I think we all can agree that farmers, and people who work in the organic and sustainable farming industry eat well… incredibly well. You could say they are master flavor producers! Well, we wanted to pick these food maestros’ minds and ask them what some of their favorite recipes are – basically, the stuff they make when they want to eat well, and simply.
To discover a heaping number of great, simple recipes that are easy to execute, scroll down. And enjoy!
1. Yard to Table Broccoli-Leek Frittata
Serving size: 4
“This homemade frittata is one of our favorite go-to meals for breakfast, lunch, and dinner, and is made with free-range organic eggs from the store or from our backyard hens, Rosie and Hazel,” Daron Joffe (@aksfarmerD), director of agricultural innovation and development at The Leichtag Foundation (@LeichtagFdn), says.
8 large eggs
3/4 cup finely grated raw goat cheddar or other mild cheddar cheese
Handful of fresh basil, coarsely chopped
2 sprigs fresh marjoram, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 medium leeks, white and light green part only, trimmed of roots and thinly sliced
1 head broccoli, cut into small florets
¼ cup olive oil
1 small tomato, sliced
8-10 whole basil leaves
Preheat oven to 350 degrees F.
Whisk eggs and then add ½ cup of the cheese, basil, marjoram, and salt and pepper in a medium bowl. Mix thoroughly and set aside. Heat oil in a large, ovenproof skillet over medium heat. Add leeks and cook until they are tender and soft but not too brown, about 3-5 minutes. Add broccoli and sauté for a few more minutes until broccoli is bright green and slightly tender. Remove skillet from heat and let pan cool slightly. Pour the egg mixture over the vegetables. Thinly slice tomato and evenly spread the slices with fresh basil leaves on top of the frittata. Finally, sprinkle the remaining finely grated cheese on top and place in preheated oven.
Cook for 25-30 minutes or until puffy and lightly golden on top. Let rest for about 3-5 minutes before serving.
Image of frittata from Shutterstock
2. Raw Cauliflower Hummus
Serving size: about 2 cups
“My wife turned me on to this super yummy and healthy take on traditional hummus and it has become something of a staple in our kitchen,” Joffe says. “This creamy spread is a favorite filler in our raw collard burritos and works well as a dip with veggies or crackers.”
Florets from 1 medium head cauliflower
¼ cup tahini
1 tablespoon ground turmeric
1 peeled clove of garlic or 2 teaspoons of garlic powder
2 tablespoons ground cumin
Juice of 1 lemon
1-2 tablespoons apple cider vinegar, plus more to taste
3 tablespoons extra virgin olive oil, plus more to taste
¼ teaspoon sea salt, plus more to taste
Cut the florets into small pieces and put in the bowl of a food processor. Pulse several times, then add the tahini, turmeric, garlic, cumin, lemon juice, vinegar, olive oil, and sea salt. Blend until smooth. Taste and adjust any of the ingredients as desired, adding more olive oil for extra creaminess. Cover and chill until ready to use; bring to room temperature before serving as a dip.
Image of hummus from Shutterstock
3. Pea Tendril Pesto
Serving size: about 2 cups
“One of our customers took our pea tendrils and made a pesto that is phenomenal,” Jeremy J. Witt, co-owner of Vertical Fresh Farms (@Vertical_Fresh), says. “The author [of the recipe] is Leigh Pappas.” This recipe is great with pasta, on sandwiches, and as a dipping sauce with chicken.
6 oz of pea tendrils
1/2 cup of basil
1 cup of walnuts
The juice of 1 lemon
1 cup of grated Parmesan
1/2 cup olive oil
Pinch of nutmeg
Pinch of salt
Pinch of pepper
Blend all ingredients.
Image of tendrils from Shutterstock
4. Squash Bread
This recipe comes from Amber Lockhart of Heart and Soil Farm (@heart_soil_farm). She suggests serving it with honey butter.
Serving size: 1 loaf
1 ½ cups flour
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon grated fresh nutmeg
1 cup sugar
1 stick unsalted butter, melted
1 cup buttercup squash (or pumpkin) puree*
¼ cup milk
Preheat oven to 350 degrees. Spray loaf pan.
Sift the flour, baking soda, baking powder, salt, cinnamon, and nutmeg into a medium bowl. In a mixer, beat the sugar and butter together. Beat in eggs, one at a time, until yellow and fluffy. Add the pureed squash and beat until combined. Add milk, then flour to the batter and mix until moist.
Spread into a loaf pan and bake 50-60 minutes or until toothpick inserted in center comes out clean. Let cool completely.
Buttercup Squash Puree
Preheat oven to 350 degrees. Cut the squash in half and scoop out seeds. Season with salt and pepper. Lay cut-side down on baking sheet and bake until tender when pierced with a knife; 45 minutes to 1 hour. When cool, cut into chunks and puree in a blender or food processor.
Image of pumpkin bread from Shutterstock
5. Tom’s Morning Tonic
Serving size: approximately 1
“We’d like to share one of our favorite juice recipes,” Anaїs Beddard, manager, strategic accounts of Lady Moon Farms, Inc., says (@ladymoonfarms). “It’s called Tom’s Tonic after our founder and owner. It’s a great addition before or after the holidays to help you get your veggies while being mindful of moderation.”
2-4 pieces kale
2 large red chard
A handful parsley
A handful dandelion
1 large apple or two small
1/2 to 1 inch ginger root
The juice of one lime
Put all the ingredients into a juicer.
Image of kale tonic from Shutterstock
6. Apple Crisp
Serving size: approximately 4-8
Roxanne Williams Draper, executive director of City Sprouts (@omahasprouts), says this recipe comes from the organization’s community gardener manager, Ali Clark. She recommends serving it with warm with ice cream.
6 apples, thinly sliced
1 1/2 cups of rolled oats
1/4 cup of raisins
10 prunes, cut in half
1/3 cup of walnuts, crushed
1/4 cup of sunflower oil
1/4 cup of honey
1/4 cup of unpacked brown sugar
Line a deep baking dish with two layers of apples. Combine the remaining ingredients in a bowl, and toss with a fork. Spread over the top of the apples. Bake at 350 degrees Fahrenheit for about 45 minutes. Remove from oven and cool for 10 minutes.
Image of crisp from Shutterstock
7. Creamy Winter Squash Soup
Serving size: approximately 4-8
The following is a favorite from the Athens Land Trust (@athenslandtrust) staff, Kelley Robbins-Thompson, community agriculture program director, says. “Serve with your choice of crusty bread, a dollop of goat cheese, fried fresh sage, caramelized onions, or any other accouterments you have laying around.”
1 butternut squash
5 bulbs of garlic
1 can coconut milk
1 tbsp sage
Salt and pepper
Preheat oven to 350 F. Slice squash in half and remove seeds, use a veggie peeler to remove skin, cut the squash into cubes. Remove seeds from pears and cube. Next, dice onion and garlic, and place cut fruit and vegetables into a large baking dish and toss with olive oil, and salt and pepper. Cook in oven until tender and caramelized -- 30 minutes to an hour.
Once thoroughly cooked, carefully place ingredients in blender and add a can of coconut milk and sage. Blend until smooth and be careful -- it's hot! Taste and add salt, pepper, and sage as desired.
If it is too thick, you may add veggie stock or water a 1/2 a cup at a time until you reach the desired consistency. Keep soup warm on the stove on low in a covered pot.
Image of soup from Shutterstock
8. Cabbage Salad
Serving size: 12
“Try this colorful, refreshing side dish instead of mayonnaise-based coleslaw,” Joffe says.
½ cup olive oil
¼ cup brown rice vinegar
2 tablespoons ume plum vinegar
1 tablespoon sesame oil
1 tablespoon tamari or nama shoyu
¼ - ½ teaspoon sea salt
1 head red cabbage, quartered, cored and thinly sliced
1 head green cabbage, quartered, cored and thinly sliced
In a large bowl, whisk together the olive oil, vinegars, sesame oil, tamari or nama shoyu, and salt. Taste and adjust seasonings. Add the cabbage and toss to coat.
Image of cabbage salad from Shutterstock
9. Massaged Kale Slaw
Serving size: 2-4
“Of all the things we make, this is what we eat more than anything else,” Joffe says. “We dedicate a large part of our backyard garden to growing a few different varieties of kale including lacinato, Siberian, and Red Russian. The trick to tenderizing the sturdy leaves is to give them a rub-down using your hands with the oil and other ingredients.”
This recipe, as well as the one below, was featured in Joffe’s book, “Citizen Farmers.”
1 bunch kale, stems removed (lacinato is our favorite)
¼ cup extra virgin organic olive oil
Juice of 1 lemon
¼ teaspoon sea salt or more to taste
Finely chop the kale leaves and place in a bowl. Add olive oil, salt, and lemon and then toss and massage until soft. Add more salt to taste if necessary.
10. Whippoorwill Pea and Butternut Squash Stew
Serving size: 4-6
“I got turned on to this delicious heirloom Southern pea variety by Andy Byrd, a farmer friend whose farm also goes by the name Whippoorwill Hollow,” Joffe says. “One of my favorite ways to eat them is in this delicious stew Stephanie concocted, which also goes great in a filling for collard burritos.”
1 cup dried whippoorwill peas, black-eyed peas or other field peas
2 tablespoons olive oil
1 large onion, chopped
2-3 cloves garlic, minced
1 quart water
1 medium butternut squash, peeled and diced
2 to 3 inch piece kombu, optional
2 tablespoons tamari
1 sprig fresh rosemary
5 sprigs lemon thyme
Soak peas 8 hours or overnight.
In a large stockpot, heat olive oil over medium heat; add onion and garlic and sauté until tender. Add soaked peas, butternut squash. Bring the mixture to a boil; lower the heat and cook, partially covered, for about 1 hour, or until the peas are tender and the water is absorbed.
Image of butternut squash cooking from Shutterstock
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Large image of fresh food via Shutterstock, collage made in PicMonkey