We Grow For You

From sustainable farming practices to education, growing for our community is everything to us. Learn more about our family, our farm, and what we grow.

Asparagus Soup

8 tbsp butter4 cups chopped Onions8 cups chicken stock2 lbs asparagus½ cup creamSalt & pepper

Baked Acorn Squash with Wild Rice, Pecan, and Cranberry Stuffing

4 Acorn Squash½ cup Wild Rice (boiled in 2 cups water for20 min, then drained)1

Baked Kale Chips

1 -bunch kale1 tbsp -olive oil1 tsp -seasoned salt Directions: Preheat oven to 350°. Line

Balsamic Roasted Beet Salad

4 med beets, tops removed and scrubbed¼ cup balsamic vinegar¼ cup good olive oil1 tsp

Beet and Tomato Salad

2 med -beets, about 1lb total3 med -heirloom tomatoes, sliced ¼ inch thick2 tbsp -onion,

Borscht

This sour soup gets its distinctive red color from beets. A favorite of our Ukrainian
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