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Protecting Your Plants During A Cold Snap

We love Mother Nature for so many reasons, one of them being her unpredictable nature. If you prefer colder temperatures, then you may consider this weekend’s forecast an act of kindness, but our tomato plants and pepper plants would strongly … Continue reading

Pickled Green Radishes

1 1/2 lb green radishes, trimmed and peeled 1 1/2 tbsp kosher salt 2 inches gingerroot, peeled and sliced into paper-thin rounds 1/2 tsp coriander seed 4 garlic cloves, peeled and smashed 1/8 tsp red pepper flakes, or more to taste 1/3 … Continue reading

Beets & Chickpeas with Jalapeño Yogurt

Beet & Chickpea Salad: 1 lb beets 1 large garlic clove, minced 1/2 tsp ground coriander 1/2 tsp ground cumin 1/2 tsp smoked paprika 1 cup cooked chickpeas a few handfuls arugula1/2 tsp brown mustard seeds for garnish 2 tbsp chopped fresh cilantro … Continue reading

Sauteed Beet Greens with Red Onions and Garlic

2 tbsp extra virgin olive oil 1/2 small red onion, thinly sliced 3 large cloves garlic, thinly sliced 4 medium beets (about 12 ounces with greens) trimmed, peeled, halved, and sliced into 1/4″ thick half-moons 10 cups lightly packed stemmed … Continue reading

Easy Sauteed Kale

Red Russian Kale image

1/4 cup extra virgin olive oil 3 cloves garlic, peeled and sliced 1 large bunch of kale, stemmed with leaves coarsely chopped 1/2 cup vegetable stock, white wine or water salt, black pepper and red pepper flakes to taste 2 … Continue reading

Swiss Chard with Golden Raisins and Pine Nuts

Rainbow Chard

3 tbsp golden raisins, rehydrated 2 lb Swiss Chard, stemmed and washed – stems diced and set aside 2 tbsp olive oil 2 garlic cloves, minced 3 tbsp pine nuts, toasted salt and freshly ground pepper to taste Fill a … Continue reading

Easy Creamed Spinach

1 lb fresh spinach 1 tsp olive oil 1/4 cup onion (minced) 1 tbsp butter 1/3 cup heavy cream 2 oz cream cheese 1/4 tsp garlic powder 1/8 tsp seasoning salt black pepper to taste Wash and dry spinach and remove any tough … Continue reading

Beet Salad with Pea Shoots and Fennel Fronds

Chioggia Beets

2 lb baby beets, tops and root ends trimmed 1/4 cup olive oil, divided salt & pepper 1 tbsp fresh lemon juice 1 tbsp red wine vinegar pea shoots (tendrils), fennel fronds and flaky sea salt (for serving) Preheat the … Continue reading

Roasted Turnips with Sage Browned Butter

Golden Ball Turnip

3 lb tunips, peeled and cut into 1/2″ wedges cooking spray 1 1/2 tsp salt 1/2 tsp black pepper 1/4 cup unsalted butter 12 small fresh sage leaves, divided 2 tsp grated lemon rind, divided 1 tbsp fresh lemon juice … Continue reading

Roasted Root Vegetables with Polenta

Cylindra Beets

3 large parsnips* 1 rutabaga* 3 red beets* (save beet greens!) *all peeled and chopped into 1/2″ pieces 3 tbsp olive oil 8 cups water 1 tsp salt 1 tsp black pepper 2 cups coarsely ground cornmeal 2 tbsp butter 4 ounces blue … Continue reading