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Swiss Chard, Sweet Potatoes + Mushrooms

Rainbow Chard

Ingredients: 2-3 tbsp olive oil or avocado oil, divided 2 sweet potatoes, diced into 1/4 inch cubes 1 bunch rainbow Swiss chard, chopped, stems and greens separated (about 6-8 large leaves) 1 cup raw mushrooms diced 1 tsp garlic powder … Continue reading

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Arugula Mint Pesto

Ingredients: 5 cups loosely packed arugula 1/2 cup fresh mint 1/2 cup toasted almonds 1/2 ounce grated Parmesan-Reggiano cheese (about 2 tbsp) 2 garlic cloves 1 tsp. lemon zest 2 tbsp fresh lemon juice 3/4 tsp salt 1/3 cup extra … Continue reading

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Fresh Strawberry Pie

Ingredients: 1 sheet refrigerated pie crust 3/4 cup sugar 2 tbsp cornstarch 1 cup water 1 package (3 ounces) strawberry gelatin 4 cups sliced strawberries (2 quarts) whipped cream, optional Cooking Instructions: Unroll crust into 9-in. pie plate. Trim edge. … Continue reading

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Spring Radish Salad

French Breakfast Radish

Ingredients: 1 bunch of radishes, finely chopped 1/2 cup parsley, finely chopped 1 tbsp fresh squeezed lemon juice 1 tbsp extra virgin olive oil 1 pinch of black pepper 2 pinches of salt In a small bowl, combine radishes, parsley, … Continue reading

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Mushroom & Onion Bread Pudding

Normally, we only post recipes to our website that include vegetables that we’ve actually grown on the farm, but this recipe was too good not to share! We used the following ingredients from the Farm Stand to make this dish: … Continue reading

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Grilled and Glazed Carrots

Ingredients: 1 lb carrots (if thick, slick down the middle lengthwise) 1 tbsp extra virgin olive oil Glaze: 2 tbsp butter 1/4 cup brown sugar 1/4 cup honey pinch of salt Cooking Instructions: Preheat grill for direct/indirect cooking. Toss carrots … Continue reading

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Easy Creamed Spinach

Ingredients: 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 Cooking Instructions: Wash and dry spinach and … Continue reading

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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

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Swiss Chard, Fennel, and White Bean Gratin

Ingredients: 5 tbsp unsalted butter 1 large fennel bulb, cored, and sliced thin (about 3 cups) 1 large onion, sliced thin (about 1 1/2 cups) salt and pepper 3 medium cloves garlic, minced 3 bunches swiss chard (1 lb) leaves … Continue reading

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Swiss Chard with Golden Raisins and Pine Nuts

Rainbow Chard

Ingredients 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 Cooking … Continue reading

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