<![CDATA[FRESHFARM - Fresh Picked Recipes]]>Tue, 27 Jun 2017 13:36:44 -0700Weebly<![CDATA[Summer Cherry Smoothie]]>Thu, 22 Jun 2017 21:10:51 GMThttp://freshfarm.org/fresh-picked-recipes/summer-cherry-smoothieBy Joanna Andreae, Wandering Wellness

1 ½ cups milk of choice (I used homemade sprouted Brazil nut, but almond, hemp, etc. is great!)
½ cup pitted cherries
½ banana
pinch of cinnamon, cardamom, and sea salt
1 ½ tbsp pumpkin seeds or nut butter of choice
1 ½ tbsp cacao powder
touch of maple syrup (optional)


​Blend all ingredients until smooth. Add ice if you like it a bit colder, and enjoy!
<![CDATA[Basil Bee's Knees Cocktail]]>Thu, 15 Jun 2017 21:04:40 GMThttp://freshfarm.org/fresh-picked-recipes/basil-bees-kneesBy Lindsay Wallace, FRESHFARM Staff

Give this classic cocktail a summer twist with basil infused honey syrup. 


2 oz. Green Hat Spring/Summer Gin
1 to 1.5 oz. basil honey syrup (see instructions)
1 oz. fresh lemon juice
fresh basil for garnish


Combine all ingredients with several ice cubes in a cocktail shaker or mason jar and shake thoroughly. Adjust with more lemon juice or honey syrup to taste, if desired. Strain into a chilled coupe glass and garnish with a basil leaf.

To make basil honey syrup, combine 3/4 cup local honey and 3/4 cup water in a small pot and simmer until dissolved. Remove from heat, add 1/2 cup chopped fresh basil, cover and set aside for 30 minutes. Strain and refrigerate.
<![CDATA[Spring Salad with Charred Onion Vinaigrette]]>Fri, 19 May 2017 15:04:05 GMThttp://freshfarm.org/fresh-picked-recipes/spring-salad-with-charred-onion-vinaigretteBy Ciji Wagner

Full of asparagus, peas, herbs, and fresh greens, this salad takes advantage of the best of what's at market in the spring. The charred spring onions bring a great summery, smoky flavor to the dressing.

Ciji Wagner is a chef, independent culinary consultant, and Chief Tasting Officer/R&D Maven for Thunder Beast, a DC-based craft soda company. For the last several years, Ciji has used healthy delicious foods to connect the dots between farmers and those with limited food resources. She seeks to better Washington, DC through reducing food waste while increasing food access.

serves 4

1 head or half a produce bag of salad greens (kale, arugula, romaine, butter lettuce, etc.), cut or ripped into bite-sized pieces
1/2 cup peas
10-12 large mint leaves, torn into roughly ½ inch strips
1 cucumber, cut into thin half moons
6 stalks asparagus, woody parts removed, cut into thin strips on the bias
2 spring onions
1 lemon, juiced
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup olive oil

Turn your broiler or grill on high and preheat. Put spring onions under the broiler or on grill. Cook until just beginning to char, turning frequently. Remove from heat, let cool.
Once cool, chop the spring onions very fine. In a medium bowl, use a whisk to combine lemon juice, mustard, salt, and pepper. Slowly drizzle in olive oil, whisking constantly. Add chopped onions, mix to combine.
In a large bowl, combine salad greens, peas, mint, cucumber, and asparagus. Toss vegetables with dressing, using tongs to gently turn and coat. Serve immediately.
<![CDATA[Rhubarb Cocktails, Two Ways]]>Fri, 12 May 2017 14:35:58 GMThttp://freshfarm.org/fresh-picked-recipes/rhubarb-cocktails-two-waysBy Lindsay Wallace, FRESHFARM Staff

Rhubarb is an ideal cocktail ingredient. Its tartness adds complexity to drinks, and its pretty pink hue ups the fanciness factor of whatever you're mixing.


3/4 pound rhubarb (about 6 stalks, or 2 cups chopped)
2 cups sugar
2 cups water

Chop rhubarb into 1/2 inch segments. Bring chopped rhubarb, sugar, and water to a simmer in a medium pot. When sugar is fully dissolved, lower heat to a bare simmer and cook for about 30 minutes, until syrup is pink and tangy. Strain with a fine mesh sieve or cheesecloth and cool completely. Syrup will keep in an airtight jar in the fridge for around two weeks. Try one of the cocktails below, or use it to make pink lemonade.


1 shot Green Hat Spring/Summer Gin
1 shot rhubarb syrup
1/2 shot Domaine de Canton, or other ginger liqueur
1-2 Tbsp fresh lime juice
Grapefruit bitters
Rhubarb strip for garnish, optional

Combine gin, rhubarb syrup, ginger liqueur, 1 tablespoon lime juice, and a dash of grapefruit bitters to a shaker or mason jar with ice. Shake thoroughly. Add more lime juice to your taste, if desired. Strain into a chilled coupe glass. Optional: garnish with a thin strip of rhubarb, using a vegetable peeler.


1 shot Green Hat Spring/Summer Gin
1/2 shot Cocchi Americano Rosa
1/2 shot rhubarb syrup
Juice of 1/2 lemon (about 2 Tbsp)
1/2 tsp rosewater
2 oz rosé wine
Rhubarb strip for garnish, optional

Combine all ingredients in a shaker or mason jar with ice. Shake thoroughly. Strain into a chilled coupe glass. Optional: garnish with a thin strip of rhubarb, using a vegetable peeler.
<![CDATA[Asparagus & Ramp Risotto]]>Fri, 05 May 2017 14:50:56 GMThttp://freshfarm.org/fresh-picked-recipes/asparagus-ramp-risottoBy Dean Gold, Dino's Grotto

This creamy, comforting risotto incorporates two favorites of spring - asparagus and ramps - but can be adapted to use whatever vegetables are in season.


Basic Risotto:
2 ½ cups carnaroli rice
5 cups veggie stock or water
1/2 cup onion
3 tablespoons butter
3 tablespoons oil
1/2 cup white wine

asparagus, blanched
ramps, grilled
salt, pepper, Aleppo pepper, finely chopped herbs, spice rub or preserved lemon paste
1/2 to 1 cup Parmigiano Reggiano


For Risotto:
Cook the onion in the oil and butter gently to soften and sweeten the onion without browning; when the onion is translucent and sweet, add the rice, stirring to coat the grains with the fats. Toast the rice until the grains separate, 5 to 7 minutes.

Add the wine and bring to a hard boil to boil off the alcohol, then reduce the heat and cook until all the liquid is absorbed. Add 1 cup of the stock and stir and lower heat so it gently simmers, and stir from time to time until the liquid is absorbed. Continue adding stock slowly; with each addition, the rice will exude a cream or crema which will not be reabsorbed. As the rice approaches al dente, add the liquid in smaller amounts. When the rice just loses its crunch and is still short of al dente, lay it out in a single layer on a sheet pan and let cool.

To Finish:
Heat some butter and olive oil in a pan and toss in the shallots and stir until translucent and they begin to lose bite. Add garlic and season the pan with Aleppo, salt, pepper, and other seasonings. Cook until garlic is fragrant, add blanched asparagus and grilled ramps, and stir fry for a minute or two. 

Add rice back to pan and add 1 cup of stock. Continue to stir and cook until there is a thick crema and the rice is cooked to your liking. There should be a good amount of crema, but the rice should not be soupy. Add 1/2 to 1 cup grated Parmigiano Reggiano and stir. The rice should be creamy and the liquid/crema thick. Check for seasonings. Turn off heat, and let sit for a minute or two to equilibrate. Serve in bowls with a sprinkle of parsley.

Note: you can use pretty much any vegetable instead of asparagus and ramps, but do keep it simple and use one or two veggies for a risotto.
<![CDATA[Milopita: Traditional Greek Apple Cake]]>Fri, 21 Apr 2017 21:58:25 GMThttp://freshfarm.org/fresh-picked-recipes/milopita-traditional-greek-apple-cakeBy Michael Costa, Head Chef, Zaytinya

The Greek word "milopita" translates literally as apple cake or apple pie. This recipe is based on a traditional cake baked with lots of grated and caramelized apple. Chef Michael chose Red Winesap apples from Black Rock Orchard at the Penn Quarter market, because they have a good acidity and maintain their texture well when cooked. Milopita is the perfect use for late-season apples that might be a little on the softer side! 

makes 4 dozen mini loaves


For the caramelized apples:
5 apples, peeled, cored, and diced ¼ inch
3 oz butter
1 ½ cups sugar
1 cup cream

For the cake:
2 cups apple puree (see note)
2/3 cups apple juice
1 1/3 cups sugar
½ cup blended oil
2 eggs
1 tsp cinnamon
1 tsp cardamom
3 ½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
¾ tsp salt
½ cup pearl sugar (optional)


For the caramelized apples:
Melt butter in a medium pot over medium high heat. When melted, add half the sugar. Stir occasionally until mixture foams and then forms large slow bubbles.

Toss apples in remaining sugar and add to mixture. Cook, stirring occasionally, until apples are a medium caramel color.

Add cream and gently stir on heat until sauce is homogenous, and remove to a shallow pan to cool.

For the cake:
With a wooden spoon combine puree, juice, sugar, oil, eggs, and spices. In a separate bowl combine flour, powder, soda, and salt. Add dry mixture to wet mixture in three batches.

When the third batch of the dry mixture is halfway incorporated, add the caramelized apples, reserving 1 cup apples for garnish. Finish mixing the batter.

Pipe or spoon cake batter into mini loaf molds, filling halfway. Top each cake with ¼ tsp caramelized apple and 1/8 tsp pearl sugar.

Bake at 350 F with low fan for 14 minutes, rotating halfway through.

To prepare the apple puree, gently cook three peeled, cored, and diced apples in 1 ½ oz butter until tender, then blend in a blender.
<![CDATA[Asparagus & White Beans with Pancetta]]>Fri, 14 Apr 2017 15:52:34 GMThttp://freshfarm.org/fresh-picked-recipes/asparagus-white-beans-with-pancettaBy Lindsay Wallace, FRESHFARM Staff

Whether served as a side dish next to grilled salmon, roast chicken, or lamb, or topped with an egg for an easy weeknight dinner or simple Sunday brunch, this satisfying spring dish comes together in about 20 minutes.

serves 2 as main course or 4 as a side


3 Tbsp olive oil
2 oz pancetta or bacon, diced
1 spring onion, thinly sliced
2 garlic cloves, finely chopped
pinch of red pepper flakes
1 bunch asparagus, trimmed and cut into 1" lengths
1 can or 1 ½ cups cooked white beans (cannellini or great northern; chickpeas would also work), rinsed and drained
salt to taste
zest of 1 lemon
handful of mixed fresh herbs (such as parsley, basil, chives, mint), roughly chopped
2 eggs, optional


Heat olive oil over medium heat. Add pancetta and cook 3-4 minutes, until it starts to brown.

Add spring onion, garlic, and red pepper flakes, and lower heat. Cook, stirring frequently for 4-5 minutes.

Add asparagus to the pan, and bring the heat back up to medium. Sautee, stirring often, for 5-8 minutes, just until the asparagus is bright green and fork-tender. Stir in beans and cook until warmed through. Season to taste with salt.

Transfer to serving bowl/platter, and shower with lemon zest and herbs. If desired, top with fried, poached, or jammy soft-boiled eggs.

<![CDATA[Ramp Pesto]]>Fri, 07 Apr 2017 15:04:49 GMThttp://freshfarm.org/fresh-picked-recipes/ramp-pestoAdapted from Hank Shaw’s Hunter Angler Gardener Cook

For a spring spin on pesto, swap out the classic basil for ramps! You can also use the greens from spring onions or green garlic - all will impart a bright onion flavor. Try this pesto as a sauce for pasta, spread on a sandwich, or as a condiment for fish or poultry.

makes 1 cup


3 garlic cloves, roughly chopped
1/4 cup toasted pine nuts or chopped walnuts, pecans, or almonds
3 tablespoons grated cheese, such as pecorino
2 cups ramp or other wild onion leaves, about 2 dozen
Salt to taste
About 1/2 cup extra virgin olive oil


If you want to prevent your pesto from browning in the fridge, blanch the greens before you begin assembling the pesto (this is an optional step). Bring a large pot of water to a boil and add a handful of salt. Set a large bowl of ice water nearby. Plunge the ramp leaves into the boiling water for 1 minute. Remove and quickly cool them down in the ice water. Squeeze dry with a tea cloth or paper towels.

Chop the ramp leaves and set aside. Pesto is best made with a mortar and pestle, thus the name, which means "pound," but you can of course make it in a food processor. To start, add the toasted pine nuts and garlic and crush them.

Add the cheese and ramps and commence pounding. Mash everything together, stirring with the pestle and mashing well so it is all fairly uniform.

Start adding olive oil. The amount will depend on how you are using your pesto. If you are making a spread, use maybe 1/4 cup. If a pasta sauce, double that. Either way, add 1 tablespoon at a time, pounding and stirring to incorporate it. When it's a nice rough paste, taste it and add salt if you need to; sometimes the cheese makes the pesto salty enough by itself. Serve as a spread on bread, as a topping for minestrone, as a pasta sauce, or as a dollop on fish or poultry.

If you are using a food processor, add everything but the oil and pulse to combine. Then, turn the motor on and drizzle in the olive oil. Be careful not to let the mixture become a smooth paste!
<![CDATA[Carrot Cake Cookies]]>Fri, 10 Mar 2017 15:30:19 GMThttp://freshfarm.org/fresh-picked-recipes/carrot-cake-cookiesAdapted from Cooking Classy

These cookies are the best of both worlds: not quite cake, not quite cookie, but somehow better than both. They're soft, moist, sweet, and spicy. Grab a bunch of carrots at market this weekend for this perfect almost-spring baking project!


1 1/4 cups all-purpose flour
3/4 tsp baking soda
1 1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups finely grated carrots


In a mixing bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt and set aside.
In the bowl of an electric stand mixer, cream together 1/2 cup butter, granulated sugar, and brown sugar until well blended. Mix in egg and vanilla extract. Set mixer on low speed and slowly add in flour mixture and mix just until combined. Stir in carrots. Cover bowl and chill dough 1 hour and 15 minutes. Preheat oven to 350 during last 10 minutes of chilling.
Drop dough 2 Tbsp at a time onto baking sheets, spacing cookies at least 2 inches apart. Bake in preheated oven 12- 13 minutes until centers no longer look doughy. Allow to cool on baking sheet several minutes, then transfer to a wire rack to cool.
<![CDATA[Sweet Potato Gnocchi with Brown Butter and Sage]]>Fri, 24 Feb 2017 15:44:52 GMThttp://freshfarm.org/fresh-picked-recipes/sweet-potato-gnocchi-with-brown-butter-and-sageAdapted from Just a Taste

This FoodPrints recipe is both homey and sophisticated and a fun project for a group (or family)! Serve with a tossed green salad  for a delicious (meatless!) dinner.

Serves 4 to 6 as a main course


For the gnocchi: 
2 lbs sweet potatoes (about 2 medium) 
1 12-oz. container fresh ricotta
1 cup grated Parmesan cheese, more for serving
2 tsp salt
2 cups whole wheat pastry flour, plus more for dusting

For the brown butter sauce:
8 Tbsp (1 stick) unsalted butter
1 handful of loosely packed fresh sage leaves 
3 Tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp black pepper

Preheat oven to 400°F.  Scrub and dry the sweet potatoes, then prick them all over with a fork. Place the sweet potatoes on a foil-lined cookie sheet and roast until fork-tender (about 1 hour). Cool, then peel and mash potatoes.

Line a baking sheet with parchment paper and dust it with flour. You'll want this near your work surface when you start making the gnocchi.

Transfer 3 cups of the mashed sweet potatoes to a large bowl. Add the ricotta, stirring until thoroughly combined, then stir in 1 cup Parmesan cheese and 2 tsp salt.

Start adding the flour, 1/2 cup at a time, mixing with your hands until a soft dough forms. Shape the dough into a large ball.

Lightly flour your work surface and divide the dough into six equal portions. Take one portion and gently roll and stretch it on your work surface or between your hands until it's about 20 inches in length (about the length of a standard cookie sheet).

Cut the dough into 1-inch pieces to form each gnocchi (each "rope" should yield about 20 gnocchi). Using the back of a fork, press each gnocchi into the tines to form indentations (which will soak up the delicious sauce you're about to make), then transfer them to the floured baking sheet. Repeat the rolling and cutting process with the remaining five pieces of dough.

Prior to boiling the gnocchi, make the brown butter sauce. Melt the butter in a medium saucepan over medium heat, stirring occasionally. Cook the butter until the foam subsides and it begins to turn a golden brown color, about 3 minutes. Turn off the heat and add the sage leaves, allowing them to cook for 1 minute. Remove the brown butter from the heat and stir in the balsamic vinegar, salt, and pepper.

When you're ready to cook the gnocchi, bring a large pot of salted water to a boil. Add a portion of the gnocchi to the boiling water, stir, and then let the gnocchi cook until they float back up to the top, about 1 minute.

Remove the gnocchi with a slotted spoon and transfer to a serving bowl. Repeat the cooking process with the remaining gnocchi and toss your delicious little orange morsels with the prepared brown butter sauce. Garnish with Parmesan cheese and serve.

Note: uncooked gnocchi will keep in the fridge for a few days, or in the freezer for a few months. If you can resist eating them all that first meal, that is.