Leaf by Leaf

Leaf by Leaf

One of our favorite vegetables to grow is Salad Greens and we’ve been offering various leaves since this all started way back in 1995. Now, almost 30 years later, Anita continues growing salad greens with the help of daughters Lucy, Susannah and Laura. We’ve learned 

Beets Me?  How to Use Your Beets!

Beets Me? How to Use Your Beets!

So, you’ve received fresh beets in your CSA share again and you’re wondering what to do with them.   You’ve only seen and maybe even tried beets when they’re in the lineup of salad bar toppings.  Not to worry! We grow beets on the farm from 

Tomato Basil Salad with Fresh Mozzarella

Tomato Basil Salad with Fresh Mozzarella

The sweetest tomatoes and fragrant basil come together in this simple late summer salad.   Serve as a side or atop a bed of greens for a beautiful salad.   No extra dressing necessary.  The juice from the tomatoes combined with the EVOO and Balsamic Vinegar make 

Tomato Preservation – Make it Easy

Tomato Preservation – Make it Easy

Right when our fresh tomatoes are ripening by the arm loads, we’re in mid-season, busy as ever growing and selling.  How do we have any time to preserve food?   It’s actually such a high priority for our family, we make the time. Preserving tomatoes is 

Whole Tomato Pasta Sauce

Whole Tomato Pasta Sauce

This recipe was born out of necessity many years ago.  The girls were young, our lives were so busy, but we wanted to eat delicious homemade food.   Making our own pasta sauce with all our beautiful tomatoes was a no-brainer.  But, all the time needed 

Sauteed Beet Greens with Bacon and Gruyere

Sauteed Beet Greens with Bacon and Gruyere

Lucy is an excellent cook and has a wonderful way of taking what is available seasonally and turning it into something so delicious.   This recipe will help you make use of the beautiful beet greens attached to the roots.  They’re just too good to waste. 

Radish Quinoa Salad with Feta

Radish Quinoa Salad with Feta

This recipe was shared way back during our 2015 CSA season.  It’s worth repeating because it’s so delicious.  We make this often in the spring with the pretty red radishes and in the fall when we harvest daikon.  It is definitely a keeper and one 

Creamy Garlic Scape & Dill Dressing

Creamy Garlic Scape & Dill Dressing

Brian created this recipe in just a few minutes using fresh dill and garlic scapes.  Delicious!   Not too heavy and very fresh tasting.  Use it for a salad dressing, veggie dip or savory sauce.  Excellent on a seasoned lamb burger. 1 – 16 oz container 

A Very Vegetable Shepherd’s Pie

A Very Vegetable Shepherd’s Pie

This recipe was used for a recent supper and the leftovers were perfect for a hot lunch the next day. The recipe makes a generous 9″ x 13″ pan of pure comfort food. The dish comes together quickly and makes a warming dish for a 

Beet Salad with Hard-Boiled Eggs and Mustard Parsley Dressing

Beet Salad with Hard-Boiled Eggs and Mustard Parsley Dressing

This recipe has become a favorite in our house.  It is inspired by the Beet Salad with Poppy Seed + Chive Dressing from the cookbook Now and Again by Julia Turshen.  She is amazing! 2 ½ lbs beets, washed, greens removed and set aside 2 

Gypsy Soup

Gypsy Soup

From a well worn copy of the Moosewood Cookbook, Lucy found this delicious and very easy soup recipe.  It’s a perfect soup for fall when gardeners are harvesting the last of this and that.  We enjoyed this recipe so much, we made it twice in 

Chioggia Beet Salad with Lime and Mint

Chioggia Beet Salad with Lime and Mint

This raw beet salad really shows off the striking colors of these gorgeous roots.  Chioggias are a mild beet that love the flavors used in this salad.  Thank our Lucy for another original winning recipe – a perfect light summer salad. Chioggia Beet roots  Green