Living on a vegetable farm is a playground for someone who loves both gardening and cooking.  When I spend any length of time with soon-to-be harvested vegetables that are in their prime, it is impossible not to imagine the delicious meals that can be made with them.  By day’s end, I will carry an armload in and start preparing our late dinner.  If the meal is deemed a success,  I try to write down what I did to the best of my recollection and post them here.

I also collect delicious recipes from friends, members, family and other sources. The recipes posted here are ours or someone else’s or they’ve been adapted from favorite recipes and cookbooks. There are also links to a few other sites with recipes that I like. I hope that as you get to know your vegetables, cooking with them becomes second nature and fun.  Bon appetit!

Recipes below are listed by the main vegetable(s) in each dish.  For a listing by dish type, click on  this link:

Recipe Listings by Dish Type


Arugula Salad with Gorgonzola and Toasted Pecans

Arugula and Asparagus Ribbon Salad


Arugula and Asparagus Ribbon Salad

Asparagus- Chard quiche

Asparagus, Morel and Blue cheese on Butter Head Lettuce


Green beans


Dragon Bean Quiche

Green Bean-Parmesan Soup

Green Beans with Potatoes and Garlic

Lemon Parsley Green Beans

Green Beans with potatoes and Garlic

Quick-browned Green Beans and Summer Squash


Red beets


Beet and Barley Salad

Sesame Beet-nip salad

Bok Choy (a.k.a. Pac Choi)

Ginger Beef-mushroom and potato casserole

Bok Choy

Bok Choy

Bok Choy stir fry

In Season: Bok Choy (Wisconsin State Journal feature)

Spicy Bok Choy



In Season: Broccoli (Wisconsin State Journa20160603_164517l feature)

Rigatoni Torte with Ricotta and Fall Vegetables

Brocco Tacos

Broccoli and Apple Soup

Broccoli with Ginger-Basil Coconut Cream

Broccoli Salad

Brussels Sprouts

Golden Crusted Brussels Sprouts

Warm Brussels Sprouts and Spinach Salad


The Fall garden’s shining star; Brussels sprouts

CABBAGE (click for more cabbage recipes!)

Curry style cabbage

Easy Vegetable Egg Rolls

Stuffed Cabbage


Carrot Cake



Cauliflower-Vegetable Curry

Celeriac (Celery root)

3 great celeriac recipes

Chinese Cabbage

Lentil Stuffed Chinese Cabbage Leaves

Sweet corn

Sweet corn


Summer Corn Chowder

Corn Pudding

Corn Soup

Squash and Corn in Coconut Milk With Thai Basil

Savory Sweet Corn and Swiss Chard Stir-Fry

Sweet Corn With Onions and Basil (Autosaved)


Cucumber Feta Rolls

Easy Fermented Pickles

Overnight Dill Pickles

Tomato, Cucumber and Corn Salad

Thai Cucumber Salad

Cucumber Peach Raspberry Salad with Cumin Dressing


Eggplant Pesto


Thai Spicy Eggplant

 Penne with Tomatoes, Eggplant and Mozzarella (and mint!)

Quinoa & Tomato Stuffed Eggplant

Tomato, Squash and Eggplant Tian


Fennel – Vegetable Medly with Lemon Basil Coconut Cream Sauce

Roasted Potatoes, Fennel & Radishes with Lemon Brown Butter Sauce

Fennel and Green Bean Soup with Lemon Basil

Fennel-Vegetable Medley with Lemon Basil Coconut Cream Sauce

Garlic Scapes

Garlic Scapes

Garlic Scapes

In Season: Garlic Scapes (Wisconsin State Journal)

GREENS: (Some of the more unusual ones)

-Chickories (Endive, Escarole, Radicchio, Frissee)

Escarole Salad with Fruit, Nuts and Gorgonzola

Dandelion Greens

Yes, you can use the kind that you find in the yard (be careful that they have not been sprayed with anything!), but the cultivars are very tasty and more substantial!

Creamed Sesame Dandelions

Simple Sautéed Dandelion Greens

Mustard Greens

Indian Saag (Mustard Greens and Spinach)

Red lentil and Mustard Green Soup II

Mustard Leaf

Mustard Leaf


Fried Rice with Carrots and Mizuna Stems

Veggie Box Stir-fry


Summer Vegetable Spaghetti Pasta


Sorrel Soup

Sorrel Cream Sauce with Garlic

Sorrel Leaf and Garlic Scape Spread

Sorrel Pesto

Turkey or Chicken Sorrel Soup




Tatsoi with Mushrooms for 2

Turnip Greens

Herbs (recipes that feature them, that is)

Sweet Basil:


Mini Caprese Bites (Cherry Tomatoes)


Tomato Pie (Autosaved)


Lemon Basil

Lemon Basil and Gingered Kale

Thai Basil




Deb’s Kale Salad with Apples, Cranberries, and Pecans

Kale and Cannellini Wrapinis

Kale and Fennel Leaf Pâté

Layered Vegetable Casserole

Potato and Kale Casserole

Lemon Basil and Gingered Kale

A few kale recipes


A few words about the giant, winter storage kohlrabi…

Kohlrabi and Potato Soup

Kohlrabi Salad

Sauteed Winter Vegetables with Pasta, Gorgonzola and Bacon

Winter Storage Kohlrabi


Leeks and Italian Frying Peppers

Potato Leek Soup Potato Leek Soup (E. Mitchell)

Potato and Leek Soup


Melon Salsa

Watermelon and Tomato Salad


Scallion Pancakes

Excellent Onion Soup!


Parsnip Spice Cake With Ginger Cream Cheese Frosting


Leeks and Italian Frying Peppers

Stuffed Green Pepper Soup


Garden Potato salad

Potato and Kale Casserole

20131117_122052 - CopyPumpkin 

Many ways to Love a Pumpkin

Pumpkin soups:

Pumpkin, sweet potato and leek soup

Arizona Pumpkin Soup


Stuffed Pumpkin

Coconut Curry Pumpkin Soup

Pumpkin Dinner:


Stuffed Pumpkin

Pumpkin Desserts:

Cream Cheese Pumpkin Bars

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Chocolate Chip Pumpkin Cookie

Pumpkin Snickerdoodles

Pumpkin Breakfast:

Pumpkin Spice Pancakes


Radish Salad




Rutabaga Recipes

Turkey and Rutabaga cream soup

In Season: Rutabaga (Wisconsin State Journal feature)


Southeast Asian Vegetable Stock

Yankee Gardener Fresh Summer Soup



Spinach Enchiladas with Roasted Red Chili Sauce

Spinach Pizza

Patty Pan Squash

Patty Pan Squash

Summer Squash

Summer Squash and Zucchini with Basil


Chocolate Zucchini Bread

Summer Vegetable Spaghetti Pasta


Zucchini Cookies

Sweet Potatoes

Chipotle Sweet Potato Gratin

Pumpkin, sweet potato and leek soup

Chicken and Sweet Potato Curry

Sweet Potato Cookies

Sweet Potato with Ginger

Sweet Potato Casserole with Pecan Crumble

Sweet Potato with Ginger-Coconut Cream Sauce

Will’s Sweet Potato Pie

Swiss Chard

Savory Chard Pie

Baked Swiss Chard with Peppers and Feta

HMF Swiss Chard Pie

Savory Sweet Corn and Swiss Chard Stir

Wilted Chard with Dried Currents and Nuts

Dolmades with chard

Savory Sweet Corn and Swiss Chard Stir

Swiss Chard, Onion and Cheese Frittata


In Season: Tatsoi (Wisconsin State Journal feature)


In Season: Sun Gold Tomatoes (Wisconsin State Journal feature)

Summer Vegetable Spaghetti Pasta

Tomato Pie


Mini Caprese Bites (Cherry Tomatoes)



Sesame Salad Turnips with Pasta

Turnips in Coconut and Mustard Seed Curry

Butternut Squash

Butternut Squash

Winter Squash


Spaghetti Squash Tamale Pie

Spaghetti Squash Pad Thai

Erin’s Spaghetti Squash Cake


Spaghetti Squash Lasagna

Buttered Spaghetti Squash with Korean-style Pork Tenderloin

Scalloped potatoes and Delicata with Bacon and Kale

Delicata squash

Delicata squash

Nut-stuffed Delicata

Stuffed Delicata Squash Curry

Scalloped potatoes and Delicata with bacon and Kale

Apricot and Cheese Stuffed Delicata Squash


Pumpkin-filled Ravioli

Vegetarian Black Bean Chili Recipe


Zucchini Cherry Muffins

Zucchini Carpaccio

Dark Zucchini Bread

Zucchini Brunch Pie

Zucchini Pancakes

Zucchini Crisp



Chinese Marbled Tea Eggs

Egg Curry

Egg Curry

Egg Curry

Quiche recipes

Spinach Quiche variation

A few other things...

Corn Tortillas

A few spice blends that can be made at home


5 thoughts on “Recipes

  1. Pingback: A Lovely Winter Day « Highmeadowfarmcsa's Blog

  2. Susan

    Here are two recipes that I love to make:

    1. Pattypan salad

    Slice one of the very LARGE pattypans or three small ones into thin, rounds. Either steam them on stovetop or in the microwave until just tender. Drain them and set aside.

    While the pattypan slices are draining and cooling, combine the following in a large bowl:

    1/4 c. olive oil
    1 T balsamic vinegar (I prefer white, as not to dull the color of the pattypan)
    1 ripe plum tomato, or a small red pepper (if using red pepper, it can be roasted or fresh)
    3 T chopped sweet onion, shallots, or those lovely little leeks
    1/4 c chopped fresh basil (or parsley)
    1 clove minced garlic.

    Combine pattypan slices with the other ingredients, and season with salt and pepper. This tastes good on its own, on pasta, or in a cheese sandwich (I like smoked provalone.)

    2. “Mexican” Pepper Sauté

    2 T vegetable oil
    2 C sliced bell peppers (mixed colors or green)
    1 or 2 diced jalapeños (to taste…or any other hot pepper)
    1 T cumin seed

    Heat oil in skillet and add peppers and cumin seed. Sauté until the peppers are colored.

    Add juice of one lime and continue to cook until the lime juice evaporates.

    Remove mixture to bowl and add:

    1/2 C cilantro
    1 T minced garlic

    Add salt to taste.

    1. highmeadowfarmcsa Post author

      Thanks for sending these, Susan! I am looking forward to trying one of them for dinner tonight!
      I have been having Patty Pans with my eggs in the morning. Lightly sautéd, they are a perfect sub for toast!

  3. Sam

    Love the recipes that you share. Here is one that I found on the New York Times website that uses the yummy green beans and potatoes we get from your wonderful farm. There are lots of other great recipes there, too.



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