Recipes

• Heirloom Bean Gratin – In the farmstand: dry beans, shallots, carrot, celery, garlic, tomato
• Cranberry Bean and Warm Radicchio Salad – In the farmstand: Vermont cranberry beans, radicchio, scallions, garlic, olive oil
• Baked Beans – In the farmstand: soldier beans, onion, maple syrup
• Beans with Parmesan & Garlic Vinaigrette – In the farmstand: dry beans, carrots, celery, onion, parsley, garlic
• Jacob’s Cattle Bean Soup with Kale & Chevre – In the farmstand: olive oil, carrot, celery, onion, garlic, tomatoes, kale, soft goat cheese
• Tomato Gazpacho – In the farmstand: heirloom tomatoes, cucumber, red peppers, green pepper, scallions, red onion, parsley, dill
• Roasted Asparagus – In the farmstand: asparagus, olive oil, garlic scapes, shallots (optional)
• Bok Choy Braised with Sesame Soy Sauce – In the farmstand: bok choy, garlic
• Sautéed Spinach – In the farmstand: spinach, olive oil, garlic
• Escarole, Pecan and Pear Salad – In the farmstand: olive oil, escarole, feta cheese, egg