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Gould Farm Cookbook Recipes

A Hundred Years of Good Food


Farm Beef Stew
serves 4

Every three or four months we receive whole, processed cows from our farm, which of course include some great braising cuts like “chuck.” This is a popular stew recipe that actually steals a little from Turkish and Eastern European cookery as we use prunes to give the flavor depth and complexity.

4 Tbs Canola or vegetable oil
2 lbs chuck beef cut into medium-size chunks
1 tsp salt
1 tsp fresh thyme
1 tsp fresh rosemary
1 large white onion, finely diced
2 carrots, finely diced
2 celery stalks, diced
1 cup dried prunes, chopped
1 cup diced garlic, minced
1 – 12oz can of diced tomatoes (or 2 ripe)
2-4 beef stock cubes
1 Tbs tamari
2 tsp red wine vinegar
2 tsp Farm Maple Syrup
black pepper to taste
1/3 cup parsley, finely chopped

Preheat oven to 300F
Heat 2 Tbs of the oil in a deep frying pan or Dutch oven over medium-high heat.
Toss beef chunks in a bowl with salt, rosemary and thyme.
Add beef chunks to pan and sear in batches until all sides are well-browned, about 10 minutes. Set beef cubes aside.
Lower heat and add remaining oil, onions, carrots, celery, and prunes to pan.
Saute until just tender; 8-10 minutes.
Add garlic and sauté another 3-5 minutes.
Add tomatoes, beef cubes, and two cups of the water.
Place pan in oven and cook 2 hours, checking and adding rest of stock as needed to retain stew consistency.
Remove from oven.
Add tamari, red wine vinegar, and Maple syrup
Adjust seasoning.
Add fresh parsley; lightly salt and serve.


Farm Lacinato Kale Salad with Parmesan, Lemon & Garlic
serves 4

There is something about our soil that makes kale grow like no other vegetable. It keeps growing, from mid-summer to early winter, the picture of determination and perseverance. It has also made us very creative. This salad has turned doubters into believers.

½ cup good olive oil
¼ cup grated good Parmesan cheese
2 Tbs tamari
2 Tbs fresh lemon juice
pinch crushed red pepper
pinch of salt and fresh ground pepper
4 cups tightly packed Lacinato kale sliced into a chiffonade (long, thin strips)

Put first six ingredients in a food processor and pulse until fully integrated.
Toss in a mixing bowl with kale until all kale leaves are well-coated with the dressing.
Transfer to a serving bowl; garnish with a little extra Parmesan on top.


Roasted Farm Brussels Sprouts with Dijon and Garlic
4 side dishes

The first time we tried this recipe, a Farm diner was converted from a lifelong dislike of Brussels sprouts, proving that you never know how good something is until you try it.

1 ½ lbs Brussels sprouts
1/3 cup olive oil
1 tsp salt
½ tsp dried rosemary
¼ tsp fresh ground pepper
2 cloves garlic, finely minced
2 Tbs Dijon mustard
1 Tbs Maple Syrup

Preheat oven to 425F.
Steam Brussels sprouts in a pot with a steaming tray for 5 minutes.
Toss steamed sprouts in a roasting pan with oil, salt, rosemary and pepper.
Roast for 5 minutes.
Remove from oven; add garlic, Dijon and Maple Syrup; toos quickly to incorporate.
Roast another 5-7 minutes until sprouts develop a nice crust.
Plate and serve.


Farm Swiss Chard Leaves Stuffed with Lemon Risotto
serves 4

The combination of the slight bitterness of the chard with the sweetness of the cooked carrots, onions, and butter, plus the tangy lemon finish, makes this a great one.

8 large leaves of Farm swiss chard
3 Tbs olive oil
1 onion, finely diced
1 carrot, finely diced
1 tsp ground dried rosemary
1 tsp salt
2 cups Arborio rice
8 cups chicken or vegetable stock
3 Tbs butter
1 cup shredded Parmesan cheese
1 Tbs tamari
1 ½ Tbs fresh lemon juice
fresh ground black pepper to taste
2 Tbs parsley, finely chopped

Steam leaves of chard in a pot with a steaming tray for three minutes until they wilt a bit.
Heat oil in a medium sized pot over medium heat.
Add onions and carrots and cook until onions are translucent and carrots soften.
Add salt, rosemary and Arborio rice, stirring until they all incorporate and rice is glistening from oil coating.
Add stock slowly in 1 cup increments, stirring constantly and making sure rice is absorbing liquid.
Once Arborio is al dente, add 1 Tbs butter, parmesan, tamari, 1 Tbs lemon juice and pepper.
Stir to incorporate and adjust seasonings.
Spread out 8 steams chard leaves on a work surface and scoop 1/8 of the risotto on each and fold leaves, creating 8 risotto pockets. Place two pockets on each of four plates.
Sauté remaining 2 Tbs of butter in a small sauté pan over low medium heat until it stops bubbling, starts to lightly brown and a nutty aroma begins to emerge. Add remaining Tbs of lemon juice, a pinch of salt and parsley.
Stir, then spoon sauce evenly on all the pockets and serve.


Roasted Farm Delicata Squash
serves 4

4 small Farm delicata squash
3 Tbs olice oil
1/3 tsp salt
¼ tsp dried thyme
pinch of fresh ground pepper
1 Tbs Farm Maple Syrup
2 tsp tamari
1 Tbs fresh lemon juice

Preheat oven to 425F.
Slice the tips of the delicate and then cut in half lengthwise.
Steam squash in a pot with a steaming pan for 8-10 minutes
Whisk together all remaining ingredients except lemon juice in a small mixing bowl.
Place squash in a roasting pan and brush oil mix evenly over the eight segments.
Roast for 5-7 minutes, until sugars caramelize and a light brown crust develops.
Plate, add splash of lemon juice, and serve.


Click here to view Gould Farm Cookbook & Recipes:
A Hundred Years of Good Food

M A I N   D I S H E S

Lasagna Sage, Farm Squash and Ricotta
serves 4 to 6

This is a much more delicate, subtle, and complex dish than one would usually associate with a lasagna. The interplay of the squash, sage, and cheeses is really nice. We bypass the typical béchamel/ flour dominated richness for a much lighter version.

12 lasagna noodles
3 medium Farm butternut squash
½ cup olive oil
½ cup white onions, finely diced
4 cloves garlic, finely minced
1 ½ tsp salt
¼ tsp black pepper
1 tsp dried ground sage
½ tsp ground nutmeg
2 cups whole milk Ricotta cheese
½ cup grated Parmesan cheese
1 cup shredded fresh Mozzarella cheese
¼ cup fresh parsley, finely chopped

Preheat oven to 325F.
Boil lightly salted water in a pot and par-cook lasagna noodles; 4 minutes.
Take noodles out of water and run under cold water in a colander to stop cooking; set aside.
Cut ends and thn slice squash lengthwise in half. Place halves facedown on baking trya with ½ inch of water and place in oven.
Bake 1-1 ½ hours, until squash is very soft to a knife tip. Take squash out, clean off seeds and scoop all good pulp from the squash into a bowl.
Heat oil in a large sauté pan over low-medium heat; add onions and sauté until almost translucent; 5-10 minutes.
Add garlic and sweat until lightly browned.
Fold squash into aromatics, adding water as needed (about ½ cup) to soften consistency.
Add salt, pepper, sage and nutmeg and stir in for 1 minute.
Gently fold in Ricotta, fully incorporate and taste to adjust spices and seasoning.

To assemble:
Lightly grease 9x9” baking dish.
Add ½ cup water to bottom.
Place first layer of 4 noodles at bottom of pan.
Top with one layer of squash/ Ricotta mixture.
Repeat these steps two more times.
Sprinkle with all of the Parmesan and Mozarella.

To cook:
Preheat oven to 375F.
Place lasagna in oven, uncovered, for 10 minutes to lightly brown the top (or place under the broiler for a few minutes for available).
Lower heat to 325F, cover, and cook for 1-1 ½ hours.
Take out of oven and let set for a few minutes; garnish with fresh parsley and serve.


Farm Pulled Pork
serves 4 to 6

Our farmers bring amazing cuts to the kitchen: pork shoulders, butts, hocks, feet, chops—you name it. This recipe goes great with crusty bread and chips.

2 lbs Farm pork shoulder or butt
1 tsp dried sage
1 tsp dried thyme
1 tsp ground dried rosemary
½ tsp salt
¼ tsp fresh ground pepper
1/3 cup olive oil
1 large onion, finely diced
2 stalks celery, diced
1 carrot, diced
4 cloves garlic, minced
2 cups chicken stock
1 cup diced tomatoes
1 Tbs tamari
2 Tbs red wine vinegar
2 Tbs Maple Syrup
1/3 cup fresh Farm basil, finely chopped

Mix sage, thyme, rosemary, salt and pepper in a bowl and rub pork thoroughly.
Add 3 Tbs of oil to a braising pot over high heat and when the oil is very hot, sear pork on all sides until well-browned all around; 5-10 minutes.
Remove pork from pot, discard fat, turn heat to low, add remaining olive oil, onion, carrots, and celery; cook until aromatics start to soften, about 5-7 minutes.
Add garlic and sauté until lightly browned; 2 minutes.
Return pork to the pan, add chicken stock and diced tomatoes.
Cover pot and let slow cook over very low heat for about 2 hours, until liquid reduces quite a bit and pork starts to fall apart.
Remove pork from pot and shread pork into small pieces and return to the pot.
Turn heat to high to further reduce liquid.
Turn heat off when liquid thickens. Add tamari, vinegar, syrup, and fresh basil.
Stir together, bowl, and serve.


Vinegared Chicken Thighs with Fresh Farm Baby Spinach
serves 4

The combination of crisp, salty chicken skin with the earthiness of tarragon and tanginess of the vinegar and lemon finish make this a pretty irresistible dish. You could replace the lemon at the end with a splash of Spanish sherry vinegar if you happen to have some around.

4 Tbs red wine vinegar
2 Tbs tamari
1 Tbs olive oil
2 Tbs Farm Maple Syrup
1 tsp salt
2 tsp dried tarragon
1 tsp garlic powder
1 tsp smoked Spanish paprika
4 chicken thighs; bone in/ skin on
6 cups tightly packed fresh Farm baby spinach
¼ cup of freshly squeezed lemon juice
Freshly ground black pepper to taste

Combine vinegar, tamari, oil, Maple Syrup, salt, tarragon, garlic powder and paprika in a bowl.
Whisk vigorously until all ingredients are well combined and integrated.
Add chicken to the bowl and coat it well with the dressing.
Cover with plastic wrap and let marinade in the refrigerator for up to two hours, taking it out of the refrigerator ½ an hour before intended use.
Preheat oven to 450F.
Place thighs on an oven flat pan, making sure they don’t touch.
Roast chicken for about 40 minutes, until skin is crispy, making sure an instant read thermometer registers 165 degrees.
When ready, place thighs into a different bowl, add fresh spinach, lemon juice, and black pepper. Quickly toss all together to allow spinach to wilt a bit from the chicken’s residual heat.


Tomato Sauce with Farm Bacon & Fresh Basil

serves 4 with pasta

This one is super simple but within it you find all the elements that make the palate go crazy—crispy salty bacon, shredded parmesan, the sweetness of our Maple Syrup, sweated onions and garlic balancing the tangy tomatoes, the spicy crushed peppers——hey, it’s all there!

4 Tbs olive oil
8 oz Farm bacon sliced into thin strips
1 white onion, diced
4 cloves garlic, minced
pinch crushed red pepper
1 28ox can crushed tomatoes
1 cup chicken stock
1 Tbs tamari
1Tbs Farm Maple Syrup
2 tsp red wine vinegar
2 tsp salt
¼ cup finely chopped fresh basil
Freshly grated Parmesan cheese (on side)

Heat 2 Tbs of the oil in a medium-size pot over low-medium heat.
Add bacon strips and sauté until bacon becomes crispy, about 10 minutes.
Remove bacon from pan and discard fat from pan.
Chop bacon into small pieces and set aside.
Put pan back on stovetop; add remaining 2 Tbs of oil; add onions and cook until they become translucent.
Add garlic and crushed red pepper until garlic begins to brown; 5-8 minutes.
Add tomatoes and chicken stock and simmer at low heat for 30 minutes to allow flavors to integrate.
Finish sauce by adding all remaining ingredients.
Add crispy bacon bits to sauce and serve with cheese on side.



Great Harvest Bars
makes about 2 bars

The Gould Farm community gathers for Tea Snack every afternoon at 4pm. Regular snack fare includes fresh fruit, Farm cheeses and a surprise baked food treat. On cold winter days, especially in February and March after long hard days collecting sap, nothing makes people happier than a cup of hot tea and a Great Harvest Bar.

½ lb softened bytter
2 eggs
1 tso vanilla extract
1 cup Farm Maple Syrup
1 cup brown sugar
1 ½ cups flour
1 tsp baking soda
1 tsp salt
3 cups colled oats
2 cups chocolate chips

Preheat oven to 350F.
Cream butter and sugar unit fluffy
Stir together the eggs, vanilla and Maple Syrup and gradually add to the creamed butter until all is uniformly combined.
In a second large mixing bowl, thoroughly combine the rest of the ingredients.
Combine contents of both bowls thoroughly until completely integrated.
Spread evenly on a 9” X 11” greased baking plan.
Bake in oven 20 – 25 minutes until baked through and golden brown on top.
Allow to cool completely and cut into bars.


Sticky Buns
3 pans of 9 buns each

These sticky buns became a Farm favorite more than 10 years ago when, to great acclaim, they were made by a guest working at Roadside Café. They have been regularly in demand ever since, especially as a holiday treat and breakfast at Rawson brook. Clinician Nancy Masino Martin submitted this recipe on behalf of the Clinical Team, which is especially fond of Gould Farm’s Sticky Buns.

½ cup butter
2/3 cup firmly packed brown sugar
½ cup honey

Sweet Dough:
5 ½ cups flour
¾ cups sugar
1 tsp salt
3 packages yeast
½ cup softened butter
1 cup very hot tap water
3 eggs, room temperature

Grease three 9” cake pans.
Melt ½ cup butter in a small saucepan.
Add 2/3 cup firmly packed brown sugar and ½ cup hone and stir over medium heat until sugar is dissolved.
Pour into greased pans and cover with your choice of toppings (or none): coconut, pecans or raisins.

Sweet Dough:
In the bowl of a stand mixer or in a larger mixing bowl, thoroughly mix 1 ¼ cup flour, sugar, salt and yeast.
Add butter and hot water and mix for 2 minutes at medium speed.
Add eggs and ½ cup flour and beat at high speed for 2 minutes.
Add additional flour (about 3 ¾ cups) until the dough is smooth and elastic.
Kneed on a floured board until firm and not sticky.
Divide dough into 3 portions and roll out into a rectangle (about 8” X 12”).
Brush with melted butter and cover with brown sugar.
Roll up in a jelly-roll fashion and cut into 9 portions.
Arrange in the pan with one in the middle and the other 8 surrounding it.
Repeat for the other 2 portions of dough.
Cover and let rise, usually for 1 hour. (If making the night before, cover and refrigerate throughout the night.)
Bake at 375F for 20 – 25 minutes. Remove from the oven and let stand fr 10 minutes before turning onto a plate.
Spread the topping back onto the buns if needed.


Apple Crisp
serves 8

The Maintenance Team was a regular and lucky recipient of Jeanne Schneid’s Apple Crisp until, inevitably, word spread and the rest of the Gould Farm community insisted on their share.

Bottom Crust:
½ cup all-purpose flour
¼ tsp salt
1/3 cuup shortening
4 – 5 Tbsp cold water (seltzer water recommended)

6 – 8 medium gala apples (peeled, cored and sliced)
¼ cup sugar
½ tsp cinnamon
2 Tbsp flour

½ cup flour
½ cup brown sugar (packed)
¼ cup quick cooking oatmeal
5 Tbsp softened butter

Vanilla Ice Cream (optional)

Preheat oven to 365F.
Mix 1 ½ cups flour, salt, shortening and water in a stand-up mixer until it rolls in a ball.
Flour a spot and roll dough out big enough to fit a pie pan.
Put rolled dough in the pan; cut off excess dough.
Fill with apples.
Sprinkle ¼ cup sugar, cinnamon, 2 Tbsp flour over apples.
In a bowl add together ½ cup flour, ½ cup sugar, ¼ cup oats and mix.
Add butter and mix with a fork.
Sprinkle over apples.
Cook in oven for 40 – 50 minutes, or until topping is light brown.


Turnips & Pears
serves 4

BJ Johnson, Executive Dorector of Gould Farm from 2009 – 2012 was, and continues to be, a fan of the afternoon Tea Snack. A formidable cook, his roased Turnips & Pears is one of the more interesting to turn up on the Treat table. He has this to say: “Faced with a fridge containing very little besides turnips and pears, I recalled seeing a recipe using just those ingredients Inspired by necessity, I devised me own veriosn: it was, and continued to be, a big success in our house and has even, on occasion, made its way to the Gould Farm dining room.”

2 Tbsp olive oil
3 pears (peeled into 1/8” slices
½ cup heavy cream
1 lb turnip (peeled and cut into 3/8 half , moon slices
salt and pepper to taste

Preheat oven to 400F.
Lightly oil a 7” X 12” over dish.
Combine turnip, pears, olive oil, salt and pepper and make sure everything has a light coating of oil.
Starting with half moon turnip pieces, cover the bottom of the dish.
Place a later of pears over the turnips.
Repeat this two more times.
Cover with aluminum foil.
Roast for 30 minutes and check to see if turnip is done. If not, roast for 5 more minutes.
Drizzle with heavy cream.
Uncover and roast until turnip is tender.
Serve like pieces of lasagna.


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Gould Farm: A Hundred Years of Good Food
Editor: Rose Doyle
Graphic design: Nathan Lawton
Introduction written by: Acting Executive director, Donna Burkhart
Chief photographer: Elizabeth Blackwell
Photos and recipes contributed by the Gould Farm community.

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  • Heart warming recipes, food for the body and soul.

    — Fred Mikkelsen on December 12, 2013

27 November 2013

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