Recipes

Recipes Featuring Carrots

Recipes

These are historical recipes that we have not put much attention to recently. As time progresses, look for more farm centered recipes or check our recipes on our YouTube channel. We are slowly building them out at that location.

Adas bil Hamod (Lebanese Lentil Lemon Soup)
Albondigas Soup
Asian Style Healing Power Puree of Greens Soup
Asian Style Saute
Asparagus and Ricotta Phyllo Tart
Avocado Enchilada Filling
Baby Greens with Warm Gorgonzola Dressing
Baked Eggs with Collards and Cheddar Garlic Grits
Baked Potatoes Topped with Spicy Vegetable Stew
Baked Squash
Baked Squash Gratin
Baked Zucchini
Baked Zucchini Au Gratin
Balsamic Potato Salad with Summer Herbs
Balsamic Vinaigrette
Barley and Kale Gratin
Basic Italian Dressing
Beet-Top Crustless Quiche
Beets and Pasta
Black-eyed Pea and Sorrel Stew
Braised Lemon Swiss Chard
Braised Mixed Greens with Fresh Peas
Butternut Squash and Apple Bisque
Carrot and Daikon Salad
Carrot Muffins
Celery Salad
Chard Soup with Cream Cheese “Croutons”
Chicken and Strawberry Salad
Chicken Teriyaki over Stir-Fried Vegetables
Chicken with Fresh Basil and Peppers
Chicken, Pasta, and Vegetable Cold Salad
Choose Your Own Adventure Potato Salad
Cilantro, Caper, and Lime Dressing
Collard Greens with Almonds
Colorful Arugula Salad
Coucous with Chickpeas, Tomatoes, and Edamame
Creamy Swiss Chard with Red Kidney Beans
Curried Rice Patties with Tahini Dressing
Extra Beet Surprise
Fire Cider
Fish Tacos
Fresh Greens with Garlic and Oregano
Fried Garlic Scapes
Fried Rice with Bok Choy
Garlic Cucumber Sauce
Garlic Roasted Chicken Breast
Garlic Scape Pesto
Garlicky Brussels Sprouts Saute
Garlicky Green Beans
Ginger Dressing
Greek Baked Zucchini
Green Bean and Mint Salad
Green Eggs (and ham)
Grilled Potato and Carrot Salad
Hot and Sour Soup with Swiss Chard
Hot Marinated Cauliflower
Indian-Spiced Kale and Chickpeas
Jack’s “Very Versatile” Homemade Salad Dressing
Kale and Potato Tarragon Salad
Kale Meal
Kale Soup
Kichidi
Lacto-Fermented Pickles
Leeks Vinaigrette
Lima Bean and Greens Casserole
Litchfield Small Slaw
Manhattan Clam Chowder
Marinated Cucumbers and Tomatoes
Mexican Potato Omelet
Micah’s Chard Pie
Minted Snap Peas
Mustard Greens with Corn, Leeks, and Bacon
Mustard Vinaigrette
October Stir-Fry
Oregano Baked Onions
Oven Fried Zucchini Spears
Pasta with Dark Greens
Peanut Butter Balls
Peppered Pork and Pears
Pesto
Pig Foot Soup to Die For
Poached Eggs in Cilantro Parsley Butter
Pork, Kale, and Bok Choy Stir-Fry
Portuguese Kale Soup
Potato Wedges with Oregano-Garlic Butter
Quiche Crust
Quick Creamed Spinach
Quick Half-Sour Pickles
Rhubarb Sauce
Rick’s Tacos with Garlicky Mexican Greens
Rigatoni wth Pumpkin and Bacon
Roasted Beet Salad
Roasted Glazed Parsnips and Carrots with Orange and Thyme
Roasted Sweet Potatoes and Peas
Roasted Tomato Sauce
Roasted Vegetables
Sauteed Kale with Balsamic Vinaigrette
Scallion Dressing
Seven O’Clock Cucumber Salad
Soy Ginger Dressing
Spaghetti Squash Bake
Spanakopita
Spanish Greens
Special Indian Tomato Sauce
Spinach and Garlic Scape Frittata
Spinach Rice
Spinach Stuffed Chicken Breasts
Spring Greens Salad with Dressing Variations
Spring Turnips with Greens and Raisins
Springtime Pesto
Steamed Asian Greens with Honey Soy Sesame Dressing
Steamed Chard w/ Balsamic Vinegar and Honey
Steamed Greens and Gomasio
Steamed Greens with Lemon and Garlic
Steamed Hot and Sour Hearts of Bok Choy
Stuffed Cabbage Casserole
Sugar Snap Pea Salad with Lemon Mint Vinaigrette
Summer Squash Frittata
Super Simple Savory Chard
Tabouleh with Mint and Pistachios
Tangerine Kale
Tex-Mex Soft Vegetable Tacos
Tomato Potatoes
Tomatoes with Feta and Oregano
Turnip Greens
Two Way Street Beets
Vegetable Lasagna
Warming Winter White Bean and Kale Soup
White Bean and Collard Soup
White Bean and Greens Soup
Winter Squash Bread
Yummy Vegetable Pie
Zucchini Basil Tart
Zucchini Lasagna

Meat, Eggs, and So Much More!

January 18, 2017

Dear Many Hands Farm Friends and Customers,

I would like to apprise you of all the fine products we have available in our freezers and on our shelves.

Chickens – 6-7 lbs. – $6.50/lb.

Pork

  • Ground pork – $9.50/lb. package
  • Roasts of all types (3-4 lbs. average)- $9.50/lb.
  • Regular Style Ribs (about 3-4 lbs.)- $9.50/lb.

Lard – A superior source of vitamin D – $20/qt.

Beef

  • Ground – $10/lb.
  • Stew – $10/lb.
  • Strip steak – $13.lb.
  • Rib eye steak – $13/lb.
  • Shank soup bones – $6/lb.
  • Short ribs – $10/lb.

Eggs

  • $7/dozen – become a regular customer and we are happy to sell eggs to you weekly, biweekly or monthly. Our eggs are super fresh and keep well – you could come as seldom as once per month for them. Talk to us about putting together an egg coop.

Stocks – Try some of our ultra-nutritious stocks from beef, pork, chicken and turkey. After cooking down the heads, tails, bones, carcasses, etc. we carefully pick through the meat, marrow, cartilage, skin, and some fat and process it all in a Vitamix with the liquid to make a thick stock that will heal your digestive system and strengthen your skeletal system. These stocks come frozen in quart containers and go for $7.50/qt.

Soap – peppermint and lavender made from lard and tallow – hypoallergenic and long lasting – $6/5 oz.

Salve – made with comfrey, lavender oil, beeswax and olive oil – good for burns, cuts and massaging aching tissues – $8/2 oz.

You can get your lard, ground pork and ground beef shipped to you. Lard shipping pricing is up on the site and the meat shipping prices will follow soon. https://mhof.net/meat

This year our pigs and chickens started eating fermented grains (Nature’s Best Organic Feeds – http://organicfeeds.com/)  – as their core feeds. The nine pigs downed 55 gallons of whey per week and lived half in the woods, half on the edge of the field, moving weekly to new forage. The chickens and turkeys moved once per day in their mobile pens and the turkeys dined on comfrey every day for the first 2 months. The layers are now completely free range and supplement their fermented diet with stock and lard processing waste this month. They scour the fields when there is no snow. The cows were 100% grass fed on our luxuriant pastures.

We don’t have a store per se, but are available to sell to you if you call ahead to set a time.

Julie

Please Consider a Donation to the Many Hands Sustainability Center

Each year at this time, we ask our farm customers to consider making a donation to support the work of the Many Hands Sustainability Center (MHSC).
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Turkey Time Is Here Again!

Dear friends,

As has been our practice for more than 2 decades, we are again raising certified organic pasture raised turkeys for Thanksgiving. We love these raucous and nosey birds that move toward people, as opposed to chickens who move away. They started life inside in the brooder house with a nice array of certified organic feed, a shovelful of garden dirt, some dandelion greens and comfrey each day. They moved onto range after one month of age and have been moved daily since then. For the next 6-8 weeks we continued to bring them comfrey to go along with the grain. Comfrey is a powerhouse of nutrients that the birds relish.
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