This is where we have information about the vegetables we grow, and recipe ideas for them. Come visit us at the farm!
A summer classic
Our guideline for a classic recipe that can be reinvented in thousands of ways!
About Vit Mache, also known as corn salad, is a sweet, tender salad green. You can use it as you would watercress or spinach. Rachel discovered this green in Germany a couple of year ago, but we have not encountered it in the US, though we were able to find seed here to try growing … Continue reading Vit Mache
About Strawberries are a vining perennial plant that produce very sweet fruit, bringing joy to the northern hemisphere every June! They are usually red but can also be pale pink. The berries are relatively perishable, but using them quickly is not often a problem. Storage Store in the fridge, in a non-flexible container with good … Continue reading Strawberries
This three-ingredient salad is particularly great if you're looking for a new take on strawberries.
About Endive, or escarole, is a leafy green related to lettuce. It's slightly bitter, making it a delicious addition to any meal fresh or cooked. After the lettuce-like green head is harvested, a denser white head more similar in appearance to cabbage grows later in the year. Storage Endive keeps well in a plastic bag … Continue reading Endive
About Snap peas, also called sweet peas, are one of the first vegetables of spring. They grow on climbing vines. They are a legume, related to beans and shell peas. Storage Snap peas will keep for over a week in a plastic bag in the fridge. To freeze, blanch them first (boil in water for … Continue reading Snap peas
About Mustard greens are a member of the same family as kale and arugula, but they are perhaps the spiciest! They are known to be excellent cooked with ham hocks, but are as versatile as any other green. Storage Store in an unsealed bag in the fridge for a week or more. To freeze, blanch … Continue reading Mustard Greens
About Rhubarb is the stalk of a perennial plant (one that comes back every year). It is well-known as one of the first harvests of spring. It's very sour so many people like to bake it with sugar, but it has many other uses. The leaves are actually poisonous, so if you ever have the … Continue reading Rhubarb
This goes well with anything you want to have a savory, lemony flavor.