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jar of kimchi

Kimchi

  Kimchi (gluten-free, opt. vegan) by Reeve Gutsell This classic Korean staple is a fermented dish made of any of a variety of vegetables, but often including cabbage as the main ingredient, along with Korean hot pepper, ginger, garlic, and daikon radishes. (Kimchi also often includes fish sauce or shrimp paste, but this can be left out for vegetarians.) Fermentation is an ancient food preservation method that g
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chopped broccoli on a cutting board

All the broccoli!!

I don’t know if you all have noticed when picking up your CSA shares, but we have SO MUCH BROCCOLI!! Why? Because Nancy is the Broccoli Queen of the Valley. Also because we planted too much because we inaccurately predicted the dining hall’s need for broccoli this fall. So…. here we are with all this delicious green goodness, which we are passing on to you, fortunate CSA members! Wondering what to d
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large bucket of cauliflower

Cauliflower curry with ginger and turmeric

The Hampshire College Farm has an abundance of cauliflower – AND the ginger and turmeric are ready! Check out this great cauliflower curry recipe by Sarah Steely that uses all three – plus carrots and whatever other veggies you would like. Red lentil and cauliflower curry (vegan, gluten-free, contains coconut) by Sarah Steely Prep time: 15 minutes Cook time: 45-60 minutes Serves 4-6 Note: This recipe goes
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glass jar of olive oil with cork and green background

A note about cooking oils

Are you curious about the different types and qualities of oils available for you to cook with? Wondering what a “smoke point” is? Below is an overview of the basic types of cooking oils you are most likely to need or encounter in the kitchen, along with their various pros and cons. Note: Always remember that you should never pour oil or fats down the sink, as this is a disaster for your plumbing. The oil
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closeup of kohlrabi with greens

It’s a baseball! It’s a spaceship! It’s KOHLRABI!!

Kohlrabi  – it’s one of those weird vegetables that people often find baffling. Its peculiar, Sputnik-like appearance, plus its generally unfamiliar name, often leave shareholders hesitant to give it a try. That’s a shame, because, despite its weird appearance, kohlrabi is pleasant, mild, and crunchy – much like a stem of broccoli (to which it is related) or a little like jicama. Before you do
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baby ginger root

Homemade ginger ale and sugared ginger

Ginger is one of our favorite products here at the Hampshire College Farm. The baby ginger that we grow is much crisper, fresher, and tastier than what you can find in the grocery store, which is often in its second year. In addition to being really tasty, ginger has many medicinal qualities: it is a great anti-inflammatory and digestive aid and helps fight the common cold. There are tons of things you can do with gi
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many types of greens on a table

A sea of greens

Do you feel stumped by the sea of greens available to you at the CSA share? Don’t worry, we’re here to sort it out. First of all, a few things about what is (and isn’t) in the photo you see above. The photo contains all of what are generally considered to be “dark, leafy greens” that the farm currently offers (at least as of the third week of September). Not included are lettuce (which i
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Thai red curry in a glass bowl on wooden table

Thai red curry recipe

  Thai Red Curry (gluten-free, opt. vegan, contains coconut) by Wm. Josiah Erikson NOTE: This is a very flexible recipe – almost any vegetables can be substituted or added, depending on what is in your fridge or to your taste. Additionally, the chicken in this recipe can be replaced with another meat, substituted with tofu or tempeh, or left out altogether. Jasmine or basmati rice is best, but regular whit
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sliced delicata squash

Roasted delicata squash

Delicata Squash   Do you hate squash? If so, it might be because you haven’t yet tried delicata. This stripy winter vegetable with a delicate (and edible) rind is indigenous to North and Central America. The flavor is lighter and sweeter than that of many other squashes; in fact, it is commonly cooked very simply as a side dish by roasting it in olive oil with a little salt and pepper. You can also toast t
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close-up of caponata

Caponata (eggplant) recipe

Caponata     Caponata is a classic Sicilian eggplant dish, somewhat like a sweet and sour version of ratatouille. If you haven’t done much cooking with eggplant before, be aware that it absorbs both flavors and oil – you may need to add additional olive oil (or water) if your pan starts to look dry before you add the tomatoes. This recipe also benefits from being made ahead of time and sitting f
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Fennel salad

Easy fennel salad recipe

Easy Fennel Salad Recipe (vegan, gluten-free) by Nancy Hanson   Fennel is one of the items we get the most questions about during the CSA share pickup. It is an aromatic and flavorful herb in the carrot family and tastes somewhat like a milder and sweeter version of anise. Fennel is popular throughout the world, particularly in Indian and Middle Eastern cuisines, and can be grilled, sauteed, braised, stewed, or
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tomato salad in bowl

Tomato season is here!

Tomato season is here! Yahoo!!! Tomato season is here! We asked for recipes using CSA vegetables, and you answered. Here are the first two recipes, courtesy of CSA member Dawn Beckman. Got a great CSA-focused recipe? Send it (with photo is best, if possible) to farm@hampshire.edu. Can’t wait to hear what you’re cooking up!   Tomato Salad (vegan, gluten-free)   Ingredients 1 quart of cherry tomat
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buckets of collard and chard

New this semester – cooking tips, recipes, and what to do with your CSA share!

Are you a new student CSA member? Don’t know a chef’s knife from a paring knife? Can’t tell the difference between collards and chard? Never fear, the Food, Farm, and Sustainability Blog is here for you!   This semester, we will posting weekly recipes, cooking skills, and announcements of classes or other events to help you learn how to cook (or become a better cook than you already are), how t
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red calf in straw

Update from the farm

I want to start off this blog post by acknowledging that there has been a lot of uncertainty and anxiety at Hampshire College in the last couple of weeks, due to the recent announcement about some potential future pathways for Hampshire as an institution, including seeking a strategic partner and perhaps not admitting an incoming fall class. While we are heartened that the broader community has applauded the courage
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baby turmeric roots

Ginger turmeric applesauce recipe

  What says “fall” in New England more than wandering through an apple orchard, picking an array of delicious apples, and taking them home to make homemade applesauce? But who says you have to stick to that same old standard recipe year after year? Check out this great applesauce variation, courtesy of Associate IT Director Sarah Ryder, using baby ginger and turmeric from the Hampshire College Farm.
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2 butternut squash pies with whipped cream

Amazing butternut squash pie recipe from Jason Dragon

  Harvest time is here!! We are in full gear here at the farm, sending all kinds of delicious food to our CSA members and the dining hall. I recently put out a call for recipes utilizing our farm products, and here is an amazing one from Assistant Director for Vegetables Jason Dragon. We made two for our LLC dinner last night (12 people) , and they were a big hit. (Sorry, the photo doesn’t quite do them ju
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basket full of garlic bulbs

Roasted Garlic Recipe: Healthy and Delicious

    Roasted garlic recipe   Delicious, delicious garlic – so tasty, and so good for you! Did you know that garlic has been used for food and health benefits for over 5,000 years, dating from the building of the Giza pyramids? Many claims have been made through the centuries about the health benefits of garlic, ranging from respiratory improvements to lowering blood pressure. Not being trained in medic
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red and golden roasted beets

Help! What do I do with all of these vegetables…??

So you are doing your part to support the Hampshire College Farm and you bought a CSA share. Thank you! Every week you pick up an exciting array of delicious, ripe, organic produce (some of which is unfamiliar to you – but hey – it looks so good!)… and then you don’t quite know what to do with it. Sadly, it sits in your fridge and slowly shrivels and rots until eventually you toss it in the co
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Hot pepper poppers recipe by Shannon Rosa

This delicious recipe for hot pepper poppers come to us courtesy of Hampshire Farm CSA member Shannon Rosa. It can be made using both hot peppers and bacon from the farm.     Recipe: A variety of peppers (I used 8 jalapeño, one Hungarian yellow and one poblano.) 8 oz of cream cheese 3/4 cup shredded sharp cheddar cheese 1 finely minced spring onion 1/2 pound of bacon, slices cut in half, extra fat trimmed f
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Fall Festival: Best Butternut Recipe Contest

Students, Staff, and Faculty – enter your BEST BUTTERNUT SQUASH RECIPE for a chance to win a Hampshire College Farm totebag stuffed with squashes! Fall is here and so it’s time to double down on the dutch oven and get creative with the crockpot! We invite you to submit your best butternut squash recipe and prepare the dish for judging at the Hampshire College Fall Festival on October 24th. Who: You! Stude
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