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Category Archives: Herbs
Salt Potatoes
Made famous back in the 1800’s, Salt potatoes are known as a regional specialty of Syracuse, New York, a.k.a. The Salt City. So simple and so tasty – only requires water, salt, potatoes, butter and herbs. The end result is … Continue reading
Posted in Appetizer, Cooked Vegatables, Herbs, Main Dishes, Potato, Side Dish
Tagged blackdirtfarm, csafarm, discoverwarwickny, eatlocal, pineislandny, potatoes, unsalted butter, womenwhofarm
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Cheryl’s Honey and Citrus Rutabagas and Carrots
I knew I needed to find another way of cooking rutabagas rather than the old fashioned mash em up throw in lots of butter and hope for the best. I found a great starter recipe on epicurious, made a few changes, … Continue reading
Potato and Tomato Gratin
Ingredients: 3 cups sliced leeks (discard dark green tips) Potatoes – 1 1/4 pound , unpeeled, in 1/4 inch slices (try red or yukon) Rosemary – 3 TBS chopped fresh, or 1.5 TBS dry Gruyere Cheese – 1 1/2 cups grated … Continue reading
Posted in Cooked Vegatables, Herbs, Potato, Side Dish, Tomatoes
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Fried Zucchini Squash Blossoms
One of our favorite delicacies of the summer season! The flowers are very tasty lightly battered and fried as is. We stuffed them with an herbed ricotta for a delicious treat! 12-16 Blossoms, stamens may be removed if prefered. Stuffing Ingredients: … Continue reading
Posted in Appetizer, Herbs, Summer Squash
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Carrot Top Pesto
Ingredients Carrot Tops – 2 cups. Wash very well and rough chop Mint leaves & tender stems – 1/3 cup, rinsed & rough chopped Almonds – 1/4 cup Extra Virgin Olive Oil – 1/4 cup or more, as needed to acheive … Continue reading
Posted in Appetizer, Herbs, Uncategorized
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Tomatillo and Yellow Tomato Pasta Sauce
Tomatillo’s can be used in all types of cuisines. They have a high amount of pectin, and give a creamy consistency to a dish without adding cream. Try this light pasta sauce created by our own Chef Dona. Ingredients: Onion … Continue reading
Posted in Herbs, Main Dishes, Pasta, Sauces, Tomatoes
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Scallion Relish
This quick relish is wonderful with grilled fish or meat. Ingredients: 2 large Rogowski Scallions (or 4-6 store bought), both white and green parts, rough chop 1-2 teaspoons Sugar, to taste 2 Tablespoons White Wine or Champagne Vinegar Salt and Pepper, … Continue reading
Posted in Herbs, Sauces
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Zucchini and Squash Blossom Sauté with Epazote
Squash Blossoms are a fleeting mid-summer delicacy, highly prized by chefs everywhere. This recipe appeared in Saveur Magazine (5/11 issue) in the article Mexico Feeds Me. Ingredients: (Serves 4) 1 Tbs canola oil 2 Scallions, both white and green parts, minced … Continue reading
Posted in Cooked Vegatables, Herbs, Side Dish
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Papalo – two ways
Papalo is a uniquely flavored herb used in many Mexican dishes. Sometimes the stems are left on the table in a glass to pick from and munch as a digestif. It is also used sliced thin as a garnish on cooked … Continue reading
Cabbage Slaw
Slaw Ingredients: 1/2 head cabbage (any type – red, green, savoy, or napa), thinly sliced 3-6 scallions, thinly sliced 1/4 cup chopped cilantro leaves Dressing Ingredients: 1/4 cup rice wine vinegar 1/2 cup orange juice 1/4 cup vegetable oil oil 1 tablespoon … Continue reading
Posted in Herbs, Salad, Salad Greens, Side Dish, Uncategorized
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Recipes from the Black Dirt 