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Lavender Shortbread Cookies

January 4, 2017


A Cozy Recipe for Last Season’s Dried Herbs


2 teaspoons of dried Lavender buds

1 cup (2 sticks) of butter at room temperature

1/2 cup powdered sugar

2 and 1/2 cups of all-purpose flour

1/4 teaspoon of salt

Coarse sugar for sprinkling



Using a food processor, pulse powdered sugar and dried lavender until well incorporated

Add softened butter and cream with sugar

Add flour and salt, and mix to combine ingredients

On parchment paper, roll dough into an 8-inch log using parchment or wax paper to smooth. Roll paper around log of dough

Chill wrapped log for 4 hours


Heat oven to 375 degrees

Slice chilled dough log into 1/4 inch slices

Sprinkle coarse sugar on top

Bake 13-15 minutes

And Enjoy!!!

Chevre Stuffed Squash Blossoms

July 4, 2015



1 cup or large log of Chèvre IMG_1251

3 eggs (divided)

1/4 cup fresh chopped Basil and Chives

Salt & Pepper to taste

12 Squash Blossoms

3/4 cup of Bread Crumbs


IMG_1249Preheat oven to 400 degrees

Mix together 1 lightly beaten egg with herbs and chèvre

Season with salt

Whisk 2 remaining eggs in a separate bowl and put the bread crumbs in another bowl


Spoon chèvre and egg mix into squash blossoms and gently twist bottom to close

Dip the stuffed squash blossoms in the eggs and then into bread crumbs

Place on tin-foil covered baking sheet

Bake for 10-15 minutes and Enjoy


Kale Turnovers

February 17, 2015

photo 4 Dear Farm Fans, The following is one of our favorite recipes on the farm. Feel free to use whatever pastry you prefer for the turnovers. We recommend Filo, or even reduced fat Pillsbury roll-out dough! If you are feeling ambitious, I will soon be posting a delectable pie crust recipe that we use for everything from turnovers to sweet and savory pies. I usually double the recipe to make more than 8-10 turnovers.


1 large bunch of Kale

photo 3 1-2 cloves of Garlic

1 block of Feta Cheese

1 cup of sliced Almonds

1/4 tsp. ground Nutmeg

1/4 tsp. Salt

1/2 tsp. Pepper

1 Tbsp. Olive Oil

1/2 cup of chopped Sweet Onion


1. Pre-heat oven and prepare your pastry dough as instructed on packaging. photo-31 2. Chop onion, garlic and kale and sauté in olive oil with nutmeg, salt and pepper until onions are translucent and kale is wilted.

3. Remove from stovetop, crumble the block of Feta cheese and add Feta and almonds to the kale/onion mix.

4. Spoon the delicious sautéed mix into the pastry pieces and fold the pastry around the filling.

5. Arrange on a greased baking sheet and bake for around 12 minutes, or as directed on pastry packaging. photo 2 Remove from oven and enjoy! (These can also be frozen and reheated) photo 3   photo 4

Help Your Farmers Decide Which Lettuce varieties to Grow!

January 6, 2015




Autumn Soup: with Butternut, Apple and Carrot

January 5, 2015





1 Butternut Squash

1-2 Apples

2 cloves of Garlic


1 bunch of Carrots

1 Tbsp. Ground Cinnamon


1 Tbsp. Curry Powder

1-2 Tsp. Sage

1 Shallot

Save the Butternut Squash Seeds to toast with salt and garnish soup!



Chop Apples, Carrots, Shallot and Garlic into chunks. roast in pan with a little olive oil while you also roast the Butternut Squash:

Cut Butternut down the middle, scoop out seeds for toasting, and roast faced-down, covered with tinfoil, at 350 degrees, for about 40-45 minutes, until soft, (along side foil- covered roasting pan of other ingredients).




Remove skin, add squash and roasted veggies to (your 1986 Cuisinart) food processor or bowl for hand mixer.













In the meantime, heat 4 cups of organic or homemade chicken or vegetable             broth on medium heat. I prefer chicken for the fatty flavors.

Puree roasted veggies and use a spatula to transfer into pot of broth.

Add Cinnamon, Curry and Sage. Use wooden spoon to thoroughly blend spices, pureed veggies and broth while they heat together. Add broth to desired soupiness :).

Don’t forget Salt & Pepper to taste!




Toast Butternut squash seeds with a little salt, for a nice crunchy garnish!




And Voila! 

Almost time!

January 29, 2014

Almost time!

It is almost February which means it is almost time to start seeds for the 2014 season at Town Farm! We look forward to seeing you all this year.

Food Waste in The United States

January 29, 2014

City Havrest in an organization Farmer Amanda worked for as she began her farming career five years ago. It is a cause very dear to our hearts and we would like to spread the word!

We discard 40% of food fit for consumption every year in our country alone. City Harvest is a wonderful non-profit organization in New York that rescues excess produce and food that would otherwise be wasted, and distributes that food to the hungry population of New York. 90% of these individuals are working, hungry people; which means they have jobs that make them enough money to be ineligible for government aid, but not enough money to make the choice between costs like food, clothing and healthcare for their families. For more information on these statistics please visit:

If you wish to make a donation to City Harvest please use the link provided below, and Thank You from the bottom of our hearts!