produce Archives - Page 5 of 5

Roasted Rainbow Carrots

Did you know that the majority of carrots grown prior to the 1500s were purple, yellow and white? We actually have the Dutch to thank for orange carrots. In the late 1500s, farmers began growing a strain of carrots that were higher in beta carotene in honor of William of Orange. We like them all, but for this side dish, we’re using colorful carrots!

You’ll need:

2 lbs rainbow carrots with their tops
2 tbsp extra-virgin olive oil
¾ tsp garlic salt OR sea salt
Ground black pepper to taste
Fresh thyme sprigs (divided)

To make:

Preheat the oven to 425 degrees.

Scrub carrots and trim tops to 1 inch. If some of your carrots are thicker than others, cut them in halves lengthwise so that they are along the same diameter as the others.

In a large bowl, toss carrots with oil so that they are evenly coated and spread them, single layer, on a large rimmed baking sheet. Sprinkle evenly with salt and pepper. Toss several sprigs of thyme on top, keeping two sprigs for garnish.

Roast, stirring every 10 minutes. Carrots are done when they are tender and caramelizing around the edges. Remove the thyme stems prior to serving. Add additional salt and pepper to taste if needed.

Transfer carrots to a serving dish, sprinkle with fresh thyme and serve!

Visit our blog for more delicious recipes! We look forward to seeing you here at the farm for Easter festivities!

The Ripe Time

The Ripe Time

Have you ever eaten a bitter carrot or a bland tomato? When a fruit or vegetable is harvested has a HUGE impact on its flavor. If root vegetables like carrots are picked too soon, they are often bitter as the sugars haven’t had a chance to develop to give it that lovely sweet flavor. Depending on if it’s a flower or a leaf, there are different harvesting times for herbs to ensure they pack the best punch taste-wise. The time of day can impact quality as well. Early morning is the best time to pick certain crops as it guarantees sweeter, crisper and juicier produce!

Here at the farm, we pick all of our produce at the perfect time to ensure the best quality fruits, vegetables, herbs, and flowers! Sign up for our CSA Farm Share Memberships or visit us at a farmer’s market to enjoy farm-fresh produce!

CSA Kickoff

CSA Kickoff

2021 CSA Farm Share memberships are now available! We grow more than 40 different fruits and vegetable crops here at the farm. Get a box of fresh, hand-picked fruits and vegetables every week along with recipes and cooking tips. We offer 20+ delivery locations in West Tennessee so pick up is a breeze! Sign up today.

Sautéed Kale with Pine Nuts

Sautéed Kale with Pine Nuts

Unprepared kale can be an acquired taste, especially with its rough texture. However, when cooked or prepared properly, it is a delicious component to soups, salads, and more. This kale recipe would make a perfect side dish to any meal!

You’ll need:

¼ cup of pine nuts
2 tablespoons of extra virgin olive oil
2 cloves of garlic, minced
¼ cup of currants
1 bunch of kale (1 lb), touch stems centers removed and discarded and greens chopped
¼ cup dry white wine (a splash of balsamic vinegar or lemon juice can be substituted)
½ to 1 teaspoon red pepper flakes
Salt and pepper to taste

To make:

Heat a large pan on medium high heat and add the pine nuts. Toast until they are fragrant and begin to brown while stirring frequently. Remove from the pan and set aside.

Add olive oil to the pan and add garlic. Saute for 30 seconds until it begins to brown.

Add the greens to the pan and mix well. Saute, stirring often until the greens begin to wilt, about 4-5 minutes.

Add nuts, currants, and pepper flakes. Stir in wine (or wine substitute) and toss to combine. Let liquid boil away and then remove from heat. Add salt and pepper to taste.

Did you know you can get farm-fresh beets sent directly to your doorstep? Learn more!

Delicious Pesto!

Delicious Pesto!

Our farm-grown basil has such a wonderful flavor and is the perfect ingredient for salads, herb butters, and, of course, PESTO! Here is one of our favorite pesto recipes.

You’ll need:

½ cup of pine nuts
¾ cups parmesan cheese, grated
2 garlic cloves, grated
6 cups basil leaves (about 3 bunches)
¾ cups extra virgin olive oil
1 teaspoon kosher salt

To make:

Preheat the oven to 350 degrees. Lay pine nuts out on a baking sheet and roast for 5-7 minutes, tossing halfway. Place roasted nuts on a plate to cool.

Put cooled pine nuts, cheese and garlic into a food processor and pulse until ingredients are finely ground (about 1 minute). Add basil. With the top on and the motor running, gradually add the olive oil in a slow, steady stream until the sauce is smooth with just flecks of basil (about 1 minute). Add salt to season. Serve with your favorite pasta!

Recipe makes about 1 ½ cups of pesto sauce.

Did you know you can get our delicious basil in your CSA box? Learn more!