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!

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!

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!

Blackberry Cobbler

Who doesn’t remember coming in from playing outside in the summer sun to the welcoming scent of fresh baked blackberry cobbler? We just happen to grow some of the best berries in Tennessee. Pick some up at a farmers market near you and try out this tasty recipe!

You’ll need:

4 cups fresh blackberries
1 tablespoon lemon juice
1 large egg
1 cup sugar
1 cup all-purpose flour
6 tablespoons butter, melted
Cinnamon  

To make:

Preheat oven to 375°. Place blackberries in a lightly greased 8-inch square baking dish and sprinkle with lemon juice. Stir together egg, sugar, and flour in a medium bowl. Sprinkle mixture over fruit. Drizzle melted butter over topping. 

Bake for 35 minutes or until lightly browned and bubbly. Let the cobbler stand for ten minutes. Serve warm with whipped cream or ice cream and enjoy!

Visit our blog for more delicious recipes!

Best Blueberry Muffins

Our summer CSA farm shares include some of the best blueberries you’ll ever taste so it makes sense they make some pretty incredible blueberry muffins! 

You’ll need:

• 1 ½ cups all-purpose flour
• ¾ cup white sugar
  ½ teaspoon salt
• 2 teaspoons baking powder
• ⅓ cup vegetable oil
• 1 egg
• ⅓ cup milk, or more as needed
• 1 cup farm-fresh blueberries
• ½ cup white sugar 
• ⅓ cup all-purpose flour
• ¼ cup butter, cubed
• 1 ½ teaspoons ground cinnamon

To make:

Preheat your oven to 400 degrees. Grease muffin cups or line with muffin liners.

Mix 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Add vegetable oil to a 1 cup measuring cup and then add the egg and enough milk to reach the 1 cup mark. Mix this with the flour mixture. Fold in your farm-fresh blueberries.

Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

For the crumble topping, mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix ingredients with a fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done. Stick a toothpick in the muffin. If it comes out clean, muffins are done!

Enjoy with a cup of coffee for the perfect breakfast!

Click here to see what other goodies are included in our summer CSA farm shares! Visit us on Pinterest for more delicious recipes!

Easter Deviled Eggs

Along with being a good way to use up all those boiled Easter eggs, Deviled Eggs are a go-to appetizer for your family dinner. Add a little food coloring to make these traditional bites pop!

You’ll need:

• 12 large eggs 
• ¼ cup mayo
• salt and ground black pepper to taste
• Smoked paprika (to taste)
• ¼ teaspoon dry mustard
• 4 drops red food coloring
• 4 drops blue food coloring
• 4 drops green food coloring
• 3 cups water, or as desired

To make:

If you don’t have hard-boiled eggs already, follow these steps for a quick batch. Place eggs into a large saucepan, cover with cold water, and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for 20 minutes. Drain and cover eggs with cold water. Peel your eggs after they’ve cooled.

Cut hard-cooked eggs in half lengthwise and remove yolks. Mash yolks in a bowl with mayo, salt, black pepper, smoked paprika to taste, and dry mustard until smooth.

Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more coloring to bowls. Drain colored egg whites on paper towels.

Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes.

Visit us on Pinterest for more fun recipes!

Balsamic Beets on Toasties

Beets have loads of healthy benefits as they are packed full of vitamins and nutrients and have even been found to keep blood pressure in check. Plus, they’re DELICIOUS! Try this savory appetizer the next time you have folks over. 

You’ll need:

• 1 baguette
• 8oz garlic herb goat cheese
• 2 tablespoons heavy whipping cream
• 1 bunch of beets with stems and leaves (about 3-4 beets)
• 1 clove of garlic, minced
• 2 tablespoons balsamic vinegar
• Olive oil
• Salt
• ½ cup of candied walnuts, chopped

To make:

Preheat the oven to 400 degrees. Cut baguette in ½ inch slices and brush both sides with olive oil. Bake 8-10 minutes, turning once halfway through cooking for even toasting. Set toasties aside.

In a bowl, combine goat cheese and heavy whipping cream. Use a hand mixer to blend until smooth. Set aside. 

Remove the greens from the beets and rinse. Gently pat dry. Stack the leaves and roll up into a cigar shape. Use a knife to cut leaves into ribbons and set aside.

Peel beets and then, using a mandoline, slice them into thin rounds. Slice rounds into ribbons and set aside. 

Heat a skillet with 1 tablespoon of olive oil over medium-high heat. Add greens, garlic, and 1 tablespoon of balsamic vinegar to the skillet. Sprinkle the green with salt and cook them for 2 minutes or until bright green and just wilted. Place cooked greens in a bowl and set aside. 

In the same skillet, add a drizzle of olive oil, beets, and balsamic vinegar and saute for 2 minutes until beets are tender. 

To build your toasties, spread goat cheese on the toasts. Top with beet greens, beets, and chopped candied walnuts. These are a guaranteed crowd pleaser!

Follow us on Pinterest for more delicious recipes! 

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

Easy Roasted Butternut Squash

‘Tis the season for roasting and one of our favorite roasted dishes is butternut squash. Try this easy recipe. It’s guaranteed to please everyone’s palate!

You’ll Need:

1 butternut squash (peeled, seeded, and cut into 1-inch cubes
2 tbsps olive oil
2 cloves garlic, minced
Salt and pepper to taste

Cook It Up:

Preheat the oven to 400 degrees. In a bowl, add cubed squash, garlic, olive oil, and salt and pepper. Toss to coat evenly.

Arrange squash on a baking sheet and roast until tender and slightly browned, around 25 to 30 minutes.

That’s it! It really is one of the easiest fall side dishes.

Pick up your butternut squash right here at the farm and follow us on Pinterest for more great recipes!