Below are a few recipe ideas inspired by ingredients that are coming out of our fields.


Shaved Fennel and Crushed Olive Salad


  • 1 cup castelvetrano (large, green) olives
  • 2 large fennel bulbs, tough outer leaves discarded, bulbs, stems, and fronds separated
  • 1/4 cup olive oil
  • 2 tablespoons white wine or champagne vinegar
  • Finely grated orange zest from most of 1 orange (1 teaspoon, but I never measure)
  • Pinch of crushed red pepper flakes
  • Kosher salt, freshly ground black pepper
  • 1 lemon
  • 3 ounces thinly shaved aged provolone cheese, or another sharp cheese, such as pecorino (about 1 cup)
  • Flaky sea salt, to finish


1.Crush olives with a flat-bottomed cup, the side of a chef’s knife, or this ridiculous pounder I seem to use for everything but meat, and remove pit. Coarsely chop olives so that you get big, chunky pieces and add to a medium bowl. Coarsely chop fennel fronds until you have about 1/3 cup and add to bowl. Thinly, but not paper-thin, slice fennel stems crosswise and add them too. Add oil, vinegar, orange zest, and red pepper to bowl; season with kosher salt and black pepper, then stir to evenly combine. Taste and adjust seasonings as you wish.

2. Halve fennel bulbs lengthwise. Using a mandoline or your exceptional knife skills, very thinly shave fennel crosswise. Transfer fennel to a second, larger bowl. Zest one-quarter of lemon over. Juice the lemon over it — it will seem like too much but it’s just right. Season with salt and toss to coat; add more salt if needed.

3. To serve: Spread olive olive mixture on a big plate. Top with cheese. Arrange shaved fennel over, hiding the olives, then season with flaky sea salt. Or you can just toss all of it in a big bowl, but where is the drama in that.

From Smitten Kitchen

Stuffed Delicata Squash


  • 2 Delicata squash, cut lengthwise
  • 2 teaspoon olive oil, divided
  • salt and pepper
  • 2 garlic cloves, minced
  • 1 small onion, chopped finely
  • 1 15 oz can cannellini or white beans, rinsed and drained
  • 3 handfuls fresh spinach, torn into small pieces
  • 1/4 cup panko or bread crumbs
  • 1/4 cup Parmesan cheese
  • red pepper flakes, for serving


  1. Preheat oven to 400 degrees. Scoop seeds out of each half of squash. Place on baking sheet and sprinkle salt, pepper and 1 teaspoon olive oil. Cook for 20-25 minutes. Squash will be soft to the touch.
  2. While squash is baking, make stuffing for squash:
    Heat 1 teaspoons of olive oil in a non stick skillet over medium heat. Add minced garlic and chopped onion to pan and cook for about 2-3 minutes. Add spinach to pan and cook until wilted. Add rinsed beans to pan and stir, cook until warmed through.
  3. Spoon stuffing into each squash half.
  4. In a small bowl, combine panko and Parmesan. Sprinkle evenly over each squash. Place into oven for about 15 minutes until heated through and breadcrumbs and cheese are golden brown.
  5. Serve immediately with red pepper flakes and extra Parmesan cheese, if desired.

From Aggies Kitchen

Caramelized Onion Galette


For the Galette crust:

  • 1 1/2 cups (204 g) unbleached all-purpose flour
  • 1 Tbsp sugar
  • 1/2 tsp sea salt
  • 1 stick (8 Tbsp, 113 g) cold unsalted butter, cubed
  • 1/4 cup ice cold water

For the Onions:

  • 2 pounds (about 900 g) sweet onions
  • 4 Tbsp (57 g) unsalted butter
  • 2 garlic cloves, germ removed, minced
  • 1 tsp sugar
  • rosemary, thyme, oregano (fresh or dried)
  • 1 tsp sea salt
  • freshly ground pepper

For the Parmigiano Cream

  • 1/3 cup (75 g) mascarpone, at room temperature
  • 2 Tbsp milk
  • 1/3 cup (33 g) grated Parmigiano
  • salt and pepper to taste


  1. In a food processor, add the flour, sugar, and salt and pulse a couple of times to blend.
  2. Add the cubed butter a little at a time over the dry ingredients and pulse until the butter is cut into the flour.
  3. Add a little of the ice cold water and pulse, add some more and pulse. Continue until all the water is in, pulsing and stopping to scrape the sides of the bowl, until the dough forms curds that hold together when you pinch them.
  4. Turn the dough onto a surface and knead it gently just to bring it together. Form it into a ball, wrap in plastic and set in the fridge to rest for at least 2 hours or overnight.
  5. After that time, leave it at room temperature for about 10 minutes, then roll it in between two sheets of parchment paper, into a circle about 11 inches in diameter.
  6. Slide the parchment onto a baking sheet. If you’re not using it right away, put it back in the fridge, and when you’re ready, leave it on the counter for a few minutes just so it is pliable enough to lift and fold without cracking.

The Onions:

  1. Cut the onions in half from top to bottom. Place each onion half cut side down on a cutting board, slice it in half the long way and then cut it crosswise into thin slices. Put the onions in a colander, rinse under cold water, then pat dry.
  2. Melt the butter in a large skillet over medium heat. Add the onions and garlic, stir to coat with butter and cook, stirring for about 5 minutes, until the onions begin to soften.
  3. Add the sugar, the herbs, and reduce the heat to low. Cook, stirring frequently, until the onions are caramelized and their color is the color of maple syrup. It will take from 40 minutes to a little more than 1 hour, do not rush the process.
  4. When the onions are caramelized, season with salt and pepper and turn into a bowl to let cool. Pick out the herbs (if using fresh) and the garlic. Set aside.

Parmigiano Cream:

  1. In a small pot over very low heat, add the mascarpone and milk and stir with a flexible spatula just until blended. Turn off heat. Stir in the grated Parmigiano and season with a touch of salt and pepper.

Assemble the Galette:

  1. Center a rack in the oven and preheat to 400° F (200° C ).
  2. Take the baking sheet with the galette dough on the bottom sheet of the parchment. Spread the Parmigiano cream over the dough leaving a couple of inches at the border.
  3. Spread the onions over the cream.
  4. Lift the bare border of dough and fold and pleat it over the onions.
  5. At this point, you can refrigerate the assembled galette for a few hours before baking and bake it straight from the fridge, or bake it right away.
  6. Bake the galette for 35-40 minutes, or until the crust and onions are deeply golden.
  7. When done, transfer the baking sheet to a rack to cool, about 10 minutes.
  8. Sprinkle with Parmigiano and/or fresh herbs, cut and serve.

From Sugar Loves Spices

Below are a few recipe ideas for items you may have bought from us at the farmers market or in your box share. Enjoy!

Kohlrabi and Carrot Slaw


  • 1 large kohlrabi, peeled, stems trimmed off, grated
  • 1/4 head purple cabbage, shredded
  • 2 medium carrots, peeled and grated
  • 1/2 red onion, grated
  • 4 tablespoons chopped cilantro
  • 1/4 cup golden raisins (optional)
  • 1/4 cup mayonnaise
  • 1 tablespoon cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt


Combine the kohlrabi, cabbage, carrots, onion, cilantro, and raisins (if using) in a large bowl. In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt. Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.


One-Pot Baked Pasta with Sausage and Broccoli Rabe


Kosher salt

12 ounces Fontina and/or aged cheddar cheese

6 garlic cloves

2 large sprigs sage

1 bunch of broccoli rabe

¼ cup plus 1 tablespoon extra-virgin olive oil

1 pound sweet or hot Italian sausage

½ teaspoon crushed red pepper flakes

2 cups half-and-half

1 pound ridged medium pasta shells, or large tube pasta, such as lumaconi or rigatoni


  1. Place racks in center and upper third of oven; preheat to 325°. Heat a large pot of water over high. Add several tablespoons of salt and bring to a boil (this is for your pasta).
  2. Grate 12 oz. Fontina cheese on the large holds of a box grater (you should have about 4½ cups). Smash 6 garlic cloves, peel, and coarsely chop. Pick all sage leaves from stems and set aside about 10. Finely chop remaining leaves (you should have about 1 Tbsp.). Trim tough dried ends from 1 bunch of broccoli rabe, then cut stems into 2″ pieces. Leave leafy ends long.
  3. Heat a deep, large, ovenproof skillet, preferably cast iron, over medium-high. Add ¼ cup oil and swirl to coat. Remove 1 lb. sausage from casings and add to skillet. Break into small pieces with a wooden spoon. Cook, undisturbed, until sausage is browned, about 4 minutes. Stir a couple of times and continue to cook, undisturbed again, until sausage is fully cooked through, about 3 minutes longer.
  4. Add garlic, chopped sage, and ½ tsp. red pepper and cook, stirring, until garlic is golden, about 2 minutes.
  5. Stir in 2 cups half-and-half and simmer until sauce is thickened slightly, about 2 minutes. Reduce heat to low.
  6. Gradually add about two-thirds of cheese, bit by bit, stirring constantly and letting cheese melt completely before adding more, until sauce is smooth and thick, about 3 minutes; season with salt and remove from heat.
  7. Meanwhile, cook 1 lb. pasta shells in boiling salted water 2 minutes shy of package instructions (8–10 minutes depending on type). During the last 2 minutes, add all of broccoli rabe to pot with pasta. Drain in a colander and shake several times to remove excess water. Return pasta and broccoli rabe to empty pasta pot.
  8. Add cheesy sausage mixture from skillet to pot with pasta. Stir until pasta and broccoli rabe are coated in sauce, then transfer everything back to skillet.
  9. Cover skillet tightly with foil and bake on center rack until pasta is tender and sauce is bubbling, 30–40 minutes. Let rest a few minutes while you heat broiler.
  10. Remove foil and top with remaining cheese. Toss sage leaves with remaining 1 Tbsp. oil in a small bowl and arrange over pasta. Broil until cheese is browned and bubbling in spots, about 5 minutes (depending on strength of broiler).

From Bon Appetit

Roasted Purple Top Turnips


1 turnip large

2 tablespoons olive oil

1-2 teaspoons sea salt


  1. Pre-heat oven to 400 degrees.
  2. Peel and cut the turnip into half inch cubes. Toss with salt and olive oil.
  3. Place on a large baking sheet in a single layer and roast for 25-30 minutes, until fork tender.
  4. Serve and enjoy!

From The Kitchen Magpie

Below are a few recipe ideas inspired by some items you may have bought from us at the farmers market or in your box share. Enjoy!

Tomatillo Salsa


  • 1 1/2 lb tomatillos
  • 1/2 cup chopped white onion
  • 2 cloves (or more) garlic (optional)
  • 1/2 cup cilantro leaves
  • 1 Tbsp fresh lime juice
  • 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped (you can use whole for more heat if you want)
  • Salt to taste


1 Remove papery husks from tomatillos and rinse well.

2a Oven Roasting Method Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin (if using) Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos.

2b Pan Roasting Method Coat the bottom of a skillet with a little vegetable oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.

2c Boiling Method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

3 Pulse in blender: Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.

4 Season to taste with salt. Cool in refrigerator.

Serve with chips or as a salsa accompaniment to Mexican dishes.

From Simplyrecipes



  • 3 medium Italian eggplants (about 2 pounds/900g total)
  • 3 medium cloves garlic, minced
  • 2 tablespoons (30ml) juice from 1 lemon, plus more as desired
  • 3 tablespoons (45ml) tahini
  • 1/3 cup (80ml) extra-virgin olive oil, plus more for serving
  • 1/4 cup chopped fresh parsley leaves
  • Kosher salt


If Using a Gas Burner or Grill (recommended): Preheat a gas or charcoal grill to medium heat and place eggplants directly over heat source. Cook, turning occasionally with tongs, until eggplants are completely tender and well charred on all sides, 30 to 40 minutes. Wrap with foil and let rest 15 minutes. Continue to step 3. 2.

If Using the Broiler: Adjust rack to 6 inches below broiler element and preheat broiler to high. Place eggplants on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and completely tender, about 1 hour. Eggplants should be very, very tender when cooked. Test near the stem and bottom ends; if a toothpick or skewer meets any resistance, continue cooking. Remove from oven and gather up foil, crimping it around the eggplants to form a sealed package. Let the eggplants rest for 15 minutes. Continue to step 3. 3.

Open foil package. Working with one eggplant at a time, use a sharp paring knife to slit each eggplant open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard. 4.

Transfer eggplant to a salad spinner, distributing it evenly around the perimeter. Spin gently until all excess moisture is extracted. Discard all drippings, wipe out large bowl, and return eggplant to bowl. 5.

Add garlic and lemon juice to eggplant and stir vigorously with a fork until eggplant breaks down into a rough paste, about 1 1/2 minutes. Stirring constantly and vigorously, add tahini, followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. Stir in parsley and season to taste with salt, plus more lemon juice if desired. 6.

Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or vegetables for dipping. Baba ganoush can be stored in an airtight container in the refrigerator for up to 4 days. Let baba ganoush warm to room temperature before serving.

From Serious Eats

Watermelon Salad


1/4 c.

extra-virgin olive oil 2 tbsp.

red wine vinegar 1/2 tsp.

kosher salt 3 c.

cubed seedless watermelon 1 c.

medium cucumber, chopped 1 c.

crumbled feta 1/2 c.

red onion, thinly sliced 1/2 c.

coarsely chopped mint

Flaky sea salt, for garnish (optional)


  1. In a small bowl, whisk together olive oil, red wine vinegar, and salt. 
  2. In a large serving bowl, combine watermelon, cucumber, feta, red onion, and mint. Pour over dressing, tossing to combine.
  3. Garnish with more mint and flaky sea salt. 

Below are a few recipe ideas that are inspired by some produce coming out of our fields.


Eggplant With Buttermilk Sauce

Screen Shot 2020-08-10 at 6.52.39 PM


  • 2large and long eggplants
  • 1/3 cup olive oil
  • 1 1/2 teaspoons lemon thyme leaves, plus a few whole sprigs to garnish
  • Maldon sea salt and black pepper
  • 1 pomegranate
  • 1 teaspoonza’atar

For the sauce:

  • 9 tablespoonsbuttermilk
  • 1/2 cup Greek yogurt
  • 1 1/2 tablespoons olive oil, plus a drizzle to finish
  • 1small garlic clove, crushed
  • Pinch of salt


  1. Preheat the oven to 400°F. Cut the eggplants in half lengthways, cutting straight through the green stalk (the stalk is for the look; don’t eat it). Use a small sharp knife to make three or four parallel incisions in the cut side of each eggplant half, without cutting through to the skin. Repeat at a 45-degree angle to get a diamond-shaped pattern.

  2. Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper. Brush them with olive oil – keep on brushing until all of the oil has been absorbed by the flesh. Sprinkle with the lemon thyme leaves and some salt and pepper. Roast for 35 to 40 minutes, at which point the flesh should be soft, flavorful and nicely browned. Remove from the oven and allow to cool down completely.

  3. While the eggplants are in the oven, cut the pomegranate into two horizontally. Hold one half over a bowl, with the cut side against your palm, and use the back of a wooden spoon or a rolling pin to gently knock on the pomegranate skin. Continue beating with increasing power until the seeds start coming out naturally and falling through your fingers into the bowl. Once all are there, sift through the seeds to remove any bits of white skin or membrane.

  4. To make the sauce: Whisk together all of the ingredients. Taste for seasoning, then keep cold until needed.

  5. To serve, spoon plenty of buttermilk sauce over the eggplant halves without covering the stalks. Sprinkle za’atar and plenty of pomegranate seeds on top and garnish with lemon thyme. Finish with a drizzle of olive oil.

    from Plenty by Yotam Ottolenghi

Fancy and Beautiful Tomato Salad

Screen Shot 2020-08-10 at 6.56.01 PM



  • 1½ lb. heirloom tomatoes (about 3 medium)
  • 12 oz. mixed cherry tomatoes


  1. Using a paring knife, core 1½ lb. heirloom tomatoes, then cut each into 8–12 wedges, depending on their size, using a very sharp chef knife or serrated knife (if your chef knife is dull, it’s going to squish your precious tomatoes). Halve or quarter 12 oz. mixed cherry tomatoes (cutting them through their equators will reveal more seeds and make them even prettier).
  2. Transfer tomatoes to a large bowl; season with 1¼ tsp. salt. That salt is going to draw out moisture from the tomatoes, which will intensify their flavor. Stir to gently combine (be careful with those delicate tomatoes!); set aside.
  3. Zest ¼ lemon—you want about ½ tsp. zest (it’s easiest to measure if you hold the Microplane upside down so that the zest collects on top and you can scoop it into the measuring spoon). Grate ½ garlic clove. Set aside.
  4. Heat 6 Tbsp. extra-virgin olive oil in a small saucepan or skillet over medium until just starting to shimmer, about 2 minutes. Add 2 Tbsp. za’atar and cook, stirring occasionally, until fragrant and darker in color, 1 to 2 minutes. Stir in reserved lemon zest and garlic. Wait 10 seconds, then remove from heat. (You’re looking to cook off the raw flavor of the garlic without losing the brightness of the lemon.) Transfer za’atar oil to a heatproof measuring cup.
  5. Place 2 cups pita chips in a medium bowl. (Yes, you could make pita chips yourself—but why turn on the oven in July? We’re opting to spiff up store-bought chips instead.) Pour 2 Tbsp. za’atar oil over; season with salt. Mix well with a rubber spatula, aiming to coat chips without breaking them into too many pieces.
  6. You should have about ¼ cup za’atar oil remaining. Squeeze 2 Tbsp. plus 1 tsp. lemon juice (from about 1/2 lemon) into a small bowl. Add 1½ tsp. honey and ½ tsp. salt. Add za’atar oil, stirring constantly, until emulsified (meaning that you don’t see any beads of separated oil). Taste dressing and add more lemon, honey, or salt if needed.
  7. Slice 3½ oz. feta into thin planks (we like Greek feta because it’s easy to crumble, with a pleasant tang), then add to bowl with reserved tomatoes. Tear any large ½ cup basil leaves and ½ cup mint leaves (if you have shears, you can cut them to avoid bruising and browning!) and add to bowl. Drizzle about 3 Tbsp. dressing over and toss to gently combine (your tomatoes are precious, delicate gems).
  8. Add pita chips to bowl (don’t leave leftover oil behind—scrape that in too) and fold gently to combine. Spoon salad onto platter, making sure to leave no juices behind. Drizzle with remaining za’atar oil.
  9. Eat fast for crunchy chips or let sit for a crispy-gone-soggy experience.
From Bon Appetit

Blistered Shishito Peppers

Screen Shot 2020-08-10 at 7.03.30 PM


  • Shishito peppers
  • Salt
  • Oil


Here’s what you do. Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn’t char except in places. Don’t rush. It takes 10 to 15 minutes to cook a panful of peppers. When they’re done, toss them with sea salt and add a squeeze of fresh lemon. Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem, that is.

You can probably do fancier, cheffy things with them, but they’re terrific like this. For variety, I sometimes use a little toasted sesame oil instead of olive oil and finish them with togarashi. If you have leftovers, an unlikely event in my experience, chop off the stems and put the peppers in an omelet or some scrambled eggs.

From Epicurious


Below are a few recipe ideas for items you may have received from us in your box share or at the farmers market.  Enjoy!

Arugula and Fennel Salad with Lemon Vinegraite Screen Shot 2020-07-13 at 10.32.09 AM


  • 5 ounces(about 5 packed cups) arugula, washed and dried
  • 1small fennel bulb, shaved on a mandoline or thinly sliced.
  • 2 tablespoonsextra-virgin olive oil
  • 1 teaspoonlemon zest
  • Juice of one lemon (about 2 tablespoons)
  • 1/4 teaspoonsalt
  • Freshly ground pepper, to taste
  • Pecorino, to serve


  1. Combine the arugula and shaved fennel in a serving bowl. Combine the olive oil, lemon zest, lemon juice, salt, and a few grinds of pepper in a jam jar or other small container with a lid. Shake the dressing until smooth and cream. Dip a leaf of arugula into the dressing and taste; adjust any of the dressing ingredients to taste. Pour half the dressing over the salad and toss gently to combine. Add more dressing a little bit at a time until you have dressed the salad sufficiently to your liking.

  2. Use a vegetable peeler to shave a few slices of pecorino over the top of the salad. Serve immediately.


Fresh Cabbage and Herb Slaw

Screen Shot 2020-07-13 at 10.41.57 AM


1 cabbage
1/4 cup fresh herbs of choice (parsley, cilantro, dill, basil, or a combination)
1/3 cup plain yogurt
1 tablespoon mayonnaise 
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
1/2 teaspoon fresh ground black pepper
1/4 teaspoon sea salt (to taste)


2. Mix all the ingredients together in a large bowl. Adjust seasoning to taste. It’s ok to make ahead of time, as the flavors develop as it sits. Toss again right before serving.

3. Serve: use as a side dish or in place of lettuce in a sandwich, wrap, or burger.


Black Currant Compote

Screen Shot 2020-07-13 at 10.35.59 AM


  • juice ½ lemmon
  • 1lb blackcurrants
  • 4 oz sugar


  1. Put 2 tbsp water and the lemon juice in a large saucepan, bring to the boil, then add the blackcurrants and simmer until broken down.
  2. Tip in the sugar and bring to 220 degrees on a temperature probe. Pour into jars and leave to cool. Will keep in the fridge for up to 3 weeks.

Below are a few recipe ideas for vegetables you may have received from us at the farmers market or in your box share.  If you have made your own recipe you’d like to share with us, please feel free to email us!


Wilted Greens in Tomato-Bacon Broth

Screen Shot 2020-06-20 at 11.46.48 AM


  • 1 Tbsp. extra-virgin olive oil, plus more for drizzling
  • 4 slices bacon, coarsely chopped
  • 1 small onion, chopped
  • 4 garlic cloves, smashed
  • 1 pint Sun Gold or cherry tomatoes
  • 2 Tbsp. sherry vinegar or red wine vinegar
  • 2 tsp. honey
  • Kosher salt
  • 10 cups torn greens (such as escarole, Swiss chard, and/or mustard)
  • 1 Fresno chile, thinly sliced into rings
  • Heat 1 Tbsp. oil in a large saucepan over medium-low. Add bacon and cook, stirring often, until brown and crisp around the edges, 5–7 minutes. Add onion and garlic and cook, stirring often, until onion is translucent, about 5 minutes. Increase heat to high and add tomatoes. Cook, stirring occasionally, until tomatoes have mostly burst and are lightly charred in spots, about 5 minutes. Mix in vinegar, honey, and 1½ cups water. Season lightly with salt and simmer over low heat to allow flavors to blend, 8–10 minutes.

  • Working a handful at a time, add greens, stirring to wilt before adding more, and cook until all greens are wilted and submerged in the broth. Season with more salt; let cool slightly.

  • Transfer greens to a serving dish. Generously drizzle with oil and scatter chile over.

    From Bon Appetit

Baby Kale Salad with Lemon, Parmesan & Crispy Roasted Chickpeas

Screen Shot 2020-06-20 at 11.51.08 AM



For the Roasted Chickpeas

  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

For the Salad

  • 1 tablespoon freshly squeezed lemon juice, from one lemon
  • 3 tablespoons extra virgin olive oil
  • 1 small garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 5oz Bag or Container Baby Kale or Kale/Dark Greens Mix
  • 1/2 cup shaved Parmigiano-Regianno


  1. Preheat oven to 425° F. Line a baking sheet with aluminum foil.
  2. Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper. Roast for 10-12 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool.
  3. In a large bowl, combine the lemon juice, olive oil, garlic, salt and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning if necessary (I usually add a bit more salt). Arrange on plates and top with Parmigiano-Regianno shavings and crispy roasted chickpeas.
  4. Note: If you can’t find baby kale, feel free to substitute any other deep green blend, arugula or Lacinato kale (you’ll just have to chop the leaves and let it marinate a bit).
From Once Upon A Chef

Fettuccine with Asparagus, Beet Green Pesto, and Poached Egg

Screen Shot 2020-06-20 at 11.58.41 AM



  • 1/2 cup walnuts
  • 1 1/2 cups (packed) chopped beet greens (from 1 bunch beets)
  • 2 garlic cloves, crushed
  • 1/4 cup (packed) parsley leaves
  • Finely grated zest of 1 lemon
  • 3 teaspoons fresh lemon juice, divided
  • Kosher salt
  • 3/4 teaspoon freshly ground black pepper, divided
  • Olive oil
  • 2/3 cup grated Parmesan, plus more for serving
  • 4 large eggs
  • 3/4 pound fettuccine
  • 1 bunch asparagus (about 1 pound), trimmed, shaved lengthwise into ribbons with a vegetable peeler


    1. Heat a large skillet over medium and toast walnuts, shaking pan often, until fragrant, about 5 minutes. Transfer to a plate or bowl and let cool; reserve skillet.
    2. Pulse cooled walnuts, beet greens, garlic, parsley, lemon zest, 2 tsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper in a food processor until finely chopped. With the motor running, slowly drizzle in 3/4 cup oil until a thick sauce forms. Add 2/3 cup Parmesan and pulse until well combined. You should have about 1 1/2 cups pesto.
    3. Bring a large pot of salted water to a very low simmer. The water should register 180°F on an instant-read thermometer. Set a large bowl of ice water near your work station. Crack eggs into 4 ramekins or small bowls. Transfer 1 egg to a fine-mesh strainer set over a medium bowl to drain slightly (this will help remove extra egg whites and give the poached eggs a more compact shape). Carefully lower egg in strainer into hot water until egg is completely submerged. Gently shake strainer and carefully shape egg with a slotted spoon until edges of egg white start to turn opaque, 30–60 seconds. Carefully release egg from strainer into water with slotted spoon. Cook egg, turning and shaping occasionally with slotted spoon, until egg white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3–3 1/2 minutes more. Transfer egg using a slotted spoon to the ice bath. As the first egg cooks, repeat steps to poach remaining 3 eggs, but keep an eye on which egg went in first. Use a timer to avoid overcooking.
    4. Bring the pot of water to a boil and cook fettuccine, stirring occasionally, until al dente. Using tongs or a spider, transfer pasta to a colander to drain. Reserve pasta cooking liquid in pot and set aside 1 cup liquid for the pasta sauce.
    5. Heat 2 Tbsp. oil in reserved skillet over medium-high. Add asparagus and sauté until warmed through, about 2 minutes. Add 1 cup pesto and 1/2 cup pasta cooking liquid; gently simmer, stirring occasionally, until thickened. Add fettuccine and simmer, tossing occasionally, until well combined. If sauce is too loose, continue to simmer; if it’s too thick, add more pasta cooking liquid to loosen and stir vigorously to combine. Season with 1/2 tsp. salt, remaining 1 tsp. lemon juice, and remaining 1/4 tsp. pepper.
    6. Meanwhile, return the pot of water to a very low simmer. Transfer eggs from ice bath to pot to reheat until warm, 30–60 seconds. Remove eggs using a slotted spoon and place on a plate rubbed with a little olive oil. Divide pasta among 4 plates and top with poached eggs and Parmesan.
  1. Do Ahead
    1. Pesto can be made and stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
From Epicurious

Here are a few recipe ideas for items you may have received from us in your farm box or at the farmers market.  Enjoy!

Braised Greens With Tomatoes



Pickled Salad Turnips

Screen Shot 2020-05-24 at 9.54.19 AM


  • 1 bunch hakurei turnips (approximately six, see note)
  • 1 teaspoon salt
  • 1/2 cup rice wine vinegar
  • 1 teaspoon sugar
  • 1/2 tea black peppercorns, crushed
  • 3 thin slices of ginger
  • Small piece of beet (optional)



  • Wash turnips well and slice them thinly on a mandolin. Place turnip slices in a small bowl and toss with the salt. Let rest until there is a pool of liquid on the bottom of the bowl, about 30 minutes. Drain turnips of the salty water and pack into a pint sized mason jar. Add a small piece of beet if you’d like to make them pink!

  • Add vinegar, sugar, pepper and ginger slices. Apply a watertight lid and shake to combine. Place pickled turnips in the fridge and chill before eating. Pickles can be eaten within an hour of being made and will keep for at least a week


Kale and Spinach Fritata

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  • 4 eggs
  • 1 tablespoon milk
  • Salt and freshly ground pepper to taste
  • ½ to ¾ cup finely chopped blanched spinach, chard, kale or beet greens (to taste)
  • 1 garlic clove, minced or pureed
  • 1 tablespoon, tightly packed, freshly grated Parmesan
  • 2 teaspoons extra virgin olive oil
  1. Beat the eggs and milk in a bowl with salt and pepper to taste. Beat in the greens, garlic and the Parmesan.
  2. Heat the olive oil over medium-high heat in a heavy, 8-inch nonstick omelet pan. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping in every last bit with a heat-proof rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover and cook 7 to 10 minutes, until the frittata is puffed and just about set. From time to time remove the lid and loosen the bottom of the omelet with a wooden or heat-proof rubber spatula, tilting the pan, so that the bottom doesn’t burn. It will however turn golden.
  3. If the frittata is still runny on the top, wearing oven mitts, slide the frittata out onto a plate or even better, a saucepan lid that has a handle, reverse the pan over the plate or lid, and holding the two together, flip the plate or lid so that the frittata goes back into the pan on its not-quite-cooked side. Finish for no longer than a minute, then reverse onto a platter. Allow to cool to room temperature, and serve, or chill. Cut into 4 wedges to serve. The wedges pack well and are very portable.
From The New York Times


Simple Lemon Pasta with Pea Shoots and Parmesan

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  • 2 heaping cups fresh pea shoots or pea tendrils
  • Zest of 1 large lemon
  • 1/4 cup lemon juice
  • 1/3 cup good-quality extra virgin olive oil
  • 1 cup grated parmesan cheese, plus extra for garnish (see recipe notes)
  • Fresh ground black pepper, to taste
  • 1/2 lb. spaghetti
  • 1/2 cup pasta water (reserved from when you cook the spaghetti)
  • Kosher salt, to taste


  1. If your pea shoots are particularly long, chop them into halves or thirds so they’re a bit easier to manage. Set aside.
  2. In a large bowl, whisk together lemon zest, lemon juice, olive oil, grated parmesan cheese, and a generous amount of fresh ground pepper. (I like to do this while I’m waiting for the pasta water to boil!)
  3. Cook spaghetti in very salty water until al dente.
  4. Reserve 1/2 cup of the pasta water (I just ladle some of the hot water out of the pot and into a measuring cup).
  5. Drain spaghetti and immediately add it to the mixing bowl with the lemon-olive oil mixture. Add reserved pasta water and toss to combine. The heat from the pasta will warm the sauce and melt the parmesan cheese.
  6. Add pea shoots to pasta and toss until parmesan has melted into a smooth sauce and pea shoots have softened slightly.
  7. Taste pasta and add a pinch of kosher salt to taste.
  8. Top pasta with additional parmesan cheese for garnish and serve immediately.




Below are a few recipe ideas for items you may have received from us at the farmers market or in your box share.  Enjoy!


Garlicky Bok Choy

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  • 1 tablespoon vegetable oild
  • 2 garlic cloves, chopped
  • 1 shallot, chopped
  • 1 lb baby bok choy, rinsed, cun into quarters, with core intact
  • 1 tablespoon reduced-sodium soy sauce


Heat oil in a large skillet or wok over medium-high heat. Add garlic and shallot and cook, stirring, until fragrant, about 30 seconds. Add bok choy, soy sauce, and 2 Tbsp. water and cover immediately. Cook 1 minute. Uncover and toss, then cover and cook until bok choy is tender at the core, about 3 more minutes.

From Bon Appetit

Buttered Radishes With A Poached Egg

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  • 2 bunches (12 to 14) French Breakfast Radishes
  • 2 tablespoons good unsalted butter
  • 6 scallions, diced
  • 1 teaspoon fresh thyme
  • pinch of salt
  • 2 eggs
  • 2 pieces of bread, toasted


  1. Prep the radishes by removing tops and roots. Slice in half lengthwise and set aside.
  2. In a skillet, heat butter over medium low heat. Add in scallions and let cook until beginning to soften, 2-3 minutes. Add the radishes, thyme, and salt to the scallions. Cover and let cook, stirring once or twice, until radishes are tender but still have a bit of crispness to them, 5-6 minutes. Taste and adjust seasoning.
  3. While radishes cook, poach eggs. I find I have the best luck with this technique. If you don’t like runny eggs, this would also be great with scrambled or hardboiled.
  4. To serve, place toast on two plates, divide radish mixture, and top each with a poached egg.
From Naturally Ella


A few other farm favorites:

Use our stir-fry greens in fried rice or a bowl of rice with kimchi and an egg.

Simple arugula salad.  Arugula with grated parmesan and a dressing of olive oil, lemon and salt.

A pullet egg breakfast sandwich with Hart Farm salad greens on top.




Below are a few recipe ideas for items you may have received from us at the farmers market or in  your box share.  Enjoy!

Arugula Pesto

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  • 1/2 cup (2 oz/60 g) walnut pieces
  • 1 garlic clove, minced
  • 2 cups (2 oz/60 g) packed arugula leaves
  • 1/2 cup (2 oz/60 g) freshly grated Parmesan cheese
  • Kosher salt
  • 1 cup (8 fl oz/250 ml) extra-virgin olive oil


In a food processor, combine the walnuts, garlic, arugula, Parmesan, and 1 tsp salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings.

From Epicurious


Garlic Roasted Radishes

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  • 1 lb. radishes, ends trimmed and halved
  • 1 Tbsp. melted ghee or butter (may sub coconut oil or avocado oil)
  • 1/2 tsp. sea salt
  • 1/4 tsp. pepper
  • 23 garlic cloves, finely minced
  • 1/4 tsp. dried parsley, dried chives or dried dill


  1. Preheat oven to 425℉.
  2. In a bowl, combine the radishes, melted ghee or butter, salt and pepper and toss until radishes are evenly coated. Save adding the minced garlic until just before the radishes are done roasting.
  3. Spread radishes out in a large 9×13 inch baking dish. Don’t over crowd.
  4. Bake for 20-25 minutes, tossing every 10 or so minutes. Add the minced garlic and dried parsley and bake for an additional 5 minutes or until radishes are golden brown and cooked through.
  5. Optional: Serve with a side of ranch for dipping or drizzling on top and garnish with parsley, dill or chives.