Recipes from the Farm

Baked Feta with Chickpeas & Kale
From Amy Rindskopf, Director of Farm Retail

“This is a tangy and delicious veggie-centric meal. If you’ve never heated feta until it melts, you are in for a treat!”

Ingredients:

• 2 tablespoons olive oil, plus more for drizzling
• 1 teaspoon cumin seeds (optional)
• 8 ounces kale (1 large or 2 small bunches), stems removed and leaves torn into bite-size pieces, washed, and shaken dry (there should be a little water still clinging to the leaves) — substitute: spinach (fresh or frozen)
• 3 cups tomato sauce
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 tablespoon fresh lemon juice, plus additional wedges for serving
• Kosher salt
• 1 (12-ounce) block feta, cut into ┬╜-inch- thick slices
• Freshly ground black pepper
• Warm pitas or crusty baguette slices, for serving

Preparation:

1. Preheat the oven to 350┬░F.

2. Heat a 14-inch oven-safe skillet over medium heat and add the oil. When the oilΓÇÖs hot, add the cumin seeds (if youΓÇÖre using them) and let them sizzle gently for a minute or two. Add the kale in batches, letting each handful shrink and wilt before adding the next.

3. When the last of the kale has wilted, add the tomato sauce, chickpeas, lemon juice, and ┬╜ cup water. Give everything a stir and let it come to a simmer. Taste the sauce for salt and add a little if needed. (Whether it needs it will depend on how salty your tomato sauce is, but keep in mind that the feta is salty, too.)

4. Nestle the feta slices into the sauce and give them a few good grinds of black pepper. Slide the skillet into the oven and bake until the feta has softened, about 15 minutes. Drizzle a little olive oil over the whole thing and serve with warm bread and lemon wedges.

From Amy Rindskopf, Director of Farm Retail

“Broccoli rabe (or raab or rapini) is a delicious green with a little bite. The leaves, buds, and stems all being edible; the buds somewhat resemble broccoli, but do not form a large head. Rapini is known for its bitter taste, and is particularly associated with Mediterranean cuisine. Blanching it (tonight or in advance & frozen) will take away a little of the bitterness, leaving you with delicious green and hearty weeknight dinner (that just happens to be vegetarian!)”

Ingredients:

• 3 tablespoons extra virgin olive oil
• 8 ounces mushrooms, sliced
• Salt and freshly ground pepper
• 1 garlic clove (to taste), minced
• 1 bunch broccoli rabe, trimmed and chopped medium-fine (blanched in boiling water for 2-5 minutes first, if you think it too bitter)
• 8 eggs
• 2 tablespoons low-fat milk
• ¼ cup grated Parmesan

Directions:
1. Preheat oven broiler and place rack 5 inches away.

2. Heat 1 tablespoon of olive oil over medium-heat in a heavy 10-inch nonstick omelet pan. When hot, add mushrooms and cook until they begin to color and swat, about 3 minutes. Reduce heat to medium, add generous pinch of salt and garlic, and stir until just fragrant, about 30 seconds. Stir in blanched broccoli raab. Stir together for a minute, until mushrooms are tender. Add salt and pepper to taste, and remove from the heat.

3. Beat the eggs in a large bowl. Stir in 1/2 teaspoon salt and pepper to taste, milk. Stir in mushrooms and broccoli rabe. Wipe the omelet pan clean.

4. Add remaining olive oil to omelet pan and heat over medium-high heat (it should feel hot if you place your hand over it). Pour in egg mixture and swirl pan gently to distribute eggs and filling evenly over the surface. Reduce heat to medium-low. Cook until eggs start to firm and bottom begins to brown, lifting sides occasionally to let uncooked egg run underneath, about 8 minutes. Remove skillet from heat. Place in oven and broil for 3 minutes. Remove pan carefully, sprinkle with Parmesan cheese, and return to broiler until cheese melts, about 3 minutes.

From Amy Rindskopf, Director of Farm Retail

“My family is getting fresh fish delivered from Cape Ann Fresh Catch,┬á a community supported fishery program. Each week is a surprise of local fish! Which means we are always looking for flexible fish recipes, like this one from Melissa Clarke at the New York Times. Enjoy!”

Ingredients:

• 

  4 tablespoons unsalted butter

• 4 garlic cloves, finely grated or minced
• 1 ┬╜ tablespoons minced thyme leaves (or chives or dill or tarragon)
• 1 ┬╜ teaspoon curry powder
• 1 ┬╜ teaspoon grated ginger
• ┬╝ teaspoon fine sea salt, more as needed
• ┬╛ teaspoon finely grated lemon zest
• Ground black pepper, to taste
• 4 fillets of whitefish, 6-ounces each (cod, haddock, pollock, hake, or flounder)
• Fresh lemon juice, for serving
• Dill fronds or fresh parsley, for serving

Preparation:

Heat the broiler. In a small saucepan over medium heat, melt butter. Stir in garlic, thyme, curry powder, ginger and 1/4 teaspoon salt; heat until fragrant, about 1 minute. Stir in lemon zest.

Season fish with salt and pepper and place on a rimmed baking sheet. Pour sauce over fish and broil until fish is flaky and cooked through, about 5 minutes. Top with a squeeze of lemon juice and fresh dill, and serve.

From Amy Rindskopf, Director of Farm Retail

“Anything with fried onions is clearly a good thing. Add two kinds of legumes and rice? It’s a win-win-win! This recipe is inspired by Joyce Goldstein’s book ‘Saffron Shores’”

Ingredients for 4 people (double for a crowd!)

• 1/4 cup plus 2 Tablespoons oil
• 3/4 teaspoon salt
• 1 cup green or black lentils, sorted and rinsed
• 1 cup cooked chickpeas
• 1 tsp ground cumin
• 1 cup basmati rice
• 4 large onions, peeled, cut in half, and sliced into thin semi-circles
• 2 T parsley, chopped
• ┬╜ tsp cinnamon

Other possible ingredients: sliced onions, apples (diced), bell peppers (diced)

Preparation

Rinse and pick over the lentils. In a medium saucepan, combine the lentils and salted water to cover. Bring to a boil, reduce heat to a simmer, cover, and cook until tender but firm, 25 to 30 minutes. Drain and mix in cinnamon.

Heat 1/4 cup oil in a skillet over medium-high heat until oil glistens and coats the bottom of the skillet. Add the thinly sliced onions, and cook for about 20 minutes, or until desired color is achieved, stirring as needed.

If using chickpeas, heat a sauté pan on medium-high heat and add 2 Tablespoons of oil. When pan is hot, add chickpeas, cumin and salt. Fry chickpeas for 2-3 minutes and then add 1/4 cup water. Cook until water is reduced by 2/3.

Cook rice until al dente, about 20 minutes. Add to the lentils and toss to combine. Stir and add half the onions and all of the chickpeas. Taste and adjust the seasoning. Top with the remaining onions. Serve warm or at room temperature, garnish with parsley, if using.

• Have kids who don’t like their foods to touch? Skip the mixing step and serve as separate dishes!

From Amy Rindskopf, Director of Farm Retail

“A classic cold weather meal, New England Boiled Dinner is made with hearty vegetables and brisket. Switch the brisket for corned beef, and you have a traditional Irish-American meal on St. PatrickΓÇÖs Day: Corned Beef & Cabbage. True corned beef takes weeks to cure, so if you don’t have one, this recipe shows you what to do with a regular brisket. Enjoy!”

Ingredients:

• 3 1/2 pounds corned beef brisket or plain beef brisket
• 15 peppercorns
• 8 whole cloves
• 1 bay leaf
• Salt, if using plain brisket
• 2 medium sized turnips, peeled and quartered
• 4 red new potatoes, peeled and quartered
• 3 large carrots, cut into thirds and the thickest pieces quartered lengthwise
• 1 small head cabbage, cut into fourths

Stove Top Directions:

• Put brisket in a 5 or 6 quart Dutch oven and cover with an inch of water.
  — If you are using corned beef brisket and it does not come already packed in seasoning, add peppercorns, cloves, and a bay leaf to the pot.
  — If using plain brisket, add a teaspoon of salt for every quart of water.
• Bring to a simmer and then cover, lower the heat until it is barely simmering. Keep at a low simmer for 4 hours or until the meat is tender (a fork goes through easily).┬á (Or you can use a slow cooker: cook on low for 4-5 hours)
• Remove meat, add vegetables, raise the heat and bring to a high simmer. Check the broth for taste. If it is too salty, add a little more water to taste.
  Cook at a high simmer until done, about 15-30 minutes longer, depending on the size of the cut of your vegetables.
• Slice the meat in thin slices across the grain. You may find it easier to slice if you first cut the roast in half along the same direction as the grain of the meat. Then slice smaller lengths across the grain.
  Serve in bowls, a few pieces of meat in each, add some of the vegetables and some broth. Serve with horseradish or mustard or both.

Slow Cooker Directions:

• Put brisket in a slow cooker and cover with an inch of water.
  — If you are using corned beef brisket and it does not come already packed in seasoning, add peppercorns, cloves, and a bay leaf to the pot.
  — If using plain brisket, add a teaspoon of salt for every quart of water.
• Turn cooker to high until water is simmer then turn to Low. Cook on low for 4-5 hours, until meat is tender.
• Add vegetables and continue cooking on low for 1-2 hours, until veggies are tender. Check the broth for taste. If it is too salty, add a little more water to taste.
• Slice the meat in thin slices across the grain. You may find it easier to slice if you first cut the roast in half along the same direction as the grain of the meat. Then slice smaller lengths across the grain.
  Serve in bowls, a few pieces of meat in each, add some of the vegetables and some broth. Serve with horseradish or mustard or both.

Royal Cottage Pie

From Amy Rindskopf, Director of Farm Retail

“Everyone has probably heard about Shepard’s Pie: ground meat and veggies with mashed potatoes on top. Cottage Pie is Shepherd’s Pie made with beef (shepherd’s pie is supposed to use ground lamb). What makes this pie royal? Purple mashed potatoes, of course! It’s a great Sunday meal with leftovers for Monday lunch. You can also get everything done in under an hour, so it works during the week, too!”

Ingredients:

• Mashed Potatoes:
  1-2 pounds of purple potatoes (sub: Yukon Gold potatoes)
  kosher salt
  3/4 cup whole milk
  4 tablespoons unsalted butter
  4 tablespoons extra-virgin oil
  freshly ground black pepper
• Filling:
  1 pound ground beef
  1 medium onion, peeled & chopped
  2 cloves garlic, peeled & chopped
  1/2 teaspoon kosher salt
  1/2 teaspoon ground pepper
  1/2 teaspoon ground cumin
  2 carrots, peeled & chopped
  1 leek, white part only, sliced (sub: scallions, green garlic)
  1/2 cup beef or chicken stock
  1 bunch of kale, stems removed & leaves cut into ribbons (sub: any dark leafy green)

Directions:

Preheat oven to 450 degrees. Start potatoes; while they are boiling, start cooking filling. When filling is done, make mashed potatoes and put it all together. Bake for 10 minutes and then eat!

1. Mashed Potatoes: Set a Dutch oven filled 3/4 of the way with cold water on high heat. Add enough salt to make the water taste like the ocean and put in the potatoes. Bring the water to a boil, then reduce the heat to medium. Cook until potatoes are easily pierced,  about 20 minutes. Drain the potatoes in a colander over the sink.

2. Filling: While potatoes are cooking, begin filling. Set Dutch oven over medium heat and add 2 tablespoons of oil. Add the onion, garlic, a sprinkle of kosher salt, and cook, stirring, until the onion has been softened, about 5 minutes. Add beef and cook until broken into small pieces and mostly browned, 5-10 minutes. Stir in salt, pepper and cumin, and cook for one minute.

3. Finish Filling: Add the carrots and leek and cook, stirring, until carrots are soft, about 3 minutes. Add the stock. Bring the liquid to a boil, then reduce the heat and simmer everything for 5 minutes. Toss in the kale and stir until wilted.

4. Finish mashed potatoes: Return potatoes to pot and roughly mash. Add half of milk, butter, and oil, and continue to mash. Taste when butter is fully melted and everything is about the same consistency. Add more milk, butter, or salt as desired.

5. Baking: If there is room in your filling dish, add mashed potatoes on top, smoothing them out. If not, put filling in baking dish and add potatoes on top. Bake for 10 minutes, until hot through and sauce is bubbling. Eat!

From Amy Rindskopf, Director of Farm Retail

“Veggie chilis are satisfying and filling, and great for a crowd. Everyone in my family uses a different garnish to make it their own: shredded cheese, sour cream, tortilla chips. And so easy to tweak to what you have on hand! Don’t have butternut squash? Use sweet potato. Don’t have black beans? Use chickpeas. Don’t have kale? Use spinach.”

Serves 6

Ingredients:

• 1 butternut squash
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, peeled and chopped
• 4 cloves of garlic, peeled and chopped
• 1 teaspoon kosher salt, divided
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons tomato paste
• 28-ounce can diced tomatoes, drained
• 2 cups cooked black beans
• 1 bunch Lacinato kale, chopped
• Garnish: shredded cheese, sour cream, and/or tortilla chips!

Preparation:

Peel butternut squash with knife or peeler. Cut squash in half and remove seeds. Cut squash into 1-inch pieces.

Cook onions & Squash: Set a Dutch oven over medium-high heat. Add oil. When oil is hot, add onion, squash, and garlic. Sprinkle with 1/2 teaspoon salt. Cook, stirring, until the onions and squash are softened (but not cooked through), 5-8 minutes.

Add chili powder, cumin, 1/2 teaspoon kosher salt and black pepper and cook until scents are released, about 1 minute.

Add tomato paste and stir to coat all vegetables. Add tomatoes and beans and cook, stirring, until hot. Add 4 cups of water. When the water comes to a boil, turn down heat to medium-low. Simmer until the squash is knife tender, 30-45 minutes. [Have an Instant Pot? Cook under pressure for 15 minutes]

Add kale to chili and cook until it is just wilted. Season with salt and pepper to taste. Ladle chili into bowls and add garnishes to taste!

From Amy Rindskopf, Director of Farm Retail

“Cranberries are quintessential New England. So are apples! These bars are great whenever you need something sweet and tart. And they work well with fresh or frozen cranberries. You could also substitute frozen raspberries.”

Ingredients:

• FOR THE FILLING:
  1 pound apples
  2 cups/200 grams cranberries (fresh or frozen)
  ┬╜ cup granulated sugar
  2 tablespoons lemon juice
  1 teaspoon vanilla extract
  ┬╜ teaspoon finely grated lemon zest
  ┬╜ teaspoon finely grated fresh ginger

• FOR THE CRUST AND CRUMBLE:
  1.5 cups all-purpose flour
  3/4 cup grams light brown sugar, packed
  1 cup grams almond flour
  1.5 cups rolled oats
  1 teaspoon kosher salt
  1 cup unsalted butter, melted and cooled
  ┬╜ teaspoon almond extract

Preparation:

Heat oven to 350 degrees and line a 9×9-inch baking dish with parchment paper (I used a 10×10 pan and it worked fine).

Prepare filling: Core and chop the apples into 1/2-inch pieces. Add apples, cranberries, sugar and lemon juice to a heavy-bottomed skillet or saucepan. Bring the mixture to a boil and cook over medium-high heat, stirring occasionally until apples soften, cranberries burst, and juices are thickened and jammy, 7 to 10 minutes. Add vanilla, lemon zest and fresh ginger and stir to combine. Remove from heat and let cool while you prepare the crust.

Prepare crust and crumble: In a large bowl, combine flour, brown sugar, almond flour, oats and salt. Mix thoroughly (you can use your hands!). Add butter and almond extract, and stir until crumbs are well moistened.

Reserve about 2 1/2 cups (a little less than half) of the mixture for the topping. Pour remaining crumbs into prepared dish and press them into an even layer. Bake the crust until golden, 10 to 15 minutes.

Spoon filling (itΓÇÖs O.K. if itΓÇÖs still warm) evenly over the hot crust, top with reserved crumbs, and return pan to oven. Bake until golden, 20 to 25 minutes (oats should be golden). Let the bars cool slightly before cutting and serving.

From Amy Rindskopf, Director of Farm Retail

“A great pasta dish for when you have the winter blahs. Tangy yogurt combined with delicate greenhouse pea shoots is refreshing and delicious! Inspired by a Yotam Ottolenghi recipe”

Ingredients:

• 4 tbsp olive oil, divided
• Salt
• Freshly ground black pepper
• 500 g full-fat plain yogurt, at room temperature
• 1 1⁄4 tsp ground cumin
• 1 1⁄2 tsp cornstarch
• 2 egg yolks
• 2 cloves garlic minced
• 4 Tbs green garlic/scallions/onion, finely chopped
• 6 oz pea shoots, cut into 1-inch pieces
• 1 cup frozen peas
• 1 box casarecce or farfalle pasta
• ½ cup grated parmesan cheese

Preparation

In a bowl, combine the yogurt, cumin, cornstarch, egg yolks, 1 tablespoon of oil, and a pinch of salt, and stir to combine. Pour the mixture into a large sauté pan set over medium-low heat. Cook, stirring often, until thickened and just beginning to bubble, about 15 minutes.

While sauce is cooking, heat 2 tablespoons of oil in a medium frying pan over medium heat. Add the garlic and green garlic/scallions/onion and cook gently until fragrant. Add pea shoots and stir to combine. Add frozen peas and turn off heat, stirring to combine.

Meanwhile, bring a large pot of well-salted water to a boil and add the pasta, cooking it according to the package instructions until almost al dente, usually around 6 minutes. Reserve 1 cup of cooking water to add to the sauce. Drain pasta and return to pot.

Add half of the garlic mixture to the pasta and mix gently to combine. Add yogurt sauce to pasta and mix gently. Place servings in past in bowls and divide remaining garlic mixture over the bowls. Add reserved pasta water as needed to make a smooth mixture. Add most of the parmesan cheese and mix again. Sprinkle with extra parmesan and ground pepper. Enjoy!

From Amy Rindskopf, Director of Farm Retail

“Pasta salads are great fresh at room temperature or chilled. Roasted eggplant adds a meaty texture.”

Ingredients:

• 1 1/2 pounds eggplant (about 4 medium), cut into 1-inch cubes
• 5 tablespoons extra-virgin olive oil, more as needed
• 1/2 teaspoon kosher salt, more as needed
• 1/4 teaspoon black pepper, more as needed
• 3 medium tomatoes, cored and diced
• 1 pound dried pasta
• 3 garlic cloves, peeled and minced
• 1/4 teaspoon red pepper chili flakes
• 8 ounces mozzarella cheese, cut into 1/2-inch cubes
• 1 teaspoon lemon peel, minced
• Juice of 1 lemon, to taste
• 1/4 cup torn basil leaves
• 2 tablespoons torn mint leaves

Preparation

Heat oven to 400 degrees. On rimmed baking sheet, toss together eggplant, 3 tablespoons olive oil, ┬╜ teaspoon salt and ┬╝ teaspoon pepper. Spread into one layer. Roast, tossing occasionally, until the eggplant is golden brown, about 25 minutes.

Place tomatoes in large bowl and sprinkle lightly with salt.

Bring large pot of salted water to a boil. Cook pasta to al dente according to package instructions; drain well.

While pasta cooks, heat large skillet over medium-high heat. Add 2 tablespoons oil. Stir in garlic and chile flakes, and cook until golden and soft, about 3 minutes. Turn off heat and transfer garlic-chili oil to tomato bowl; mix gently. Add eggplant and lemon zest, and toss well.

Add pasta and mozzarella to bowl with eggplant and tomatoes. Season with salt, pepper and lemon juice to taste, and drizzle generously with oil. Toss in herbs and serve warm or at room temperature.

From Amy Rindskopf, Director of Farm Retail

“A great pasta dish for when the zucchini and basil are ready to be enjoyed!’”

Ingredients:

• Extra-virgin olive oil
• 1 small onion, finely diced
• 2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)
• Salt and pepper
• 2 garlic cloves, minced, or 2 tablespoons chopped green garlic
• 1 ounce basil, about 2 cups loose leaves
• 1 pound ziti or other dry pasta
• 8 ounces ricotta, about 1 cup (see recipe)
• Pinch of crushed red pepper
• Zest of 1 lemon
• 2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving

Preparation

Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.

Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.

Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.

Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.

From Jack Wright, Youth Programs Manager

Ingredients:

1 pound carrots, peeled
2 teaspoons Dijon mustard
1 tablespoon freshly squeezed lemon juice, from one lemon
1-1/2 tablespoons vegetable oil
1-1/2 tablespoons extra virgin olive oil
1-2 teaspoons honey, to taste
Heaping 1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
2 finely sliced scallions (or 1tablespoon finely chopped shallots)

Preparation:

Grate the carrots in a food processor. Set aside.

In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.

From Amy Rindskopf, Director of Farm Retail

“Kale is one of those ingredients that many people aren’t sure how to use. It wilts like spinach when you cook it, but it can be tough if you try to eat it raw. This salad uses lemon juice to soften the leaves just enough, without requiring a massage. And unlike lettuce salads, it will keep in the fridge for a few days! I learned this recipe from Denise Costello.”

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 Tbs lemon juice
• 1 cloves garlic, minced fine
• 1/2 tsp coarse salt
• Pinch red pepper flakes, optional
• 1 bunch curly kale (about 14 oz), ribs removed and leaves sliced into 1/2-inch shreds
• 1/4 cup Parmigiano-Reggiano cheese, finely grated, plus shavings for garnish
• 1/2 cup walnuts, toasted and finely chopped

Preparation

In a large bowl, whisk together oil, lemon juice, garlic, salt, and optional pepper flakes. Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.

Add grated cheese and toasted walnuts and toss.

Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.

SALAD INGREDIENTS:
1 head red or green leaf lettuce
3 cups purslane
1 medium tomato, or 1/2 pint cherry tomatoes
1 medium cucumber
1 cup fresh mint, stems removed and chopped (or use parsley!)
salt and fresh ground black pepper to taste

DRESSING INGREDIENTS:
1/4 cup fresh lemon juice
1/2 tsp. minced garlic
2 tsp. ground Sumac + more for sprinkling on salad
1/2 tsp. salt
1/4 cup olive oil (use a flavorful olive oil for this)

DIRECTIONS:

Prep vegetables and place in serving bowl:

• Rinse lettuce leaves, spin or towel dry, and chop
• Chop purslane
• Cut cucumbers into small half-moon slices (peel slicing cucumbers first)
• Chop tomatoes, or cut cherry tomatoes in half each way

Make Dressing:

• In a small mason jar, mix together the lemon juice, minced garlic, ground sumac, and salt.
• Add olive oil and shake until well blended. Or small bowl and whisk ingredients together.

Dress salad according to taste. Season to taste with salt and fresh ground black pepper, sprinkle with more sumac as desired, and serve.

From Amy Rindskopf, Director of Farm Retail

“Pasta salads are great fresh at room temperature or chilled. Roasted eggplant adds a meaty texture.”

Ingredients:

• 1 1/2 pounds eggplant (about 4 medium), cut into 1-inch cubes
• 5 tablespoons extra-virgin olive oil, more as needed
• 1/2 teaspoon kosher salt, more as needed
• 1/4 teaspoon black pepper, more as needed
• 3 medium tomatoes, cored and diced
• 1 pound dried pasta
• 3 garlic cloves, peeled and minced
• 1/4 teaspoon red pepper chili flakes
• 8 ounces mozzarella cheese, cut into 1/2-inch cubes
• 1 teaspoon lemon peel, minced
• Juice of 1 lemon, to taste
• 1/4 cup torn basil leaves
• 2 tablespoons torn mint leaves

Preparation

Heat oven to 400 degrees. On rimmed baking sheet, toss together eggplant, 3 tablespoons olive oil, ┬╜ teaspoon salt and ┬╝ teaspoon pepper. Spread into one layer. Roast, tossing occasionally, until the eggplant is golden brown, about 25 minutes.

Place tomatoes in large bowl and sprinkle lightly with salt.

Bring large pot of salted water to a boil. Cook pasta to al dente according to package instructions; drain well.

While pasta cooks, heat large skillet over medium-high heat. Add 2 tablespoons oil. Stir in garlic and chile flakes, and cook until golden and soft, about 3 minutes. Turn off heat and transfer garlic-chili oil to tomato bowl; mix gently. Add eggplant and lemon zest, and toss well.

Add pasta and mozzarella to bowl with eggplant and tomatoes. Season with salt, pepper and lemon juice to taste, and drizzle generously with oil. Toss in herbs and serve warm or at room temperature.

Coconut Curry Stew
From Amy Rindskopf, Event Manager

“This is a very flexible recipe — all you really need is a can of coconut milk, some veggies, some noodles, and some sort of spicy sauce. The result is a yummy weeknight stew!”

Ingredients:

• 8 ounces rice vermicelli noodles (or other small noodle)
• 2 tablespoon coconut oil
• 4 cups chopped sweet potato, carrots, parsnips, cauliflower or winter squash
• 4-inch piece ginger, finely grated (no need to peel)
• 8 garlic cloves, finely grated
• 2 tablespoons Thai red chili paste or 4 tablespoons Thai red curry paste (less spicy than the chili paste)
• Kosher salt and black pepper
• 1 (14-ounce) can full-fat coconut milk (add 2 cans to make it more soup and less stew — I only had one can!)
• 1 cup chopped spinach or other leafy green
• 1 bunch kale raab, chopped into 1-inch pieces or other crunchy green (green beans or edamame)
• 1 cup frozen peas or snow peas
• 1 carton extra-firm tofu, cut into cubes
• 1 lime or lime juice
• Cilantro or basil leaves, for serving

Preparation:

Cook the noodles according to package directions. Drain, rinse and set aside.

While the noodles cook, in a medium pot, warm the oil over medium heat. Add the sweet potato, ginger, garlic and red curry paste. Season with a pinch each of salt and pepper, and cook, stirring occasionally, until the mixture turns a shade darker and begins to stick to the bottom of the pot, 5-8 minutes.

Stir in the coconut milk, 1 coconut can of water and 1 teaspoon salt. Bring to a simmer and add all green vegetables and tofu; cook until the spinach is bright green and the sweet potato is tender, 5 to 7 minutes.

Remove from heat. Cut the lime in half; squeeze one half into the curry and cut the other half into four wedges. Divide the noodles among bowls, top with the curry and herbs. Squeeze more lime juice over as desired.

From Amy Rindskopf, Event Manager

“Veggie chilis are satisfying and filling, and great for a crowd. Everyone in my family uses a different garnish to make it their own: shredded cheese, sour cream, tortilla chips. And so easy to tweak to what you have on hand! Don’t have butternut squash? Use sweet potato. Don’t have black beans? Use chickpeas. Don’t have kale? Use spinach.”

Serves 6

Ingredients:

• 1 pound butternut squash, cut into 1-inch pieces
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, peeled and chopped
• 4 cloves of garlic, peeled and chopped
• 1 teaspoon kosher salt, divided
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons tomato paste
• 28-ounce can diced tomatoes
• 2 cups cooked black beans, drained
• 1 bunch Lacinato kale, chopped (or other leafy green: spinach, Swiss chard)
• Garnish: shredded cheese, sour cream, and/or tortilla chips!

Preparation:

Cook onions & squash: Set a Dutch oven over medium-high heat. Add oil. When oil is hot, add onion, squash, and garlic. Sprinkle with 1/2 teaspoon salt. Cook, stirring, until the onions and squash are softened (but not cooked through), 5-8 minutes.

Add chili powder, cumin, 1/2 teaspoon kosher salt and black pepper and cook until scents are released, about 1 minute.

Add tomato paste and stir to coat all vegetables. Add tomatoes and beans and cook, stirring, until hot. Add 3 cups of water. When the water comes to a boil, turn down heat to medium-low. Simmer until the squash is knife tender, 30-45 minutes. [Have an Instant Pot? Cook under pressure for 15 minutes]

Add kale to chili and cook until it is just wilted. Season with salt and pepper to taste. Ladle chili into bowls and add garnishes to taste!

Buckwheat Flatbread
From Amy Rindskopf, Director of Farm Retail

Ingredients:

157 g warm water (110 degrees Farenheit)
1.5 teaspoon sugar
1 teaspoon active dry yeast
50 g brown rice flour
50 g corn starch
50 g tapioca starch
30 g buckwheat flour
1 teaspoon ground psyllium husk
3/4 teaspoon salt
1/4 teaspoon xanthan gum
1 tablespoon olive oil

Toppings: avocado & salt, lox & cream chees

Preparation:

Preheat oven to 550 degrees, with baking steel or pizza stone on middle rack. Ideally, preheat oven for one hour.

In a small bowl, whisk together the water, sugar, and yeast. Set aside to allow the yeast to activate, about five minutes, until foamy. When the yeast mixture is foamy on top, add the oil and stir to combine.

In a medium bowl, whisk together the rice flour, cornstarch, tapioca, buckwheat, psyllium husk, salt, and xanthan gum.

Pour the yeast mixture into the flour mixture and stir vigorously with a spoon until it is smooth, there are no lumps, and it forms a wet dough. Allow to rest in covered bowl for 20-40 minutes.

To shape the dough, place a square piece of parchment paper on a flat surface. Dust about 1 tablespoon bench flour onto the parchment. Using a spatula, scrape the dough out of the bowl. Roll out dough to 13-14″ square.

Bake dough on parchment on steel for 4 to 8 minutes, until just browned on edges. Remove flatbread from the oven and transfer to a large cutting board. Let sit for two minutes, then slice and serve hot or cold.

From Amy Rindskopf, Director of Farm Retail

“Cranberries are quintessential New England. So are apples! These bars are great whenever you need something sweet and tart. And they work well with fresh or frozen cranberries. You could also substitute frozen raspberries.”

Ingredients:

• FOR THE FILLING:
  1 pound apples
  2 cups/200 grams cranberries (fresh or frozen)
  1/2 cup granulated sugar
  2 tablespoons lemon juice
  1 teaspoon vanilla extract
  1/2 teaspoon finely grated lemon zest
  1/2 teaspoon finely grated fresh ginger

• FOR THE CRUST AND CRUMBLE:
  1.5 cups all-purpose flour
  3/4 cup light brown sugar, packed
  1 cup almond flour
  1.5 cups rolled oats
  1 teaspoon kosher salt
  1 cup unsalted butter, melted and cooled
  1/2 teaspoon almond extract

Preparation:

Heat oven to 350 degrees and line a 9×9-inch baking dish with parchment paper (I used a 10×10 pan and it worked fine).

Prepare filling: Core and chop the apples into 1/2-inch pieces. Add apples, cranberries, sugar and lemon juice to a heavy-bottomed skillet or saucepan. Bring the mixture to a boil and cook over medium-high heat, stirring occasionally until apples soften, cranberries burst, and juices are thickened and jammy, 7 to 10 minutes. Add vanilla, lemon zest and fresh ginger and stir to combine. Remove from heat and let cool while you prepare the crust.

Prepare crust and crumble: In a large bowl, combine flour, brown sugar, almond flour, oats and salt. Mix thoroughly (you can use your hands!). Add butter and almond extract, and stir until crumbs are well moistened.

Reserve about 2 1/2 cups (a little less than half) of the mixture for the topping. Pour remaining crumbs into prepared dish and press them into an even layer. Bake the crust until golden, 10 to 15 minutes.

Spoon filling (still warm is ok) evenly over the hot crust, top with reserved crumbs, and return pan to oven. Bake until golden, 20 to 25 minutes (oats should be golden). Let the bars cool slightly before cutting and serving.

From Event Manger Amy Rindskopf

“Affogato is the perfect pickup on a hot summer day! Use iced coffee to keep your kitchen cool.”

Ingredients

• 1 scoop vanilla ice cream
• 4 tablespoons Mystic Coffee Concentrate

Preparation:

Scoop ice cream into a glass. Pour iced coffee concentrate over the ice cream. Cool off & enjoy!

From Amy Rindskopf, Director of Farm Retail:

“I adore rhubarb. It might even be my favorite fruit! If you stop by the farm in the afternoon, I’m usually eating this mixed with yogurt and ginger walnut granola. ”

Yield: about 2 cups

• 1/2 pound rhubarb, sliced in 1/2-inch pieces
• 1/4 cup sugar (add more or less to taste)
• 1/4 cup water

Preparation

1. In a saucepan, combine rhubarb with sugar and water over low heat. When the rhubarb starts to soften, but before it falls apart,  about 5 minutes, taste it for sweetness (I like mine tart). Use a slotted spoon to transfer the fruit to a bowl, leaving behind the syrup.
2. Cook down the syrup in the pan until it thickens and turns syrupy, about 5 minutes longer (this condenses and intensifies the rhubarb flavor.) Add the syrup to the bowl with the rhubarb and let cool. Compote will keep for at least a week in the fridge. Or freeze it for later!

Strawberry-Rhubarb Muffins from Amy Rindskopf, Director of Farm Retail

Ingredients:
Nonstick cooking spray (optional)
1 cup small-diced fresh strawberries (6 ounces/170 grams)
1 cup small-diced fresh rhubarb (4 ounces/113 grams)
3/4 cups + 1 tablespoon granulated sugar
8 tablespoons(113 grams) unsalted butter (1 stick), melted and slightly cooled
2 large eggs, at room temperature
1 cup(227 grams) sour cream (or yogurt)
1 teaspoon vanilla extract
1 1/2 cups(192 grams) all-purpose flour
1/2 cup(60 grams) medium-grind or fine cornmeal
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 tablespoon Demerara or turbinado sugar, for sprinkling

Directions:
Heat the oven to 400 degrees and line a standard muffin tin with paper liners — 12 liners for large muffins, 16 liners (2 trays) for smaller muffins. (If not using a nonstick pan, spray the exposed metal with nonstick cooking spray.)

Combine the strawberries and rhubarb in a small bowl. Add 1 tablespoon sugar; toss and set aside. Place the rest of the sugar (3/4 cup), along with the melted butter and eggs, in a large bowl. Whisk vigorously for about 30 seconds, until the yolks are pale and the mixture is smooth and glossy. Add the sour cream and vanilla, and whisk just until smooth.

In another medium bowl, whisk together the flour, cornmeal, baking powder, salt, baking soda and cinnamon. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to overmix.)

If the fruit mixture is very wet, transfer to a strainer set over a bowl or the sink. Toss with a spoon, allowing any excess liquid to drain. (The amount will vary depending on the ripeness of the berries.) Discard the liquid and add the fruit to the batter, folding it in until just combined.

Using an ice cream scoop or large spoon, divide the batter among the 12 muffin cups. (The cups will be very full and slightly heaping.) Alternatively, make 16 smaller muffins. Sprinkle the tops with the Demerara sugar and bake for 18 to 23 minutes, until a toothpick comes out clean and the muffins spring back when lightly pressed.
Let the muffins cool for 10 minutes in the pan, then carefully transfer them to a rack to cool completely. If you make 12 larger muffins, the muffin tops may spread into each other slightly as they bake; simply cut the tops apart with a paring knife when the muffins come out of the oven and immediately run the knife very gently under the edges of the muffin tops to release them from the pan, being careful not to separate them from the bottoms.

From Amy Rindskopf, Event Manager

“Have you ever used rye flour to bake? You should! Higher in fiber than oats, rye has a mild nutty, earthy flavor. Rye is a grain that is grown both as a cereal crop but also as a cover crop to protect fields between seasons. The rye flour sold at Farm to Go comes from our friends at Here and There Grains, who grew their rye at Iron Ox Farm in Ipswich. Rye flour is often associated with Northern Europe because it grows better in the colder climate than other grains.

This simple but delicious cookie recipe from 101 Cookbooks is a great way to try a new flavor!”

Serves 6

Ingredients:

• 1 cup rye flour
• 1 cup whole wheat pastry flour
• 1/2 teaspoon kosher salt
• 1/2 cup cream cheese, room temperature
• 1/2 cup unsalted butter, room temperature
• 1/2 cup fine grain natural cane sugar, sifted
• large grain sugar (for sprinkling)
• organic powdered sugar (for snow)

Preparation:

Line two baking sheets with parchment paper.

In a medium-sized bowl combine the flours and salt. Set aside. In an electric mixer (or by hand) beat the cream cheese until light and fluffy, add the butter and do the same, mixing until the two are well combined. Beat in the sugar and mix until well incorporated. Add the flour mixture to the butter mixture and stir only long enough to combine the two. The dough should no longer be dusty looking. Turn the dough out onto the counter, knead once or twice to bring it together, shape into a ball, flatten, wrap in plastic and chill it in a refrigerator for an hour.

Heat your oven to 350F degrees, and arrange the racks in the top and bottom thirds. When you are ready to roll out your cookies do so on a lightly floured work surface. Roll the dough out to 1/4-inch thickness, and cut into shapes with the cookie cutter of your choice. Place on the prepared baking sheets an inch apart, and sprinkle each cookie with a bit of large-grain sugar. Bake for 12-14 minutes, rotating the pans half way through, just until cookies are fragrant, and getting a bit golden at the edges – avoid over-baking or they will come out on the dry side. Allow to cool completely, and dust cookies with a bit of powdered sugar.

Sweet Milk Scones
From Amy Rindskopf, Director of Farm Retail

“Scones are Sunday breakfast food for our family. They are also great anytime, since the preparation can happen as the oven is pre-heating and they cook in a flash. This recipe is from the The Cook’s Illustrated Best Recipes book, 1st edition — a classic.”

Ingredients for 4 people (double for a crowd!)

• 2 cups (280 grams) unbleached all-purpose flour, preferably a low-protein brand OR Cup4Cup All Purpose GF flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1-2 tablespoons sugar
• 1/2 teaspoon (3 grams) salt
• 4 tablespoons (70 grams) chilled, unsalted butter, cut into 1/4-inch cubes
• 1 cup (235 ml) heavy cream

Preparation

1. Adjust oven rack to middle position and heat oven to 450 degrees F.

2. Place flour, cream of tartar, baking soda, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.

3. If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. **If using food processor, remove cover and distribute butter evenly over dry ingredients.** Cover and pulse 12 times, each pulse lasting 1 second. Transfer dough to large bowl.

4. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.

5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by either a) pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper (the book’s suggestion) or b) patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece (what I did) and cutting until dough has been used up. (Be warned if you use this latter method, the scones that are made from the remaining scraps will be much lumpier and less pretty, but taste fine.)

6. Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

• For gluten-free scones, we usually cook for 12 minutes and then cut the scones in half and toast for 5-7 minutes more (to make sure the inside is not doughy)

From Amy Rindskopf, Director of Farm Retail

“Affogato is the perfect pickup on a hot summer day! Use iced coffee to keep your kitchen cool.”

Ingredients

• 1 scoop vanilla ice cream
• 4 tablespoons Mystic Coffee Concentrate

Preparation:

Scoop ice cream into a glass. Pour iced coffee concentrate over the ice cream. Cool off & enjoy!

From Amy Rindskopf, Director of Farm Retail

“Sunny days are made for making tea: let that warm sunshine do the work and keep you out of the kitchen!”

Ingredients

• tea leaves
• glass bottle or jar
• sweetener

Preparation:

Place tea leaves in bottle or jar for making tea: one teaspoon for each glass of water plus one for the “pot”. Pour clean water over tea leaves, filling to top of container. Cover top of container (lid, plastic wrap, cloth) to keep out bugs and dust and place in a warm, sunny spot. If there is a warm wall behind the tea, so much the better. Leave in the sun for at least 2 hours, but all day is fine: the hotter the sun, the faster the tea brews. The tea is done when it it is the hue you prefer. Sweeten to taste and drink over ice or refrigerate.