Cooking Tips
Fermentation & Canning Tips
Cheese Making Resources, cheesemaker Stefanie Angstadt of Valley Milkhouse
Fermentation Basics, Amanda Feifer of phickle.com
Kombucha Primer, Amanda Feifer of phickle.com
Pickling & Canning Primer, Marisa McClellan of FoodinJars.com
Ricotta Recipe, chef Stefanie Angstadt of Valley Milkhouse
Sauerkraut Primer, Amanda Feifer of phickle.com
Recipes
Acorn Squash:
Acorn Squash and Brown Rice with Pomegranate, Pistachio, and Kale
Pear & Lentil Stuffed Acorn Squash
Spiced Acorn Squash Cookies
Apples:
Apple Potato Pancakes
Baked Apples
Curried Squash and Apple Soup
Crepes with Apple, Doerun Hummingbird Cheese and Pear-Honey Mostarda
Morning Glory Muffins
Apricot:
Shrimp & Apricot Risotto
Beets:
Sweet and Savory Breakfast Mini-Tartines
Bell Peppers:
Southwestern Stuffed Bell Peppers
Veggie Barley Salad with Orange-Honey Vinaigrette
Blackberries:
Berry Bread Pudding
Blackberry Ginger Mint “Mock”-tail
Blueberries:
Blueberry, Peach and Ginger Fruit Leather
Broccoli Rabe:
Garlicky Broccoli Rabe
Broccoli:
Broccoli, Apple, & Carrot Salad with Walnuts
Broccoli & Chard Cheddar Tots
Romanesco with Quinoa
Brussels Sprouts:
Brussels Sprouts with Pecans and Cranberries
Kale and Brussels Sprout Salad with Honey Balsamic Dressing
Butternut Squash:
Butternut Squash, Apple, and Kale Farro Salad
Butternut Squash with Black Beans
Butternut Squash Grits
Butternut Squash Soup with Crispy Sage
Cabbage:
Creamy Potato & Cabbage Soup
Deconstructed Cabbage Rolls
Cauliflower:
Cauliflower Tacos
Smokey & Spicy Roasted Cauliflower
Chard:
Penne with Swiss Chard, Olives and Currants
Cherries:
Hoe Cakes with Savory Sour Cherry Chutney
Chickpea:
Chickpea Flatbread with Asparagus, Potato & Rosemary
Chinese Eggplant:
Ratatouille
Collards:
Collards and Black Eyed Peas
Wilted Greens & Beans Power Lunch
Corn:
Corn Coconut-Curry Ramen
Vegan Creamed Corn and Stuffed Cabbage
Warm Orchard and Field Salad
Cucumber:
Cucumber Agua Fresca
Marinated Cucumbers, Onions, and Tomatoes
Eggplant:
Eggplant Casserole with Polenta
Linguine with Eggplant Ragout
Eggs:
Eggs Three Ways_ A Tutorial in Egg-Cookery
Grapes:
Roasted Grape Bread Pudding
Green Beans:
Pasta with Green Beans and Tomatoes
Quick Green Bean Sauté
Hakurei Turnip:
Turnip & Turnip Greens Soup
Kale:
Braised Kale with Raisin
Kale and Horseradish Matzo Ball Soup
Kale and White Bean Quesadilla
Raw Kale Salad with Goat Cheese, Strawberries, and Rhubarb-Mint Vinaigrette
Leeks:
Barley Stew with Leeks, Mushrooms, and Kale
Mushrooms:
Cider-Glazed Scallops & Wild Mushroom Quinoa Risotto
Cremini Mushroom & Collard Green Whole Wheat Galettes
Mushroom Chipotle Chili
Peaches:
Fast Peach Sorbet
Peach and Goat Cheese Stuffed Long Hots
Pears:
Pear Grilled Cheese
Peas:
Chilled Pea and Garlic Scape Soup
Plum Tomato:
Tomato and Basil Bruschetta
Pumpkin:
Pumpkin Pecan Muffins
Radish:
Pickled Radishes
Radish Greens Pesto
Red Potato:
Herb Potato Salad
Rhubarb:
Honey-Roasted Rhubarb
Rhubarb Three Ways
Spaghetti Squash:
Spaghetti Squash and Collard Gratin
Spaghetti Squash with Yellow Tomato, Garlic, and Red Pepper
Strawberries:
Honey-Sweetened Strawberry Jam
Strawberry Lemon Scones with Lavender Yogurt Glaze
Sweet Potato:
Jack Sweet Potatoes
Sweet Potato & Cabbage Stuffing with Apples
Sweet Potato Chili
Sweet Potato, Pear, and Kale Quinoa Salad
Sweet Potato Salad
Squash:
Squash Bisque
Vegan Savory Squash Bread
Tofu:
Tofu Asian Salad + How to Up Your Salad Game
Tomato:
Spicy Tomato & Red Lentil Soup
Tomato-Corn Pudding with Leeks and Cubanelle Peppers
Watermelon:
Bitter Melon, Watermelon & Crab Salad
Picante Watermelon Salsa
Zucchini:
Zucchini Hummus
