It’s Spring! And the Farm is bursting with veggies begging to be eaten!
Have you ever wondered how to eat a kohlrabi? Or how to cook fava beans? Are you looking for new, exciting ways to cook the veggies you see growing at the Farm?
Here is some inspiration from Farm connoisseurs, helping you create the most delicious recipes straight from the garden!
Fennel Onion Sauté with Fava Beans and Yogurt–Inspired by Lee Moonan
Prep time: 10 minutes
Cook time: 15 minutes
1 large fennel (stalk and fronds)
1 large yellow onion, diced
3 cloves garlic
15-20 fava bean pods
1 cup greek whole fat yogurt
1/4 tsp salt
1/4 tsp ground pepper
1/2 tsp chili flakes
1/2 stick of butter (substitute coconut oil if preferred)
1. Dice onion and finely chop garlic.
2. Take fava bean pods and shell them, placing the beans aside.
3. Wash and chop the fennel, taking care to slice the stalk in thin pieces.
1. In a heated pan, melt butter and add the onion with salt, pepper, and chili flakes.
2. Once the onion has become translucent and begins browning, add fava beans and fennel stalks.
3. Sauté on medium heat for five minutes, stirring frequently, then add garlic and chopped fennel fronds. Cook for approximately five more minutes, or until fava beans show signs of splitting and the fennel is soft.
4. Remove from heat and stir in yogurt in a serving bowl.
5. Pour a glass of white wine and enjoy!
–Pairs wonderfully with lemon and dill pan seared salmon.
Golden Beet and Sweet Potato Frittata–Inspired by Emily Hill
–I have disliked eggs my entire life, but this frittata won me over! With eggs straight from the Farm’s chickens and our beautiful golden beets, this dish is sweet and savory and super easy!
Prep time: 10 minutes
Cook time: 20-30 minutes
1/2 cup whole milk
3 golden beets, thinly sliced
1 sweet potato, thinly sliced
1/2 yellow onion, diced
1/4 tsp salt
1/4 tsp pepper
2 tbsp coconut oil (or olive oil)
1. Preheat the oven to 425 degrees F
2. Dice onion and thinly slice both beets and sweet potato in rounds.
3. In a heated pan, melt coconut oil and add onions. Sauté until golden brown.
4. Add beets and sweet potatoes and cook, stirring frequently, for about ten minutes or until sweet potatoes begin to cook through. Remove from heat.
5. In a separate bowl, crack and beat eggs, adding milk, salt, and pepper.
6. In an 8 x 8 glass baking ware dish evenly spread the beet sauté and pour the eggs over top.
7. Place in the oven and bake for 20-30 minutes or until eggs are no longer runny and the top is nice and golden!
8. Remove from the oven, serve, and enjoy!
–Great for breakfast, lunch, or dinner!
I hope you try these amazing recipes, all tested and loved by our very own Farm employees! Come on down to the Farm on weekdays from 4-6 and we can show you around, or come to our volunteer hours on Saturdays from 10-12 to help out and you can take home some produce to try these recipes yourself. Also, if you want to get more involved with cooking on campus, a new cooking club is just getting started and would love your participation. SPREAD focuses on building cooking skills and talking about food from all different angles–we would love to have you join us at our next potluck, so check us out on CollegiateLink or Facebook.
The Farm is a great resource on campus, and a wonderful place to reconnect with nature and the beauty of being a part of the growing and harvesting process. Spring and summer are the best seasons for eating from the garden, so get inspired and see what you can create!