How to preserve fresh herbs in Oil or Butter. From Organic Gardening, Vol. 59:6, page 24 Wash herbs, discarding stems and damaged leaves. Spin leaves dry in a salad spinner…
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Adapted from The Roasted Root by Farmer Dave’s Preheat the oven to 400 degrees. Clean and slice carrots to 1/4 inch and halve or quarter radish depending on size. The…
The vegetables and fruit are harvested early in the day from the fields and greenhouses and brought in to be chilled, rinsed and packed. Maintaining the cold chain is important…
Adapted by Farmer Dave’s fromtwopeasandtheirpod.com Fall comfort food at it’s finest when paired with soup. Prep the sweet potatoes and onions ahead of time to throw together a quick and…
from Real Simple Ingredients: 1 lb beets, peeled and quartered 1 lb carrots, scrubbed, cut into 2 inch lengths and halved lengthwise if large 1/4 cup red wine vinegar 3 tablespoons…
Maple-Bacon Roasted Apples & Celeriac from EatingWell.com Ingredients: 1 large celeriac, peeled and cut into 1 inch pieces 2 teaspoons extra virgin olive oil 1/2 teaspoon freshly ground pepper 1/4 teaspoon…
Ingredients: 8 cups, seedless watermelon cubes 6 Tablespoons honey 1/3 cup fresh lime juice A few springs mint or rosemary Ice Directions: Puree watermelon in blender. Strain into bowl with…
Squash and Broccoli Rabe Lasagna From Bon Appetit. This recipe calls for 2 pounds of broccoli rabe so take advantage of that swap box! Ingredients: Filling: 4 lbs. butternut squash,…
Roasted Winter Vegetables with Cheesy Polenta adapted by Farmer Dave’s from Eating Well Ingredients: 4 cups cauliflower florets (or broccoli, romanesco, or brussels sprouts) 4 cups cubed peeled butternut squash,…
from Epicurious.com Ingredients: 2 sweet peppers (bell, carmen or any sweet colored pepper) 5 garlic cloves, finely chopped, divided 1 teaspoon finely chopped rosemary 3 tablespoons extra-virgin olive oil, divided…
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