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Homegrown Recipes Part 2

June 26, 2011

Summer is ramping up and we have just started picking Beans, Summer Squash and Swiss Chard! We’ve been picking Scallions for a while but I neglected to include them in my original post of recipes. My apologies to the scallions.

The following is a collection of some more recipes to try with our homegrown veggies… let us know which is your favorite!



Seared Scallions with Poached Eggs

from Bon Apetit

Find the original recipe here.


– 2 bunches scallions

– 3 Tbsp. extra-virgin olive oil, divided

– 1 tsp. fresh lemon juice

– Kosher salt and freshly ground black pepper

– 2 large eggs (we used our fresh Morning Beckons Farms eggs from Uxbridge, MA!)

test kitchen tip: The addition of thick slices of olive oil-rubbed grilled bread makes this a simple one-dish dinner. (we used our garlicky Crostini from Butter Cafe in Walpole)


– Mince 1 whole scallion, transfer to a bowl, and whisk in 2 Tbsp. oil and lemon juice. Season to taste with salt and pepper and set scallion sauce aside. Put the remaining scallions on a plate. Drizzle with remaining oil and toss to coat. Season to taste with salt and pepper. Heat a large cast-iron grill pan or skillet over medium-high heat. Cook scallions, turning occasionally, until tender and slightly charred, about 5 minutes. Divide scallions between plates.

– Poach two eggs in a saucepan (click here to find out how), or you can use the following microwave version:

– Pour 1/2 cup water into each of two 8-oz. microwave-safe coffee cups. Crack 1 egg into each cup, making sure it’s completely submerged. Cover each with a saucer. Microwave 1 egg on high until white is set but yolk is runny, about 1 minute (cooking time will vary depending on microwave). Uncover; using a slotted spoon, transfer egg to top of 1 serving of scallions. Dress with half of the scallion sauce. Repeat with remaining egg and sauce; serve



Zucchini Provencale

From Doug Motchok, 2nd Place Winner in our 2010 Customer Cooking Contest!


– 6 Volante Farms zucchini

– 4 cloves of garlic

– 3/4 cup freshly grated parmesan cheese

– 1 cup of Italian bread crumbs

– 1/4 cup extra virgin olive oil

– salt and pepper


– Preheat oven to 350 degrees. Wash zucchini and place in a large pot. Cover with water and add a pinch of salt. Bring water to a boil. Cook zucchini until you can pierce it with a fork but it’s still firm – about 12 to 15 minutes.

– Remove zucchini from water and slice lenthwise. Put zucchini on a baking sheet with cut side up. Drizzle olive oil on the cut tops. Sprinkle with freshly grated parmesan cheese on tops, salt and pepper, and then bread crumbs. Crush garlic on top of zucchini.

– Drizzle olive oil over the top and bake for 25 minutes. Remove from oven and place onto platter to serve. Enjoy!

Summer Squash

Stuffed Summer Squash

adapted from “All You” magazine, featured on

Find the original recipe here.


– 2 large summer squash (about 8oz)

– 3 TBSP olive oil

– 1 onion, chopped

– 1 pound lean ground turkey (or other meat)

– 1 cup chopped fresh tomatoes

– 1/2 cup low-sodium chicken broth

– 2 tsp chopped fresh thyme

– salt and pepper

– 1/3 cup Italian bread crumbs

– 2 TBSP grated parmesan cheese


– Fill a bowl with ice water. Bring a pot of salted water to a boil. Cut squash in half lengthwise; place in boiling water. Bring back to a boil; cook until slightly softened, 5 minutes. Transfer squash to ice water. Cool for 2 minutes. Remove and pat dry.

– Scrape out seeds and stringy pulp from each squash half, leaving a large cavity for stuffing. Arrange snugly in a large, lightly oiled ovenproof baking dish.

– Warm 1 TBSP oil in a large skillet over medium-high heat. Add onions and cook, sturring often, until softened, about 3 minutes. Add turkey and cook, stirring to break up until crumbly, 2 to 3 minutes. Stir in tomatoes, broth and thyme. Increase heat to high and cook, stirring often, until turkey is thoroughly cooked and some of the liquid has evaporated, 5 to 7 minutes. Season with salt and pepper.

– Preheat oven to 425 degrees. Place equal amounts of filling in each squash half, piling it high in center. Mix bread crumbs with parmesan, then sprinkle mixture over squash and drizzle with 2 TBSP olive oil. Bake until golden brown on top, about 20 minutes.


Balsamic Green Beans with Pancetta
From Square Kitchen, original recipe paired this side dish with a grilled ribeye steak.
For the entire original recipe, click here.
– 1 tsp butter
– 3 slices pancetta sliced into strips
– 2 TBSP minced shallots
– about 40 green beens
– 2 tbsp balsamic vinegar
– 1/2 tsp salt:
– Bring a pot of water to a boil and cook beans till tender-crisp (2-3 minutes). Plunge beans into a bowl of ice water to stop the cooking process and keep the color. Drain and dry with a paper towel. 
Melt butter in a wide pan over medium heat. Add pancetta and shallots. Stir till pancetta is crisp.
– Add beans to the pancetta pan. Add salt and balsamic vinegar, stir till vinegar is absorbed and/or reduced.
Swiss Chard
Simple Sauteed Swiss Chard
From Tasty Eats at Home
Find the original recipe here.


– 1 TBSP olive oil

– 1/4 cup chopped yellow onion

– 1 clove garlic, minced (I like to use at least three!)

– 1 large bunch of swiss chard, rinsed well and stems and leaves chopped

– pinch crushed red pepper

– 2 TBSP water

– salt to taste


– In a large saucepan, heat oil over medium heat. Add onion and saute for 4-5 minutes or until softened. Add garlic and saute for another minute. Add swiss chard and crushed red pepper and saute for another minute.

– Add water and cover pan, and allow to “steam” for another 2-3 minutes, or until swiss chard is wilted and the leaves are bright green. Remove the lid and season to taste with salt. Serve as a healthy, flavorful side dish!

There are many more recipes to come, so keep stopping by! New homegrown items are added weekly, so make sure to keep up with us on our Twitter and Facebook accounts! Also, join our email address by sending an email to to hear about all the exciting upcoming events we’ll be hosting this summer!

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