Parmesan Roasted Broccoli
Here’s a family favorite way to prepare broccoli, found on the I Wash, You Dry food blog. Baking broccoli at high heat is magical: the outsides get a beautiful crispiness to them, while the...
Author: Bryan Housel
Farm News – October 2, 2017
Hello Everyone! So, you may have noticed I haven’t had much to say about the weather for the past few weeks; a deviation from the norm – since most of my updates begin with...
Broccoli Soup
If we are lucky enough to get broccoli leaves, they are perfect in this soup. If not, feel free to just use broccoli. This will be a very dark green soup.
Farm News – September 25, 2017
Hi Everyone! As we head into the fall we will be transitioning back into cool weather crops, but for now we are still abundant with summer veggies. Next week we will begin to have...
Farm News – September 18, 2017
Hi Folks! So you might think that by now things would start to ease up a bit here on the farm, and I would have time to write these updates and get them out...
Hakurei Salad Turnips
Hakurei turnips are a Japanese salad turnip. They are sweet and much softer than a regular turnip, and rarely need to be peeled; just wash and trim the root ends. The leaves are also...
Sautéed Hakurei Turnips With Turnip Greens
Japanese baby turnips are tender, sweet, and juicy as can be. By taking advantage of both their leaves and their bulbs, this easy and delicious recipe from seriouseats.com requires very few other ingredients, allowing...
Quick Kimchi
This quick, spicy, tangy cabbage side dish stands in for the traditional salty Korean staple. Unlike fermented kimchi, this quick variation is best eaten shortly after preparing and does not keep its crunchy texture...
Southern-Style Green Beans
These Southern-style green beans, found on the Spicy Southern Kitchen food blog, are flavored with lots of bacon, and cooked long and slow until they’re melt-in-your-mouth tender. You’ll want to cook them for at least...
Farm News – September 11, 2017
Hello Everyone, we have another nice share for you this week, including another round of sweet corn. Last week the corn we sent was Silverqueen, an old standard variety. This week we are sending...