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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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

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
  • 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

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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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!

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.

Roasted Garlic Parmesan Broccoli

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 and Quinoa Salad

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.

New Years Black Eyed Peas

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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Zuppa Toscana

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!

Pickled Strawberries

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! 

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