Wondering what to do with your rainbow chard? Go to RECIPE CATEGORIES on the right, click Rainbow Chard and see what other members have created with it. Want to submit a recipe? We are always looking for new ideas, tips and recipes using the produce grown here at South Shoreganics. As possible, try to include or substitute locally grown ingredients in your recipes. By the way, unless you say something your name will be published with your recipe, making you the expert on your chosen concoction. Farm shares. Expert status. Membership has its' privileges.
contributed by hollan hamid
1 part apple cider vinegar
2 parts olive oil
2T mustard (stoneground)
2T local raw honey or agave
Kauai sea salt to taste
pepper to taste
rosemary to taste (optional)
“I marinate broccoli, zucchini in it or just have it on your great greens.”
Broccoli, Broccoli Raab (Rapini, Chinese Broccoli), Cauliflower, Recipes, Rosemary
3 pounds baby potatoes, cut in halves
1/4 cup extra-virgin olive oil
3 sprigs fresh rosemary, plus garnish
3 large garlic cloves, cut in halves
1 1/2 teaspoons Kauai sea salt
Cut potatoes into slices and place in bowl. Add olive oil, garlic, salt and rosemary and toss to coat. Arrange potatoes on a cookie sheet. Roast about 45 minutes at 400 degrees. Stir potatoes about every 15 minutes. Garnish with additional rosemary sprigs.