Cumin Roasted Parsnips and Carrots (credit chef Mary Sue Milliken) The sweetness of carrots and parsnips is balanced and enhanced by cumin, garlic, lime juice and mint to make a delicious, warming, hearty, and simple side. SERVES 4–6 Ingredients 1 lb. carrots, cut into ¼”-thick rounds on the diagonal 1 lb. parsnips, cut into ¼”-thick
As the year comes to a close, and the Holiday season reaches a fever pitch, I can't help but let it influence me a little bit. Brainstorming recipe ideas on the farm, I asked my colleague, Laura, what we had an abundance of in the cooler. She told me that we are loaded with romanesco
I created this recipe last week when I woke up for the first time this season and didn’t want to get out of bed because it was too cold! The first cold snap of the season makes me a little nostalgic for summer, but also makes me excited for the seasons to change. Curry always
I have a sinus infection that won't go away. I have tried every natural cure I can think of: netti pot, tea, sleep, ginger, wellness pills, hydration--you name it! This weekend I was feeling particularly miserable, and was scrolling through a few of my favorite cooking blogs looking for an inspiring dinner recipe. Being fall,
There were many delicious dishes served at this year's Discovery Program fall fundraiser, but one of the crowd pleasers was this delightful apple crisp made by our Food What?! youth group. There are so many types of apples on the farm this fall, just take your pick and make this crisp! Apple Crisp From the
We had a great group come to the farm this week. A summer camp from Gateway School in Santa Cruz decided to spend two of their camp days with us at the farm. The first day we took a tour and milked the goat, worked in the garden and harvested some fruits and veggies. The
We wanted to add a broader culinary component to the Sprouts Camp session last week and one of the fruits in abundance right now are peaches! We decided to try making individual peach tarts with the campers because I had remembered my mom making deliciously sloppy, easy and fast fruit tarts as a dessert for
While at the library this week with my two little girls, I came across two cute cookbooks for working with children. This recipe comes from Pretend Soup and Other Real Recipes: A Cookbook for Preschoolers & Up, by Mollie Katzen and Ann Henderson. The other book, also by Mollie Katzen, is called Honest Pretzels and
Last week I celebrated my 24th birthday and a dear friend of mine from the farm made me a strawberry rhubarb pie. It was the first one I had ever had the pleasure of eating, and it was delicious! We have both strawberries and rhubarb on the farm right now, so buy them at the
I've never been a fan of cilantro, let's just throw that out there before we get started with this recipe. It is a common belief that the aversion to cilantro is genetically passed down to us from our ancestors, and I know for a fact that my grandmother hates cilantro. But I have decided to