Shiso Watermelon Salad

4 c cubed seedless watermelon

1 cup diced cucumber

3 scallions, cut thin, at a diagonal

¼ c chopped cilantro

¼ c chopped shiso

Salt and pepper to taste

A few slices jalapeño

2 t toasted sesame seeds


½ minced ginger

1½ T fresh lime juice

1½ T honey or agave

1 T sesame oil

2 t soy sauce

Preparation: Place watermelon, cucumber, scallions, and cilantro in a medium bowl. Mix dressing ingredients together in a small bowl then pour over watermelon salad. Gently toss. Taste for salt, adding a little salt and pepper to taste. Top with toasted sesame seeds.

Tatsoi & Sweet Corn Salad with Peach Nectar Dressing

From: New York Times Cooking

2 T canola oil

2 peaches, peeled & diced

3 ears sweet corn, husked

8 c tatsoi greens

¾ t coarse sea salt

lemon juice to taste

Preparation: Heat oil in a skillet set over medium heat. Add the peaches and cook, stirring occasionally, until very soft, about 20 minutes. Set aside to cool. Meanwhile, bring an inch of salted water to a boil in a large pot. Add the corn and steam 5 minutes. Drain the corn and allow to cool. Using a knife, scrape the kernels off the cobs and place the kernels in a large bowl. Just before serving, add the tatsoi, peaches and salt, and toss well. Season to taste with lemon juice, toss again and serve.

Nella Mae’s Favorite Breakfast

2 t sesame oil

2 T sesame seeds
½ t fresh ginger

1-2 garlic cloves

2 c Asian greens like tatsoi, chopped

2 t soy sauce

4 t rice vinegar

2 c cooked brown rice

eggs for frying

In oiled hot skillet, add minced ginger, garlic, stirring for 1 min.  Add the greens and 1 T soy sauce. Cook, covered, for 1 min. Uncover and sauté for 1 or 2 min more, until the greens are tender but still bright green.  Stir in more soy sauce and vinegar to taste. Toast sesame seeds in hot skillet until they pop. Serve over brown rice topped with sesame seeds, fried egg, scallions, etc.

Tatsoi with Ginger Butter

Source: Ripley Organic Farm

3 T butter or coconut oil

1 bag/bunch of tatsoi

2 t minced ginger

1 clove garlic

1½ t soy sauce

Heat butter in skillet on medium and add ginger and tatsoi. Saute, stirring, until wilting about 5 min.  Add garlic and tatsoi leaves and sauté, stirring until leaves wilt about 2 minutes. Add soy sauce, stir to mix and serve hot.

Chiles Rellenos

Nella Mae’s Farm Seasonal Recipe
From: The Art of Mexican Cooking by
Diana Kennedy52495935_2132314330166910_7733442568997830656_o


  • Vegetable oil for frying
  • 3 large eggs, separated
  • ¼ t salt
  • ⅓ c flour
  • Cheese for stuffing such as queso fresco, mozzarella, or cheddar
  • Roasted chiles, de-seeded with skins washed off. Traditionally, stem is left on.

Heat oven to 350. Prep a cookie sheet with paper towels. Heat 1 inch oil in heavy frying pan. Beat eggs until whites have soft peaks. Add salt and beat in yolks one by one. Slit chiles down long side. Stuff small amount of cheese inside. First, lightly dust chiles with flour. Second, lower chile into egg. Lower chile into hot oil. Fry until underside golden and batter is well set; flip and fry other side. Drain on paper towels in cookie sheet. Keep chiles warm in oven or use to re-heat if needed.

Season’s Best Beet Greens

Nella Mae’s Farm Seasonal Recipe
From: Customer Pat  Hoffman

“Grilled Beets and Beet Greens” by woodleywonderworks is licensed under CC BY 2.0


  • 1 bunch beet greens
  • 1 strip bacon, chopped
  • 1 tablespoon bacon fat
  • ¼ cup chopped onion
  • 1 garlic clove, minced
  • ¾ cup of water
  • 1 Tbsp sugar
  • ¼ teaspoon red pepper flakes
  • 3 Tbsp of cider vinegar

Rinse and cut the beet greens. Chop leaves. Sauté or grill bacon collecting fat. Sauté onions in fat; med heat 5 to 7 mins. Stir in garlic, cook 1 min. Dissolve sugar in vinegar. Add water, sugar/vinegar, red pepper flakes. Bring to boil. Add the beet greens, gently toss in mixture until coated. Reduce heat to low, cover, simmer for 5-15 min until tender. Pat says, “I cooked it on the grill with a 2 quart cast iron skillet. I didn’t turn the grill down, covered the skillet to get to boil, added green for only 5 min.”

Rhubarb Custard Cake

Nella Mae’s Farm Seasonal Recipe
From: Bon Appetit Magazine

“Rhubarb” by Oivind Haug is licensed under CC BY-ND 4.0


  • 4 Tbsp. melted unsalted butter
  • 1 c all-purpose flour
  • ¾ tsp. baking powder
  • ½ tsp. salt; 2 eggs
  • 1 egg yolk
  • 1½ c sugar
  • ¼ c sour cream
  • 2 Tbsp. dark rum
  • 2 tsp. lemon zest
  • 2lb rhubarb stalks.


Preheat oven 350°. Butter and flour 9’’ spring-form pan. Whisk dry ingredients. In another bowl, whisk eggs, egg yolk, and 1½ c sugar until very pale and thick, about 1 min. Whisk in melted butter, sour cream, rum, lemon zest. Add dry ingredients; fold in until batter is smooth; scrape into pan.  Arrange rhubarb over batter however you like, trimming as needed. Sprinkle with more sugar; bake until cake is golden on top and browned on sides, 45–55 min. Transfer pan to a wire rack and let cake cool 10 min. Slide a knife around sides. Slide onto rack and let cool.

Charred Romanesco with Anchovies & Mint

Nella Mae’s Farm Seasonal Recipe
From: Bon Appetit

“BroccoliRomanesco-50003” by graibeard is licensed under CC BY-SA 2.0


  • ½ c olive oil
  • 1 each onion, carrot & celery stalk, minced
  • 4 jalapeños, seeded
  • Kosher salt
  • 3 lbs Romanesco, cut into florets
  • 4 anchovy fillets
  • ½ c dry white wine
  • black pepper
  • ½ c torn fresh mint


Heat ¼ cup oil in saucepan, med heat. Add onion, carrot, celery, and chiles; season with salt. Cook, until vegetables are very soft. Let cool. Preheat oven to 450°. Heat 2 Tbsp. oil in large skillet. Add half of Romanesco, cook, undisturbed, until deeply browned, 4 min. Transfer to a roasting pan; repeat with 2 Tbsp. oil and remaining Romanesco. Add anchovies, and wine to roasting pan; season with salt and pepper, toss to combine. Roast, tossing halfway through, until Romanesco is soft and liquid evaporated, 25–30 min; season with salt, pepper. Top with mint.

Tuscan Kale Caesar Salad



  • 1/4 c lemon juice
  • 8 anchovy fillets in oil, drained
  • 1 garlic clove
  • 1 t Dijon mustard
  • 3/4 c olive oil
  • ½ c grated Parmesan
  • Kosher salt & black pepper
  • 1 hard-boiled egg
  • 1 bunch Tuscan kale, center stalks removed, thinly sliced crosswise (about 8 c)

Preparation: Purée first 4 ingredients in blender until smooth. Slowly add oil, to make creamy dressing. Transfer to bowl, stir in ¼ c Parmesan, salt, pepper. Cover and chill. Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through with the back of a spoon. Repeat with egg yolk, using a clean strainer and bowl. Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining ¼ c Parmesan and eggs.