Want seasonal meal ideas? Here’s a recipe from one of our community-supported agriculture subscribers that uses many ingredients we’re bringing to farmer’s markets now.
Recipe: Gochujang Stir Fry
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Farm Blog
Recipe: Emmalyn’s Lentil-Stuffed Chard Rolls
A great main dish for vegetarians, vegans and carnivores alike! Stuffing and steaming chard leaves can create many flavor combos.
Recipe: Emmalyn’s Arugula Walnut Pesto
Pesto is classically thought of as a paste made with Genovese basil, but why not arugula? It’s great on pasta and grains, or by itself on a nice piece of crusty bread.
Recipe: Emmalyn’s Napa Cabbage Slaw
This slaw is so good and so simple. I usually just go ahead and put an entire Napa Cabbage into this slaw because I could eat pounds of it at a time, and it gets better in the fridge!
Recipe: Emmalyn’s Buttered Radish Breakfast
This is one of my all-time favorite breakfasts. I look forward to the first bunch of radishes each spring so I can enjoy this treat on toast.
Recipe: Greens Cooked Punjab Style
The true Sarson Ka Saag is a labor of love and a dish to be made when time allows. While this version may not be as traditional, it will save you time and still packs a lot of flavor. Enjoy!
Recipe: Organic Vegetable Broth from Scraps
Want to turn your trimmings into something tasty? It’s easier than you might think, and it’s a great way to enjoy all the nutrients from your produce.
Recipe: Tofu Satay Lettuce Rolls
How does fresh, flavorful finger food sound? These tofu satay rolls made with our Green Bib Lettuce, Sweet Mokum Carrots, French Breakfast Radishes and Cilantro can hit the spot!