Family Friendly Fridge Dill Pickles

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This summer in our Farm Discovery fields we decided to grow cucumbers, but not just any cucumbers, pickling cucumbers! They grew wonderfully and gave us more harvest then we knew what to do with. So, we did what you do with cucumbers and made pickles. We played around with a few different recipes with the

Baked Parsnip Fries!

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Parsnips are in abundance during winter months. They are sweet and nutritious but, unlike carrots, need to be cooked. Baking is a quick and easy way to make a warming winter treat from a delicious root! Ingredients: Parsnips Salt Olive Oil Seasonings (Curry is a delicious addition! ) Instructions: Preheat oven to 45o degrees. Slice

Chavela Recipe

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We made Chavelas this Saturday and Sunday at the Live Earth Farmstand during the annual Blackberry, tomato, pepper U-Pick! Chavelas are a beautifully red, seasonal, refreshing drink with a kick to it. Here is our Farm Discovery Chavela recipe (a mix of a few recipes out there) for a spicy and refreshing seasonal brew! Add

Rhubarb Banana Bread

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With these foggy mornings, I’ve been craving a big mug of hot coffee with a thick slice of banana bread. One recent afternoon, as I was strolling around the farm, I stopped at a forgotten rhubarb patch and grabbed a few stems. At the time I wasn't sure what I was going to do with

Warm Dates with Olive Oil, Sea Salt & Lemon Zest

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Dates are something I’ve been a bit obsessed with lately. I’ve been eating them with everything, whether I stuff them with peanut butter as a quick bite or chop them up and add them to wild rice with herbs and almonds, they are so versatile. I use them in baking, cooking, smoothies and snacks.  This

Roasted Squash Soup

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Roasted Butternut Squash Soup with Sour Cream and Green Onions 2 to 3 pounds squash (butternut or your favorite winter squash), peeled and seeded 2 tablespoons unsalted butter 1 medium onion or 2-3 leeks, quartered 3 cloves of garlic, whole cloves skinned 1/2 bunch green onions, chopped 6 cups chicken stock 4 Tbs. sour cream

Orange and Vanilla Overnight Oats

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Overnight oats have long been one of my favorite breakfasts because they are easy, delicious, and it saves me time in the morning. Since citrus are in full swing right now, I thought this recipe would be great to brighten up the day and relieve some stress from those hectic mornings. Furthermore, this is an

Winter Panzanella Salad

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Winter Panzanella Salad with Red Wine Vinegar and Honey Dressing 1 loaf crusty bread (ciabatta works well), cut into cubes 1 medium Butternut squash, peeled and chopped 6 Sage leaves, chopped 1 bunch of kale ½ lb. Brussels sprouts 2 apples Heaping handful of dried cranberries Heaping handful of hazelnuts Preheat oven to 400°F Peel

Family Friendly Recipes: Food What?! Apple Crisp

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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

Family Friendly Recipes: Free Form Peach Tartlets

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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