Recipes
Food is about sharing. As growers of food, we love to enjoy meals together, cooking with just-picked produce as the main ingredients in the cuisine we make on the farm. The plant-forward recipes listed below include some of the staples we keep coming back to, and other more daring variations. We hope you enjoy!
Greens with Balsamic-Roasted Turnips
Red Beet Risotto with Mustard Greens and Goat Cheese
Marinated Zucchini and Green Bean Salad
Ginger, Cucumber, Carrot, and Cabbage Slaw
Tomato and Summer Squash Pasta
Penne with Heirloom Tomatoes, Basil, Green Beans, and Feta
Roasted Fingerling Potatoes and Carrots
Stewed Okra with Tomatoes and Basil
Black Beans with Tomatillos and Tomatoes
Basic Sautéed Oyster Mushrooms
Acorn Squash Stuffed with Mushrooms and Rice
Spaghetti Squash with Eggplant and Sesame Seeds
Roasted Acorn Squash and Tomatoes