Roasted Beet Salad
1 bunch beets, peeled and cut into 1/4″ pieces Olive oil Salt and pepper to taste 1/4 cup pecans (or walnuts) 1 tablespoon Dijon mustard 4 tablespoons white wine vinegar 1/2 […]
Author Archives: jazzkj
Garlic Scapes
Garlic scapes, the flower spike of the garlic plant, are an eagerly awaited annual treat on the farm. We cut the flower off so that the garlic plant will put […]
Beet, Barley, Arugula and Feta Salad
We always try to give beets and arugula together in a share at least once a season so that everyone gets a chance to make this salad. CSA member Josie […]
Broccoli and Tofu with Peanut Sauce
Serve over brown rice. To drain the tofu, place it on a towel, place a baking sheet on top of it, and weigh the baking sheet down with a heavy […]
Kohlrabi?!
This may not be the most familiar of vegetables, but it’s worth a try! It tastes almost like a cross between a cabbage and an apple, and if you peel it […]
Everyone’s Favorite Kale…
I originally named this recipe ‘Everyone’s Favorite Kale’ because I used to think sugar was the only way to win members over to kale. Now that so many of you […]
Swiss Chard with Raisins and Pine Nuts
Great as a side dish or even inside a grilled cheese sandwich. You can make the same recipe with spinach. 2 Tbs. extra virgin olive oil, divided 1/4 cup thinly […]
Shannon’s Delicious and Simple Collard Greens
2 or 3 garlic cloves, minced extra virgin olive oil one bunch Collards 2 cups vegetable or chicken stock Rinse the collard leaves off under cold water, then fold them […]
Amanda’s Winter Squash Soup
Thanksgiving would feel incomplete without our favorite squash soup. 1 medium chopped onion 2 small winter squash (or one large), cut in half and roasted facedown in a 350 oven […]
Ziti with Winter Squash and Roasted Garlic
This recipe has been known to win over even the staunchest of winter squash haters. It’s one of our favorite fall and winter recipes. 1 butternut or acorn squash (or […]
HATCHET COVE FARM 