Godlewsky Farms uploads these recipes that are sent in from customers or are found on other websites. We do not own or have the rights to any of these recipes, they are only to give more options for including vegetables in your daily meals.

The Veggie Club is a unique produce club provided by Godlewsky Farms & Greehouses. Customers come and pick-up baskets of our fresh produce weekly, we provide the basics like sweet corn to rarer vegetables like arugula and garlic scapes. The purpose of this blog is to provide a resource of recipes for those customers participating in the veggie club, so that dinner never becomes boring!

God Bless,

-Godlewsky Farms Staff

Monday, July 14, 2014

Sweet and Sour Greens

Sweet and Sour Greens
4-6 slices bacon, chopped
½  cup water
¼  cup vinegar
¼ - ½ cup white sugar
1/8 teaspoon salt
1/8 teaspoon black pepper
2 1/2 pounds fresh greens (collard, kale, turnip), tough stems removed and leaves cut or torn into bite-size pieces
Cook the bacon in a large Dutch oven over medium heat until browned and crisp, about 8 minutes, stirring often. Transfer bacon pieces into a bowl with a slotted spoon, leaving the drippings in the pan.
Stir water, vinegar, sugar, salt, and black pepper into the bacon drippings until the sugar has dissolved; bring the mixture to a boil. Place collards into the boiling mixture, and stir to mix well. Cover the Dutch oven, reduce heat to a simmer, and cook until the greens are tender, 30 to 45 minutes. Drizzle in a little more water or vinegar if greens become too dry.
Spoon greens into a serving dish, and sprinkle with the cooked bacon pieces.

Roasted Beets with Feta

Roasted Beets with Feta
4 beets, trimmed, leaving 1 inch of stems attached
1/4 cup minced shallot or green onions
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
salt and pepper to taste
1/4 cup crumbled feta cheese
Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
Bake beets in preheated oven until easily pierced with a fork, 40 to 60 minutes (depending on size of beets).
Once done, remove from oven, and allow to cool until you can handle them.
Peel beets, and cut into 1/4 inch slices.
While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

Thursday, July 10, 2014

Roasted Carrots with Carrot Top Pesto

3 pounds small carrots with tops
(any color)
2 tablespoons vegetable oil
Kosher salt, freshly ground
1 garlic clove
3 tablespoons macadamia nuts
or pine nuts
1/2 cup (packed) fresh basil
1/4 cup finely grated Parmesan
Roasted Carrots with Carrot-Top Pesto

View Step-by-Step Directions
Preheat oven to 400°. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside;
reserve any remaining carrot tops for another use.
Toss carrots and vegetable oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally,
until carrots are golden brown and tender, 25–35 minutes. Let cool.
Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops;
process until a coarse purße forms. Add olive oil and pulse until combined; season with salt and pepper. Serve
carrots with pesto.
DO AHEAD: Pesto can be made 1 day ahead. Press plastic wrap directly onto surface; chill. Carrots can be roasted 4
hours ahead. Let stand at room temperature.
Basil Recipes, Carrot Recipes, Condiment Recipes, Island Time Recipes, Macadamia Recipes
Pesto Recipes, Pine Nut Recipes, Sauce Recipes, Summer Food, Vegetarian Recipes

WELCOME TO BON APPÉTIT7/10/2014 Roasted Carrots withCarrot-Top Pesto - Bon Appétit
http://www.bonappetit.com/recipe/roasted-carrots-with-carrot-top-pesto# 2/2
1/2 cup extra-virgin olive oil

8 servings, 1 serving equals:
Calories (kcal) 270 Fat (g) 21
Saturated Fat (g) 3.5 Cholesterol
(mg) 5 Carbohydrates (g) 18
Dietary Fiber (g) 5 Total Sugars
(g) 11 Protein (g) 4 Sodium (mg)

RECIPE BY Ed Kenney of Town in Oahu H

Thursday, June 20, 2013

Sauteed Escarole with Parmesan and Toasted Pine Nuts

Sauteed Escarole with Parmesan and Toasted Pine Nuts
(Makes about 4 side-dish servings, recipe created by Kalyn with inspiration from some recipes listed below.)

1 large head escarole
1 T olive oil (use more or less, depending on your pan)
pinch red pepper flakes (optional)
2 T pine nuts, toasted in dry pan
1 T Parmesan Cheese
sea salt to taste

Cut escarole in half, cutting top-to-bottom through the core. Then lay flat on cutting board and cut off the core end, cutting about an inch above the core to cut off some of the thickest part of the leaves. After core is removed, slice escarole into ribbons just over an inch thick. (You can also chop the ribbons slightly, which I always do because I hate long pieces of greens.) Wash escarole if needed, and dry well. (I used a salad spinner.)

Heat a small frying pan, add pine nuts and toast in dry pan until nuts start to slightly brown, shaking the pan all the time the pine nuts are toasting. (You will smell them just before they turn color, which is a signal that it's time to turn off the heat or move the pan away.) This doesn't take more than 2-3 minutes at most.

Heat a heavy non-stick pan over medium-high heat, then add olive oil (and red pepper flakes if using) and add escarole a handful at a time, turning over each time you add more. Saute escarole. turning about every minutes, until it's slightly wilted but not completely soft, about 3-4 minutes.

Remove escarole to serving dish, season to taste with salt (preferably sea salt), sprinkle with parmesan and sprinkle pine nuts over. Serve immediately. This is best while still hot from the pan.
- See more at: http://www.kalynskitchen.com/2009/03/recipe-for-sauteed-escarole-with.html#sthash.wvAN1YQX.dpuf

Escarole and Beans

3 tablespoons olive oil, divided
2 large heads escarole
salt and pepper to taste
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
2 (16 ounce) cans cannellini beans,
3 sprigs fresh parsley, chopped
1.Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
2.In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

Sauteed Escarole with Bacon and Grapes

1 large bunch escarole
1 tablespoon butter or olive oil
¼ cup minced shallot
1 clove garlic, minced
Pinch red pepper flakes (optional)
3 slices bacon, cooked crisp and crumbled
¾ cup green seedless California grapes
½ teaspoon salt
½ teaspoon freshly ground black pepper
juice of one small lemon (about 3 tablespoons)
Chop the escarole into large pieces and wash well, discarding the hard core and any browned leaves. Drain. Heat a large, high-sided skillet or wok over high heat. Melt the butter and saute the shallot, garlic and red pepper flakes (if using) until aromatic, about 1 minute. Add the bacon and the escarole leaves. Toss and turn quickly as they sizzle and start to wilt, about 2-3 minutes. Add the grapes, salt, pepper and lemon juice and continue to cook until the escarole is just tender and the fruit is warmed through, about 2 minutes more. Turn out on to a platter and serve hot.

Nutritional Stats
Calories 108; Protein 3.7g; Carbohydrate 13 g; Fat 6 g; 44% Calories from Fat; Cholesterol 12 mg; Sodium 397 mg; Potassium 536 mg; Fiber 4.5 g.

Read more at: http://www.foodnetwork.com/recipes/sauteacuteed-escarole-with-bacon-and-grapes-recipe/index.html?oc=linkback

Orecchiette with Sausage and Chicory


  1. 1 pound orecchiette
  2. 1/4 cup extra-virgin olive oil
  3. 1 pound sweet Italian sausage, casings removed
  4. 2 garlic cloves, thinly sliced
  5. 1/2 teaspoon crushed red pepper
  6. 1 pound chicory or escarole, coarsely chopped and washed
  7. Kosher salt
  8. 1 cup chicken stock or low-sodium broth
  9. 1/4 cup grated pecorino, plus more for serving
  10. 2 tablespoons shredded mint 
  1. In a large pot of boiling salted water, cook the pasta until al dente. Drain well.
  2. Meanwhile, in a large, deep skillet, heat 2 tablespoons of the olive oil until shimmering. Add the sausage and cook over moderately high heat, breaking it up with a wooden spoon, until browned, about 7 minutes. Using a slotted spoon, transfer the sausage to a plate.
  3. Add the garlic, crushed red pepper and the remaining 2 tablespoons of olive oil to the skillet and cook until fragrant, about 1 minute. Add the chicory with any water clinging to the leaves and season with salt. Cover and cook until wilted, about 2 minutes. Uncover and cook until the chicory is tender and the liquid has evaporated, about 5 minutes longer.
  4. Add the pasta to the skillet along with the sausage, chicken stock and pecorino and cook over moderate heat, stirring constantly, until the liquid is slightly reduced and creamy, about 3 minutes. Stir in the mint and serve right away, passing extra cheese at the table.