meal 10 ounces fresh spinach, steamed and squeezed dry, OR one 10-ounce package frozen chopped spinach, thawed, squeezed dry Directions: For saffron chicken broth: Bring all ingredients to boil in...
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 MoreAfrican Sweet Potato Soup Recipe with Peanut Butter, Black-eyed Peas and Beans
Adapted by Farmer Dave’s from Gluten-Free Goddess Ingredients: 1 tablespoon light olive oil or peanut oil 1 tablespoon red or green Thai Kitchen curry paste- hot or mild, to taste (start with less if you prefer it mild) 1/2 teaspoon cinnamon 1 medium onion, peeled, diced 4 cloves garlic, minced 1 medium sweet potato, peeled, diced other diced root vegetables, such as carrots, radishes, or turnips, as desired 1 large bell pepper, cored, seeded, diced 1 jalapeño or other hot chile pepper, seeded, diced fine 1 14-oz. can black-eyed peas, rinsed, drained 1 14-oz. can white beans,...
Read MoreBraised Cabbage with Apples and Onions
Adapted by Farmer Dave’s from Stephen Cooks Ingredients: 1/2 medium head cabbage 1 medium onion, peeled and sliced veritcally into crescents 1 T olive oil 1 Cortland apple 2 T butter 3 T white vinegar 2 T grape or currant jelly salt, hot sauce to taste Directions: Remove outer leaves and core from the cabbage and cut vertically in thin slices. Cut those slices crosswise two or three times to produce shreds in the neighborhood of 1/4″ x 2-1/2.” Place the olive oil in a casserole or heavy pot with a lid and toss the cabbage to coat with oil. Mix in the onion. Add the...
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