GoFarm Blog

GoFarm Recipes: Week of June 8th, 2020

Crispy Mushrooms with White Beans

Sesame Roasted Veggie Salad


6 Tbsp extra-virgin olive oil, divided

4 oz shiitake mushrooms, cut into 1/2 inch slices

1 14.5 oz can white beans, rinsed and drained

2 Tbsp lime juice

2 garlic cloves, divided

4 scallions or bunching onions, chopped

1 bunch kale, de-stemmed and chopped

1/2 cup crumbled feta cheese

1 Tbsp toasted sesame seeds

1 cup cilantro, chopped



Optional: 1 cup other types of greens (poc choi, escarole, ect.)


  1. Heat 2 Tbsp oil in a large skillet over medium-high until shimmering. Add shiitake mushrooms and cook, tossing occasionally, until browned and crispy, 8–10 minutes. Season with salt and transfer to a plate.

  2. Meanwhile, purée beans, lime juice, 3 Tbsp oil, 1 garlic clove, and 3 Tbsp water in a blender until smooth, adding more water by the tablespoonful if needed. Season with salt.

  3. Heat 1 Tbsp oil in same skillet over medium-high. Add scallions/bunching onions and remaining garlic clove and cook, tossing, until just beginning to brown, about 1 minute. Add kale and any other chopped greens of your choice, and cook, tossing often, until wilted and crisp-tender, 3–5 minutes. Season with salt. Transfer to plate with mushrooms.

  4. Divide bean purée between bowls. Top with greens, microgreens, feta, mushrooms, sesame seeds, and cilantro.

Picture and recipe adapted from: https://www.bonappetit.com/recipe/crispy-mushrooms-with-creamy-white-beans-and-kale

Kale Pesto Pasta

Mushrooms and Greens Frittata


1 bunch kale, de-stemmed

12 oz farro pasta or whole wheat pasta

1/3 cup raw pistachios (or walnuts or pine nuts)

1/4 cup extra-virgin olive oil

1 garlic clove

1 oz Parmesan, finely grated, plus more for serving

2 Tbsp unsalted butter

1 bunch basil

Salt and pepper to taste

Optional: dollop of butter


  1. Bring pot of water to a boil. Add kale leaves and boil until bright green and wilted, about 30 seconds. Transfer cooked kale to a baking sheet or plate with tongs, while keeping the water boiling. Let kale cool slightly and wring out excess water with your hands.

  2. Cook pasta in the pot of boiling water, stirring occasionally, until al dente.

  3. Blend nuts, oil, garlic, and 1/3 cup water in a blender or food processor until very smooth. Add kale, basil, and 1 oz Parmesan. Purée, adding water 1 Tbsp at a time as needed, until smooth. Transfer pesto to a large bowl.

  4. Transfer pasta to the bowl of pesto; add butter and a 1/3 cup pasta cooking liquid, and toss. Divide pasta among individual bowls and top with more Parmesan and a few grinds of pepper.

Picture and recipe adapted from: https://www.bonappetit.com/recipe/kale-pesto-with-whole-wheat-pasta

Pickled Garlic Scapes


1 bunch garlic spaces

1/2 teaspoon dill seed

1/4 teaspoon whole black peppercorns

1/4 cups apple cider vinegar

1/4 cups water

1/2 tablespoon salt


  1. Trim the ends of the scapes (both the blossom end and the hard bit that formed at the original cut). Place the dill and black peppercorns in a pint sized mason jar. Pack the trimmed scapes into the jar as well (it's okay if the scapes curl up in the jar).

  2. Combine the vinegar, water and pickling salt in a pot and bring to a boil. Slowly pour the hot brine over the garlic scapes, leaving 1/2 inch headspace. Once the jar is full, tap the jar lightly to dislodge any air bubbles. Check the headspace again and add more brine if necessary. Wipe the rim clean and tightly apply the lid and ring.

  3. Prepare a small pot of boiling water. Place jar in a hot water bath for 10 minutes.

  4. Let these pickles cure for at least a week before eating. Pickles will last for several weeks in refrigerator after initial seal is broken.

Picture and recipe adapted from: https://www.seriouseats.com/recipes/2012/05/pickled-garlic-scapes.html

Turnip and Kale Salad


1 head kale, chopped

1 bunch turnips

1 handful of microgreens

1/4 cup bunching onions

1/4 cup slivered almonds

1/2 cup + 2 Tbsp olive oil

1 tsp dijon mustard

2 garlic cloves, minced

Zest and juice of 2 lemons (about 1/4 cup juice)

Salt and pepper to taste


  1. Preheat oven to 375 F.

  2. Remove tops from turnips. Chop turnips into cubes and toss with 2 Tbsp olive oil and a few pinches of salt. Spread on a baking sheet and bake for 25-30 minutes or until tender.

  3. While the turnips are cooking, wash, de-stem, and chop the kale. Add to a large mixing bowl, and massage for about 5-10 minutes (this will reduce bitterness and cause the kale to become more tender).

  4. Add microgreens and almonds to mixing bowl along with kale.

  5. To make the dressing, combine lemon juice, garlic, 1/2 cup olive oil, dijon mustard, and salt and pepper in a bowl and whisk. Put in the refrigerator and let cool until ready to use.

  6. When turnips are done, remove from the oven and add to kale and microgreens. Top with chopped bunching onions and lemon vinaigrette.

Picture from: https://nutritionstripped.com/massaged-kale-salad-three-ways/


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