New Dawn

Farm

2nd Week of June Kayleigh Hill

Rhubarb Arugula
Beets Kale Keene State
8 People Fed
Bok Choy Scallions Dietetic Intern
Radish Cilantro
MInt Dill
 Rhubarb Sauce
Prep time: 10 min
Total time: 25 min Directions
Serves: 6
In 2-quart saucepan, heat sugar and
water to boiling, stirring occasionally.
Ingredients Stir in rhubarb; reduce heat. Simmer
- cup sugar uncovered about 10 minutes, stirring
cup water occasionally, until rhubarb is tender
1 lb (4 cups) Rhubarb and slightly transparent.
cut into 1-inch pieces Stir in cinnamon. Serve sauce warm
Dash of cinnamon or chilled.

Roasted Beets with Mint Yogurt Sauce

Prep time: 10 minutes
Directions
Cook time: 45-60 min Preheat oven to 425 degrees. In a 9-by-13-
Servings: 12 inch baking dish, toss beets with olive oil.
Season with salt and pepper. Cover dish
Ingredients tightly with foil and roast until tender when
4 lbs of beets pierced with a knife, 45 to 60 minutes,
3 tbsp olive oil depending on size. When cool enough to
Salt & pepper handle, rub beets with a paper towel to
1 cup plain low-fat greek remove skins.
yogurt Meanwhile, in a small bowl, whisk together
3 tbsp mint yogurt, mint, cumin, and lemon juice; season
~ tsp cumin with salt and pepper. Spoon yogurt sauce over
3 tbsp fresh lemon juice beets and serve.
Bok Choy and Radish Stir Fry

Ingredients Prep time: 15-25 minutes

3 Cups Rice Total time: 25-30 minutes
12 Scallions Servings: ~8
3 Pound Baby Bok Choy
2 Pound Radishes
8 Tablespoons Ponzu Sauce - can potentially substitute w/ soy sauce?
8 Tablespoons Rice Wine Vinegar
4 1-Inch Piece Ginger
4 Tablespoon Agave Nectar
4 Teaspoon Cornstarch
1 Cup Peanuts

Directions
In a small pot, combine the rice, a big pinch of salt and 1 cups of water. Heat to boiling on
high. Once boiling, reduce the heat to low. Cover and simmer 18 to 20 minutes, or until the
liquid has been absorbed and the rice is tender. Remove from heat and fluff the finished rice
with a fork.
While the rice cooks, wash and dry the fresh produce. Cut off and discard the root ends of
the scallions; thinly slice the scallions on an angle, separating the white bottoms and green
tops. Cut off and discard the root ends of the bok choy; separate the leaves. Cut the radishes
into bite-sized wedges. Peel and mince the ginger. Roughly chop the peanuts. In a small
bowl, combine the cornstarch, ponzu sauce and cup of water.
While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2
teaspoons of olive oil on medium-high until hot. Add the radishes and season with salt and
pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned.
Add the white bottoms of the scallions and ginger to the pan of radishes. Cook, stirring
occasionally, 30 seconds to 1 minute, or until fragrant. Stir in the vinegar, agave nectar and 1
tablespoon of water. Cook, stirring occasionally, 30 to 45 seconds, or until the liquid is
slightly reduced in volume.
Add the bok choy to the pan of vegetables. Cook, stirring occasionally, 1 to 2 minutes, or
until slightly wilted. Add the cornstarch-ponzu sauce mixture (stirring just before adding);
cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and heated through.
Remove from heat and season with salt and pepper to taste.
Combine and enjoy!
 3rd Week of June
Baby kale
Lettuce
Baby chard
Scallions
Dill
Cilantro
Mint
Lavender
Thyme
Beets
Maybe List:
Arugula
Mixed greens
Radishes

11 people fed

Quinoa Salad with Roasted Beets

Prep time: 10 min
Total time: 70 min
Serves: 12
Ingredients
6 medium red beets,
washed and scrubbed
3 cup uncooked quinoa
1 cup blue cheese crumbles
or feta
6 scallions, thinly sliced
1 cup low-fat Italian dressing
Directions
Preheat oven to 425 degrees.
Cut the top (rough part) of the beets. Wrap in
aluminum foil. Pierce the top of the beet right
through the foil. Place on a baking sheet and
roast for 45 min to 1 hour. Allow cooling
before peeling the skin, then dice into bite
size pieces.
Meanwhile, cook quinoa according to
package directions. (I use my rice cooker to
make quinoa and it comes out perfect every
time)
In a small bowl combine cooked quinoa,
roasted beets, scallions and blue cheese
crumbles. Mix gently. Then add dressing and
stir to coat.
 Southwestern Kale and Black Bean Salad

Ingredients Directions
4 cups prepared raw kale salad Prepare vegetables and beans.
2 cup black beans Combine all ingredients in a large mixing bowl
1 cup corn kernels (except avocado) and refrigerate for 4-6
1 cup fresh cilantro hours.
2 cups diced tomatoes Before serving toss and taste.
1 cup diced scallions Add salt to taste.
2 diced avocado Add diced avocado and toss.
1 lemon or lime squeezed by hand for juice Serve as a side dish, as a salad, over rice or
cup peanut oil mung bean noodles, in a wrap with grilled
2 tbsp cumin chicken, in a fish taco or as a dip with tortillas.

Mint Chocolate Brownies

Directions
Ingredients Preheat oven to 350 degrees. Grease an 88
Brownie pan with cooking spray.
1/2 cup butter Melt butter in a saucepan set over low heat.
1 cup sugar Add sugar and mint and stir to combine.
Remove from heat and let rest for 10 minutes.
1/2 cup fresh mint, finely minced
Mix in eggs, vanilla, and coffee, then add in
2 eggs cocoa powder, flour, and baking powder.
1 teaspoon vanilla extract Spoon into prepared pan.
1 tablespoon strongly brewed coffee, Bake for about 25 minutes, then remove to
optional cooling rack to cool. Do not overbake!
1/3 cup cocoa powder Make frosting by stirring together butter and
chocolate in saucepan on low heat until fully
1/2 cup all-purpose flour
melted. Spread on brownies while they are still
1/4 teaspoon baking powder warmI like to wait about 10 minutes so they
Frosting arent super hot. Cool completely to set
1 cup Chocolate frosting, then cut into bars to serve.
1 tbsp Butter
3rd Week of June

Scallions Cilantro
Kale Parsley
Baby chard Dill
Head lettuce Shiso
Arugula Basil
Elegance Mix Microgreens
Radishes

15 People Served
 Pesto Tortellini Salad
Ingredients
2 (8.8-ounce) packages Tortellini
1/4 cup of Pesto
1/4 cup of Extra Virgin Olive Oil
3 cups of fresh cherry tomatoes
2 cups of mini fresh mozzarella balls
1/2 cup chopped fresh basil
My Mom's Pesto
1 cup packed fresh basil leaves
1/2 large ripe avocado
2 cloves garlic
2 tablespoons pine nuts
1 tablespoon fresh lemon juice
3 tablespoons water, plus more if necessary
1/4 cup grated parmesan cheese
sea salt, to taste
Prep time: 10 min
Total time: 15 min
Serves: 8
Directions
Bring a large pot of salted water to a boil.
Cook tortellini according to package
instruction, about 14 minutes. Drain.
Meanwhile in a mixing bowl, whisk together
olive oil and pesto until well combined. Add
cherry tomatoes, mozzarella, basil and
cooled pasta to a bowl. Toss to coat. Stir in
salami if desired.
Serve chilled.

Caramelized Onion and Fresh Greens Pizza

Prep time: 10 min Directions

Total time: 45 min In a non-stick pan, over high heat, add the olive
Serves: 8 oil, onions and radishes. Cook for about 3-5
minutes or until caramelized. Set aside.
To roll the pizza dough, sprinkle some flour on
Ingredients your work surface where you will roll out the
2 whole wheat pizza dough pizza. With a rolling pin roll out the dough and
10 oz goat cheese transfer the rolled dough onto the pizza stone, or
32 oz mozzarella cheese, grated baking sheet previously lined with unbleached
1 lb Onions, sliced parchment paper or any other pizza baking tray
4 tbsp olive oil you are using.
3-4 oz fresh arugula Spread the shredded mozzarella cheese over the
Kale pizza dough followed by onions and radishes and
Radishes goat cheese. Sprinkle the salt and pepper flakes.
Micro Greens Bake for 16-18 minutes or until golden.
Pinch of salt Arranged the arugula and Kale over the pizza
Pepper flakes, optional and serve immediately.
 Blueberry Basil Tarte
Ingredients
Basil Ingredients
Handful of basil leaves (about 10 large
leaves)
Creme Ingredients
Pastry dough
1/4 cup cornstarch
3/4 cup sugar (divided use)
2 cups whole milk (divided use)
4 large egg yolks, lightly beaten
Pinch of salt
2 teaspoons vanilla extract
2 tablespoons unsalted butter
A few blueberries for garnish

Directions
Basil Instructions
Boil about 4 cups of water in a small pot
Add basil leaves to a sieve and plunge into the hot water for no more than 4-5 minutes. Reserve the
water.
Immediate remove leaves and dunk them into ice cold water (The above steps are known as
blanching)
Puree the basil leaves in a blender with a tablespoon or two of the reserved water. Keep pulsing until
you have a mostly smooth paste.
Add basil puree to pastry cream, and mix. Strain mixture through a sieve to remove extra basil bits.
Creme Instructions
Combine the cornstarch with 1/4 cup of the sugar in a mixing bowl, and then stir in 1/2 cup of the milk.
Blend the yolks into the cornstarch mixture.
Prepare an ice water bath; reserve for later use.
Combine the remaining 1 1/2 cups milk with the remaining 1/2 cup sugar and the salt in a saucepan
over medium heat and bring to a boil. Remove pan from heat.
Temper the egg mixture by gradually adding about one-third of the hot milk mixture, whisking constantly.
Add the remaining milk mixture to the eggs. Return the mixture to the saucepan and continue cooking
over medium heat, stirring with a whisk, until the mixture comes to a boil and the whisk leaves a trail in
the pastry cream, 5 to 7 minutes.
Now, this is IMPORTANT! You need to whisk while its boiling. This cream changes from super liquid to
custard consistency in a matter of a minute once it reaches the right temperature. You will feel it
change.
If you arent whisking, its going to turn into a goopy, chunky mess.
As soon as the pastry cream reaches this stage, remove from the heat and stir in the vanilla extract and
the butter. Transfer the pan to the ice water bath. Stir occasionally until the pastry cream is cool, about
30 minutes. Top with fresh blueberries and powdered sugar
 Radish Salad with Honey Lavender
Dressing
Prep time: 10 min
Total time: 45 min
Serves: 8
Ingredients
12 medium Radishes (2 1/4 pounds total),
preferably a mix of yellow and red
Extra-virgin olive oil, for drizzling
Salt
2-4 bunches baby chard (about 1 pound),
stems removed, leaves torn into 1-inch
pieces
1 cup pecans (2 ounces), toasted and
salted
16 ounces fresh goat cheese, crumbled
Dressing
1 tablespoon extra-virgin olive oil
2 medium shallots, thinly sliced (1 cup)
1/3 cup honey
1/2 teaspoon fresh lavender leaves
1 large egg yolk
2 tablespoons champagne vinegar
1 teaspoon Dijon mustard
1 cup safflower oil
Directions
Radishes: Preheat oven to 350 degrees. Drizzle
medium radishes with olive oil in a baking pan;
season with salt. Place in a single layer and add 1
cup water. Cover with parchment, then foil, and
roast until knife-tender, about 1 1/2 hours. When
cool enough to handle, rub off peels with paper
towels (use a paring knife for tough spots);
discard. Cut beets into bite-size pieces.
Dressing: Meanwhile, heat olive oil in a medium
saute pan over low. Add shallots and cook, stirring
occasionally, until softened, about 3 minutes. Add
honey and lavender; simmer until lavender is
fragrant, about 5 minutes. Let cool 5 minutes.
Puree with yolk, vinegar, and mustard in a blender
or food processor until smooth. With machine
running, slowly add safflower oil until combined. (If
dressing is too thick, add water, 1 teaspoon at a
time.)
Salad: Combine roasted radishes, chard, and
pecans in a bowl. Lightly toss with 1/4 cup
dressing. Place 1 tablespoon dressing on the
bottom of each plate, then add salad mixture and
goat cheese, dividing evenly. Top with baby beets
and serve, with remaining dressing on the side.
 4th Week in June
Radishes
Beets
Chard
Cilantro
8 People Served Head lettuce
Kale
Dill
Scapes
Arugula
Mixed greens
Strawberries
 Beet Hummus
Prep time: 10 min
Total time: 40 min
Serves: 8
Ingredients
1 small roasted beet
1 15-oz. can (1 3/4 cup) cooked
chickpeas, mostly drained
zest of 1 large lemon
juice of 1/2 a large lemon
healthy pinch salt and black pepper
2 large cloves garlic, minced
2 heaping Tbsp tahini
1/4 cup extra virgin olive oil
Baby Arugula and Strawberry Salad
Ingredients
Dressing
cup fresh lemon juice
2 teaspoons whole grain Dijon
mustard (regular Dijon works too)
2 teaspoons honey (use pure maple
to keep this vegan)
1 teaspoon fine kosher salt
teaspoon freshly ground black
pepper
cup extra virgin olive oil
Salad
10 ounces baby arugula
1 pound fresh strawberries, hulled and
sliced
small red onion, sliced
8 ounces feta cheese (omit to keep
this vegan)
Directions
Dice beet and cover in olive oil and salt and place on
cookie sheet. Set oven to 400 degrees and roast for
30 minutes.
Once your beet is cooled and peeled, quarter it and
place it in your food processor. Blend until only small
bits remain.
Add remaining ingredients except for olive oil and
blend until smooth.
Drizzle in olive oil as the hummus is mixing.
Taste and adjust seasonings as needed, adding more
salt, lemon juice, or olive oil if needed. If its too thick,
add a bit of water.
Will keep in the fridge for up to a week.
Prep time: 10 min
Total time: 15 min
Serves: 8
Directions
Combine the dressing ingredients in a
small bowl or a jar with a fitted lid. Whisk
or shake until emulsified.
In a large roomy bowl, add the arugula
and some of the dressing. Toss to coat
the arugula. Add the remaining salad
ingredients and more dressing. Toss
gently.
 Dill and Goat Cheese Frittata
Prep time: 10 min Preheat oven to 400 degrees Fahrenheit. Grease a 10-
Total time: 40 min inch cast iron skillet or large tart pan with cooking
Serves: 8 spray. In a mixing bowl, stir together the almond meal,
garlic, thyme, salt and pepper. Pour in the olive oil and
water and stir until the mixture is thoroughly combined.
In a large skillet over medium heat, warm enough olive
oil to lightly coat the pan. Cook the mushrooms with a
Ingredients dash of salt, stirring often, until tender. Toss in the
5 cups baby arugula, roughly chopped arugula and let it wilt, while stirring, about 30 seconds.
2 cups cleaned and sliced mushrooms Transfer the mixture to a plate to cool.
In a mixing bowl, whisk together the eggs, milk, salt and
(if available)
red pepper. Stir in the goat cheese and the slightly
Drizzle olive oil
cooled mushroom and arugula mixture.
12 large eggs
Once the crust is done baking, pour in the egg mixture
cup milk and bake for 30 minutes, or until the center is firm to
1 teaspoon salt the touch and cooked through. Let the quiche cool for 5
teaspoon red pepper flakes to 10 minutes before slicing with a sharp knife. Serve
10 ounces goat cheese, crumbled immediately.
Chocolate Strawberry Crumble Bars
Ingredients
Crust
1 cup whole wheat flour
6 tbsp unsalted butter, diced and
chilled
cup sugar * I used organic cane
sugar
tsp salt
Filling
3 cups strawberries, chopped. I used
organic berries.
2 tbsp cocoa powder. I used
Valrhona. It does not matter whether
its natural or Dutch processed.
2 tbsp cornstarch
2 tbsp lemon juice
Topping
cup whole wheat flour
cup rolled oats. You can use quick
oats
cup sliced pecans. Can be
substituted with almonds
cup turbinado sugar. You can use
white sugar
6 tbsp butter, diced and chilled
Prep time: 10 min
Total time: 40 min
Serves: 8
Directions
Preheat oven to 350 degrees F.
Make sure the butter is cold. You can stick the butter in
the freezer for 10 mins and then dice it.
In a large bowl combine crust ingredients. Using a
pastry blender or food processor or a large fork
combine until crumbly. Do not use your fingers as the
warmth will melt the butter. Youll have a nicely mixed
dough instead of a crumbly mix which is what we want.
Press the crumbly dough using a steel ladle into an 88
pyrex dish or parchment paper lined baking pan. Place
into the preheated oven and bake about 15 minutes,
until slightly browned. Remove and set aside.
Prepare the filling. Mix strawberries, lemon juice and
sugar in a pan. Simmer over medium heat for about 5-7
mins. Once the mix starts bubbling, add the cocoa
powder. Then, add the cornstarch. Bring to a boil. Mix
well and keep aside. The consistency should be that of
strawberry preserve.
For the topping, mix all the ingredients. Make a
crumble. Keep the crumble in the refrigerator while you
spoon the strawberry chocolate filling over the crust.
Then top with the crumble mix.
Bake for 35 mins or until the top is golden brown.
Remove from the oven. Cool it for at least an hour
before slicing. This keeps well for a day at room
temperature. Stored in an airtight container, keeps
fresh for 3 days in the refrigerator. Ours didnt last that
long.
 6 People Served

2nd Week of July

Kale
Chard
Kohlrabi
Cilantro, dill, parsley
Scapes
Head lettuce
turnips
Radishes
Basil
Maybe- Beets, cucs, zucchini
 Kohlrabi Fritters
Prep time: 30 min
Total time: 40 min Directions
Serves: 8 Mix all ingredients in a large bowl until combined. It will resemble a
sticky dough. Using your hands, form mixture into patties.
Ingredients Heat olive oil in a skillet over medium-high heat. Place patties on a hot
skillet, and sear on one side until brown, approximately three minutes.
3 cup packed Kohlrabi, Flip patties and leave on medium high heat for another two minutes.
peeled, shredded, and They should be lightly browned. Reduce heat to low and leave on a
drained* skillet until patties are cooked through, another five to seven minutes.
6 Eggs Remove from skillet and eat warm. You can eat them solo or serve
1 cup Onion, diced them with a side of sour cream for dipping. The tomatoes and greens
1 cup Parmesan, shredded in the pictures were really just to make them look prettier.
3/4 cup Breadcrumbs Notes
1 1/2 cup Flour To prep, the kohlrabi, cut off the tentacles (you can add these to your
compost bin or have fun tormenting your spouse or significant other
1/4 tsp. Pepper
with them - just a thought), peel the outside green layer. Shred the
1/4 tsp. Salt
inside bulb in a food processor or with a grater. Sprinkle shredded
1/4 tsp. Onion Powder kohlrabi with a little bit of salt and let sit for fifteen minutes to help
1/4 tsp. Garlic Powder release the liquid. After 15 minutes, drain the kohlrabi using a
1 - 3 Tbsps. Olive Oil for cheesecloth, a wet paper towel or your hands. I go with the last one,
sauting mainly because I don't own any cheese cloth.
 Lemon Poppyseed Cake

Prep time: 15 min

Total time: 55 min
Serves: 8

Directions
Preheat the oven to 180C/350F/gas 4. Grease
and line the bottom and sides of a 20cm
springform cake tin with greaseproof paper.
Using an electric whisk, beat the butter with the
caster sugar until light and creamy. Add the eggs
one by one, beating each in well. Fold in your
ground almonds, poppy seeds, the lemon zest
and juice and the sifted flour. Spoon the mix into
the prepared cake tin and bake in the preheated
oven for 40 minutes or until lightly golden. You
Ingredients can check to see if the cake is cooked by poking
Cake a cocktail stick right into the sponge. Remove it
115 g unsalted butter, softened after 5 seconds and if it comes out clean the cake
is cooked; if slightly sticky it needs a little longer,
115 g sugar so put it back in the oven. Allow the cake to cool
4 large eggs on a rack.
180 g ground almonds Make your lemon syrup by heating the sugar and
lemon juice in a pan until the sugar has dissolved.
30 g poppy seeds
While your cake is still warm, make lots of little
2 lemons, zest and juice of holes in the top with a cocktail stick and pour your
125 g self-raising flour, sifted syrup over.
To make your icing, sift the icing sugar into a
Lemon Syrup
bowl and add the lemon zest and juice, stirring
100 g caster sugar until smooth. When your cake is almost cool, put
90 g lemon juice it on a serving plate and pour the icing carefully
Lemon Icing over the top. If you pour it onto the middle of the
cake, then let gravity disperse the icing down the
225 g icing sugar sides, you get the drizzle effect! Give it a helping
1 lemon, zest and juice of hand with a spoon if you want.