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.

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!

Zuppa Toscana is hands down one of the best soups! The spice from the sausage, the richness from the cream and half and half, and the light crunch from the kale make this dish a family favorite!

You’ll need:

1 lb ground hot sausage
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon flour
64 oz chicken broth
6 russet potatoes, sliced in half lengthwise and then sliced across in ¼ inch pieces
1 cup heavy cream
6 cups torn kale pieces         

To make:

Heat a large pot over medium heat. Add sausage and cook until it begins to brown. Add onion and garlic and cook until the sausage is completely cooked and the onions are translucent.

Sprinkle flour over the mixture and stir to coat evenly. Stir in chicken broth and bring to a boil. Once the mixture is boiling, add the potatoes and cook for 20 minutes or until the potatoes are tender. Not too long – we don’t want mushy potatoes.

Reduce the heat to low and stir in the heavy cream and kale. Cook for 5 minutes. Serve warm with nice, crusty bread.

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

Radishes are delicious in salads, with a little salt, or roasted with garlic and herbs like the recipe below. Give it a try! 

You’ll need:

1 lb farm-fresh radishes, stems removed, ends trimmed, and halved
1 tablespoon melted butter
1/2 teaspoon sea salt
1/8 teaspoon black pepper
1/4 teaspoon dried parsley
2 minced garlic cloves
Dip of your choice 

To make:

Preheat your oven to 425 degrees. In a bowl, combine the radishes, butter, dried parsley, salt, and pepper. Toss ingredients until the radishes are evenly coated. 

In a 9×13 inch baking dish, spread radishes out in a single layer. Bake for 10 minutes. Add the minced garlic and toss. Return the radishes to the oven to bake for an additional 10 minutes or until the radishes are golden brown and easily pierced with a fork.

Serve with your favorite dip. We love them with ranch. 

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

Romaine isn’t just for tasty salads. It makes great low-carb, crunchy bun and tortilla alternatives for tacos, burgers, and wraps like this delicious recipe. 

You’ll need:

2 tbsp vegetable oil
1 tbsp brown sugar
1 tsp Worcestershire sauce
2 tbsp soy sauce
1 tbsp Sriracha, plus more for serving
3  thinly sliced scallions
2 finely chopped garlic cloves
1 lb ground beef
Kosher salt
Romaine lettuce
Lime wedges (for serving)

To make:

In a small bowl, mix soy sauce, brown sugar, Worcestershire sauce, and 1 tbsp Sriracha. Set aside.

In a large skillet, heat the vegetable oil over medium. Add your scallions and garlic and cook until softened (2-3 minutes). Add the chicken and season with kosher salt. Cook until chicken is cooked through, 6 minutes. Add the soy sauce mixture and cook for 2 minutes until liquid is almost completely reduced. Serve meat mixture in Romaine lettuce leaves with lime wedges and Sriracha. 

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

Collard greens go well with just about anything. Collard greens taste like a cross between kale and cabbage and have a smooth and hearty texture. Try this savory side dish at your next meal!

You’ll need:

4 strips thick-sliced bacon, sliced into 1/2-inch strips
1 small yellow onion, chopped
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons sugar
Several dashes of hot sauce (add more if you want more heat)
1/4 cup apple cider vinegar
2 pounds collard greens, stems removed, sliced into 3-inch-wide strips
1 cup chicken stock (or water)

To make:

Heat a large skillet over medium heat. Add bacon until browned around the edges. Add onion and cook until softened. 

Add the salt, pepper, sugar, hot sauce, and garlic, and cook for about one minute. 

Add the vinegar and simmer until the amount of liquid is reduced by half, stirring and scraping up browned bits from the bottom of the skillet.

Add the collard greens and the chicken stock and bring to a simmer. Reduce the temperature to medium-low and cook, stirring occasionally until the collard greens have wilted and lost their brightness. Season to taste with additional vinegar and hot sauce.
Serve the greens with some of the juices from the pan.

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