Category: Recipes

Recipe: Curry Chard

Curry Chard
Curry Chard

For the curry:
½ lb. baby chard (one bag), coarsely chopped
2-3 small carrots, thinly julienned
¾ can diced tomatoes or 3-4 medium fresh tomatoes
½ a medium red onion, diced
3-4 cloves garlic, minced
1 red or green chili pepper, minced (omit for less heat)
Juice of ½ lemon
⅓ cup water + more as needed to prevent sticking
½ tsp oil (optional)

1 tsp whole mustard seeds
1 tsp fennel seeds (optional, but adds a nice flavor profile)
1 T curry powder (not paste)
1 tsp garam masala
1 tsp paprika
½ tsp black pepper
½ tsp Turmeric
½ tsp onion powder
½ tsp garlic powder
½ tsp Harissa or Cumin (optional, but adds a nice kick)
Salt to taste

To Garnish:
Green Onion
Cracked black pepper


1. Place the mustard seeds (and fennel seeds if using) into a large frying pan with oil (if using) on medium-high heat. Dry roast or toast the spices in oil, stirring occasionally until they are fragrant and the mustard seeds begin to pop.

2. Add the onion and a few tablespoons of water if not using oil to prevent sticking. Sauté until onions begin to soften and turn translucent.

3. Add garlic and chili pepper and continue to sauté until garlic begins to turn golden brown and the onions begin to caramelize, adding water as needed to prevent sticking.

4. Add the remaining spices except the salt and stir well, toasting for about 30 seconds or until fragrant.

5. Add the canned or fresh tomatoes, the carrots, the chard, and the water (add about an extra ¼ cup water if using fresh tomatoes). Stir well and reduce to medium heat, then cover. Allow to simmer for about 5 minutes until the chard begins to wilt and turns a vibrant green. Uncover and mix well, adding the lemon juice. Cover again and allow to simmer covered for about 10-15 minutes until carrots are soft, stirring occasionally. Uncover and let cook another few minutes uncovered until the curry is thickened to the desired consistency.

6. Add salt to taste, and adjust for desired spice level. This curry comes out pretty spicy already, but if you want an extra kick, some cayenne pepper or a little extra curry powder would go nicely!

7. Best served hot over rice, but is also delicious served over sweet potatoes, or as a tasty, flavor-packed side dish to your favorite meal! Garnish with cracked black pepper, fresh cilantro, green onions, and sorrel, or your favorite herbs.

Recipe: Pickled Radishes

Pickled Radishes
Pickled Radishes

1 bunch radishes
¾ cup of rice vinegar
¾ cup water
3 T maple syrup or other liquid sweetener
2 T salt
1 inch knob of fresh ginger
1 clove garlic
1 tsp red pepper flakes
Cracked black pepper
½ tsp whole mustard seeds (optional)


1. Slice radishes into very thin, almost translucent rounds. A mandoline slicer is great for this, but a very sharp knife and a steady hand will work as well. Mince or thinly slice garlic and ginger. The more finely you chop it, the more the flavor will be infused into the radishes.

2. Combine vinegar, water, sweetener, and salt in a saucepan and bring to a boil, stirring occasionally so the mixture doesn’t stick to the bottom of the pan.

3. Layer radishes with the garlic, ginger, red pepper flakes, black pepper, and optional mustard seeds in a heat-resistant container. A mason jar works great, because you can just seal it up and store leftovers in the fridge when you’re done!

4. Pour boiling mixture over the radishes and allow to sit several hours until cooled to room temperature. For the best flavor and texture, make sure you let them cool all the way down! It is a good idea to mix occasionally to make sure all the radishes are all well soaked in the brine.

5. Radishes can be eaten right away, but are best refrigerated for several hours or even overnight and served cold. They should be crisp and crunchy. Pickles will keep for several weeks in the fridge. Use to garnish soups, salads, sandwiches, whatever you want! These pair particularly well with Asian flavors, but feel free to change up the spices to achieve a different flavor profile.

A Dozen Fresh and Flavorful Recipes to Try


By Becky with Project Domestication

I love fresh herbs. Now that we’re getting a good amount (and variety) of them in our CSA share each week, I’m trying to plan my meals around them. Herbs add so much flavor without the use of salt or fat, plus they have so many nutritional benefits. In this week’s round-up, I included some creative recipes that highlight herbs. I love them because they call for a healthy dose in each recipe, allowing me to get through my share and really enjoy their flavor. I also threw in two great recipes for mixed greens. I imagine they’d be perfect for a large Sunday dinner, complementing most meats.

Asian Whole Wheat Noodles & Carrot Ribbons with Pea Shoots and Avocados on Project Domestication
La Nay Ferme produce used: carrots and spinach (sub spinach for pea shoots)

Rice and Mixed Greens Salad with Dates, Cashews and Chickpeas on The Kitchn
La Nay Ferme produce to use: mixed greens

Layered Greek-Style Chickpea Salad with Oregano Vinaigrette on Cafe Johnsonia
La Nay Ferme produce used: oregano

Cilantro Orange Barbeque Sauce (over grilled pork chops) on Mountain Mama Cooks
La Nay Ferme produce to use: cilantro

Cauliflower Fried Rice on Vintage Mixer
La Nay Ferme produce to use: green onions and carrots

Spinach Cake on Elana’s Pantry
La Nay Ferme produce to use: spinach

Compound Radish Butter on Project Domestication
La Nay Ferme produce used: radishes and green onions

Mixed Baby Greens with Strawberry, Gorganzola and Poppy Seed Dressing on Skinny Taste
La Nay Ferme produce used: mixed greens

Spicy Caramelized Onions on Project Domestication
La Nay Ferme produce to use: onions

Hazelnut & Chard Ravioli Salad on 101 Cookbooks
La Nay Ferme produce to use: chard, onions and chives

Pork, Sage and Apple Burgers on The Runaway Spoon
La Nay Ferme produce to use: sage and onions

Gruyere Chive Popovers on Just a Taste
La Nay Ferme produce to use: chive

Becky is a Utah native and proud of it. She authors the blog, Project Domestication, which chronicles her journey in baking, cooking and all things domestic.  Becky loves using high­-quality, local ingredients, especially if it means learning something new and enjoying a special treat with those she loves. Becky has been a La Nay Ferme share member since its inception.

5 Recipes to Make with Your Share


By Becky with Project Domestication

Each week I have a goal with my La Nay Ferme share: to finish the entire share the day before my next pickup. It’s simple, and it may sound silly, but it’s true. This means I’m getting lots of nutrients from real, whole and local food, and that I’m not wasting it. I spend good money on that share, and seeing this goal through means I don’t let any moolah go to waste. Sure I could blend up my greens into some mean, great green smoothies, and I often do, but what I really enjoy is trying new stomach-sticking recipes that use the fresh, delicious produce I get from La Nay Ferme.

Here are five recipes that I’ve personally made (and in a few cases developed) that will help you use up your La Nay Ferme produce. Give them a look and if you make them, leave a comment letting us know. Have a healthy, green and fun week in the kitchen!

1. Baked Red Lentil Falafel Salad from The Kitchn
This recipe brings the taste of Israel right to your Utah table. The Kitchn puts a healthy twist on traditional fried chickpea falafel balls by using red lentils and baking them in the oven.
La Nay Ferme produce to use: kale and cilantro.

2. Spinach & Sausage Gravy over Multi-Grain Toast from Project Domestication
Perfect if you’ve got a hankering for comfort food, but still want to get in your greens.
La Nay Ferme produce used: spinach (you could also add thyme)

3. Creamy Avocado Pasta from Two Peas and Their Pod
Get ready, because this recipe will become a regular at your house. It’s so easy and flavorful.
La Nay Ferme produce to use: cilantro

4. Arugula-Cashew Pesto Polenta & Fried Egg Breakfast Bowls from Project Domestication
Enjoy the spicy bite of arugula greens mixed with comforting polenta. Makes a special weekend breakfast.
La Nay Ferme produce used: arugula

5. Roasted Grapes with Cashews, Quinoa and Thyme over Mixed Greens from Project Domestication
A filling and hearty whole-food salad. Double the roasting mixture and enjoy over mixed greens all week long.
La Nay Ferme produce used: mixed greens and thyme

Becky is a Utah native and proud of it. She authors the blog, Project Domestication, which chronicles her journey in baking, cooking and all things domestic.  Becky loves using high­-quality, local ingredients, especially if it means learning something new and enjoying a special treat with those she loves. Becky has been a La Nay Ferme share member since its inception.

Recipe: A Great Way to Use all Those Greens


A wonderful CSA Member, Gwendolyn, recently shared this recipe with us with the preface, “This is what we do with any extra greens the day before our next pickup.” We hope you enjoy her creativity and the delicious recipe. It’s the perfect way to use all those healthy spring greens coming from the farm right now. 

Soper’s Saag without the Paneer

1 lb single greens (or blend): spinach, kale, swiss chard
1 onion, diced
1 TBL ghee
1 TBL turmeric
1 tsp cumin seeds
1/2 tsp cumin, ground
1/2 tsp coriander, ground
1/2 tsp salt (add more to taste later)
1/4 C ghee
1/2 C water
2/3 C coconut milk, full-fat, or dairy cream
  1. In a large dutch oven over medium heat, sauté onion in 1 TBL ghee for 1 minute until softened.
  2. Add all spices and stir into onions until spices become fragrant.
  3. Add 1 lb greens and 1/2 C water. Cover and steam for 8-10 minutes, uncovering and stirring occasionally, adding more water as needed to keep steaming.
  4. When all greens are extremely soft, add coconut milk.
  5. Using an immersion blender, tilt the pan so greens get deeper on one side, and blend well.

See other recipes using farm produce on Pinterest.

Do you have a recipe using farm produce that you’d like to share? Tell us about it here.