Cultivating Organic Food, Communities, and Farmers

Tempura Garlic Scapes

Tempura Garlic Scapes 1 pound garlic scapes 3 to 4 cups canola oil for deep frying 2 egg yolks 2 cups ice water 1/4 cup ice cubes 2 cups flour, cake or all-purpose Prepare scapes: cut off the stringy tip from the flower end, and trim off the very bottom of the stem...

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Easy Kimchi

Makes approximately two twelve ounce jars. Ingredients 2 heads Napa cabbage, chopped 2 pieces daikon radish, chopped 1 bunch scallions, chopped 4-6 cloves garlic 1-2 inch piece of ginger, peeled 1/4 – 1/2 cup  red pepper flakes, depending on how spicy you like it 1-2...

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Swiss Chard & Lemon Ricotta Pasta

Swiss Chard and Lemon Ricotta Pasta Serves 4 3 cups raw Swiss chard, sliced (including the stems) 2 handfuls dried spaghetti 2 strips bacon, cut into 1/4-inch slices or lardons 1/2 large shallot, minced Olive oil, as needed 1/3 cup ricotta cheese 2 tablespoons...

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One Pot Kale & Quinoa Pilaf

Serves 2-4 2cups salted water 1cup quinoa 1bunch lacinato kale, washed and chopped into 1" lengths 1meyer lemon, zested and juiced 2scallions, minced 1tablespoon toasted walnut oil 3tablespoons toasted pine nuts 1/4cup crumbled goat cheese Salt and pepper Bring the...

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Garlic Mashed Turnips

INGREDIENTS 4 turnips, peeled and cut into 2-inch pieces 3 cloves garlic, peeled Half-and-half or almond milk or skim milk or soy milk or lactaid 1 large egg 2 tablespoons unsalted butter Pinch of freshly ground nutmeg Coarse salt and freshly ground black pepper...

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Creamy Leek and Turnip Soup

INGREDIENTS 1 1⁄2 teaspoons vegetable oil 1cup leek, sliced 2 tablespoons onions, chopped 3cups chicken stock 2cups turnips, peeled and diced salt pepper 1cup light cream DIRECTIONS In a heavy saucepan, heat oil; cook leeks and onions until soft. Add stock and turnip....

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Wilted Mustard Greens Discovered by our Community Organizer Christina Jones Makes 12 servings, takes 45 minutes. INGREDIENTS 4 lb mustard greens, stems and coarse ribs discarded 2 large garlic cloves, minced 3...

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Coconut Collards

Recipe by Community Organizer Nikkie Shubitz These greens are still a bit "al dente" and invite eastern or Caribbean pairings. I've used them as an alternate topping or side with Mahi Mahi tacos. What * ½ small yellow onion, diced * Collard veins, diced * 4 cloves...

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Collards (vegetarian traditional)

Recipe by Community Organizer Nikkie Shubitz  The hours braised version of collard greens means very wilted, very reduced, tender, give-way greens. Ingredients * ½ small yellow onion, diced * 4 cloves garlic, pressed/minced * 3 cups vegetable broth * 1 teaspoon smoked...

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Mustard Greens Soup

Mustard Greens Soup Serves 4 Recipe by Vannessa Williamson check out her amazing blog here! 2/3 cup (about 3 ounces) blanched (peeled) almonds, plus a few extra for garnish if you wish Salt 2 poblano chiles 2 (about 1/2 pound total) Yukon gold potatoes (skin on),...

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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.

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Green Gate Farms
8310 Canoga Ave
Austin, TX 78724

Phone: 512-484-2746