Recipes

Farm Fresh Recipe

Kimchi (Kimchee) Recipe from our Fermentation Workshop

Ingredients: For the cabbage: 5 pounds Napa cabbage, cut into 1-inch, bite-sized pieces 1/2 cup sea salt 1 cup water Seasoning for kimchi: 1/2 cup medium sweet onion 1 bulb garlic, peeled 1/4 cup water 1/2 cup red pepper powder 1 bundle green onions, julienned...

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More Recipes

Sauerkraut Recipe from our Fermentation Workshop

Ingredients: 1 medium head of cabbage 1 of the following: 1 to 3 teaspoons salt or 1 to 3 teaspoons salt and 1/4 cup whey...

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Puntarelle alla Romana

Ingredients: Puntarelle from Willow Wisp Organic Farm,  anchovies, olive oil, garlic, lemon or vinegar. How: Slice puntarelle thinly, toss with a salad dressing oil, vinegar/lemon,...

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Lettuce Salad with Rhubarb Slices

Ingredients: Mix of Lettuce heads, Rhubarb thinly sliced, chives w/flowers Preparation: Wash and dry lettuce, slice rhubarb thinly, chop chives  and use flowers to garnish...

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Lettuce and scallion salad

Lettuce Salad with Seared Scallions

Ingredients: 2 Heads Lettuce, 1 bunch scallions, sweet balsamic vinegar Cooking: Wash lettuce leaves, tear leaves gently into a bowl. Chop off half the greens...

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Parsnips

Parsnip Saute in White Wine

Ingredients: Freshly dug parsnips (from Willow Wisp Organic Farm), fresh tarragon, onion, butter, white wine. Prep: Wash and cut up parsnips in lengths, saute 1/4...

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Gobo and Carrot Saute

Burdock (Gobo) and Carrot Saute

Ingredients: 4 medium burdock roots or 2 large, 1 bunch baby carrots, 1 bunch chives, soya sauce, rice wine vinegar, sesame oil. Cooking: Chop burdock...

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