Turnips are often overlooked in favor of their more familiar cousins, but when roasted, they develop a mellow sweetness that perfectly balances the hearty earthiness of russet potatoes. A hint of garlic, a touch of rosemary, and a good drizzle of olive oil bring it all together.

You’ll need: 

• 3 turnips, peeled and cubed

• 3 russet potatoes, scrubbed and cubed

• 2 garlic cloves, chopped

• 4 tablespoons olive oil

• 1 teaspoon dried rosemary

• Salt and freshly ground black pepper, to taste

To make:

Preheat your oven to 375°F.

In a large bowl, toss the cubed turnips, potatoes, and chopped garlic with the olive oil until evenly coated.

Sprinkle in the rosemary, season generously with salt and pepper, and toss everything again.

Spread the vegetables out in a single layer on a rimmed baking sheet.

Roast for 30 minutes to 1 hour, turning the vegetables occasionally with a spatula or gently shaking the pan. You’re looking for a golden-brown exterior and a fork-tender bite.

This dish pairs beautifully with roasted meats, grilled sausages, or a hearty lentil stew. Or enjoy it as a standalone vegetarian comfort meal with a dollop of sour cream or a sprinkle of fresh herbs.

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Let’s talk about a classic that never goes out of style: chicken salad. It’s quick, satisfying, and endlessly versatile—perfect for meal prep, picnic lunches, or a lazy dinner when you don’t feel like cooking (we’ve all been there). This version is creamy, crunchy, and full of flavor, with a little kick from Dijon mustard and a fresh herbal touch thanks to dill. Whether you’re piling it onto sandwich bread, scooping it into lettuce cups, or enjoying it straight from the bowl (no judgment), this is the kind of recipe you’ll keep coming back to.

You’ll need:

• 2 cups cooked chicken, chopped or shredded

• ½ cup mayonnaise

• 1 farm-fresh celery, diced

• 1 green onion, thinly sliced

• 1 teaspoon Dijon mustard

• ¼ teaspoon seasoned salt (add more to taste)

• ⅛ teaspoon black pepper (or to taste)

• 1 teaspoon chopped fresh dill (or ¼ teaspoon dried dill, optional)

To make:

In a medium bowl, combine the chicken, mayonnaise, celery, green onion, mustard, salt, pepper, and dill (if using). Mix everything until well combined. Taste and adjust seasoning if needed. Add a little more salt or pepper to suit your preferences.

Serve however you like—between slices of your favorite bread, wrapped in lettuce, scooped onto a green salad, or with crackers.

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Looking for a quick and flavorful dinner? This Honey Glazed Salmon is here to save the day—especially when made with Falcon Ridge Farm’s fresh, locally harvested honey. Paired with tender, flaky salmon perfectly balances sweet, savory, and satisfying. Pair it with your farm-fresh greens for a healthy, family-friendly meal. Let’s cook!

You’ll need:

For the Salmon:

• 4 (6 oz) salmon filets
• ½ tsp kosher salt
• ½ tsp black pepper
• ½ tsp smoked paprika (or regular paprika)
• ¼ tsp blackening seasoning (optional for extra depth)

For the Sauce:

• 3 Tbsp butter
• 2 tsp olive oil
• 6 cloves garlic, minced
• ½ cup honey
• 3 Tbsp water
• 3 Tbsp soy sauce
• 1 Tbsp sriracha sauce (adjust to taste)
• 2 Tbsp lemon juice

To make: 

Pat the salmon dry and season both sides with salt, pepper, paprika, and optional blackening seasoning. Set aside.

Preheat your oven’s broiler and move the rack to the middle to avoid burning. Melt butter and olive oil in a large oven-safe skillet over medium-high heat. Stir in garlic, honey, water, soy sauce, sriracha, and lemon juice. Let it simmer for about 30 seconds.

Add the salmon skin-side down and cook for 3 minutes, spooning sauce over the top as it cooks.

Transfer the skillet to the oven and broil for 5–6 minutes. Baste once more halfway through. The salmon should be caramelized, cooked through, and flaky.

Serve with farm-fresh produce and enjoy!

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This quick, colorful chickpea salad is flavorful and loaded with farm-fresh microgreens and crisp produce from our field! It’s the perfect way to use those radishes and greens to delicious use—tossed together with a zesty vinaigrette and topped with shaved parmesan cheese. It’s light, crunchy, and ready in minutes!

You’ll need:

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 (15 oz) can no-salt-added chickpeas, drained and rinsed
• 1 cup diced radish
• 1 cup quartered tomatoes
• 4 oz spinach microgreens, washed and patted dry
• ¼ cup crumbled cheddar cheese

To make:

Drain and rinse your chickpeas. Wash the microgreens and gently pat them dry with a paper towel. Slice the radishes thinly and cut the tomatoes into bite-sized pieces.

Whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper in a large bowl for the dressing.

Add the chickpeas, radish, tomatoes, and spinach microgreens to the bowl. Toss well to coat everything evenly in the vinaigrette.

Sprinkle shaved parmesan and serve immediately.

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If you’re looking for a fast and flavorful way to serve leafy greens, this Sautéed Swiss Chard with Garlic and Lemon is a go-to recipe that deserves a spot in your weekly rotation. It’s bright, garlicky, and ready in under 10 minutes—a fresh and healthy side dish that pairs perfectly with everything from roasted chicken to grilled salmon.

You’ll need:

• • 2 bunches Swiss chard (about 1 pound)
  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • ¼ teaspoon sea salt, plus more to taste
  • Freshly ground black pepper
  • Lemon wedge, for squeezing

To make:

Slice the stems off the leaves. Chop the stems into thin slices (about ¼ inch) and coarsely chop the leaves.

Warm the olive oil in a large skillet over medium heat. Add the chard stems and cook for 1–2 minutes, just until they start to soften.

Toss in the chopped leaves, sliced garlic, salt, and a few grinds of pepper. Sauté for another 1–2 minutes, until the leaves are just wilted and tender.

Remove from heat, squeeze fresh lemon juice over the top, and toss to combine. Taste and adjust seasoning as needed.

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There’s nothing quite like a slow-cooked pot roast to bring warmth and comfort to the table. This oven-braised version is rich, hearty, and flavorful—perfect for a lazy Sunday or a special family dinner. With tender chunks of beef, perfectly cooked vegetables, and a savory homemade gravy, it’s a one-pot wonder that’ll have everyone returning for seconds.

You’ll need:

• 3–4 lb. boneless beef chuck roast
• 2–3 Tbsp. Montreal Steak Seasoning
• 2 Tbsp. olive oil
• 1 large yellow onion, halved and cut into 1-inch pieces
• 1 tsp. Kosher salt
• ½ tsp. freshly ground black pepper
• 3 cloves garlic, minced
• 1 Tbsp. fresh thyme leaves
• 1 bay leaf
• ½ cup red cooking wine
• 2 cups reduced-sodium beef broth
• 3 celery ribs, cut into 2-inch pieces
• 6 medium carrots, cut into 2-inch pieces
• 6–8 small Yukon Gold potatoes, whole or halved if large
• 3 Tbsp. all-purpose flour

To make:

Preheat your oven to 300°F. Pat the roast dry with paper towels, then season generously on all sides with Montreal Steak Seasoning.

In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned—this adds flavor. Once seared, remove the meat and set it aside on a plate.

Add the chopped onion to the pot along with salt and pepper. Cook until tender, about 7–8 minutes, then stir in garlic, thyme, and the bay leaf. Cook for 1 minute more.

Pour in the red wine and scrape up all the delicious brown bits stuck to the bottom of the pan. Return the roast and any juices to the pot. Add the beef broth, then nestle in your farm-fresh celery, carrots, and potatoes around the meat.

Cover the Dutch oven and bake for 2 to 2½ hours, or until the roast is fork-tender.

Remove the roast and vegetables to a platter and keep warm. Discard the bay leaf and skim off any excess fat from the pot. Bring the remaining liquid to a boil, then reduce the heat and let it simmer for about 5 minutes.

Whisk a few spoonfuls of the hot liquid in a small bowl with the flour until smooth. Slowly whisk that back into the pot, stirring constantly, until the gravy thickens to your liking.

Slice the roast, plate it with tender veggies, and ladle over the rich, homemade gravy. Serve with warm bread to soak up every last drop—or just a fork, because honestly, it’s that good.

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These mashed sweet potatoes are buttery, smooth, and the perfect blend of savory and sweet. Whether you’re serving them up for a holiday feast or a cozy weeknight dinner, they’re a comforting side dish that’s always a hit!

You’ll need:

• 4 pounds sweet potatoes, peeled

• ⅓ cup butter, cut into 4 pieces

• ⅓ cup half and half or milk, warmed

• Salt and black pepper, to taste

• Optional: A sprinkle of cinnamon for serving

To make:

Dice peeled sweet potatoes into 2-inch chunks for even cooking.

Bring a large pot of salted water to a boil. Add the sweet potatoes and cook for about 15 minutes until they’re fork-tender.

Drain the potatoes well and let them sit in the strainer for a few minutes to steam dry—this helps keep the mash from getting watery.

Transfer the potatoes back to the pot or a large mixing bowl. Add the butter and mash until mostly smooth. Slowly pour in the warmed cream or milk, a little at a time, until you reach your desired consistency. You might not need all of it.

Season with salt and black pepper to taste. Serve hot, and if you’re feeling festive, top with a light sprinkle of cinnamon for a touch of warmth.

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Add a touch of rustic charm to your holiday decor with a simple and fun-to-make Christmas rag banner! This scrappy garland is perfect for draping across your mantel, windows, or tree.

You’ll Need:

• Yarn or string
• Tape measure
• Fabric scissors
• A heavy object (like a thick book)
• Fabric strips
• Wooden beads

To make:

1. Gather Fabric Strips: Cut fabric strips about 16 inches long and 1 inch wide. A little variety in width (from 1/2 inch to 1 1/2 inches) can add texture and character to the banner.
2. Layout Your Colors and Textures: Start laying them out as you gather or cut your fabric strips. Mix and match colors, patterns, and textures to get a feel for the final look.
3. Measure and Cut Strips: For a garland that spans 6 feet, you’ll need approximately 240 strips of fabric. You can add more or less depending on how long you want your banner to be.

Assembling the Banner:

1. Prepare the String: Reel a long lead of yarn or string and place it on a flat surface. Secure one end with a heavy object, like a thick book, to keep it taut and in place.
2. Tie the Strips: Fold each fabric strip in half. Hold the string taut with your left hand. With your right hand, position the folded strip across the string, with the fold facing to the right. Create a “birdie beak” with your right hand and poke through the loop under the string. Grab the two tails of the fabric strip and pull them through the loop, securing the fabric to the string. Continue until your garland is full.
3. Finishing Touches: Make a loop at each end of the garland for easy hanging. Cover the knots with wooden beads or festive accents for added charm if desired.

Display and Enjoy!

Hang your rag banner across your fireplace, stair railings, or over doorways to add cozy, handmade flair to your holiday setup. This project is simple, customizable, and a great way to use up fabric scraps while creating beautiful, personalized decor. Happy crafting!

You can find more holiday recipes and crafts on our farm blog!

Are you looking for a creative and festive way to add a touch of handmade charm to your Christmas tree this year? These DIY snowman ornaments are the perfect solution! Made with just a few simple materials, they’re a delightful addition to your holiday décor and a fun project for kids and adults alike. Follow the steps below to create your very own snowman ornaments!

You’ll need:

• 3 large white beads
• Paint pens (black, orange, and optional colors for decoration)
• 12 inches of twine

To make:

• Gather three large white beads. These will form the snowman’s body and head.
• Using a black paint pen, draw two small dots for the eyes and a series of dots for the mouth.
• Create a small carrot-shaped nose in the center of the bead with an orange paint pen. Let the paint dry before handling.
• Take another bead and use the black paint pen to draw a vertical row of buttons. This bead will be the snowman’s torso.
• To assemble your snowman, fold your 12-inch piece of twine in half. Thread the beads onto the twine in this order: First, a plain white bead (the snowman’s base). Second, the bead with the buttons. Finally, the decorated snowman head.
• To secure the beads, tie a knot below the bottom bead to keep the beads in place. Tie another knot above the snowman’s head to create a loop for hanging.
• If you’d like, use paint pens to add extra details, such as rosy cheeks, a scarf, or even a little hat!

Your snowman ornament is now ready to grace your Christmas tree. Hang it on a branch and enjoy the festive cheer it brings. These adorable ornaments also make great gifts or gift toppers for friends and family.

You can find more holiday recipes and crafts on our farm blog!