Gildrien Farm
  • Home

Rice with Beet Greens and Sausage

6/30/2014

0 Comments

 
This is a dish we came up with after making a giant batch of beet chips, when we had three bunches' worth of beet greens in the fridge. That quantity of greens isn't necessary, but you'll be surprised at how much they cook down. Like most of our dishes, this one is flexible and forgiving - substitute Swiss chard or spinach for the beet greens, or heartier greens like kale or broccoli raab if you cook them a bit longer. You could also add in a zucchini or diced eggplant, use a different kind of meat, or leave the meat out altogether. This would also be good on penne or other pasta instead of rice.

Read More
0 Comments

Summer Vegetable Stew

8/26/2013

0 Comments

 
This dish is perfect for the end of summer, when all the bounty of the season is still available, but evenings are beginning to cool and a big, hot bowl of dinner is something to be welcomed. Shell beans are really just immature dry beans, and can be cooked like dry beans that have been soaked. There is a bit of a spectrum between the "shell" and the "dry" stages for beans, and just how long they take to cook can vary a lot based on just where they are on that line. So we recommend cooking the beans separately from the rest of the vegetables in this dish in order to make sure the beans get cooked all the way through without endangering the rest to overcooking.

Read More
0 Comments

Three Sisters Stew

3/16/2011

0 Comments

 
This is a great recipe, warm and filling. It uses dry beans, winter squash, and frozen corn, as well as onions, canned tomatoes, and garlic. All of these might be in your winter pantry if you managed to plan ahead a little - and if not, they're all available at the coop! This recipe is adapted from one in Feeding the Whole Family by Cynthia Lair.

Read More
0 Comments

Puetro Rican Black Beans

1/12/2011

2 Comments

 
Dry beans are a great addition to the local diet. Our crop didn't do so well in 2010, but locally-grown black beans can usually be purchased from Elmer Farm in East Middlebury. This recipe is wicked easy and super delicious, but not for those on a low-fat diet. I don't actually know if it's traditionally Puerto Rican, but I learned from someone who was from Puetro Rico, so that's close enough for Vermont.

Read More
2 Comments

    Categories

    All
    Bacon
    Beans
    Beets
    Bok Choi
    Broccoli
    Brussels Sprouts
    Cabbage
    Carrots
    Cauliflower
    Celeriac
    Chives
    Cilantro
    Corn
    Cucumbers
    Dessert
    Eggplant
    Fall
    Fennel
    Garlic
    Greens
    Kale
    Lettuce
    Main Dishes
    Meat
    Onions
    Pasta
    Pears
    Pea Shoots
    Pickles
    Potatoes
    Putting Up
    Radishes
    Ramps
    Rhubarb
    Rice
    Rutabagas
    Salad
    Scapes
    Side Dishes
    Snacks
    Soup
    Spinach
    Spring
    Squash
    Summer
    Sweet Potato
    Tomatillo
    Tomatoes
    Winter
    Zucchini

    Other Good Places to Find Recipes

    Websites
    Everyday Chef
    Chow Recipes
    Eating Well
    The Kitchn
    Martha Stewart
    WTF is this vegetable?
    Eating What We Grow (PDF)

    Cookbooks We Like
    Local Flavors
    Vegetarian Cooking for Everyone
    Chez Panisse Vegetables
    Flatbreads and Flavors
    Wild Fermentation
    The Art of Simple Food
    Feeding the Whole Family

    Putting Up
    Storage Guidelines for Fruits & Vegetables (PDF)
    The Zen of Food Preservation (PDF)
    101 Jam Recipes
    Making Sauerkraut

    RSS Feed

Powered by Create your own unique website with customizable templates.