recipes


rainbow beets
  October usually brings our first killing frost. The temperature goes a few degrees below zero and kills any sensitive crops that were left uncovered. Crops under protection can wilt a bit, but don’t always die. Frost brings mixed feelings. While we’re sad to let go of some crops, overall, we’re grateful to have a few less crops to harvest while we focus on bringing in the fall crops. Besides harvesting, we have a lot of work to do cleaning up the fields and readying them to go into winter. Once we have snow cover, anything left undone awaits spring thaw. […]

10 – October Recipes


heirloom tomatoes
Photo of our tomatoes by Dennis the Prescott, https://dennistheprescott.com/Melons, Charentais: Charentais Melon Salad Melons, Cantaloupe: Chilled Cantaloupe Soup Melons, Galina tropical: Tropical Melon Soup with Coconut Milk Eggplant: Easy Eggplant Lasagna Peppers, green/purple: Green Pepper Salsa  Peppers, red/orange/yellow: Roasted Red Pepper Hummus Peppers, Jimmy Nardello: Fried Peppers and Goat Cheese Peppers, Shishito: 5 minute Blistered Shishito Peppers Peppers, Paprika (fresh): Hungarian Stuffed Peppers Salt and Pepper cucumbers (snacking cucumbers): Cucumber Lime Paletas Cherry tomatoes: Honey Roasted Cherry Tomatoes Heirloom tomatoes: Heirloom Tomato Basil Caprese Salad Medium-sized tomatoes: How to Pickle Tomatoes Pattypan summer squash: Sweet and Sour Pattypan Squash Baby […]

09 – September Recipes


Hakurei turnips
Turnips with White Miso Butter Recipe adapted from Vegetable Literacy by Deborah Madison Serves 2-4 1 pound Hakurei Japanese salad turnips 2 tablespoons butter, at room temperature 2 tablespoons white wine vinegar 2 tablespoons white miso 3 green onions, slivered Sea salt Trim tops and bottom root off turnips (keep the greens and wilt them at the end…they make a perfect and delicious bed for this dish). Section turnips into quarters or halves (depending on size). Melt a tablespoon of the butter in a skillet over medium heat, add the mirin, then the turnips, and cook for several minutes. While […]

05 – May Recipes



Mustard Greens
In addition to being our major selling day, Saturday at the Dieppe Market is our primary shopping day. That’s when we pick up foods that we don’t grow (or make) ourselves from other talented and passionate vendors. The picture above has Peppercorn bacon from Bacon Beacon, served atop pastured fried eggs from Murray Bunnett Family Farm (bought via the Lewis Mountain market stand), our own dill, butter lettuce, and pea shoots, and toasted Country-Rye bread from Oliver’s German Bakery. In the next picture, we’re eating Red Earth Kitchen’s Carrot Lavender Bisque which we topped with our own wilted baby kale […]

06 – June Recipes


rainbow peppers
Pattypan squash: Buttery Patty Pan Squash with Basil Tomatoes: Creamy Tomato Basil Soup Parsley:Creamy Parsley Soup Holy Basil: Chicken and Holy Basil Stir Fry Mountain Mint: Watermelon and Fresh Mountain Mint Mocktail Anise: Anise Hyssop Sauce Edible flowers: Granola Parfaits with Home-made Chamomile yogurt and Edible Flowers Zucchini: Blueberry Zucchini Cake Butterhead lettuce: Butter Lettuce Salad with Gorgonzola and Pear Dressing Green leaf lettuce: Omelette Wrap Salad Mix: The Ultimate Salad Mix with Carrot, Cucumber, and Balsamic Vinaigrette Sweet and spicy mix: Mustard Greens and Beet Greens Salad Kale: Kale and Mushrooms with Creamy Polenta Chard: Vegetarian Stuffed Chard Beans: […]

08 – August Recipes