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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Bok Choy Stir Fry

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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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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Strawberry Crumble

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. 


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

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.

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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Beets and Goat Cheese Salad

Incorporating beets into your culinary repertoire is a fantastic way to add both vibrant color and a nutritional punch to your meals. Beets are loaded with vitamins and minerals such as folate, manganese, potassium, and iron. They also contain a wealth of nutritional benefits, including antioxidants that support heart health and reduce inflammation. This delicious beet and goat cheese salad combines the creamy tanginess of goat cheese and the crunchy nuttiness of walnuts. Yum!


  • 4 medium beets (red and golden, if available)
  • 1/4 cup balsamic vinegar
  • 1/3 cup extra virgin olive oil, plus extra for roasting
  • 2 tablespoons honey (or maple syrup for a vegan option)
  • Salt and pepper to taste
  • 4 cups mixed salad greens (such as arugula, spinach, and baby kale)
  • 1/2 cup goat cheese, crumbled
  • 1/2 cup walnuts, toasted and roughly chopped
  • Fresh herbs for garnish (such as thyme or parsley)


  1. Roast the Beets: Preheat your oven to 400°F (200°C). Trim the tops and roots off the beets, and scrub them clean. Wrap each beet individually in foil with a drizzle of olive oil and a pinch of salt. Roast in the oven until tender, about 45-60 minutes, depending on their size. Let them cool, then peel and dice into bite-sized pieces.
  2. Prepare the Dressing: While the beets are roasting, whisk together the balsamic vinegar, olive oil, and honey in a small bowl. Season with salt and pepper to taste. This dressing will bring a sweet and tangy flavor that complements the beets beautifully.
  3. Assemble the Salad: Toss the salad greens in a large bowl with enough dressing to lightly coat them. Arrange the greens on plates, then top with the roasted beets, crumbled goat cheese, and toasted walnuts.
  4. Final Touches: Drizzle some more dressing over the top of each salad and garnish with fresh herbs.
  5. Serve: Enjoy this salad as a refreshing start to a meal or as a light lunch. The combination of warm beets and cool salad makes for a delightful contrast.

Additional Tips:

  • Add orange segments or dried cranberries for an extra layer of flavor.
  • For a vegan version, use a plant-based cheese alternative or simply omit the cheese.
  • Use a variety of beets for varied colors and flavors.

Beets and other delicious veggies 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.