Old Plank Farm


Here are recipe ideas to help you use your seasonal veggies.
Classic Ratatouille
Olive OilEggplant (1” cubes)Zucchini (1” cubes)Onions (1” cubes)Green Bell Peppers (1” squares)Tomatoes (peeled, seeded, and coarsely cubed) Garlic (peeled and finely chopped)WaterSalt and Pepper Heat about ¼ cup of ol

Leek & Potato Soup
1 lb. (4 to 5 medium size) leeks                      3 Tbsp. unsalted butter                                 &nbs
Products (Leek, Potato, Leeks)

Crispy Garlic Parmesan Potatoes
Ingredients 4 medium potatoes, scrubbed (not peeled) 4 tablespoons olive oil ¼ teaspoon garlic powder, onion powder & pepper ½ teaspoon parsley salt to taste 4 tablespoons fresh Parmesan cheese, divided Instructions Pr
Products (Potato, Parsley)

Fiesta Sloppy Joes
From More with Less Cookbook. Serves 6

Texas Caviar
Recipe adapted from Allrecipes.com

Beet Chocolate Cake
- from Simply in Season  Puree in blender until smooth. Set aside:·            2 c. beets, cooked, peeled and chopped·         &nbs
Products (Beet)

Baked Beet-and-Carrot Burgers with Brown Rice, Sunflower Seeds, and Cheddar Cheese
If you like veggie burgers, you’ll love this recipe. Sweet beets and carrots give luscious flavor to these baked patties—together with pungent onion, snappy Cheddar cheese, and lots of toasty nuts and seeds. Great on wheat buns with mayo!
Products (Onion, Beet, Carrot)

Pom's Thai Shrimp Salad
A dear Thai friend taught me this recipe. Thank you, Pom!

Pasta with Swiss Chard
From the cookbook: Clara's Kitchen: Wisdom, Memories, and Recipes from the Great Depression

Ruggenbrot (Rye Bread)
A Great Rye Bread your family will love

Medjool Date and Nut Pasta
Oh-so-Yummy Meatless Meal from oldwayspt.org

Curried Bubble and Squeak
From "River Cottage Veg" by Hugh Fearnley-Whittingstall

Arugula, Fennel and Green Lentil Salad
From "River Cottage Veg" by Hugh Fearnley-Whittingstall

Parsley Pasta Sauce
J. Jacobson, Madison Herb Society Cookbook

Asparagus and Lemon Risotto
It's asparagus season!
Products (Onion, Asparagus, Butter)

Rhubarb Crisp
From Food.com
Products (Rhubarb, Butter)

Spring Salad with Rhubarb, Asparagus and Pea Tendril
NYTimes, Chef Michael Reardon (Margaux at the Marlton Hotel) Yield: 4 servings 1 cup rhubarb, sliced on the bias into ¼-inch pieces 1 tablespoon wildflower honey (add more to taste) Sea salt, to taste 2 cups pea tendrils 1 cup purple and
Products (Asparagus, Rhubarb)

Rhubarb Shrub
2 lbs rhubarb 1 cup white wine vinegar 1 cup granulated sugar Chop rhubarb 1/4" thick.  Combine the rhubarb, white wine vinegar, and granulated sugar in a small saucepan over medium-high heat.  Stir as the rhubarb breaks down. When
Products (Rhubarb)

Rhubarb Crisp
A wonderfully sweet and tart dessert
Products (Rhubarb)

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CSA Sign-Up

Our 2018 CSA sign-up season will open in December! To be put on our mailing list for the 2018 season, please email us at csa@oldplankfarm.com

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