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, Recipe Ideas/Inspiration for eating seasonally and locally in September:   Fruit: 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 zucchini: Grilled Garlic-Marinated Baby Zucchini Zucchini: Parmesan Zucchini Beans, tricolour: Quick Pickled Dilly Beans 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, […]

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
What’s in Season? Broccoli Raab: How to cook it perfectly Sugar Snap Peas: Buttered Green Sugar Snap Peas Beets: Braised Whole Baby Beets Beet greens: Sauteed Beet Greens with Herby Lentils and Feta Spring Carrots: The Secret to Sweet, Tender Spring Carrots Cilantro: Cilantro Detox Juice Salad Turnips: Pan Roasted Hakurei Turnips Radish: Roasted Broccoli Radish Salad Zucchini: Sauteed Zucchini Genovese Basil: Fresh Pesto Genovese Sauce for Pasta Purple Basil: Purple Basil Lemonade Cinnamon Basil: Cinnamon Basil Dessert Pesto Salad Mix: Mesclun Salad with Goat Cheese and Balsamic Vinaigrette Sweet n Spicy Mix: Mustard Greens Salad  Head lettuce: Salade Nicoise […]

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