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

Tacos

• 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
• 1 small yellow onion minced
• 2 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

Toppings

• 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

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

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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! 

Sign up for our farm boxes online today! You can find more delicious recipes on our blog.

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!

Ingredients:

• 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)

Instructions:

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.

Snow peas, with their crisp texture and sweet flavor, are not only a delight to eat but also packed with nutrients such as vitamins C and K, fiber, and iron. Add this colorful and nutritious recipe to your dinner repertoire!

Ingredients:

• 2 cups snow peas, trimmed
• 1 cup carrots, julienned
• 1 cup mushrooms (shiitake or button), sliced
• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 tablespoon ginger, freshly grated
• 2 tablespoons soy sauce (or tamari for a gluten-free option)
• 1 tablespoon oyster sauce (optional, can be replaced with a vegetarian oyster sauce for a vegetarian version)
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Sesame seeds and green onions, for garnish

Instructions:

1. Prep the Veggies: Prepare your snow peas by trimming the ends, julienne the carrots for a bit of color and texture, and slice your mushrooms. Keep your ingredients organized for quick access during stir-frying.
2. Heat the Pan: Heat a wok or large frying pan over medium-high heat. Add the vegetable oil, swirling to coat the surface.
3. Sauté Garlic and Ginger: Add minced garlic and grated ginger to the hot oil, stirring quickly to avoid burning. The aroma should be fragrant and enticing.
4. Add the Veggies: Increase the heat to high, and add the mushrooms and carrots to the pan. Stir-fry for about 2 minutes until they start to soften. Then, add the snow peas and continue to stir-fry for another 2-3 minutes. The goal is to cook the vegetables quickly to retain their crisp texture and bright colors.
5. Season the Dish: Pour in the soy sauce, oyster sauce (if using), and sesame oil, stirring well to coat the vegetables. Season with salt and pepper to taste. The sauces will create a savory glaze that enhances the natural flavors of the vegetables.
6. Garnish and Serve: Sprinkle sesame seeds and chopped green onions over the top for a final touch of flavor and presentation.
7. Serve: This dish is best served immediately, while the vegetables are still vibrant and crisp. It makes a perfect side dish or can be served over rice or noodles for a complete meal.

Additional Tips:

• For an extra protein boost, add tofu, shrimp, or chicken to the stir-fry.
• Cook at high heat for a short time to maintain the crispness and color of the snow peas.

Snow peas and other delicious vegetables 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.

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.

As the New Year approaches, many traditions and customs are celebrated across the globe to welcome a fresh start. In the Southern United States, a popular tradition is serving up black-eyed peas on New Year’s Day for good luck and prosperity throughout the coming year. Whether you’re a staunch follower of this age-old practice or simply appreciate a delicious side dish, this easy black-eyed peas recipe is sure to become a staple in your holiday or weeknight dinner repertoire.

To make:

Before soaking, carefully inspect your dried beans for any impurities such as leaves, twigs, or broken beans, and give them a good rinse. Place the beans in a large bowl and cover them with 4 inches of water. While not mandatory, soaking the beans overnight will reduce cooking time. 

Drain the soaked beans and rinse them under cold water. Transfer them to a large pot, covering them with 4 inches of chicken stock. Simmer, covered, for approximately 1 hour, checking for tenderness after 45 minutes. Adjust with more broth or water as needed. We like to add a ham bone during cooking for a punch of flavor.

Once the black-eyed peas are tender, season them to taste and add any desired extras. Consider incorporating spinach or other greens during the final 5 minutes of cooking. Season to taste. 

Serve them up with collard greens, glazed ham steak, skillet cornbread, and mac & cheese for a satisfying meal!

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We grow several varieties of tomatoes here at the farm including delicious cherry tomatoes. They are great for salads, pasta, or simply eating them by themselves. We also like them in this savory recipe, roasted with some lovely garlic!

You’ll need:

20oz cherry tomatoes
6 large garlic cloves, finely minced
2 tbsps of olive oil
1 tsp of kosher salt
2 tsps cracked black pepper

To make:
Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
In a medium bowl, combine all of your ingredients and gently toss to coat all the tomatoes.
Spread the tomatoes in an even layer on your baking sheet and bake for 25 minutes.
You can toss your tomatoes into a pasta or you can spread them on a nice piece of toasted sourdough bread topped with parmesan cheese, fresh basil, and a little more cracked black pepper. Enjoy!

You can get farm-fresh veggies when you join our CSA program. Visit our blog for more delicious recipes!