There’s nothing like a fresh, crunchy coleslaw to brighten up your summer plate. Whether you’re heading to a backyard BBQ, serving up sandwiches, or want a vibrant veggie side, this slaw delivers big on flavor with a sweet-and-tangy twist.

You’ll need:

• Scant ¾ cup mayo or vegan mayo
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon pure maple syrup
• ¾ teaspoon celery seeds
• ¼ teaspoon sea salt
• Freshly ground black pepper
• 6 cups shredded green cabbage
• 2 cups shredded red cabbage
• 2 medium farm-fresh carrots, peeled into thin ribbons
• 3 scallions, chopped

To make:

In a bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, celery seeds, salt, and a few grinds of fresh black pepper until smooth and creamy.

In a large bowl, combine the green cabbage, red cabbage, carrots, and scallions. Pour the dressing over the veggies and toss well to coat.

Add a pinch more salt or pepper to taste, then serve it up or let it chill in the fridge for an hour to allow the flavors to mingle.

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There’s something about the smell of pancakes sizzling in butter that turns an ordinary morning into something special, especially when they’re made with farm-fresh blueberries. These homemade pancakes are the perfect combination of fluffy, golden, and just sweet enough.

You’ll need:

• 3/4 cup milk
  
• 2 tablespoons white vinegar
  
• 1 cup flour
  
• 2 tablespoons sugar
  
• 1 teaspoon baking powder
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1 egg
  
• 2 tablespoons melted butter 
  
• 1+ cup fresh blueberries
  

To make:

Mix the milk and vinegar and let it sit for a minute or two. This simple trick gives you that tangy flavor and fluffy texture without needing store-bought buttermilk.

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Crack the egg into the milk mixture and melted butter, and whisk until just combined. Don’t overmix—the batter should be thick and a little lumpy.

Heat a nonstick skillet over medium heat and melt a little butter in the pan (this is what gives the pancakes that irresistible golden edge). Pour in about 1/3 cup of batter per pancake and gently spread it into a circle.

Press a few fresh blueberries into each pancake. Cook until bubbles form on top and the edges appear set, then flip and cook for an additional 1–2 minutes.

Serve with butter, maple syrup, and a cold glass of milk.

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If you’re looking for a crowd-pleasing side dish that hits all the right notes—crunchy, creamy, sweet, and salty—this broccoli salad is about to become your go-to recipe. Perfect for summer cookouts, potlucks, or a refreshing lunch prep, it’s loaded with vibrant flavors and textures that keep you coming back for more.

You’ll need:

Salad:
2 medium crowns of broccoli, chopped
1 cup red seedless grapes, halved
1 (3-oz) package pre-cooked bacon, crisped in a skillet and chopped
½ cup sliced almonds
½ cup dried cranberries

Dressing:
1 cup mayonnaise
1½ tablespoons sugar
3 tablespoons apple cider vinegar
Salt & pepper to taste

To make:

In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until the mixture is smooth.

In a large bowl, combine the broccoli, grapes, cranberries, almonds, and crispy bacon.

Pour the dressing over the salad and toss well to coat.

Chill in the fridge for at least 2 hours before serving—this helps the flavors blend beautifully.

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Looking for a light, flavorful salad that celebrates the best of summer produce? This tomato and zucchini salad is a garden-to-table favorite, bursting with bright herbs, citrusy sumac, and juicy cherry tomatoes. It’s quick to toss together and packed with fresh flavor—perfect as a side dish, a light lunch, or a colorful addition to any potluck.

You’ll need:

• 1 pint cherry tomatoes (red and yellow), halved
• 1 large zucchini (or 2 small), unpeeled, sliced into thin rounds and halved
• 1 shallot, thinly sliced (or ⅓ cup red onion)
• 3 tablespoons lemon juice, divided
• ½ cup chopped fresh herbs (chives, parsley, basil—use a mix!)
• 3 to 4 tablespoons extra virgin olive oil
• 2 teaspoons sumac (for that citrusy zing)
• 1 teaspoon minced garlic (or 2 cloves)
• Pinch of smoked paprika (optional, but adds depth)
• Sea salt & black pepper, to taste
• Lemon slices, for garnish

To make:

In a large serving bowl, add your halved cherry tomatoes and zucchini slices.

Place your sliced shallot in a small bowl with 2 tablespoons of lemon juice. Let it sit while you prep the rest—this helps mellow the sharpness. (You’ll discard the juice later.)

In a small bowl, whisk together the olive oil, 1 tablespoon lemon juice, sumac, garlic, smoked paprika (if using), salt, and pepper.

Pour the dressing over the tomatoes and zucchini. Add the soaked shallots (discard the lemon juice) and toss in your chopped herbs. Give it a good mix to coat everything evenly.

Garnish with lemon slices and adjust seasoning to taste. Serve immediately or refrigerate in an airtight container for up to 1–2 days.

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Dandelion greens are rich in nutrients and add a refreshing touch to any meal. They’re especially delicious when served raw in a salad with bright, acidic dressings that help mellow their bitterness. Use our tender young greens and give them a good rinse before tossing them with this simple dressing.

You’ll need:

• 1 large bunch dandelion greens (about 3 heaping cups), washed and dried
• 1 tbsp Dijon mustard
• 2 tbsp lemon juice
• ¼ cup olive oil
• ¼ cup shaved Pecorino cheese
• Salt and freshly cracked black pepper, to taste
  

To make:

Whisk together the Dijon mustard, lemon juice, olive oil, and a few turns of black pepper in a large mixing bowl.

Add the dandelion greens and toss until everything is well-coated.

Top with shaved Pecorino and another sprinkle of cracked pepper. Serve immediately for the best texture and flavor. For added crunch, top with pine nuts or sunflower seeds.

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This earthy soup is comforting and full of wholesome vegetables, including our farm-fresh kale. A splash of white wine and a blend of Italian herbs add depth and warmth, making this soup taste as if it has been simmering all day, even though it comes together in under an hour.

You’ll need:

• 3 (15-ounce) cans of cannellini beans, drained and rinsed
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 large carrots, peeled and chopped
• 1 stalk celery, diced
• ⅓ cup white wine (like Pinot Grigio)
• 2 cups chopped kale, stems removed
• 2 ½ to 4 cups vegetable or chicken broth (start with 2½ cups)
• 1 tablespoon tomato paste
• 1 teaspoon salt (or to taste)
• ¼ teaspoon black pepper (or to taste)
• ¼ teaspoon red pepper flakes (optional)
• ¼ teaspoon Italian seasoning
• 2 bay leaves
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano

To make:

Heat olive oil over medium heat in a large pot. Add the chopped onion and sauté until it starts to brown slightly. Stir in the garlic, carrot, and celery. Let everything cook for 10 minutes, until the vegetables have softened and developed flavor.

Pour in the white wine and let it simmer until most of the liquid evaporates—about 5 minutes. Please note that more broth can be used in place of wine.

Stir in the tomato paste, drained beans, herbs, spices, salt, pepper, and 2½ cups of broth. (You can add more later if you like a thinner consistency.) Add the bay leaves and bring everything to a gentle boil.

Reduce the heat to low, cover, and simmer for 15 minutes. Once done, remove the bay leaves and transfer 2½ to 3 cups of the soup to a blender. Blend until smooth, then return it to the pot. This gives the soup a creamy texture without the need for cream.

Stir in the chopped kale and simmer for a few more minutes until it’s tender. Taste and adjust seasoning—add more salt, pepper, or a squeeze of lemon juice for brightness.

Ladle the soup into bowls and enjoy it on its own or with a slice of crusty bread. It’s the kind of meal that feels like a hug in a bowl.

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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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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.

Sign up for our CSA farm boxes online today or visit us at a farmer’s market near you! You can find more delicious recipes on our blog.