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ginger
bowl of soup
Date: 30 Oct 2019
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Tofu, mushroom, and veggie noodle soup

Tofu, mushroom, and veggie noodle soup (vegan, opt. gluten free, contains soy) by Sean Kinlin This is a highly modified version of a recipe by Nava Atlas. It makes a large amount – if you don’t need or want this much soup, you can reduce the recipe by half, or freeze some of it for a cold winter night. If you want some additional heat, you could also add chili oil (or whatever else you might have to hand)
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Date: 18 Oct 2019
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West African sweet potato and peanut stew

West African sweet potato and peanut stew (gluten-free, opt. vegan, contains peanuts) By Reeve Gutsell Often referred to as ground nut stew, variations of this recipe are found across Western Africa. Thick, rich, and as spicy as you want it to be, this great meal has been in my regular rotation ever since I tried it. Prep time: 10 min Cook time: 20 min Serves 4 – 6 Note: This stew is often served with shredded chicke
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jar of kimchi
Date: 10 Oct 2019
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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
Date: 08 Oct 2019
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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
Date: 04 Oct 2019
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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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baby ginger root
Date: 26 Sep 2019
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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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buckets of collard and chard
Date: 20 Aug 2019
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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
Date: 29 Jan 2019
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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
Date: 26 Oct 2018
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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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4 people in commercial kitchen
Date: 29 May 2018
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Faces Behind Your Food Presents: The Kern Kafe

Welcome to the second in a series of Faces Behind Your Food interviews with the folks here on campus who are involved in moving your food from farm to fork. This interview is with some of the hardworking staff at the Kern Kafe, including Eli Horowitz (Bakery Manager), Tori Bonazoli (Baker), Sheena Pee (Catering and Baking Assistant) and Elise Khanijao (Kern Kafe Manager). The bakery makes an assortment of delicious p
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