Trouble’s No-Fail Kale Chips

  1. Strip leaves from stem (curly kale is best), wash and spin dry.
  2. Put leaves in a bowl or use a plastic bag, add 2 T of oil (avocado preferred, olive oil leaves a bitter aftertaste) and shake, knead leaves to completely coat with oil, including inside curls.
  3. Lay leaves on baking dish, tear into bite-sized pieces. Unfold all pieces to expose surface to heat, okay to slightly overlap. Sprinkle with kosher salt, pepper and chosen topping (grated parmesan, edible yeast flakes, herb blends, etc.)
  4. Bake in pre-heated 350 oven for 15-17 minutes until dark green (okay if some leaves are light, as long as crunchy)
  5. Eat and enjoy! Will last several days in a covered tupperware. Not recommended in humid weather, will turn limp and unappetizing.

ROASTED ASPARAGUS For succulent and juicy roasted asparagus, break off woody ends, lay on baking sheet and drizzle with olive oil, salt and pepper. Bake for 15 or 20 minutes, depending on thickness, until tender when pierced with a fork. Top and/or toss with 1, 2 or any combination of the following:

  • Lemon zest and/or lemon wedges
  • Sprinkle of finely grated Parmesan cheese
  • Small handful of fresh mint, parsley or rosemary, finely chopped
  • Light sprinkle of red pepper flakes
  • Pat or two of butter
  • Light drizzle of balsamic reduction or thick balsamic vinegar
  • Toasted sliced almonds

Ginger Butternut Squash Creme Brulee
1st Place Winter in Squash Bake-off

Submitted by Hans Turkle
1C butternut puree
3lg egg yolks
1/2c brown sugar
1c heavy cream
1/2tsp allspice
1/4tsp freshly grated nutmeg
1/2tsp ginger or finely diced candied ginger
pinch of salt
6 rounded tsps granulated sugar

To make butternut puree, wrap squash in tin foil and roast in oven at 350 for 1 hr. Leave oven at this temperature.

Beat egg yoks with brown sugar until sugar has “melted” and the mixture has a light mocha color.  Mix in heavy cream and spices, and then add butternut puree.

Spoon mixture into 6 ramekins.  Place ramekins in a water bath (i.e. a shallow bake pan with water).  Note that woater must come at least half way up the ramekin.  Bake at 350 for 30-35 mins. until set.  Check ramekin to see if it is firm but still wiggles to know if it is set.

Cool cooked ramekins and place in the refrigerator for a couple of hours or overnight.

Take ramekins out of refrigerator place 1 rounded teaspoon of sugar in each and shake until evenly spread over top.  Then use a brulee torch or place in a broiler very close to heat source until sugar carmelizes.  Do not overcook.


Pumpkin Muffins – 2nd place winner in squash

Submitted  by: Terry Atkinson from Dr. Cookie

3C Sugar
1C Oil
5 Eggs
3C Pumpkin
4 tsp orange zest

4 1/2C Flour
1 1/2 tsp Salt
2tsp baking soda
2tsp baking powder
1 1/2tsp cinnamon
1/2tsp nutmeg

Combine first 4 ingredients. Combine dry ingredients and mix just until combined.  Line muffin tins with paper or bread pans with foil.  Bake muffins for 29 minutes or loaves for 1 hour at 350 degrees.


 Butternut Squash and Shallot Tartlet – 3rd Place Winner of Squash Bake-off

Submitted by Nancy Turkle:
3/4C flour
1/4tsp salt
1/4C butter, ice cold and diced
3-5T ice cold water
1 1/2C roasted and mashed butternut squash
2T butter
1T brown sugar
1 egg, slightly beaten
2 shallots, sliced
1/2t dried tarragon

Start by making the dough: Preheat oven to 400 degrees.  Blend flour and salt in a food processor.  Drop ice cold butter into the flour and blend until it resembles small crumbs.  Gradually add the water and blend to form a ball. Place dough on a floured surface, lightly dust the top and roll out to 1/4 inch thickness. Cut out pieces the size of the tartlet pans.  Line the pans with dough, pierce with fork a few times and bake 10 minutes.

In a large bowl, combine the squash, the rest of the butter (melted if necessary), egg and sugar.  Remove the tartlet shells from the oven and fill with the squash mixutre.  Top with shallots. Return the pies to the oven and bake an additional 20 minutes.  Allow to cool slightly before removing from the tart pans.

*Preparing a whole butternut squash in advance will yield about bouble wha tis needed for this recipe, depending on size.  The excess can always be frozen.


AsparagusRosemary Asparagus Tofu Stir-fry

Asparagus – 1 bunch
Tofu – 1 container, extra firm
Rosemary to taste (I prefer ground)
Garlic (3 cloves+?)
Olive oil, approx 3 tablespoons

Drain tofu – draw water out by setting on paper towels or cloth, turn until each side leaves little or no water marks, cut into 1″ cubes (or smaller), marinade lightly in tamari if desired

While tofu is marinating, wash asparagus and snap or cut woody ends off, snap or cut into 2″ lengths, leave draining in colander or on absorbent material

Finely chop garlic and stir fry in olive oil, when beginning to brown add asparagus, stir-fry to near desired tenderness*, add Rosemary, a tad more than you would usually use, add tofu and any remaining marinade, toss and cover for 2 min.

Serve on a bed of rice (I prefer Basmati from India not Texas!).
Later in the season substitute green beans or broccoli for asparagus, or pork, beef or chicken for tofu.

*If using pre-cooked asparagus from last night, drain and stir fry a few minutes before adding tofu.

recipe courtesy of Annie Moonsong


Lamb Chops with Garlic and Rosemary

Crabapple Farm sells wonderful grass-fed lamb at the market, as well as beef, eggs, wheat and vegetables.

6 or so cloves garlic, peeled
1 Tbsp chopped fresh rosemary
1/2 tsp salt
Freshly ground black pepper to taste
1 tsp olive oil
4 large or 8 small lamb chops, at room temperature

Minced the garlic and rosemary together or mash in a mortar and pestle if you have one. Add the salt, pepper, and olive oil and stir to form a paste. Spread this all over the lamb chops, rubbing it in well. Let them sit for as long as you have time for (if more than an hour or so, refrigerate, bringing them back up to room temperature before cooking). Even 20 or 30 minutes is beneficial.

Preheat the broiler, then broil the chops for about 4 minutes on each side for medium rare (add another minute or so if you prefer them medium).

Serves 3-4.

recipe courtesy of Meggin Thwing Eastman. You can find more recipes on her blog, Happy Valley Locavore.


Feta Cheese at the Greenfield Farmers' MarketPizza with Arugula,
Caramelized Onions, and Feta

1 medium onions, sliced lengthwise
1/4 lb arugula
Salt and pepper to taste
1 14-inch pizza crust
1/2 cup tomato sauce
2-3 oz. crumbled feta
3-4 oz. shredded mozzarella

Preheat the oven to 450 degrees.

Heat a little olive oil in a skillet and add the onions. Saute over low-medium heat, stirring periodically, until brown and very soft. Add the arugula, raise the heat, and saute just until wilted (a minute or less).

Paint the pizza crust with a little olive oil. Spread the tomato sauce over it, then spread the onion and arugula mixture over that. Sprinkle with feta and top with mozzarella. Bake 15-20 minutes, until cheese begins to brown and crust is done.

Serves 3-4.

recipe courtesy of Meggin Thwing Eastman. You can find more recipes on her blog, Happy Valley Locavore.


Five Spice Pork Chops

Bostrom’s Farm sells incredibly delicious pork products. This is a quick and simple but very flavorful way to prepare them. You can get five spice powder at Green Fields Market and many well-stocked supermarkets. It is a combination of star anise, fennel seed, cinnamon, cloves, and black pepper.

Pork chops (1 good sized chop per person), trimmed of excess fat
Chinese five spice powder

Preheat the broiler or grill. Rub each side of each chop with 1/8 – 1/4 tsp five spice powder and sprinkle with salt. Broil or grill for 4-5 minutes per side, or until the internal temperature reaches about 140 degrees.

recipe courtesy of Meggin Thwing Eastman. You can find more recipes on her blog, Happy Valley Locavore.


Asparagus Frittata with Cheddar and Thyme

This is a great way to celebrate the first asparagus of the season. It is combined here with red potatoes, cheddar cheese, and thyme for a colorful and savory dish. Serve this with a crisp green salad.

¼ cup olive oil (2 Tbsp + 2 Tbsp)
4 cloves garlic, minced
1 medium onion, chopped
2 medium red potatoes, cubed (about 12 ounces)
1 medium bunch asparagus (about 6 ounces), in 1-inch lengths
1 tsp dried thyme
1 tsp salt
Freshly ground black pepper to taste
4 large eggs
½ cup milk
1 ½ cups shredded medium or sharp cheddar cheese

1. Preheat the oven to 375°.

2. Heat 2 Tbsp of the olive oil in a large ovenproof skillet. Add the garlic and onion and sauté for 1-2 minutes. Add the potatoes and lower the heat to medium. Sauté, stirring frequently to prevent sticking, until the potatoes are tender, about 10-15 minutes. To speed the cooking process a bit, cover the skillet when not stirring.

3. Add the asparagus, thyme, salt, and pepper to the skillet and sauté until the asparagus is tender but still a bit crisp, about 2-3 minutes.

4. Remove the potato and asparagus mixture to a bowl. Clean out the skillet, dry it, and coat it with the remaining 2 Tbsp of olive oil.

5. In a small bowl, beat the eggs and milk together. Stir in the cheddar.

6. Add the egg mixture to the potato mixture. Pour the combination into the freshly oiled skillet. Spread the vegetables and egg around to make sure everything is evenly distributed.

7. Bake the frittata for 30-35 minutes, until the egg is cooked through.

8. Serve hot or at room temperature.

Serves 3-4.

recipe courtesy of Meggin Thwing Eastman. You can find more recipes on her blog, Happy Valley Locavore.


MushroomsBarley Risotto with
Asparagus and Portobello Mushrooms

Sautéed Portobello mushrooms, asparagus, and onions top a “risotto” made from pearl barley that is flavored with vegetable stock, Parmesan cheese, and parsley. Real risotto is made from Arborio rice, but barley has a similar shape and stands up well to the robust flavors of the vegetables in this dish. If you happen to find morels, by all means use them in place of the portobellos. You could also substitute shiitakes.

4-5 cups water
2 veggie bouillon cubes
2 Tbsp olive oil (1 Tbsp + 1 Tbsp)
1 large onion (1/4 cup minced, the rest coarsely chopped)
4-6 garlic cloves, minced
1 cup dry pearl barley
½ cup dry sherry (optional)
1 tsp salt
2 portobello mushrooms (about 4 inches in diameter), sliced
1 ½ cups chopped asparagus
Plenty of freshly ground black pepper
½-¾ cup grated Parmesan cheese
½ cup chopped fresh parsley

1. Heat the water in a medium saucepan. Add the bouillon cubes and stir to make sure they thoroughly dissolve. Keep the resulting stock warm.

2. In a larger pot, heat 1 Tbsp of the olive oil, then sauté the ¼ cup of minced garlic and 1-2 cloves of the minced garlic for 1-2 minutes. Add the barley and sauté for another 1-2 minutes.

3. Add the sherry (if using), the salt, and ½-1 cup of the warm stock. Simmer over medium heat, stirring frequently.

4. When the liquid is nearly all absorbed, another half cup of stock. Simmer, stirring frequently, until the liquid is mostly absorbed. Repeat until all or most of the stock is used and the barley is tender. This will take about 40-45 minutes. While the barley is cooking, prepare the vegetables.

5. Heat the other 1 Tbsp of olive oil in a large skillet. Add the remaining garlic and onion and sauté for 1-2 minutes. Add the mushrooms and sauté until they begin to release a little liquid, about 3-4 minutes. Add the asparagus and continue to sauté until it is tender.

6. When the barley is tender but still a bit chewy, stir in the black pepper, parmesan cheese, and parsley. The texture of the risotto should be creamy and a bit sticky, but not mushy.

7. If necessary, reheat the mushroom and asparagus mixture.

8. Serve the mushroom and asparagus mixture hot over mounds of the risotto.

Serves 3-4.

recipe courtesy of Meggin Thwing Eastman. You can find more recipes on her blog, Happy Valley Locavore.