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Watermelon Radish 3 Ways

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Watermelon Radishes are gorgeous, and perfectly delicious just as they are! They have a nice crunch and a clean taste with just a little kick. Here are a few simple ways to enjoy them: As an addition to a salad, peel the radish and grate it. Toss with leafy greens, grated carrot, cabbage, or any [...]

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Celery Root and Potato Mash with Horseradish

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Courtesy of Capay Valley Farm Shop INGREDIENTS 2 celery roots (about 1 1/2 pounds each), peeled and cut into 1-inch cubes 3 pounds baking potatoes, peeled and cut into 1-inch cubes 1 teaspoon salt and and freshly ground black pepper, for seasoning 1/2 cup heavy cream 1/2 cup (1 stick) unsalted butter 1 tablespoon grated [...]

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Roasted Shallot and Buttercup Squash Soup

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Recipe courtesy of Capay Valley Farm Shop INGREDIENTS 1 medium buttercup squash, about 2 pounds 2 tablespoons olive oil, divided 2 shallots, whole with the peel on 2 garlic cloves, whole, with the peel on 1 1/2-inch by 1-inch sized piece of ginger 1/2-1 vegetable bouillon cubes salt and pepper to taste 1-2 tablespoons sour [...]

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Carrot Turnip Mash

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Recipe Courtesy of Capay Valley Farm Shop This is a twist on the classic comfort food of Thanksgiving. Parsnips can be added to this dish, as well, sweetening it and lightening the color. For a creamier consistency, add 1/2 cup of milk while mashing. Makes 4 servings. INGREDIENTS 1 lb carrots, sliced 1 lb turnips, [...]

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Festive Cabbage Salad

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Courtesy of Capay Valley Farm Shop INGREDIENTS 1 head cabbage (green or red), cored & shredded 3-6 carrots (depending on size), grated 1-2 fennel bulbs, thinly sliced or grated 1/2 cup walnuts (optional) 2 tablespoons lemon juice 1 tablespoon honey 3 tablespoons olive oil 1 teaspoon salt, or to taste pepper to taste PREPARATION If using walnuts, [...]

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Herb-Roasted Rutabaga

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From Cooks Illustrated, January 1994 INGREDIENTS 1/2 medium head of garlic 1 large rutabaga, peeled and cut into 1/4-inch pieces 2 shallots or 1/2 cup regular onion, chopped 1 tablespoon vegetable or olive oil 1 teaspoon fresh rosemary or thyme leaves, finely chopped Salt Ground black pepper PREPARATION Heat oven to 375°F. If roasting garlic [...]

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Asian Style Black Spanish Radish

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Recipe Courtesy of Capay Valley Farm Shop INGREDIENTS 2 tablespoons extra virgin olive oil .75- 1 lb Spanish radishes, cut in 1/4 inch cubes 1 small onion diced 1/4 cup rice wine or white wine vinegar 1/4 cup water About 2 teaspoons honey PREPARATION Sauté onion and radishes in 1 tablespoon oil for 2 minutes. [...]

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Simple Pasta with Romanesco Broccoli

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Courtesy of Capay Valley Farm Shop Like any dish, Romanesco and pasta can be made simply or can be dressed up. This recipe is delicious with capers, sausage, and various green herbs. INGREDIENTS 1 head romanesco broccoli 8 oz of penne or your favorite whole wheat pasta 2 tablespoons olive oil for cooking + 2 [...]

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Broccoli Noodle Stir-Fry

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Recipe courtesy of Capay Valley Farm Shop This simple stir-fry can be adapted to include most any vegetables. Cook carrots or other tougher veggies first, followed by broccoli, sugar snap peas and greens. A stir-fry like this one is great served warm but can also be set aside for lunch or eaten as a cold [...]

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The Greens Challenge

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By Farm Shop Team Member Seth Wright, courtesy of Capay Valley Farm Shop Greens are back folks and they are back in a big way. From now until summer, a diversity of greens will be a big part of your diet. This is because they thrive in the cool, wet weather that is quickly approaching. This [...]

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Squash and Greens Risotto

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Recipe Courtesy of Capay Valley Farm Shop INGREDIENTS 2-3 lbs. winter squash 5 cups chicken broth 1  cup dry white cooking wine 1 medium leek, chopped 1 tablespoon olive oil 1 1/2 cups Arborio rice 1 teaspoon minced garlic 1/2 teaspoon ground cumin 5 tablespoons Parmigiano-Reggiano 1 teaspoon salt 1 1/2 teaspoons chopped fresh sage [...]

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Garlic Dill New Potatoes

potatoes dill

Recipe courtesy of Capay Valley Farm Shop INGREDIENTS 1 pound of new potatoes, cut into eighths 2-3 teaspoons extra virgin olive oil 1 tablespoon chopped fresh dill 2 teaspoons garlic, chopped 1/4 teaspoon salt PREPARATION Cut the potatoes in half, cut the halves in half, then cut the quarters in half, so that you have [...]

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Perfect Potato Leek Frittata

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Courtesy of Capay Valley Farm Shop This is a simple, versatile recipe perfect for any meal. It can include almost any of the produce from your refrigerator including greens, herbs, mushrooms, any kind of onion, and tomatoes or zucchini in the summer. It can also be as simple as five ingredients, with minimal preparation. INGREDIENTS [...]

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Sautéed Green Beans

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Courtesy of Capay Valley Farm Shop INGREDIENTS 1/2 lb green beans 3 cloves garlic, chopped 2 tablespoons olive oil salt PREPARATION Trim the stems off the beans and slice into desired length. In a skillet, heat oil and add garlic, stirring for about 3 minutes. Add the green beans and cook, stirring until done to [...]

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Acorn Squash Quesadilla

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Courtesy of Capay Valley Farm Shop The secret to getting your quesadillas crisp is to cook them in either butter or lard, and no skimping. A griddle is best if you have one, but a regular old frying pan will do in a pinch. INGREDIENTS 1 small/medium acorn squash 4 tablespoons olive oil 3 tablespoons [...]

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Asian Greens with Toasted Almonds

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Courtesy of Capay Valley Farm Shop This is a great recipe for Spring in the Valley when there is an abundance of green garlic and Asian greens. Using almonds instead of the more traditional peanuts or cashews gives the dish a local flair. INGREDIENTS 2 tablespoons olive oil 1 bunch chopped green garlic, white and green [...]

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Chicken with Apples, Potatoes & Escarole

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Courtesy of Capay Valley Farm Shop INGREDIENTS 3/4 lb potatoes, cut in to 1 inch cubes 4 boneless chicken breasts with skin (I also use pork chops in this recipe) Salt and pepper to taste 3 tablespoons extra virgin olive oil (EVOO) 5 tablespoons unsalted butter 2 apples, cored and cut into 12 slices each apple 1 [...]

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Chinese Eggplant With Garlic Sauce

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Courtesy of Capay Valley Farm Shop INGREDIENTS .75 – 1 lb Chinese Eggplant, cut in 1/2 in x 2 in strips 5  tablespoon peanut or other high-heat oil 2 teaspoon fresh ginger, chopped 4 cloves garlic, chopped 1 Tbsp hot chili paste 2 Tbsp soy sauce 1 teaspoon sugar 1/2 C water Green onion, chopped 1 [...]

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Raw Carrot Onion Salad

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Courtesy of Capay Valley Farm Shop INGREDIENTS 3 carrots, grated 1/2 small onion, diced 1 tablespoon olive oil 1/2 teaspoon lemon zest, grated (optional) 1/2 teaspoon lemon juice salt and pepper to taste PREPARATION In a bowl, toss the carrots, onion, lemon juice and zest. Season with salt and pepper to taste.

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Roasted Okra

okra

Courtesy of Capay Valley Farm Shop INGREDIENTS 1 pint (or more!) okra, sliced in 1/2 inch rounds 1/2 tablespoon Extra Virgin Olive Oil salt and pepper to taste fresh tomato, chopped (optional) PREPARATION Preheat over to 425 degrees F. Toss okra with olive oil, salt, pepper and arrange on a baking pan.  Roast 10-15 minutes [...]

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Babaganouj

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Recipe courtesy of Capay Valley Farm Shop INGREDIENTS 1 lb eggplant, whole (any variety will work, but rounder varieties can be easier to use) 1/4 cup tahini 2 cloves garlic, peeled and minced 3 tablespoons extra virgin olive oil Juice of  1/2 lemon salt to taste PREPARATION Bake eggplant rubbed with EVOO at 350 F [...]

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A Look Back At August On Riverdog Farm

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Courtesy of Capay Valley Farm Shop 8/27/13 The first sign of the changing seasons in our region is cooler nighttime temperatures. Last week we had nighttime temperatures in the low fifties. There is also a lot of morning dew which indicates that the day and nighttime temperatures are far apart, sometimes by 40 degrees!! Cooler temperatures [...]

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Easy Roasted Eggplant Cubes

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Courtesy of Capay Valley Farm Shop INGREDIENTS 1 lb eggplant (any variety) 2 tablespoons olive oil salt & pepper and/or your favorite seasoning PREPARATION Preheat oven to 425 degrees. Peel about half the eggplant in stripes. This provides some texture and form to the eggplant. Cut eggplant into 1 inch cubes and toss with olive oil. [...]

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Penne with Zucchini & Basil

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Adapted from World Vegetarian by Madhur Jaffrey, courtesy of Capay Valley Farm Shop INGREDIENTS 1 lb of zucchini, halved and cut in 1/4 inch in slices Salt 5 tablespoon extra virgin olive oil 1 large onion, peeled and cut into fine half rings 1/4 cup vegetable stock About 30 fresh basil leaves, torn in pieces 1/2 [...]

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Tales of Tomato Season

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By Farm Shop Team Member Seth Wright, courtesy of Capay Valley Farm Shop As I drive around the valley, everywhere I look tomato plants are quickly growing larger. Watching them grow is torture because tomatoes have been on my mind since they went out of season early last fall. The funny thing is, I didn’t even [...]

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Cucumber Green Bean salad

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Recipe Courtesy of Capay Valley Farm Shop INGREDIENTS 1/2 pound cucumbers 1 onion 1/4 pound green beans trimmed and cut in halves Fresh Mozzarella balls (the little ones) Oil and vinegar dressing Salt and pepper to taste PREPARATION Peel and slice whole the cucumbers into a bowl (the amount of cucumbers will vary depending on [...]

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Summer Squash Bread

Zucchini bread with carrots and walnuts

Recipe from Karina Lee, courtesy of Capay Valley Farm Shop INGREDIENTS 2 1/3 cups all purpose flour 1 1/2 cups sugar (or just 1 cup depending on how sweet you like it) 2 cups summer squash, grated 2/3 cup shortening or 2 sticks butter 2/3 cup milk 3 eggs 1 1/4 teaspoons baking powder 1 1/4 [...]

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Fried Sweet Peppers

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Recipe courtesy of Capay Valley Farm Shop INGREDIENTS 1 pint of Padron Peppers Extra Virgin Olive Oil (EVOO) Salt to taste PREPARATION Heat a non-stick prying pan over high heat until very hot. Dry fry the peppers, shaking pan regularly to stir, until peppers are charred, puffed up and bouncing around the pan. Do not [...]

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Lentil Salad With Carrots, Tomatoes & Peppers

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Adapted from Self Magazine, courtesy of Capay Valley Farm Shop INGREDIENTS 1/2 lb brown lentils, rinsed 2 bay leaves 2 cloves garlic, minced 2 peppers cored, seeded and diced into 1/2-inch pieces 1/2 cup diced carrot 1/2 cup chopped tomato 1/3 cup crumbled reduced-fat feta 1/4 cup thinly sliced kalamata olives 1/4 cup diced red [...]

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Spaghetti With Cherry Tomatoes

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Courtesy of Capay Valley Farm Shop INGREDIENTS 1 pint of cherry or saladette tomatoes (any variety), halved 1 large shallot or small onion, minced 1 tablespoon of extra virgin olive oil small pinch of chili or pepper flakes enough spaghetti for two 1/4 cup of loosely packed fresh basil (optional) salt and black pepper to taste [...]

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Fried Sweet Peppers

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Recipe courtesy of Capay Valley Farm Shop INGREDIENTS 1 pound sweet Italian frying peppers (such as Jimmy Nardellos) Extra Virgin Olive Oil (EVOO) Salt to taste Crusty bread, sliced in half lengthwise Optional – soft, mild cheese PREPARATION Brush the bread with EVOO and slide it under the broiler or into the oven at 325º. Slice [...]

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Jalapeño Peppers Stuffed 3 Ways

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Courtesy of Capay Valley Farm Shop Jalapeño Peppers are a hopping hot pepper, but mellow when cooked, making stuffed peppers an awesome summer appetizer. Class recipes wrap the peppers in bacon—dairy and meats complement the spiciness particularly well. Below are some yummy, cheese-based stuffings for baked jalapeños. INGREDIENTS 1/2 – 1 lb of Jalapeño peppers, [...]

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Caprese Salad

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Recipe courtesy of Capay Valley Farm Shop INGREDIENTS 3 vine-ripe tomatoes, sliced in 1/2-inch rounds 1 pound fresh mozzarella, sliced 1/4-inch rounds 1 bunch fresh basil, leaves removed Extra-virgin olive oil, for drizzling Coarse salt and pepper PREPARATION Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow [...]

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Sautéed Zucchini With Basil

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Adapted from Cucina Rustica by Viana La Place and Evan Kleiman, courtesy of Capay Valley Farm Shop INGREDIENTS 1 lb fresh zucchini 3 tablespoons extra virgin olive oil (EVOO) 1 clove garlic, minced 2 tablespoons grated romano cheese salt and freshly ground black pepper to taste 5 large basil leaves, torn PREPARATION Wash the zucchini and [...]

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Greek Cucumber Salad

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Courtesy of Capay Valley Farm Shop INGREDIENTS 2 medium cucumbers, peeled and thinly sliced 1 teaspoon salt 1 tablespoon finely chopped fresh dill or 1 teaspoon dried 1 clove garlic, chopped 3 tablespoons lemon juice 1 1⁄2 cups strained Greek-style yogurt Paprika to garnish PREPARATION Toss cucumbers with salt. Leave for about 15-20 minutes. Combine the dill, [...]

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Summer Squash & Feta Cheese Salad

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Adapted from World Vegetarian by Madhur Jaffrey, courtesy of Capay Valley Farm Shop INGREDIENTS 1 lb summer squash, trimmed & cut in 1 inch segments Salt 2 scallions, cut into fine rounds ½ lb feta cheese 2 tablespoons fresh herbs, chopped ¼ cup extra virgin olive oil ¼ cup fresh lemon juice PREPARATION Cut each [...]

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Corn & Pepper Pudding

Freshly cut kernels of corn from a corn cob

Recipe by FarmShares member Martha S.,  courtesy of Capay Valley Farm Shop INGREDIENTS 1 1/2 cups corn cut from the cob (3 ears or so) 3 gypsy peppers, seeded and diced 2 large jalapeño peppers, seeded and minced (optional) 2 large yellow onions, chopped 3 or 4 large cloves garlic, minced 2  cups sharp cheddar [...]

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Steamed Corn On The Cob

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Courtesy of Capay Valley Farm Shop INGREDIENTS Ears of fresh, sweet corn Large pot Water Salt to taste PREPARATION Shuck the sweet corn and discard the husks. Trim any insect-chewed ends from the corn cobs. Put 2 inches of water in the bottom of the pot, add salt to the water and cover with a [...]

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Penne With Summer Squash & Basil

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Adapted from World Vegetarian by Madhur Jaffrey, courtesy of Capay Valley Farm Shop INGREDIENTS 3-4 small to medium summer squash Salt 5 tablespoons extra virgin olive oil 1 large onion, peeled and cut into fine half rings 1/4 cup vegetable stock or water About 30 fresh basil leaves, torn in pieces 1/2 cup fresh mint [...]

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Basic Sautéed Green Beans

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Courtesy of Capay Valley Farm Shop INGREDIENTS 1/2 lb green beans 3 cloves garlic, chopped 2 tablespoons olive oil salt PREPARATION Trim the stems off the beans and slice into desired length. In a skillet, heat oil and add garlic, stirring for about 3 minutes. Add the green beans and cook, stirring until done to your [...]

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Organic Vs. Conventional: The Long Term Study

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By Judith Redmond of Full Belly Farm, courtesy of Capay Valley Farm Shop I participate in a national group that for the past few years has worked to develop policy and action recommendations for food and agriculture.  The group includes people from various parts of the food chain, and it has been clear from the start [...]

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Spinach & Mushroom Saute

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Courtesy of Capay Valley Farm Shop INGREDIENTS 4 tablespoons butter or olive oil 1/2 lb mushrooms, sliced 1 lb spinach, rinsed and chopped, stems included but separate Salt and pepper PREPARATION In a large saucepan, melt 2 tablespoons butter over medium heat, add the mushrooms and a pinch of salt. Saute the mushrooms, stirring occasionally, about [...]

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New Potatoes and Basil

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Courtesy of Capay Valley Farm Shop INGREDIENTS 1 1/2 lbs new potatoes 2 tablespoons butter 1/2 bunch basil, minced (substitute or add parsley, dill, cilantro) 2 large shallots, spring onions, or 1/2 cured onion, diced 2 large garlic cloves, minced salt and pepper to taste sour cream or plain yogurt (optional) PREPARATION Pierce potatoes with [...]

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Simple Bok Choi Stir-Fry

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Courtesy of Capay Valley Farm Shop INGREDIENTS 1 tablespoon sesame, coconut, or canola oil (or other high-heat oil; butter works as well) 2 cloves of garlic, diced 1 teaspoon dried ground ginger or 1 inch of fresh ginger, diced 1 head of bok choi, trimmed & chopped 1 1/2 tablespoons tamari or soy sauce PREPARATION [...]

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Can Gardens Transform Detroit?

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by Judith Redmond of Full Belly Farm, courtesy of Capay Valley Farm Shop I was recently in Detroit for a food and farming policy meeting. While there, our group took a field trip to meet local leaders in the urban gardening and farm to school movement. On the way, looking out the windows of the bus, we [...]

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Lemon Verbena Iced Tea

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Courtesy of Capay Valley Farm Shop INGREDIENTS 1 bunch lemon verbena Water to cover Sweetener (optional) PREPARATION Rinse lemon verbena and place in a large pot, reserving a few leaves for garnish. Cover with cold water and bring to a boil. Boil for 5 minutes, turn off and allow to steep and cool. Can be boiled [...]

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Broccoli Fritters

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Adapted from smittenkitchen.com, courtesy of Capay Valley Farm Shop INGREDIENTS 3 cups chopped broccoli (including peeled stems) 1 egg, lightly beaten 1/2 cup flour 1/3 cup grated hard cheese 2 cloves garlic, finely chopped Salt, pepper and red chili flakes to taste Butter or other high-heat oil for cooking PREPARATION Steam broccoli in steamer basket [...]

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Middle Eastern Carrot Fennel Slaw

grated carrots

Recipe courtesy of Capay Valley Farm Shop INGREDIENTS 1 large or 2 small bulbs fennel, trimmed and thinly sliced 4 carrots, peeled and thinly sliced 1/4 cup lemon juice 1/2 cup extra virgin olive oil (EVOO) 3/4 teaspoon ground dried coriander 1/4 teaspoon salt PREPARATION Toss sliced carrots and fennel. In a separate bowl, mix [...]

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Greens Cakes With Sour Cream & Walnuts

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Recipe by Christopher A. West, courtesy of  Capay Valley Farm Shop INGREDIENTS 1 bunch kale or other green, stemmed and chopped in 1/2 inch strips 3 oz Extra Virgin Olive Oil 3 cloves garlic, peeled and sliced 3 eggs 3.5 oz walnuts 1 tablespoon Spice Mix (1 teaspoon Paprika, 1/4 teaspoon Cayenne, 1/4 teaspoon Cinnamon, [...]

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Broccoli Carrot Casserole

broccoli casserole

Adapted from allrecipes.com INGREDIENTS 2 cups fresh broccoli florets 1 cup diced carrots 1 cup diced celery (optional 1 cup chopped onion 4 teaspoons butter 1  1/2 cups shredded cheddar cheese 1/4 cup chicken broth Salt and pepper to taste PREPARATION In a large skillet, sauté the carrots, celery, and onion in 3 teaspoons butter [...]

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Roasted New Potatoes

Roasted Potatoes

Recipe courtesy of Capay Valley Farm Shop INGREDIENTS 1 pound of new potatoes, gently cleaned, cut in half or quarters 1-1/2 tablespoons olive oil 2 cloves garlic, crushed and chopped 1-2 teaspoons fresh rosemary, bruised and chopped 1/4 teaspoon sea salt Pepper to taste PREPARATION Preheat oven to 425°F. Put potatoes in a mixing bowl. Sprinkle [...]

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Grilled Asparagus With Arugula Pesto

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Courtesy of Capay Valley Farm Shop INGREDIENTS 1- 1 1/2 bunches green asparagus 1 bunch arugula Parmesan cheese, cut in 1-inch super thin strips Extra Kalamata olives chopped Lime PREPARATION Blanche the asparagus (about 90 seconds). Grill asparagus over low heat on the grill or grill-like surface. Blanche the arugula and blend it with olive [...]

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Cooking Ideas For Sugar Snap Peas

sauteed sugar snap peas

Courtesy of Capay Valley Farm Shop Sugar snap peas are a sweet, crunchy snack, just as they are! The shells and all can be eaten, end to end. You can pop them in your lunch or keep them at your desk for mid-afternoon munching. Here are some other options for enjoying this spring treat: Put [...]

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Cooking Ideas For Cilantro

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Courtesy of Capay Valley Farm Shop Although cilantro is often eaten with summer crops like tomatoes, it is a cool season crop available from the Capay Valley in the spring. It goes especially well with lemon or lime juice, Mexican dishes and pan-Asian food. Here are a few ways to enjoy this fresh green herb. [...]

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Greenhouse Work

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By Judith Redmond of Full Belly Farm, courtesy of Capay Valley Farm Shop Years ago, when European lords and ladies were interested in botany and agriculture, greenhouses were elaborate, beautiful buildings covered with glass and full of complicated heating, cooling and lighting equipment. If these grand greenhouses at Kew Gardens or the Palace of Versailles form [...]

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Roasted Spring Cippolini Onions

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Courtesy of Capay Valley Farm Shop Cippolini onions are an excellent variety of onion for roasting or grilling, as they are extra sweet when cooked or caramelized. INGREDIENTS Spring cippolini onions, green trimmed off 3 tablespoons olive oil 1 tablespoons honey 1 tablespoons balsamic vinegar 1 teaspoon dried thyme salt to taste PREPARATION Preheat oven to [...]

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Dandelion Green Pesto

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Adapted from David Lebovitz’s blog at davidlebovitz.com; courtesy of Riverdog Farm &  Capay Valley Farm Shop INGREDIENTS 3/4 bunch dandelion greens, rinsed and stems trimmed 1/2 cup olive oil 2-3 green garlic bulbs, with the tough green leaves and roots cut off 3 tablespoons walnuts, lightly toasted 3/4 tsp sea salt 1 1/4 oz Parmesan [...]

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Creamy Radish Dip

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Courtesy of Capay Valley Farm Shop INGREDIENTS 1 package (8 oz) cream cheese 2 oz feta chees 3/4 cup finely chopped radish 1/4 finely diced red onion ground pepper to taste PREPARATION Allow cream cheese to warm to room temperature and combine with feta cheese. Cream with spoon. If you prefer a smoother consistency, combine radishes, [...]

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Spinach & Asparagus Pasta Salad

Asparagus

Courtesy of Capay Valley Farm Shop INGREDIENTS 1 large bunch asparagus, cut in 1″ lengths 2 tablespoons + 1/4 cup olive oil salt and pepper to taste 3/4 lb uncooked penne or other pasta shape 2 green or spring onions, chopped 2 tablespoons white wine vinegar 1 tablespoon soy sauce 1 bunch fresh spinach, rinsed and trimmed [...]

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Savory Turnip Omelette

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Adapted from Sunny Sky Farms, courtesy of Capay Valley Farm Shop INGREDIENTS 1 lb turnips salt & pepper 1/4 cup butter 1 teaspoon fresh chives or finely chopped spring onion greens 3 eggs 1/2 cup chopped fresh parsley (optional) 2 tablespoons extra virgin olive oil PREPARATION Grate the turnips coarsely, no need to peel. Soak in [...]

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Citrus Beet Salad

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Courtesy of Capay Valley Farm Shop INGREDIENTS 4 chioggia beets, with 1 inch of stems 2 tablespoons fresh onion greens, finely chopped 2 tablespoons raspberry vinegar (or other vinegar) 2 tablespoons chopped fresh mint 1 tablespoon grated orange zest 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 cup olive oil  PREPARATION Cover beets in water [...]

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Citrus Beet Salad

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Courtesy of Capay Valley Farm Shop INGREDIENTS 1 bunch beets, greens removed 2 navel or blood oranges, peeled and sliced in rounds 1/4 cup walnuts, chopped 1/2 red onion, thinly sliced (optional) 2 tablespoons vinegar 3 tablespoons olive oil 2 teaspoons honey 1 teaspoon Dijon mustard  PREPARATION Trim and scrub the beets, place them in a [...]

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Kale & Cannellini Beans

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Courtesy of Capay Valley Farm Shop INGREDIENTS 1 bunch kale, stems and ribs removed Salt and freshly milled pepper 1 small onion, finely diced 3/4 tablespoon olive oil 1 plump garlic clove, minced Pinch red pepper flakes 1 teaspoon chopped rosemary 1/4 cup dry white wine 2/3 cup cooked cannellini, rinsed well if canned Freshly grated [...]

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Asian Noodle Salad with Radishes & Greens

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Courtesy of Capay Valley Farm Shop INGREDIENTS 4 servings (8 ounce) your favorite whole wheat, soba, or rice noodle 1 bunch spinach, chard, beet, or radish greens roughly chopped 1/2 pound radishes, sliced thinly in rounds 1/2 cup black or white sesame seeds Fresh cilantro, roughly chopped (optional) 3 tablespoons soy sauce or tamari 3 [...]

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Indian Collard Haak

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Recipe Courtesy of Capay Valley Farm Shop INGREDIENTS 1 bunch collard greens, chopped 1 spring onion, tip to tip, chopped 1 tablespoon olive oil 1 green chile, chopped (optional) 1 dried red chile, broken OR 1 teaspoon red pepper flakes 1 teaspoon fresh grated ginger OR a pinch of dried ginger 1/2 teaspoon mustard seeds [...]

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Celery Root Pilaf

Fresh celeriac root

Recipe Courtesy of Capay Valley Farm Shop INGREDIENTS 1 tablespoon olive oil l
  medium celery root, diced 1/2 onion, diced 1 cup wild rice 2 teaspoons dried thyme 2 cups broth salt and pepper to taste 1/4 cup dried cranberries or raisins PREPARATION Heat oil in skillet, add celery root and onion and sauté until [...]

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Bok Choy With Green Garlic & Toasted Almonds

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Courtesy of Capay Valley Farm Shop INGREDIENTS 2 tablespoon olive oil 1 bunch chopped green garlic, white and green parts 1 lb bok choy or other Asian green, rinsed, quartered and chopped (depending on size) 1/2 teaspoon sesame oil Salt to taste 1/2 cup chopped almonds PREPARATION Heat olive oil in a large sauté pan [...]

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Arugula Salad With Tangerines

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Recipe Courtesy of Capay Valley Farm Shop INGREDIENTS 1 bunch arugula, washed and chopped 2 murcott mandarins peeled & sectioned 3 tablespoons extra virgin olive oil 1 tablespoon red wine vinegar or other vinegar of choice 2 teaspoons honey 1/3 cup chopped almonds or walnuts 2 oz feta cheese (optional) 1/4 red onion, thinly sliced [...]

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Roasted Root Veggies

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Courtesy of Capay Valley Farm Shop  INGREDIENTS Up to 6 lbs beets, potato, sweet potato, celery root, turnips, carrots rutabaga or other root veggies, sliced in 1/2 inch pieces 3 tablespoons butter, melted 3 tablespoons olive oil 4 1/2 teaspoons thyme 1 1/2 teaspoons salt 3/4 teaspoon coarsely ground pepper 3 cloves garlic, minced  PREPARATION In a [...]

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Daikon Salad

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Adapted from sarahscucinabella.com, courtesy of Capay Valley Farm Shop INGREDIENTS 2 cups grated daikon radish 1 teaspoon kosher salt 1 tablespoon seasoned rice vinegar 2  teaspoon granulated sugar 1  teaspoon sweet rice wine (optional) Optional: crushed peanuts PREPARATION Place the daikon in strainer, sprinkle with salt and mix. Let sit for 30 minutes, squeeze out [...]

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Greens With Green Garlic

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Courtesy of Capay Valley Farm Shop INGREDIENTS 1 – 2 tablespoons olive oil 3 stalks green garlic (green and white parts), chopped salt to taste 2 slices prosciutto, sliced (optional) 1 bunch swiss chard or mustard greens, chopped freshly ground black pepper fresh lemon juice PREPARATION Heat oil over medium heat, add green garlic and [...]

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Fennel Citrus Salad

Fennel

Courtesy of Capay Valley Farm Shop INGREDIENTS 1 bunch of baby fennel bulbs, trimmed, some fronds reserved 2 navel oranges or tangelos peeled and sliced in rounds 1/2 lb spinach or salad greens, rinsed & stemmed 3 Tablespoons olive oil 1 Tablespoon balsamic vinegar PREPARATION Combine greens, fennel and citrus in a salad bowl. Distribute [...]

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Kuri Kustards

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By FarmShares member Martha Slater, Courtesy of Capay Valley Farm Shop INGREDIENTS 1 red kuri squash 1 cup white sugar 2 cup hot milk 1 tablespoon melted butter 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 3 eggs pinch of salt PREPARATION Halve the squash and remove the seeds, put it back together and wrap [...]

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Tokyo Turnips Nested In Their Greens

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Courtesy of Capay Valley Farm Shop INGREDIENTS 1 bunch tokyo turnips with greens about 2 tablespoons olive oil sea salt pepper PREPARATION Cut greens from turnip necks, rinse and set aside. Pare necks and scrub turnips. Set turnips in steaming basket over boiling water and arrange greens over them. Cover and steam until turnips are [...]

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6 Simple Ways To Enjoy Cilantro

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Courtesy of Capay Valley Farm Shop Although cilantro is often eaten in salsas with summer crops like tomatoes, it is a cool season crop available in the spring. It goes especially well with lemon or lime juice, many Central and South American dishes and pan-Asian food. Here are a few ways to enjoy this fresh [...]

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Squash and Greens Risotto

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Courtesy of Capay Valley Farm Shop INGREDIENTS 1 – 2 lbs. winter squash 5 cups chicken broth or water 1 cup dry white cooking wine 1 medium leek, chopped 1 tablespoon olive oil 1 1/2 cup Arborio rice 1 teaspoon minced garlic 1/2 teaspoon ground cumin 5 tablespoon Parmigiano-Reggiano 1 teaspoon salt 1 1/2 teaspoon chopped [...]