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

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Celery and Leek Soup

Here is another wonderful and delicious soup, using our celery, leeks, and scallions.  You can enjoy this soup warm, but we love it chilled on warmer days. Preparation Time:  30 minutes Cooking Time:  30 minutes Serves:  8 (8 oz portion) or 4 (16 oz portion) INGREDIENTS: 5 cups diced celery 3 cups diced leeks, white and light green parts 2 cups diced scallions 2 tbsp extra virgin olive oil 1 tbsp butter … Continue reading Celery and Leek Soup

Sandwich Pickles

Crisp cucumber pickles on a sandwich give a nice crunch and flavor burst. The cucumbers in this recipe are cold pickled so, with the exception of adding the boiling hot brine to each jar filled with sliced cucumbers, dill, garlic, and pickling spices, there is no cooking involved.  Once the jars are capped and cooled we store them in the fridge for up to 30 days. … Continue reading Sandwich Pickles

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

Chimichurri Many Ways

Summer is fast approaching, and that means grilling.  One of our favorite condiments or sauces to put on grilled veggies is chimichurri, a traditional Argentinian sauce made with parsley, garlic, extra virgin olive oil, red pepper flakes, salt, and black pepper.  There are many other variations that include oregano, rosemary, lemon zest, and even sun-dried tomatoes for a red version. Classic green chimichurri with parsley, garlic, … Continue reading Chimichurri Many Ways

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

Roasted Patty Pan Squash with Sage, Florida Meyer Lemon Juice, and Capers

Patty pan squash has such beautiful color, and bold contrasting patterns of dark green and bright yellow.  We cook the smaller, baby patty pans whole, but the large ones have radial lines that go from tip to tip and almost dare us to cut them using those lines as guides. Like its cousins, zucchini and yellow squash, the mildly flavored patty pan squash is a type of Summer Squash. They pair … Continue reading Roasted Patty Pan Squash with Sage, Florida Meyer Lemon Juice, and Capers