Come See us at the TRAVELERS REST FARMERS MARKETS every Saturday through September !

Recipes

This page will be made up of recipes and food pictures.

Some of ours and some that others have shared! 

Feel free to share what you do with our veggies so we can share with others! 

Black Bean Burger

Ingredients: 

-1 (40.5oz) can of black beans (we used beans “with brine” and didn’t need to add any more salt) 

-1.5 cups of flour of choice. ( I used wheat flower for reference) 

-1/2 tsp turmeric, pepper, chili powder & paprika (don’t stop here add whatever spices you like. ) 

-4 cloves of garlic (we like a lot of garlic, you can start with half if you don’t like it as much) 

-1/2 cup zucchini 

Instructions:

Drain beans and put all ingredients in a food processor (or blender). Pulse if you want a more chunky consistency. Blend if you want more of a hummus consistency. (BTW, minus the flour, this make a fantastic hummus). 

With a large spoon, scoop out enough to make a normal size patty (usually two heaping tablespoons) put in a non stick skillet, flatten each patty to about 1/2” and cook until each side is brown. We cooked them a little over to make sure the center was completely warm and cooked. 

Entire sandwich has: Homegrown tomatoes, lettuce and kohlrabi-slaw (recipe below) 

Enjoy! 

KOHLRABI-SLAW 

Ingredients: 

-2lb kohlrabi 

-4 medium carrots

-Salt, pepper, and mayo 

*to ensure you enjoy this the most, follow a beloved coleslaw recipe. 

Instructions: 

-Grate carrots and kohlrabi in a bowl

-Add salt and pepper to taste. I started with 1/2 a tsp of each. 

-Add 1/2 cup of mayo of choice. (Add more if needed)

-Cool in fridge before serving for best flavor!  

 

SALSA PACK 

 This is a picture of our salsa packs we made up this summer! They were a huge hit! 
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Beautiful Carrots and Micro-greens! Micro-greens are great to add to any dish!!! 
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Gorgeous spread shared over the holidays! Our carrots micro-greens and Wet Knots radishes! 
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Veggie soup with Lentils and Avocado Toast. 
The avocado toast was on homemade honey wheat bread. 
Avocado mixture is avocado, mild salsa, onion, garlic, salt, pepper, and the sautéed mushrooms with sunflower microgreens on top! 
The mushrooms are sautéed in soy sauce, tiny bit of olive oil, paprika, onions, ginger and garlic. 
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Here are a few pictures some of our delivery customers have shared recently!!! Look how stunning! 
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CSA members version of Olive Garden’s Zuppa Toscana
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Mild Italian Sausage.
Potatoes.
GFF’s Collards (normally made with kale) no one new the difference :) 
White Cream Sauce.
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Thank you Wet Knot Farms for sharing this beautiful picture of food. Gluten-free homemade waffles with local pasture raised eggs and our Micro-greens! Ahhh-mazing!
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Soup! Carrots, Celery, and Purple Daikon radishes! 
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Cookies and bread from Bossy Bakers! Lettuce, Carrots, and Micros from Golden Forest! Looks like a delicious meal! :) 
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Sauté: garlic (4-5 cloves) Portobello mushrooms (as many as you like) and 
Asparagus (16 oz) in 3ish TBS of olive oil. 
Deglaze with half and half (one full container) add salt, pepper, dill weed, and parsley for flavoring. 
Toss over cooked pasta and ENJOY! 
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Check out this Amazing blog about our.  Hakurei Turnips!! 
http://alphagoodcookcooking.blogspot.com/2020/04/fastfoodfriday-easiest-recipe-ever.html?m=1
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