Posts by Julie Oudman Perkins
Raspberry Salad with Feta, Toasted Walnuts and Mint
Our fall raspberry season is in full force, so we created our Raspberry Salad with Feta, Toasted Walnuts and Mint to let this tasty berry shine! The salad itself is very simple. Start with a salad mix (we’re using our organic fall salad mix), then sprinkle with fresh raspberries (also using our organic raspberries), crumbled…
Read MoreCinnamon Vinaigrette
Our Cinnamon Vinaigrette is easy to make and delicious to eat! We use this dressing for our Apple Harvest Salad, but we know folks who simply use it as a dip for apples slices–it’s that good! It pairs wonderfully with fresh fruit and sharp cheddar. Enjoy!
Read MoreMaple Vinaigrette
Our Maple Vinaigrette is easy to make and delicious to eat! We use this dressing for both our Blueberry Pecan Salad and Pear-fect Pecan Salad, and we think it pairs best with sharp cheeses and local, in-season fruits. Enjoy!
Read MoreRoasted Carrot & Red Onion Salad with Arugula and Feta
This Roasted Carrot & Red Onion Salad was created by dear friend and CSA member Beth Earnshaw when she worked for us in our farm kitchen. The fall season inspired the question–what’s a good salad for arugula? And Beth had the answer! The prep work behind this salad does take some time, but the flavors…
Read MoreButternut Squash Soup
This Butternut Squash Soup is the perfect light and flavorful fall soup. We make ours with organic veggies and herbs straight from our farm, along with locally grown butternut squash. As always, the quality of your ingredients matters immensely! The key to soup making is to layer the flavors. So we start by sauteeing chopped…
Read MoreStrawberry Smoothie
I started making our Strawberry Smoothie (inspired by this recipe) during the late winter months, when I discovered strawberries in my freezer during our annual CSA Spring Cleaning Challenge. And we loved it! One of my kiddos even went so far as to describe it “like a a strawberry milkshake”, and I agree. Made with…
Read MoreBlack Garlic and Chives Dip
A few years ago I made my first black garlic recipe as a filling for lunchbox peppers and a topping for toast–and I was hooked! Then I tried adding black garlic to burgers, and since then I’ve used it regularly in my meatloaf as well. This Black Garlic & Chives Dip is another delicious (and…
Read MoreWatermelon Radish Slaw
This Watermelon Radish Slaw recipe came about this winter when 1) we ran out of cabbage and 2) we still had PLENTY of watermelon and daikon radishes to eat up. Necessity breeds invention, and the Perkins’ family needed their coleslaw! Using Samin Nosrat’s Classic Southern Slaw recipe from Salt, Fat, Acid, Heat, I simply switched out…
Read MoreEnergy Date Balls
When in need of a quick, nourishing, tasty snack, Energy Date Balls get the job done! We first made these in our farm kitchen for our 2021 Christmas Pop-Ups, and they’ve been a hit ever since then. CSA Member Beth Earnshaw (and our cook at the time), shared one of her favorite recipes with us,…
Read MorePear-Fect Pecan Salad
This Pear-Fect Pecan Salad is a close cousin to our delicious Blueberry Pecan Salad, so if you liked that one, we think you’re going to love our pear-based salad too! With the onset of fall comes fall fruit, like the local pears we use in this salad. We wait until the pears are perfectly ripe,…
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