Recipes

rabbit-carrot — Cook’s Best Recipes serves 4 1 pound of carrots, peeled and ends trimmed, sliced on the diagonal, ¼ inch thick 2 tsb. unsalted butter ½ tsb. Salt 2 tbs. brown sugar 11/2 tbs. Dijon mustard Ground black pepper 2 tbs. chopped chives In a skillet bring carrots, 2 tablespoons water, […]

QUICK COOKED CARROTS WITH A MUSTARD-BROWN SUGAR GLAZE

mustard flowers — The Enchanted Broccoli Forest Cook Book by Mollie Katzen. One might well argue that she writes the best vegetarian recipes of all. Makes 2 cups – Good on green salads 1 cup orange juice ¼ cup red wine vinegar ½ cup vegetable oil 1 tbs. tamari sauce 2 tbs. Chinese […]

CREAMY MUSTARD DRESSING

Kale — 101 Classic Cookbooks serves 4 to 6 This is a Portuguese recipe where cabbage is often substituted for the kale. 1 bunch of kate (about a pound) 2 pounds of potatoes 2 quarts of water 1 tsb. salt Extra-virgin olive oil Remove the stems from the kale, wash the leaves, […]

KALE AND POTATO SOUP

Full Sun Farm carrots and beets — She is from the Dominican Republic. Serves up to 8 This dish is served chilled. 2 pounds carrots, peeled 3 green bell peppers, cut into one inch squares 3 yellow onions, cut into one inch wedges ¾ cup cider vinegar ¾ cup sugar 1 cup tomato puree 1 tsb. Mustard […]

JULIA ALVAREZ’S SWEET AND SOUR CARROTS

Heirloom tomatoes from Full Sun Farm — Frank Stitt’s Soutnern Table Makes 2 cupa This goes well on grilled chicken, fish or vegetables 2 pounds of ripe tomatoes, cored, halved and seeded if you like Olive oil for brushing 1 shallot, finely minced 1 tbs. cider vinegar 1 tbs. balsamic vinegar Kosher salt and freshly group black […]

TOMATO VINAIGRETTE

beetroot — The Big Table – Tiffany Madeb Lee She adapted beets to her style of Algerian cooking. There are no beets in Akgeria. 8 beets, scrubbed, root ends trimmed but not removed, greens reserved. 4 carrots, scrubbed and cut into 1-inch pieces 6 tbs. olive oil 1 tsb. ground cumin ½ […]

ALGERIAN ROASTED BEETS AND GREENS

harvesting Full Sun Farm garlic — from Cooking the Cuban Way by Alison Behnke and Victor Manuel Valens serves 4 – This recipe takes about 20 minutes to make. Here is a good way to use that tidal wave of garlic that’s arrived in your box 2 tbs. olive oil 6 cloves of garlic, peeled and […]

GARLIC SOUP – Sopa de Ajo

cucumbers — Moosewood Cookbook by Mollie Kazan serves 4 to 6 4 medium cucumbers ¾ cup sour cream ¾ cup yogurt 2 small cloves crushed garlic 4 fresh mint leaves, minced ½ cup thinly cliced onion – red is the only onion that works 4 cups of finely chopped parsley optional; 1 […]

BALKAN CUCUMBER SALAD

Market Share - $500 — Serves 6 This is a nice dense sauce because of the sautéed vegetables. Also one of very simple flavors. 2 pounds of fresh tomatoes, or two cups canned ones 1/3 cup olive oil 1/3 cup chopped onion 1/3 cup chopped carrot 1/3 cup chopped celery Salt 1 to 1 ½ […]

TOMATO SAUCE WITH SAUTEED VEGETABLES AND OLIVE OIL

peppers — Essentials of Classic Italian Cooking by Marcella Hazan. If you were to have one Italian cookbook, this is it. She spread the word on what Italian really is. I go to this book over and over. Serves 4 Note these peppers are peeled rather than roasted. When roasted, peppers become […]

ROASTED PEPPER SAUCE WITH GARLIC AND BASIL

cucumbers-onions — Mama Dip’s Family Cookbook by Mildred Council. Mama Dip’s Kitchen in Chapel Hill, is an North Carolina institution and she is known for her straight up Southern style cooking using the best fresh ingredients. Serves 4 This one also uses a lot of vegetables in your box of at our […]

CUCUMBER AND ONION FILLED TOMATOES

tomatoes — the Border Cookbook by James Beard Award winning authors Cheryl Alters Jamison and Bill Jamison. Serves 6 Here’s a way to use some of your tomatoes and the green chilies you got this week. Shredded lettuce 3 large slicing tomatoes, sliced thick and peeled if you like ½ cup of […]

TOMATO SALAD CALIENTE