Summer Daze Green Smoothie 

Recipe from local vegan athlete Sam Sylvester

Smoothies are the perfect food for these hot days and this is one of my favorite recipes! 

Ingredients:

  • 1 1/4 cup non dairy milk
  • 1 frozen banana 
  • 1 heaping cup chopped & destined kale (can substitute any green)
  • 1 Tablespoon peanutbutter or almond butter 
  • 1 Tablespoon chia seed or ground flax seeds 
  • ~1/4 teaspoon vanilla extract 
  • 1/8 teaspoon turmeric
  • dash of cinnamon
  • dash of allspice 
  • 3-4 ice cubes 
  • Optional: squeeze of citrus or mint leaves.

 

Add all ingredients to a high powered blender and blend until smooth. 

Makes 1 smoothie.

Sam has been an athlete all her life, competing in ultimate frisbee at the collegiate level, and for the past 4 years has embraced a complete vegan diet while maintaining her active lifestyle. 
She recently completed a 100 mile bike ride for Team in Training and has more triathlons and half marathons lined up for 2017. 

Arugula, Kale & Toasted Cashew Pesto

Recipe By Chef Anna Buss

Ingredients:

  • 2 cups, tightly packed fresh kale leaves
  • 2 cups, tightly packed fresh arugula leaves
  • 1 clove of green garlic
  • ½  cup of cashews
  • 1 cup of EVOO
  • 1 tbsp champagne vinegar
  • ¾ tsp kosher salt
  • Parmigiano Reggiano

  •  

Method:

Wash greens and de-stem the kale. Bring roughly 2 quarts of salted water to a boil. Blanch kale and arugula separately for about a minute or until the leaves become a deep green. Drain leaves into a colander and run cold water over them. Press leaves to remove excess water and let drain. Meanwhile, bring a saute pan to a medium heat, add raw cashews and a pinch of salt. Occasionally, move the pan around to prevent the cashews from burning.

Toast until you start to smell a nutty aroma and the cashews have browned on either side. Remove from pan and let cool. Mix all ingredients in a blender until smooth. Cook your pasta of choice according to the instructions on the box. When pasta is ready, strain and immediately toss with a little olive oil and salt. Add pesto to coat and garnish with parmesan. Store any remaining pesto in an airtight container in the refrigerator for up to a week. If you wish to preserve a large batch of pesto, portion it into ziplock bags and freeze for up to a year.

Kale Salad with Spring Garlic and Meyer Lemon Mayo Dressing

Recipe by Chef Mario Hernandez 

Ingredients:

  • 1 bunch of Cavolo Nero (Dino Kale), leaves removed from stem and set aside. Chop the stems into ¼ inch bite size pieces and blanch them in salted water until tender and completely dried. (Completely drying the leaves and stems will allow the dressing to properly adhere to the salad)

  • ¼ cup of fried bread crumbs (we always use leftover bread for this)
  • Parmigiano Reggiano to taste
  • ¼ cup of capers, washed, completely dried and minced
  • 1 sprig of spring garlic, minced and macerated in lemon juice for 5 minutes
  • 2 heaping spoonfuls of quality mayonnaise (feel free to make your own! We have a toddler and wanted to avoid raw eggs, although we always use pastured eggs)
  • Meyer lemon juice to taste
  • Kosher salt and freshly ground black pepper to taste
  • A splash of water to thin out the dressing (feel free to use wine if you’d like)

Method:

In a medium mixing bowl, mix the macerated spring garlic, the minced capers, mayonnaise, Meyer lemon juice, salt and black pepper, until it is fully incorporated.

In a larger mixing bowl, place the cavolo nero leaves, and stems. Add the salt and pepper directly to the kale and mix with your clean hands. Add the dressing to the bowl and continue mixing using your hands until all the leaves are well coated with the dressing. Taste and correct for seasoning. On a large plate, top with bread crumbs and grated Parmigiano Reggiano.

Serves: 2 (or 1 hungry farmer)

Mario is a Bay Area based chef who specializes in creating recipes using seasonal produce straight from the farms. He not only enjoys creating delicious dishes, but also has a knack for  teaching others how to cook. Mario is the founder of The Order of the Fat Tongue - a collective of farmers, artists, chefs and musicians who support each other and their art. You can find them on Instagram and Facebook.

 

 

Green Shakshuka

Recipe by Anna Buss. 

Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 tbsp champagne vinegar or other light vinegar
  • 1 tsp caraway seeds
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp chili flakes
  • salt to taste
  • 1 onion, thinly sliced into half moons
  • 1 green garlic bulb (1 tsp), minced
  • 2 cups of swiss chard, destemmed and thinly cut
  • 2 cups of spinach, whole
  • 4 tbsp of greek yogurt
  • 3 tbsp of feta cheese

Method:

Bring a 9 inch cast iron pan to medium high heat. Add the caraway seeds to pan and toast for about a minute until you can smell the aroma of the seeds. Remove from heat. Grind the toasted caraway seeds along with the cumin, coriander and chili flakes in a mortar with a pestle. Set aside for later.

Add olive oil to pan. Once oil is hot, add the onions and cook until translucent. Add a pinch of salt, the spices, and garlic. Stir until ingredients combine and continue to cook for about a minute. Add ¼ cup (more if needed) of water to deglaze the pan and cook until the moisture is gone and the onions are very soft. Add the swiss chard and cook until wilted. Add the champagne vinegar and stir to deglaze. Add spinach, a 1/2 tsp of salt, and allow spinach to wilt. Add a ½ cup of water and then make 5 nests in the spinach and crack eggs into nests. Dollop yogurt around the eggs and cook on medium heat until egg whites become white and mostly firm. Add water if the pan seems too dry. Sprinkle feta over top. Serve shakshuka with a rustic bread.

This recipe comes to you from Chef Anna.
Anna is a Bay Area based mom specializing in recipe development, food styling, and photography; who also happens to be the culinary coordinator at Frog Hollow Farm. In her spare time she runs the 'Baby Teeth' blog where she shares the culinary experience of her and her baby Pela as they explore new recipes, dining out, and cooking together.

Check out her blog here.

 

 

Two Easy Spring Salads

Spring Salad with white beans

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We were gifted an Instant Pot pressure cooker for christmas from my aunt, and it has radically changed the way we cook and eat (cooking dried beans in less than 40 minutes - hell yeah!). We eat a lot of different beans and grains (cooking them in no time), and I've been working on finding new ways to incorporate them into our meals - seeing how we have thousands of little gem heads and radishes in the field right now, salads are on the mind and on the menu.

Adding beans to a salad, helps to plump it up and make it more filling. The soft texture of the beans plays well with the crunchiness of the lettuce and radishes, and a quick mason jar dressing ties it all together.

I spend a few hours a week prepping veggies, shredding beets or carrots with a cheese grater or slicing radishes or turnips and storing them in a jar, chopping lettuce or other greens wrapping them in paper towels and placing them in a ziplock bag, roasting potatoes or other seasonal crops and storing them in a glass pyrex bowl with a lid, cooking beans or grains like quinoa, so that we have things on hand that we can just throw together for a quick meal. With that prep, this salad can be ready in no time at all.

Salad

  • 3 little gem lettuce heads, washed and chopped into strips
  • 1 bunch radishes, washed and sliced into thin coins.  
  • 1-2 cups cannellini beans, cooked and cooled.
  • Spring onion tops or scallions, chopped fine.
  • (sometimes I add an avocado If Im craving that good fat)

 

Dressing

  • Mason Jar
  • ¼ spring onion bulb, chopped fine.
  • Equal parts champagne vinegar and good quality olive oil.
  • Spoonful of dijon mustard, spoonful agave or honey.

 

Add ingredients to a half pint mason jar, screw lid on tight and shake it up until ingredients are combined.

 

Combine in a large bowl, add as many beans as you’d like (starting with less because you can always add more), pour dressing on before serving and toss to coat evenly. Salt and pepper to taste, enjoy.

 

Spring Salad with Butter lettuce & Creamy Green Dressing

 

        Salad 

  • 2 heads butter lettuce 
  • ½ bunch radishes sliced into coins
  • 1 avocado cut into cubes 
  • handful sunflower seeds 
  • (to make more filling you can add cooked quinoa, and if you're lactose tolerant you could add some cheese)

Combine ingredients in a bowl, set aside and make dressing. 

Dressing (Inspired by the green goddess dressing, and super easy to make.)

  • Immersion blender, though you could use a food processor/blender.
  • Handful of herbs (green garlic, scallions, parsley, cilantro, basil, whatever you have on hand)
  • 2 spoonfuls of mayonnaise (we use the vegan friendly  and non GMO "Just Mayo" by Hampton Creek)
  • half spoonful of dijon mustard
  • half spoonful agave or honey
  •  pinch of salt
  • 2-3 second pour of apple cider vinegar. 
  • Then slowly add some olive oil, we start with a 4-5 second pour

Add everything but the oil to a pint or quart jar (alternatively if you're using a food processor, add ingredients there) and blend together. With the immersion blender or food processor running start to add oil, drizzling a little in at a time (start with a small pour because you can always add more),  add more depending on how thick or runny you want the dressing, because ultimately this is for you.

Pour dressing on before serving and toss to coat evenly. Salt and pepper to taste, enjoy. 

Vegetable Broth

We try to have as little waste as possible at our house, and one way we do that is by saving our vegetable scraps for broth. Broth is handy to have around (in the freezer or the fridge) for making grains, soups and stews.

While we’re cooking throughout the week we keep a gallon storage bag in the freezer, and whenever we’re cooking, take it out and add the scraps to it - the carrot tops (and bottoms), onion skins, avocado pits, kale stems, ginger skin etc . We like to encourage our customers to add any vegetables they’re just not going to get around to using, to the stock bag.

When the bag gets full, which could happen after a week or two depending on how often you cook, add all the contents into a large stock pot (recently Ive been adding a tablespoon or two of apple cider vinegar in addition to the vegetables), cover with water and bring to a boil, then reduce to a simmer. I like to have it simmer until the wonderful brothy aroma fills the kitchen, which is somewhere in the arena of 30-40 minuets. Strain broth using a fine mesh strainer, compost solids, and let the broth cool for around an hour. We store the broth in quart jars; they keep in the fridge for a week or you could freeze them for up to six months.

 

 

 

 

 

 

 

I'm not a chef, I'm a farmer.

Let me start by saying, I'm not a chef - I'm a farmer.  I rarely use recipes, I get inspiration from a combination of good looking food pics and what we have growing in our field. I’m not someone who goes out to purchase ingredients specifically for a meal, instead I see what we have and figure out what I can make from it. The meals you find on here are meant to serve as inspiration rather than a step by step process.

A little about me: My culinary background began with kraft mac n' cheese, and instant chocolate pudding.

My first 'come to jesus' food moment was in college when a girlfriend let me in on a secret, I was lactose intolerant. I remained in denial for a while and to be honest it took me years to quit the good stuff - cheese. In addition I'd already been a vegetarian for a few years (which is a another story about a bet with my mom - spoiler alert: I'm winning) and this new intolerance added a whole other layer of social stigma and confusion at family meals.

My second 'come to jesus' food moment was in my early twenties. When I started to look into the soy that had replaced the majority of my meat and dairy - and learned how awful conventional soy is. I read about the roundup that is sprayed onto the soy, the roundup resistant genes that are injected into the soy seeds (GMO soy specifically), and all I could think about was that I had been consuming soy milk, tofu and more on a daily basis. I was curious what else this applied to and fell into a black hole of information regarding mass grown conventional crops; upon learning about all the GMOs and pesticides that I had unknowingly been consuming, well, I had a perfectly rational, not at all extreme, early 20 something reaction and decided that the only way to be safe was to learn to grow my own food.

Well, after working on a few farms and cutting back on consuming processed food, my family thought I had lost my mind, but my body was feeling incredible. I had this realization that maybe, just maybe, food wasn't supposed to make me feel like crap. Maybe after I ate a meal I shouldn't be so full or bloated that I had to unbutton my pants to be comfortable. Maybe I wouldn't go to sleep trying to recall everything I had eaten that day in a desperate attempt to pinpoint the one thing that made me feel so crappy. Maybe what I had previously regarded as ‘good food’ wasn’t good at all, it was just easy. This all might sound crazy, or it might sound familiar.

After over a decade of being a lactose intolerant vegetarian, I recognize that my body feels good when I eat well, and I let how I feel after eating and what I crave be my guide. I recently cut out eggs, because I didn’t feel good after I ate them, no matter how they were prepared. Some would suggest this makes me a vegan, but with all the hipsters, the stigma and fake meat out there I skip right over that label and say I have a plant based dietIm not a fake meat vegan. 

I’m not here to try to convert people into switching their entire diet to plant based; everyone has their own relationship with food and I believe that you should eat what makes you feel good -  my husband still eats meat, dairy and has quite the sweet tooth and he is healthy as a horse; rather I’m hoping these meals serve as inspiration and provide some examples of how to incorporate more vegetables into your diet. Because, as I said earlier, I’m a farmer, I’m not a chef and vegetables are kind of my thing.