Broiled Kale

We eat broiled kale as a side for breakfast, lunch or dinner! Unlike kale chips, broiled kale, takes just a few minutes and doesn’t use many extra toppings but it is delicious. (Some kale chips are sprinkled with cashews or seasonings.) It is a crispy-ish treat that we enjoy better than bacon (really!) with our…

Tip Top Chard

This is a super-simple easy spring dish using onion tops, chive tops and fresh chard. (And in case you want to know more about chard, here are some previously published fall recipes.) Ingredients: Bunch of chard 1 or 2 large onion tops, or a bunch of small tops Chives with blossoms Olive oil Orange Juice…

Keep it Simple (with Ramps)

This “recipe” couldn’t be any simpler. Make a basic salad of lettuce greens and add toppings of chopped ramps, chickpeas, fresh mushrooms. Serve with tahini dressing and a lime wedge and radish “blossoms.”  Other things to add could be red peppers or olives. Enjoy! Tahini Dressing –6 T yogurt –2 or 3 T tahini –juice from…

Roots and More!

Winter is the time to enjoy roots and cabbages. Here’s a dish featuring red cabbage and carrots! Yom!

Wonderful Roasts Happening Here

Here’s some bounty of the season served up nicely on a plate … Dinner[/caption] A roasted pepper filled with buckwheat and mushrooms and topped with cheddar cheese. A side of roasted cabbage and another side of roasted radishes. But these aren’t your average radish! We grow radish microgreens and recycle the growing medium into our outdoor growing…

The Season of Cabbage!

We can’t get enough of it! We don’t grow it, but our allied farmers do! Our favorite way (because it is way too easy and delicious) to cook it is to bake a slice of it. Slice it about an inch thick and drizzle olive oil over it and season with salt and pepper. Sometimes…