Summer Session: Week 6 Boxletter

  Recipes Surprise! Daikon! Not something we grow here on the farm often but it sure is tasty!  Milder in flavor than its smaller spicier counterparts, this guy is often cooked but surely can be eaten raw if you like.  On the next page you’ll find a little recipe to pickle some as well. Happy […]

Early Spring Session Week 6 Recipes

  Week 6 Recipes: Roasted Broccoli Fennel Soup with Kale + Lemon Zest Notes: If you don’t have time to soak the cashews before that’s a-okay! Ingredients: 1 small – medium head of broccoli 1 medium head of fennel 2 – 3 cloves of garlic 5 kale leaves, ribs removed 2 tablespoons olive oil sea […]

Early Spring Session Week 2 Recipes

(Pictured above Cilantro-Rutabaga Mash by Kailyard Kitchen) Cilantro-Rutabaga Mash 2 pounds’ rutabagas, peeled and cut into medium pieces Zest and juice from 1 lime (about 2 tablespoons) 1/4 cup coconut milk 1/2 cup cilantro, roughly chopped 1 garlic clove, minced Salt to taste Place rutabagas in a pot with enough water to cover by an inch […]

Early Spring Session Week 1 Recipes

BEAUTIFUL beet hummus! Picture courtesy of Kailyard Kitchen Beet hummus with caraway and horseradish 1 medium beet 1 can white beans, drained 1 small lemon, zested and juiced 1 garlic clove, minced 1/2 teaspoon freshly grated horseradish or 1/4 teaspoon prepared horseradish 1 teaspoon ground caraway 2 tablespoons tahini 1/4 cup olive oil Salt to taste […]

Winter Session Week 1 Recipes

(Recipes courtesy of Heather, Kailyard Kitchen) We are thrilled to be kicking off our Winter Session this Wednesday, February 3rd! Here are a few recipes to pack your fridge full of delicious and nutritious meals, utilizing the produce you receive this week. Tuna Salad with Pears, Pecans, and Mint 2 cans of tuna, drained (see note below) […]