Blueberry Cream Cheese Cobbler

There’s nothing quite like the sweet, juicy taste of fresh blueberries, and this blueberry cobbler recipe perfectly captures their summery flavor. With a hint of lemon zest and creamy bits of cream cheese, this dessert is sure to be a hit at any gathering. Best of all, it’s easy to make and pairs wonderfully with a scoop of vanilla ice cream.

You’ll need:

  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 3/4 cup milk
  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 cups fresh blueberries
  • Zest of 1 lemon
  • 1 tbsp sugar
  • 4 oz cream cheese, cold and cut into bite-sized pieces
  • Powdered sugar for dusting
  • Vanilla ice cream for serving

To make:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C).
  2. Brown the Butter: In a 10″ cast iron skillet over medium heat, melt the butter and continue to stir until it goes quiet and turns brown. This should take about 5-7 minutes. Pour the browned butter into a mixing bowl and let it cool for about 15 minutes. Do not clean the skillet, as it will be used to bake the cobbler.
  3. Prepare Dry Ingredients: While the butter cools, whisk together the flour, baking powder, and salt in a small bowl. Set aside.
  4. Prepare Blueberries: In another bowl, combine the blueberries, lemon zest, and 1 tablespoon of sugar. Set aside.
  5. Make the Batter: Once the butter has cooled (it can be a little warm but not hot), add the granulated sugar and vanilla extract to the bowl. Whisk to combine. Then whisk in half of the dry ingredients, followed by the milk, and then the remaining dry ingredients. The batter should be the consistency of thin pancake batter.
  6. Assemble the Cobbler: Pour the batter into the same skillet used to brown the butter. Scatter a handful of blueberries on top, then evenly disperse the cream cheese pieces throughout the cobbler. Top with the remaining blueberries.
  7. Bake: Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Allow the cobbler to cool for at least 30 minutes. Dust with powdered sugar and serve with a scoop of vanilla ice cream. Enjoy!

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Red Potato Salad

Potato salad is a classic summer staple, and this creamy red potato salad recipe will surely be a hit at your next picnic or barbecue. This dish is delicious with a perfect blend of tender red potatoes, crunchy celery, tangy pickles, and fresh herbs, all tossed in a creamy dressing. Let’s dive into the recipe!

You’ll need:

  • 2 pounds small red potatoes
  • 2 tablespoons red wine vinegar, white wine vinegar, apple cider vinegar, or dill pickle juice
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon yellow mustard (Dijon or whole grain mustard can be substituted)
  • 2 celery stalks, finely chopped (about 1/3 cup)
  • 1 to 2 medium dill pickles, finely chopped (about 1/3 cup)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh chives
  • Salt and fresh ground black pepper

To make:

  1. Cook the Potatoes: Add the potatoes to a large pot and cover with 1 ½ inches of water. Season with salt (use one teaspoon for every quart of water). Bring the water to a boil, then reduce to a simmer. Cook for 15 to 20 minutes or until the potatoes are easily pierced with a fork.
  2. Prepare an Ice Bath: Meanwhile, set up an ice bath by adding cold water to a medium bowl filled with ice. Drain the potatoes and place them into the ice bath to cool.
  3. Chop the Potatoes: When the potatoes are cool enough to handle, chop them into bite-size chunks and add them to a large bowl. Scatter the vinegar over the potatoes and lightly season with salt.
  4. Make the Dressing: In a separate bowl, stir together the mayonnaise, sour cream, and mustard.
  5. Combine Ingredients: Add the mayonnaise mixture, celery, pickles, parsley, dill, and chives to the potatoes. Gently stir to combine, being careful not to mash the potatoes too much.
  6. Season: Season the salad with salt and pepper to taste. For best results, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.

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Strawberry Shortcake Biscuits

There’s something magical about strawberry shortcake. The combination of fluffy biscuits, sweet and juicy strawberries, and rich whipped cream is irresistible. This recipe for strawberry shortcake biscuits is the perfect way to enjoy fresh summer strawberries.

You’ll need:


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup unsalted butter, straight from the fridge
  • 1/2 cup buttermilk, cold and shaken
  • 1 large egg
  • 1 tablespoon egg + 1 tablespoon water for egg wash


  • 1 pound strawberries, stems removed (hulled), quartered, and sliced
  • 3 tablespoons white granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch kosher salt
  • 2 tablespoons powdered sugar
  • 3/4 cup heavy cream

To make:

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
  2. Mix Dry Ingredients: In a large bowl, mix together the all-purpose flour, baking powder, baking soda, and kosher salt.
  3. Grate Butter: Grate the cold butter into the flour mixture using a box grater. Transfer the bowl to the freezer for 5-7 minutes while you prepare the wet ingredients.
  4. Prepare Wet Ingredients: Measure out the buttermilk and add the egg; whisk until combined. In a small bowl, make the egg wash by whisking together the egg and water. Transfer both to the refrigerator.
  5. Combine Ingredients: Remove the bowl from the freezer. Using your hands, gently break up the butter and combine it with the flour until the mixture resembles small peas. Add the buttermilk mixture all at once to the flour mixture. Mix until barely combined, then lightly knead the dough until it forms one solid mass.
  6. Shape the Dough: Sprinkle your kitchen counter with flour and dump the dough onto it. Press the dough into a 3/4-inch thickness.
  7. Cut Biscuits: Use a 2 1/2-inch biscuit cutter to cut out the biscuits, yielding about 6 biscuits. You can recombine the scraps to get 2 more biscuits. Transfer them to the prepared baking sheet.
  8. Chill the Biscuits: If you’ve been moving slowly, place the baking sheet in the freezer for 5 minutes to get the bits of butter nice and cold again.
  9. Bake: After chilling, brush the tops of the biscuits with the egg wash. Bake in the preheated oven for 10 to 15 minutes, until tall and medium golden brown.
  10. Macerate the Strawberries: In a small bowl, mix together the strawberries, granulated sugar, vanilla extract, and a pinch of salt. Allow to stand and macerate for 10 minutes.
  11. Whip the Cream: Sift the powdered sugar into a medium bowl. Pour in the heavy cream and beat using a hand-held electric mixer or a stand mixer for about 1 to 2 minutes, until soft and pillowy.

Slice the biscuits in half. Add a spoonful of strawberries and top with a big dollop of whipped cream. Serve and enjoy!

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Tomato Zucchini Pasta

Summer is the perfect time to enjoy fresh vegetables, and what better way to do so than with a delicious Tomato Zucchini Pasta? This recipe is simple, quick, and bursting with flavors, making it an ideal choice for a light yet satisfying meal.

You’ll need:

  • 2 medium zucchinis
  • 2 cups cherry tomatoes
  • 8 oz (220g) pasta (we used fusilli)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon fennel seeds
  • 1/4 cup vegetable stock
  • 1/2 teaspoon Cayenne pepper (optional)
  • 1 cup grated parmesan
  • Fresh basil or parsley
  • 1/2 teaspoon chili flakes (optional)

To make:

  1. Cook the Pasta:
    • Begin by cooking the pasta al dente in boiling water, following the package directions. Drain and set aside.
  2. Sauté the Zucchini:
    • Dice the zucchini and heat two tablespoons of olive oil in a large skillet over medium heat.
    • Sauté the diced zucchini until golden on the edges, stirring occasionally with a wooden spoon.
    • Once cooked, remove the zucchini from the skillet and set it aside on a plate.
  3. Cook the Tomatoes:
    • Using the same skillet, add the cherry tomatoes, black pepper, fennel seeds, garlic powder, and Cayenne pepper (if using). Pour in the vegetable stock and cover the skillet with a lid.
    • Cook the tomatoes until they are blistered, stirring regularly.
  4. Combine Ingredients:
    • Push the tomatoes to one side of the skillet and add the cooked zucchini, pasta, and grated parmesan.
    • Stir everything together and reheat for a couple of minutes, adding more vegetable stock if necessary to keep the mixture moist.
  5. Serve:
    • Serve the tomato zucchini pasta immediately, drizzling olive oil on top and adding more parmesan if desired.
    • Garnish with fresh basil or parsley and a sprinkle of chili flakes for an extra kick.

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Cooking Dandelion Greens

Dandelion greens, often seen as a pesky weed, are a nutritional powerhouse and a delightful addition to your culinary repertoire. If you’re new to dandelion greens or looking for fresh ways to prepare them, this guide will walk you through the steps from harvest to table.

Preparing Dandelion Greens

Rinse the greens thoroughly in cold water to remove dirt and debris. Repeat the rinsing process until the water runs clear. Remove any thick or tough stems which can be fibrous and bitter. Soak the greens in cold water for 10-15 minutes to reduce bitterness. Some people prefer to add a splash of vinegar or lemon juice to the soaking water.

Cooking with Dandelion Greens

Dandelion greens are versatile and can be used in a variety of dishes. Here are some popular methods to prepare them:


For a fresh, crisp salad, use the raw greens. Pair them with bold flavors to balance their natural bitterness. Here’s a simple recipe:


  • 2 cups dandelion greens, chopped
  • 1 small red onion, thinly sliced
  • 1 avocado, diced
  • 1/4 cup crumbled feta cheese
  • 1/4 cup toasted nuts (walnuts or almonds)


  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste


  1. Combine the dandelion greens, red onion, avocado, feta cheese, and nuts in a large bowl.
  2. Whisk together the dressing ingredients and pour over the salad.
  3. Toss to coat and serve immediately.

Sauteed Dandelion Greens

Sauteeing is a quick and easy way to prepare dandelion greens. This method mellows their bitterness and brings out a rich, savory flavor.


  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 4 cups dandelion greens, chopped
  • Salt and pepper to taste
  • Lemon wedges for serving


  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the garlic and sauté until fragrant, about 1 minute.
  3. Add the dandelion greens and cook until wilted, about 3-5 minutes.
  4. Season with salt and pepper.
  5. Serve with a squeeze of fresh lemon juice.

Dandelion Pesto

For a unique twist on traditional pesto, try using dandelion greens. This vibrant sauce is perfect for pasta, sandwiches, or as a dip.


  • 2 cups dandelion greens, chopped
  • 1/2 cup basil leaves
  • 1/4 cup pine nuts or walnuts
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic
  • 1/2 cup olive oil
  • Salt and pepper to taste


  1. Combine the dandelion greens, basil, nuts, Parmesan cheese, and garlic in a food processor.
  2. Pulse until the mixture is coarsely chopped.
  3. With the processor running, slowly add the olive oil until the pesto reaches your desired consistency.
  4. Season with salt and pepper.

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Bacon-Wrapped Asparagus

Asparagus is delicious on its own, but when you add bacon, you have an irresistible culinary combination! Try this delicious recipe paired with baked potatoes or shrimp skewers.

You’ll need:

  • 20 thick asparagus spears (washed & trimmed)
  • 1 tbsp olive oil
  • seasoning to taste (go easy on the salt)
  • 10 bacon slices

To make:

Step 1: Preheat and Prepare

  • Preheat your oven to 400° F (200° C).
  • Prepare a large sheet pan with parchment paper or foil for easy cleanup.

Step 2: Prepare the Asparagus

  • Wash and trim the asparagus spears.
  • Brush with a bit of olive oil.
  • Season with black pepper, garlic powder, and a pinch of salt (remember, the bacon is already salty!).

Step 3: Wrap with Bacon

  • Cut the bacon strips in half length-wise.
  • Wrap each asparagus spear tightly with a bacon strip.

Step 4: Cook to Perfection

  • Place the bacon-wrapped asparagus on the prepared sheet pan.
  • Cook in the middle rack of the oven for 20-25 minutes or until:
    • The bacon is crispy.
    • The asparagus is tender.
  • If you like extra crispy bacon, turn the broiler on for the last few minutes of cooking.

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Sausage, Potato, and Kale Soup

This rich, belly-filling soup is one of our favorite ways to serve our farm-grown kale. This recipe serves four, but you can double it for a crowd. Serve it up with cracked black pepper and rustic, crunchy bread!

You’ll need:

  • 1lb smoked beef sausage, kielbasa, or andouille sausage, sliced into coins
  • 1 medium yellow onion, finely chopped
  • 4-6 cloves minced fresh garlic
  • 1 to 2 heaped teaspoons sweet smoked paprika
  • 4 medium potatoes, cubed
  • 32 ounces of no-sodium chicken bone broth
  • 2 tablespoons heavy whipping cream or half & half
  • 4 cups roughly chopped kale
  • lots of fresh ground black pepper to taste

To make:

Bring a large, heavy-bottomed saucepan to medium heat. Add the sliced sausage. Sauté for 2-3 minutes until golden.

Add onion and garlic, stirring and cooking for 5 minutes until onions are translucent and garlic fragrant.

Add 1 heaping teaspoon of smoked paprika, potatoes, and bone broth. 

Place the lid on and cook for 15-20 minutes until the potatoes are cooked through and tender enough to easily mash a few with the back of a fork. 

Add the kale and heavy cream, lower the heat, and simmer for 2-3 minutes until the kale wilts. 

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Delicious Tuna Salad

Tuna salad is a delicious way to use our farm-fresh celery. We love this salad on a nice piece of whole-grain bread, a croissant, or on top of our crisp butterhead lettuce. 

You’ll need:

• 2 5oz cans of no-salt-added solid white tuna in water, drained well
• ¼ cup finely diced red onion
 2 large ribs celery, finely diced
 2 tablespoons fresh dill, finely chopped
• ¼ cup plus 1 tablespoon real mayonnaise
 1 teaspoon yellow, Dijon, or whole-grain mustard
• ½ teaspoon freshly cracked black pepper
• ½ teaspoon lemon zest
• ¼ teaspoon salt, plus an extra pinch

To make:

In a medium bowl, combine the tuna with the remaining ingredients and mix well. Refrigerate until ready to serve.

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Roasted Radishes

Radishes are often overlooked, but they make a delicious and healthy side dish when roasted in the oven. This simple recipe transforms radishes into a savory, fork-tender side for your main course. Adding spices, sour cream, and optional bacon bits elevates this dish to a new level of flavor. Here’s how you can easily make oven-roasted spiced radishes at home.

You’ll need:

  • Radishes, halved
  • Olive oil
  • Salt
  • Ground black pepper
  • Garlic powder
  • Onion powder
  • Paprika
  • Optional: sour cream and bacon bits for garnish

To make:

  1. Preheat Your Oven: Start by heating your oven to 350 degrees.
  2. Prepare the Radishes: Combine the halved radishes in a medium bowl with good olive oil. Sprinkle salt, pepper, garlic powder, onion powder, and paprika over the radishes. Mix well, ensuring each radish is evenly coated with oil and the spice mixture. 
  3. Arrange the Radishes for Roasting: Line a baking sheet or a casserole dish with aluminum foil for easy cleanup. Arrange the spiced radishes cut side down on the sheet. Spreading them out evenly will allow them to roast properly.
  4. Roast the Radishes: Place the baking sheet in the oven and roast the radishes for about 25-30 minutes. They should be fork-tender and nicely caramelized on the outside.
  5. Final Seasoning: Once roasted, remove the radishes from the oven and taste them. If needed, adjust the seasoning with additional salt and pepper. 
  6. Garnish and Serve: Add a dollop of sour cream to the radishes for a creamy texture and rich flavor before serving. If you like a bit of crunch and extra taste, sprinkle some bacon bits over the top. These garnishes add a wonderful contrast to the soft and spicy radishes.

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Sweet Potato Tacos

Brighten your dinner routine with these vibrant and delicious spicy sweet potato tacos, topped with a fresh cilantro-lime crema. This dish is perfect for anyone looking to add a flavorful vegetarian option to their meal plan. Let’s dive into this easy-to-follow recipe that combines the sweetness of roasted sweet potatoes with the zesty punch of homemade crema.

You’ll need:

Honey lime crema

  • 1/4 cup sour cream
  • 1 Tbsp minced fresh cilantro
  • 1 tsp honey
  • 1/2 medium lime juiced
  • pinch of kosher salt, black pepper, and chili powder


  • 1 1/2 lbs. sweet potatoes peeled and diced into 1/2-inch cubes
  • 4 Tbsp olive oil divided
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • small yellow onion minced
  • cloves garlic minced
  • 15 oz can black beans drained and rinsed well
  • 8 oz can whole kernel corn drained
  • 3 Tbsp honey
  • 3 Tbsp fresh lime juice
  • 2 Tbsp minced fresh cilantro


  • soft flour or corn tortillas
  • shredded purple cabbage
  • diced avocado
  • minced fresh cilantro
  • sliced green onions
  • any other desired toppings

To make:

Preheat oven to 425°F, and line a large baking sheet with aluminum foil. Set aside. 

Make crema

  • Add all the crema ingredients (sour cream, cilantro, honey, lime juice, salt, pepper, and chili powder) to a food processor. Pulse a few times until well combined, transfer to an airtight container, and refrigerate until tacos are ready to serve.

Roast sweet potatoes

  • Add diced sweet potatoes to a mixing bowl. Pour in 2 1/2 Tbsp olive oil and stir to combine. Add paprika, cumin, chili powder, salt, coriander, black pepper, and cayenne, and stir well to combine.
  • Transfer sweet potatoes to prepared baking sheet, and bake for 22-25 minutes, stirring halfway through, until fork tender and caramelized.

Make filling

  • While the potatoes are roasting, heat a large skillet over medium-high heat. Once hot, add 1 1/2 tbsp olive oil and minced onion. Cook, stirring often, for about 5 minutes.
  • Add garlic and cook, stirring often, for about 30 seconds.
  • Reduced heat to med-low, and stir in black beans and corn.
  • Once the sweet potatoes have roasted, add them to the skillet with the black beans and corn, then stir in honey, lime juice, and cilantro.


  • Serve in charred flour tortillas, drizzled with crema, and topped with whichever toppings you’d like.

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