Recipes | Farm & Larder

Ingredients

• 1 pound spaghetti
• ⅓ cup olive oil
• 3 heads green garlic, minced
• 1 tablespoon chopped parsley
• pinch of red pepper flakes
• Sea salt
• 1 bunch Hakurei turnips with greens
• 4 cups kale greens, removed of any tough ribs
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup chicken stock
• ¼ cup golden raisins, plumped in water and drained
• 2 green onions, minced
• 1 teaspoon finely minced garlic (about 2 cloves)
• 1 teaspoon lemon zest plus 2 tablespoons juice
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon coarse sea salt, plus more to taste
• ½ cup crème fraîche
• 2 tablespoons minced dill
• 2 tablespoons minced parsley
• 1 pound baby beets with greens (about 1-inch thick)
• 1 pound slender young carrots with greens (about 1/2-inch thick)
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon minced parsley