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• Recipes Potato & Spinach Colcannon Here is a twist on a traditional Irish recipe, a great one for any time of year and a delicious way to eat spuds of any variety, skins and all. Mix in any greens you like, it’s still Colcannon. You can add a bit of richness by adding yogurt, sour…
• Recipes White Bean Pate with Roasted Garlic and Crispy Sage It’s really worth using fresh dried beans in this recipe as they taste so much better (and are better for you) than canned. Farm chef Alison recommends heirloom cannellini or Chinese sulfur beans. Serve with warm pita bread or delicata squash chips. Yum! Makes 2 1/2 cups.
• Recipes Crispy Kale This snack is a staple food at Thetford Elementary School where the students request to grow LOTS of kale. It’s better than popcorn and potato chips and super easy to make! Makes one large bowl.
• Tips Whole Grain Porridge Whole grain porridge is warm, yumm,y & good for you — as long as you know how to prepare it! Whole grains are a great source of fiber and other important nutrients such as vitamin B, calcium, iron, & zinc, and they will help you feel full until lunchtime. The…
• In the News Cedar Circle Farm to be featured on Emeril Green
• Tips Chiffonade Slicing a food into very thin strips is known as a chiffonade. Adding chopped greens to a soup can sometimes equal a pile of greens floating on the top of your soup bowl; not so elegant! Chiffonade is a way to chop greens so they look great and are easier…
• Recipes Caramelized Turnips These caramelized turnips are a perfect warm buttery and sweet fall food, not to mention they are a good source of Vitamin C! You can always use a vegan substitute for butter.
• Tips Planting Garlic As the winters get shorter, we plant our garlic later. It used to be late September as the nights begin to cool and the light fades, but these days the best time to plant your garlic in the northern New England climate is more like mid October to early November.…
• Recipes Tomato Coconut Soup We served this at our 2011 Tomato Tasting garnished with purple basil, coconut cream, & lime sugar, and it was a huge hit. As it’s such a simple dish, the success of this soup depends upon the quality of the ingredients — use ripe, flavorful tomatoes to make your paste,…
• Recipes French Onion Soup Caramelized onions, savory broth, and melted cheese. This recipe comes from the online version of the indispensable Cook’s Illustrated. Their secret is to prepare the onions in the oven, and then deglaze the pot three times. They suggest making the onions up to three days in advance, and the soup…