African Yam & Peanut Soup with Ginger and Pineapple

Burundi bowl

contributed by Jeanne Strong
(originally given to me by Betsy MacGregor)
Serves 8

8 cups vegetable stock
2 tbsp vegetable oil
 large yellow onion, diced
2 tsp salt
6 tbsp minced ginger
4 large garlic cloves, minced
1 tbsp ground cumin
2 tbsp ground coriander
½ read more...

Tuscan Kale and Apple Salad

Created by Hedgebrook Farm’s chefs, Denise Barr and Julie Rosten

Top with Lemon Vinaigrette Dressing

1 lb Tuscan kale (also called Dinosaur or Lacinato kale)
2 large Honey Crisp apples, unpeeled, cored and julienned
Lemon Vinaigrette

Remove stems and center rib from kale leaves and discard. read more...

Carrot Ginger Orange Soup

Created by Hedgebrook Farm’s chefs, Denise Barr and Julie Rosten

5 C vegetable stock
1 T olive oil
1 medium yellow onion, chopped 4 cloves garlic
1 T fresh ginger grated
11⁄2 tsp ground cumin
1 tsp ground coriander
1⁄4 tsp cayenne pepper
2 lbs carrots, read more...