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…
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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…
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…
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…
from About.com – French Food, by Rebecca Franklin This roasted vegetable ratatouille recipe takes a traditional garden stew and elevates it by caramelizing the vegetables. Tossed with a simple roasted…
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