Tag: food

Beets, Organic, Salads, Tarragon, Vegetarian

Roasted Baby Beets with Tarragon Vinaigrette

Super healthy, super colorful and super delicious!  Roasting our organic baby beets really brings out their natural sweetness.  Roast them with garlic, sprigs of fresh rosemary, extra virgin olive oil, kosher salt and black pepper, then dress them with a tasty and tangy tarragon vinaigrette. Preparation Time:  30 minutes Cooking Time:  1 hour Serves:  6 Ingredients: Roast baby beets: 1 lbs each baby red, gold, … Continue reading Roasted Baby Beets with Tarragon Vinaigrette

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Condiments, Organic, Peppers, Recipes, Sauces, Tomatoes, Vegan, Vegetarian

Cherry Tomato Pico De Gallo

Pico del gallo is a great condiment. Colorful, fresh and crisp, with bright acidity and just the amount of heat or spiciness that you like. This recipe uses our organic plum and cherry tomatoes, jalapeno peppers, cilantro, and limes. Preparation Time:  10-15 minutes Make Time:  5-10 minutes Serves:  6 Ingredients: 1 lbs mixed plum and cherry tomatoes, washed and halved (plum) or quartered (cherry). 1-2 … Continue reading Cherry Tomato Pico De Gallo

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Canning & Pickling, Condiments, Organic, Peppers, Vegetarian

Jalapeno and Cubanelle Pepper Jelly

This condiment is sweet and has just enough kick to it to make things interesting. Preparation Time:  15 minutes Cooking Time:  10 minutes for jalapeno jelly; 10 minutes for hot water bath (canning) Serves:  Makes four 1/2 pint jars Ingredients: 3/4 lbs jalapeno peppers, washed, seeded (or not), chopped. 1/4 lbs cubanelle peppers, washed, chopped. 4 cups organic raw cane sugar 2 cups apple cider … Continue reading Jalapeno and Cubanelle Pepper Jelly

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Desserts, Organic, Squashes

Roasted Acorn Squash Pie with Candied Pecans

Pumpkin and acorn squash have subtly different flavors but both cook the same. Ripe acorn squash has a milder and almost fruitier flavor.  This recipe is a keeper! Preparation Time:  45 min (15 min for pie crust; 15 min for roast acorn squash puree; 15 min for pie filling) Cooking Time:  1 hour (30-40 min for the roast acorn squash; 10 min for pie crust; … Continue reading Roasted Acorn Squash Pie with Candied Pecans

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Carrots, Kina Savoy, Onions, Organic, Recipes, Soups, Thyme, Vegan, Vegetarian

Kina Savoy and Split Pea Puree Soup

Kina savoy is an Asian cooking green that isn’t as well known as it’s close cousins, tatsoi, and bok choy.  Kina savoy, also known as yukina savoy, is mildly mustardy and peppery, and can be eaten raw as well as cooked.  The stalks look and cook a lot like celery.  That was our inspiration to use it in this vegan soup with split peas. Cooking vegan … Continue reading Kina Savoy and Split Pea Puree Soup

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Basil, Eggplants, Entrees, Italian, Oregano, Organic, Recipes, Sides, Vegetarian

Eggplant Parmesan with Organic Eggplants, Italian Basil, and Oregano

With Fall in full swing, the chill in the air (ok not so much here in Florida) calls for warm, hearty comfort food that brings family and friends together.  It’s also the time here in Florida when we begin harvesting eggplants, herbs, greens, and other veggies, so when our first eggplants are available, eggplant parmesan immediately comes to mind. This dish will require some prep work but … Continue reading Eggplant Parmesan with Organic Eggplants, Italian Basil, and Oregano

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