Farm Fresh Recipes From Stone Gardens Farm

Welcome Back!

We have decided to add a new page to our website featuring some of our Farm Fresh recipes. Each week we will feature a “Recipe of the Week” that you can make by incorporating our farm fresh produce or meats. All of the recipes that we list come right from our farm. Some are from good friends and family. Others are ones the we’ve made, created, or have been passed down to us. Our recipes will contain seasonal produce and/or meat that you can pick up right at our farm as well. Make sure to check back often as this page will be updated regularly. We really hope you enjoy our recipes and give them a try.


Recipe Of The Week



“Inverno” means “winter” so this is pasta for winter, in contrast to the more famous pasta Primavera which means “spring.”


2TB butter
2 cups peeled and shredded or finely julienned mixed root vegetables
(carrots, celery root, golden beets, parsnips, rutabagas, salsify,
turnips) and/or winter squashes
3 cloves garlic, minced
1 shallot, minced
1/2 cup dry white wine
2-1/2 cups light cream or half-and-half
salt and fresh black pepper
1/2 lb. angel hair pasta
1/2 cup fresh grated Parmesan cheese, plus more to serve


Heat a large pot of salted water to a boil for the pasta.

Melt the butter in a large saute pan over medium heat. Add the
root vegetables, garlic, and shallot, and saute until the vegetables are limp, about 8 minutes. Add the wine and cream. Simmer until the vegetables
are tender, about 5 minutes. Reduce the heat to keep warm and season with
salt and pepper.

Cook the pasta in the boiling water until al dente. Reserve about 1 cup of
the cooking water and drain the rest.

Toss the pasta with the sauce until well coated, and then transfer to serving dish. Add the Parmesan and toss, adding some of the reserved cooking water if the mixture appears dry. Serve at once, passing additional Parmesan at the table.

Click here to print / Pasta Inverno

Seasonal Recipes

In this section we’ll have some recipes using some seasonal veggies that you can pick up right at our Farm Stand. The recipes that we’ll be posting are all very simple to make and will use ingredients that you most likely already have at home. Now what’s easier than that? Simple and delicious…that’s what you’ll find here!

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Stone Gardens Farm’s Asian Greens Salad with Bacon, Crispy Root Veggies, and Fried or Poached Egg

  • 1/2 lb. of sliced bacon, cut crosswise into 1/2-inch pieces

  • 1 1/2 lbs. of any combination of potatoes, carrots, parsnips, turnips, sweet potatoes; peeled and sliced 1/8" thick

  • 3 tablespoons finely chopped shallot

  • 1 tablespoon red-wine vinegar

  • 1 teaspoon Dijon mustard

  • 3 tablespoons extra-virgin olive oil

  • 4 large eggs

  • 1/2 tablespoon vegetable oil-for frying the eggs in

  • 1/2 lb. Asian Salad Mix (or and Salad Greens), chopped (6 cups)

  • 4 Scallions, sliced

  • optional additions: Crumbled gorgonzola or blue cheese, grape tomatoes, grilled steak or chicken, sliced sweet peppers or celery

1.     Cook bacon in a 12-inch frying pan over moderate heat, stirring, until crisp. Transfer with a slotted spoon to paper towels to drain, leaving fat in skillet.

2. Peel root veggies and cut into 1/8-inch slices. Fry in bacon fat over moderate heat, stirring occasionally, until golden and cooked through, about 15 minutes. Transfer with slotted spoon to paper towels to drain.

3. While veggies are frying, combine shallot and vinegar in a large bowl and let stand 10 minutes. Stir in mustard and then olive oil until combined well.

4. Just before serving, poach or slowly fry eggs to desired doneness. Season with salt and pepper to taste.

5. Add salad greens and scallions to dressing, tossing to coat. Add bacon, crispy veggies, and any optional ingredients. Season with salt and pepper.  Serve salad topped with eggs. (no egg in our pic, just the salad)

Click here to print / Asian Greens Salad

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Classic Baked Acorn Squash


  • 1 Acorn squash

  • 1 Tbsp Butter

  • 2 Tbsp Brown Sugar

  • 2 teaspoons Maple Syrup

  • Dash of Salt


  1. Preheat oven to 400°F.  

  2. Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.

  3. Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.   

  4. Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas. 

Click here to print - Classic Acorn Squash

Baked Spaghetti Squash with Garlic and Butter

I tend to under-bake the spaghetti squash just a bit, so it still retains just a slight crunch. Baking time really depends on how big your squash is - try to get the smallest one, especially if you're only feeding 4 people. It's ready if you can pierce the squash with a paring knife with little resistance. If you're a garlic lover, don't be shy - use more!

Alternatively, microwave the whole squash for 2-4 minutes (to soften enough to cut lengthwise). Place squash cut-side down on baking sheet and roast for 30 minutes until tender.


  • 1 small spaghetti squash (about 3-4 pounds)

  • 2 tablespoons butter

  • 2 cloves garlic, finely minced

  • 1/4 cup finely minced parsley (or basil)

  • 1/2 teaspoon salt (or to taste)

  • 1/4 cup shredded parmesan cheese


  1. Preheat oven to 375F. Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.

  2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.

  3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) - but if you like it softer, cover the pan and cook 2 more minutes.

Click here to print / Baked Spaghetti Squash w-Garlic Butter


Spinach Salad with Warm Pecan Vinaigrette

a bunch of spinach leaves, chopped if to large
3 T extra virgin olive oil
4 stalks green garlic or 3 cloves garlic, finely chopped
1/4 cup pecans, coarsely chopped
1.5 T balsamic vinegar
1 t salt
1/4 t pepper

Heat oil in a small heavy skillet over moderate heat. Add garlic and nuts and cook, stirring, until garlic is golden. Stir in vinegar, salt, and pepper. Pour hot vinaigrette over greens and toss to combine.

Click here to print / Spinach Salad

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