I enjoyed this salad as part of a lunch with Stefan, Meave, and my parents. It’s easy to adapt according to the greens that are available. Although its great with spinach and arugula, you could easily use baby red russian kale, tatsoi, or mustard greens. The walnuts and dried cranberries happen to go very well … Read more
Our first guest-chef contribution! This elegant tart was created for us right here on the farm by the esteemed Ashley Snow-Robbins. Ashley certainly knows her way around a kitchen — even if it’s a Coachmen camper’s miniature kitchen — and we were very grateful to dig into this sumptuous delight! This tart presented a satisfying … Read more
This recipe made its way into our lives after a solid day of working in cool, cloudy conditions. It seemed like a Chili sort of day, and this recipe matched up with what I had in the fridge. This came out well, and I enjoyed it quite a bit. This recipe is based on a … Read more
Please pardon me, friends, as this recipe has nothing to do with the crops that we grow. It is, however, one of my favorite recipes since childhood. It’s my mom’s recipe, and she would make this coffee cake for my father and me even though she can’t stand rhubarb. She never ate a bit of … Read more
Co-farmer Stefan here. I wrote the essay below as an op/ed piece that was published in the Intelligencer. I’m biased, but personally, I think sliding-scale prices are fascinating. I wanted to encourage readers to think a little bit about what they are actually valuing with their purchasing dollars … and what they would like to … Read more
Click for for an article entitled “This Year Eat Local” that co-farmer John wrote for the Central New Jersey edition of Natural Awakenings magazine.
Recently I combined spinach, apples, and radishes to make a refreshing spring salad. I tossed in a few other veggies too. The trick here is to squeeze lime juice over the salad, especially over the apples. That keeps the apples from changing color and it delivers subtle citrus notes. -John Ingredients and Preparation Spinach (washed … Read more
Ok! Here’s another of my all-time most-valuable recipes, again from my days with the Back Room Deli at the Good Food Store in Rochester, MN. This time, a quinoa riff on a classic middle eastern dish. You say, “tabouleh;” I say, “tabouli”… Here’s what ya need: INGREDIENTS 2 cups dry quinoa 3 cups water 1 1/2 … Read more
This is one of my favorite ways to use spinach. The more fresh spinach I pile onto the sandwich, the more it seems to balance out the fat from the eggs and cheese, and the butter that I fry them in. -John Ingredients and Preparation Spinach (Whole leaves) 2 Eggs (fried) 2 or 3 slices … Read more
This recipe is simple and delicious. It’s easy to make and I highly recommend trying it out. It’s a great snack. -John Ingredients Butter Toast Radish (minced) Preparation Mince 2 small radishes. Toast 2 slices of bread. I used oatmeal bread. Generously spread butter on the toast. Sprinkle the minced radish over the buttered toast … Read more