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Recipe courtesy of Delilah’s Farm INGREDIENTS 2 cups white whole-wheat flour (or all-purpose) 1 cup sugar or 2/3 cup honey 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 4 eggs, lightly beaten 1 1/4 cups vegetable oil 3 cups grated carrots 1 cup walnuts, raisins and/or pineapple (optional) PREPARATION Preheat oven to 350°F. [...]
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Courtesy of Capay Valley Farm Shop INGREDIENTS 1 &1/2 lbs root vegetables (such as rutabaga, turnips, carrots or beets), shredded with a grater or in a food processor 1 onion, finely chopped 1 egg 1 cup whole wheat flour 1 cup white flour 1 1/4 cups milk 1 tsp salt 4-6 Tbsp vegetable oil or [...]
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Adapted from localfoods.about.com INGREDIENTS 2 sweet potatoes 3–4 carrots 3–4 radishes 1 teaspoon salt 1/2 cup milk (approximate) 2–3 tablespoons butter Salt and pepper to taste PREPARATION Peel sweet potatoes, and cut all veggies into large, similarly sized chunks. Put them in a pot and cover with cold water. Add salt and bring to a [...]
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by Tanya Milosevich INGREDIENTS 2 parsnips, scrubbed well or peeled and cut in diagonal chunks 3–4 carrots, scrubbed well or peeled and cut in diagonal chunks 1–2 potatoes, sliced in wedges 1–2 yams, sliced in wedges 1 red onion, sliced in eighths 1/3–1/2 cup olive oil Salt and pepper to taste Fresh herbs for garnish [...]
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Adapted from recipebinder.com INGREDIENTS 1 head of kohlrabi (greens removed), peeled 2 carrots, washed well 1 apple or Asian pear, with peel (or half of each) 1 cup leafy greens, chopped, such as Swiss chard, spinach, or kale (optional) 1 of 3 dressing choices (following) Dressing 1: Apple Vinaigrette 4 tablespoons olive oil 2 tablespoons [...]
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Adapted from Epicurious INGREDIENTS 1 bunch carrots, peeled 1 1/4 cups water 1 cup cider vinegar 1/4 cup sugar 2 garlic cloves, lightly crushed 1 1/2 teaspoons dill 1 1/2 tablespoons coarse salt 2 bay leaves PREPARATION Cut carrots into sticks approximately 1/2-inch thick. Bring a medium-sized pot of lightly salted water to a boil. [...]
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Recipe courtesy of Delilah’s Farm INGREDIENTS 3 tablespoons olive oil 1 tablespoon butter 1 cup coarsely shredded summer squash, about 2 inches long 1 cup coarsely shredded carrots or sweet potatoes, about 2 inches long 4 cloves of garlic, thinly sliced 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon red pepper flakes 1/2 pound pasta, [...]
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Adapted from allrecipes.com INGREDIENTS 2 cups fresh broccoli florets 1 cup diced carrots 1 cup diced celery 1 cup chopped onion 4 teaspoons butter, divided 1 1/2 cups shredded cheddar cheese, divided 1/4 cup vegetable broth Salt and pepper to taste PREPARATION In a large skillet, sauté the carrots, celery, and onion in 3 teaspoons [...]
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By Heidi Lewis “In the hierarchy of healthy vegetables, heirlooms are at the top,” says Shyryn Joy. She explains this statement by adding that “they’re closest to their natural order and have the most integrity.” Vegetables from heirloom plants are true to their seed, as opposed to hybrids—when planted, an heirloom seed will give the same results every time. They’re [...]
Recipe courtesy of Delilah’s Farm INGREDIENTS 1/4 cup olive oil 1/4 cup red wine vinegar 1 tablespoon honey 1 tablespoon Dijon mustard 1/4 teaspoon salt Pinch of pepper 1 cup carrots, in 1 inch chunks 1 cup potatoes, in 1 in chunks 1 tablespoon finely chopped green garlic Optional:1 tablespoon chopped herbs (parsley, thyme, oregano, [...]
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