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Lemony Arugula Pasta
Arugula is one of the first spring greens that pop up on the farm, so it’s always nice to usher in spring by adding it to some favorite dishes.. Its peppery bite is great in fresh salads, but slightly wilting it in a pasta dish gives arugula 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- I make this dish with spaghetti, farfalle…whatever I have in the cupboard. 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 arugula 1 handful of grated parmesan cheese or a few tablespoons of nutritional yeast salt + pepper + red pepper flakes to taste Method of Preparation
Microgreen Pesto 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.  Maybe you’ve seen pictures of this gorgeous spiral tart all over the internet, but I first made it 3 years ago when I saw it on pinterest. I wanted to make it vegan but you can absolutely use your favorite non-vegan dough and fillings. What’s fun about this tart is that it can be filled with whatever vegetables you like (as long as they can be shaved or sliced into long strips) The dough that I like to use is an olive oil and herb dough, but you can use your favorite pie crust recipe or storebought too. HERB AND OLIVE OIL DOUGH
1 1/2 cups all purpose flour 1 teaspoon salt 1 teaspoon dried herbs (I love rosemary or lemon thyme but use whatever you like most) 1/3 cup olive oil 1/3 cup water or plain unsweetened plant milk Mix flour, salt & herbs together in a bowl. Make a little well and pour in your liquid ingredients. Mix together with a fork until just combined, then turn out onto a floured work surface for a quick knead until it comes together into a ball. Dust with flour and use a rolling pin to flatten out into a circle. Transfer onto your tart pan and push sides into the grooves. Use a knife to trim the excess. Prick all over with a fork and blind bake at 350°F for about 10-15 minutes (until it’s golden brown). FILLING Under the beautiful vegetable spiral you’ll need some sort of filling. Here you can really get creative. I usually like to spread a layer of garlic hummus or a flavored vegan cream cheese. Kite Hill has chive, everything, and garden veggie and all of these work great. Plus one container fills up the tart perfectly. If you want this to be more of a ratatouille style, you can lay down some thick tomato sauce. I’ve even made this with a layer of pesto. If you’re not vegan I think a layer of ricotta cheese or a bechamel sauce would work well. Get creative! THE SPIRAL Okay, this is what you’re all here for. The vegetable spiral on top looks STUNNING but is actually pretty easy to make as long as you have your vegetables all prepped. You can use whatever vegetables you like, but I really love to incorporate as many colors as possible. The more straight the shape of vegetable, the easier it is to get thin slices, so if you’re at the market you might want to maybe skip over the really fun shaped zucchinis and squashes. You’ll need about 4-6 cups of vegetables for an entire tart. Here’s what I like to use in mine: Ingredients: 1 eggplant 1 zucchini 1 yellow squash 3 large carrots 1/4 cup olive oil 1.Cut your vegetables into long thin strips, all the same thickness. A mandolin makes this the easiest (please watch your fingers) but a vegetable peeler or good knife skills can work too. . If your veggies are very wide, you may have to cut each strip in half lengthwise. I usually have to do this for the eggplant so that it’s not taller than all the other veggies. Get all of your veggies cut and ready and a bowl of olive oil. 2. Once you have your tart filling spread along the bottom of the crust, you’re ready to spiral. Dip each vegetable strip into the oil, or use a brush if you prefer.. Start with your first strip (anything but carrot) and create a tight spiral on your cutting board. This is going to be your centerpiece so make sure it’s as tight as possible. You can wrap one more strip around to secure the spiral, and then move this to the center of your filled tart. 3. Continue wrapping immediately so things stay nice and tight. Alternate between all the vegetables as you go. As you get closer to the crust you can really start to pack them in so that I have as many layers as possible. Once the tart is full, pour any remaining oil on top and sprinkle with salt and pepper. 4. Bake at 350°F for about 50 minutes. The vegetables should still have a bit of texture to them. Cool for a bit before you slice and serve!
Beets can be a polarizing vegetable- some people love them, some people think they taste a little too earthy. I want to encourage people to give them a shot and embrace their strong taste. Beets are incredibly good for us, especially for our heats. Following the Doctrine of Signatures, beets look very much like our hearts that they are so good for! They are known to reduce blood pressure and improve blood flow.
If you aren’t already a beet lover, I suggest trying recipes that lean heavily on herbs, spices, and acidic flavors to add some balance. I’ll also be posting a beet brownie recipe that uses it’s natural sweetness and rich flavor to compliment lots of chocolate. Ingredients 1 cup of beets, roasted and peeled 1.5 cups or 1 can of cooked chickpeas 3 garlic cloves, chopped ½ cup fresh herbs like dill, parsley, or basil 1 lemon, juiced ¼ cup olive oil ¼ cup of tahini ½ tsp dried cumin A large pinch of salt & pepper to taste Method of Preparation
You can use this hummus as a dip, sandwich spread, or add to salads. |
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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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