Summer is zucchini’s time to shine! This moist and warmly spiced bread is packed with tender shredded zucchini, a touch of cinnamon, and a generous handful of walnuts for crunch. Even better—it’s an easy one-bowl recipe that makes two delicious loaves. One for now, one to share… or freeze for later!

You’ll need:

• 3 cups all-purpose flour (spooned and leveled for accuracy)
  
• 2 teaspoons ground cinnamon
  
• 1 teaspoon baking powder
  
• 1 teaspoon baking soda
  
• 1 teaspoon sea salt
  
• 1½ cups cane sugar
  
• 1 cup vegetable oil (plus a little extra for greasing the pans)
  
• 3 large eggs
  
• 1 tablespoon vanilla extract
  
• 3 cups grated zucchini (about 2 medium-sized; no need to squeeze out the moisture)
  
• 1 cup chopped walnuts, plus a little more for sprinkling on top
  

To make:

Preheat your oven to 325°F. Lightly grease two standard loaf pans (8×4 or 9×5-inch both work well).

In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt until evenly combined.

In another large bowl, mix the sugar, oil, eggs, and vanilla until smooth. Stir in the grated zucchini—don’t worry about squeezing out any moisture; it helps keep the bread nice and tender.

Add the dry mixture to the wet and stir gently until just combined. Fold in the chopped walnuts.

Pour the batter evenly into your prepared pans and sprinkle with a few extra walnuts for a pretty, crunchy top.

Bake for 40 to 55 minutes. The bread is done when a toothpick inserted in the center comes out clean and the top springs back when lightly pressed. Serve with butter and a hot cup of coffee!

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If you’re looking for a crowd-pleasing side dish that hits all the right notes—crunchy, creamy, sweet, and salty—this broccoli salad is about to become your go-to recipe. Perfect for summer cookouts, potlucks, or a refreshing lunch prep, it’s loaded with vibrant flavors and textures that keep you coming back for more.

You’ll need:

Salad:
2 medium crowns of broccoli, chopped
1 cup red seedless grapes, halved
1 (3-oz) package pre-cooked bacon, crisped in a skillet and chopped
½ cup sliced almonds
½ cup dried cranberries

Dressing:
1 cup mayonnaise
1½ tablespoons sugar
3 tablespoons apple cider vinegar
Salt & pepper to taste

To make:

In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until the mixture is smooth.

In a large bowl, combine the broccoli, grapes, cranberries, almonds, and crispy bacon.

Pour the dressing over the salad and toss well to coat.

Chill in the fridge for at least 2 hours before serving—this helps the flavors blend beautifully.

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Looking for a light, flavorful salad that celebrates the best of summer produce? This tomato and zucchini salad is a garden-to-table favorite, bursting with bright herbs, citrusy sumac, and juicy cherry tomatoes. It’s quick to toss together and packed with fresh flavor—perfect as a side dish, a light lunch, or a colorful addition to any potluck.

You’ll need:

• 1 pint cherry tomatoes (red and yellow), halved
• 1 large zucchini (or 2 small), unpeeled, sliced into thin rounds and halved
• 1 shallot, thinly sliced (or ⅓ cup red onion)
• 3 tablespoons lemon juice, divided
• ½ cup chopped fresh herbs (chives, parsley, basil—use a mix!)
• 3 to 4 tablespoons extra virgin olive oil
• 2 teaspoons sumac (for that citrusy zing)
• 1 teaspoon minced garlic (or 2 cloves)
• Pinch of smoked paprika (optional, but adds depth)
• Sea salt & black pepper, to taste
• Lemon slices, for garnish

To make:

In a large serving bowl, add your halved cherry tomatoes and zucchini slices.

Place your sliced shallot in a small bowl with 2 tablespoons of lemon juice. Let it sit while you prep the rest—this helps mellow the sharpness. (You’ll discard the juice later.)

In a small bowl, whisk together the olive oil, 1 tablespoon lemon juice, sumac, garlic, smoked paprika (if using), salt, and pepper.

Pour the dressing over the tomatoes and zucchini. Add the soaked shallots (discard the lemon juice) and toss in your chopped herbs. Give it a good mix to coat everything evenly.

Garnish with lemon slices and adjust seasoning to taste. Serve immediately or refrigerate in an airtight container for up to 1–2 days.

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This earthy soup is comforting and full of wholesome vegetables, including our farm-fresh kale. A splash of white wine and a blend of Italian herbs add depth and warmth, making this soup taste as if it has been simmering all day, even though it comes together in under an hour.

You’ll need:

• 3 (15-ounce) cans of cannellini beans, drained and rinsed
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 large carrots, peeled and chopped
• 1 stalk celery, diced
• ⅓ cup white wine (like Pinot Grigio)
• 2 cups chopped kale, stems removed
• 2 ½ to 4 cups vegetable or chicken broth (start with 2½ cups)
• 1 tablespoon tomato paste
• 1 teaspoon salt (or to taste)
• ¼ teaspoon black pepper (or to taste)
• ¼ teaspoon red pepper flakes (optional)
• ¼ teaspoon Italian seasoning
• 2 bay leaves
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano

To make:

Heat olive oil over medium heat in a large pot. Add the chopped onion and sauté until it starts to brown slightly. Stir in the garlic, carrot, and celery. Let everything cook for 10 minutes, until the vegetables have softened and developed flavor.

Pour in the white wine and let it simmer until most of the liquid evaporates—about 5 minutes. Please note that more broth can be used in place of wine.

Stir in the tomato paste, drained beans, herbs, spices, salt, pepper, and 2½ cups of broth. (You can add more later if you like a thinner consistency.) Add the bay leaves and bring everything to a gentle boil.

Reduce the heat to low, cover, and simmer for 15 minutes. Once done, remove the bay leaves and transfer 2½ to 3 cups of the soup to a blender. Blend until smooth, then return it to the pot. This gives the soup a creamy texture without the need for cream.

Stir in the chopped kale and simmer for a few more minutes until it’s tender. Taste and adjust seasoning—add more salt, pepper, or a squeeze of lemon juice for brightness.

Ladle the soup into bowls and enjoy it on its own or with a slice of crusty bread. It’s the kind of meal that feels like a hug in a bowl.

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There’s something truly comforting about a bowl of homemade soup, especially when it’s brimming with cozy ingredients like carrots, fresh ginger, and creamy coconut milk. This Carrot-Ginger Soup is one of those recipes that’s simple to make, but layered with flavor and texture.

You’ll need:

• 3 tablespoons extra-virgin olive oil, plus more for drizzling

• 2 scallions, sliced (white and green parts separated)

• 2 tablespoons fresh ginger, peeled and chopped

• 2 cloves garlic, smashed

• 5 farm-fresh carrots, chopped

• Kosher salt & freshly ground black pepper, to taste

• 1 (14-ounce) can light coconut milk

• 1 (15-ounce) can cannellini beans, undrained

• 1/2 acorn squash, seeded and chopped into ¾-inch pieces

• 3 cups chopped broccoli florets and stems (about 1 head)

• 2 slices crusty bread, cut into 1-inch cubes, plus more for serving

To make:

Preheat your oven to 450°F. In a large pot or Dutch oven, heat one tablespoon olive oil over medium-high heat. Add the scallion whites, ginger, and garlic, cooking until softened—about 2 minutes.

Add the chopped carrots, then season generously with salt and pepper. Next, pour in the coconut milk, undrained cannellini beans, and 3 cups of water. Cover and bring to a boil. Once boiling, uncover and let simmer for 18–20 minutes, until carrots are very tender.

While the soup simmers, toss the acorn squash, broccoli, and bread cubes with the remaining two tablespoons of olive oil and ¼ teaspoon each of salt and pepper. Spread the veggies on a rimmed baking sheet and roast for about 15 minutes, stirring once, until they are golden and the bread is crisp.

Using an immersion blender (or regular blender in batches), purée the soup until smooth and velvety. Taste and adjust seasoning as needed.

Ladle the hot soup into bowls, drizzle with a bit of olive oil, and top with the roasted veggie and crouton mix. Finish with a sprinkle of scallion greens for a pop of color and flavor. Don’t forget extra crusty bread on the side for dipping.

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Turnips are often overlooked in favor of their more familiar cousins, but when roasted, they develop a mellow sweetness that perfectly balances the hearty earthiness of russet potatoes. A hint of garlic, a touch of rosemary, and a good drizzle of olive oil bring it all together.

You’ll need: 

• 3 turnips, peeled and cubed

• 3 russet potatoes, scrubbed and cubed

• 2 garlic cloves, chopped

• 4 tablespoons olive oil

• 1 teaspoon dried rosemary

• Salt and freshly ground black pepper, to taste

To make:

Preheat your oven to 375°F.

In a large bowl, toss the cubed turnips, potatoes, and chopped garlic with the olive oil until evenly coated.

Sprinkle in the rosemary, season generously with salt and pepper, and toss everything again.

Spread the vegetables out in a single layer on a rimmed baking sheet.

Roast for 30 minutes to 1 hour, turning the vegetables occasionally with a spatula or gently shaking the pan. You’re looking for a golden-brown exterior and a fork-tender bite.

This dish pairs beautifully with roasted meats, grilled sausages, or a hearty lentil stew. Or enjoy it as a standalone vegetarian comfort meal with a dollop of sour cream or a sprinkle of fresh herbs.

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Let’s talk about a classic that never goes out of style: chicken salad. It’s quick, satisfying, and endlessly versatile—perfect for meal prep, picnic lunches, or a lazy dinner when you don’t feel like cooking (we’ve all been there). This version is creamy, crunchy, and full of flavor, with a little kick from Dijon mustard and a fresh herbal touch thanks to dill. Whether you’re piling it onto sandwich bread, scooping it into lettuce cups, or enjoying it straight from the bowl (no judgment), this is the kind of recipe you’ll keep coming back to.

You’ll need:

• 2 cups cooked chicken, chopped or shredded

• ½ cup mayonnaise

• 1 farm-fresh celery, diced

• 1 green onion, thinly sliced

• 1 teaspoon Dijon mustard

• ¼ teaspoon seasoned salt (add more to taste)

• ⅛ teaspoon black pepper (or to taste)

• 1 teaspoon chopped fresh dill (or ¼ teaspoon dried dill, optional)

To make:

In a medium bowl, combine the chicken, mayonnaise, celery, green onion, mustard, salt, pepper, and dill (if using). Mix everything until well combined. Taste and adjust seasoning if needed. Add a little more salt or pepper to suit your preferences.

Serve however you like—between slices of your favorite bread, wrapped in lettuce, scooped onto a green salad, or with crackers.

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Looking for a quick and flavorful dinner? This Honey Glazed Salmon is here to save the day—especially when made with Falcon Ridge Farm’s fresh, locally harvested honey. Paired with tender, flaky salmon perfectly balances sweet, savory, and satisfying. Pair it with your farm-fresh greens for a healthy, family-friendly meal. Let’s cook!

You’ll need:

For the Salmon:

• 4 (6 oz) salmon filets
• ½ tsp kosher salt
• ½ tsp black pepper
• ½ tsp smoked paprika (or regular paprika)
• ¼ tsp blackening seasoning (optional for extra depth)

For the Sauce:

• 3 Tbsp butter
• 2 tsp olive oil
• 6 cloves garlic, minced
• ½ cup honey
• 3 Tbsp water
• 3 Tbsp soy sauce
• 1 Tbsp sriracha sauce (adjust to taste)
• 2 Tbsp lemon juice

To make: 

Pat the salmon dry and season both sides with salt, pepper, paprika, and optional blackening seasoning. Set aside.

Preheat your oven’s broiler and move the rack to the middle to avoid burning. Melt butter and olive oil in a large oven-safe skillet over medium-high heat. Stir in garlic, honey, water, soy sauce, sriracha, and lemon juice. Let it simmer for about 30 seconds.

Add the salmon skin-side down and cook for 3 minutes, spooning sauce over the top as it cooks.

Transfer the skillet to the oven and broil for 5–6 minutes. Baste once more halfway through. The salmon should be caramelized, cooked through, and flaky.

Serve with farm-fresh produce and enjoy!

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This quick, colorful chickpea salad is flavorful and loaded with farm-fresh microgreens and crisp produce from our field! It’s the perfect way to use those radishes and greens to delicious use—tossed together with a zesty vinaigrette and topped with shaved parmesan cheese. It’s light, crunchy, and ready in minutes!

You’ll need:

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 (15 oz) can no-salt-added chickpeas, drained and rinsed
• 1 cup diced radish
• 1 cup quartered tomatoes
• 4 oz spinach microgreens, washed and patted dry
• ¼ cup crumbled cheddar cheese

To make:

Drain and rinse your chickpeas. Wash the microgreens and gently pat them dry with a paper towel. Slice the radishes thinly and cut the tomatoes into bite-sized pieces.

Whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper in a large bowl for the dressing.

Add the chickpeas, radish, tomatoes, and spinach microgreens to the bowl. Toss well to coat everything evenly in the vinaigrette.

Sprinkle shaved parmesan and serve immediately.

Sign up for our CSA farm boxes online today or visit us at a farmer’s market near you! You can find more delicious recipes on our blog.