Gildrien Farm
Borani Kadoo 10/14/2011
This is a traditional Afghan pumpkin dish, which can also be made with other squash. This recipe comes from the San Francisco Chronicle.
Add Comment Poached Pears 10/07/2011
Variations: add orange zest, star anise, cinnamon, or ginger to the poaching water; replace some or all of the water with wine, congac, apple cider, or ginger ale; serve with whipped cream, marscapone, a honey drizzle, chocolate sauce, or raspberry sorbet.
Tomato Jam 10/07/2011
A nice use for overripe tomatoes. We've always made it with big slicers; if you used paste tomatoes, I imagine you would need less cooking time. If you wanted to, you could run it through a food mill afterwards and turn it into paste. It's great spread on fried eggplants, crackers with chevre, or stirred into scrambled eggs.
Fried Eggplant 09/30/2011
A classic treatment for eggplant.
Napa Cabbage Rolls 09/27/2011
Napa (also called Chinese) Cabbage is one of our favorite veggies. It’s great either cooked or raw. You can use it anywhere you would use regular cabbage, and also, with the rib removed, most places you would use lettuce. It makes a great slaw, awesome stir-fry, a topping for tacos, a tasty sandwich addition, or a wrap for spring rolls or leftover rice or tuna salad or the recipe below.
Salad Cukes 09/27/2011
This is from The Beginner’s Guide to Preserving Food at Home by Janet Chadwick, which is a great book that gives several different options for preserving each kind of food, with good instructions and illustrations.
Kimchi 09/27/2011
From Wild Fermentation by Sandor Katz. Kimchi definitely falls into the “art” rather than “science” category – feel free to adjust ingredients to taste. You’ll want to keep the salt ratio about the same, though, as that’s what makes the environment right to support lactobacteria rather than other, uninvited, bacteria.
Tomatillo Salsa 09/27/2011
Vary the proportions to suit your taste. You can also roast or grill the tomatillos first, or add a tomato. The tiny husk cherries are a nice addition, too! This makes a good canned salsa, but for that you should add a teaspoon of lime juice or vinegar to each pint to make sure the acidity is high enough to be safe.
Beet Chips 09/27/2011
Simple and delicious! (Those two descriptors are definitely a theme with our recipes.)
Roasted Root Veggies 09/27/2011
This is one of our go-to recipes anytime there are beets and potatoes and it isn't too hot out. Simple, delicious, and infinitely variable.
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Chow Recipes Eating Well The Kitchn Martha Stewart Eating What We Grow (PDF) Cookbooks We Like Vegetarian Cooking for Everyone Chez Panisse Vegetables Flatbreads and Flavors Wild Fermentation The Art of Simple Food Feeding the Whole Family Putting Up The Zen of Food Preservation (PDF) 101 Jam Recipes Making Sauerkraut CategoriesAll |
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