Southern-Style Black-Eyed Peas, Collard Greens, and Roasted Red Peppers
Black-eyed peas do not need to be soaked overnight, and are quick cooking for a simple dinner. Serve with corn bread. 2 tablespoons oil 2 cups thinly sliced onions 1 […]
Category Archives: Recipes
Glazed Baby Turnips and Carrots
1 pound baby turnips 3/4 pound carrots 1 1/2 tablespoons unsalted butter 1/2 teaspoon sugar Trim baby turnips and carrots, leaving about 1/2-inch stems if greens were attached, and peel […]
Stir-Fry Tatsoi with Three Peppers
Even if you only use one color of sweet peppers, it will still be delicious. You can also use this recipe with bok choy. Serve over rice to make a […]
Rutabaga and Carrot Purée
If you don’t believe that people can rave about rutabaga, check out the comments on this recipe at epicurious.com. Sounds like it’ll make rutabaga fanatics out of us all. There’s […]
“You Won’t Believe These” Brown-Roasted Rutabaga Wedges
It’s true. These are awesome. 1-2 Rutabaga 1 tablespoon olive oil 1 – 2 tablespoons good balsamic vinegar Salt Heat oven to 500’. Cut ends off rutabagas and peel them. […]
Mustard Greens with Coconut & Sweet Potato
Spicy big mustard greens become milder when simmered in coconut milk! 2 teaspoons canola oil 1 medium onion, cut in half and thinly sliced 1 teaspoon minced garlic 1 teaspoon mustard seeds […]
Sunchoke (Jerusalem Artichoke) Gratin
Jerusalem Artichokes are one of the few crops native to North America, cultivated by Native Americans long before the arrival of Europeans. They are often used as a soup base, […]
How to Freeze Broccoli
This is essentially the same process as freezing other veggies. You just have to blanche it a little bit longer than the leafy greens. Put a pot of water on […]
Roasted Broccoli with Garlic and Red Pepper
Our favorite way to eat broccoli. Seriously addictive. Works great with cauliflower, too. 1-2 heads broccoli (crowns and peeled stem) – or gailon – cut into bite-sized pieces 2 tablespoons […]
Brussels Sprouts with White Beans and Pecorino
This recipe had near-unanimous raves on epicurious.com, even from avowed former haters of brussels sprouts. 8 tablespoons extra-virgin olive oil, divided 2 pounds brussels sprouts, trimmed, cut in half lengthwise […]
HATCHET COVE FARM 