Farm Fresh Recipes

Garlic Scape, Cilantro, Swiss Chard Pesto 1 bunch garlic scapes or 2 cloves garlic, minced1 bunch swiss chard, leaves only1 bunch cilantro, stems removed & washed well2/3 C extra-virgin olive oilsalt & pepper to taste  -Blanch swiss chard leaves in boiling water for 30 seconds, just to remove chalky taste. Rinse under cold water & squeeze out water.Put blanched swiss chard, garlic & cilantro in the bowl of a food processor & process until still slightly chunky.Gradually pour olive oil into feeder tube & continue processing until smooth. Season with salt & pepper. jeanetteshealthyliving.com/garlic-scape-cilantro-swiss-chard-pesto

Delicata squash is great for a few reasons; you can eat the skin, they cook fast, & they are sooo sweet! This is how I like them the best. You could also cut them in half lengthwise and make little boat with this filling and top with cheese.

Carrots that taste like salmon.  Or just carrots to add to your sandwich. Or just a fun way to interpret carrots. Carrot Smoked Salmon 1 large carrot470 ml water1 T tamari1 t maple syrup½ t smoked paprika (or liquid smoke)½ t salt~ 10 cm piece of seaweed: kombu, wakame or nori (optional)Olive oil2 T chopped fresh dillJuice of ½ lemon ( 2 T)---Shave the carrot into long ribbons with a peeler. In a pan, bring to a boil the water, tamari, syrup, paprika, salt & seaweed. Add the carrots & simmer for 30 minutes.Turn off the heat, leave the mix...

Vegan Smoked Gouda made with coconut milk might just be the most epic dairy-free cheese ever! Its texture is so creamy and its flavour has just the right amount of smokiness. You won't believe how mind-blowingly good it is until you give it a try.