A Local Organic Farm Providing REAL Food
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 …
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 …
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. …
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 …
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 …
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 …
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 …
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 …
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 …
The answer to the question is one of our favorite root vegetables – BEETS! If you aren’t a fan of beets, I’m here to tell you a recipe exists for this humble root that will change your mind. Sure, you may not enjoy a homemade …
If we’re cooking a whole cut-up BBF Chicken, it’s most likely going to end up in a saucy, savory skillet dish like this one – tender chicken pieces nestled into a flavorful tomato based sauce with onions, peppers and Kalamata olives. This skillet dinner is …
Today, we’re having Barb’s Beef Vegetable Soup. This recipe made a regular appearance on our dinner table at the Kinsella house – Anita’s family. Barb, my mother, was a natural in all things food related – cooking, gardening, canning, freezing, baking, catering and enjoying. And, …