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.

If you’re looking for a fast and flavorful way to serve leafy greens, this Sautéed Swiss Chard with Garlic and Lemon is a go-to recipe that deserves a spot in your weekly rotation. It’s bright, garlicky, and ready in under 10 minutes—a fresh and healthy side dish that pairs perfectly with everything from roasted chicken to grilled salmon.

You’ll need:

• • 2 bunches Swiss chard (about 1 pound)
  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • ¼ teaspoon sea salt, plus more to taste
  • Freshly ground black pepper
  • Lemon wedge, for squeezing

To make:

Slice the stems off the leaves. Chop the stems into thin slices (about ¼ inch) and coarsely chop the leaves.

Warm the olive oil in a large skillet over medium heat. Add the chard stems and cook for 1–2 minutes, just until they start to soften.

Toss in the chopped leaves, sliced garlic, salt, and a few grinds of pepper. Sauté for another 1–2 minutes, until the leaves are just wilted and tender.

Remove from heat, squeeze fresh lemon juice over the top, and toss to combine. Taste and adjust seasoning as needed.

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.

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.

Sign up for our farm boxes online today! You can find more delicious recipes on our blog.

Snow peas, with their crisp texture and sweet flavor, are not only a delight to eat but also packed with nutrients such as vitamins C and K, fiber, and iron. Add this colorful and nutritious recipe to your dinner repertoire!

Ingredients:

• 2 cups snow peas, trimmed
• 1 cup carrots, julienned
• 1 cup mushrooms (shiitake or button), sliced
• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 tablespoon ginger, freshly grated
• 2 tablespoons soy sauce (or tamari for a gluten-free option)
• 1 tablespoon oyster sauce (optional, can be replaced with a vegetarian oyster sauce for a vegetarian version)
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Sesame seeds and green onions, for garnish

Instructions:

1. Prep the Veggies: Prepare your snow peas by trimming the ends, julienne the carrots for a bit of color and texture, and slice your mushrooms. Keep your ingredients organized for quick access during stir-frying.
2. Heat the Pan: Heat a wok or large frying pan over medium-high heat. Add the vegetable oil, swirling to coat the surface.
3. Sauté Garlic and Ginger: Add minced garlic and grated ginger to the hot oil, stirring quickly to avoid burning. The aroma should be fragrant and enticing.
4. Add the Veggies: Increase the heat to high, and add the mushrooms and carrots to the pan. Stir-fry for about 2 minutes until they start to soften. Then, add the snow peas and continue to stir-fry for another 2-3 minutes. The goal is to cook the vegetables quickly to retain their crisp texture and bright colors.
5. Season the Dish: Pour in the soy sauce, oyster sauce (if using), and sesame oil, stirring well to coat the vegetables. Season with salt and pepper to taste. The sauces will create a savory glaze that enhances the natural flavors of the vegetables.
6. Garnish and Serve: Sprinkle sesame seeds and chopped green onions over the top for a final touch of flavor and presentation.
7. Serve: This dish is best served immediately, while the vegetables are still vibrant and crisp. It makes a perfect side dish or can be served over rice or noodles for a complete meal.

Additional Tips:

• For an extra protein boost, add tofu, shrimp, or chicken to the stir-fry.
• Cook at high heat for a short time to maintain the crispness and color of the snow peas.

Snow peas and other delicious vegetables 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.

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.

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!

Tasty Greens!

We are so honored to be partnering with Rosecreek Farms, a small operations produce farm located Selmer, Tennessee. This family owned and operated farm will be supplying a variety of quality ​​lettuce, greens and root crops. They offer delicious greens including Green Leaf, Panisse and Butter along with roots like carrots and turmeric. Be sure to order some of their goodies in your farm box! 

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!