Grated Fall Salad

A simple raw salad, great with any fresh dressing!

Peel and grate celeriac. Add grated apples, carrots. Serve with a lemon garlic vinaigrette, white wine vinaigrette, or the dressing of your heart's desire. Delicious alone or on top of greens such as lettuce, spinach, or arugula.

Tomatillo Curry

Adapted from Ann Gardon’s book Preserving for All Seasons.

1/4 cup butter (or olive oil for a dairy free/vegan option)
2 onions, diced
3 lbs tomatillos, washed and cubed
4 Tbl your favorite curry powder
1 Tbl cumin
1 cup water
1/2 cup brown sugar (*SEF says* I'd recommend less)
1/2 cup golden raisins
3-4 Tbl lemon juice
1 tsp salt (or to taste)
optional: cubed potatoes, roasted and cubed 

Melt the butter over medium heat and saute the onions until soft. Stir in the curry powder and cook 3 minutes more. Add the remaining ingredients and simmer for 30 minutes, stirring occasionally. Serve over rice.

Purslane, hot or cold

Purslane is an incredible edible weed - among its other nutritive qualities, purslane is the richest source of Omega-3 fatty acids of any green, leafy vegetable. We love eating it in salad, in a pesto... try drizzling it with a little olive oil and salt and throw it on the grill! It's also perfectly suited to smoothies -- add it to whatever fruits your heart desires.

Mustard Greens and Sausage

Simple and satisfying.. mustard greens are an obvious pair for a spicy or mild sausage.  Delicious right away -- even more dreamy as leftovers!

Rinse and chop the greens, roughly.
Heat a large fry pan and brown the sausage of your choosing. Don't worry about getting it cooked fully through yet. Add a little chopped garlic to the pan.
Then plop the chopped greens right on top of the sausage. Move them around so they reduce. Add some water to your pan (1/2 cup+), cover the pan and reduce your heat to low. 
Keep the pan covered until you're confident your sausages are done. Sprinkle with lemon juice and parmesan cheese when you're done. 

Easiest Greens

What to do with all the early spring cooking greens? Collards, kale, chard, mustard… They are so simple, delicious, and really good for you. Here’s how the farmers whip ‘em up real quick:

Rinse the greens, and roll them into a fat cigar.
Chop them into ribbons.
Saute some chopped garlic in olive oil in a deep pan.
Add in your greens and a splash of water.
Sprinkle on some salt, and cover for a minute or two until the greens are darker green and wilted.
Drizzle a little bit of vinegar (apple cider or balsamic, or lemon juice) over the wilted greens and some cracked pepper.

Arugula Pesto

It’s hard to rely on a recipe for a good pesto – so much more fun to keep adding and tasting until you love it! – but here’s a ratio to get you started for a delicious, spicy arugula spread.
Mix it all in your food processor.
1 c packed arugula
1/2 c olive oil
1/2 c parmesan cheese
1/4 c pine nuts, or walnuts or almonds
1 Tbl lemon juice
small clove garlic
salt and pepper

Whole Roasted Radishes

This is a radish technique that we learned the first season that the four of us farmed together — the restaurant we farmed for served it as an amuse-bouche, and we love it!
Simply slice radishes – with their greens still attached – in half longitudinally. Lay on a baking sheet and drizzle with olive oil, salt and pepper. Roast at 375 for 15-20 minutes, or until the radish bulbs are tender. The greens will crisp up while the radishes themselves get sweeter and mellow out. Delicious!

Kitchen Sink Summer Rolls

Farmer favorite on these days when it’s too hot to cook. Also good for getting rid of whatever CSA item gets neglected when the fresh share is rolling in…
This is not a set in stone kind of recipe. So I’ll just outline the three major components, and then give instructions:1. Wrapper
I choose between the rice paper wrappers that usually wrap spring rolls, and seaweed wrappers that you use to roll sushi. My favorite asian market is New Asia Market on Broad Street just South of Classical High School. Great place for seaweed, rice papers, tofu, coconut milk, ETC. But these things are at most Asian markets, and some supermarkets, too.2. Fillings
I usually start with one rice-thing: either brown rice, or rice noodles. Either works great, though in seaweed wrappers, I generally go for brown rice. Then add a mix of the following ingredients…..or whatever vegetables you have lying around. Vegetable-wise, I usually like a mix of sweet vegetables (carrots, sweet potatoes, cooked beets), spicy things (mustard greens, radishes, arugula), and green stuff (wilted chard, kale or collards; or chopped lettuce). Plus a lil parsley, cilantro, chives, scallions. Avocado is always a treat. For protein, my favorites are steamed tofu and/or scrambled eggs, but I’ve used fish and chicken before, too, to excellent results. Beans work. Try pickles, or pickled ginger. A quick-pickle (in a vinegar-y brine, even for fifteen minutes—make it the first thing you prepare, or keep a jar of these in the fridge) of daikon radish, or scallions, or red onion is always delicious.3. Dipping Sauce
Mix to pourable consistency:
- scoop peanut butter or tahini
- soy sauce
- apple cider vinegar
- minced garlic and ginger
- a lil sriracha, hot sauce, or hot chopped hot pepper once we start giving you those :)STEPS:
- Prepare all your inside stufff, and set it out on the table, with a bowl of water for dampening the wrapper.
- For a rice paper roll, dunk the whole wrapper in warm water, and then fill her up! I try to arrange the fillings like a burrito, in a line down the middle. Instead of getting over-ambitious, and stuffing them totally full, try making lil ones that will actually stay sealed.
- For a seaweed ball, I generally plop all the stuff down in a square in the middle, moisten the edges, and fold the corners in like I’m wrapping a present. The seaweed tends to tear if the ingredients are too hot, so if you’re using nori, just let the rice and boiled/steamed tofu or vegetables cool a little.
- If they fall apart at first, just reinforce with another wrapper! You’ll get the hang of it.
- Enjoy with SAUCE! & probably a napkin, unless you’re more dainty than me.

Eggplant Spread

Fay and I attended an engagement party over the weekend where our friends Byron and Anna served this up, and it won us over.  If you have the cookbook Jerusalem, maybe you’re already familiar with it.  The version I made was slightly simpler than the cookbook’s version, so I’ll summarize that – but I will say, also, that this seems like a dish that takes well to adaptations!

Step 1: ROAST
Take as many eggplants as you have. I used 4 medium sized ones. Trim off their hat ends and then slice them in half hot-dog-style.  Score them with a knife, and shove sliced garlic cloves into the eggplants. (For my four eggplants, I used one entire garlic head… but I love garlic).  Arrange on a baking sheet, cut side up, and generously drizzle olive oil all over the eggplants. Roast at 400 degrees for 30 or 40 minutes or until they’re very well roasted.

Step 2: SAUTE
Slice up an onion and saute it well in butter. Add a lot of salt.

This step depends a lot on your texture desires… Some people find pureed eggplant dishes yucky. I like them, so I used a food processor, but I think a rough-chop would work just as well. Either way, mix together the following:
– the eggplants and their garlics
– the buttery onions
– 1 or 2 lemons, chopped (no rinds. you could salvage and add the zest)
– parsley, in an amount of your choosing
– cumin, salt and pepper, spiciness if you want (I used a smidge of a roasted hot pepper)
– feta cheese (again, you sort of have to gauge how much feta you’re looking for)
– pomegranates!

Pac Choi? So easy.

Just cut off the bottom of the pac choi so all the leaves fall apart and rinse them.
Chop up some:
garlic <3 <3
and saute it in a hot pan with a splash of sesame oil a splash of a different cooking oil (sunflower, olive, whatever.) A splash of fish sauce is nice too, if you’re into that. Put the leaves in the pan and splash on some soy sauce, and then put a lid on it. Stir every minute for 3ish minutes, til the leaves are darker green and wilted, and the stalks are juicy and tender.
You can eat it with rice or beef or just out of a bowl with your fingers!

Fluffy Squash/Zucchini Fritters

Adapted from The Victory Garden Cookbook by Marian Morash.  Even if you are a cook who prefers to improvise,  this cookbook is a must for all vegetable loving people.  It is organized by vegetable and so is a treasure trove of new-favorite-recipes for old-favorite-vegetables.

2 cups grated squash or zucchini
2 eggs
1/4 cup flour
1 T melted butter or other oil
Optional cheese: 2 T crumbled feta or 1 T Parmesan or other cheeses
Optional chopped herbs:  fresh mint, parsley, or other herb of choice
Optional vegetables: finely chopped onion, garlic, carrot, or radish
Salt and freshly ground pepper, to taste
Oil for frying

Beat eggs and combine with all other ingredients except the oil for frying.  Heat oil in large frying pan or griddle over medium-high heat. Add 3-4 tablespoons batter per fritter and fry until crispy and brown on both sides. Enjoy with sour cream, a mix of yogurt and mustard or another dipping sauce of your choosing. Mmmmm.

Roasted Tomatillo Salsa

We’ve been loving our tomatillos lately—easy to trellis, fun to pick, and so delicious. This is our go-to salsa recipe. The amazing thing is that most of these ingredients are in season right now, and available at the farmers market: garlic, onions, peppers, cilantro. We usually can it, but if you make a small batch, skip the annoying canning steps, and just keep a big jar of this in your fridge. Recipe pretty much sourced from The Yummy Life blog.


2 pounds tomatillos, with husks & stems removed (about 25-30 medium size)
4 cloves of garlic
1 onion
1/2 pound Anaheim green chile peppers, or other large green peppers
1-2 jalapeño peppers, or other hot peppers
1/2 cup cilantro, loosely packed
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon oregano
1 teaspoon kosher salt
2 tablespoons cider vinegar (okay to omit if not canning salsa)*
1/4 cup bottled lime juice (okay to use fresh if not canning salsa)
Roast vegetables (tomatillos, peppers, garlic, onions) 15-20 minutes at 500 degrees until they are soft and juicy.
Stem and seed peppers (leave jalapeño seeds for hotter salsa).
Blend ALL ingredients (including juices that emerged from roasting) in a blender or food processor to the desired consistency.
Salsa is best when allowed to sit in the fridge overnight. But it is delicious immediately. Store in the fridge for a few weeks, OR freeze, OR can (see below).

Add salsa mixture to  a pot on the stove, and simmer for 15 minutes.
Pour liquid into hot, sterilized pint or half pint jars, leaving 1/4 inch headspace.
Process for 15 minutes in boiling water canner.
Turn off heat and remove cover; leaving jars in hot water for 5 minutes.
Remove jars carefully and rest on towel undisturbed for 12-24 hours. If any jars don’t seal, store in fridge to use within 2 weeks; or freeze.
Canned salsa tastes better if it’s stored unopened for at least 1 month to allow flavors to blend and vinegar to mellow. Recipe may be doubled or tripled.

French Carrot Salad (Carrottes Rapees)

The French farmers I worked for made lots of one vegetable salads– sometimes all green beans tossed with dressing, or all tomatoes. But the best was grated carrot salad. Simply put: grate up a lot of carrots and toss them with a good dressing and let them marinate in the fridge. The finer you grate them, the more totally infused with dressing they get. At the farm where I lived, each person used a different dressing for his/her salad

DAD: soy sauce

11 Year Old: lemon juice and oil

8 Year Old: raspberry jam (!)

MOM: vinaigrette (recipe below)

Simple French Dressing

Mash up a clove of garlic with salt (ideally in a mortar and pestle.) Pour in a quarter cup lemon juice and allow it to macerate for a few minutes. Add 1/2 cup of olive oil, salt, pepper, thyme, a tsp. dijon mustard, and a little plop of honey. YUM!

Beet Greens - simple, delicious, nutritious

Beet greens cook just like chard, and have an even earthier flavor.  Sautéed beet greens are perfect as a side-dish, in an omelette, or piled on top of buttered toast.

For delicious, simple beet greens, heat olive oil in a skillet and cook chopped garlic (and/or ginger, too) until soft.  Chop greens into thin ribbons and add to the skillet with a splash of water, a small splash of apple cider vinegar and a little salt.  Stir and cook on low until greens are just wilted and still have their vibrant green/red/purple color.  Add more salt to taste.


Kimchi is an art, and to say that I can write out a recipe for it would be a lie. However, I have successfully and deliciously made kimchi following the suggestions of Sandor Katz in The Art of Fermentation, and so the procedure loosely defined below is what I would do — trust your gut, give it a try, and I seriously doubt you will regret it!!

STEP 1: CHOP YOUR VEGETABLES, coarse or fine, whatever you prefer
– napa cabbage
– carrots
– daikon or other radish
– scallions, if you want
– whatever else you have: kholrabi? turnips?

Soak the chopped veggies in a salty water brine overnight (5-7% salt, or, “pretty salty”)

Drain the vegetables from the brine, and give them all a vigorous squeeze to bruise them.

I can’t tell you quantities, because I just make it up as I go, and so, it seems, does Sandor Katz. So play around with ratios. You probably can’t go wrong.
FIRST, make a ‘gruel’ at a ratio of 1 cup water to 2 Tbl rice or other flour. Heat gently and stir until it makes a thick liquid.
In a food processor or blender, mix onions, garlic, ginger, and fresh hot peppers or pepper flakes or powder, plus the gruel.

Mix the salt-brined veggies with the flavor paste. If you’ve used a lot of spicy, be careful mixing with bare hands!
Pack the kimchi-to-be into quart jars or into a crock if you have one. Pack it tight. If this is your first time trying fermentation, it might be wise to do some googling or pick up The Art of Fermentation or Wild Fermentation (both by fermentation guru Sandor Katz), so that you are familiar with the process and don’t get freaked as your delicious concoction evolves.

Taste it every few days until you’re happy with it!