Eat

EAT – Recipes | January 19, 2021

Fennel is an extremely versatile vegetable with a delicious anise flavor. You can use the bulb, fronds, and even the pollen.

EAT – Recipes | January 11, 2021

Broccoli raab is a delicious and slightly bitter Italian vegetable. It is closely related to broccoli, but its narrower stems and leafy greens can be cooked together without as much preparation. It can stand alone as a side dish, as part of an antipasto platter, or be tossed into a pasta.

EAT – Recipes | January 4, 2021

This bright and crisp salad highlights some star vegetables of winter and is a much lighter alternative to the heavy and soggy slaws many of us associate with cabbage.

EAT – Recipes | December 14, 2020

Infused oils can be used in almost any dish. This one adds the aromatic depth of rosemary and a bit of spice. Use it in dressings or marinades, serve with fresh bread for dipping, toss with pasta or use to garnish a finished dish. Drizzle it on top of soup, chicken, lamb, beef, or a full-flavored fish.

EAT – Recipes | December 7, 2020

Ribollita is a famous Tuscan bread soup, hearty and warm it makes the perfect winter meal. There are many ways to make this dish but at its core it always consists of hearty vegetables and crisp bread.

EAT – Recipes | November 30, 2020

Soft cornmeal porridge is one of the most comforting and delicious breakfasts we know. Our red flint corn is grown here on the TEC farm, dried in our hoop house, and then taken off the cob and freshly milled on site.

EAT – Recipes | November 18, 2020

This easy-to-make recipe is a hall-of-fame Thanksgiving side. The crispy, caramelized shallots and savory seasonings accentuate the flavor of this delicious vegan dish. Leftovers…unlikely!

EAT – Recipes | November 18, 2020

This Southern specialty is also known as cornbread dressing, and a classic side-dish of the American South. Cornbread gives stuffing a sweeter taste and adds something novel to your Thanksgiving feast.

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