Farm Kitchen

This late summer curry was just right for the first cold rainy day of September – warm, spicy and satisfying.  It’s part stew, part soup and we served it over rice noodles with fresh diced tomatoes and cilantro. The flavors are incredible and abundant – …

This recipe is inspired by a NY Times recipe.  We’ve removed the heavy cream and added sugar snap peas and a bed of Arugula.  The Arugula would be delicious mixed right in with the pasta at the end, if preferred. This was a very quick, …

We adapted this delicious idea from a NY Times recipe for salmon hand wraps using seaweed sheets.  Our leaf lettuce leaves actually make a very good substitute.  These were SO GOOD, we made them twice in one week.  They are excellent with either Sitka’s Coho …

Here’s an easy & delicious recipe to use green tomatoes and excess peppers in the fall.   This comes together very quickly especially if you have a trusty stick blender to whirl up the roasted ingredients.  Serve with tortilla chips or on your favorite quesadilla, nachos …

This salad has become a real favorite in our house.  It comes together quickly and is so delicious served over a beautiful bed of BBF Salad Greens.  Filling, fast and healthy – just right for our hard working family. Recipe inspired by one of our …

Rhubarb Pie is a special dessert in our family, especially for myself.  When I was growing up, there was a big rhubarb planting on the west side of our Stark County farm right next to the most fragrant peonies imaginable.   There was so much rhubarb, …

Here are two simple vegetable soups that will warm you on a cold winter day.  Inspired by our favorite chef Julia Turshen, we took the original recipes, added Thai curry paste and doubled the broth.   With just a few ingredients, be sure to use the …

We love noodle bowl night!  This recipe is easy to pull together and rich in flavor.  And, what a great way to use some of those raw veggies accumulating in your garden or refrigerator. 2 garlic cloves 1 medium onion 1-inch piece of fresh ginger …

1½ pounds eggplant, chopped into 1″ pieces 2 tablespoons olive oil 1 medium onion, chopped 2 stalks celery, coarsely diced 3 large garlic cloves, minced 2 sweet peppers, diced Salt to taste 1 pound ripe tomatoes, coarsely chopped 3 tablespoons capers, rinsed and drained 3 …

This is great comfort food that uses what is plentiful in the garden – tomatoes, zucchini, eggplant and sweet peppers.  It’s vegetarian but you could easily add roasted chicken or sauteed Italian or Breakfast Sausage, Ground Beef or Ground Pork. 2 cups uncooked brown rice, …

This recipe comes from one of our favorite chefs, Julia Turshen.   The ingredients mimic a classic vinaigrette but it’s used to marinade chicken before we oven roast or grill. 1 garlic clove, minced 2 T minced fresh Italian parsley 1 T minced fresh herbs such …

This classic Borscht recipe comes from our favorite Moosewood Cookbook.  It can be made completely vegetarian, vegan or you can use a meat stock for the broth addition.  Delicious, simple and absolutely gorgeous. This soup deserves a place on your table. 1 1/2 c thinly …