A rare recipe for eggplant, as it does not include tomatoes. From Nancy Harmon Jenkins book The New Mediterranean Diet Cookbook (A favorite cookbook of mine and just happens to be sold at Hammertown.) Makes 6 to 8 servings Ingredients: 3 or 4 small eggplants sea salt 1 medium onion, chopped 2 garlic cloves, minced [...]
Vegetables & Salads 
Ann’s Savory Corn Pudding
I never got the exact recipe from my sister-in-law, Ann, so this year my nieces, Tasha and Erin, will be making their Mom’s Corn Pudding for our Thanksgiving dinner…just one of the many ways we’ll be remembering and celebrating Ann this holiday season.
Casserole of Mashed Celery Root with Sour Cream and Chive
I saw a recipe for mashed potato casserole recently in the dining section of the New York Times and I thought “why not do that with celery root instead”? Celery root has a lot more flavor, and it pairs especially well with alot of the sweeter things you tend to see on the Thanksgiving table. [...]
Roasted Squash & Sauteed Mustard Greens with Pomegranate
This recipe is from Job Yacubian of the Farmer’s Wife: This dish is something we have been doing at the store…. very simple, very quick. healthy and especially flavorful when served along side some turkey and gravy. In fact, if pressed I could see just roasting a nice bird, making gravy and serving just this [...]
Stained-Glass Potato Chips & Kale Salad with Peanut Honey Dressing
Both of these recipes are from our best selling new cookbook: Edible Brooklyn: The Cookbook. This is a book to buy, whether you live in Brooklyn or not!! Great for holiday gift giving. Stained-Glass Potato Chips The first recipe from the book is from our friend, Annie Novak, founder of Growing Chefs and co-founder of [...]
Fresh Corn Casserole
I had this delicious corn casserole at Doodletown Farm, the home of Jack Lindsay and Bob Murphy. They were kind enough to share the recipe with me. There’s still some fresh sweet corn out there so make this recipe this week! (Serves 6 people) Ingredients: 6 eggs 1/4 cup sour cream 1 cup shredded cheese [...]
Pasta with Kale Pesto & Roasted Butternut Squash
It’s autumn and time to return to the wonderfully-healthy seasonal produce in our gardens and farm stores. This recipe (adapted from a New York Times recipe) uses two of the most healthy veggies you can eat — kale and squash. Kale is loaded with Vitamins A, C and K (anti-inflammatory) and Calcium. Butternut Squash [...]
Puy (French) Lentil Galettes
Last week we featured the cookbook Plenty: Vibrant Vegetable Recipes from London chef, Yotam Ottolenghi, on our website and promised to test one of the recipes so we could include it as this week’s recipe. We decided to make the Puy (French) Lentil Galettes as the recipe was quite simple and sounded tasty. It was [...]
Tomato Jam
If your garden is like mine, all this rain has taken a toll on our remaining tomatoes. This is a great recipe to use when you’ve got lots of tasty and ripe (but maybe not beautiful) tomatoes you’d like to make good use of. Thanks to Leslee Carsewell for sharing this recipe. She’ll be getting [...]
Chaiwalla’s Famous Tomato Pie Recipe
It's that time of year again. More tomatoes than you know what to do with and this is the perfect way to use at least some of them. This was one of the most popular dishes at our 25th Anniversary Farm to Table Grazing Party so we thought we'd share it with you!
