Recipes

Cultivating Organic Food, Communities, and Farmers

Eggplant and Arugula Salad

Ingredients: 1 large eggplant 2-3 cups arugula ½ cup raisins 2 tbs olive oil + 3 tbs olive oil 2 garlic cloves, crushed 3 tbs balsamic vinegar Salt & pepper Optional – grated parmesan Preparation: Pre-heat oven to 400 F Peel the eggplant and chop it in bite sized...

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Crash Hot Potatoes

Ingredients 12 whole New Potatoes (or Other Small Round Potatoes) 3 Tablespoons Olive Oil Kosher Salt To Taste Black Pepper To Taste Rosemary (or Other Herbs Of Choice) To Taste Method Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make...

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Spiced Okra Curry

Ingredients 5 tbsp olive oil 400g onions, sliced 500g okra, trimmed, washed, dried and sliced into 2cm pieces 2 tomatoes, diced 1 red chilli, finely chopped (or ½ tsp powdered) 2 tsp ground coriander handful fresh coriander, roughly chopped, to serve Methods Heat a...

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Awesome Carrot Muffins

Ingredients 1 cup raisins 2 cups warm water 2 cups all-purpose flour 1 tablespoon baking powder 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 4 eggs 1 cup vegetable oil 3/4 cup brown sugar 3 cups shredded carrots Directions Combine raisins and...

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Eggplant, Green Olive and Provolone Pizza

INGREDIENTS 1 garlic clove, minced 1/3 cup extra-virgin olive oil 1 1/4 pound eggplant, cut into 3/4-inch-thick rounds 1 pound store-bought pizza dough at room temperature 5 ounces sliced provolone, cut into short thin matchsticks (1 1/4 cups) 18 pitted green olives,...

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Charred Okra with Tomatoes

    Ingredients 1 tablespoon olive oil 1/2 pound okra, halved lengthwise 1/2 cup onion, sliced vertically 3 garlic cloves, thinly sliced 1/2 cup peeled, seeded, and julienned plum tomato 1/4 teaspoon sugar 1/4 teaspoon crushed red pepper 1 tablespoon butter...

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Chilled Cucumber Soup with Pico de Gallo

INGREDIENTS FOR THE CUCUMBER SOUP: 2 cucumbers, peeled and roughly chopped 1/2 cup cilantro 1/2 pound silken tofu 3/4 cup vegetable broth 1 large garlic clove 2 teaspoons white wine, or champagne vinegar 1 teaspoon kosher salt FOR THE PICO DE GALLO: 1 large, ripe...

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Summer Tomato Jam

Ingredients 2 pounds ripe tomatoes 1 1/2 cups light brown sugar 1 lemon, zested and juiced 1/4 teaspoon ground ginger (I like roasted ground ginger) 4 half-pint jars, sterilized Instructions Add the tomatoes to a blender or food processor. Pulse several times to crush...

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Vegan Zucchini Fudgy Brownies

  10 min prep, 25 min cook  Ingredients 1 medium zucchini, peeled and sliced, then measured 150g 1/4 cup + 2 tablespoons (120g) pure maple syrup 1/2 cup (128g) creamy roasted almond butter 1/2 teaspoon (2.5g) vanilla extract 1/4 cup (32g) superfine oat flour (see...

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Fried Green Tomatoes

Serves 6 4 medium green tomatoes, cored and cut into ¼-inch-thick slices Salt Sugar 2 large eggs, lightly beaten 1 cup panko 1 cup freshly grated Parmesan cheese, plus more for serving 2 tablespoons olive oil, plus more if needed 2 tablespoons unsalted butter, plus...

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Stuffed Pattypan Squash

Serves 6 6 pattypan squash 2 cups roughly chopped kale 1 tablespoon olive oil 1/3 cup chicken broth 2cups corn, fresh or frozen 1/3cup diced white onion 1tablespoon minced garlic 1/2teaspoon salt 1/8teaspoon black pepper 1cup grated Cotija cheese  1/4cup basil Oil or...

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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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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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8310 Canoga Ave
Austin, TX 78724

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