Rebecca | We Grow

Roasted Garlic

Ingredients 1 head garlic 2tablespoons olive oil (or more) salt and pepper Directions Preheat oven to 425 degrees F. Slice off the very top of the garlic head. Place in a piece of foil and drizzle olive oil inside the head of garlic until it is completely filled and just starting to run down the side. Wrap tightly Continue reading >>

Week 6: July 11, 2015

Mother Nature has been playing games with gardeners across Wisconsin with very cool overnight temps. We didn’t realize just how cold it was getting, as there weren’t any frost warnings, until we noticed the basil started to look burned on the top most portion of the highest leaves. At first we suspected sun scald since Continue reading >>

Kohlrabi Apple Slaw

Part bulb, part serving of greens, kohlrabi may seem one of the more intimidating items in your share. Flavor equals one part mild radish, one part broccoli. The edible leaves are like a milder version of collards being nearly identical in appearance. Along with other cruciferous vegetables, kohlrabi is packed with vitamin C and potassium. We eat Continue reading >>

Creamy Cucumber Salad

In July we find ourselves with an abundance of cucumbers. This is the only time of year we get to enjoy creamy cucumber salad. And we will have it in the fridge available at all times for the next month! Cucumbers have not received as much press as other vegetables in terms of health benefits, but Continue reading >>

Week 5: July 4, 2015

Week five already! Are you finding yourself trying recipes you’ve never tried before? We hope you are. You might have to get creative to utilize everything in your share. Get ready for slicing cucumbers. The vines are loaded and just getting started. Next week we should have enough to sell some extra. If there is Continue reading >>

Kale Craisin Salad

It’s about the fourth of July and we have kale coming out of our ears here on our farm. I am always challenged to find ways to use kale. Usually I just try to work it into other recipes in small quantities because I know kale is loaded with nutrients and is so good for my Continue reading >>

Homemade Greek Yogurt

While this is not something we grow and sell on our farm, we include Greek-style yogurt in so many of our recipes that we felt the need to share the simple yogurt-making process on our website. This is a great replacement for sour cream or mayo. In our variation of this recipe, we like to use whole Continue reading >>

Week 4: June 27, 2015

Week four already! A few major things are starting to ripen in “taste-test” quantities at We Grow. We savored our first tomato, cucumber and pod peas on Friday. Even better, there might even be a few of these summer delights for our members’ crates. We will see how the week shapes up. This first variety Continue reading >>

Roasted Napa Cabbage

Ingredients 6 tablespoons grape seed oil or your favorite cooking oil 2 garlic cloves crushed or 2 scapes finely chopped 6 cups napa cabbage, roughly shredded salt, to taste pepper, to taste Directions Heat the oil in a skillet on low; add the garlic and cook very gently for 15 minutes. Discard the garlic and toss the raw cabbage Continue reading >>

Garlic Scape Pesto

Ingredients 1/4 cup pine nuts (can substitute walnuts, toasting optional) 3/4 cup coarsely chopped garlic scapes 2 tablespoons coursely chopped fresh sweet basil Juice and zest of 1/2 lemon (can substitute 2 Tbs lemon juice) 1/2 teaspoon salt A few generous grinds of black pepper 1/2 cup extra virgin olive oil (recommend trying lemon infused Continue reading >>

Week 3: June 20, 2015

Week three – what a lovely weather week! We are done planting for a little while until a few more rows open up as we are out of space. I never thought when we started working this area, about an acre, that it would not be enough room to plant everything we have in mind Continue reading >>

Spring Garlic and Shrimp with White Wine Sauce

Ingredients 3 to 4 spring garlic, cleaned, trimmed and finely chopped, include some of the green leaves Butter White table wine of choice (not recommended to use cooking wine) Approx 1/2 lb uncooked shrimp, peeled and cleaned Fresh parsley chopped (optional) Directions In a sauce pan, melt two tablespoons of butter. Add chopped spring garlic and cook on Continue reading >>

Spring Garlic and Potatoes

Ingredients 1 lb or roughly 8 – 10 new potatoes, Red, Yukon, Blue, or Fingerlings or quarter cut potatoes you already have 3 spring garlic cloves, trimmed and cleaned, coarsely chop cloves and green leaves 2 Tbsp olive oil Fresh cracked pepper and salt to taste Directions Rinse potatoes under cold, running water. Place them Continue reading >>

Week 2: June 13, 2015

Week two – the first spring garlic and “earliest-we’ve-ever-grown” napa cabbage. If there was only one thing we could grow in our garden, it would be garlic. Not only is garlic incredibly healthy for you, it is one of the easiest things to grow with a little good advice. Our garlic is doing great and Continue reading >>

Sweet-N-Spicy Pork and Napa Cabbage with Noodles

Ingredients (serves 6) 12 oz dry Chinese noodles (can substitute angel hair pasta) 3 tablespoons soy sauce 3/4 cup sweet chili sauce 1/2 teaspoon garlic powder 1/4 teaspoon ground ginger 3 tablespoons sesame oil 1/2 cup soy sauce 1/2 teaspoon garlic powder 1 lb pork loin, cut into 2-inch strips 2 tablespoons cooking oil 2 onions, Continue reading >>