Our farmers have developed produce variety guides, information about how to prepare, preserve and store our produce, farm recipes and collected other valuable resources on seasonal cooking for our CSA members and farm customers. Find recipes and more below on cooking with locally grown and raised ingredients.
Here are some books and resources we’ve found helpful:
Farm Recipes By SEASON
Warm Weather: May - September
- Parsley Pesto
- Kale with Mushrooms and Green Garlic
- Dill Pickles
- Eggplant Tacos
- Tomato Sauce - Fresh and Preserved
- Early Spring Salad
- Celeriac Hash Browns
- Danielle's Summer Kohlrabi Slaw
- Farm Summer Salsa
Cold Weather: October - April
Roots, greens and herbs - keep refrigerated and covered in plastic to preserve crispness. Greens and herbs will last a week, roots will keep for a few weeks.
Tomatoes and melons - store at room temperature until cut. Refrigeration changes the flavor of tomatoes and melons!
Strawberries - refrigerate, but don't cover. Berries need air flow in storage.
Winter squash, onions, garlic and potatoes - store at room temperature out of sunlight. These all store well as long as they are kept dry. Fresh (uncured) garlic and onions should be kept refrigerated.