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Peel well then finely julienne 6 cups kohlrabi and toss in a large bowl. Seasonally substitution of fennel, apple, jicama, cucumber or cabbage works as well. Add ½ cup chopped cilantro, 1/4 cup chopped scallion, zest of one orange and one lime, one minced jalapeno or to taste
Whisk together 1/4 Cup olive oil, juice from one orange and 2 limes, 1T each honey and rice wine vinegar, ½ tsp salt
Pour dressing over vegys and garnish with more zest and cilantro. Refrigerate. Scrumptious as is or serve with dinners or sandwiches.
Warm Beet and Blue Cheese Salad
Tear beet leaves into bite size pieces, wash and spin dry, place into serving bowl. Crumble blue cheese over the beet leaves. Scrub beets, cut off any hairy bits and cut into bite size pieces. Saute beets in olive oil and fresh garlic, season with salt and pepper then cover and simmer stirring occasionally until just tender . Add onion greens, fresh olive oil and raspberry or champagne vinegar until just heated through. Pour over beet greens, toss and serve with fresh garlic toast or your favorite savory bundle.
Hot Beet and Potato Salad
Wash, tear and spin dry beet leaves. Boil bite sized diced potatoes and beets until tender drain and place in serving bowl. Cover with beet leaves. Sauté onion or leeks with garlic in olive oil until bright add a bit of your favourite vinegar. Pour over vegys, toss and season to taste. Optional to add blue cheese over the salad and let it melt slightly. Serve and enjoy.
Wash 6 kale large leaves strip from stalk then finely slice. Grate 3 carrots. Finely slice 1 green onion. Mix together in bowl and season with salt and pepper then dress with 2T olive oil, 1T apple cider vinegar and juice of ½ lemon. Great served immediately or refrigerate for the next day
SCRUB THEN COARSELY GRATE ROOT PART INTO SERVING BOWL. WASH AND TEAR PARSLEY LEAVES ONLY THEN ADD TO BOWL. ADD COARSELY CHOPPED COLORED PEPPER . TOSS WITH OLIVE OIL, SALT AND PEPPER THEN ADD LEMON JUICE TO TASTE
Wash then coarsely chop firm fresh leaves. Saute 1 clove garlic with a handful of pecans or almonds in a quarter cup of olive oil. Add 4 T balsamic or fruit vinegar just before serving and heat until bubbling then add a bit more olive oil for fresh taste pour over greens, toss and serve.