Bourbon and Cider-Brined Stuffed Pork Tenderloin
This meal would be a delicious and beautiful center piece for any upcoming holiday meals, bringing together the flavors of the season and your family around the table.
Lowland Farms Pork Tenderloin
For the brining liquid:
4 Cups Roe’s Apple Cider
1/4 cup Bourbon
1/4 Cup Breezie Maples Farm Syrup
3 tablespoons kosher salt
1 teaspoon whole peppercorns
1/2 teaspoon ground cinnamon
1 sprig rosemary
1 sachet of Sugar Loaf Mountain Herbs Mulling Spices
For the filling:
1/4 lb Edgwick Farm Sackett Ridge goat cheddar
1/2 lb Bag Red Russian Kale
2 Roe’s Apple Orchard Ida Apples (sliced)
1 onion (thinly sliced)
2 cloves garlic (chopped)
1. Butterfly tenderloin
2. Combine all ingredients for brining liquid in 1 gallon Ziplock bag. Place tenderloin in bag and refrigerate for at least 8 hours-overnight.
3. Preheat oven to 450
4. Saute thinly sliced onion in olive oil, add chopped garlic and sliced apples. Once the apples are tender, add kale to pan and cook down.
5. Remove tenderloin from brine and pat dry with paper towels.
6. Slice cheddar and spread out on the inside of the butterflied tenderloin. Spread filling on top of the cheese. Roll the tenderloin, trying to keep all the filling inside, and then tie with cooking twine 4 times across and once longways to keep the filling from sliding out the ends.
7. Rub outside with olive oil, and sprinkle with salt and pepper. Roast in oven for 20-25 minutes, until a meat thermometer reads 125 (Make sure the thermometer is gauging the temperature of the meat, not the filling)
8. Let rest for 10 minutes, then slice into 1 inch medallions and enjoy!

Vegetable Curry


My favorite type of food is Indian food.  Unfortunately, in our area it is difficult to find.  The good news is that it is very easy to make at home.  All you need is time!

*One note is that the combination of veggies that I use are based on my personal preference, but you could add anything you want and it will mostly likely taste just fine!*


1 head of cauliflower

1 bunch of carrots

1-2 onions (large)

1 pear

3 red potatoes

1 can of saucing tomatoes


1 cup of coconut milk (they sell baking coconut milk which works very well)

curry powder



olive oil

The key to a great curry is low and slow.  Cook everything at a low heat and let it sit for a while.  First thing to do is to chop up your veggies.  Add them to a pan on medium low heat with some olive oil.  Start with the onions, potatoes, carrots, cauliflower, and then the pear.  Add salt, pepper, and curry powder. Not too much curry powder, but remember that the longer we let this sit the more the flavors are going to combine and you will start to get the color your use to with a curry.

After twenty minutes or so add your canned saucing tomatoes.  After you add them, crush them and start to get some moisture going cover the pan.  Stir the contents every ten minutes or so, but let it cook don’t rush the process.  Because you are cooking at such low heats it is going to be almost impossible to burn it.  This is one of those dishes that can be even better if you forget about it for a while then come back to it.

Add the cilantro and start tasting the check the flavor and add more spices.  If you were reading from a cook book you would see a whole number of other spices that are usually in a curry.  If you have them I say throw them in, but their not necessary to get a great product.

After the contents has been cooking for about an hour and your stomach is beginning to demand that we get a move on; add the coconut milk.  This will start to thicken the curry and after we add this leave it uncovered so the moisture can cook off.  At this point you are pretty much ready to go.

One piece of advice I want to give is that early on in the process it may seem like there is no way these ingredients and your curry is going to come out terrific.  I feel this way every time I make it, but trust me give it time, be patient, and forget about perfection!

Kohlrabi Coleslaw


To some, kohlrabi looks like an alien. To me, it looks like a delicious funky vegetable.  My favorite thing to do with kohlrabi is to make a simple coleslaw.


2 grated kohlrabi

1 handful of chopped kohlrabi greens

1 handful of grated carrot

1 drizzle of apple cider vinegar

1 drizzle of maple syrup

1 pinch of sea salt

1 pinch of black pepper


  1. Grate the kohlrabi and the carrots and chop a handful of kohlrabi greens.
  2. Place those three ingredients in a bowl
  3. Add a drizzle of apple cider vinegar, a drizzle of maple syrup, and a pinch each of sea salt and black pepper.
  4. Enjoy as a side dish or salad.


Barley & vegetable casserole

This dish is delicious fresh or frozen


2 tablespoons olive oil

2 cloves garlic, peeled and chopped

1 onion, diced

1 small parsnip, diced

1 medium carrot, diced

1 small celeriac, diced

1/2 cup (50g) pot barley

2 cups (570 fl oz) salt-free vegetable stock


Heat the oil in a thick-bottomed pan.  Cook the garlic gently in the oil for a few minutes.

Add the vegetables and stir for two minutes, then add the barley and stock.

Bring to a boil, reduce the heat, and simmer gently for 40 minutes

Mash lightly if required and serve


Garbanzo bean & vegetable casserole: Replace the pot barley with garbanzo beans which, if dried, need soaking for 24 hours before using.

This recipe was pulled from “A Slice of Organic Life” by Sheherazade Goldsmith

Spanakopita (Spinach Triangles or Pie)

60 triangles or 1 (9 by 13inch)


1/3 cup olive oil
2 pounds of tatsoi, washed and drained
1 bunch scallions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound feta cheese, crumbled
1 to 2 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 pound filo pastry sheets


Heat 1 tablespoon of the oil in a large pan, add half of the tatsoi and saute until tatsoi wilts, tossing with tongs, about 2 minutes. Remove tatsoi and squeeze out excess liquid, then chop roughly. Repeat with remaining tatsoi, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the tatsoi to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).

Stir the feta and as much beaten egg to moisten the cooled tatsoi mixture.

Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.

Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn’t dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of tatsoi filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.

Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)

Variation: Butter a 9 by 13 inch baking pan, and spread 6 sheets of filo, brushing each with butter, on the bottom. Spoon the tatsoi filling over the filo, then cover with 6 more sheets of filo, buttering each sheet. Score the top 3 sheets with a sharp knife. Bake 40 to 45 minutes, or until top is golden, let stand 15 minutes, then cut into squares and serve warm.

This recipe was taken from the food network check it out Click Here

Claire’s Pumpkin Seed Pesto Spaghetti Squash

What I love most about squash season is that I can replace a lot of the carbs I would usually eat with squash because it’s so hearty and filling. One of the best ways to do so is replace pasta with spaghetti squash! Click here for my recipe for Pumpkin Seed Pesto Spaghetti Squash.

1 spaghetti squash
2 cup of chopped parsley
1/4 cup pumpkin seeds (plus a handful for garnish)
2 garlic cloves
1/2 Parmesan cheese
2/3 cup olive oil
Salt and pepper to taste

1. Preheat oven to 350. Cut spaghetti squash in half longways, hollow out seeds, drizzle with olive oil, salt and pepper and place hollowed out side down on a sheet tray and put in oven for 35-40 minutes.
2. Place all ingredients for pesto (except olive oil) in food processor and slowly add in olive oil while the machine is running.
3. When squash is cooked completely, let cool, and then scrap out flesh of the squash with a fork until you have long yellow strands. If the squash does not come apart easily, let it cook a little longer in the oven.
4. Mix in the parsley-pumpkin seed pesto drizzle the extra pumpkin seeds on top and enjoy!

Jake’s Baked Cheese & Jam Puff Pastry 


This last week I was inclined to make something very special for someone very special.  Edgwick Creamery Funny Child Ale-washed hard goat cheese baked in puff pastry with Fig Jam.  I had no idea how to go about this, so I found a recipe with some great visual aids, and improvised a bit with their design.  Here is that recipe (  I suggest looking at it if you are a visual learner like I am!


1 sheet Puff Pastry (remember these are usually frozen so thaw hours before prep)

1 block of Funny Child


Fig Jam (or any type of jam that you think will go well)


Pear (or apple)

1. Preheat the oven to 350 degrees

2. Lay out your thawed puff pastry sheet on a baking sheet lined with parchment paper.  You will see that the pastry is separated into thirds.  Cut tabs in the outer thirds about an inch apart (look at the recipe I added above if you are confused).  What you are doing is preparing for when we fold up the pastry.

3.  Take your jam and start spreading it down the middle of the center third.  You can decide how much jam you want, but I suggest being friendly because when your cheese melts inside it spreads and the more jam the better!

4.  Take your block of Funny Child and cut it up into triangles and lay them in the jam across the center.  Again, I suggest looking at the recipe I posted above, as you can see they used a lot of cheese.

5.  Now we are going to fold the pastry.  This may seem intimidating, but trust me my mom didn’t keep a single art or craft I made in my childhood, yet I still made a beautiful pastry.  The way is to fold one side over the other and just keep going until you get to the end.  I found that I had cut my tabs uneven and had an extra on one side.  All I did was gently rip it off, and it didn’t make much of a difference at all.  Pastry is very forgiving as well as delicious.

6.  Now you have a beautiful folded pastry.  The recipe above suggests whipping an egg and then brushing it on top.  I didn’t have eggs so I used olive oil, very little, and then drizzled honey on top.  I emphasize here that as long as you don’t use to much of anything on top you really can’t go wrong.  As I am writing now I’m wondering if some cinnamon would have been nice.

7.  Now throw it in the oven for 20 to 25 minutes.  Make sure to watch it at the end, because the difference between two long and not enough gets very close.  Once you take it out of the oven you are all set to dig in.  I cut up a pear with it, but any fruit would be good!


Smothered Brisket


An ode to Julia Child and Lowland Farm’s Brisket

For 6 to 8 servings:

A 4-pound center cut brisket of beef from Lowland Farms
1/2 teaspoon thyme
2 large cloves of garlic, mashed
1/4 cup olive oil
1/8 teaspoon freshly ground pepper
2 cups cored but unpeeled chopped fresh tomatoes (or a combination of fresh tomatoes and canned Italian plum tomatoes)
1 1/2 cups sliced onions
Trim excess fat , leaving 1/8-inch layer of the fatty side. Mash 1/2 teaspoon salt and the thyme into the garlic to make a paste; beat in the oil and pepper. Spread on both sides of the brisket. Place the meat fatty side up in a roasting pan. Spread on the tomatoes and onions, and season lightly with salt. Cover tightly with aluminum foil.
Preheat oven to 300 and slow-roast for 3 1/2 to 4 hours, basting about every 1/2 hour. The brisket is done when a fork pierces it easily but it should still hold its shape. (Note that brisket is not tender like steak, but it should be pleasantly chewable with a rich beefy flavor.)

Roasted Tomato Soup


I can’t get enough soups this fall, especially roasted ones. Roasting gives the soups such a rustic and comfort food taste. I made this last week and it was so delicious I already can’t wait to make it again. Make some cheesy crostini to compliment this soup and enjoy!
Total Time: 1 hr 15 min (25 min prep, 50 min cook)
Yields: 4-6 servings
2.5 lbs fresh organic tomatoes (Mix of heirloom, cherry, plum, vine or any combination you would like) cored and cut in half
6 cloves garlic, peeled
2 small or 1 large yellow onion, sliced
1 medium sized carrot
1/2 cup EVOO
32oz Organic Chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup basil leaves
3/4 cup heavy cream
1. Preheat oven to 450 degrees F.
2. Spread the halved tomatoes, garlic, carrot, and onions on a baking sheet. Drizzle with 1/2 cup EVOO and season generously with salt and pepper. Roast for 30 minutes until carmelized
3. Remove the tomatoes, garlic, carrot and onion from the oven and transfer to a large stock pot. Add 3/4 of the chicken stock, bay leaves, & butter. Bring to a boil and simmer for 20 minutes or until liquid has reduced by a third.
4. Remove the bay leaves, add the basil and puree with an immersion blender until smooth. Return soup to low heat and add cream. Adjust the consistency by adding more chicken stock, if necessary. (I didn’t have to, I preferred it a little thicker like a bisque).
5. Season to taste. I added more salt and ton more pepper which gave it a great spice.
6. (Optional) Cut a large baguette into thick slices. Drizzle with EVOO, season with salt and pepper, add shaved parm and a slice of fresh mozz. Bake in oven at 350 degrees F for 10 minutes or until your desired doneness and enjoy dipped in the soup.

Trisha’s Butternut Squash Soup


I love the smells and flavors of fall and butternut squash is one of my favorite of the season! This is the best roasted butternut squash soup I have ever had! You need about an hour from start to finish and this recipe yields roughly 6 cups, or 4 bowls! Enjoy!

1 large butternut squash, halved vertically and seeded
3 Tbsp olive oil
1 large shallot bulb, chopped (roughly 1/2 cup)
4 cloves garlic, minced
1 tsp maple syrup
1/8 tsp ground nutmeg
4 cups (32 ounces) vegetable or chicken broth depending on your preference
1-2 TBSP butter
Salt & pepper to taste

1. Preheat oven to 425F. Line a baking not sheet with parchment paper. Drizzle inside of butternut squash with olive oil, sprinkle with salt & pepper and then place on cookie sheet, inside face down. Bake for 40-50 minutes, let cool for 10 minutes and then scoop the inside into a bowl.

2. While squash is in the oven warm 1 Tbsp olive oil in a large pot over medium heat. Once heated add the shallots and 1 tsp salt. Cook until softened, roughly 4-5 minutes. Add the garlic until fragrant, roughly 1 minute, stirring frequently.

3. Add all ingredients to the pot on low heat and emulsify. Salt and pepper to your liking and serve.

** throw a french baguette in the oven to warm and make toasty and use to dip into the soup!

Jake’s Lemon Garlic Chicken


Here is my favorite recipe!  It was originally taught to me by my sister.  It is an easy recipe and takes very little cooking experience to make.


2 heads of Garlic

2 lemons

A whole chicken

Chicken broth (or veggie broth, or water)

A quarter of a stick of butter


Baguette (optional)

1. Preheat the oven to 350 degrees.  Get a baking dish.  Take your chicken out of the wrapping and wash it with cold water.  Then put it breast side up in the baking dish.

2. Get your chicken broth and lemons.  Pour enough chicken stock in the baking dish to where it is about halfway up the sides.  Cut up both lemons in half.  Squeeze them on top of the chicken letting the juice get all over the chicken and into the broth.  Then place the halves in the baking dish.  I put one of the halves inside the chicken as well as a couple garlic cloves, but you don’t have to.

3. Take the garlic and cut them in half from side to side.  Then put those halves face down in the broth around the chicken.  Cut the butter into squares the size you would put on toast, and put them under the skin on the breast.  You can also put some garlic cloves under the skin on top of the breast as well.

4. Put salt and pepper on the top of the chicken and put it on the center rack in the oven.  Every half and hour baste the chicken with the broth.  Depending on the size of the chicken it should be done between the third and forth basting, so ninety to one-hundred and twenty minutes. You know its done when the meat thermometer reads 165 or above, or if you don’t have one when you cut into the space between the body and the legs, the liquid that comes out should be clear.

5.  The garlic cloves at this point will be soft like butter, which is why I suggest getting a baguette to dip in the broth and/or spread the garlic on.

Hillary’s Ribollita

When I have a bunch of veggies and some leftover bread, I always try to make Ribollita– an Italian soup originally created by farmers making use of stale bread. Now that the evenings are cooling down again, Ribollita is perfect for a cozy night at home.


From the Green Onion- 

1 Bunch of Tuscan Kale (Cavolo Nero) 
1 Bunch of Leeks
1 Onion
2 Potatoes
2 Carrots
2 Summer Squash 
2 Stalks of Celery
4 Roasted Tomatoes
Salt & Pepper 
1 “Old” Baguette or Loaf 
1 Jar Cannellini Beans
Extra Virgin Olive Oil
1. Finely dice the carrot, onion, and celery. Remove the stalks from the kale and cut the leaves into ribbons. Chop the squash and potatoes into candy-sized pieces.
2. In a large pot, let the carrot, onion, and celery mixture simmer on low heat with olive oil. Once they soften, add the rest of the veggies, more olive oil, and salt & pepper. After a few minutes, add enough hot water to almost cover the veggies. Let them cook on low heat for 30min.
3. Add the tomatoes and let them dissolve. Check for salt and then let the soup cook for another hour and 30min. Next, add in the beans and use an immersion blender to partially blend the soup.
4. Add the bread in cubes for ripped up pieces, pour the soup in warm bowls, and enjoy!

Recipe from Chef Grazia Acanfora, our teacher in Florence.

Candelieri Family Tomato Sauce 


Here’s a recipe we learned while we were in Florence, Italy and adapted to an old time family recipe: The Candelieri Family Tomato Sauce. While our farmers are stocking tens of thousands of pounds of tomatoes in our shared cooling barn, I’m inspired to get some of them roasting for a new batch of our famously fresh ragu!


Italian Soffritto (“fried slowly”): diced carrots, celery, onions
Roasted tomatoes
Roasted red peppers
EVO (extra virgin olive oil)
S&P (salt and pepper)
Splash of red wine

Let the soffritto sweat in a pan with EVO and minced garlic. While that’s happening, roast some tomatoes in EVO and S&P in the oven at 350˚F. Separate the seeds and skin when it all starts to fall off and add to the pan. Purée the roasted red peppers and add them in too. Throw in a splash of red wine because you should be drinking it while cooking anyway. Then add in some whole basil leaves and let the sauce slowly simmer. In our option, it goes best with spaghetti and meatballs!

Jake’s Sautéed Kale & Cheese


Here is a great recipe that I first learned with cabbage, but discovered that you can substitute with the cabbage with kale and it ends up being quite delicious!
Salt (I like sea salt)
1 Clove of Garlic
Olive Oil
A bunch of Kale
Feta Cheese (doesn’t have to be Feta, but that is my preference)
1. Put a pan on the stove top and set to just below medium heat.  Put the oil in the pan and marinate with sea salt and pepper. After a couple minutes add the kale
2. You can cover the pan to cook the kale faster, but you don’t have to. Let the kale cook for a good fifteen minutes tossing every four minutes or so.  Remember though that the more you toss the longer it will take to cook.
3. When the kale is starting to get darker and is softer it is time to add your minced garlic clove and your Feta Cheese.  At this point, you want your kale to be pretty cooked because you don’t want the feta or garlic on the pan for too long.  Now some people do prefer to do the garlic earlier, but I find that it is hard to keep it from burning.
4. When the feta is starting to melt, it is time to put it on your plate and enjoy!

Trisha’s Veggie Lasagna


Vegetable Lasagna like you’ve never had it before.
This is one of my favorite recipes, a staple in the regular rotation for sure and it utilizes so many of the seasonal produce we are selling at our market.

Homemade pasta sauce using our heirloom tomatoes or Rao’s marinara sauce as it’s the closest jarred sauce to the real thing
1 baby eggplant (sliced thin and pre salted ahead of time.. See tip from 7/27 email)
2 squash/zucchini or both sliced thin by hand or mandolin
Baby spinach
Edgewick Farms goat cheese
Shredded mozzarella (optional)
Salt & pepper

Serves: 3-4 people depending on appetites

Layer all ingredients (sauce, goat cheese, eggplant, spinach, and squash/zucchini in a 9×13 glass baking dish. Really squash it down in the pan as it will reduce in size once baked. Top with either goat cheese or mozzarella or both! Salt and pepper to taste.
Bake for 25 minutes at 350 degrees and let sit for 5-10 minutes before serving. The raw sliced vegetables act as a substitute for lasagna noodles. This offers such a healthier option to traditional lasagna but with so much more flavor and nutrition packed into every bite. Have it with some homemade garlic bread, a side salad and you are in for an extremely delicious dinner that is easy to make and healthy without the sacrifice of flavor!

Hillary’s Zucchini Muffins

Zucchini muffins


3lb of grated zucchini from the Green Onion

2 beaten eggs from the Green Onion

2/3 cup melted unsalted butter

2 teaspoons baking soda

3 teaspoons cinnamon

3 teaspoons all spice

3 teaspoons vanilla

1 teaspoon nutmeg

1 1/2 cup sugar

1 pinch of salt

3 cups flour

1. Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.

2. In a separate bowl, mix together the flour, baking soda, nutmeg, cinnamon, all spice, and salt. Stir these dry ingredients into the zucchini mixture.

3. Coat each muffin cup in your muffin pan with a little butter. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely.

4. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 20 to 25 minutes. Test with a long toothpick  to make sure the center of the muffins are done.

Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

Recipe thanks to:

Claire’s “First of the Season Bruschetta”


Green Onion Shopping List:

Dottie Audrey’s Baguette

2 Boxes of Sun Sprout Farm Cherry and Sungold Tomatoes

1 Bunch of Verdant Common Grower’s Fresh Mint

3 Verdant Common Grower Spring Onions

4 Sun Sprout Farm Cucumbers

Other Ingredients:

Salt & Pepper

Red Wine Vinegar

Olive Oil

  1. Slice baguette into crostini slices, arrange on a baking sheet. Drizzle olive oil and sprinkle with salt and pepper. Toast in 350 oven—5 minutes on each side.
  2. Chop spring onions into half-inch pieces and soak in bowl of red wine vinegar and salt—this will cut some of the bitterness of the raw onion and also serve to dress the other produce in the bruschetta.
  3. Slice each tomato in half, cut cucumbers into bite-size pieces, and pick a good handful of mint leaves, set aside a few (1 leaf per crostini slice). Combine in bowl.
  4. Strain spring onions and add to bruschetta. Sprinkle with salt and pepper. Mix to combine.
  5. Spoon a portion of the bruschetta on each toasted crostini slice and top with another mint leaf. Enjoy!