Cultivating Organic Food, Communities, and Farmers

Old School Squash

  Old School Squash 6-8 medium yellow squash 1 large sweet onion 1 stick organic butter, salted Ya, ya, ya. Just use the butter. Trust me! 1 tsp local honey 1 tbsp Murray River salt Large sauté pan with lid (cookie sheet large enough to cover pan) Clean onion,...

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Garlic Scape-Tarragon Pesto

large handful garlic scapes, rinsed and chopped (about 1 cup) juice of 1/2 lemon 2 tablespoons tarragon, roughly chopped 1/2 teaspoon sea salt 1/4 cup pine nuts, walnuts or almonds 1/3 cup extra-virgin olive oil 1/4 cup Parmigiano-Reggiano cheese, shredded ~ optional...

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RecipeShare with Workshare Emily

I'm excited that this week's harvest will include an abundance of bok choy - a great Chinese green that is part of the cabbage family. It's loaded with calcium, vitamins A, C, & K, and cancer-fighting phytonutrients. I tend to love it best in stirfrys, like this...

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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