Red Fern Farm House Dip
Served on both days of the 2010 CFSA Farm Tour, this creamy herb dip is great on crackers, as a spread for bagels or sandwiches, or as an accent for meat dishes.

Eggy Rice with Swiss Chard and Peas
I don't know how I lived the first 25 years of my life without eggy rice! This version is great for early summer produce like peas and greens.

Garlic Scape Pesto
A favorite among FarmShare subscribers, our Garlic Scape Pesto makes a delicious dip or spread for crackers. Itís also excellent mixed into pasta.
Products (Garlic Scape)

Garlic Scape Carbonara
This pasta is good as a meal served with a big garden salad and some crusty bread.

Beet Chocolate Cake
the secret ingredient is beets!

Herbed Crackers
Served on Saturday, June 4th during the 2010 CFSA Farm Tour, these homemade crackers are better than anything you'll find in the store and easy to make!

Sweet and Sour Red Cabbage
Red Cabbage, Sugar, Vinegar . . . Plus an Option with Bacon

Slow-Roasted Lamb Shoulder with Red Wine Vinegar Jus
Served on both days of the 2010 CFSA Farm Tour, this slow-cooked lamb dish practically melts in your mouth. Great for a weekend when you can set it up and let it roast in the oven while you take care of other things!

Beet Gazpacho
Cool beet and cucumber soup

1/4 pounds haddock Salt and pepper Juice of 1 lemon 1 teaspoon paprika 1 tablespoon butter 1 egg 1 tablespoon cornstarch 6 tablespoons grated cheese Clean fish and cut in thick slices. Season well with salt and pepper. Sprinkle with l

1/2 c. milk1 c. bread crumbsLemon juiceLemon pepper seasoning salt1 tbsp. butter1 lb. haddock fillet   Dip fillet in milk, then bread crumbs. Place on sheet of aluminum foil (enough to make a tent around fillet). Sprinkle with fresh lemon juic

4 Hake fillets or steaks, about 2 cm (3/4 inch)  thick margarine or butter for greasing 4 small tomatoes, halved  2 tbsp. (1 oz) 25 g butter or margarine 4 oz (50 g) Cheddar or Gruyere cheese, finely grated  2 tbsp. cream (opti

  4 (6-to 7-ounces) pieces pollock fillet 1/2 cup mayonnaise 2 teaspoons grated lemon zest 1 tablespoon fresh lemon juice 1 tablespoon finely chopped shallot 1 1/2 teaspoons anchovy paste 2 teaspoons chopped thyme  Preheat broil

Hearty Tuscan Bean Stew
If pancetta is unavailable, substitute 4 ounces of bacon (about 4 slices). For a more substantial dish, serve the stew over toasted bread.

1/3 cup butter or margarine 1 med onion chopped fine 1 1/4 lbs fresh haddock fillets 3/4 cup milk about 7 crushed crackers salt & pepper to taste Melt the butter or margarine in a 1 1/2 quart casserole dish and let simmer 5 minutes. Cut

1 1/2 lbs fish (Cod, haddock or whatever you would like to use) 4 med to large potatoes 2 small onions 1/4 cup butter or margarine a little oil or bacon fat for frying Put the fish in a pot with cold water, cover well and bring to a boil. Dr

1 lb fresh cod cheeks (May use any fish cheeks you like) 1 egg (beaten) 1 cup rolled cornflakes salt & pepper to taste Dip the cod cheeks into beaten egg, season with salt & pepper. roll in the crushed cornflakes and cook in a hot gre

No Cook Tomato Sauce
Excellent tossed with pasta or a stand alone side dish

Summer Pasta
Quick and easy, this pasta is perfect to have in the fridge when you want a light meal.

Arugula-Watermelon-Feta Salad
another good summer salad

Freedom Potato Salad
A flavorful Fourth of July dish!
Products (Potatoes)

Enchiladas Verdes
SERVES 4-6 Halve large tomatillos (more than 2 inches in diameter) and place them skin-side up for broiling in step 2 to ensure even cooking and charring. If you can’t find poblanos, substitute 4 large jalapeño chiles (with seeds

Tarragon Chicken with Herb Buttered Leeks
Tarragon Chicken Breasts With Buttered Leeks 4 servings   2 cups thinly sliced leeks,white and light green parts only(1 large or 2 small) 2 cups chicken broth 4 tablespoons unsalted butter Kosher salt and fresh ground pepper 2 teaspoons f
Products (Leek, Tarragon, Chicken)

Cantaloupe granita
  2 cups coarsely chopped cantaloupe (from ½ melon, seeded) ¼ cup sugar, or to taste ½ TBS fresh lemon juice, or to taste 1 cup ice cubes   Purée all ingredients in a blender until smooth, then pour into a
Products (Cantaloupe)

Okra and Potatoes
Ingredients 1/4  cup  all-purpose flour 1  tablespoon  cornmeal 1  teaspoon  salt 1/2  teaspoon  freshly ground pepper 1  pound  fresh okra, sliced 1/2  cup  peeled, cubed potato (
Products (Okra, Potato)

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