We’re always asking shareholders for their favorite recipes, especially ones which prominently feature vegetables grown on the Farm. Here’s an evolving collection of recipes we've gathered to make use of the seasonal harvest at the Farm. Of course, not all ingredients are in season throughout the year, but that just means you always get to try something new!

If you’d like to submit one of your own recipes, we’d love it: just email it to us.

Greens Fromage
Sweet Hot Salad of Raab and Carrots
Goat Cheese Dressing
Matt's Bok Choy Desecration
Noodle Soup with Choi, Salmon and Black Beans
Green Garlic Pasta
Olives with Roasted Cumin and Paprika
Roasted Sage Potatoes
Sugar Snap Peas w/ Mint Dressing

From Allen Field, Shareholder

This recipe originally calls for swiss chard, but other greens such as chard, kale, mustard, beet, collard, turnip, etc. work well.

6 T butter
1 onion, chopped
4 Tbsp flour
3 cups chopped greens
1 1/2 cup milk
1 cup grated swiss chard
1 tsp salt
3 eggs, beaten
2 cloves garlic
1 cup bread crumbs

Using 2 Tbsp butter, sauté garlic and onions for a few minutes over medium high heat. Add greens and sauté an additional 5 minutes, set aside.

Make a roux with 4 Tbsp butter and 4 Tbsp flour: melt butter in saucepan, add flour and cook over medium heat for few seconds. Add milk, stirring often until thickened; add salt, and mix in sautéed greens and remaining ingredients. Place in greased 9x9 baking dish. Bake 1 hr @ 350 . Serves 6-8.

From Shareholder Amy Spring

I'm not a big fan of microwaving, but in this case, it preserves both vegetables' deep color and nutrients as it speeds cooking. The honey and sweet sherry accents temper the bitter broccoli raab for a side dish that's fast, fresh, pretty.

1 hearty bunch broccoli raab (1 pound plus)
About 1 pound fairly thin medium carrots (weighed without tops)
1 tablespoon sweet sherry or sweet vermouth
1 tablespoon cider vinegar or balsamic vinegar
1 1/2 tablespoons honey
1/2 teaspoon sat
1/8 to 1/4 teaspoon ground hot pepper
2 tablespoons peanut or corn oil
1 tablespoon sesame oil

1. Cut a slice from broccoli raab base and taste to determine toughness. If fairly tender, trim only 1/2 inch or so from stalks; if tough, trim more. Without drying, spread in microwavable covered serving dish and cook for 2 minutes. Toss, then continue cooking until not quite done, 1 to 2 minutes more. Let cool.

2. Peel carrots. Place in microwavable dish and cover. Cook just until carrots lose their raw crunch but are not cooked through - 1 1/2 to 2 minutes. Let cool.

3. In a small dish, mix sherry, vinegar, honey, salt and hot pepper to taste, stirring to blend. Add peanut and sesame oils.

4. Line up broccoli raab stems on cutting board. Cut apart from tops (the florets and leaves). Squeeze tops dry. Cut into very thin shreds; return to dish. Slice stems on a sharp angle to form long oblongs 1/8 inch thick; add to dish. Cut carrots the same way and add to dish. Toss with dressing. Season. Chill.

From Vegetarian Planet by Didi Emmons

Here is a dressing that celebrates the sublime combination of olive oil, garlic, and goat cheese. My favorite way to eat this dressing is tossed with mesclun (young mixed greens) and frisee (or curly endive), topped with fresh bread crumbs that have been pan-fried in olive oil.

1 garlic clove, cut in half
1 teaspoon Dijon mustard
2 tablespoons lemon juice
1/2 cup crumbled soft, mild chevre (goat cheese)
5 tablespoons plain yogurt or silken tofu
2/3 cup olive oil
1/2 teaspoon salt
fresh-ground black pepper to taste

1. In a blender or food processor, combine the garlic, mustard, lemon juice, goat cheese, and yogurt or silken tofu. Blend until the mixture is smooth.

2. With the machine running, slowly add the olive oil, in a stream the width of a pencil. Add the salt and pepper. Store the dressing in a covered container in the refrigerator. It will keep for 1 week.

Makes 1 1/2 cups dressing

from Shareholder Matt Giraud

Bok Choy. Every day, you open the fridge and it's there, staring sullenly back at you. A little more limp every day, to be sure, but almost defiantly limp: "I will be here long after you're gone," it seems to say in a weary, rumbling voice, "for I am Bok Choy" -- and in a hoarse whisper -- "the compost-maker."

Last night, I called its bluff. Bok Choy has always been intimidating because of how inflexibly Asian it seems to be. Sure, you can toss it into a stir fry, but let's be honest: you're only putting it in there because that's the only thing you've heard you can do with this vaguely sinister-sounding vegetable. I mean, if you were stir frying something and you realized, gosh, I'm fresh out of Bok Choy, would you panic and ricochet across town, shoving aside the weak and infirm until you cradled a bunch once more in your trembling hands? I didn't think so.

So I say run roughshod over centuries of culinary tradition and repurpose it this way:

1-2 heads Bok Choy
1-2 heads green garlic
1/2 tsp salt
ground pepper to taste
1 tbsp olive oil
1/2 cup chicken stock
1/4 cup white wine
1 tsp chopped fresh herb (oregano, thyme - see below)

First, chop off the end of the Bok Choy and dice it into bite size bits. (Some like to separate the succulent white stem bits from the green leaves -- because the stem bits take longer to cook, this way you can drop them in first and put the leaves in closer to the end.) Drop the parts into a salad spinner to clean them off, and while that's whizzing around, chop up the green garlic into itty bits.

Next, put a large sauce pan on the stove, and set the heat to high. While it's heating up, turn to face the chefs of southeast asia and whisper "forgive me," then quickly spin and dump the olive -- not vegetable -- oil into the pan. Chuckle to yourself in Italian.

As the oil gets hot (but before it smokes), toss in the garlic and saute it until it just begins to get brown, scraping it officiously from the bottom of the pan. This is where you'll look particularly chef-like, so play it up, whistling the Marseillaise and lifting your eyebrows saucily. Then dump in all the Bok Choy, delighting in the loud sizzle.

Turn the Bok Choy to coat it with the garlicky oil, but then become pointedly casual and let the vegetables sweat it out for a minute or two. As you're waiting, if your thoughts wander to how sorry the Bok Choy must be that it messed with you, who can blame you? Sprinkle in the salt and pepper.

After a bit, turn the vegetables again, and repeat this drill until the bottom of the pan begins to get brown, but not burnt. The idea here is that you're sweating and squeezing out a good bit of its water so that once you dump in the liquids, the vegetable will willingly lap it up. Cruel, yes, but choke back your tears and dump in the wine. The resulting liquidy mix will allow you to deglaze the pan, mopping and scraping the tasty brown stuff on the bottom of the pan until it shines like new again. Then file your nails as you let the vegetables absorb the wine.

Now thoroughly soused and singing off-key bits from Madame Butterfly, the vegetables are ready for their next hydration ritual: chicken stock (you can probably substitute vegetable stock here, but I haven't tried it, so you're on your own).

By the time the stock is gone, the vegetables are basically ready. Taste and salt to your pleasure. Depending on how you'll be using the dish, put in oregano, thyme or another herb near the end of cooking to veer the dish toward your ultimate evil plan.

Of course, what you've really done here is treat the Bok Choy as greens instead of some Asian fare. I make no apologies, and you may not either, once you taste it or serve it as a side dish. Further desecrating the Bok Choy shrine, I actually used some of it in a burrito (the oregano worked well here), and with a judicious application of Laura's arugula and mazuna, its was pretty satisfying.

...And better yet, history!

For some real information about what to do with Bok Choy from people with more imagination than me, try these links:

About Bok Choy
About Bok Choi (hmm, vegetables with aliases: further cause for suspicion)
About Bok Choy and your health
About the much-anticipated film There's a Caterpillar in my Bok Choy

Based on a similar recipe in Splendid Soups by James Peterson

1/4 cup fermented black beans, drained, soaked for 2 min in cold water and drained again, or2 Tbsp black bean sauce
4 green garlic cloves chopped -- use the white part in the sauce and save the tender green part for a garnish
1/4 inch slice of fresh ginger, peeled and chopped 1/2 teaspoon cayenne pepper
1 teaspoon sesame oil
1/4 c. dry sherry or Chinese rice wine
1 Tbsp soy sauce
1 quart fish or chicken stock
1/2 lb fresh Chinese egg noodles or fresh linguini or 1/4 lb dried noodles
1 Tbsp sugar
2 Tbsp chopped cilantro leaves
1 large head of Choi- stems cut into 1/4" slices, leaves chopped
1 lb salmon filet, cut into 1/2 inch cubes or leftovers work too

Combine the black beans, garlic, ginger, cayenne, sesame oil, sherry, and soy sauce in blender with 1/2 cup broth. Process until smooth.

Bring water to boil in a stockpot and 5 minutes before you are ready serve, cook the noodles.

Bring the remaining stock to a simmer and wisk in the black bean mixture, sugar and cilantro. Add the choi stems and salmon -- simmer for 2 minutes. Add the choi leaves and green garlic- simmer for 2 minutes more or as needed to cook the salmon. Distribute the noodles among deep hot bowls and ladle hot soup over them.

This would also be tasty with the mizuna or turnip greens.

from Shareholder Patricia Welch
Makes 5 pints

5lbs mature green tomatoes (pale green)
3-4 stalks green garlic, chopped, including 8-10” of green stalk (about 3/4 cup)
4 Tbsp butter
1 cup chicken stock
1 cup half and half
1/2 cup sour cream
1/2 lb cooked pasta
Olive oil
Fresh ground pepper
Parmesan
Optional: shrimp, chicken, fresh herbs

Cook the pasta to al dente, drain, drizzle with olive oil to keep from sticking, shake and set aside.
Saute chopped green garlic with butter until tender.

Add chicken stock, bring to medium boil and reduce for a few minutes.

Add half and half, bring back to a medium boil and reduce for a few more minutes. Lower heat, add sour cream and warm through but do not boil.
Add pasta to sauce and mix thoroughly.

Serve on a warm platter with fresh ground pepper and parmesan.

1 1/2 cups kalamata, oil-cured or cracked green olives
1 teaspoon cumin seeds
2 garlic cloves, thinly sliced
2 teaspoons paprika
red pepper flakes
2 Tablespoons olive oil
Juice of 1 lemon

Taste the olives; rinse them if they’re excessively salty. Place them in a bowk. Toast the cumin seed in a small skillet until fragrant, then bruise them wih a pestle or the back of a wooden spoon to release their flavor. Add the cumin seeds and the remaining ingredients to the olives and toss. Let stand 1 hour or more before serving.

Use a baking sheet or pyrex dish. Preheat oven to 425 degrees.

Coat the bottom of pan with olive oil, then cover with sage leaves. Sprinkle sea salt over the sage leaves. Cut potatoes in half and place them on the pan cut side down.

Bake at 425 for 20min or until potatoes are tender.

1lb Peas
3T Shallot or Onion
3T Rice Wine Vinegar
1t Honey
1t Mustard
6T Olive Oil
1/4-1/2c Fresh Mint
Blanch peas

Whip up the dressing and toss with peas
Chill everything
Tasty when left to marinate for a bit before serving