- About us
- About Our CSA
- Find Our Produce
- News from the Farm
- Cooking With RFF
In the Kitchen at Red Fire Farm
These two stars are often available together in our Pick Your Own fields, so here's a recipe that shows them off together! You can also add halved husk cherries (aka ground cherries) to your favorite salsa recipe. Thank you to one of our members, Linda, for suggesting this!
2 cups of ripe husk cherries (aka ground cherries) with paper husks removed, chopped in half
1 cup of cherry tomatoes, halved (or 1-3 regular tomatoes diced)
½ to 1 jalapeno pepper, seeded, and diced super small
½ cup diced red onion (can be any type of onion)
chopped leaves from 1 bunch cilantro
1 small clove garlic minced
2-6 tsp lime juice, fresh is nice
½ t salt, or to taste
Ground pepper to taste
Drain tomatoes for a bit if you want a less juicy salsa. Otherwise mix all ingredients in a bowl and tweak flavors as desired. You can hold back on some of the jalapeno, garlic, salt, pepper and lime and mix them in to your preference.
Serve fresh with your favorite chips!
Makes about 4 cups. Adapted from a recipe on StraightFromTheFarm.net.
One of Morgan's all time favorite things to do with radicchio, a perfect appetizer or supper salad. Thank you for sharing this one Morgan!
1 small head radicchio
2 cloves garlic, or a few garlic scapes
a few sprigs fresh basil (optional)
2 Tbs olive oil
salt to taste
Bread for base
1. Slice the radicchio in half and cut out the stem end. Lay down flat, and chop finely against the grain to make skinny strands. You can cut the chopped piles in half if you want the strands a little more manageable when you eat them, but I usually think they're too pretty to do so. Put the mess in a large wide bowl.
2. Grate a 1-1/2 inch square of Parmesan cheese directly into the bowl with the radicchio.
3. Chop the last-of-the-season garlic scapes and add those too. Regular garlic will do too, if the scapes are gone.
4. Finely chop some fresh basil and add that too. (Optional, not critical)
5. Douse the pile with a couple waves of good olive oil...about 2 Tbsp.
6. Use a wooden spoon to toss everything together, add salt to taste, and pile onto good crusty bread or fresh focaccia! Buon appetito!
From CSA member Morgan Pinney, 2015.
Cut off ends of parsnips and julienne. Toss with olive oil, salt and pepper. Bake in a 375 degree oven until some fries begin to brown.
Serve with mayonnaise or ketchup.
1 plant's worth of edamame pods or more,
Boil enough water to cover all the bean pods. You can salt the water before or the beans after (or both) and they will take 5-10 minutes after the water comes to a boil to cook. You eat them by popping the beans out of the shell with your teeth.
4 c thinly sliced zucchini *
1 c buttermilk baking mix
4 eggs – beaten to blend
½ c chopped onion
½ c freshly grated parmesan cheese + more to sprinkle on top
½ c plain yogurt
2 T chopped fresh parsley
1 clove garlic minced
½ t chopped oregano
½ t salt
Ground pepper to taste
1. Preheat oven to 350
2. Butter 9 x 13 ovenproof glass baking dish
3. Mix together ingredients
4. Spread into prepared dish, sprinkle with additional parmesan cheese
5. Cook until tester comes out clean – 30 – 45 min.
6. Cut into squares and enjoy hot or at room temperature.
* you can use baseball bat sized zucchini for this – just remove the seeds and slice it thin.
1 (15-ounce) can white beans, drain and set aside liquid
6 stalks green garlic
½ tsp red chili flakes
1 Tbs fresh lemon juice
1 tsp finely minced fresh rosemary
1 tsp salt
¼ cup olive oil
Place all ingredients in the food processor and blend, adding back bean water until desired consistency is reached. Serve on crackers or toast with fresh rosemary as garnish.
Makes 2 cups.
1 lb kale, chopped
Olive Oil, salt, pepper
Preheat oven to 400˚
Toss kale with olive oil, salt and pepper.
Spread out on a baking sheet and bake, turning every 5 minutes until brown and crispy. Kale should be dry and able to be eaten by hand like chips!
2 1-pound eggplants, halved lengthwise
3 Tbs fresh lemon juice
3 Tbs olive oil
1 garlic clove, chopped
1/4 cup tahini
Preheat oven to 375°F. Generously oil rimmed baking sheet. Place eggplant halves, cut side down, on sheet. Roast until eggplant is very soft, about 45 minutes. Cool slightly.
Using spoon, scoop out pulp from eggplant into food processor. Add oil, tahini, lemon juice, and garlic; process until almost smooth. Season to taste with salt and pepper. Transfer to small bowl.
From Anna, a member of the CSA. Anna says: " Thanks for the wonderful veggies that are coming in so far. I'm enjoying them very much. I wanted to share two recipes that I recently tried and love. I hope others will try and enjoy eating them as well." (Check out the Panama's Pink Potato Salad recipe on the salads page)
7 medium carrots (about 1 pound), cut into 1-inch chunks
1/2 teaspoon ground turmeric
1 teaspoon curry powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
1 clove garlic, minced
2 teaspoons ginger powder (or tsps of freshly grated ginger)
3/4 cup yogurt
1/4 cup mayonnaise
1/4 cup chopped cilantro leaves
Preheat the oven to 400 degrees. In a large mixing bowl, combine the carrots with the turmeric, curry powder, salt, cayenne and oil. Toss to coat the carrots with the oil and spice mixture. Spread the carrots on a rimmed baking sheet, and roast for 30 minutes, until very tender and brown.
Put the roasted carrots in a food processor with the jalapeno, garlic, and ginger and puree. Add the yogurt and cilantro and process another few seconds until smooth and creamy. If the spread seems too thick add water 1 tablespoon at a time until you achieve the desired consistency. Taste, and add salt if needed. Serve warm or at room temperature with flatbread or crackers.
Makes about 2 cups
Very easy and yummy!
Steam however many green beans you want (until they are just tender to easily bite and chew), then put on some butter or olive oil and salt, and eat with your fingers!