September 12, 2013
Eggplant Dip

September 5, 2013
Tomato Chutney


  • 2 lbs ripe tomatoes, chopped
  • 1″ ginger root, peeled and grated
  • 3 garlic cloves
  • 1 onion, diced
  • 2 carrots, diced
  • 1 red bell pepper, diced
  • 1/2 cup vinegar
  • 1 cup sugar
  • 1 tbs chili powder
  • 2 pinches red pepper flakes
  • Fresh cilantro for garnish
  1. Combine all ingredients in a saucepan and cook over medium low heat until liquids evaporate and it is a thick consistency (about one hour).
  2. Allow to cool and adjust seasoning with salt, vinegar or sugar.
  3. Stir in cilantro and served with grilled tortilla chips. Makes about 1 1/2 to 2 pints.

August 29, 2013
Cucumber Chowder


  • Olive Oil
  • 4 cucumbers peeled, seeded and diced
  • 2 red onions, small dice
  • 2 carrots, peeled, small dice
  • 2 cups vegetable stock
  • 2 tbsp cider vinegar
  • 2 tsp dill
  • 2 quart whole milk
  • 1 cup heavy cream
  • 4-5 medium potatoes
  • 2 garlic cloves
  • salt and pepper to taste
  1. Blanch potatoes in salted water, drain and set aside.
  2. In a pot, add 3 tbs olive oil and saute onions on low until translucent. Add dill, carrots, potatoes, stock and simmer until tender.
  3. Add milk and bring to a simmer. Finish with heavy cream and stir in chopped cucumbers.
  4. Allow to sit 15 minutes. Add vinegar and season with salt and pepper.

August 15, 2013
Peach Lemonade


  • 4 cups water
  • 2 cups coarsely chopped peaches
  • 3/4 cup sugar
  • 1 cup lemon juice (about 6 lemons)
  • 4 cups ice
  • 1″ chunk of fresh ginger, peeled and grated
  1. Combine water, peaches, sugar and ginger in a saucepan and simmer for 15-20 minutes.
  2. Allow to cool and carefully blend in a blender or with an immersion blender. Puree until completely smooth and chill.
  3. Press puree through a strainer and reserve peach syrup. Add lemon juice and pour over ice.

August 11, 2013

Here is a recipe created by 6-year-old Sadie, a chip off the old block?

Sadie’s Applesauce Pie


  • Applesauce
  • Goldfish
  1. Put a big clump of applesauce on a plate. Smooth it down so it’s the right measure.
  2. Put six goldfish on the applesauce.
  3. Put a big clump of applesauce in the middle.
  4. Put one goldfish on the top. That’s the whole thing!


July 26, 2013

This time Ervin and Gloria (of gifted us with some two-toned summer squash, so we created a bruschetta with andouille sausage and fried corn chips. Here’s the recipe:

Summer Squash Bruschetta with Andouille Sausage and Fried Corn Chips

  • 3 pieces summer squash
  • 1 small red onion, finely diced
  • 4-6 ounce piece of andouille sausage or kielbasa
  • 2 large plum tomatoes, finely diced
  • 2 cloves fresh garlic, minced
  • 1 small bell pepper, finely diced
  • 1 tbsp kosher salt
  • 1/2 tbsp ground black pepper
  • 1 tbsp ground cumin
  • 3 tbsp lemon juice
  • 6 tbsp olive oil

Season squash with salt, pepper, and oil. Place on grill for a few minutes on each side. Remove and allow to cool. Rough chop squash into small pieces. Toss with remaining ingredients. Marinate for 1 hour in the refrigerator. Toss again and place into colander to remove excess liquid. Top with fresh topped basil. Serve with blue corn chips and hot sauce on the side.

June 27, 2013

Our friends at Coyote Hill Farm ( brought us some tasty garlic scapes, which we used to make an aioli. We offered samples of the aioli with grilled baguettes at this week’s Northfield Farmers Market.

Garlic Scapes Aioli

Make a basic mayonnaise base:

2 whole eggs
2 teaspoons prepared mustard
1 teaspoon kosher salt
3 teaspoons white wine vinegar or cider vinegar
1 ½ cups to 2 cups canola oil

Combine all ingredients except oil in a blender and blend to combine. Slowly pulse adding oil in a very slow stream. Gradually add more oil and blend until thickened. This should yield 2 cups of homemade mayonnaise. You can skip this step and use 2 cups of your favorite prepared mayonnaise instead.

To make the garlic scape paste:

Blanch several buches of garlic scapes in salted water until tender. Chill and pick through removing any tough pieces. (Any remaining scapes can be used in salads, or added to pickles).

Combine in blender:
4 cups chopped garlic scapes          2 tablespoons kosher salt
4 cloves garlic minced                1 cup chopped fresh parsley
1/3 cup lemon juice                   ¼ cup chopped fresh basil
1 teaspoon dry thyme leaves          1/3 cup cider vinegar

Blend into a paste adding  oil if necessary to help puree. Fold with mayonnaise.  Serve with bread or with grilled seafood.

June 20, 2013
For this week’s Farmers Market, we prepared a balsamic-peppercorn and basil glaze to accompany Coyote Hill Farm’s beautiful strawberries. No photo (sadly) but here’s the recipe:

In a medium saucepan, combine:
2 1/2 cups brown sugar
1 cup balsamic vinegar
2 tablespoons kosher salt
1 teaspoon ground black pepper
1/3 cup white sugar

Stir over a medium low heat for 5-8 minutes to dissolve salt and sugar. Cook until it is dissolved and not grainy. Do not boil! Remove from heat. Add 1 teaspoon lemon or lime juice. Allow to cool to a syrup consistency. Add 1/4 cup fresh balsamic vinegar. Once cooled you may want to add fresh chopped basil or mint, very finely diced red bell pepper, scallions, grated ginger, or nothing at all!

To serve:
Place strawberries in a bowl and drizzle with the glaze. Toss gently. Serve with goat cheese and artisinal bread, on top of grilled tuna, with pan-seared chicken and arugula, with oven-roasted duck and dandelion green salad, etc.

June 12, 2013
Our friends at Coyote Hill Farm gave us some lovely collard greens, so we made pickled collard greens with cranberry-basil chicken salad and brought a tray over to the Northfield Farmer’s Market, which is held every Thursday from 3-6 in front of Green Trees Gallery on Main Street.


To make pickling brine, combine:
1 cup cider vinegar
2 tablespoons white sugar
5 garlic cloves, thinly sliced
1 small carrot, thinly sliced
1 teaspoon red pepper flakes
1 small onion, thinly sliced

Bring brine to a simmer on stovetop.

To cook the collard greens:
Remove stems from about 3 bunches of collard greens. Cook in salted boiling water, about 8 minutes. Remove and place in colander. Press gently to remove excess liquid. Place greens in container and cover with brine. Allow to cool 1-2 hours. Remove and pat greens dry.

Slice and use in salads, on sandwiches, stir fry dishes, etc. Greens will last about 5 days in the refrigerator.