We want to introduce you to one of our favorite ways to use fresh herbs. We have named it “spice cubes.” It’s a strange name but it gets the point across – freezing herbs in ice cube trays. Here are the details: Spice cubes: Freeze your favorite herbs in an ice cube tray with aContinue reading “Using herbs for “spice cubes””
Category Archives: Recipe
Level-up with greens!
We grow a variety of fresh greens all season long (from October – May). We have the staples like kale and rainbow chard, and also some more uncommon varieties like sorrel and malabar spinach. The season for greens is long, so there is plenty of time to experiment with different types and preparations to findContinue reading “Level-up with greens!”
Basil Highlight
First, don’t destroy your basil. Don’t put it in your fridge! The cold temperature will ruin the leaves. I Instead, store basil on the counter, in a jar of water (like flowers in a vase). Drape a plastic grocery bag over the top of the bunch (like a dome) to keep them super fresh andContinue reading “Basil Highlight”
4-week Simple Recipe Series
We’re dropping a new resource to start off 2023: a four-week Simple Recipe Series. For four weeks, we will send you one recipe per week (sent on Thursday, ahead of the weekend). The recipes we will be sharing are for meals we have prepared in our own kitchen with our veggies for years. We come backContinue reading “4-week Simple Recipe Series”
Turmeric
This golden root grows from a tropical broad leaf plant that looks a little like banana leaf and grows 4-6′ tall. Turmeric is in the ginger family and native to southeast Asia, which means our climate and similar altitude is perfect for this tropical beauty, which we plant in May and harvest beginning in October.Continue reading “Turmeric”
Plenty for a feast.
If you’re planning to have a local, organic thanksgiving this year, we thought it might be helpful to quickly let you know everything we will have in abundance this weekend at the market. This market is your chance to get everything you need to celebrate in the coming week. Holiday staples: green beans, butternut squash, sweetContinue reading “Plenty for a feast.”
Little Pond Cherry Tomato Pasta:
This recipe came from an old friend working at a conservation research station in New York. It was a family recipe of hers and we’ve been making it for a decade now with our Little Pond cherry tomatoes! This is a super fast recipe for dinner in a pinch. All it requires is having a fewContinue reading “Little Pond Cherry Tomato Pasta:”
Roasted Veggie Sheet Pan Soup:
This recipe is a “template recipe” – it is so easy and adaptable. You can even clean out your fridge and use up what you have on hand, or just use a few veggies you were inspired to bring home from the market. The idea is – roast two sheet pans of mixed veggies, whateverContinue reading “Roasted Veggie Sheet Pan Soup:”
Farmers Market Farro and Kale recipe:
This meal only uses one pan, and only two fresh ingredients from the farmers market. Super easy staple food that is delicious, cost-effective, and healthful! Make enough for leftovers and you can enjoy it twice in one week. Prep Time: 5 | Cook Time: 30 | Serves: 4-5 Ellen picked up this recipe in NewContinue reading “Farmers Market Farro and Kale recipe:”
Seasonal Rainbow Buddha Bowl Template:
Stay with us for this one – there is a lot of information here. What we are providing here is more of an adaptable template, and less of an exact recipe. The possibilities are endless, and we will outline several different approaches. The preparation takes a bit longer, but we use this as a make-aheadContinue reading “Seasonal Rainbow Buddha Bowl Template:”