We are happy to provide our produce to local restaurants and wholesalers (bulk orders). We also offer discount pricing for large orders (weddings, catering events, parties). Please contact us for crop availability list at (541) 863-9587.



This is where cooks, caterers, moms and anyone interested in eating seasonally will be able to find recipes for our seasonal produce. Entertaining friends? Check here and our blog regularly for fresh, seasonal recipes and tips!

October


Classic Baked Delicata Squash

1 Delicata squash
1 tablespoon Butter
2 tablespoon Brown Sugar
2 teaspoons Maple Syrup
Pinch of salt
A pinch of fresh ground pepper (optional)
A pinch of cayenne pepper (optional)
Preheat oven to 400 degrees F.

Using a strong knife, cut the squash in half lengthwise. Spoon out seeds and stringy bits in the center of each half. (save the seeds!) Place each half in a baking pan, cut side up. Rub 1/2 Tbsp. butter on the inside of each half. Add a pinch of salt (and black pepper and cayenne if you wish), add 1 Tbsp brown sugar to each half, then drizzle each half with maple syrup. Adding a little water, about 1/4 inch, to the bottom of the baking pan will help keep the squash from drying out.

Bake for an hour, or until the squash is very soft. When serving, if there is any of the sugary butter sauce left, spoon that over the squash.

September


Pear and Apple Salad with Cranberry Vinaigrette

Total Time: 25 minutes
Servings: 4
1/2 cup rice vinegar
1/2 cup cranberry juice
1/4 cup minced dried cranberries
1 tablespoon minced shallot
2 teaspoons sugar
1/2 teaspoon chopped fresh rosemary
2 teaspoons olive oil
Salt
Cracked pepper
1 pear
1 apple
1 lemon, cut in half
1 endive, sliced crosswise
5 cups mixed salad greens
1/4 cup toasted walnuts, coarsely chopped

1. Combine the rice vinegar, cranberry juice, cranberries, shallot, sugar, rosemary, olive oil and salt and pepper to taste. Let the dressing stand for the flavors to meld.

2. Meanwhile, cut the pear into quarters then core and slice. Place the slices in a shallow dish filled with water and the juice of half a lemon; the liquid should cover the fruit. Cut the apple into quarters, core and slice. Place the slices in a shallow dish with water and the juice of the remaining lemon half to cover.

3. Just before serving, drain the pears and apples. Toss together in a large bowl with the endive and salad greens. Arrange the salad on a platter and sprinkle with the toasted walnuts. Serve the dressing alongside.

Each serving: 250 calories; 1,143 mg sodium; 0 cholesterol; 7 grams fat; 1 gram saturated fat; 46 grams carbohydrates; 2 grams protein; 5.99 grams fiber.

August


Your chard will keep best wrapped in plastic bag in crisper drawer. Use by the weekend in one of the recipe ideas below.

Stuffed Chard Leaves

Ingredients
1 pound 90%-lean ground beef
1/2 cup plain dry breadcrumbs
2 medium shallots, minced, divided
1 1/2 teaspoons Italian seasoning, divided
1 teaspoon garlic powder
1/2 teaspoon freshly ground pepper, divided
8 large Swiss chard leaves, stems removed (see Tip)
1 14-ounce can reduced-sodium chicken broth
1 tablespoon extra-virgin olive oil
1/4 teaspoon crushed red pepper
1 28-ounce can crushed tomatoes
1/2 cup freshly shredded Parmesan cheese (optional)

Directions
1.Gently mix beef, breadcrumbs, 1 tablespoon shallot, 1/2 teaspoon Italian seasoning, garlic powder and 1/4 teaspoon pepper in a large bowl until just combined. Divide the mixture into 8 oblong 3-inch portions.

2.Overlap the two sides of a chard leaf where the stem was removed and place a portion of beef there. Tightly roll the chard around the beef. Place each roll, seam-side down, in a large nonstick skillet. Pour in broth, cover and bring to a boil over high heat. Reduce heat to a simmer; cook until an instant-read thermometer inserted into the center of a roll reads 165°F, 8 to 10 minutes. Discard any remaining broth.

3.Meanwhile, heat oil in a medium saucepan over medium heat. Add the remaining shallot, 1 teaspoon Italian seasoning, 1/4 teaspoon pepper and crushed red pepper. Cook, stirring often, until the shallot is soft, 1 to 2 minutes. Stir in tomatoes and cook, stirring occasionally, until slightly reduced and thickened, about 8 minutes. Serve the chard rolls topped with sauce and Parmesan cheese, if desired.

4.Tip: Remove chard stems, including the widest section of the rib at the base of the leaf, by making narrow triangular cuts.

July


We wanted to include this recipe for any definite beet haters. Whip them up in these chocolate brownies and no one will be the wiser! The beets make the brownies ubermoist and also impart a wonderful rosy glow on the brownies.

Beet Chocolate Brownies (Trust us. These are delish!)

You need:
•3 oz (90 g) Dark chocolate (I used a 75 % cocoa dark chocolate)
•3.5 oz (100 g) flour
•3.5 oz (100 g) almond powder
•3 oz (90 g) sugar
•3 oz (90 g) butter (soft)
•4 eggs
•7 oz (200 g) shredded raw red beet root
•Vanilla extract
•Confectioner sugar and cocoa for decoration

Steps
•Start by peeling and shredding the beets. Set aside.
•Melt the chocolate in a double boiler.
•Mix together (using a food processor) the butter with the eggs, then add the sugar.
•Mix until lighter, then add the chocolate, flour, almond powder, the beets and the vanilla extract, and mix well.
•Butter a small mould (round mould or square one works well) and place greased parchment paper at the bottom)
•Pour the preparation in it and bake in the oven for about 30 mns in a preheated oven, 350 F (180 C)
Note: Your brownies are cooked once the blade of a knife comes out dry after you insert the blade in the cake.

June


Radishes are in season! What can you do with them? Cooking them actually turns the heat into a sweet flavor. Try this out and see how you like it!

Braised Radishes - adapted from Vegetarian Cooking for Everyone by Deborah Madison

1 bunch red radishes
1 to 2 Tablespoons butter
1 stalk green garlic, cleaned as you would a leek and chopped, use all the light green part
1/2 teaspoon chopped fresh thyme
Salt and pepper to taste

Trim the leaves from the radishes, leaving a bit of the green stems, and scrub them. Wash the leaves and set aside. Leave smaller radishes whole and halve the larger ones.

Melt 2 to 3 teaspoons of the butter in a small saute pan. Add the green garlic and thyme and cook for 1 minute over medium heat. Add the radishes, a little salt and pepper, and water just to cover. Simmer until the radishes are tender, 3 to 5 minutes. Add the leaves and cook until they're wilted and tender, 1 minute more. Remove the radishes to a serving dish. Boil the liquid, adding a teaspoon or two more butter if you like, until only about 1/4 cup remains. pour it over the radishes and serve.

May


We hope you understand that Spring time means greens and lots of them! Enjoy them now because when summer arrives the light greens will be replaced by hefty heirloom tomatoes, peppers, eggplants, potatoes, sweet corn and melons.

If you have trouble getting through the raw volume of greens, try sauteing them up in one of the recipes here and on our blog ... greens wilt down to a manageable size when they are sauteed!

Garlic Creamed Chard

Per serving: 141 calories; 9 g fat (4 g saturated fat, 3 g mono unsaturated fat); 13 mg cholesterol; 10 g carbohydrates; 4 g protein; 2 g fiber; 369 mg sodium; 625 mg potassium Nutrition Bonus: Vitamin K (463% daily value), Vitamin A (140% dv), Vitamin C (35% dv), Magnesium (24% dv).

Ingredients
1 tablespoon extra-virgin olive oil
1 pound chard, stems and leaves separated, chopped (see Note)
2 tablespoons minced garlic (use your green garlic!)
4 teaspoons unsalted butter
4 teaspoons all-purpose flour
2/3 cup low-fat milk
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/8 teaspoon ground nutmeg


Directions
1. Heat oil in a Dutch oven over medium heat. Add chard stems and cook, stirring often, until softened, 3 to 5 minutes. Stir in chard leaves and cook, stirring constantly, until wilted, about 2 minutes. Cover and cook, stirring once, until tender, about 2 minutes more. Transfer to a colander placed in the sink and press with a wooden spoon to remove excess liquid. Return the chard to the pot, cover and keep warm.

2. Place garlic and butter in a small saucepan over medium heat and cook until the garlic is fragrant but not browned, about 2 minutes. Whisk in flour and cook until bubbling, about 30 seconds. Add milk, salt, pepper and nutmeg; cook, whisking constantly, until thickened, 1 to 2 minutes. Stir the chard into the sauce and serve immediately.

3. Note: After washing the chard for these recipes, allow some of the water to cling to the leaves. It helps steam the chard and prevents a dry finished dish.

recipe source: eatingwell

April


Springtime means fresh asparagus! You wouldn't know it but this tasty spear is related to onions, garlic and other members of the lily family. The asparagus season is short and this is one reason it is such a tasty treat. Not only is it delicious but it is good for you too!. High in Vitamin A, B complex, and C (to get most of these nutrients eat raw with a dip.)

Storage Tip ~ Refrigerate immediately and use ASAP. The sugar in asparagus quickly turns to starches, reducing flavor quickly. It keeps best bundled together and placed upright in a container with an inch of water.

Easy Elegant Asparagus ~ adapted from Moosewood Restaurant Cooks at Home

Serves 3-4
1 pound asparagus
1 1/2 TBSPS pine nuts or walnuts
2 TBSPS melted butter
2 tsps balsamic vinegar

Wash asparagus and break off tough ends. Steam or cook in small amount of boiling water 3-6 mins until bright green and tender. Meanwhile, toast nuts in dry skillet or hot oven several minutes, tossing often. Mix melted butter and vinegar in small bowl. When asparagus is ready, drain, drizzle butter sauce on top and sprinkle with nuts.
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