CSA Week Ten
It’s getting to be that time of year when we’re determined to enjoy every last minute of summer crops. The most significant indicator of summer’s end is that Megan and […]
CSA Week 9
This week marks the half-way point of the summer CSA, and we’re very excited to finally have tomatoes for your share! My absolute favorite are the Sun Gold orange cherry […]
Farfalle with Beets, Beet Greens and Pine Nuts
1/3 cup pine nuts (or walnuts) 4 tablespoons extra-virgin olive oil, divided 2 large onions, quartered lengthwise through root end, sliced crosswise (about 4 cups) 3 garlic cloves (or garlic […]
Tuscan (Lacinato) Kale Caesar Slaw
1/4 cup fresh lemon juice 8 anchovy fillets packed in oil, drained 1 garlic clove 1 teaspoon Dijon mustard 3/4 cup extra-virgin olive oil 1/2 cup finely grated Parmesan, divided […]
CSA Week 8
What a bounty this week! Last year, members requested more eggplant, and so this year we dedicated almost all of one of our small greenhouses to the plants with their […]
Chilled Zucchini Soup with Purslane
2 tablespoons extra-virgin olive oil, plus more for drizzling 1 small onion, thinly sliced 2 garlic cloves, thinly sliced 1 teaspoon thyme leaves 1 bay leaf 4 small zucchini or […]
Red Potatoes with Purslane
1 lb red potatoes, preferably small ones 2 tablespoons olive oil 2 tablespoon chopped fresh rosemary, or 1 teaspoon dried 1 cup purslane leaves (and chopped up stems, too, if […]
Eggplant Salad with Dill and Garlic
I found this recipe on epicurious as a Passover recipe (with matzoh instead of crackers) and it got rave reviews, even from non-eggplant fans! 1 large eggplant, peeled and cut […]
CSA Week 7
The garlic is in! Wednesday was a huge garlic harvest day. We pulled up and laid out thousands of bulbs of garlic. The upstairs of our small barn (in fact, […]
Quick Zucchini Sauté
2 tablespoons olive oil 2 tablespoons thinly sliced almonds 1 to 2 small zucchini, cut into 1/8-inch matchsticks with a knife or julienne blade on a mandoline Salt and freshly […]
HATCHET COVE FARM 