Recipes

Cooking with whats available now:

Early Garlic – Wonderful fresh garlic flavor utilizing early harvested garlic.  Use early garlic as you would cured garlic.  Great grilled whole or split in half and broiled, drizzle with oil beforehand.

Artichokes – Steam the artichokes first and split in half.  Grill over an open fire for several minutes.  Just enough time to add some smokey flavor and to put some grill marks on the artichokes.  I like to add olive oil to the open side before putting it on the grill and I add a few wood chips to the fire to get a good smokey taste.

Pea and Sunflower shoots –  I like to add these to my salads or eat them as snacks.  The texture of the Sunflower shoots add a crisp texture and mild nutty flavor.  Pea shoots are great for their sweetness and are very versatile.  Check out this article for how to eat and cook pea shoots.

Son of Something Salad Mixes – A collection of young, tender greens that varies with the season.  Our Braising mix includes tatsoi, arugula, red russian kale, and mustard greens.  It can be lightly cooked in stir-frys and added to make a hearty soup.  Our Spring Mix consists of baby lettuces, arugula, mustard greens and red russian kale.  We also have a Spicy mix that will liven up the palette with a combination of arugula and mustard greens.

Arugula –  We harvest our farm fresh Arugula early in the morning as a baby green.  I love the smell of the nutty aroma as I’m harvesting a row of this highly nutritious green.  There are so many unique ways to utilize this green and I’m always trying to make something new with it.  This year I’m going to try to utilize it as a pesto.

French Breakfast Radishes – Our radishes are harvested at a small size and are a very versatile crop in the kitchen.  Last year I pickled radishes like crazy and they are so good for tasty snacks.  My go to quick pickling method is to utilize one bunch of radishes diced (the smaller the quicker the pickling process).   Place the diced radishes in a canning jar.  Combine 3/4 cup white vinegar, 3/4 cup water, 3 tablespoons honey or maple syrup and two teaspoons of salt in a small saucepan.  Bring this solution (the brine) to a boil while stirring occasionally.  Pour the brine over the radishes and let sit to cool to room temperature.  You can eat after they have cooled down or cover and refrigerate.  This quick pickling method will last in the refrigerator for about a week or so.

Advertisements