We will forever encourage people to make fridge pickles...they're quick, easy, and a great place to start if fermented or canned pickles seem intimidating. We've shared recipes for carrots and radishes, but today asparagus gets the spotlight. Asparagus has a short growing window, so preserving this harvest for future days is a great idea. These fridge pickles won't last too long because they're so delicious. You can customize the flavor by adding your favorite dried spices...try red pepper flakes or even some fresh or dried chilis if you want to make these hot and spicy. Ingredients:
1 bunches of asparagus, trimmed to fit in a pint sized jar 1 cups of water 1 cups of white distilled vinegar 1 tbsp sugar 1/2 tbsp salt or pickling salt 3 garlic cloves, whole 3 sprigs of dill optional: red pepper flakes, black peppercorns, mustard seed, dried chili peppers etc Method of Preparation 1. Add whole garlic cloves and fresh dill to the bottom of a pint jar. Then pack the jar with trimmed asparagus vertically, fitting as many as possible without crushing them. Add optional dried spices/seasonings to your taste. 2. To make the brine: in a small saucepan heat water, vinegar, salt & sugar on medium heat. Stir and simmer until everything is dissolved. 3. Carefully pour the hot brine over the asparagus, ensuring they are completely covered by the liquid. 4. Cool to room temperature before storing in the fridge for up to two weeks. You can eat them right away, but they're best after 2-3 days once they've sat in the brind for a bit.  Salad turnips are such a delicious and underrated vegetable so it’s time to give them some love. This special variety of Japanese Salad Turnips that we grow at Root 5 Farm is sweet, mild, and buttery. It can be eaten raw or cooked AND the greens are delicious too. What more could you ask for?
When you first take them home it’s a good idea to separate the roots from the tops so that they can be stored separately. Twist the greens away from the roots and store in a bag to keep them from wilting. The roots should be washed in cool water and can be stored in a plastic bag for up to a month…that is if you can resist eating them! We love this recipe because it uses the entire vegetable- the roots are roasted to bring out their sweetness, while the greens are incorporated into an herby oil dressing. Ingredients 3 bunches of salad turnips with greens ½ cup olive oil 3 tbsp miso paste ½ bunch scallions, chopped 3 garlic cloves, minced Small knob of ginger grated and minced Salt & pepper Method of Preparation
Arugula's peppery bite is great in fresh salads, but slightly wilting it in a pasta dish gives it a whole new dimension. Simple ingredients make this pasta really quick to assemble, with just a few minutes of cooking time. This dish is great with added protein like chicken or white beans, and you can add a garnish like extra cheese or breadcrumbs. Use whatever pasta shape that you like. The recipe below serves about 4 people- but use a whole pound of pasta and double it to feed a crowd.
Ingredients ½ pound of your favorite pasta 2 Tbsp olive oil or butter 3 cloves of garlic 1 lemon zested and juiced 4 big handfuls of chopped arugula 1 handful of grated parmesan cheese or a few tablespoons of nutritional yeast salt + pepper + red pepper flakes to taste Method of Preparation
Microgreens pack a huge punch of nutrients when added to any dish, but I especially like using them in a fresh pesto. Instead of using microgreens as a garnish or topping, this recipe calls for a few big handfuls of any variety. Use a mix of them, or add additional greens like pea tendrils or spinach. I purposefully left cheese out of this recipe so that it can be frozen and used at a later time. If you're making this to eat right away, feel free to add some grated parmesan or even nutritional yeast if you're dairy-free. What are microgreens? You guessed it….tiny greens, they're just one or two week old sprouts! They’re tiny, tender, and contain concentrated amounts of the antioxidants that would be found in the adult plants. And lots of plants can be harvested as microgreens like radish, basil, kale, arugula, and sunflower.
Ingredients
1 ½ -2 cups of microgreens (sub half for spinach or kale if you’re like) 1 bunch of fresh basil ¼ cup toasted nuts or seeds (pine nuts, walnuts or pumpkin seeds all work well) 3 cloves of garlic, chopped ¼-½ cup olive oil 1 small lemon, zested & juiced Salt + pepper to taste Method of Preparation
 Our neighborhood cafe, Sunnyside Coffee Co. features a different seasonal focaccia every Wednesday. Since scallions are in abundance, they’ve been making this Scallion Chili Crisp Focaccia and decided to share the recipe with us. The combination of ingredients ends up tasting similar to a scallion pancake- without all the rolling and pan-frying. This base focaccia dough recipe could not be simpler- mix it up a few days before you want to use it to give it time to rest in the refrigerator. The dough should rest for 24-72 hours in the fridge, then proofed in a pan for 2-4 hours before baking. If you’ve ever wanted to get into bread baking, but you're not feeling confident about your technique, this is a super easy recipe to jump into. Make it your own with added mix-ins or toppings- but definitely start with this combination to use up all your spring scallions. This recipe makes one 9x11 pan, cut into 8 big pieces for sandwiches, or 12 smaller squares. Ingredients 512g all purpose or bread flour (this is 4 cups but I really recommend weighing it) 2 tsp instant yeast 2 tsp salt 2 cups warm water 1-2 bunches of scallions, chopped 2-3 Tbsp chili crisp Flaky sea salt Olive oil Method of Preparation
I originally started making this scone recipe with wild garlic (aka ramps) when they pop up in spring. Garlic scapes feel ephemeral too, and have a similar flavor profile…so I figured they would make a great substitution.
When garlic scapes come fast and furious in midsummer, I like to use them up in as many recipes as possible, but sometimes I don’t feel like eating scapes for breakfast, lunch and dinner. The dough for these scones freezes really well, so it’s a great way to extend garlic scapes' limited season and enjoy them later in the year. Ingredients 2 cups all purpose flour 1 tbsp baking powder 1 tbsp white sugar ½ tsp salt 6 tbsp cold butter, cut into small pieces ¾ cup grated sharp cheddar cheese 2 eggs ½ + cup milk, cream or sour cream 3-5 garlic scapes, chopped finely Method of Preparation
The quickest, easiest, most delicious dip recipe is here. I’ve been making this recipe for years and have it memorized because it is so simple. It’s great with crudite, crackers, or you can use it as a spread on sandwiches. If you are dairy free, you can easily substitute the ricotta cheese for a block of firm tofu, just make sure you blend it up really well. I don’t think you’ll have any leftovers, but in the off chance you do- this makes a great quick pasta sauce too!
Ingredients 2 cups of ricotta cheese ½ cup of mixed fresh herbs, chopped (dill, basil, rosemary, parsley, oregano… you pick!) 3 garlic cloves, minced 1 lemon zested and juiced 1 Tbsp olive oil Salt & pepper Method of Preparation
Herby Broccoli Falafel When broccoli and fresh herbs are abundant, I always jump at the chance to make this recipe. These falafel are packed with tons of flavor and nutrients, and are perfect to make for a meal prep or a crowd of friends. Add to the top of a salad for extra protein, wrap in a fresh pita bread with lots of topping, or make them into burger patties for a vegetarian option at your next cookout. I always like to serve these falafel with a creamy sauce. Make your favorite tzatziki or in a pinch, mix together tahini, miso paste, lemon juice and garlic to drizzle right on top. You can customize the herbs to your taste, but I always recommend lots of fresh dill! Ingredients
1 small head of broccoli- chopped into florets 1 small onion, peeled and chopped 3 cloves of garlic, minced 1 packed cup of fresh herbs (dill, parsley, mint, basil etc) ¾ cup of dried chickpeas cooked until soft, or 1 15 oz can of chickpeas, drained 3 tbsp almond flour or bread crumbs 1 egg Zest from one lemon 1 tsp cumin powder 1 tsp coriander powder 1 tsp paprika 1 tsp salt 1 tsp baking powder Method of Preparation
Garlic Scape Breakfast Tacos
This simple recipe has become my mid summer obsession, and I wait for garlic scapes to come into season specifically to make these. Super simple to throw together, but packed with flavor, these breakfast tacos come together in 10 minutes. Pack them up and take them with you on a summertime adventure, or stay home and load them up with your favorite toppings. Ingredients 1 Tbsp butter or oil, divided in half. 4-6 farm fresh eggs 4 six inch flour tortillas 4 garlic scapes, chopped 2 oz of your favorite melty cheese Salt & Pepper Method of Preparation
This recipe is really to highlight the super simple and delicious dressing-you can really use whatever greens and garnishes you like. I was super excited to make this because it’s the FIRST SPRING SALAD. It’s only April here in Vermont, so the first fresh farm vegetables feel extra special. This combination of greens, nasturtium & pickled carrots gives the salad a great balance of spicy, tangy, crunchy & sweet.
Ingredients Maple Mustard Dressing: 1 Tbsp maple syrup 1 tsp dry mustard (or your favorite type of prepared mustard, like dijon) 1 tsp apple cider vinegar OR Root 5 Farm Fire Cider Green Salad: fresh greens edible flowers (optional) quick pickled carrots or radish Method of Preparation Add your dressing ingredients to a jar with a lid- feel free to add some spices, salt/papper, or hot sauce if you like that kind of thing. Sometimes I add garlic powder. Shake to combine- salad dressing DONE! That’s it! This dressing is great on all sorts of dishes and you can adjust it to make it sweeter or more tangy depending on what you like. The maple mustard dressing is especially good on a salad with strawberries or apple slices. |
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AuthorsAli Price & Bella Black |
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Root 5 Farm
Danielle Allen & Ben Dana 2340 US Route 5 North Fairlee, Vermont 05045 (802) 923-6339 [email protected] [email protected] |
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