Roasted Tomatoes with Basil & Thyme

Source: a farmgirl’s dabbles

24 plum (or other “meaty”) tomatoes, halved lengthwise 1/2″ c. olive oil 3 T. balsamic vinegar 4 large garlic cloves, minced 4 tsp. sugar 3 tsp. kosher salt 1 tsp. freshly ground black pepper 20 large fresh basil leaves, julienned 1 T. fresh thyme leaves

Preheat oven to 450°. Prepare a […]

Sautéed Savoy Cabbage with Scallions and Garlic

From; Recommended by shareholder Larry Henry: “Farm Fresh and delightful vegan cuisine!”

1 bunch scallions 2 garlic cloves, chopped 3 tablespoons olive oil 1 pound Savoy cabbage, cored and thinly sliced (8 cups) 1/4 cup water

Chop scallions, reserving white and dark green parts separately. Cook scallion whites and garlic in oil in a […]

Oven Roasted Vegetables

2 small eggplant 2 zucchini or yellow squash 1/2 sweet onion Flat parsley or basil Garlic 2-4 Tbsp Coconut oil Sea salt to taste

Preheat oven to 375 degrees. Chop all vegetables into 1/2 inch pieces, evenly sized. In a large sheet pan, toss all vegetables with oil and salt so they are coated. Bake […]

Dill and Butter Squash

From shareholder Kate Marshall

½ T butter 2 small zucchini and/or squash 1 t chopped dill ½ lemon Salt, pepper

Slice zucchini and/or squash into ¼” rounds Heat butter in pan over medium heat Cook zucchini/squash until crisp tender and lightly browned Add salt/pepper to taste, squeeze juice of ½ lemon, and toss with dill. […]

Jamie’s Easy Coconut Oil Baked Veggies

I love this recipe because it is so quick and uses any vegetables. From Intern Jamie Landa

Ingredients: Whatever greens you have and like (examples: Chard, Kale, Malabar Spinach etc..) Eggplant, Potato, Beets, Scallions, Onion, Garlic..really whatever vegetables you feel like eating 2-3 tablespoons melted coconut oil All The Spices (Salt , Pepper, Cumin, Turmeric, […]

Grilled Eggplant with Parsley and Pine Nuts


2 Tablespoons pine nuts 2 medium eggplants, sliced 1/2 inch thick 1/2 cup olive oil 1/4 cup red wine vinegar 2 teaspoons fennel seed kosher salt and black pepper 2 tablespoons chopped flat-leaf parsley

Heat oven to 350° F. Spread the pine nuts on a rimmed baking sheet and toast in oven until […]

Sheet Pan Moroccan Spaghetti Squash

(From the Washington Post Food section, Sept. 6 – recommended by local shareholder Emily Harris)

1 spaghetti squash (about 4 pounds), cut in half lengthwise, seeds reserved 2 tablespoons olive oil, plus more for the seeds 15 ounces canned/cooked no-salt-added chickpeas, drained and rinsed 1/2 cup currants 2 cloves garlic, minced 1/2 teaspoon […]

Crock-Roasted Summer Vegetables


Summer vegetables are so tender that usually they are not roasted, but this combination of vegetables with herbs and a touch of olive oil is stupendous. Serve hot, at room temperature, or cold along with summer grill meat or fish, sausages, or a quick chicken sauté.

January 31st, 2017 | Category: Cooked Sides, Course, Ingredient, Mid (Summer), Onion, Peppers (Sweet), Recipes, Season, Squash (Summer) | Comments are closed

Spaghetti Squash


· 1 spaghetti squash, halved lengthwise and seeded

· 2 tablespoons vegetable oil

· 1 Onion, chopped

· 1 clove garlic, minced

· 1 1/2 cups chopped tomatoes

· 3/4 cup crumbled feta […]

Roasted Conehead Cabbage


This is an easy recipe for this buttery sweet crunchy cabbage.Cut one cabbage in half and drizzle it with olive oil, salt,pepper and sprinkle with some of the cut up onions or scallionsand roast for about 20-30 minutes at 350 degrees. Thenyou can sprinkle some grated parmesan cheese on just beforethey are done […]

Moroccan Mint Roasted Vegetables

From Arlington shareholder Eileen Hanning via the Blog http://www.101

1 lb / 16 oz / 450 g mix of potatoes, cauliflower, and a few radishes (save the tops)1 1/2 teaspoons dried mint1/2 teaspoon red chile pepper flakes1/2 teaspoon cumin seeds1/2 teaspoon fine grain sea salt1 teaspoon ground cumin1/2 teaspoon cinnamon1 teaspoon ground ginger4 tablespoons […]

Swiss Chard and Pototoes

A recipe from Arlington shareholder Katrin Van Der Vaart… "We did this last night – it was scrumptious with the new potatoes and some balsamic vinegar dressed green salad. … Madison’s Vegetarian Cooking for Everyone suggests collard greens or chard and using Asiago cheese. This book has the most extensive collection of greens recipes I’ve […]

Bell Peppers Lemonly Dressed and Cumin-esque

From “Farmer John’s Cookbook: The Real Dirt on Vegetables” by John Peterson & Angelic Organics.

1/2 cup plus 1 Tbsp. Extra Virgin Olive Oil (divided)4 sweet red and/or yellow bell peppers, thinly sliced1/4 cup lemon juice (from 1 large lemon)2 Tbsp. minced parsley1 tsp. ground cumin1 tsp. honey (optional)1 clove garlic, minced (optionsl)1/4 cup finely […]

Garlicky Roma Beans with Tomatoes

From the

splash of olive oil1 lb Roma beans (or standard, government issue fresh green beans), washed, dried, and ends trimmedminimum of 3 cloves of garlic minced or pressed (if you press, press them into a teaspoon of water to prevent burning)1 cup grape or cherry tomatoessalt and pepper to taste

1. Heat the […]

Zucchini Rice Gratin

Adapted from Gourmet, March 2008, via

1/3 cup uncooked white rice, long-grain is suggested but use whatever you prefer5 tablespoons olive oil1 1/2 pounds zucchini (about 3 medium), sliced 1/4-inch thick1/2 pound plum tomatoes, sliced 1/4-inch thickTable salt and freshly ground black pepper1 medium onion, halved lengthwise and thinly sliced3 garlic cloves, minced2 large […]

Quick-and-Easy Grilled Kale

Adapted from "Greens Glorious Greens" by Johnna Albi & Catherine Walthers


Olive oil to brush grill

3/4 pound kale

2 tablespoons white wine vinegar (herb-flavored is delicious)

Salt and freshly ground pepper to taste


Summer Squash Pancakes

These pancakes were a specialty of my Italian great grandmother.  We had them  at a farm potluck last night with our friends at Radical Roots farm.  Enjoy making your own adaptations to this tasty and flexible recipe.  ~Rachel

5-6  cups grated summer squash, any variety

1/2 cup […]

Stuffed Vegetables

From on-farm shareholder Ellen Berg

Stuffed Vegetables

Stuffed tomatoes

3 or more ripe Tomatoes, cut in half cross-wise, pulp and seeds removed

1 cup fresh ricotta

1/2 cup cubed Mozzarella cheese

1/4 cup grated Parmesan cheese

1/4 cup grated […]

Roasted Squash with Chile Lime Vinaigrette

From on-farm shareholder Anna Koestecke, adapted from

This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.

3-4 pounds kabocha (such as sunshine), acorn or butternut squash

1/2 t black pepper

1 t salt

6 T olive oil


Delightful Zucchini and Pasta

Sent in by Arlington shareholder Colleen O’Bryant

3/4 pound of orzo (or broken spaghetti in a pinch) 2 tablespoons olive oil 1 tablespoon butter 1 small chopped onion 3 medium or 2 large zucchini GRATED (it’s key) Salt and Pepper to taste 3 sprigs of Thyme (any kind) stem on Squeeze of lemon 1/4 cup […]

Crispy Potato Pancakes

Sent in by Arlington shareholder Anna Santos de Dios

1/4 cup all-purpose flour2 eggssalt and pepper to taste2 large potatoes or six small ones, peeled1 medium onion, peeledshortening or vegetable oil

Mix flour, eggs, salt and pepper in a bowl; batter will be slightly lumpy. Grate potatoes and onions together in a food processor (or […]

Spicy Stir-fry Chinese cabbage

From Chile paste adds heat to this stir-fry with Chinese cabbage (also called Napa Cabbage or by its Chinese name, Sui Choy) and green onions.

• 1 pound Chinese Cabbage (also called Napa Cabbage or Sui Choy) • 1 large garlic clove • 2 green onion (spring onions) • 2 tablespoons vegetable or peanut […]

Caponata "Agrodolce" (Sweet and Sour)

This recipe for the season of peppers, eggplant, garlic, and squash is from Arlington Shareholder Matt Iden. He says he’s been meaning to share it for a year. We’re glad to have it at just the right time. Adapted from Michael Chiarello’s show Easy Entertaining, episode #MO0803.

Caponata agrodolce is a grilled vegetable salad served […]

Sautéed Zucchini

This is another great recipe from Arlington shareholder Eileen Hanning. You can substitute any summer squash for the zucchini, or mix them all together.

I hate to say this, but if you want to do a larger amount, double the recipe, but divide and cook the zucchini in two pans. If you crowd the squash […]

Disappearing Zucchini Orzo

From Barbara Kingsolver’s "Animal, Vegetable, Miracle"

¾ lb pkg orzo pasta (multicolored is fun)Bring 6 cups water or chicken stock to a boil and add pasta. Cook 8 to 12 minutes1 chopped onion, garlic to taste3 large zucchiniolive oil for sautéUse a cheese grater or mandoline to shred zucchini, sauté briefly with chopped onion and […]

Kansas Quiche

from “The Blooming Prairie Cookbook.” You can find another adaptable, slightly richer “Crustless Quiche” recipe on our website.

1 pound chopped Chard and/or Summer squash1/2 onion, chopped4 eggs1/2 cup milk1 1/2 cups grated swiss cheese1/2 tsp salt1/4 tsp pepper1/2 tsp dried basil1/4 tsp dried oregano

Steam Chard, squash, and onions until tender. Set aside to […]

Stuffed Winter Squash

Adapted from the Moosewood Cookbook’s Comprehensively Stuffed Squash This is an extremely adaptable recipe, and is great with Acorn or Delicata squash.

2 medium sized winter squash, halved and pre-baked 2 tbsp butter 1 cup minced onion 1/2 lb mushrooms 1 large clove of garlic, minced 1/2 tsp salt 2 Tbsp lemon juice Fresh or […]

Baked Sweet Potatoes

The easiest way to make sweet potatoes is to bake them whole (you can use a toaster oven).

Scrub the potatoes, poke them all over with a fork, and bake them at 375 degrees. Small potatoes will cook in around 20 minutes, and larger ones will take longer. Test the potatoes with a fork (it […]

Roasted Potatoes and/or Sweet Potatoes

I like to mix the two kinds of potatoes best, but it works well with just one kind or the other. This recipe can be creatively altered, and will be great as long as you start with good potatoes. ~~Rachel

2 pounds of mixed potatoes and sweet potatoes 1/4 cup canola oil 2 tsp sea […]

Roasted Sweet Potatoes

Wash about 1 pound of sweet potatoes; peel them if desired.

Preheat oven to 400 degrees

Cut up the sweet potatoes into 1/2 –3/4 inch pieces. The smaller the pieces, the faster they will cook.

Put into a 9X12 baking pan, and add: 1/4 cup canola oil 1 tsp sea salt […]

Big Leaf Rolls or Pseudo Sushi

From Arlington Shareholder Katrin Van Der Vaart. This recipe requires thinking about the night before! Both the “cream cheese” part and the rolls come from "Rejuvenate Your Life, Recipes for Energy" by Serene Allison.

1: “Cream Cheese” Soak 1 and1/2 c. pine nuts and 1 and 1/2 c. sunflower seeds in good water overnight. Drain […]

Butternut Squash French Fries

Recipe from (from Shareholder Jana Denning).

1/2 butternut squash kosher salt Directions: Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash. If you’re unfamiliar with handling them, you may have a little trouble at first. They’re fairly easy to peel, but you’ll need a sharp knife to cut them. Once your orange […]

Zucchini [or other summer squash] Cakes

From Shareholder Lori Brent, from "Nourishing Traditions" by Sally Fallon.

4 cups grated zucchini [or other summer squash], washed, trimmed, and grated 1 Tablespoon sea salt 4 eggs, lightly beaten 1 small onion, finely chopped  

2 cups whole grain bread crumbs Sea salt and pepper 1/4 teaspoon cayenne pepper 1/2 cup […]

Zucchini Fritters

From Local shareholder Michelle Almond

This recipe takes a long time to prepare so be ready for some serious time in the kitchen!


5-6 zucchini, squash grated 1 large onion, grated 2 medium potatoes, grated 2 tablespoons fresh dill 1 cup flour 1 cup corn starch 1 […]

Baked Acorn Squash with Sweet Potato Soufflé

From “Charlotte (N.C.) Cooks Again” cookbook (from shareholder Teemi Caskey).

4 acorn squash Butter Salt Sugar 6 medium sweet potatoes 1 C sugar 2 beaten eggs 1/4 c warm milk or orange juice 3 Tablespoons melted butter 1/2 teaspoon salt 1/8 teaspoon nutmeg 1/8 teaspoon cinnamon 3 Tbsp. slivered almonds (optional)

Cut squash in half. […]

Vegetable Fried Rice

I was turned onto this by our farming friend Hana, and our intern Stacey. You can make this any time, with almost any vegetables! It’s best to make with leftover rice. It’s easy and very tasty.

In a large skillet, sautee 1/2 cup chopped onion, garlic tops, garlic, and/or scallions in oil.

Add 2 […]

Crock-pot Ratatouille

This recipe from Rachel’s Mom is easy to prepare ahead.

1 large eggplant, peeled and cut into 1-inch cubes 2 onions, chopped 3 cups chopped fresh tomatoes or 1 large can (1lb, 12oz.) diced tomatoes 2 large bell peppers, cut into ¾ inch squares 3 medium zucchini cut into ¾ inch chunks 3 tbsp olive […]

Funky Pasta

From shareholder Lorinda Bosch. Lorinda told me that kids enjoy squishing the cherry tomatoes for this simple, very tasty dish. (I added mozzarella when I made it, and we liked the addition. ~Rachel)

Waterpenny garlic Waterenny basil Waterpenny cherry tomatoes (Optional: sautéed mushrooms, olives) Fresh shredded parmesan cheese (Optional: squares of fresh mozzarella cheese) Olive […]

Winter Squash: How to cook

Winter squash, including Butternut, Acorn, Delicata, and Pumpkins are delicious and nutritious. Here are two simple ways to prepare winter squash, either to eat plain, or for use in other recipes.

IN THE OVEN (Good for all types of winter squash) Cut squash in half, scoop out the seeds, and put in a baking pan, […]

Halushka Kapusta (Cabbage and Noodles)

The Savoy cabbage we grow is particularly good in this recipe. It has dark green outer leaves, which are more nutritious than the inner, yellow leaves, and are edible and tasty, too. This is my favorite simple cabbage recipe.

Boil water for your favorite kind of noodles.

Wash cabbage and remove the core […]

Butternut Squash: Move over, summer squash!

Butternut squash is delicious and good for you.

Cut in half, take out the seeds, and put in a baking pan, face down with about 1/4 inch of water. Bake at 375 degrees for 30-45 minutes (depending on squash size. Test with a fork to tell when it’s soft.

Serve plain, or mashed up […]

Penne with Swiss Chard & Cheese

From Arlington shareholder Rebecca Krafft

1-2 cups penne pasta 4 cups coarsely chopped swiss chard 1 (19 oz.) can cannellini beans, or other white beans, drained 4 tablespoons olive oil 1/2 cup shredded parmesan cheese 1 clove garlic, smashed Salt & freshly ground black pepper

In a large pot of boiling salted water, cook […]

Summer Squash Casserole

~~This recipe was given to us by Lilian Aylor, who is from Sperryville. It goes back many generations in the Miller family, who own the property Waterpenny farm is on.

Boil a pound of squash, and drain. Mash a hard boiled egg in the squash, add grated onion and grated green pepper. Salt and pepper […]

Chinese Cabbage Stir Fry

We’ll have plenty of Chinese Cabbage in the first several shares. Though it might not be familiar to you yet, it is a tasty and versatile vegetable, high in fiber, with a fair amount of vitamins A and C. It can be eaten raw, chopped in salads or Cole Slaw, or cooked in a stir […]

Sri Lankan Eggplant Curry

From our friends Sara and Dave Mitchell. (I’ve modified the recipe to make it quicker to prepare -Rachel)

Serves 4

1 large eggplant 1/2 small red onion, sliced 1 1/2 cups coconut milk 1/2 tsp. salt 2-3 Tbsp. vinegar 1/2 tsp Curry Powder* 1/4 tsp. Turmeric 1/2 cinnamon stick 1-2 Tbsp. sugar Canola oil […]

Hobo Dinner

We had this at a visit to Radical Roots Farm, near Harrisonburg. You can cook it in the coals of a campfire, or you can also cook it in your oven or on a charcoal grill. It’s a fun meal! Have your campfire music ready for the wait while they cook.

A campfire that has […]