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Join Our Free Choice CSA Program! Shop for local veggies and artisan foods using your member dollars at our farm store or any of our market location! Learn More...
The Farm Store
The Little Red Farm Store is adding more and more products every week. It is quickly becoming a unique and true resource for Fresh Eats CSA members, Neighbors and Friends. Read More...
Recipes
Lime Basil Ice Cream
Aug, 2010
The guy (that would be Chris!) who is subbing for Charmaine at the NIH today said that you all are looking for new things to do with the lime basil. Well, Sunday I had most of a bunch left, so I decided to make ice cream. Year
Braised Swiss Chard with Currants and Feta
1 lb (2 bunches?) Swiss Chard
1 large garlic clove, finely chopped
2 TBS olive oil
1/2 tsp salt
1/4 tsp black pepper
3 TBS dried currants
1/3 cup water
1 1/2 oz feta, crumbled
cut stems and center ribs from chard, discarding any tough
The BEST Pumpkin Pie – from Fresh REAL Pumpkin!
Recipe adapted from Nourishing Traditions by Sally Fallon
Pumpkin & Coconut Soup
Serves 4
3 T peanut oil
4 sprigs fresh thyme
2 garlic cloves, coarsely chopped
1 red chili, seeded and coursely chopped
1 t. cumin seeds
2 c pumpkin puree
1 T brown sugar
1 1/2 c vegetable stock
14 oz can coconut milk
1-2 T lemon or lime ju
THYME-BRAISED ZUCCHINI IN CRÈME FRAICHE
Braising zucchini brings out their subtle, delicate flavor.Serves 4
ROASTED CHICKEN WITH LEMON AND THYME
There is nothing more satisfying than a simple roasted chicken. Serve with garlic mashed potatoes.
MUSTARD TARRAGON CHICKEN
This quick and easy dish works equally well for weeknight cooking or for company.
SAGE BUTTER SAUCE
This sauce is fabulous on pasta, grilled or roasted lamb, chicken, tofu or vegetables.
DEEP-FRIED SAGE LEAVES
These fried sage leaves make a beautiful and delicious garnish on a main dish or appetizer
BAKED OLIVES WITH ROSEMARY
BAKED OLIVES WITH ROSEMARYA delightful hors d’oeuvre from the Mediterranean region.
2 cups plump green (or black) olives½ cup dry white wine2 tablespoons extra-virgin olive oil2 garlic cloves, finely mincedFew sprigs fresh rosemary&frac
ROSEMARY OMELETTE
ROSEMARY OMELETTE Serves 1
3 Eggs1/3 cup Grated cheddar cheese1/3 cup Grated Swiss cheese1 heaping tsp chopped rosemarySalt and pepper1 TBL olive oil and 1 TBL butter
Mix eggs with spoon, add cheeses, rosemary and salt and pepper to taste. Heat up
TURKEY STUFFING WITH POULTRY BLEND AND WILD MUSHROOMS
TURKEY STUFFING WITH POULTRY BLEND AND WILD MUSHROOMS For 14 to 16 Lb Turkey
1 Lg Yellow onion diced1 Lb mixture of Portobello and shitake Mushrooms sliced1 Lg loaf of dried bread crumbs (approx. 8 cups)2 TBL butter for sautéing2 TBL Osage Po