Send us your recipes! We want to hear how you love to cook and prepare the delicious vegetables that you receive each week in your harvest share. Please either post your recipe below for all to enjoy, or email it to us at and we will choose recipes to feature each week. Thank you, and enjoy!

Babaratatouille and cucumber-dill salad

Beet and beet green au gratin

Presto pesto!

Kohlrabi cakes

Kohlrabi-carrot bake

Sweet & sour kale

Roasted beets with sauteed beet greens and chard

Harvest herb dressing with purslane

Kohlrabi salad and Fava bean salad

Turnip fries, Broccoli rabe or red kale with pasta… and more!


14 Responses to Recipes


    1/4 cup panchetta- diced
    olive oil
    1/2 cup chopped onion
    1/2 cup canelli beans, drained
    salt and pepper to taste
    1 bunch red Swiss chard, rinsed and chopped
    1/2 can chopped tomtato
    1/2 lemon, juiced

    1.Heat panchetta in a large skillet w/ small amount of olive oil. Stir in onion ; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato , squeeze lemon juice over greens, and heat through. Plate, and season with salt and pepper to taste

    **easily made without the panchetta

  2. Melanie says:

    Baked Kale Chips

    Preheat oven to 350. Line rimmed baking pan with parchment paper. Lightly spray paper with Pam or Misto with olive oil.

    Prepare kale: Remove leaves from thick stems with knife or kitchen shears and tear/cut the leaves into bite sized pieces. Discard thick stems. Wash and dry leaves thoroughly with a salad spinner.

    Spread leaves over baking pan in thin layer. Lightly spray top of leaves with Pam/Misto. Sprinkle garlic powder (heavily) and salt (lightly) over leaves.

    Bake for approximately 10 minutes. Do not stir or toss. If necessary, rotate pan in oven to evenly brown. You will see edges browning, but be careful to not burn the chips!

    *would be great with a variety of seasonings.
    *would like to tell you if it holds up well as a leftover, but we didn’t have any left to test 🙂

    • jeanmarie Fitzgerald says:

      If you want to maintain organic, just toss the prepped kale leaves in a bowl with about a tbs. or 2 of organic olive oil…then bake as above…

  3. Jessica says:

    Epicurious has a recipe for sauteed kale with kohlrabi here:

  4. jeanmarie Fitzgerald says:

    Recipe for Kohlrabi/Broccoli
    3-4 Kohlrabi sliced thin
    1/4-1/2 lb broccoli chopped
    Coat the bottom of a 8×8 pan with olive oil
    Layer kolhrabi, parmesan, butter
    Sprinkle parmesan cheese over layer
    Layer broccoli, Cheese, butter
    Repeat 2 more of each vegetable layers and top with bread crumbs (optional)
    Bake at 350 for about 1/2 hour or until kohlrabi is easily pierced with a fork.

    Note: you can do this just with the kohlrabi alone.. delicious on its own. And you could add some chopped garlic (or scapes) along with the final layer of bread crumbs…

  5. Maureen DiSavino says:

    This was a hit for a dinner party tonight – use up that green cabbage and keep your kitchen cool.

  6. grace says:

    eggplant tomato bake- from

    serves 4.Ingredients

    1 eggplant, sliced into 1/2 inch rounds
    1 tomato, sliced
    1/4 cup grated fat-free Parmesan cheese

    Preheat oven to 400 degrees F (200 degrees C).
    Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese.
    Bake for 10 to 15 minutes.

  7. Melanie says:

    Just wanted to share a recipe for tomatoes that we really like:

    Originally from Cooking Light

    Roasted Tomatoes

    * 2 cups grape tomatoes
    * 2 teaspoons olive oil
    * 2 tablespoons chopped fresh parsley
    * 1 teaspoon grated lemon rind
    * 1 tablespoon fresh lemon juice
    * 1 tablespoon capers
    * 1/8 teaspoon salt
    * 1/8 teaspoon freshly ground black pepper

    Combine tomatoes and 2 teaspoons oil in an 8-inch square baking dish; toss gently. Bake at 425° for 18 minutes or until tomatoes are tender. Combine tomato mixture, parsley, and remaining ingredients, stirring gently.

    Delicious served as a side dish or to top pasta or couscous.

  8. Leek and Kale Soup

    I just made a soup out of the leek and kale from today’s harvest, and it’s delicious!

    3-4 small leeks, chopped (white and light green parts)
    3 gloves garlic, chopped
    1-2 carrots, chopped
    1 bunch of kale, thick stems removed; leaves washed and chopped
    1 bay leaf
    4 cups vegetable stock
    4 cups water
    1 can of white kidney or navy beans, rinsed and drained.
    Optional: 1/3 cup small pasta, such as ditalini or elbows

    In your soup pot, sauté the leek, garlic, and carrots in a splash of olive oil for about five minutes, until everything gets soft and slightly brown. Add some salt and pepper to taste and cook about a minute more. Add the vegetable stock, water, and bay leaf and bring to a bowl. Add the kale, turn the heat down to a robust simmer and cook for about five minutes. Add the beans and simmer five minutes more. If you like, add the pasta and simmer about another 10-15 minutes or until the pasta is cooked. This is good served with some fresh parmesan grated over the top.

  9. Have you been wondering what to do with all those hot peppers?
    Try this. Stem and de-seed them, whirl them around in the food processor until they’re reduced to tiny little bits, then make layers alternating with kosher salt in a glass jar. Cover loosely and leave at room temperature for a week or so. Then add enough cider vinegar to cover them, mix well, and this concoction will keep in the refrigerator until the end of time. 🙂 You can use it as an additive to other sauces and dressings to liven them up a bit.

  10. Braised Swiss Chard

    I adapted this from an Alice Waters recipe; I made it last night from the Farm’s bounty and was very pleased with the results.

    I bunch swiss chard
    A few small onions and/or shallots, sliced
    6 cloves garlic
    3 T. olive oil
    A few pinches thyme
    1/4 c. white wine
    1/2 c. vegetable stock
    Salt and pepper

    Chop up the chard, stems included, and set aside. Heat olive oil and saute the onions on medium-low heat until beginning to caramelize, about 15 minutes. Add garlic and thyme and saute a few more minutes. Add wine and simmer a few minutes. Add stock, bring to boil, add chard, and cook about 7 minutes. Season to taste with salt and pepper. Enjoy over pasta, or as a side dish.

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