The Farm Kitchen

A simple stovetop technique transforms turnips by deploying a secret ingredient that may be hiding in the back of your fridge. Ingredients 1 pound small turnips, trimmed, scrubbed, cut into 1” wedges 2 tablespoons white miso 2 tablespoons unsalted butter 1 teaspoon sugar Kosher salt a

Ingredients 1⁄2 cup chopped cilantro, plus more for garnish 1⁄2 cup chopped dill 1⁄2 cup chopped parsley 1⁄2 tsp. ground turmeric 12 eggs, lightly beaten 1 large russet potato, peeled, grated, and blanched 1 large leek, quartered lengthwise, thinly sliced crosswise Kosher salt and freshly ground bla

Ingredients salmon fillets 2 vegetable oil sesame seeds 2 tbsp broccoli 1 small head, cut into florets sugar snap peas 100g pak choi 2, quartered spring onions 2, cut into 3cm-long pieces sesame oil 1 tsp coriander a handful, leaves torn SAUCE sriracha 4 tbsp lime ½, juiced mirin 1 tbsp M

Ingredients: 2 eggplants 2 tsp salt 1/2 cup extra virgin olive oil 3 cloves garlic crushed 2 tbsp chopped fresh parsley 2 tbsp chopped fresh oregano 1/2 tsp pepper 1/4 tsp salt Instructions: Cut the eggplant into 1/4 inch thick slices and generously salt each slice. Let them rest for about 15 minute

Servings: 2-4 Total Time: 20 Minutes INGREDIENTS FOR THE ROASTED CHICKPEAS 1 (15 oz) can chickpeas, rinsed and drained 1 tablespoon extra virgin olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper FOR THE SALAD 1 tablespoon freshly squeezed lemon juice, from one lemon 3 tablespoons

INGREDIENTS 2 pounds Italian eggplants (about 2 small-to-medium eggplants*) 2 medium cloves of garlic, pressed or minced 2 tablespoons lemon juice, more if necessary ¼ cup tahini ⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish 2 tablespoons chopped fresh flat-leaf parsl

Ingredients (4 SERVINGS) 4 medium summer squash or zucchini (about 1½ lb. total) Kosher salt ⅓ cup honey ⅓ cup unseasoned rice vinegar ¼ cup low-sodium soy sauce 3 Tbsp. hot chili paste (such as sambal oelek) 2 Tbsp. vegetable or sunflower oil, divided 1 lime, halved ½ small shallot, thinly

Roasted Carrot and Beet Salad (Serves 2-4) For the Carrots and Beets: 2 large beets, scrubbed clean and chopped into roughly 1 inch pieces 4 carrots, scrubbed clean and chopped into roughly 1 inch pieces 1 TBS olive oil Salt and pepper Preheat oven to 425. Toss the carrots and beets with the oliv

PREP TIME: 15 MINUTES COOK TIME: 35-45 MINUTES SERVES: 4 FOR THE CARROTS: 1 ½ pounds medium carrots, halved lengthwise if large and thick 2 tablespoons olive oil salt and black pepper 1 teaspoon ground coriander FOR THE YOGURT: 1 cup whole milk goat yogurt (or Greek style yogurt) ½ cup finely

This year, we're flipping the script and marinating after grilling. Inspired by the technique called escabèche, where cooked fish and meat are preserved in an acidic mixture, we're cooking first, marinating second. In the case of squash, it produces maximum flavor without compromising char or text

SPICY MISO ROASTED TOMATOES & EGGPLANT PREP TIME: 15 MINUTES COOK TIME: 45 MINUTES SERVES: 4-6 AS A SIDE 1 medium (1 pound) eggplant, cut into 1 1/2 inch wedges 4 medium (1 1/2 pounds) tomatoes, cut into 6 wedges each 1 medium yellow onion, cut into 1/4-inch slices 3 Tablespoons olive oil 2 Ta

Ingredients Carrots 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 1 1/2 pounds medium carrots, peeled 6 garlic cloves, crushed 3 tarragon sprigs 2 thyme sprigs 1 rosemary sprig 2 bay leaves 2 star anise 1/8 teaspoon cumin seeds 1/8 teaspoon fennel seeds 1/8 teaspoon mustard see