Wild Flower Pantry Boston

Recipes + Suppliers

Arugula Tomato Grilled Cheese
Iggy's whole wheat sour dough,* sliced, or Gillian's gluten-free sliced bread*
Smith's sharp cheddar cheese,* or Robinson's Family Swiss cheese*
Long Wind Farm organic tomatoes,* sliced
Valincenti Pasta Farm's arugula pistachio pesto*
Kate's butter,* or Olympiana olive oil*
​* These ingredients are available at Wildflower Pantry!​

Slice bread, cheese, and tomatoes. Spread pesto on one side of each slice of bread. Heat a skillet or griddle on high. Apply a little butter or oil, and place one slice of bread, pesto side up. Arrange cheese and tomatoes, and top with a second slice, pesto side down. Press gently. When the bottom bread is toasted, carefully turn sandwich over and repeat until second bread is toasted. Serve with Maine Vintage Chips* or Soup Guy's bootleg chili.*



New England Locavore Fish Tacos
Haddock or Cod, locally caught*

Onions from Heron Pond Farm*
Olympiana Olive Oil* OR Full Sun Craft Sunflower Oil*
Soluna Garden Farm Chili Powder*
Apotheker's Smoke & Spice Cocoa Powder*
Maine Sea Salt*
Stonewall Kitchen Spicy Corn Relish*
Sweet Sisters Pepper Relish* OR Sweet Sisters Spicey Pepper Relish*
Mi Tierra Organic Corn Tortillas*
Brookford Farm Queso Fresco*
* These ingredients are available at Wildflower Pantry!​

Chop onion and sauté in oil. Add fish, chili powder, a dash of cocoa powder and sea salt. Sauté until cooked through, stirring frequently. Using a fork, break up the fish. Grate cheese. Heat tortillas briefly one by one on a hot, dry pan, keeping warm under a towel or cloth napkin until done. To serve, pile a small amount of fish, and a spoonful each of corn relish, pepper relish, and cheese. Oh, so tasty! Also, you can switch Walden Local grass-fed ground beef or Stillman's Quality Meats chicken breast for the fish and make completely different, super tasty tacos.


Maple Bacon Roasted Brussel Sprouts
Brussel sprouts from Heron Pond Farm*
Onions from Heron Pond Farm*

Olympiana Olive Oil*
Bacon from Kellie Brook Farm*
Maple syrup from North Hadley Sugar Shack*
* These ingredients are available at Wildflower Pantry!

Chop the onions and remove the sprouts from the stalk. Sauté the onions until soft in olive oil. Dice the bacon. In an oven safe dish, toss the sprouts, bacon, sauted onions, and a drizzle of maple syrup. Roast in the oven, uncovered at 350F until the bacon is done and the sprouts are slightly charred. The sweet, salty, smokey result is sure to please.

Apple Cider Cranberry Sauce
Old Friends Ginger Syrup*
Sugar Hill

Fresh Cranberries*
water
* These ingredients are available at Wildflower Pantry!


Put the cranberries and just a little water into a pot and simmer it, covered, until the cranberries pop. Stir (and mash), and add the syrup to taste. Serve warm or chilled. Unbelievable flavor with the easiest of prep!

Mashed Sweet Potatoes
Stillman's Farm Sweet Potatoes*
Kate's Salted Butter*
ShawFarm Milk*
Maine Sea Salt*
Soluna Garden Farm Good Stuff Spice Blend*
water

* These ingredients are available at Wildflower Pantry!

Peel and chop the sweet potatoes. Put them in a vegetable steamer (with water) and steam until soft. (Alternatively, boil them in water.) Transfer to a bowl and mash with butter, milk, salt, and spice blend until desired texture. Gorgeous color and taste.

Ginger Roasted Vegetables
Pete's Greens Baby Potatoes,* and Real Baby Carrots*
Stillman's Farm Honey Nut,* Butternut,* and/or Acorn Squash;* Red Onions;* and/or Turnips,* and Parsnips*
Old Friends' Ginger Syrup*
Olympiana Early Harvest Extra Virgin Olive Oil*
Maine Sea Salt*
Soluna Garden Farm Garam Masala*
Champlain Orchards Apple Cider*

* These ingredients are available at Wildflower Pantry!

Peel and chop squash and root vegetables. Peel and half or quarter the onions. Half or quarter potatoes and carrots. Add all the vegetables, syrup, cider, oil, and spices to a baking dish and toss to coat completely. Cover and roast in a 350F oven until mostly done (usually 45-60 minutes). If there is a lot of fluid left, uncover and finish baking. This beautiful dish will knock your socks off.


Potato Leek Soup
1-2 leeks* rinsed and chopped
1 onion* peeled and chopped
butter*
2-3 pounds potatoes* diced
3-5 cups vegetable broth* or chicken bone broth*
salt and pepper
bay leaf
1 cup whole milk*
​Iggy's whole wheat round loaf*

* These ingredients are available at Wildflower Pantry!

Sauté the leeks and onion in butter. Once soft, add the potatoes, broth, salt and pepper, and bay leaf. Cover and let simmer until the potatoes are cooked. Using a stick blender or a food processer, or (if you like it a bit lumpy) a potato masher, puree/mash the soup. When done, gently add milk until it is the right consistency and warm up to the right tempature. Serve with Iggy's whole wheat round loaf of bread for an easy and filling dinner.


Spetsofai: Greek Sausage and Peppers
1-2 pounds sausage* diced (we have chorizo, Italian, Weisswurst, and farmer's blend to choose from)
1-2 pounds peppers* diced (we have bell, Italian, jalapeño, and chili)
onions* diced
garlic* diced
olive oil to sauté in
splash of wine to deglaze the pan
diced or pureed tomatoes
salt and pepper
bread* to serve with
* These ingredients are available at Wildflower Pantry!

Sauté the sausage and onion in the olive oil. Add the garlic and sauté for just a little longer. Add the wine and scrape up all the good bits. As the wine evaporates, add the tomatoes, salt and pepper, and the peppers. Cover and simmer until the peppers are soft (20-30 minutes). Serve with Dan's Brick Oven Stone-Ground Whole Wheat Sour Dough, or Iggy's.

Today's Shepherd's Pie at Wildflower Pantry
1-2 small (or one medium) winter squash*
1-2 onions*
3-4 beets*
3-4 carrots*
fresh dill*
1-2 Italian peppers*
1/4 pound shiitake mushrooms*
olive oil* (a drizzle for sautéing)
1 pound ground beef* (or chopped sausage* or diced chicken*)
4-8 potatoes (we have purple, red-skinned, and Yukon gold)
milk*
butter*
salt and pepper
* These ingredients are available at Wildflower Pantry!

Roughly chop your potatoes and put to steam.

While they are steaming, skin the winter squash and chop it, the onions, beets, carrots, peppers, and mushrooms. Drizzle olive oil (or butter if you prefer) in a large sautéing pan. On medium heat, add the mushrooms. Stirring intermittently, until the juices are released (time will depend on how juicy the mushrooms are), and evaporate. Add the onions (and a little more oil or butter if needed) and sauté until limp. Add the root vegetables, dill, and meat (if using), and continue cooking until mostly done. Add the peppers and cook a little more.

When the potatoes are done, transfer to a bowl and mash with milk and butter and salt and pepper to taste. (This should be mashed potatoes when you are done.)

Transfer the vegetables and meat and mushrooms to a baking dish. Top with a layer of mashed potatoes. Pop into a 350F oven until the mashed potatoes have lightly golden edges. Serve hot. We especially love it with cheese and a salad.


Pumpkin Apple Barndance Soup with Crusty Bread
1-2 small winter squash (depending on the size of your soup)*
Greek olive (to drizzle on the squash and to sauté in)*
salt and pepper, powdered cinnamon and ginger to taste
3-6 apples*
1 onion*
1-2 cups apple cider*
4-6 ounces Robinson Barndance cheese*
* These ingredients are available at Wildflower Pantry!

Half the squash, scoop out the seeds, and drizzle with olive oil and sprinkle with spices. Put the halves face down on a cookie sheet or in a baking dish. (You might put down tin foil first to make clean up easier.) Put them in the oven at 400F until the flesh is soft. Then take out to cool enough to work with.

Meanwhile, peel, core and chop the apples and onion. In a soup pot sauté the apple and onion in a little olive oil until soft. Add the apple cider.

Grate the cheese.

When the squash is ready, scoop the cooked flesh into the apple-onion mix. Depending on desired consistancy, you can mash with a potato masher, or purée (with a stick blender, or in batches in your blender/food processor). Put back on the heat and add the grated cheese a little at a time, stirring in. 

Serve hot with one of our beautiful crusty breads (today from Iggy's or from Sophia's.)

Happy eating!



Suppliers:
Here is a partial list of the fabulous farmers and food makers help us nourish you:

Alex's Ugly Sauce
Apex Orchards
Apotheker's Kitchen
​Ava's Caramel Corn
Baer's Best
Baraka Birth
Better Bagels
Bisousweet
Calcutta Curry
Carr's Ciderhouse
Crown of Maine Co-Op
Cuisine en Locale
Dan's Brick Oven Breads
Dottie's Delights
Doves and Figs
Dulce and Rugosa
Fōmū
Four Star Farms
Goodness Gracious
Heron Pond Farm
Iggy's Bread
Ivyee's Honey
Jubalí
Kalahari Biltong
Katalyst Kombucha
Lake Champlain Chocolates
Maine Root Sodas
Makomas
Maple Valley Creamery
McCrea's Candies
Metro Pedal Power
Mi Tierra Organic Corn Tortillas
Misty Brook Farm
Mycoterra Farm
North Hadley Sugar Shack
Olympiana
Once Again Seed and Nut Butters
Q's Nuts
Real Pickles
Red Barn Coffee
Robinson Farm
Samira's Homemade
Scarpetta Sauce
Seventh Generation
Shaw Farm
Sir Kensington's
Smith Farmstead Cheeses
Soluna Garden Farm
Sophia's Greek Pantry
Spindrift
Stillman's Farm
Stillman's Quality Meats
Stonewall Kitchen
Stony Brook Wholehearted Foods
Sweet Sisters
Tea is the Way
Tea Village
Tortilleria La Nina
Urban Kitchen Homemade
Urban Moonshine
Valicenti Pasta Farm
Vermont Bread
Walden Local Meats