Stones Throw Farm's blog

Jul 22 2009

Stones Throw Farm on Facebook

Oct 22 2009

Cream of Carrot Soup

(Adapted from Cooking Light)

1 tablespoon extra-virgin olive oil
1 cup chopped onion
1 bunch/pound carrots cut into 1/2-inch pieces
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
Dash of ground ginger
3 cups water
2 tablespoons heavy cream, divided
Chopped fresh herbs

1. Heat oil in a large stock pot or Dutch oven over medium heat. Add onion and carrots to pan; cook 10 minutes, stirring frequently. Stir in salt, pepper, and ginger.

Oct 22 2009

Turnip-Celeriac Mashed Potatoes

Turnip-Celeriac Mashed Potatoes (Recipe adapted from Paula Deen's recipe)

6 medium to large potatoes, skin on
1-2 large turnips, peeled
and/or 1-2 bulbs celeriac
1/2 cup cream, heated
8 tablespoons (1 stick) butter, melted
1/2 cup sour cream
Salt and pepper


Jul 26 2009

Cauliflower Mac & Cheese Link

Here's a link to a delicious recipe to try with all that wonderful cauliflower!

Jul 21 2009

Broccoli and Cauliflower Cannelloni Recipe Link

Here's the link to Jamie Oliver's recipe for "Incredible Baked Cauliflower and Broccoli Cannelloni".

Jul 16 2009

Peas and Ravioli

One of our favorite "fast food" dinners is "Pea and Ravioli" . There's something just so endearing and comforting about eating two types of delicious little pockets. Plus this meal is easy, fast, involves only one pot and minimal "prep" helpful when you are busy chasing a little boy around or trying to clean up after a farmer :)

1 pint sugar snap/snow peas (fresh or frozen), washed and trimmed
1 package fresh ravioli (we usually use cheese ravioli)
Chopped fresh herbs
Olive oil
Salt and Pepper
Cheese (e.g. Parmesan, Asiago)


Jul 16 2009

Simple Savory Chard (adapted from "Greens Glorious Greens")

Simple Savory Chard (adapted from Greens Glorious Greens)

1 bunch Swiss chard
1 tablespoon olive oil
2 garlic cloves, thinly sliced
2 tablespoons water
Salt and pepper to taste
Fresh herbs, chopped
1 lemon, cut into wedges (optional)

1. Wash the chard leaves and coarsely chop them.
2. Heat the oil over medium heat in a large skillet or stockpot. Add the garlic and sauté until golden.
3. Turn heat to medium high. Add the greens and stir to coat with the oil. Add the water, cover, and cook until greens are wilted and soft. about 5 minutes.

Jul 16 2009

Orzo with Greens

Orzo with Mustard Greens
Recipe courtesy Peter Berley, 2008

2 tablespoons coarse sea salt or kosher salt, plus more for serving
1 1/2 cups orzo
3 tablespoons unsalted butter
1 pound mustard greens, chopped (spinach, chard, or arugula may be substituted)
Grated zest of 1 lemon
Freshly ground black pepper
1 cup freshly grated Asiago cheese, (Wake Robin’s “Mona Lisa” cheese works well)


Jul 16 2009

Beets with Beet Greens

Shaved Baby Beets With Greens (adapted from “Real Simple”)

1 bunch beets with greens attached
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1 cup chicken broth
1/2 cup balsamic vinegar
Chopped fresh fennel fronds
wedge of Parmesan

1. Cut off the beet greens and reserve. Scrub the beets. Using a mandoline or knife, cut the beets into paper-thin slices. Place them in a large bowl and toss with the oil, lemon juice, and salt. Set aside.

Jul 16 2009

Miso Snap Peas

Sugar Snap Peas with Miso Sauce
2007 Ellie Krieger, All Rights Reserved

1 quart sugar snap peas or snow peas
1 tablespoon water
2 teaspoons canola oil
1 tablespoon minced fresh ginger
1/4 cup orange juice
1/2 cup low-sodium chicken broth
1 tablespoon rice vinegar
2 tablespoons low-sodium white miso paste
1 teaspoon toasted sesame oil

Place the snap peas or snow peas into a microwave-safe bowl with 1 tablespoon of water. Cover tightly and microwave for 3 minutes. Carefully remove the cover, drain and set aside.