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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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:

Biscuits

• 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

Strawberries

• 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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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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This Bok Choy Stir Fry with Chicken recipe is a delightful fusion of tender chicken, fresh vegetables, and a unique blend of sauces that will make your taste buds sing. 

You’ll need:

Chicken Marinade:

• 1 lb chicken breast, thinly sliced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1 teaspoon grated ginger

Stir Fry:

• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 large onion, thinly sliced
• 2 bell peppers (red and yellow), thinly sliced
• 1 large carrot, julienned
• 4 cups bok choy, chopped
• 1 cup snap peas
• 3 green onions, sliced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon chili paste (optional, for heat)
• Salt and pepper to taste
• Sesame seeds, for garnish

To make:

1. Marinate the Chicken:
   • Mix a bowl of soy sauce, rice vinegar, sesame oil, cornstarch, and grated ginger.
   • Add the thinly sliced chicken breast to the marinade, ensuring all pieces are well coated. Let it marinate for at least 15 minutes to allow the flavors to infuse.
2. Prepare the stir-fry sauce:
   • Mix soy sauce, oyster sauce, hoisin sauce, and chili paste in a small bowl if you like a bit of heat. Set this sauce aside.
3. Cook the Chicken:
   • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
   • Add the marinated chicken and cook until it’s no longer pink about 5-7 minutes. Once cooked, remove the chicken from the skillet and set it aside.
4. Cook the Vegetables:
   • In the same skillet, add the remaining tablespoon of vegetable oil.
   • Sauté minced garlic and ginger for about 30 seconds until they become fragrant.
   • Add the sliced onion, bell peppers, and carrot. Stir fry these vegetables for about 3-4 minutes until they soften.
   • Next, add the chopped bok choy and snap peas. Continue cooking for another 2-3 minutes until the vegetables are tender yet crisp.
5. Combine Everything:
   • Return the cooked chicken to the skillet with the vegetables.
   • Pour the prepared stir-fry sauce over the chicken and vegetables, stirring to coat everything evenly.
   • Let the mixture cook for 2-3 minutes to ensure everything is well combined and heated.
6. Serve:
   • Transfer your bok choy stir fry with chicken to a serving dish.
   • Garnish with sliced green onions and a sprinkle of sesame seeds.
   • Serve hot, accompanied by steamed rice or noodles for a complete meal.

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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:

Salads

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

Ingredients:

• 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)

Dressing:

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

Instructions:

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.

Ingredients:

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

Instructions:

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.

Ingredients:

• 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

Instructions:

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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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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It’s strawberry season again here at the farm! Whether you’ve gotten our strawberries in your farm box or picked them up at our farmer’s market booth, this recipe combines juicy, sweet strawberries with a buttery, crispy topping that speaks to the soul. 

Ingredients:

Filling:
5 heaping cups of farm-fresh strawberries, hulled and quartered
1/4 cup granulated white sugar
1 teaspoon vanilla extract
3 Tablespoons cornstarch

Topping:
1 cup all-purpose flour
3/4 cup old-fashioned oats
2/3 cup granulated white sugar
2/3 cup packed brown sugar
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 cup (1 stick) butter, melted

Preheat your oven to 350 degrees. This ensures that our crumble will bake evenly and get that perfect golden crust we love.

Grab a deep pie plate or a large baking dish. Grease it with butter or cooking spray to prevent any sticking. There’s nothing sadder than a crumble that won’t leave the dish!

Strawberry mixture:
In a large bowl, combine chopped strawberries with sugar. This sweetens the strawberries and brings out their natural juices, making our crumble extra flavorful.

Add a sprinkle of cornstarch and a dash of vanilla extract to this. The cornstarch will help thicken the strawberry juices, creating a lovely syrup as it bakes, while the vanilla adds an aroma and depth of flavor that elevates the dish. Stir until every strawberry is coated, then pour it all into your prepared baking dish.

Topping:
Whisk together flour, oats, a blend of brown and granulated sugar, a pinch of salt, and a touch of cinnamon in a medium-sized bowl. 

Pour the melted butter over the dry mixture. Stir it in until everything looks moist and well-coated. This will give our topping that irresistible golden brown color and a crunch that contrasts beautifully with the soft, juicy strawberries underneath. Sprinkle this crumb mixture over the strawberries. 

Slide your dish into the oven and bake for 35-40 minutes. It’s done when the fruit bubbles and the topping turns golden brown.

Allow it to cool slightly, then serve warm with a generous scoop of vanilla ice cream. Enjoy! 

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Broccoli is a versatile and nutrient-packed vegetable. Broccoli, known for its high vitamin C, vitamin K, and fiber content, among other nutrients, is a staple in healthy eating. This simple dish combines the savory flavors of garlic and Parmesan with the natural, earthy taste of broccoli, making it a hit with the whole family.

Ingredients:

• 2 heads of broccoli, cut into florets
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Lemon zest (from 1 lemon)
• Red pepper flakes (optional, for a bit of heat)

Instructions:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C), ensuring it’s hot and ready for roasting.
2. Prep the Broccoli: Wash the broccoli heads and cut them into bite-sized florets. Pat them dry to ensure they roast properly.
3. Mix the Ingredients: In a large bowl, toss the broccoli florets with olive oil, minced garlic, salt, and pepper, ensuring each piece is well coated.
4. Roast the Broccoli: Spread the broccoli on a baking sheet in a single layer, making sure there’s space between the florets for even roasting. Place in the oven and roast for about 20-25 minutes, or until the edges are crispy and the stems are tender.
5. Add the Parmesan: Once the broccoli is roasted, sprinkle grated Parmesan cheese over the hot florets. The heat will help the cheese melt slightly, adhering to the broccoli.
6. Final Touches: Before serving, add a zest of lemon over the broccoli for a fresh, citrusy note and sprinkle red pepper flakes for a little extra heat, if desired.
7. Serve: Serve the broccoli hot as a side dish or incorporate it into a main meal. It pairs wonderfully with both meat and vegetarian dishes.

Additional Tips:

• Nutritional yeast can be used instead of Parmesan for a vegan version.
• Pair this recipe with grilled chicken or fish, or incorporate it into a pasta dish.

Broccoli and other delicious greens are part of our spring farm box season. Sign up for our farm boxes online today! You can find more delicious recipes on our blog.

Kale, known for its health benefits, including being rich in vitamins A, C, and K, as well as being a good source of minerals and fiber, can be a versatile ingredient in your kitchen. Here’s a delightful recipe for a Kale and Quinoa Salad that’s perfect for a health-conscious audience. This dish is not only packed with nutrients but also full of flavor, making it an ideal choice for a blog post that appeals to both health enthusiasts and food lovers.

Ingredients:

• 1 cup quinoa (uncooked)
• 2 cups water
• 4 cups kale, stems removed and leaves chopped
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup almonds, sliced or chopped

For the Lemon Vinaigrette:

• 1/4 cup extra virgin olive oil
• 1/4 cup lemon juice
• 1 tablespoon honey or maple syrup (for a vegan option)
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook the Quinoa: In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and allow it to cool.
2. Prepare the Kale: While the quinoa is cooking, place the chopped kale in a large bowl. If the kale is tough, you might want to massage it with a little bit of olive oil to soften.
3. Make the Lemon Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, honey (or maple syrup), minced garlic, salt, and pepper until well combined.
4. Combine the Salad: To the bowl with the kale, add the cooled quinoa, diced avocado, cherry tomatoes, red onion, and crumbled feta cheese.
5. Toss with Vinaigrette: Pour the lemon vinaigrette over the salad and toss until everything is well coated.
6. Add the Crunch: Sprinkle the sliced almonds on top of the salad for an added crunch.
7. Serve: The salad can be served immediately or chilled in the refrigerator for an hour to allow the flavors to meld together.

Kale and other delicious greens are part of our spring farm box season. Sign up for our farm boxes online today! You can find more delicious recipes on our blog.