We’d love to see your Calamint Farms culinary creations. Simply email a recipe (and photo!) to firstname.lastname@example.org.
This recipe couldn’t be more simple or more versatile. Just take your favorite vegetables (potatoes, onions, zucchini, squash, carrots, cauliflower, broccoli, beets), cut them into bite-sized pieces, toss with a little oil, season to taste with your favorite spices (salt, pepper, garlic or onion powder, paprika, cumin, etc.) and roast for 40 minutes (or until… Continue reading Roasted Vegetables
Adapted from pinch of yum Ingredients 1 tablespoon butter 1 tablespoon olive oil 1 onion, diced 1/2 pound potatoes, unpeeled and diced 1 bunch kale, destemmed (fresh or frozen) 2 cups milk Water or vegetable/chicken broth Seasonings (salt, pepper, onion/garlic powder, cumin, etc.) Instructions Heat the butter and oil in a large pot. Add… Continue reading Creamy Potato and Kale Soup
Beets and walnuts are the perfect companions in this easy side dish. Ingredients One bunch beets (5-6 medium beets) 2 teaspoons olive oil 2 tablespoons roughly chopped walnuts 1 tablespoon red wine vinegar 1 tablespoon chopped fresh dill Salt and pepper to taste Directions Preheat oven to 400 degrees Peel beets if desired, and dice… Continue reading Beet walnut salad
This one skillet meal combines several seasonal veggies, and can easily be modified with others you have on hand (onions, eggplant, etc.). Ingredients 3 zucchini and/or squash, sliced and quartered 1 large tomato, diced 1/2 cup kalamata olives, chopped Fresh basil to taste, chopped 1 tablespoon olive oil 1-2 tablespoons balsamic vinegar Directions Cook sliced… Continue reading Zucchini with tomatoes, olives, and basil
I first encountered this recipe in Barbara Kingsolver’s book Animal, Vegetable, Miracle. A friend sent me a slightly different version just weeks later. I finally tried it out today, but I’m not sure why I didn’t get to it sooner. It’s incredibly easy to prepare and simply delicious! Serves 1, but can easily be… Continue reading Eggs in a nest
This dish comes together so easily and features fresh-picked shiitake mushrooms. Shiitake mushroom stir fry Ingredients 2 teaspoons olive oil 1/2 medium onion 1 bell pepper 5 oz shiitake mushrooms, stems removed 1 tablespoon soy sauce 1 tablespoon rice vinegar 1/2 teaspoon sesame oil Directions Thinly slice onion, pepper, and mushrooms Saute onions in… Continue reading Shiitake mushroom stir fry
Even as we enter September and the unofficial start of fall, I still have onions and potatoes on hand from our May harvests of those crops. So it was with extreme pleasure that I made this farm frittata today almost entirely with ingredients sourced from the farm. This one had potatoes, onions, orange bell pepper,… Continue reading Farm frittata