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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Strawberry Crumble

It’s strawberry season again here at the farm! Whether you’ve gotten our strawberries in your farm box or picked them up at our farmer’s market booth, this recipe combines juicy, sweet strawberries with a buttery, crispy topping that speaks to the soul. 

Ingredients:

Filling:
5 heaping cups of farm-fresh strawberries, hulled and quartered
1/4 cup granulated white sugar
1 teaspoon vanilla extract
3 Tablespoons cornstarch

Topping:
1 cup all-purpose flour
3/4 cup old-fashioned oats
2/3 cup granulated white sugar
2/3 cup packed brown sugar
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 cup (1 stick) butter, melted

Preheat your oven to 350 degrees. This ensures that our crumble will bake evenly and get that perfect golden crust we love.

Grab a deep pie plate or a large baking dish. Grease it with butter or cooking spray to prevent any sticking. There’s nothing sadder than a crumble that won’t leave the dish!

Strawberry mixture:
In a large bowl, combine chopped strawberries with sugar. This sweetens the strawberries and brings out their natural juices, making our crumble extra flavorful.

Add a sprinkle of cornstarch and a dash of vanilla extract to this. The cornstarch will help thicken the strawberry juices, creating a lovely syrup as it bakes, while the vanilla adds an aroma and depth of flavor that elevates the dish. Stir until every strawberry is coated, then pour it all into your prepared baking dish.

Topping:
Whisk together flour, oats, a blend of brown and granulated sugar, a pinch of salt, and a touch of cinnamon in a medium-sized bowl. 

Pour the melted butter over the dry mixture. Stir it in until everything looks moist and well-coated. This will give our topping that irresistible golden brown color and a crunch that contrasts beautifully with the soft, juicy strawberries underneath. Sprinkle this crumb mixture over the strawberries. 

Slide your dish into the oven and bake for 35-40 minutes. It’s done when the fruit bubbles and the topping turns golden brown.

Allow it to cool slightly, then serve warm with a generous scoop of vanilla ice cream. Enjoy! 

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.

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!

Visit our blog for more delicious recipes.

Garlic Roasted Cherry Tomatoes

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!

Lemon Basil Pasta

We’ve been adding fresh, aromatic basil to farm boxes all week. Basil is a key ingredient in one of our favorite delicious- and easy – dishes: Lemon Basil Pasta!

You’ll need:
8 oz Fettucini
6 tbsp good butter
2 lemons
Fresh basil
1/2 – 1 cup Grana Padano cheese, shredded. More for serving.
Cracked black pepper
Kosher salt

To make:
Cook pasta until al dente. While the pasta is cooking, melt butter in a large saucepan. Add five basil leaves along with the juice of two lemons and the zest of one lemon. Add al dente pasta to the pan and toss. Fold in the shredded cheese and stir until the butter, lemon juice, and cheese have a creamy consistency. Stir in a little pasta water if needed. Salt and pepper to taste. Top with more cheese, basil, and cracked pepper to serve.

You can get farm-fresh veggies when you join our CSA program. Visit our blog for more delicious recipes!

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!

Roasted Radishes with Garlic

Radishes are delicious in salads, with a little salt, or roasted with garlic and herbs like the recipe below. Give it a try! 

You’ll need:

1 lb farm-fresh radishes, stems removed, ends trimmed, and halved
1 tablespoon melted butter
1/2 teaspoon sea salt
1/8 teaspoon black pepper
1/4 teaspoon dried parsley
2 minced garlic cloves
Dip of your choice 

To make:

Preheat your oven to 425 degrees. In a bowl, combine the radishes, butter, dried parsley, salt, and pepper. Toss ingredients until the radishes are evenly coated. 

In a 9×13 inch baking dish, spread radishes out in a single layer. Bake for 10 minutes. Add the minced garlic and toss. Return the radishes to the oven to bake for an additional 10 minutes or until the radishes are golden brown and easily pierced with a fork.

Serve with your favorite dip. We love them with ranch. 

You can get farm-fresh veggies when you join our CSA program. Visit our blog for more delicious recipes! 

Spicy Lettuce Wraps

Romaine isn’t just for tasty salads. It makes great low-carb, crunchy bun and tortilla alternatives for tacos, burgers, and wraps like this delicious recipe. 

You’ll need:

2 tbsp vegetable oil
1 tbsp brown sugar
1 tsp Worcestershire sauce
2 tbsp soy sauce
1 tbsp Sriracha, plus more for serving
3  thinly sliced scallions
2 finely chopped garlic cloves
1 lb ground beef
Kosher salt
Romaine lettuce
Lime wedges (for serving)

To make:

In a small bowl, mix soy sauce, brown sugar, Worcestershire sauce, and 1 tbsp Sriracha. Set aside.

In a large skillet, heat the vegetable oil over medium. Add your scallions and garlic and cook until softened (2-3 minutes). Add the chicken and season with kosher salt. Cook until chicken is cooked through, 6 minutes. Add the soy sauce mixture and cook for 2 minutes until liquid is almost completely reduced. Serve meat mixture in Romaine lettuce leaves with lime wedges and Sriracha. 

You can get farm-fresh greens when you join our CSA program. Visit our blog for more delicious recipes!

Easy Cilantro Vinaigrette

Try this simple recipe and add a punch of flavor to salads, grilled chicken, and, of course, tacos! You can get fresh cilantro when you join our farm box program.

You’ll need:

1 large bunch of fresh cilantro (2 cups packed)
1/2 cup olive oil
2 tablespoons white vinegar
1 clove garlic
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/4 to 1/2 cup water, as needed

Add ingredients to a blender or food processor and season to taste.

Visit our blog for more delicious recipes!