Three Cabbage Cousins Slaw with Pecans, Dates, and Vegan Tahini Dressing

Napa Cabbage, Kina Savoy, and Bok Choy are all in the Cabbage family — they are like cabbage cousins. This recipe can be made with other Cabbage family greens, such as Kale, or Tatsoi. Cabbage family crops are known for being health-promoting. If you’re new to Cabbage family crops in your diet, you may be pleasantly surprised by their light sweetness and craveworthiness. A mixture … Continue reading Three Cabbage Cousins Slaw with Pecans, Dates, and Vegan Tahini Dressing

Roasted Beets Salad with African Blue Basil Vinaigrette

We grow three types of beets; deep red, gold, and candy stripe.  While we have published a few beet recipes on our blog, this is one of our favorites as it focuses our attention on the colors of all three and the pattern of the candy stripe variety. We use African blue basil in our vinaigrette but you can, of course, use any type of … Continue reading Roasted Beets Salad with African Blue Basil Vinaigrette

Sauteed Beet Greens with Orange Muscat Champagne Vinegar and Greek Feta

Did you know that beet greens are not only edible, they are delicious and very healthy?  Saute them briefly in a little extra virgin olive oil, kosher salt, and black pepper, dress them in your favorite vinaigrette; we have a couple favorites, tarragon, and orange muscat champagne vinaigrettes to name two.  Add some Greek feta for even more tang! Preparation Time:  15 minutes Cooking Time:  5 minutes Serves: … Continue reading Sauteed Beet Greens with Orange Muscat Champagne Vinegar and Greek Feta

Roasted Vegetables with Mustard Oil and Indian Five Spice (Panch Phoron)

Indian food is very aromatic and this dish uses “Panch Phoron”, a classic spice mix of fenugreek, fennel, black mustard, cumin, and nigella seeds.  The spicy and aromatic mixture of seeds may be used whole or ground. Our globe eggplants, carrots, and green beans are abundant now, so we are using them in this recipe.  We added carrots for their sweetness, to balance the spiciness of this exotic and … Continue reading Roasted Vegetables with Mustard Oil and Indian Five Spice (Panch Phoron)

Arugula Salad with Shaved Fennel, Orange Supremes, Roselle Hibiscus Vinaigrette, and garnished with Crispy Leeks, and Greek Feta

Our favorite salads always have a lot of flavor and hit every taste bud and texture.  This salad has it all: sweet, sour, bitter, salty, and umami tastes, plus crispy, crunchy, and creamy textures. One of our friends makes a delicious roselle jam using the roselle hibiscus flowers we grow on our farm; we use that jam to make this vinaigrette which adds a bright lemony flavor and … Continue reading Arugula Salad with Shaved Fennel, Orange Supremes, Roselle Hibiscus Vinaigrette, and garnished with Crispy Leeks, and Greek Feta

Cherry Tomato Vinaigrette

One of the many ways we enjoy our cherry tomatoes when we want something a little more unique is to make them the featured ingredient in a vinaigrette, a very colorful, sweet yet tangy one, that we think you will enjoy as well.  You won’t need a lot for this recipe.  Just a cup will do.  We use both our red and Sungold varieties, and … Continue reading Cherry Tomato Vinaigrette

Oven Roasted Tomatoes

We have really enjoyed the tomatoes this season.  There are many ways to preserve tomatoes to enjoy them later in the year when the tomato season has ended. Roasting tomatoes and freezing them is one way to make sure you can enjoy them up to six months later. Here, we use Roma tomatoes, but if you use cherry, grape, or slicer tomatoes, adjust the cooking … Continue reading Oven Roasted Tomatoes