Our Brewery

RECIPES FOR VEGETABLES GROWN AT WISHFUL ACRES 

This page is useful for the member of our Community Supported Agriculture (CSA) farm membership program, who receive our vegetables during the growing season.  Vegetables & herbs are listed alphabetically & all are grown here at our farm.

* Arugula - An Italian leafy green.  Typically eaten raw as a salad green. Delicious mixed with other salad greens such as lettuce.  Really delicious eaten raw on Italian dishes. Try chopping some & sprinkling it over your cooked spaghetti or pizza (cook food first, then sprinkle the arugula raw over the top after the main food is cooked).

* Asian Greens.  Can be eaten raw as salad greens, either by themselves or mixed with other greens such as lettuce, spinach, etc.  Also commonly cooked.  Asian Greens grown at Wishful Acres include Pac Choi, Tat Soi, Mizuna, Komatsuna, Tokyo Bekana. Some recipe ideas are listed below.

* Basil  - Herb. Can be eaten raw or cooked, most commonly eaten raw. Try chopping some & sprinkling it over your Italian dishes like pizza & pasta, or over raw tomatoes. 

* Beets - A very dense root vegetable, always eaten cooked.

* Broccoli - Can be enjoyed raw or cooked.

* Cabbage  - Enjoy raw or cooked​

  • 8 things to do with Napa cabbage - recipes here

  • "Everyone's Favorite" Chinese Napa Cabbage Salad recipe - recipe here

  • Egg Rolls (use Chinese cabbage instead of the pac choi) - recipe here

  • Simple Asian Stir Fry - 

* Cilantro - herb.  Enjoy raw or cooked. Typically chopped raw & served over Mexican foods.

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* Cucumber - Typically eaten raw on salads, sandwiches, dips. Also pickled.

  • 18 Easy summer Cucumber recipes from BonAppetit - here

  • 31 Cucumber Recipes from Martha Stewart - recipe ideas here

  • Creamy Cucumber Dressing - recipe here

  • Cucumber & Dill Salad - recipe here

  • Cucumber & Dill Sandwich - recipe here

  • Radish, Cucumber, and Dill salad - recipe here

  • Refrigerator Pickles - recipe here

  • Tabbouleh (Mediterranean-Style) - recipe here

* Dill - Herb. Fresh dill is a delicacy! Use fresh dill weed on sandwiches, dips, and even or salads. A little goes a long way!

* Eggplant. Eaten cooked. Great in Italian dishes. Recipes below.

* Escarole - Italia leafy green typically eaten cooked.

* Garlic.  A common item in most recipes!  Your garlic comes in a "bulb", and you take the bulb apart to reveal the individual "cloves".  Make sure to remove the outer skin from the clove before using, just as you would an onion skin. Can be eaten raw or cooked (typically used in cooked dishes).

* Garlic Scapes.  These are the tops of the garlic plant, and a gourmet treat!  You can use them as a substitute for regular garlic in any recipe, or try some of the recipes below.

  • 6 Garlic Scape recipes - here

  • 7 Things to do with Garlic Scapes - recipes here

  • Garlic Scape Pesto - recipe here

  • or use as substitute for regular Garlic in any stir fry or soup recipe!

* Garlic Spinach (Garlic Mustard).  A slightly bitter, wild, green leafy vegetable.

  • Garlic Spinach /Garlic Mustard pesto - recipe here

  • Raw on a salad

* Green Beans - Can be eaten raw or cooked. Typically cooked, boiling is common. Recipes below.

 *Green Onions - Can be eaten raw or cooked. Typically eaten raw, chopped & used in salads 

  • 7 ways to use up Green onions - ides here

  • Radish, Cucumber, and Dill salad - recipe here

  • Summer Rice Salad with Vegetables - 

  • Tabbouleh (Mediterranean Style) - recipe here

  • Vegetable Thai Tom Yum Soup (bak choi is same as pac choi) - recipe here

* Hakurei - Hakurei are Japanese salad turnips.  Not to be confused with Turnips (the regular American type), these do not taste the same at all.  Hakurei are similar in taste to a mild radish.  They are typically eaten raw - they make great snacks, also great on a veggie tray or salad.  Other ideas:

  • Raw!

  • Tokyo Turnips (Martha Stewart) - recipe here

* Kale - Can be eaten raw or cooked. If eating raw, chop very finely. Very good in soups. Recipes below.

* Kohlrabi.  Kohlrabi is a mild, crunchy root vegetable that is typically eaten raw.  It is similar in flavor to a mild sweet radish.  Excellent on a vegetable tray, with a dip, or sliced onto a salad.  Looking for more ideas?  Here are a few:

* Lettuce - Eaten Raw as a salad green.

 

* Mizuna -Asian stir fry or salad green.  Delicious mixed with other salad greens such as lettuce. Mizuna has a little bit of spicy flavor (not overwhelming), which makes it perfect mixed with sweeter greens such as lettuce if eating raw.  Delicious cooked with other Asian greens in a simple stir fry.

  • Asian Greens with Garlic Sauce (use any Asian Greens) - recipe here

  • Fried Rice (use any Asian Greens instead of the pea greens listed) - recipe here on this blog

  • 8 ideas for Mustard Greens from Martha Stewart (Mizuna is similar to mustard greens, but slightly milder in taste) - recipes here

  • Simple Asian Stir Fry - recipe here on this blog

  • Vegetable Thai Tom Yum Soup (use Mizuna instead of the bak choi, or in addition to) - recipe here


* Mustard Greens.  Mustard Greens can be eaten raw & mixed with other salad greens such as lettuce & spinch.  However, mustard greens are typically eaten cooked.  They are super nutritious, and have a unique horseradish & mustard flavor.  


* Onions (sweet & regular)


* Pak Choi (Asian stir fry vegetable).  Can be eaten raw, but is typically cooked. Very simple to cook in a stir fry!  Other ideas below.

* Peas, sugar snap - These are mostly eaten raw here at the farm, since we only grow the edible-pod type of sweet peas.  They are delicious with dip, or on a salad, or just by themselves.  However, there is much more you can do with Sugar Snap and Snow Peas!

 

* Peppers, hot

* Peppers, sweet.  Can be eaten raw or cooked.

* Radishes - Typically eaten raw. Great in salads, with dip, or on sandwiches. 


* Rutabaga - Always eaten cooked. A very dense root vegetable. Flavor is like a potato and a turnip crossed together.

  • Farmhouse Chowder - recipe here

  • Roasted rutabaga - recipe here

  • Rutabaga Gratin (recipe calls for turnips, simply substitute rutabaga, delicious!) - recipe here

  • over 40 rutabaga recipes on Allrecipes.com - list here


* Spinach - Our favorite way to eat spinach here on the farm is raw.  Spinach grown here tends to be super-sweet, and so we enjoy mixing it with other greens for salads.  However, there are many other things you can do with spinach!


* Summer Squash & Zucchini.  Can be eaten raw or cooked, but typically cooked. The following recipes will work with all the varieties of zucchini, patty pan, and summer squash grown here at Wishful Acres Farm.


* Swiss Chard - Do not fear Swiss Chard!  In fact, if you like spinach, you'll probably enjoy Swiss Chard as well!  You can substitute Swiss Chard in any recipe where you would use spinach, or even substitute it for kale in any recipes.  Can be eaten raw or cooked. If eating raw, chop finely and include it with other vegetables in a salad.  Here are few more ideas:


* Tat Soi.  Can be eaten raw or cooked.  Tat soi is an Asian vegetable, very similar to Pac Choi (Pak Choi / Bak Choi).  When compared to Pac Choi, it is slightly more delicate, the leaves are smaller & more thin.  The flavor is almost identical.  Tat soi can be used interchangeably in any recipe calling for Pac Choi.  


* Tokyo Bekana.  Tokyo Bekana is a loose-head variety of Chinese Cabbage.  It can be used in all Chinese Cabbage recipes, plus any pac choi recipes.

* Tomatoes (over 20 varieties grown here at Wishful Acres Farm!).  Can be eaten raw or cooked.

 

* Turnips - Very dense root vegetable, always eaten cooked.


* Winter Squash - Very dense, always eaten cooked.


* Zucchini & Summer Squash.  The following recipes will work with all the varieties of zucchini, patty pan, and summer squash grown here at Wishful Acres Farm.

Taproom Bar & Brewery 

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Fridays:  4-8 pm

Saturdays:  1-7 pm

Sundays:  1-5 pm

(closed Mon-Thurs)

4679 N. Flansburg Rd., Lena IL

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