In an effort to diversify our muffin recipe offerings, farmer John explains how he makes Butternut Squash Muffins. As the perfect food, muffins sometimes help sustain the farmers through many farm tasks. Dry Ingredients 3 cups all-purpose flour 2 tsp. Baking Soda 2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. ground ginger Pinch Salt Wet … Read more
Hi, everybody! This is a special recipe post that comes to us from the fantastic folks at Grateful Bites in Flemington. For those of you who don’t know Grateful Bites already, they are a bakery/cafe/restaurant that is operated by a non-profit agency called Ability 2 Work. 100% of the proceeds from Grateful Bites support the … Read more
I just invented this salad over Labor Day weekend. Since then, Meave and I have made it two more times, and it’s only the day after Labor Day. That should tell you something about how awesome this salad is. It all started with some corn that was not fresh enough to eat off the cob … Read more
The tomato harvest has been impressive this season. Many of you have taken home as much as 7 pounds of tomatoes in one share. So there have been a lot of conversations about what to do with that many tomatoes. This recipe will put a dent in your tomato stash, is fun to look at, … Read more
If you’ve never had miso, this is a recipe that’ll make you a fan. Though it’s often used in soups, lighter misos work very well in salad dressings. Here is an adaptation of “Sweet Vinaigrette” taken from The Little Book of Miso. You can find out more if you go to the website of South … Read more
I admit, we’ve had a bit of a recipe-drought during the winter this year … but it seems appropriate to kick off a new season of recipes with a recipe from our season kick-off potluck. This recipe is something that I remember the Rev. Jokei Kyodo making once when I was living at Dai Bosatsu … Read more
Here’s a recipe submission from our talented web-designer, Kate P. I like this recipe because it’s quick and low-stress … but also hearty and satisfying. Perhaps most appropriate as a winter recipe, but I think it could work in any season. Ingredients 1 medium onion, diced 1 clove garlic, minced 2 to 3 sausages (approximately … Read more
Hey there spice fans! I’ve been meaning to post this recipe for a little while. Last season we offered two types of pick-your-own hot peppers: a thai pepper called Bangkok and a cayenne called Red Flame. They were quite prolific. In an effort to save these spicy gems for later, I decided to dehydrate them … Read more
It’s still early March, but we’ve had some certifiable Spring days already this year. (One afternoon so mild, in fact, that farmer Stefan was able to take a kayak out on the river!) The warm weather and blue skies have got us thinking about fields and flowers again — and I’m sure we’re not the … Read more
Happy 2016, Recipe Fans! I apologize for my tardiness in posting this recipe: This was my offering for our Quaker Christmas potluck nearly a month ago, and I think I led some folks to believe that I’d put up the recipe a fair sight sooner than this… So what we’ve got here is a recipe … Read more