Recipes: Fingerling Potato-Leek Hash with Swiss Chard and Eggs 2 tablespoons extra-virgin olive oil 2 cups sliced leek (about 2 large) 1lb ounces fingerling potatoes, cut in half lengthwise 2 garlic cloves, minced 1 1/4 teaspoons smoked paprika, divided 1/2 teaspoon salt, divided 1/2 teaspoon coarsely ground black pepper, divided 1 bunch thinly sliced trimmed Swiss chard 4 large eggs 1/4 cup (1 … Continue reading Late Spring Session Week 1 Recipes
Early Spring Session Week 5 Box Contents and Recipes
We are SO excited to announce that our first harvest of the year will be included in this weeks box! Mixed greens, straight from Jubilee. A big THANK YOU goes out to our hard working crew members, who are currently out harvesting your greens as I write this! As springtime sets in, the local produce is … Continue reading Early Spring Session Week 5 Box Contents and Recipes
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 … Continue reading Early Spring Session Week 2 Recipes
Winter Session Week 2 Recipes
(Recipes courtesy of Heather, Kailyard Kitchen) Kale Salad with Tahini Dressing, Avocados, and Kumquats 1 bunch kale, leaves stripped from stems, chopped, and massaged 1 large avocado, cut into bite sized pieces 6-8 kumquats, thinly sliced and seeds removed 2 cipollini onions, thinly sliced 1/4 cup cashews, roasted and crushed 1/4 cup tahini 2 cloves garlic, … Continue reading Winter Session Week 2 Recipes
Jubilee Farm 