Ingredients

1 pound asparagus, trimmed
3 tablespoons olive oil
Salt and pepper, to taste
2 lemons, zested and juiced
1 1/2 tablespoons chopped dill
3 tablespoons olive oil
1/2 teaspoon honey

Directions

Preheat oven to 425 degrees F.
In a shallow dish, toss the asparagus, olive oil and salt and pepper together. Lay the asparagus in one level layer.
Place in oven and roast, uncovered for approximately 10 minutes, or until the asparagus is just tender.
Transfer to a serving plate. Whisk the lemon juice, lemon zest, dill, olive oil and honey together in a small bowl. Top the asparagus with some of the dressing and keep the rest on the side.

3 apples, cored and chopped
1/2 c. chopped celery
1/4 tsp. salt
2 tbsp. sugar
1 tsp. celery seed
1/4 c. chopped walnuts
1/4 c. drained crushed pineapple
1/4 c. maraschino cherries, drained
2 tbsp. sour cream
2 tbsp. mayonnaise

In a large bowl mix together first set of ingredients. Mix together second set of ingredients in a small bowl then stir into first set of ingredients.

www.justvegetablerecipes.com

 

Ingredients:
2 to 3 large sunchokes, sliced 1/4-inch thick
2 tablespoons olive oil
1/2 teaspoon salt
1 sprig of fresh rosemary, leaves removed
3 to 4 cloves of garlic, peeled and left whole

Preparation:
Preheat the oven to 425 degrees F. Scrub the sunchokes under cold running water and slice 1/4-inch thick. Add the sunchokes and garlic to a roasting pan or baking sheet and toss with the olive oil so the bottom of the pan and the sunchokes are lightly coated. Add more olive oil a tablespoon at a time if you don’t feel like the vegetables are coated enough, but not too much; you don’t want them swimming in olive oil. Sprinkle with the salt and rosemary. Bake for 15 to 20 minutes, until the sunchokes are tender inside, like a potato.

 

1 qt Ripe red tomatoes
1/2 c Cider vinegar
1 c Sugar
1 ts Salt
1 ts Mixed pickling spices

This marmalade is very tart; it is especially good with ham.

Put tomatoes in boiling water for 2 minutes. Skin, cut into quarters, and put in a saucepan. Add the other ingredients and bring to a slow boil. Cook slowly until thick, stirring frequently. Pour into sterilized jars or bottles and seal. Makes 1 pint.

 

Ingredients

6 cups water (you may use distilled bottled water)
1/4 cup kosher salt (use only kosher salt)
2 tablespoons white vinegar
2 lbs small cucumbers, thoroughly scrubbed
1/3-1/2 cup coarsely chopped fresh dill (for a stronger dill flavor increase to 3/4 cup)
8 large fresh garlic cloves (coarsely chopped or sliced, use more for a stronger garlic taste)
8 whole black peppercorn

Directions:

1.    Clean the glass jar and lid thoroughly in your dishwasher or with hot soapy water.

2.    Combine the water, salt and vinegar in a saucepan;  bring to a boil over medium heat. (open the window as  fumes can be strong!)

3.    Remove from heat; cool to room temperature.

4.    Pack the cucumbers and the remaining ingredients in a   2-quart glass jar, and pour brine (water/vinegar mixture)  over them, covering the cucumbers completely.

5.    Store, covered in the refrigerator.

6. The pickles will be ready in 7 days, but the longer you leave them in the refrigerator the better they will be and will keep refrigerated for months (if they last that long!).

7. **NOTE** since the peel is eaten on these pickles, make certain to wash and scrub the outside of the cucumbers well to remove any dirt. I use a vegetable brush to scrub off any sharp prickers.

Source: Food.com

 

 (severves 6-8)
INGREDIENTS

1/4 cup dried sweetened cranberries, chopped (or whole golden raisins or currants)
1/3 cup pine nuts (can substitute slivered almonds)
2-3 bunches Lacinato kale (aka Tuscan kale or dinosaur kale), rinsed and patted dry
1/4 cup balsamic vinegar
3 Tbsp olive oil
1 Tbsp seasoned rice vinegar
1 Tbsp honey
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese, packed

METHOD
1 Heat a small skilled on medium high heat. Spread the pine nuts in an even layer on the bottom of the pan, cook, stirring occasionally, until lightly browned.  Then remove to a bowl to allow to cool.
2 Cut out the tough midrib of each kale leaf, and discard or compost.  Slice the leaves crosswise into
thin, 1/4 inch wide, slices. slicing a 1/4 inch off from the end. Place the kale slices into a large bowl.
3 In a smaller bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper.  A half hour to an hour before serving, hand massage the dressing into the kale; toss with the toasted pine nuts, the dried cranberries, allowing the kale to marinate a bit.  Right before serving, stir in the grated Parmesan cheese.

Yummy Tatsoi Recipe

Ingredients
2 cups tatsoi, chopped
1½ cups carrots, chopped
3 cloves garlic, minced
2 tablespoons olive oil, plus 1 additional tablespoon
1 tablespoon season oil
¼ onion, chopped
5 tablespoons peanut butter
1 tablespoon white wine vinegar
3 tablespoons soy sauce
Egg noodles

Directions
Sauté oil and garlic for 5 minutes. Add carrots and onion sauté for 5 mintues.

Add tatsoi and sauté till tender.
In a bowl, mix together peanut butter, white wine vinegar, and soy sauce.
Pour over vegetables and fry for a few minutes. Serve over egg noodles.

WS_MD_ShavedWatermelonRadishesAvocado-020_Day7

1 shallot, finely diced
1 1/2 Tbs. fresh lemon juice, plus more if needed
1 1/2 Tbs. white wine vinegar
Salt, to taste
1 avocado, halved lengthwise, pitted and diced
1/4 cup extra-virgin olive oil
2 heads romaine lettuce, dark outer leaves cut into 1/2-inch pieces
2 watermelon radish, thinly sliced
1/4 cup chopped fresh cilantro

Directions

In a small bowl, stir together the shallot, the 1 1/2 Tbs. lemon juice, the vinegar and a pinch of salt. Gently stir in the avocado, season with salt and let stand for 10 minutes, stirring occasionally. Whisk in the olive oil to make a vinaigrette.

In a large bowl, combine the lettuce, radish and cilantro. Stir in the vinaigrette and drizzle over the salad. Toss gently and season with salt and more lemon juice, if needed. Transfer the salad to individual plates and serve immediately. Serves 4.

Ingredients:

  • 1 Spaghetti Squash
  • 2 T  Olive Oil (divided in two parts)
  • 5 or 6 medium Shallots, thickly sliced
  • 3 cloves Garlic, crushed or finely minced
  • 3/4 lb  uncooked Sausage (any kind you prefer)
  • 1 c  coarsely grated Parmigiana Reggiano
  • 1 T finely chopped Oregano, or other complimentary herb to the sausage
  • Sea Salt and fresh Cracked Pepper to taste

Directions:

      Preheat Oven to 375°F. Oil a sheet pan with first 1 T of olive oil.

 

  1. Slice spaghetti squash in half lengthwise. (Use the tip of the knife to first pierce and get the cut started. Once you get the first cut started the rest of the squash should slice easily.) Scoop out the seeds and strands, then place cut side down on the prepared sheet pan.
  2. Bake for 45 minutes, or until the squash flesh separates easily into strands with a fork. Finish loosening and removing the “spaghetti” from the shells and set aside.
  3. Onto a large sheet of butcher paper or similar, pinch and pull small balls of sausage out of the casing, laying them so they stay slightly separate. Continue for all of the sausage.
  4. Heat a large saute pan over medium heat. Heat second 1 T of olive oil in pan, then add shallots and garlic. Cook until soft, stirring every 30 seconds, then add sausage. Cook untouched until bottom side of sausage starts to brown, then stir. Continue cooking and stirring occasionally until the sausage is cooked through (@2-3 minutes depending on heat and size of sausage).
  5. Add spaghetti squash strands to the sausage and continue cooking until heated (usually less than a minute.)
  6. Remove from heat. Toss in Parmigiana Reggiano and oregano.  Season with sea salt and fresh cracked pepper (remember the cheese will have a bit of “saltiness” to it already.) Serve immediately.

3-4 cucumbers, peeled, seeded and roughly chopped

3 scallion stalks, roughly chopped

8 cloves garlic

1/3 cup lemon juice

1/4 cup roughly chopped fresh dill

1 cup vegetable broth

4 cups plain yogurt

salt and pepper to taste

2 radishes, minced for garnish

Place cucumbers, scallions, lemon juice, dill,

vegetable broth, yogurt in food processor.

Pulse a few times, pureeing until smooth and well combined.

Season to taste with salt and pepper.

Transfer to a large container and chill in the refrigerator

for at least 2 hours before serving.  Top with radish and serve.


 

About the food we grow and sell: We are farmers committed to sustainability. Grindstone Farm, LLC. has been a NOFA-NY Certified Organic grower of fruits and vegetables since 1988. In addition, we raise non-certified, “all natural, pasture raised, free range” livestock. As our marketing and distribution capacity has grown, we've added products grown by other local farmers. We have helped other farms become organic. We know our customers want to eat year-round - and our employees need a paycheck year-round - so we decided to supplement with “non-local” organic food from a wholesale source as needed. This combination works for us. We hope it works for you too. We are committed to providing source identified sustainable food to customers, and a sustainable living to ourselves and our local farm partners. Thank you for supporting community agriculture.