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Share your Recipes

Use the comment form below to share your recipes.  We won’t approve them to be shown on this page, but may choose to post them as a blog post.  Let us know in the comments field if we can use your name with the blog post or would prefer not too.  We may contact you via email with any comments or questions.

3 Responses to “Share your Recipes”

  1. Nancy Kilburn Says:

    1 cup cashews
    1 bunch basil
    1/2 lemon juice
    sea salt & pepper, and
    1 teaspoon nutritional yeast

    Watermelon radishes, peeled and thinly sliced with a mandolin

    Puree first six ingredients in a blender until peanut butter consistency. Lay radishes in a thin layer on plate, dot with “nut cheese” and lay a second layer of radishes on top. Enjoy!

  2. Nancy Kilburn Says:

    Makes about 1 cup
    10 garlic scapes, finely chopped
    1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
    1/3 cup slivered almonds (you could toast them lightly, if you’d like)
    About 1/2 cup olive oil
    Sea salt
    Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you’d like it a little thinner, add some more oil. Season with salt.
    If you’re not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juciest.

    As taken from Dorie Greenspan’s column at link below. Enjoy!

  3. Tomatoland, What’s ahead, Pictures and some recipes | Rockville Market Farm Says:

    […] Share your Recipes […]

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