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Spring Kohlrabi Patties
Patties: 2 kohlrabi bulbs, both ends trimmed, stems/leaves removed.  I don’t peel kohlrabi. 3 garlic scapes, seed head and tough end trimmed/discarded 1 red/colored sweet bell pepper (I had some frozen from last season, but substitute s
Products (Kohlrabi, Garlic Scape)

Kohlrabi Slaw
4 medium kohlrabis, peeled and shredded1 small carrot, shredded 1/2 C mayo 1/4 C sour cream 1 T sugar 2 t lemon juice 2 t dijon mustard 1/2 t celery seed 1/4 t salt 1/4 t pepper Toss all together in a large bowl. Best if left to "stew" overnight to
Products (Kohlrabi, Carrot)

Harley's Garlic Scape Pesto
Heather says...it's the bomb! :)

Fillet of Sole with Turnip Greens' Sauce
Fillet of Sole with Turnip Greens' Sauce (Serves 4) 10 Tablespoons of olive oil 1 bunch of mustard greens 6 garlic cloves, or wild garlic chives finely chopped 3 T of walnuts Salt and pepper to taste 4 sole fillets or other white-flesh

Caesar Salad
Caesar SaladA Caesar salad is a great way to bulk up a typical lettuce salad. It is also a great vessel for leftovers – you can add any chopped vegetable or left over meat that you might have and stale bread is perfect for turning into croutons

Escarole in broth with lemon and eggs
From Andrea Reusing in "Cooking in the Moment"

Greens 'n' Beans
A classic Italian dish
Products (Kale)

Radish Spread
Radish Spread This is a mild spread, great on butter crackers or served with raw vegetables as a dip. This recipe can be adjusted depending on the amount of sliced radishes you have. 1 Tablespoon butter 1 ½ cups of diced onion 4 cups
Products (Onion, Radish, Yogurt)

Sautéed Escarole
lb escarole (about 4 heads), cored and coarsely chopped 1/4 cup extra-virgin olive oil plus additional for drizzling 5 garlic cloves, thinly sliced 1/2 teaspoon dried hot red pepper flakes 1 (2-oz) can anchovy fillets in olive oil, drained,

Roasted Beets and Greens with Spicy Orange Vinagrette
The beets can be roasted ahead and stored in the refrigerator. Bring to room temperature before assembling the salad.

Mixed Fresh Greens with Curried Dressing
2 quarts fresh assorted greens  2 T. white wine vinegar  1 T. vermouth  1 scant tablespoon Dijon mustard  1 T. soy sauce  1/4 t. ground cumin  1/2 t. curry powder  1 t. sugar  1/4 t. freshly ground pepp

Leafy Avacado and Radish Salad
Ingredients 1 tbsp  olive oil 1/2 tbsp lime peel or lemon rind, grated 1 tbsp lime juice or lemon juice dash tspsalt dash  pepper 3 cups leaf lettuce, chopped 1/2 avocado, peeled an

Charlemangne Salad with Hot Brie Dressing
8 oz. ripe Brie, chilled  2 medium or 3 small heads romaine or leaf lettuce OR 1 lb. of spinach 1 1/2 c. garlic croutons  1/3 olive oil  4 t. minced scallions  2 t. minced garlic  1/2 c. white wine vinegar 2 T. fresh l

Grilled Beets
Heat the grill to medium-hot – you should be able to hold your hand about an inch over the cooking grate for about 2 seconds. Meanwhile, peel and slice the beets. Brush the beets with olive oil or vegetable oil. Sprinkle them lightly with s
Products (Beet, Beets)

Secret Chocolate Cake
*Adapted from Simply In Season 2 cups beets (cooked, peeled, and chopped) 1/2 cup applesauce Puree in blender until smooth. Set aside.   1 1/2 cups sugar 1/2 cup oil 1/2 cup plain yogurt 3 eggs Combine in a large mixing bowl. Beat with

Pasta with Beet Greens, Blue Cheese, and Hazelnuts
Yes, cooked beat greens are delicious!
Products (Beet, Beet Greens, Beets)

Dandelion Flower Cookies
This from a fellow biodynamic farmer.

Rhubarb Fool
  Serves 4     450g rhubarb, roughly chopped 5 tbsp golden caster sugar 300ml double cream 100ml thick yoghurt Small bunch of mint, leaves only   Put the rhubarb in a pan with 4 tbsp sugar and heat gently, covered,
Products (Rhubarb, Cream)

Rhubarb Custard Bars
2 cups All purpose flour 1/4 cup Sugar 1 cup Cold butter or margarine Filling 2 cups Sugar 7 tbsp. All purpose flour 1 cup Whipping cream 3 Eggs beaten 5 cups Finely chopped fresh or frozen rhubarb, thawed and drained Topping 2 -
Products (Rhubarb)

Rhubarb Crunch
1 cup flour                                           ¾ cup oatmeal                    
Products (Rhubarb)

Miso Pickled Hakurei Turnips
Late Spring Session 2015: Week 1Miso Pickled Hakurei Turnips (Heather L.) Hakurei Turnips are mild, sweeter turnips that usually lack the bitterness of other varieties. They are quite tasty, lightly sautéed, roasted, or pickled. Reserve the

Radish Dip
4 cloves garlic, peeled 6 radishes, quartered 2 (8 ounce) packages cream cheese, softened Place garlic in the container of a food processor, and pulse until finely minced. Add radishes, and mince. Add cream cheese, and mix until well blended. Tr
Products (Garlic, Radish)

Radish & Turnip Greens with Balsamic & Provolone
You can eat radish and turnip greens! They are delicous, a little spicy, and a perfect addition to a spring feast. Saute some up and serve with marinated radishes, sliced hakurei turnips, pita, and hummos for a tasty spring meal.

Bread and Butter Radishes
  2 bunches red radishes  1 small onion or 3 spring onions, thinly sliced 1/2 cup white wine vinegar 1/4 cup sugar 1/4 cup water 2 tsp salt 1/2 tsp yellow mustard seeds 1/2 tsp whole black peppercorns Rinse radishes, remove g
Products (Onion, Radish)