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! 

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!

Collard greens go well with just about anything. Collard greens taste like a cross between kale and cabbage and have a smooth and hearty texture. Try this savory side dish at your next meal!

You’ll need:

4 strips thick-sliced bacon, sliced into 1/2-inch strips
1 small yellow onion, chopped
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons sugar
Several dashes of hot sauce (add more if you want more heat)
1/4 cup apple cider vinegar
2 pounds collard greens, stems removed, sliced into 3-inch-wide strips
1 cup chicken stock (or water)

To make:

Heat a large skillet over medium heat. Add bacon until browned around the edges. Add onion and cook until softened. 

Add the salt, pepper, sugar, hot sauce, and garlic, and cook for about one minute. 

Add the vinegar and simmer until the amount of liquid is reduced by half, stirring and scraping up browned bits from the bottom of the skillet.

Add the collard greens and the chicken stock and bring to a simmer. Reduce the temperature to medium-low and cook, stirring occasionally until the collard greens have wilted and lost their brightness. Season to taste with additional vinegar and hot sauce.
Serve the greens with some of the juices from the pan.

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

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!

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!

The holidays are a great time to gather up the kiddos and make fun Christmas crafts. The great thing about this particular project is that one of the supplies is abundant in most households: empty toilet paper tubes.

You’ll need:
Scissors
Pencil
Paint and brushes
Glitter, puffballs, sequins, or whatever glitzy doodads your heart desires
Empty toilet paper tubes

To make:
Using the pencil, draw out the shape of tree you’d like, make sure that the points of your tree meet at the side. Leave enough room at the bottom for a base.

Carefully cut along the lines (parents can do this for the real little ones). Once your tree is cut out, paint the trees whatever color you or your little ones like. Washable acrylic paint is great for clothes and table tops. 

Once the pain dries, decorate your trees with pain, glitter, stickers, etc. The kids can even stick a photo of themselves on the tree as a cute gift to the grandparents!

Visit our blog for more holiday crafts, recipes and more!

Frothy Monkey opened in 2004 as a coffee shop in a 1200 sq foot bungalow in the transitional 12South neighborhood. Over the years, the company expanded to four full service restaurants located in Nashville, Franklin, Chattanooga along with a wholesale bakery. Frothy Monkey is neighborhood focused and their food and drinks are made from scratch using original recipes and thoughtfully-sourced ingredients from regional farmers and producers whenever possible. Add some of their delicious coffees or Firepot Nomadic Teas to your farm box!

Located in Ethridge, Tennessee, Flowers Creamery makes small-batch cheeses made from their Grade A Dairy. After owning and operating their dairy for nearly 25 years, Morgan and Brian Flowers are continuing their legacy of providing high quality products by taking ownership of the entire process from growing their own feed to offering a finished product on the farm. Their small batch cheeses include mild cheddar, sharp cheddar, white cheddar, bacon cheddar, pepper jack, gouda, Colby and Monterey Jack. Add some of their goodies to your farm box!

Strawberry season is short, but that doesn’t mean you can’t enjoy these farm-fresh fruits all year long. Follow these steps to properly freeze strawberries!

You’ll need:
4-6 lbs fresh strawberries
Half baker sheets (fit best in most freezers)
Parchment paper
Paring knife

To freeze:
Gently wash berries under tap water. If berries are mushy or damaged, remove them.
Spread your berries out on a towel and allow them to air dry.
Using your paring knife, hull the berries by removing the stem and the bit underneath. You can also just slice the top of the berry off, but you get more of the fruit with hulling.
Line baker sheets with parchment paper and freeze the berries overnight.
When completely frozen, put berries in heavy duty freezer bags and label with the date.
Frozen strawberries will last up to one year. 

Enjoy! Visit our blog for more tips and recipes!