• Summer Squash Terrine
  • Cucumber Mojito
  • Kohlrabi Scallops
  • Crispy Stuffed Squash Blossoms
  • Strawberry Shortcake with Strawberry Gelato

Summer Squash Terrine

Zucchini is really abundant right now in the markets and we are finding all kinds of ways to use this super versatile vegetable, both raw and cooked. This summer squash terrine is a hybrid of cooked and raw vegan techniques and pairs beautifully with the fresh basil and tomatoes we’re growing as well.

Summer  squash terrine
For the terrine:
1 small peeled eggplant, thinly sliced lengthwise on a mandoline slicer
2 large zucchini, thinly sliced lengthwise on a mandoline slicer
6 spears asparagus
2 large portobello caps
1 large carrot, peeled
Olive oil salt and pepper

Preheat the oven to 350 degrees.
Oil the red bell peppers, toss in salt and roast in the oven until it is very browned (about 30 minutes). Allow to cool and remove the skins and seeds.
Heat a stove top grill until hot and grill the zucchini and eggplant slices very lightly until there are grill marks. Set aside until ready to assemble.
Grill the portobello caps until tender.
Heat some water in a saucepan until boiling. Lightly blanch the sliced carrot and asparagus spears in the boiling water until just tender.
Set aside all ingredients until

For the cashew ricotta
1 cup cashew nuts, soaked overnight
1/8 cup rosemary, chopped (optional)
1/8 cup basil, chopped (optional)
1/8 cup chives, chopped (optional)
1/4 cup lemon juice
3 Tablespoons nutritional yeast
1 Teaspoon sea salt, or more to taste
1/4 cup water, to aid in blending to the right consistency

Blend everything (except the herbs) together in the food processor or blender until smooth. Fold in the herbs afterwards.

To assemble the terrine:
In a plastic wrapped terrine pan or bread pan, lay long slices of the grilled zucchini horizontally across the pan, slightly overlapping the edges.
Just as you would layer a lasagna, spread out ¼ thick layers of the ricotta, portobello, asparagus, eggplant, carrot. We will be assembling ours in the following order:

1.cashew ricotta
2.portobello
3.eggplant slices
4.asparagus
5.cashew ricotta
6.julienned carrot
7.cashew ricotta

After all the layers have been assembled, wrap the ends of the zucchini snugly around the terrine, press, cover with the plastic wrap and allow to set up in the refrigerator.
When the terrine is set up (after at least an hour) remove the terrine from the pan still in the plastic. Slice in 3/4″ thick slices with the plastic still on. Remove the plastic from around the slice and serve topped with baby greens, heirloom tomato sauce and drizzle aged balsamic around the plate.

For the heirloom tomato sauce:
1 large, ripe heirloom tomato
1/2 bunch chives, finely chopped
1 clove garlic, minced
salt and pepper to taste
1 Tablespoon olive oil

Hand chop the ripe tomato until completely pulverized. Fold in the chives, garlic, olive oil salt and pepper.

Summer Squash Terrine

Summer Squash Terrine

Cucumber Mojito ingredients

Cucumber Mojito

This is a classic summer drink, and the addition of cucumber makes it that much more refreshing! Fresh muddled cucumber and mint syrup complement each other perfectly. For the mint syrup: 1/3 cup raw sugar 1/3 cup water 1/2 cup mint Bring the water to a boil and add the raw sugar. Simmer for a… 

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Kohlrabi Scallops

Kohlrabi Scallops

  This post is a request from one of my customers! He called me to ask for this recipe specifically because he has a ton of kohlrabi in his CSA basket and he remembered this dish from a whole meal that we did at Six Main themed around kohlrabi. For the entree, we used kohlrabi… 

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Squash Blossoms

Crispy Stuffed Squash Blossoms

In this first week of July, we are finally getting the our first vegetables other than greens!  Beets, cucumbers, onions and zucchini.  We are so happy to see squash blossoms coming out!  The are delicious stuffed and either deep fried or pan fried. They are usually stuffed with ricotta or some other dairy cheese, but… 

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Strawberry shortcake

Strawberry Shortcake with Strawberry Gelato

We’re harvesting the last of our strawberries at the farm and they’re just so darn cute!! Last week we made a salad with them and now we’ll move on to dessert. These vegan biscuits go well with the blackberries that are in the markets now. The gelato recipe is very versatile and can be made… 

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Strawberry-2

Strawberry Avocado Salad With Lemon Poppy Dressing

  Summer is finally here!  It’s actually been amazing weather here-not humid or even hot really.  We’re starting to get all kinds of beautiful produce from Upper Ponds Farm.  This week we have baby beets, spinach and kale.  There’s even a few little strawberries coming in!  While we don’t have many this year, we are… 

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Radish Top Soup

Radish Top Soup

We’re coming to the end of our radish harvest at Upper Pond Farm, and there are tons of them, and tops too of course!  We have been blanching the tops and using them in curries for color and we even made a radish top pesto. The tops don’t taste great raw because they are a… 

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Roasted Radishes

Roasted Radishes with Radish Top Puree

We are finally getting produce from our farm in Old Lyme, Upper Pond Farm.  Radishes are the first vegetable of the season and they are delicious-crunchy, spicy and refreshing.  We’ll be getting some kale soon, but for now there are tons of radishes Here our farmer is washing and preparing the radishes for us at… 

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Felafel with rhubarb pickles and chutney

Falafel with Rhubarb Chutney

We have alot of rhubarb coming up right now! Of course we’ve been making all kinds of rhubarb desserts (rhubarb strawberry crisp anyone??) but it’s actually great in savory recipes as well, like this fluffy home made falafel! We pickled it here and made a rhubarb chutney. The chutney and the pickles are both a… 

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Vegan Fajitas

Vegan Wild Mushroom Fajitas

Our mushroom forager has been bringing us beautiful wild mushrooms lately now that we’re finally getting rain – winecaps, oyster mushrooms, deer mushrooms (I think that’s what they’re called!) and maitakes. There’s such an interesting mix of flavors with these wild mushrooms, but this recipe is just as delicious with portobello, shiitakes or other more… 

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Spicy Vegan Meatballs

Vegan “Meatballs” in marinara

  We developed this recipe for a “beet burger” at the restaurant and found that it is a great base for all kinds of other vegan dishes, such as “meatloaf” and spicy meatballs.  The vital wheat holds it together in place of the eggs and it can be seasoned any way you like! For the… 

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