Cooking from your Farm Box


Mustard Greens

  • contain high levels of antioxidants 
  • overall, one of the healthiest greens you can eat 
  • known for their pronounced peppery, rich flavor 
  • provide a great source of fiber, along with high levels of vitamins A, K, & C 
  • like all leafy greens, wash in a basin of water, spin dry, and store in the refrigerator in an airtight container to preserve freshness 
  • because of their bold flavor, combine a handful of chopped mustard greens with other more neutral tasting greens for added flavor and nutrition without overwhelming your tastebuds; use a small amount in salads, pastas, and stir-fries to become acquainted with their sharp flavor 

Orecchiette with Mustard Greens & Almonds

 Sauteed Mustard Greens with Garlic & Lemon

This is as basic and straightforward as it gets when it comes to cooking mustard greens, and it's essentially the same preparation we use here at the farm.  Note that this recipe makes a very large batch and you'll most likely need to cut it in half.  Otherwise, this method for sauteeing greens is very versatile and can be used for all manner of leafy greens: the combination of olive oil, garlic, lemon, and plenty of kosher salt always delivering major flavor. 

Butternut Squash

  • a strong source of carotenoids, nutrients that improve night vision and eye health 
  • winter squashes also contain a high amount of vitamin C, helping with immune function and disease prevention; they are also rich in phytonutrients and antioxidants 
  • peeling winter squash is often the biggest obstacle keeping people from eating them more often; if you're going to roast the squash, remove the skin after roasting and it will peel off easily; if peeling before using in your recipe is required, a sharp potato peeler should do the trick (my all-time favorite is this one here, which I use on all vegetables)
  • butternut squash, more than any other fall squash, will keep and store well in a dark and dry area; do not store in the refrigerator
  • has a slightly sweet and nutty flavor, making it one of the more popular winter squashes   
  • like the majority of winter squashes, butternut squash is incredibly versatile; it can be halved and baked / roasted; you can roast and stuff it; peeled, cubed, and then roasted, it can be added to risotto, polenta, pasta dishes, and all manner of salads; you can turn it into a velvety soup; it can be mashed, and more  

Butternut Squash & Red Lentil Soup

Spicy Squash Salad with Lentils & Goat Cheese

A hit every time!  And as soon as you make this once, it'll be easier to create new and original power-packed salads featuring some combination of roasted squash (or sweet potatoes), good cheese, something crunchy (toasted nuts or seeds), something slightly sweet (dried or fresh fruit), wholesome grains and/or power-packed greens.   

Miso Roasted Squash & Potatoes with Almonds and Kale

Okay, so this calls for a few hard-to-find ingredients -- harissa, white miso paste -- (well, hard to find if you're not nearby a Central Market or Whole Foods), but they're worth making the effort to add to your pantry as they're showing up more often in modern recipes.  Anna Jones is a British cookbook writer, and everything she makes is exceptionally good.  Feel free to use any leafy green in place of the kale, if desired.   

Hakurei Turnips

  • a specialty Japanese variety sometimes referred to as a salad turnip for it's small size and crisp, sweet flavor when enjoyed raw 
  • unlike other turnips, Hakureis do not need to be cooked; slice them in half and eat them raw in a salad, julienne them and use as a crunchy topping for tacos, or turn them into a quick pickle 
  • because of their small size, use quick-cooking methods such as sauteeing or pan-roasting if you decide to cook Hakurei turnips; avoid overcooking as the turnips could turn bitter 
  • removing the greens right away will extend the life of the turnip's root; however, the greens can be sauteed with the turnips (or in other stir-fries) and eaten, too 
  • there's no need to peel Hakurei turnips, but you should always remember to wash them well 

Pan-Roasted Hakurei Turnips

Maple Glazed Turnips & Carrots


  • a nutrient rich green, offering vitamins A, C, and K as well as potassium, folate, and calcium 
  • when harvested young, arugula can be used as a salad green; when the leaves are larger, they can be used as a cooking green or in raw preparations
  • arugula makes a fine base for  homemade pesto
  • fold arugula into pasta dishes, soups, or use on your next homemade pizza 
  • arugula is very adaptable; use as a substitute for spinach or kale in omelettes or other egg dishes
  • it pairs well with other ingredients like: goat cheese, roasted beets, blue cheese, toasted walnuts or hazelnuts, lemon, parmesan-reggiano, various pastas, roasted winter squash, dried or fresh figs, steak, strawberries, prosciutto, and much more 

Sheet Pan Chicken with Figs & Bread Salad

A recipe for a main-course meal that will feed the entire family and give you an opportunity to use some of your arugula in a new way. 

Pesto di Rucola

Straightforward and delicious; I find I have the best results with pesto when I use a more neutral tasting olive oil such as pure olive oil or even grapeseed oil; feel free to use all Parmesan if you don't have access to Pecorino; once the pesto is made, transfer it to a jar or other container and drizzle a layer of olive oil on top to preserve freshness. 

Arugula, Pear, and Blue Cheese Salad

A classic pairing of arugula, sharp blue cheese, and juicy pears that might require a bit of extra effort on a weeknight (since you're making the dressing from scratch), but will always be well worth the time it takes. 

Sweet Potatoes

  • packed with nutrients, sweet potatoes contain loads of beneficial vitamins and minerals along with fiber, carotenoids, and antioxidants, and they're also low on the glycemic index - the system that ranks food based on its effect on blood-sugar levels 
  • sweet potatoes are very versatile and should be enjoyed regularly as part of a nutritious diet; they can be roasted, baked, steamed, shredded and added to all manner of things (polenta, quesadillas, quick breads), turned into a soup, caramelized and added to salads, and so much more 
  • if storing sweet potatoes for any length of time, store them in a dark and dry place away from light; do not store in the refrigerator 
  • wash sweet potatoes before using, and cut off any brown spots before using 

Roasted Sweet Potatoes with Spicy Feta Olive Salad

One of my favorite stuffed sweet potato recipes that I can't help but encourage you to try!  It's so delicious! 

Fluffy Sweet Potato Biscuits

A delicious recipe that justifies making from-scratch biscuits any day of the week (and helps you work in a vegetable in a clever way that even your pickiest eater won't protest). 

Ina Garten's Baked Sweet Potato Fries

Sweet Potato & White Bean Chili

On my list to try - sounds so satisfying on a chilly evening.  Don't hesitate to toss and handful of chopped greens in toward the end of cooking! 

Carrots, Baby

coming soon


Young Lettuces, Mixed

  • a healthy portion of fresh lettuces provides a boost of vitamins A & K 
  • red leaf lettuces deliver more vitamin A  
  • wash gently in a basin of water, spin dry, and store in the refrigerator in an airtight container to preserve freshness 
  • tender mesclun-type lettuces are best paired with a lighter dressing such as a vinaigrette 
  • organic and homegrown lettuces - specifically soil grown - will always be fresher than store-bought and have noticably more flavor


  • trim the radish root and greens, and store greens separately to preserve freshness 
  • radishes do not have to be peeled before being eaten -- it's up to you 
  • while most commonly eaten in salads, they make a wonderfully crisp addition to many Mexican recipes
  • cooked with their greens, radishes take on an almost sweet flavor after being pan-roasted or sauteed 
  • another classic preparation is to enjoy sliced radishes on good artisan bread with high-quality butter and sea salt 
  • feature radishes along with other raw vegetables -- like carrots, snap peas, and zucchini sticks -- as part of a refreshing and nutritious crudite platter; serve hummus, homemade ranch, or tzatziki sauce on the side for dipping

Shaved Radish Salad

The simplicity of this salad reminds me of some of the best cucumber salads we've had, made with just a little salt, vinegar, and sour cream.  The recipe calls for creme fraiche, which most of us don't keep on hand, but by all means, use it if you have it!  Otherwise, sour cream is a fine substitute.  This recipe would also welcome the addition of thinly sliced Hakurei turnips to go with the radishes for a cool and crunchy vegetable salad or appetizer. 

Chopped Salad with Feta, Lime, and Mint

A very flexible recipe that you can adapt to any season and what's fresh.  I also love the suggestions she gives in the recipe for how to bulk up the salad and turn it into a main course. 

Sauteed Radishes with Bacon



coming soon

Spigarello, Heirloom

coming soon

Baby Kale Mix

coming soon

Snap Peas

coming soon