Baked Spaghetti Squash

Squashes and Greens and Roots, oh my! It’s that time of year for Fall and Winter Vegetables. These crops lend themselves well to roasting, braising, soups and stews with hearty flavors for  satisfying bowls of goodness. Baked Spaghetti Squash is our vegetarian dish topped with sauteed Carrots, Green Garlic and this Summer’s Basil Pesto (ours…

Mixed Root Gratin

This can be very rustic or quite elegant, depending on how you slice the roots. Try thicker chunkier cuts or a mandolin for very thin slices. A favorite side dish or star of a Vegetable Plate! 1. Wash, trim and peel 2 pounds of Mixed Roots (peeling is not necessary for all Roots, just if…

Creamy Root Soup

A favorite here at the Farm, we use whatever seasonal Roots are available. Our mix may include Turnips, Potatoes, Rutabagas, Sweet Potatoes, Carrots and more. 1. Wash, trim and chop 2 pounds of Mixed Roots. Peeling is not necessary since the end result is pureed: organically grown root vegetables are safe to eat the peels…

Chopped Salad

This mix of flavors and textures is really interesting and delicious! —————– 1. Wash, trim and chop 3/4 pound Broccoli (use the florets and the stem, too!). Toss prepared Broccoli with enough Vinaigrette to coat well, refrigerate for 20-30 minutes while prepping the rest of the ingredients. Marinating the Broccoli will take the raw edge…

Spicy Garlic Kale

Wash, trim and chop 3/4 bunch Kale and 2-3 Wild Garlic Leeks. In a skillet heat 2 Tablespoons Olive Oil, add Kale and Leeks and season with salt, pepper and Hot Peppers to your taste. Saute over medium heat quickly for 3-5 minutes until Kale is just wilted. Cover and keep warm if not served…