Just Roast It

For a simple dinner, we just pull out a cookie sheet and load it up with veggies and pop it in the oven and start roasting. We fill the pan with whatever is on hand, drizzle it with olive oil and sprinkle it with salt and pepper. I do line the pan with aluminum foil…

Sorrel and Scape Pesto

Here’s a fun pesto that is a seasonal favorite for summer solstice. It’s garlicky delicious without peeling any garlic! It uses the flower stem of the garlic called the scape (which we remove so that energy goes into growing a bigger, better bulb). The addition of sorrel brightens the taste with its lemony tang. Recipe:…

Za’atar Chicken

One of our market customers from last year had some fun with our Za’atar spice mix. Here’s a recipe from her for Za’atar Chicken. Enjoy!

Farm Visitors

On a bright October day, we hosted guests from Black Sheep Inn in Hammondsport, NY. We planted garlic and harvested a basket of vegetables that we used to create a delicious snack. Chef Deb sliced up beets, peppers, leeks and more to make some crazy-delicious raw vegetable rice wraps on site. They also took some veggies…

How Hot is Hot?

Although our peppers are not ready yet, I’m getting ready for peppers! My favorite pepper to eat is a red bell pepper and I love to include it in everything from eggs to eggplant dishes, but my very favorite way to eat them is simply roasted. As the season progresses and peppers become abundant I…