Welcome to the Nye Hill Farm Stand!

Nye Hill Farm extends our sincere appreciation to the town folk of Roxbury for supporting our efforts to bring community together around good, healthy food.  We have greatly enjoyed the Tuesday afternoon farm stand, the last of which is this Tuesday, October 4.  The farm is always open to visitors though, and we are still harvesting, so folks are welcome to stop by to see what we have.

Farm Stand Recipes

Classic Tomato Salsa!

 

INGREDIENTS:

  • 14 cups chopped plum tomatoes
  • 3 cups chopped onions
  • 2 cups chopped red bell peppers
  • 1 cup chopped green bell peppers
  • 2 tbsp chopped jalapeño
  • 1 tbsp minced garlic
  • 2 tbsp sugar
  • 2 tsp kosher salt
  • 1 1/2 tsp ground cumin
  • 1 1/4 tsp ground black pepper
  • 1 3/4 cup cider vinegar

PREPARATION:

  1. Process 25 minutes in boiling water bath
  2. enjoy!
Roasted Tomato Sauce

 

INGREDIENTS:

  • 12 ripe plum (or similar) tomatoes, halved, seeded if you wish
  • 4 tablespoons olive oil
  • 1/2 cup onion
  • 2 tablespoons chopped fresh basil
  • 1/2 cup water
  • Sea salt
  • Freshly ground pepper

If you want to spice it up, add peppers, cayenne, hot wax, according to your taste.

PREPARATION:

  1. Preheat oven to 350º
  2. Put the tomatoes (and peppers if you are spicing it up) on a rimmed baking sheet, drizzle with 2 tablespoons of olive oil and roast for 30 minutes. Let cool then chop coarsely.
  3. Heat the remaining olive oil in a large sauté pan over medium heat. Add the onion and sauté until softened, about 5 minutes.
  4. Stir in the tomatoes, basil, water, salt, and pepper to taste and cook over low heat for 15 to 20 minutes. The sauce should be fairly chunky but if you prefer a thinner sauce add a bit of vegetable stock, transfer to a blender, and process until smooth.

This sauce will keep covered, in the refrigerator for up to a week.

Enjoy!

 

 

Maple-Roasted Delicata Squash with Red Onion

Active Time: 10 Minutes – Total Time: 40 Minutes


INGREDIENTS:

  • 1 or 2 medium Delicata squash, halved lengthwise, seeded, and cut into 1/4 inch thick slices
  • 1/2 – 1 medium red onion, halved lengthwise and cut into 1/2-inch rings
  • 2 cloves of garlic, peeled and smashed
  • 2 fresh thyme springs
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 425ºF.
  2. Place the squash, red onion, garlic, thyme, and red pepper flakes in a large bowl.
  3. Drizzle with olive oil and maple syrup, and sprinkle generously with salt and pepper; toss to coat.
  4. Spread vegetables evenly onto two large, rimmed baking sheets.
  5. Bake the squash on the upper and lower racks of the oven, tossing, rotating, and switching the pan positions half way through cooking, until tender and browned. 25-30 minutes.
  6. Taste and season again with more salt and pepper, if desired.

Enjoy!

 

 

Country Pasta Salad

 

INGREDIENTS:

  • 2 3/4 cup shaped pasta
  • 5 ounces green beans, ends trimmed
  • 1 potato, about 5 inches, diced
  • 7 ounces cherry tomatoes, halved
  • 2 scallions, finely chopped
  • 1 1/4 cups Parmesan cheese diced or coarsely shaved

DRESSING:

  • 6 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon chopped fresh Italian parsley
  • salt and black pepper

PREPARATION:

  1. Cook and drain the pasta under cold water
  2. Cook the beans and diced potato in a saucepan of salted boiling water for 5-6 minutes until tender. Drain and allow to cool.
  3. Make the dressing. Put all the ingredients in a large bowl with salt and pepper to taste and whisk well to mix.
  4. Add tomatoes, scallions and Parmesan to the dressing, then cold pasta, beans and potato. Toss well to mix. Cover and set aside for about 30 minutes. Taste for seasoning before serving.

Enjoy!

Sautéed Green Beans with Parmesan and Lemon

*Note, you may try this with other cheeses!

Makes 4-6 servings


INGREDIENTS:

  • 1 pound green beans, rinsed and trimmed
  • 1 tablespoon unsalted butter
  • 3 tablespoons freshly grated Parmesan Cheese
  • 1 tablespoon fresh lemon juice

PREPARATION:

  1. Bring pot of water to a boil and add the green beans. Boil for 1 to 2 minutes, depending on their freshness. Remove from the heat and rinse under cold water to retain color.
  2. Heat the butter in a large sauté pan over medium-low heat. Add the beans and toss to coat. Cook slowly until they begin to brown, 2 to 3 minutes. Sprinkle with cheese and toss quickly to coat evenly. Transfer the beans to a serving bowl. Add salt and pepper to taste and sprinkle with the lemon juice. Serve at one.
Zucchini! 'Tis the Season!

Buying zucchini and summer squash: Choose a squash that is firm and without soft spots. Smaller squash is more flavorful and less watery than larger squash, they also have fewer seeds. Look for squashes that range from around 6 to 8 ounces.

In order to keep the squash fresh before cooking, it is key to remove water from the squash by salting and draining the squash for 30 minutes, then pat the squash dry before cooking.


zucchini

INGREDIENTS:

  • 1 1/2 pounds zucchini or yellow summer squash, sliced 1/4 inch thick
  • kosher salt
  • pepper
  • 3 tablespoons olive oil
  • 1 small onion
  • 1 teaspoon grated lemon zest, plus 1 tablespoon juice
  • 1 tablespoon minced fresh parsley

PREPARATION:

  1. Toss zucchini with 1 tablespoon salt in colander set over blow and let drain until roughly 1/3 cup water drains from zucchini, about 30 minutes. Pat zucchini dry with paper towels and wipe away residual salt.
  2. Heat oil in a 12-inch skillet over medium heat until shimmering. Add onion and cook until almost softened, about 3 minutes. Increase heat to medium-high, add zucchini and lemon zest, and cook, stirring occasionally, until zucchini is golden brown; about 10 minutes.
  3. Off heat, stir in lemon juice and parsley and season with pepper to taste. Transfer to platter and serve!
Garlic Scape Pesto

The star of this pesto is the garlic plant’s under appreciated second offering: the fleeting garlic scape.


Garlic Scape Pesto

 

INGREDIENTS:

  • 1 cup garlic scapes, sliced crosswise (about 10 to 12 scapes)
  • 1/4 cup raw sunflower seeds
  • 1/2 cup extra virgin olive oil
  • 1/4 cup Parmesan cheese
  • 1/2 cup basil leaves
  • Juice of one lemon

PREPARATION:

  1. Place the garlic scapes in a food processor and pulse for 30 seconds.
  2. Add the sunflower seeds and pulse for 30 seconds.
  3. Add the olive oil and process on high for 15 seconds.
  4. Add the Parmesan cheese and pulse until the ingredients are combined.
  5. Add the basil and lemon juice and process until reaching the desired consistency.