Recipes

Sweet and spiced winter squash soup

Sweet and spiced winter squash soup

  3 medium winter squashes (e.g., acorn or butternut) 1/2 cup minced onions/shallots 3 tablespoons minced ginger 3 leeks (slice off the bottom and top tough leaves then slice lengthwise and rinse fully to clean) sliced crosswise into 1/4 inch strips 1 teaspoon curry powder […]

Green Tomato Salsa Verde

Green Tomato Salsa Verde

Spicy, smoky, sweet, and perfect for eating with chips or over meat, fish, or tofu. You’ll need a blender or food processor for this. 4 green tomatoes 2 cloves garlic 2 medium or spicy peppers, like serranos or jalapenos, to taste juice of 1/2 lime […]

Fast and fresh heirloom tomato gazpacho

Using a blender will make this soup easy to pull off in minutes. Good for two bowls of soup, or four smaller appetizer portions. Ingredients: 6 medium-large tomatoes, or equivalent 2 cloves garlic salt and pepper 2 bell peppers 1 avocado 1 dried out slice […]

Fried green tomatoes with hot and sweet aioli

First, make your dipping aioli so it’s ready when your tomatoes are hot: 1 egg yolk 3/4 cup olive oil 2 tablespoons light brown sugar 1 teaspoon sriracha or other spicy sauce 1-2 tablespoons fresh lemon juice Salt and pepper Put the yolk in a […]

Spicy Tomato, Pepper, Cucumber, Mint, and Purslane Salad

(mostly from Epicurious.com) This salad/garnish uses many of the goodies you’ll find from Waldingfield this week!Salad: 3 medium ripe tomatoes 1/2 English cucumber, quartered lengthwise and finely sliced 1/2 cup tightly packed coarsely chopped purslane or arugula 2 scallions, including most of the green, thinly […]

Grilled Swiss Chard Roll Ups

Grilled Swiss Chard Roll Ups

A tasty summer treat! You’ll need: 12 large leaves of Swiss chard 1/2 lb. smoked mozzarella (or equivalent fresh mozzarella or goat cheese), cut into 1/4 inch cubes 3/4 cup dried fruit, such as apricots, raisins, or dates, cut into 1/4 inch cubes 3 tablespoons […]

Grilled New Potatoes with Dry and Fresh Sage

with thanks to Mastering the Grill by Andrew Schloss and David Joachim Ingredients 2 lb new potatoes 4 cloves garlic, minced 2 tablespoons dried sage 10-20 leaves fresh sage olive oil to coat, about 1/4 cup salt and pepper Quarter your potatoes, or if they’re […]

Zucchini-Nut Bread

With thanks again to Mark Bittman’s How to Cook Everything Vegetarian. Ingredients: 4 tablespoons cold butter, plus some for your pan (leave it in the fridge till you need it) 2 cups flour (whole wheat works great) 1 cup raw sugar, or regular sugar if […]

Cucumber Raita

Cucumber Raita

This is a refreshing side dish or garnish for your hot summery meals. Ingredients: 2 small-medium cucumbers 3 cups plain yogurt – greek works great 2 cloves garlic, or less if you’re not a fan 2-3 tablespoons fresh mint leaves squeeze of lemon juice, about […]

Grilled Marinated Summer Squash and Zucchini

Grilled Marinated Summer Squash and Zucchini

Here at Waldingfield, we’re excited to have a range of heirloom varieties of summer squash and zucchini: Patty Pans (the flying saucers), Floridor (the small yellow softballs), and the crooknecks – Zephyr and Lady Godiva. All of these can be eaten entirely, skin and all. […]