Thanks to our amazing customers, we now have a list of recipes that you can make from home with our nutrient-dense fruits and vegetables for sale at our farm. Our customers have sent in their own recipes they have created, which we will post here. We would love it if you, too, would send in recipes you have tried and enjoyed with produce from our garden. Stay tuned… we will be updating this regularly!
Garlicky Kale
INGREDIENTS
1 bunch raw kale, washed, de-stemmed and dried
2 Tablespoons tahini
2 Tablespoons apple cider vinegar (or water)
2 Tablespoons lemon juice
2 Tablespoons Bragg’s liquid aminos (tamari or soy sauce would work too)
4 Tablespoons nutritional yeast
2 teaspoons minced garlic (1 – 2 cloves of garlic)
sesame seeds, to taste as garish (optional)
Break or cut kale into bite size pieces and place in a large bowl. Puree all ingredients except kale and sesame seeds in a blender or food processor to blend the dressing. Pour dressing over kale and massage into the kale with your hands until all pieces of kale are coated. Let the salad sit in the fridge for an hour or so to marinate. You can skip this step if you need to eat right away, but allowing some time to marinate will wilt the kale a bit and make it a little more palatable – particularly for those who are skeptical of eating raw kale. Sprinkle on some sesame seeds before serving if so desired.
Asparagus Wrapped in Prosciutto
Spray oven pan with Olive oil and wrap your nutrient dense Berger Farms asparagus with store bought prosciutto (this customer bought her prosciutto from Safeway). Set oven to 400 degrees and bake for 10 minutes.
Easy and delicious recipe that tastes amazing!
Beet Salad
INGREDIENTS
1 1/2 pounds beets, boiled, peeled and thinly sliced
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon caraway seeds
1/3 cup olive oil
Salt and pepper
6 radishes, trimmed and thinly sliced
3 scallions, thinly sliced
Green leaf lettuce
3 tablespoons finely chopped parsley
Directions: Place sliced beets in a large bowl. In a small bowl, whisk together vinegar, mustard, and caraway seeds. Slowly add oil in a stream and continue whisking. Season with salt and pepper. Pour the dressing over the beets leaving 3 tablespoons of dressing in the small bowl. Add the radishes and scallions to the remaining dressing in the small bowl and toss to coat. Place the lettuce on a platter and top with beets. Sprinkle beets with radishes and scallions. Garnish with parsley.