Recipes

A huge variety of recipes using all these crazy and delicious veggies from Farmer Jim!

Tortino of Squash with Basil Cream Sauce

Posted in Recipes

1 ½ tablespoons olive oil 1 cup freshly grated jack cheese 2 pounds mixed summer squashes, cut into 1 inch chunks salt and pepper to taste A good pinch of nutmeg Basil cream sauce – see recipe below Warm the oil in a large skillet over medium-high heat. Sauté the squash pieces, turning frequently, just until browned on the cut sides, about 10 to 15 minutes. Turn into a 10-inch pie or gratin dish. Sprinkle with cheese, nutmeg and salt and pepper. Prepare the cream sauce. Preheat the oven to 400 degrees. Pour the sauce evenly over the squash and bake until browned, 20 to 25 minutes. Cool...

Read More

Japanese Cucumber Salad

Posted in Recipes

4 cucumbers, peeled                                                  1 tablespoons coarse salt 3 heaping tablespoons bonito, flakes (optional)            1 tablespoon sugar, more to taste ¼ cup sherry vinegar, rice wine vinegar or balsamic vinegar 1 tablespoon soy sauce 1 x 2 inch rectangle of nori, cut into 1/8 inch strips (optional) Cut the cucumbers into ¼ inch thick slices. Toss the slices with coarse salt and set them aside in a colander to drain for 30 minutes. Rinse the cucumbers with cold water and squeeze tightly in small...

Read More

Creamy Squash Gratin

Posted in Recipes

1 small onion, thinly sliced 3 tablespoons butter or olive oil 1 garlic clove, minced and crushed into a paste Salt 3 medium squash, sliced into ¼ inch thick ovals ½ cup heavy cream 3 tablespoons grated Parmesan cheese Freshly ground black pepper, to taste Cook the onion in 1 tablespoon butter or oil over medium heat for about 10 minutes. Stir every few minutes to prevent browning. Preheat the oven to 375 degrees. Smear the bottom of a baking dish that is large enough to hold the squash in a single layer with the garlic paste. Season the onions with salt and spread them over the bottom...

Read More

Dino (Tuscan) Kale Salad

Posted in Recipes

1 bunch Dino/Tuscan Kale                    ¼ cup coarse bread crumbs ½ garlic clove, finely chopped                    ¼ cup grated Parmesan cheese 3 tablespoons olive oil                    1 lemon, freshly squeezed juice ¼ teaspoon kosher salt                    1/8 teaspoon red pepper flakes Freshly ground pepper, to taste Trim the bottom 2 inches off the kale stems and discard. Slice the kale, including the ribs, into ¾ inch wide ribbons. You should have 4 to 5 cups. Place the kale ribbons in a large bowl. Using a...

Read More

Pickled Beets

Posted in Recipes

1 bunch beets, cooked and peeled                1 red onion, halved & thinly sliced 1 cup tarragon wine vinegar or cider vinegar            1 ½ teaspoons kosher salt ½ cup sugar                                                      1 cup water Slice the beets into ¼ inch thick rings and arrange them in alternating layers with the onion slices in a 1-quart canning jar with a lid. Combine the vinegar, salt, sugar and water in a saucepan and bring to a simmer to dissolve the sugar. Pour the mixture over the beets, let...

Read More

Stuffed Lettuce

Posted in Recipes

6 large lettuce leaves                    2 egg yolks 2 cups dry bread crumbs                1 tablespoon chopped parsley 1 cup milk                                        ½ teaspoon salt ½ lb. chopped mushrooms              ½ cup sour cream 4 tablespoons melted butter            ½ cup chicken stock Preheat the oven to 400 degrees and lightly butter a baking dish. Scald the lettuce leaves briefly until they wilt. Soften the bread crumbs in milk and squeeze out the excess milk.  Cook the mushrooms with half of the ...

Read More