Recipes by Vegetable


We grow several varieties of apples–some are heirloom varieties that you may never have seen before. In our home orchard we’ve planted heirloom varieties Hudson’s Golden Gem, Rubanettes, Waltannas, and our favorite new variety Jonagold.

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It is a member of the thistle tribe of the sunflower  family. The “vegetable” that we eat is actually the plant’s flower bud. The artichoke is one of those mysterious foods that you wonder why anyone would eat them…until you savor their treasure.  It is high in dietary fiber, vitamin C, Potassium and Magnesium and no fat.

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Arugula is a spicy little leaf, which some describe as bitter and others characterize as having a “peppery-mustardy” flavor. Because it is so potent on its own, it is often mixed with milder greens to produce a nice balanced flavor.

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Basil is an aromatic herb belonging to the mint family.  This versatile herb can be cooked in sauces or chopped raw in salads.

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Beans, Filet or Romano

Green beans are a favorite kid snack served raw. Cooked, nothing beats a szechuan green (or yellow) filet bean stir fry with garlic, salt, and red pepper flakes.

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Beans, Shelling

A shelling bean is any bean that is grown primarily for the edible seed inside. The pod is not eaten. Shelling beans is a great kids activity.  These do take a little more time, but definitely worth it!

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BeetsGolden BeetsBeets

We grow several varieties of beets: sweet, but earthy Red Ace beets, Chiogga beets, a heirloom beet from Italy that has the coloring of a bulls-eye, and Golden beets that are a bit sweeter and won’t turn what you are cooking red. The beet stems and greens are also edible. Cook the beet-tops as you would chard, kale or any other greens. The stems are great roasted with carrots and onions.

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One of the most sought after items on the High Ground Farm.  Our blueberry patch consists of several different varieties that mature at different times so that we can extend the season.

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Bok Choy, Mei Quin Choy

Bok choy is classified as a cabbage. Nonetheless, bok choy bears little resemblance to the round European cabbages we are used to.  The Chinese commonly refer to bok choy as pak choi or “white vegetable.” Mei Quin Choy is “baby” bok choy, greener and more tender than the larger variety.

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Braising Mix

Braising mix is a name for a mix of baby cooking greens. One of our favorite mixes includes mizuna mustard, tatsoi , red russian kale, and green kale. The tender baby greens can be sauteed quickly for a delicious side dish.



Broccoli is a member in the cabbage family, whose large flower head is used as a vegetable.  It has a strong, positive impact on our body’s detoxification system and when streamed can have beneficial effects on lowering cholesterol.

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Cabbage is a hardy member of the Brassicaceae family and grows well in High Grounds cool climate. We grow green, red and savoy cabbage, all of which are regarded as being good sources of vitamins.

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At our home farm, we have been growing Chantenay carrots for the past few years. These are wonderful fat sweet carrots are perfect for cooking or juicing. With the sandy soil at our Lewis Road farm site, the long thin Mokum thrive.

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As an excellent source of vitamin C, and a very good source of manganese, cauliflower provides us with two core antioxidants. Before cooking it is best to cut the head into quarters and let sit for 5 minutes. The purple (Graffiti variety) and cauliflower (Cheddar variety) are beautiful to look at and just as tasty.

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While most people associate celery with its prized stalks, the leaves, roots and seeds can also be used as a food and seasoning as well as a natural medicinal remedy.  Celery is in the carrot family, and if left to flower, attracts many beneficial insects.

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We grow several varieties of chard.  You might see Ruby Red, Golden, White or a rainbow of colors. It is one of the most nutritious vegetables around and ranks second only to spinach in total nutrient-richness. It is in the same family as the beet.

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Collards are a classic Southern cooking green that are packed with good nutrition and exceptional flavor. Perfect for “beans and greens” or simply sauteed up with garlic or onions as a side dish.


Fava Beans

Fresh fava beans are a fleeting seasonal treat. They’re readily available  a few months each spring. Shelling fava beans is a wee bit of a production, but don’t let that stop you from enjoying them!

How to prepare Fava Beans-video Green Garlic-Fava Bean Sauce
Sauté of Favas and Radish Shrimp and Fava Beans with Thyme


Often unrecognized and misunderstood, fennel is a vegetable worth exploring. The crisp and slightly sweet bulb is especially delicious served raw in salads. But our favorite easy recipe is the roast fennel and onions, guaranteed to win over the most fennel-averse family member.

Roast Baby Fennel  Fennel “Jam”
Lamb Neck Braised with Fennel, Celery, and Onion High Ground Harvest Fair Potato Salad (No Mayo Potato Fennel Salad)
Fennel Braised Pork Loin Rapini with Fennel and Orange

Green Garlic

Green garlic is young garlic which is harvested before the cloves have begun to mature.  It  resembles a scallion, with a deep green stalk and a pale white bulb.

Green Garlic-Fava Bean Sauce Green Garlic Soup


Kale is one of the healthiest vegetables around. At High Ground, we grow three varieties of kale,  Green curly leaf, a long, straight leaf called Lacinato or Dino kale, and Red Russian Kale.  All are on the top of the nutritional charts.

Basic Braised Kale Baked Kale Chips  
Kale, Spinach and Cashew saute Sweet and Savory Kale
Italian Style Bean and Lacinato Soup Russian Kale, Grains, and Mushrooms One Pot



Leeks, like garlic and onions, belong to a vegetable family called the Allium vegetables. Since leeks are related to garlic and onions, they contain many of the same beneficial compounds found in these well-researched, health-promoting vegetables.

Roasted Leeks en Papillote Sausage-Leek Soup
Leeks in Vinaigrette Linguine with Leeks, Radicchio, and Walnut Pesto
Potato, Green Cabbage, and Leek Soup with Lemon Crème Fraîche

Lettuces: Red and Green Oak Leaf, Red Butterhead, Little Gem, Romaine, Salad Mix




See many recipes for salad dressings in the Vinaigrettes and Dressings section at the end.

Caesar Salad  Strawberry-Feta Salad
Grilled Romaine Lettuce


Mei Quin Choi

It’s a very cute little Chinese cabbage with white ribs and light green leaves. It takes just a few minutes to cook, and it is sweet and delicious all by itself  with a little garlic and onions and oil or in a stir -fry.

Basic Sesame Choi Baby Bok Choi with Cashews
Braised Mei Quin with Tofu and Curried Coconut Milk 
Mei Quin Choi and Shiitake Sauté (with Chinese “miso” sauce)

Mustard Greens

Spicy and tangy, mustard greens are often associated with Southern slow cooking, but quick braising or  fast stir-fries make this a quick fast meal.

Basic Sauté of Mustard Greens Orecchiette with Mustard Greens and Tomato



Peas are one of those marvelous crops that not only taste delicious, they actually give back nutrients into the soil.  Peas can take nitrogen out of the air and “fix” it  into the soil.  Nutritious for you, Nutritious for the earth.

 Easy Sugar Snap Peas Peas Braised with Scallions and Lettuce
Thai Peanut Noodle Stir Fry Pea, Cucumber, Radish Salad

Peppers, Padron

One of most famous produce of Padrón, Spain are its peppers which are small green peppers that will melt in your mouth when sauteed lightly with a little olive oil and salt.

Grilled Padron Peppers Fried Padron Peppers


The sweet varieties of peppers, traditionally have been by far the most popular in the United States. They are eaten green or ripe and are used for salads, stuffing, soup, stews, relishes and pickling.

Basic Roasted Peppers  Peppers and Chicken 
Italian Style Roasted Peppers & Onions with Pine Nuts and Grappa


We grow several varieties of potatoes, including Sangre, an heirloom, red variety.  Desiree, a red skinned, creamy flesh variety.

Double Cooked Potatoes Saffron Roasted Potatoes
High Ground Harvest Fair Potato Salad (No Mayo Potato Fennel Salad) HGHF Potato Salad Dressing (Cider Fennel Vinaigrette)
Artichoke Potato Gratin Potato-Fennel Mash
Potato, Green Cabbage, and Leek Soup with Lemon Crème Fraîche  Classic Potato Leek Soup
Moroccan Style Potato Salad  Braise of Chantenay Carrots and Bintje Potatoes
Potato Onion Gratin (without cream) Chunky Zucchini Potato Braise
Crowd Pleaser Potato Casserole Arugula, Onion, Potato Frittata
Iberian Inspired Roast Potatoes  “Chipped” Carola Potatoes



We grow a few different kinds of radishes at High Ground, including round red Cherry Belles, mild plum purples,Watermelon radishes and Black Spanish. Try some of these recipes if you think you only can eat radishes raw.

Sauté of Favas and Radish Roasted Radishes
Butter Sauteed Radishes Purple Plum Radish Salad with Cool Cilantro Honey Dressing
Pea, Cucumber, Radish Salad


Romanesco broccoli is not really a true broccoli, it’s more properly classified as a cauliflower and is referred to both ways.  If you think that veggies are boring, wait until you look at the amazing  “fractal” design in these beauties.  AND they are Delicious!

Basic Roasted Romanesco  Romanesco, Sauteed with Pine Nuts and Garlic


Those yummy little onions that can be eaten raw, cooked or grilled on the B-B-Q.  Tops can be used in stir-fries to garnishing your favorite dish. Green Onions are also a good source of vitamins A and C (providing 15 percent of the daily requirement); iron (10 percent), and calcium and fiber (six percent).

Scallion Sauce with Pork Chops Green Onion Farro
Turnip Scallion Puree


We offer spinach both bunched and loose at different times of the year. Packed with nutrition and flavor, spinach can be quickly steamed or boiled. Or it can be served raw as a spinach salad.

Japanese Style Spinach Crown Salad Easy Ohitashi (Japanese Spinach Bundles, easy version)
Lemony Creamed Spinach Kale, Spinach and Cashew saute
Italian Stuffed Summer Squash with spinach


Summer Squash – Cousa

Cousa squash, also called a middle eastern zucchini, has a delicious nutty flavor. It is especially scrumptious sliced lengthwise into slabs and broiled or grilled with olive oil and salt and pepper

Summer Squash – Yellow, Light Green and Dark Green Patty Pan

Squashes come in all colors, great for a summer squash medley!


Summer Squash – Zucchini

Always a favorite, perfect for sauteeing or putting on the grill


Lemony Grilled Squash

Caramelized Summer Squash

Roasted Zucchini with Lemon Basil “Gremolata Chunky Zucchini Potato Braise
Summer Squash “Scapece” Zucchini “Jam”
Summer Squash, “Carpaccio”



The varieties grow on the High Ground farm are Seascape and Albion.  Both varieties are excellent for our cool off shore climate and both are excellent to the  taste buds.

Strawberry Lemonade Caramelized Strawberries with Vanilla and Cinnamon 
Strawberries with Pastry Cream and Black-Pepper
Strawberry-Feta Salad
Strawberry Pineapple Salsa Strawberry Vinaigrette



We grow several varieties of tomatoes–some are heirloom varieties that you may never have seen before.

A Small Tomato Salad Roasted Tomato and Cilantro Salsa
Caprese Salad with a Twist (Basil Dressing with Tomatoes, Lettuce, and Cheese) Tomato Liquor (and Roasted Tomato Oil)
Quick Cooked Fresh Tomato Sauce for Spaghetti  “Raw” Tomato Sauce  on Spaghetti 
Arugula and Tomato or Elephant Ears Salad* Bread and Tomato Salad



Turnips are a root vegetable commonly associated with potatoes or beets, but their closest relatives are radishes and arugula, which are also members of the mustard family

Basic Roasted Root veggies Quick Turnip “Pickles” (Turnip Sunomono)
Beef brisket with beets, turnips and carrots Caramelized Tokyo Turnips
Turnip Scallion Puree 


Winter Squash

Winter squash comes in shapes round and elongated, scalloped and pear-shaped with flesh that ranges from golden-yellow to brilliant orange. Winter squashes have hard, thick skins and only the flesh is eaten. They take longer to mature than summer squash and are best harvested once the cool weather of fall sets in. They can be stored for months in a cool basement-hence the name “winter” squash.

Butternut Squash

Beige colored and shaped like a bell. The oranger the color, the riper, drier, and sweeter the squash.  Butternut is a common squash used in making soup because it tends not to be stringy.

Carnival Squash

Cream colored with orange spots or pale green with dark green spots in vertical stripes. The delicious yellow meat is reminiscent of sweet potatoes and butternut squash and can be baked or steamed then combined with butter and fresh herbs

Delicata Squash

Also called Peanut squash and Bohemian squash. This is one of the tastier winter squashes, with creamy pulp that tastes a bit like corn and sweet potatoes.  My personal favorite.

The squash on the left side in both pictures is a Kabocha Squash.  The right side shows the Marina di Chioggia. Notice the “turban” bottom of the Chioggia. Kabocha is the generic Japanese word for squash and has a green, bluish-gray or a deep orange skin, the flesh is deep yellow.

Basic Roast Winter Squash  Honey Roasted Butternut Squash
Pumpkin Ravioli (or Butternut Tortelloni  “Pumpkin” Gnocchi
Butternut Squash Gratin  Japanese Style Kabocha (Soy Simmered Squash)
Puree of Butternut or LI Cheese Squash  Squash Squares

Dressings and Vinaigrettes

Chef Andrew Cohen has brought us many wonderful dressings and marinades.

Light Japanese Style Dressings Light Creamy Lemon Coriander Dressing
Honey Cilantro Dressing Vinaigrettes- Salad dressings and cold sauces
Thousand Island Dressing White Balsamic Vinaigrette
Jammy Vinaigrette Caesar Dressing (without egg yolk)
Cream Red Wine Vinegar Dressing Balsamic Vinaigrette 
A Light Orange Vinaigrette Cider Fennel Vinaigrette
Tarragon Vinaigrette  Basil Jelly Dressing
Cool Cilantro Dressing Cumin Vinaigrette
Cinnamon Curry Cider Vinaigrette for Carrot Salad HGHF Vegetable Kabob Marinade

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When you join our CSA, you sign up with the farm to receive a share of the harvest during our 36 week season from mid-March to mid-November. In return, you get a weekly box of organic vegetables and fruit (and optional flowers) delivered straight from our farm to a pick-up site in your neighborhood.

Signup for the CSA program >

View our CSA Members Page

This is where you can go to find out what's coming in your box each week, find recipes, identify your vegetables with pictures, and view or print the current and past newsletters. Check here for the information you need to use your box to the fullest.

Visit the CSA Members Page >


When you join our CSA, you sign up with the farm to receive a share of the harvest during our 36 week season from mid-March to mid-November. In return, you get a weekly box of organic vegetables and fruit (and optional flowers) delivered straight from our farm to a pick-up site in your neighborhood.

Signup for the CSA program >

View our CSA Members Page

This is where you can go to find out what's coming in your box each week, find recipes, identify your vegetables with pictures, and view or print the current and past newsletters. Check here for the information you need to use your box to the fullest.

Visit the CSA Members Page >