Flat bread Pizza
Smashed Red Potatoes
Orange & Beet Salad
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Strawberries and Speckled Trout
This was a quick dish we made after harvest. Strawberries are in season and the speckled trout lettuce has a slightly bitter finish that lends itself perfectly to… Read More »
Kohlrabi Gratin
Here are a few ideas for the elusive kohlrabi– Shred it into a slaw with cabbage and apples, I use a dressing of equal parts apple cider vinegar… Read More »
Chimichurri Sauce
One of my absolute favorite pureed sauce aside from pesto is a very similar sauce made with fresh parsley. This pureed parsley and olive oil sauce is so… Read More »
Baba Ganoush
Baba Ganoush! This is so delicious, and it is a great substitute for mayo on sandwiches. Directions: I would add: cumin/parsley as well. Stab your eggplant a few… Read More »
Storage Tips
WEEK 1 STORAGE TIPS The vegetables you are receiving have been picked at their peak, washed, hydro-cooled, packed then refrigerated. This entire process for all the membership takes… Read More »
Bok Choy Coleslaw
In a small sauce pan heat sugar and vinegar until completely dissolved. Place mixture in a small bowl and chill for one hour. Meanwhile, slice bok choy, onions,… Read More »
Roasted Kale
***This recipe best used week 2, when kale is in full swing*** Pre-heat oven to 350. Line a baking sheet with a Sil-Pat or other non stick liner…. Read More »
Bok Choy
A close relative of Chinese cabbage, this small tender leafy green vegetable will be delivered in small bunches. Bok Choy is very popular in Asian dishes as an… Read More »
Simple Saute Radish
This simple side dish is excellent with beef or chicken or simply by itself. In a large saute pan, over medium high heat, melt butter. When butter begins… Read More »
Sweet Chili Glazed Bok Choy Spicy Ginger Garlic Rice
Preparation Rice: Select a large pot with a lid for making your rice. Over medium heat melt the butter. When the butter begins to foam or bubble add… Read More »