Farm Kitchen

This soup has just a few ingredients so it’s important to use the best.   Using homemade broth is a great way to make this soup over the top delicious. We used beef broth, but you can easily make this with chicken.   If you’d like to …

This Moroccan lentil soup comes from the N.Y. Times food section and is originally vegetarian.  We’ve used chicken or beef broth in the soup and added a pork meatball at the end.  But, it would certainly be delicious without these changes.   Fantastic recipe especially those …

This delicious farm inspired Chicken Salad is so simple and packed with a ton of flavor and farm goodness.  All inspired by meat, veggies and fresh herbs we’re growing right here at our organic farm and good food from our farm partners like Organic Roots Olive Oil …

It’s a shame not to make use of the bounty of green tomatoes left when cold weather comes in late September and October.  When a hard frost is imminent, we harvest all the tomatoes including the green.  The unripe fruit store for several weeks and …

Classic Tzatziki sauce is hard to pass up and it’s way easy to make.   We use it as a creamy salad dressing, on top of our homemade falafel or just dipping for a delicious fresh pita bread.  Great way to use the cucumbers! 2 cups …

1 – 16 oz can of chickpeas or garbanzo beans 1/4 cup liquid from can of chickpeas 3-5 tablespoons fresh lemon juice (depending on taste) 2 tablespoons tahini 2 garlic scapes, bulb removed and set aside, tender part of stems chopped 1/2 teaspoon salt 2 …

Just a forewarning…..this may be the best creamy salad dressing you’ll ever try. My mother, Barb, made this dressing every year when spinach was being harvested from her garden.   Mom grew a beautiful garden and there were staples on the table every spring – tender …

We’ve taken a N.Y. Times recipe, tweaked it to our liking and come up with a stew that is definitely a keeper. We’ve added a few chopped sweet peppers to the stew from our stash of our frozen 2021 peppers.  They add sweetness and color …

Laura treated us with these beautiful Cheese Blintz for a recent breakfast.   They are a simple crêpe, filled with a ricotta filling and topped with a fruit sauce or jam.  This is not an overly sweet breakfast.   But, if you have a sweet tooth, feel …

This is a delicious fall/winter salad that’s been appearing on our table quite often lately.  Serve it as a side dish or eaten as a vegetarian meal.  We use Butternut Squash – our hands down favorite for its dense texture and natural sweetness. 1 Butternut …