This is one of my favorite ways to cook eggplant and it impresses your friends if each slice of eggplant is topped with a green basil leaf. Sometimes I’ll fry the eggplant instead of baking it. -John Ingredients: 2-3 medium or large eggplants Fresh basil leaves 1 cup corn meal 2 tablespoons wheat germ 2 … Read more
This is an easy recipe for cooking root vegetables and it’s a great side dish. I love it because it combines so many vegetables and it adds color to the meal. The less common veggies give this dish great flavor. Celeriac tastes like celery, rutabaga is slightly sweet, and parsnips are deliciously sweet. I recently … Read more
One of our first appearances in a newspaper, click here to read the Hunterdon County Democrat’s write-up of the farm in the winter before we first opened.
I have used this recipe many times since my mom pointed it out to me, and it has always been very well received. It’s really not at all difficult, and it seems to impress people at parties. What’s not to like? Ordinarily the rule for picking butternuts is to choose squash with long fleshy necks … Read more
So I made this on the evening of John’s and my first official working-together-on-site day. I made up the recipe as I went along, inspired by a recipe for Vegan Toor Dal from Fatfree Vegan Recipes that I used to use when I worked for a vegan “deli” back in Minnesota. The original recipe involved … Read more
Meave and I like this a lot because it’s super easy and tastes great. A reliable low-stress, low-cost meal. Ingredients 1 medium onion 2 medium carrots 4 cloves garlic 1 cup green split peas olive or canola oil water salt black pepper Serves about 4. Preparation Chop up the onion and carrots. Drizzle enough oil … Read more
Meave and I have had this a couple times … usually without including all the ingredients in the full recipe. Last time, we skipped the almonds, peas, and shallot, since we didn’t have those things. And we changed the canola oil to extra virgin olive oil. And we used a whole pound of soft tofu. … Read more