Recipes by Farmers’ Chef James Edwards and Charlotte Coman. Collard Green Wraps ¼ cup Dijon mustard ¼ cup sorghum 2 tablespoons canola oil Shiitake and oyster mushrooms, thinly sliced 1
Recipes by Farmers’ Chef James Edwards and Charlotte Coman. Farm Soup ¼ cup EVOO 1 yellow onion, diced 3 cloves garlic, minced 1 sprig rosemary, leaves picked from stem and
Recipes by Farmers’ Chef James Edwards and Charlotte Coman. Sorghumed Fingerling Sweet Potatoes Fingerling sweet potatoes, scrubbed 3 tablespoons butter 3 tablespoons sorghum (a thick golden syrup made from grain)
Recipes by Farmers’ Chef James Edwards and Charlotte Coman. Smashed Turnips with Charred Napa Cabbage, Cheddar & Fennel 1 Napa cabbage, halved lengthwise 2 lbs. turnip bulbs, cut into small
Recipes by Farmers’ Chef James Edwards and Charlotte Coman. Buttermilk Chive Dressing ½ cup chopped chives ½ cup buttermilk (whole fat is best!) 1 tablespoon cider vinegar 4 dashes Tabasco
Recipes by Farmers’ Chef James Edwards and Charlotte Coman. All the Greens, Eggplant, Mushroom, and Tomato Soup 3 1/2 lbs. canned tomatoes (if you processed and canned/froze your summer FarmShare
Recipes by Farmers’ Chef James Edwards and Charlotte Coman. Braised Greens 1 bunch of chard 1 bunch of collards 1 bunch of radish tops 1/2 onion, diced 1/2 yellow bell
Happy late summer, folks! This’ll be our final Summer Farmshare recipe for the year. But hey now, turn that frown upside down by signing up for our Fall CSA. It
Recipes by Farmers’ Chef James Edwards and Charlotte Coman. Fried Okra & Squash 2 cups cornmeal ½ cup all-purpose flour 2 ½ teaspoons sea salt Okra Squash 1 ½ cups
Recipes by Farmers’ Chef James Edwards and Charlotte Coman. Pan-fried Oyster Mushroom Sandwich with Squash Relish Oyster Mushrooms 1 small or medium squash, sliced 1 small hot pepper, seeds removed,
Recipes by Farmers’ Chef James Edwards and Charlotte Coman. Muscadine Vinaigrette Yields about 1½ cups 20 large grapes (once processed, should make about ½ cup juice) 1 tsp honey ¼
Recipes by Farmers’ Chef James Edwards and Charlotte Coman. Rice: 1 cup brown rice 1½ cups vegetable stock 1 clove garlic, chopped 1 tbsp butter Combine rice with next three
Recipes by Farmers’ Chef James Edwards and Charlotte Coman. 10 Pepper Jelly 10 small hot peppers ½ cup sugar 1 cup cider vinegar ¼ cup water Remove seeds from peppers.
It’s Week 4 and your veggies are about to have a big rowdy summer party on your plate. Let’s get things started, shall we? Recipes by Farmers’ Chef James Edwards
Okay, people. This is easy. Here’s what you’re gonna do. Recipes by Farmer’s Chef James Edwards. Sautéed Crowder Peas Crowder peas 1 bell pepper, diced 1 jalapeno, minced 1 shishito