Farm Musings

Most of the time the beets we encounter already have their greens cut off because removing the greens keeps the beet root fresh for longer. But beet greens are really yummy and good for you! They often can be used in place of greens like spinach, kale and chard but they are delicious all on their own.

A flavor packed dish that won't require a trip to the store.

A twist on potatoes au gratin packed with ooey gooey cheesy goodness.

A universally simple and delicious way to cook any squash...except spaghetti squash.

A hearty fall or winter salad that is sure to satisfy!

This week's produce share features some GIANT and not-so-giant kohlrabi, here are a few ideas on how to cook this funny-looking veggie.

August is the perfect time to make fresh salsa when tomatoes are at their ripest and fresh jalapeños are on hand!

The perfect, quick summer salsa recipe for everything from dipping chips to topping off homemade tacos, fajitas, enchiladas!

This simple and easy tomato juice makes the most of this week's produce box. Enjoy by itself or incorporate it into a delicious homemade bloody mary!

This simple recipe lets the unique flavor and texture of sunchokes shine!

The perfect pasta to ensure that none of the local, organic veggies in your produce share go to waste!

Dandelion greens are bitter and a great flavor accent to a fresh salad. But what if you have a whole bunch by themselves? Here is a fantastic summer side to make and some tricks to get the bitters out of the greens and other great flavors!

A seasonal favorite paired with a classic topping

A fun recipe that has us dreaming of summer. You don't have to make your own pesto, but it is so good when fresh.

The first night Betsy made this, Jack practically ate it with a spoon. He even used it as a salad dressing. Betsy thought this was taking it a little too far, but we both agree that it is the perfect summer accompaniment to any lighter meat or veggie.