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Roasted Kohlrabi and Crostini

This is just one recipe from this article on what Kohlrabi is and what to do with it J

  • 2-3 medium kohlrabi, stems, leaves, and fibrous root ends removed
  • extra virgin olive oil, for rubbing
  • 1/2 sourdough baguette, sliced into 12 1/2″ rounds
  1. Rub the kohlrabi generously with olive oil, wrap tightly in foil and roast in a 400 degree oven for 40 minutes or until easily pierced with a fork. Let cool.
  2. Lay 12 baguette slices on a baking sheet and toast until they reach a light golden brown, flip and toast other side.

Herb Paste, Toppings, and Assembly

  • 1 lemon, cut into 1/8″ slices
  • 2 tablespoons confectioners’ sugar for dredging
  • 2 shallots, sliced thinly
  • olive oil for frying
  • toasted crostini rounds
  • 1 large garlic clove, for rubbing
  • 8 leaves fresh basil
  • 8 leaves fresh rosemary
  • 4 sprigs fresh parsley, stems removed
  • 2 sprigs fresh thyme
  • pinch of sea salt
  • 1 tablespoon extra virgin olive oil for forming paste, plus more for drizzling
  • 12 kalamata olives, pitted and sliced thinly lengthwise
  • 2-3 roasted kohlrabi, sliced 1/4″ thick
  • 8 ounces ball fresh mozzarella, sliced into 1/4″ thick rounds
  1. Dredge lemon slices in sugar, then fry in hot olive oil until golden brown, about 45 seconds per side. Remove from pan and drain on a paper towel. Saute shallots in olive oil, stirring often until crispy and golden, about 5 minutes. Drain on a paper towel.
  2. Rub crostini rounds with garlic clove.
  3. Chop herbs finely with a pinch of sea salt and add olive oil to form a paste. Spread paste on garlic-rubbed crostini rounds.
  4. Place olives and sliced, roasted kohlrabi on top of herbed crostini rounds and top with fresh mozzarella rounds.
  5. Place crostini under broiler until mozzarella is golden and bubbling. Remove from broiler.
  6. Top each mozzarella round with one crispy lemon slice and crispy shallots. Drizzle with olive oil and serve immediately.

Have a recipe you want to share with the rest of the farm members? Email it to me at

Rainbow Chard Pizza


  • dough for 2 10″ pizzas
  • 1/4 cup olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp chili powder
  • 1 bunch rainbow chard, chopped
  • zest of half a lemon
  • 8 oz mozzarella, sliced


  1. Preheat the oven to 500 F with a pizza stone inside (if you have one)
  2. Heat the oil in a small saucepan with the paprika and chili powder. Simmer on low heat for about two minutes, stirring constantly so the spices don’t burn. Remove from heat.
  3. Heat about 1 tbsp of the paprika oil in a wide skillet. Saute the chard until wilted. Stir in a pinch of salt and the lemon zest.
  4. Shape the dough into two 10-inch rounds then brush each with paprika oil. Sprinkle evenly with chard, then top with slices of mozzarella.
  5. Bake the pizzas on the pizza stone for about 10 minutes, or until the crust is golden and the cheese is melted and bubbly.


Have a recipe you want to share with the rest of the farm members? Email it to me at

When I was thinking today about what I was going to write about all I could think about was the ceaseless rain that has been pounding down on us and disappearing only to show up again.  I went out late this morning to look through the fields and determine what we will be harvesting for the shares this week.  It was pleasant enough, though the fields are plagued with slippery mud.  Then another downpour arrived.  I was drenched in the time it took me to pull up a few radishes to see how they were looking.  After taking a look at the produce that is ready I went out to inspect that which is not yet ready.  Last Monday I went out with the tractor and cultivated (this means killing weeds with an implement on the tractor that is like a garden hoe only faster) until the sun went down and I could no longer see what I was doing.  Fearing that I was about to kill an entire planting of beets I decided it was time to call it a day.  With the rains and the harvest schedule I have not been able to get out and drive on that ground since and the result is a ton of weeds.  Even the areas I was able to cover are ready for another round and yet theground is so soggy I know that I would slip and slide and end up doing more harm than good.  And so I wait, and find other important tasks to fill the day. In the downpour on Friday after harvesting for Saturdays CSA pick ups we seeded all of the winter storage cabbage, a bunch of lettuce, broccoli, cauliflower and more.  So in some ways the rain was a blessing as it got those things accomplished and gave all the plants a good drink of water which has sent them going bonkers in growth.  While the vegetable share will be heavy on greens these first few weeks, rest assured that the farm is about to explode with summer crops, I can feel it and I can see it every day.   And of course, as we sat down to dinner at the end of the day today the sun finally came out and a rainbow showed up over the farm.

Your Farmers,

Margaret and Kevin



Kale Pesto


  • 1 bunch kale about 12 ounces, washed and ribs removed
  • 2 cloves raw garlic
  • ½ cup grated Parmesan cheese
  • ¼ cup extra virgin olive oil
  • 2 tablespoons Meyer lemon juice
  • Pinch of kosher salt
  • Black pepper, a few grinds


  1. Place all ingredients in a food processor. Puree until pasty (pesto means paste) and well combined, 30-60 seconds.
  2. Scrape into a lidded container and store in the refrigerator until use.

Here is one idea for using up some of the Zucchini in the share this week.  You can also use Summer Squash.  I got this recipe from the book Can It!.  If you want to multiply the recipe and still can this make sure to multiply EVERYTHING.  If you don’t want to process the jars you can make the recipe and then refrigerate them and eat them within a month or so.

You will need:
3 1/2 pounds Zucchini
1 cup thinly sliced onion
3 tablespoons pickling salt
Crushed Ice
2 cups cider vinegar
1 1/2 cups sugar
1 tablespoon mustard seeds
1 teaspoon celery seeds
1/2 teaspoon black peppercorns
1/2 teaspoon ground turmeric

Step 1
Wash zucchini.  slice off the stem and blossom ends.  cut zucchini crosswise into 1/4 inch-thick slices.  Measure 12 cups zucchini slices.

Step 2
In an extra large nonmetal bowl combine the 12 cups zucchini and the 1 cup onion slices.  Sprinkle with salt; toss gently to coat.  top with 2 inches of crushed ice.  Weight down the mixture with a heave plate.  allow to stand at room temperature for 2 hours.

Step 3
Remove any remaining ice in zucchini mixture.  Transfer mixture to a colander set in sink; drain.

Step 4
in a 5-6quart pot combine vinegar, sugar, mustard seeds, celery seeds, peppercorns, and turmeric.  Bring to a boil and stir until the sugar dissolves.  Add the zucchini and onion mixture.  Return to boiling, stirring frequently; reduce heat.  Simmer, uncovered for 5 minutes.

Step 5
Ladle hot mixture into hot, sterilized pint canning jars, leaving a 1/2-inch head space.  Wipe jar rims; adjust lids.

Step 6
Process filled jars in a boiling-water canner for 10 minutes (start timing when the water returns to a boil).  Remove jars from canner; cool on wire racks.  Makes 5 pints.