Recipes from Aimee with potatoes, pepper, fennel, leftovers…

From member Aimee:

~Here are some recipes we have enjoyed using the Stillman’s vegetables.

Spanish Tortilla with Bell Pepper

  • 1 tablespoon olive oil                                  
  • 1 # potatoes, peeled and sliced 1/4 inch thick
  • 1 bell pepper, thinly sliced                          
  • 1 med onion, halved and thinly sliced
  • salt and pepper                                           
  • 8 large eggs
  • 1/4 cup chopped fresh parsley   
  • 1/2 tsp hot sauce
    Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium heat. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14-16 minutes. Uncover and cook off excess liquid, 1 to 2 minutes.   In a bowl, whisk together eggs, parsley, hot sauce, salt and pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged. Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a plate. Garnish with parsley and drizzle with olive oil.

Shrimp and Fennel in Hot Garlic Sauce (from Cooking Light)

(This recipe is an appetizer or tapas-style small plate. To make it more of a main meal, I have sometimes added tomatoes and served it with rice or pasta.)

  • 1 tablespoon olive oil
  • 3 1/2 cups thinly sliced fennel bulb
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 4 garlic cloves, thinly sliced
  • 1 bay leaf
  • 1/2 tsp crushed red pepper
  • 3/4 pound large shrimp, peeled and deveined
  • 2 tablespoons fresh lime juice
    Heat oil in a large nonstick skillet over medium-high heat. Add sliced fennel, salt, black pepper, garlic, and bay leaf; cook 5 minus or until fennel is crisp-tender, stirring occasionally. Add red pepper and shrimp to pan; cook 3 minutes or until shrimp are done, stirring occasionally. Discard bay leaf. Stir in lime juice.

We did recently serve the above dish as part of a Spanish tapas style meal.  

Lastly, not really a recipe, but a creative use of leftovers to fit into our tapas menu! I often roast a mixture of our weekly share of vegetables with olive oil, salt and pepper. This time,  I had about a cup of leftover roasted yellow squash, zucchini, tomato and onion plus 1/2 cup of fresh peas. So I made some saffron rice (a mix, but you could make your own) and stirred in these vegetables. Voila! A vegetable “paella” similar to one we had been served in a restaurant. And it went really well with the above dishes.


About stillmansfarm

Stillman's Farm® is a family owned farm in Massachusetts. We currently operate at two locations: a greenhouse/retail business in Lunenburg, and the majority of vegetable production in New Braintree. Glenn Stillman started the business in Lunenburg over 20 years ago and now enjoys the promise of the next generation further expanding the very diverse enterprise. The farm also has several Community Supported Agriculture (CSA) programs established in Boston, Lunenburg, Jamaica Plain, Brookline, New Braintree and the Southborough/Framingham area. In addition, the Stillman's trucks have become a fixture at the Boston Area Farmer's Markets. Our Philosophy Most of Stillman's produce is grown without chemicals. For a few crops this simply is not feasible. For these particular crops, we participate in the State Integrated Pest Management (IPM) program. This entails systematic scouting of fields, protection of beneficial insects, bio-controls, and well-timed applications of only the safest pesticides. With growing concern about genetically modified organisms (GMO), as a patron you can be confident that none of the produce we grow have been engineered, in fact, we often experiment with many heirloom varieties! Conscientiously Grown® The combination of no pesticides, good cultivation management, and IPM practices allows us to offer the widest possible selection of fruit and vegetable varieties and be a thriving sustainable farm. We have developed our own label, "conscientiously grown" to convey our commitment to the safety of our environment, family and customers. All of our hormone free, pasture raised meats carry a conscientiously grown label too!
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