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 >>

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 >>

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 >>

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 >>

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 >>

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 >>

Rhubarb Sour Cream Cake

This recipe is adapted from one of the best Martha Stewart recipes I’ve ever come across. I’ve got a few variations, but you can find a link to the original recipe at the end of this post. Ingredients For the Topping 4 tablespoons unsalted butter, melted 1/2 cup all-purpose flour 1/4 cup sugar 1/4 teaspoon Continue reading >>

Rhubarb Orange Zest Jam

Ingredients 2 pounds of rhubarb 5 cups sugar 2 oranges 1 package liquid pectin Weigh, wash and dice your rhubarb in small pieces. They will retain size in final product, so I like mine very small so the jam is less chunky. Do what you prefer. Zest one orange. You want to end up with Continue reading >>

Farmhouse Ham and Vegetable Chowder

On the coldest days of winter, we turn to our hearty soup and stew recipes here at We Grow. In our attempt to expand our use of home grown ingredients, we’ve fallen across a really tasty cream based soup we would like to share with you. We dried a lot of thyme this summer, raised our Continue reading >>

Squash Scones

Every fall, I cook down squash that I will keep handy in the freezer specifically for this recipe. All my boys love these squash scones. I’ve even had request to make them for a school snack last winter. Of course, I think they are best served with a hot cup of tea. Every person’s results will be different as Continue reading >>

What To Do with Winter Squash

Don’t be intimidated by a massive heirloom squash. It is the perfect end of season storage food. Put it in a root cellar and it will last for several months. Or, if you’re like us, wait until the weather cools, when your farm is tucked in for the winter. Now is the time to warm up Continue reading >>