17675 SW 14th Street, Martell, Nebraska 68404 Google Map 402.794.4025
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Recipes

Cabbage Soup- 3 ways
Green Cabbage- Savoy, Napa or green4 tblsp butterlg. onion2 tblsp brown sugar1/4 tsp. allspice5 cups stockfresh squeezed lemon juice, or white wine or rice vinegar to tastesalt and pepper to taste Core and shred cabbage. Heat butter or oil in soup p

Corn, tomato and Zucchini soup
4 cups stock4 ears fresh corn2 tbsp. butter or olive oilmed. onion, minced2 cups cored, peeled, and chopped tomatoes2 sm. or 1 med. zucchini, diced1 tbsp. minced garlicsalt and pepper to tasteminced fresh basil1 tsp. balsamic vinegar Heat stock in s

Kale and Coconut Salad
from Super Natural Every Day1/3 cup olive oil1 tsp toasted sesame oil2 tbs soy sauce3.5 cups chopped kale1.5 cup unsweetened large-flake coconut2 cups farro, rice, or other grainHeat oven to 350. Whisk together olive oil, sesame oil, and soy sauce. P
Products (Kale)

Beet Risotto
from Vegetarian Cooking for Everyone5-6 cups vegetable stock3 tbs butter or olive oil1 onion, diced1.5 cups arborio rice1/2 cup dry white winechopped parsleychopped basil2-3 medium beets, peeled and grated (about 2 cups)2-3 cups greens, finely choppe

Potato, Green Cabbage and Leek soup
1/2 cup crème fraîche or sour cream 1 tablespoon fresh lemon juice 1/4 teaspoon finely grated lemon peel 2 tablespoons (1/4 stick) butter, divided 1 tablespoon extra-virgin olive oi

Chard and white bean stew
(from Deb at Smitten Kitchen who adapted it from Dan Barber)1 pound Swiss chard (can also swap kale, spinach or another green), ribs and stems removed and cleaned3 tablespoons olive oil1 cup (5 1/4 ounces) chopped carrots1 cup (5 ounces) chopped cele

Cranberry Bean, Lacinato Kale and Pasta Soup
(from The Wednesday Chef, adapted from Amy Scattergood)Makes 8 to 10 servings1/4 cup olive oil plus 2 1/2 tablespoons, divided2 leeks, white part only, cleaned and sliced, about 2 cups2 medium carrots, finely chopped, about 1 cup1 onion, finely chopp

Quinoa with roasted brussels sprouts, leeks and slivered almonds
From gluten-free goddess.blogspot.com Quinoa ingredients:  1 cup quinoa2 cups water Sea salt, to tasteInstructions:Add the quinoa and water to a pot (or do it my way- in a rice cooker- here's how) and season with sea salt, to taste.

Baby bok choy slaw
Ingredients 1/4 cup rice vinegar 1 tablespoon toasted sesame oil 2 teaspoons sugar 2 teaspoons Dijon mustard 1/4 teaspoon salt 6 cups very thinly sliced baby bok choy, (about 1 pound, trimmed) 2 medium carrots, shredded 2 scallions, thinl

Simple Mache Salad with Creole Vinaigrette
Place the following ingredients in a blender or food precessor and blend well: 1 large hard-boiled egg yolk 1 scant T white wine vinegar 1 t Dijon mustard 1/4 t salt big pinch of black pepper (or to taste) With the motor running, slowly add abo
Products (Greens: Corn salad)

Mache Scrambled Eggs
(Feel free to omit or add other ingredients that you prefer)

Kale Salad
Orange Sesame Kale Salad-   -approved by member-Dara Hekimian-Thank you.  http://healthymammas.com/2011/07/17/blts-orange-sesame-kale-salad/   Wash 1 bunch of kale and strip leaves off of stems.  Dry and cut into bite-sized p
Products (Kale)

Scallion Couscous
Great side dish to fish, chicken or pork

Sauteed Swiss Chard
Simple, delicious and so good for you!

Tabbouleh
A healthy Mediterranean salad full of fresh ingredients!

White Bean and Garlic Scape Dip
Makes 1 ½ cups 1/3 cup sliced garlic scapes (3 to 4) 1 tablespoon freshly squeezed lemon juice, more to taste 1/2 teaspoon coarse sea salt, more to taste Ground black pepper to taste 1 can (15 ounces) cannellini beans, rinsed and draine
Products (Garlic Scape)

Speedy Hakurei Turnips & Greens
Tips for Hakurei Turnips Hakurei turnips are a small, delicately flavored Japanese variety that will win you over with their sweet crispness. • Hakurei turnips are delicious eaten raw and theres no need to peel them. • They are versatile enough t
Products (Turnip, Turnip Greens)

ARUGULA PESTO
INGREDIENTS: 1/3 CUP Parmeson Cheese 2 TBS Lemon Juice 3-4 TBS Extra-Virgin Olive Oil 3-4 CUPS Arugula 3-4 TBS Toasted Almonds or Hazelnuts DIRECTIONS: Puree ingredients along with 1/4 to 1/2 cup of water to desired consistency. The longer yo
Products (Greens: Arugula)

BABY BOK CHOY WITH CASHEWS
INGREDIENTS: 2 TBS Olive Oil 1 CUP Chopped Green Onions (including green ends) 3 Cloves Garlic (chopped) 1 LB Baby Bok Choy (larger leaves separated from base, base trimmed but still present, holding the smaller leaves together)
Products (Garlic, Bok choy)

SWISS CHARD FRITTATA
INGREDIENTS: 1 Red, Yellow, or Orange Bell Pepper (halved, seeded and roasted)  1 Small Red Onion (diced) 3 Cloves Garlic (chopped) Extra-virgin Olive Oil (as needed) Salt and Freshly Ground Black Pepper (as needed) 1 Small Bunch Swiss

Braised Fennel and White Beans
2 tablespoons extra-virgin olive oil 1 medium fennel bulb, trimmed, halved lengthwise and cut crosswise into 1/4-inch-thick slices (about 3 cups) 1 medium red onion, halved lengthwise and cut lengthwise into 1/4-inch-thick slices (about 2 cups) 1
Products (Fennel, Oregano)

Roasted Radicchio
Ingredients 1 large or 2 medium heads radicchio, quartered lengthwise 1/4 cup extra-virgin olive oil Coarse salt and freshly ground pepper 1/4 cup balsamic vinegar 1 ounce Parmesan cheese, preferably Parmigiano-Reggiano, shaved Directions Preh
Products (Greens: Radicchio)

Radicchio Flatbread with Whipped Ricotta
Wonderful appetizer or side dish
Products (Greens: Radicchio)

Garlic & Greens Pizza
A very tasty pizza recipe that will have kids “eating their greens” with no coaxing necessary.

Robinette Farms is Hiring!March 17th, 2017

We have 3 seasonal full-time positions on the farm for the 2017 season! Join our crew this year and enjoy the summer working outside, working with your body and growing great food for your community!

CSA NewslettersAugust 23rd, 2016

Check out our archive of past CSA Newsletters, and catch up on any that you have missed this season! You will need Adobe to view these files.  If you need to download it, CLICK HERE. 2016 CSA New

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