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!

Try this simple recipe and add a punch of flavor to salads, grilled chicken, and, of course, tacos! You can get fresh cilantro when you join our farm box program.

You’ll need:

1 large bunch of fresh cilantro (2 cups packed)
1/2 cup olive oil
2 tablespoons white vinegar
1 clove garlic
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/4 to 1/2 cup water, as needed

Add ingredients to a blender or food processor and season to taste.

Visit our blog for more delicious recipes!

Pickled Strawberries

In the extremely rare case that you’re unable to eat all your Falcon Ridge Farm strawberries, here’s a good recipe for pickled strawberries. Pickled strawberries are a delicious addition to fresh salads, deserts, or as a midday snack. 

What you’ll need:

1lb firm, ripe strawberries, hulled (halved if large)
1 1/2 cup white balsamic vinegar
¼ cup sugar
2 tbsps kosher salt
⅔ cup water
1 qt heat proof jar with lid

To make:
Put strawberries in the jar. In a small saucepan, bring vinegar, sugar, salt and ⅔ cup water to a boil over medium heat. Stir until sugar and salt are dissolved. Allow to cool and then cover and refrigerate.

Berries are good for 5 days refrigerated. Enjoy! 

Visit our blog for more tasty recipes!

This recipe will come in handy during our summer season when blueberries are plentiful! These delicious muffins are great for easy breakfasts on school days or a quick pick-me-up during the work day.

You’ll need:

• Jumbo muffin tin or regular muffin tin
• 1/2 cup butter, softened
• 1 1/14 cups sugar
• 2 eggs
• 1 teaspoon lemon juice
• 1/2 cup milk
• 2 cups all purpose flour
• 1 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 cups fresh blackberries (if you’re using frozen, make sure you defrost them)

To make:

• Preheat the oven to 400 degrees.
• In a large bowl, cream butter and sugar.
• Add eggs one at a time, beating well after each one.
• Stir in vanilla, lemon juice, and milk.
• In a separate bowl, combine flour, salt and baking powder. Stir into the wet mixture.
• In a small bowl, lightly mush half your berries and stir them into the batter.
• Fold in remaining berries. The batter will be thick so you don’t have to worry about the berries sinking to the bottom during baking.
• You can use liners or simply spray your muffin tins with non-stick cooking spray.
• Fill muffin tins leaving 1/3 room in the cups so muffins can rise.
• Reduce oven heat to 375 and bake at 375 for 30-35 minutes (starting the oven at higher heat gives you a higher muffin top and lowering the heat will prevent your muffins from drying out).
• Remove muffins and allow to cool for about 20 minutes.

Visit our blog for more delicious recipes!

Overnight Blackberry Oats

Some summer mornings are too hot to be cooking eggs and bacon over the stove. We grow some of the best blackberries in Tennessee and they go great in overnight oats. 

You’ll need:

1 cup farm fresh blackberries
1/2 banana
1/2 cup milk of choice
½ tsp vanilla extract
½ cup rolled oats

To make:

Put the blackberries, banana, almond milk and vanilla in a blender and blend until completely smooth.
Pour the mixture into a bowl or glass jar and stir in the oats. Cover and place in the refrigerator overnight to allow the oats to soak and soften. The next morning, top the oats with some fresh sliced bananas and blackberries and enjoy!

Visit our blog for more delicious recipes!