Recipes

Cultivating Organic Food, Communities, and Farmers

Carrot & Kale Soup

INGREDIENTS 2 cloves garlic Half of an onion 3 c carrots 5 c liquid (I used 3 c vegetable broth, 2 c water) 1 c (packed) kale 2 oz orange juice 1/4 tsp ground ginger 1/2 tsp finely chopped thyme Salt and pepper to taste Grated parmesan reggiano for topping DIRECTIONS...

read more

Cornbread with Mustard Greens and Cheddar

INGREDIENTS 1 Poblano pepper, seeded and chopped 1 small onion, diced (about 1 cup) 2 cloves garlic, minced 1 large bunch mustard greens, large stems removed 3 tablespoons vegetable oil 1 3/4 cups buttermilk 2 large eggs 1 3/4 cups coarse-ground cornmeal 2 teaspoon...

read more

The Most Awesome Sauteed Kale

INGREDIENTS 1 large bunch kale, washed and coarsely chopped Dinosaur kale is my favorite 2-3 tablespoons coconut oil or olive oil 1/2 tsp crushed red pepper flakes more or less to taste 2 cloves garlic, minced 2-3 shallots, sliced into rings 1/2 cup chicken or...

read more

Braised Carrots with Thyme

INGREDIENTS 2 tablespoons unsalted butter 1 1/2 pounds carrots, peeled and sliced 1/4 inch thick on the diagonal 2 garlic cloves, thinly sliced 2 thyme sprigs Salt and freshly ground pepper 1 3/4 cups chicken stock or canned low-sodium broth DIRECTIONS Step 1 Preheat...

read more

Earthy Kohlrabi Soup

INGREDIENTS 1 medium kohlrabi stem peeled and cubed into 1/4″ pieces 1 large onion chopped Handful of mushrooms cleaned and sliced 3 cups of soups greens – baby kale, spinach and/or chard, cleaned and sliced into strips 1 1/2 quarts chicken stock (how to make) 1 tsp...

read more

Curried Butternut Squash Soup

INGREDIENTS SOUP 1 Tbsp (15 ml) coconut or grape seed oil 2 shallots, thinly diced (~40 g) 2 cloves garlic, minced (1 Tbsp or 6 g) 6 cups (840 g) butternut squash (~1 small butternut squash) Pinch each sea salt + black pepper, plus more to taste 1 1/2 Tbsp (12 g)...

read more

How to Make Easy Kimchi

INGREDIENTS 1 medium head (2 pounds) napa cabbage 1/4 cup sea salt or kosher salt (see Recipe Notes) Water (see Recipe Notes) 1 tablespoon grated garlic (5 to 6 cloves) 1 teaspoon grated ginger 1 teaspoon sugar 2 to 3 tablepoons seafood flavor or water (optional, see...

read more

Kohlrabi Chips

INGREDIENTS Very thinly sliced, unpeeled kohlrabi Olive oil Coarse salt DIRECTIONS Toss kohlrabi with olive oil. Season with salt. Arrange in a single layer on a baking sheet lined with a nonstick mat. Bake at 250 degrees, rotating sheet, until crisp and deep golden,...

read more

Curried Beet Soup with Tandoori Chickpeas

INGREDIENTS CHICKPEAS 1 15-ounce (425 g) can chickpeas, rinsed, drained + dried in a clean towel 1 Tbsp melted coconut oil (or sub grape seed oil) 1/4 tsp sea salt, plus more to taste 2 Tbsp tandoori masala spice blend (see notes for DIY/where to buy*) 1 tsp coconut...

read more

Cold Sesame Noodles with Broccoli and Kale

INGREDIENTS 1 large head of broccoli, cut into large florets with some stalk attached 2 garlic cloves, 1 finely grated, 1 thinly sliced, divided 1½ teaspoons sambal oelek 1 tablespoon plus ½ cup sherry vinegar or red wine vinegar, divided ¾ cup vegetable oil, divided...

read more

Sauteed Shrimp with Arugula and Tomatoes

INGREDIENTS 1 tablespoon plus 1 teaspoon extra-virgin olive oil 1 cup cherry or grape tomatoes 1 garlic clove, minced 1 pound large shrimp, peeled and deveined 4 ounces wild or baby arugula (4 cups) Coarse salt and ground pepper 1 tablespoon fresh lemon juice...

read more

Spaghetti Aglio e Olio with Lots of Kale

Photo by Alex Lau INGREDIENTS Kosher salt 3 large or 4 smaller bunches kale, any type (about 1½ pounds) 5 garlic cloves ¼ cup olive oil, plus more for drizzling Freshly ground black pepper 12 ounces spaghetti, thick spaghetti, bucatini, or other long strand pasta...

read more

One-Pot Kale and Quinoa Pilaf from Food52

Serves 2-4

  • cups salted water
  • cup quinoa
  • bunch lacinato kale, washed and chopped into 1″ lengths
  • meyer lemon, zested and juiced
  • scallions, minced
  • 1tablespoon toasted walnut oil
  • tablespoons toasted pine nuts
  • 1/4cup crumbled goat cheese
  • Salt and pepper
  1. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
  2. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.
  3. Check the quinoa and kale when the cooking time has completed — the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.

Contact Us

Green Gate Farms
8310 Canoga Ave
Austin, TX 78724

Email: info@greengatefarms.net
Phone: 512-484-2746