Recipes
Marit Krueger
Sweet Potato, Red Lentil, and Peanut Stew
Sweet Potato, Red Lentil, and Peanut Stew
Recipes
tami meader
Vegetarian Zucchini Bake

VEGETARIAN ZUCCHINI BAKE

My mom sent me this recipe years ago after visiting Nova Scotia.  It's proven to be a winner and I've used it every summer since when it's you know what time ...  zucchini season!  I've changed it oh-so-slightly to my taste in which I've made *notations of below.

Vegetarian Zucchini Bake
Marit Krueger
Welcome Cate and Lilly

Here, they also have witnessed firsthand the patience and commitment the farmers have made to the long, slow process of developing a loyal customer base and building relational trust with customers, neighbors and other farmers.

Recipes
Marit Krueger
Rhubarb Shrub Recipe

Rhubarb Shrub Recipe

by Autrumn Giles and Serious Eats 
Tart rhubarb practically begs to celebrated in a shrub. Two pounds of rhubarb may seem like a lot, but a large amount is necessary to have a good concentrated rhubarb flavor in the final product. You can use your shrub with seltzer, or mix into a cocktail.

Rhubarb Shrub Recipe
Recipes
Marit Krueger
Dolores's Rhubarb Cake

Here is a rendition of Dolores’s Rhubarb Cake by Jane Brody from the Good Food Cook Book.  This is a super moist low-rise cake that reminds me a little of cheese cake with out the cheese.  Jane Brody made changes to the original recipe to increase the nutrient value and decrease the sugar and calories in the original recipe.  I have made some additional changes (noted) keeping up with the times.

Dolores's Rhubarb Cake

Recipe

Pickled Radishes!

Pickled Radishes!!
Time to shop at the farmers market.

Recently a dear friend and local foodie gave us a copy of Joshua McFadden’s new book called Six Seasons. His trattoria Ava Gene’s in Portland, Oregon we hear is a must-go-to. When I first cracked it open the page said ‘Pickles: Six Seasons in a Jar.' I was intrigued because pickling radishes had been on my mind since eyeing Persephone Farm’s bright red radishes at the previous Saturday’s Bainbridge Island Farmers Market. I returned last Saturday, bought four beautiful bunches from Rebecca Slattery, the Farm’s owner, went home and made this very straightforward recipe. Almost immediately, you can start enjoying these marvelous morsels in sandwiches, salads or straight out of the jar with a nicely chilled Sauvignon Blanc.

From Six Seasons:
This makes enough brine for about 3 pints of pickles.

  • 1/2 cup rice vinegar
  • 1 tablespoon white wine vinegar
  • 1 1/2 cups hot water
  • 5 tablespoons sugar
  • 1 tablespoon plus
  • 1 teaspoon kosher salt ( I use Jacobsen Salt)

Mix together until all dissolved. Pack your cleaned & trimmed radishes in clean canning type jars, fill with the brine to cover, screw on lid. I kept most whole and a few sliced in half for ‘effect.' You are done! Put in frig for up to 2 months.

Guest Blogger
Robert Ross
Friends of the Farms Volunteer

Please make a donation today to support our work on behalf of local farms and food.