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Become a Root Vegetable Master
Have you found yourself arriving at the Winter CSA pick up, stepping up to the root vegetable station and feel completely confused by the selection on offer? Maybe you recognise some of the vegetables, but have no idea how to identify, nevermind eat, the rest. You’re not alone! We’ve had...
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Fermented Fennel & Cucumber Recipe
If you've been around the Farm for a while you know we love all things fermented. Sauerkraut, kimchi, pickles, just about anything you can put in a jar we're fermenting it! Fermenting might sound intimidating, but it couldn't be easier. Put things in a jar and leave it to bubble...
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Basil Pesto and Pesto Miso Yogurt Dressing
Is it even summer if you don't make pesto?! We don't think so! With just a few simple ingredients you can bring the taste of summer into your kitchen. Why not make an extra large batch and freeze it to enjoy over the winter? Basil Pesto Recipe 1 bunch of...
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Your Guide To Farm Fresh Spring Veg
One of the best parts of joining a CSA or shopping at a local Farmers’ Market is being exposed to new and exciting seasonal vegetables that you’ve maybe never tried before.This is true in spring probably more than at any other time of the year. Unusual greens, alien-looking kohlrabi, different...
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Celery and Fennel Pasta with Sausages
Ever wonder what Farmer Jo throws together for dinner when they've come out of the field late and everyone is famished? Wonder no more, today you get your answer! Celery and Fennel Pasta with Sausages! This recipe couldn't be easier. Throw a couple of sausages into a hot pan to...
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Three Ways to Eat Local all Winter Long
When the sun is high in the sky and the fields are bursting with summer abundance it’s hard to believe that winter is just around the corner. Here at the Farm preparations are well underway for the oncoming cold weather; the autumn crops are planted and soon enough we’ll start...
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Greek Style Oven Roasted Rutabaga
Move over roast potatoes, rutabaga is in town! Roasting rutabaga brings out the vegetables natural sweetness, making it the perfect side to just about any meal. Greek Style Oven Roasted Rutabaga 2 smallish rutabagas1/4 cup extra-virgin olive oil2 Tbsp Dijon mustard2 Tbsp lime juice2 Tbsp fresh thyme, finely chopped1 tsp...
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Grilled Pepper Farm Fresh Ketchup
Grilled Pepper Farm Fresh Ketchup As promised, here it is, Jolianne and Jonathan's Grilled Pepper Ketchup recipe: - 4L basket of grilled red peppers- 4L basket of fresh tomatoes (any size or variety) boiled down to a paste- 1/3 cup Apple cider vinegar - 2 TBSP honey or molasses (or both...
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Dill Chickpea Salad
This creamy dill chickpea salad is so easy to make and stays fresh in the fridge for days. Add it to a bed of Farm Fresh greens, throw it in a wrap with some microgreens, or just eat it straight from the bowl. It's that good! Dill Chickpea Salad 15...
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Smoked Tofu/Tempeh
This has become our new staple in the fridge. Every week we either take 2 packages of tempeh or tofu and prepare it for later. This way, it is very convenient and easy to eat protein rich meals, even on a busy day at lunch time. The liquid smoke adds...