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1 Large Parsnip Grated
1-2 TBLS Flour to bind
cinnamon, fresh ginger, pinch of nutmeg and sugar and a little grated orange rind if you want to get fancy.
Mix all ingredients together and make into little patties. Fry on both sides in a little butter or oil.
A variation that is more savory adds potatoes or sweet potatoes and herbs instead of the spices.
Leek Tops as chips
Don't waste the lovely green tops of fresh leeks they make great chips with a pungent salty sweetness.
Parmesean Brussell Sprouts
I've never met a vegetable with as bad a wrap as the good old brussell sprout. I'm pleased to say that we have mended the relationship between many a man, woman and brussell sprout with our continued devotion to growing this wonderous winter treat. We sell our sprouts on the stalk so you can pick them off as you want them and we leave the lovely top knot on as a bonus of lovely greens.
Parsnips and Butternut Squash
The sweet carmalized taste of parsnips is one of the great joys of winter dinners on the coast. As winter gets colder the parsnips just get sweeter!
Braised winter greens and pecans
The dark purples and greens of braised winter kale are so vibrant on a plate, the looks alone will perk you up on a gray coatal winter day.
Kale Salad with sun dried tomatoes
This is our favorite new winter salad recipe. With every heavy frost and freeze all the winter veggies get sweeter as the plants send sugars to the leaves. The kale is so delicious. Try it raw in this great recipe.
Beets and Broadbeans
You know that another 8 months of good eating are ahead when you can buy the ingredients for this fabulous early summer dish. This is perfect served as side vegetable or over noodles as a main course.
Fastest Arugula Salad
This salad takes less than 3 minutes to prepare and will transform those who are wishy-washy about arugula into fans of this peppery green. It is the fastest and most delicious salad I know. The coolness of the feta and tomatoes balance the arugula.
Farmer Dave's Artichokes
We grow 1000 artichoke plants every year and harvest them in May/June and again in late summer and fall. We pick the artichokes when they are young so they aren't feathery inside. The key to this recipe is using fresh young artichokes with tight heads. Once the artichokes get too large the feathers start to grow inside and you can’t pop the whole artichoke in your mouth. You can simply trim a young artichoke, cut the hearts in half and enjoy.
This recipe is fabulous for lunch, dinner or appetizers. It takes about 10 minutes to make and 20 minutes to bake
this recipe can from one of our customers who says her husband begs for the veggiy dish she makes with this sauce.
Swiss Chard for lunch
Nathalies favorite lunch is swiss chard and eggs or fish. It take only minutes for an awesome, protien and nutrient packed lunch, that will keep you working till dinner.
Drying apples is something you are very thankful for in the middle of winter. Make sure you stash them up high in a cupboard where your family will forget about them or they will all be consumed before apple season is over.
The buns are easy to prep and make any lunch a gourmet feast. We slice these buns up hot and make great sandwiches.
In the winter sliced ham, big red, mizuna, thinly sliced leeks, cheese, mayo and stone ground mustard. In the summer, cream cheese, lemon cucumber, tomato, lettuce and basil.
Marinated Dried Tomatoes
We have just begun to experiment with a wonderful dehydrator my mother gave to my sister, who passed it along to us. One of the great tidbits we squirreled away this winter were these tomatoes.
Gyoza is a fun social meal. Everyone sits at the table and rolls gyoza together as a social appetizer.
New Potatoes and Mint
There is nothing like new potatoes. Just a little rinse and a rub with your thumb and their skis are clean and ready to cook.