Posts by Julie Oudman Perkins
Herbed Egg Salad Lettuce Boats
We love fresh herbs because they add flair and flavor to ordinary dishes, including egg salad! Our Herbed Egg Salad Lettuce Boats feature chives, parsley, and tarragon. With our wide selection of Pick-Your-Own herbs at our farm, you could try this same combination–or make up your own! Our PYO our herbs are included in our…
Read MoreChorizo Salad with Queso Fresco and Garlic Lime Dressing
Our Chorizo Salad was inspired by the Mexican dish queso fundido, a delicous melty-cheese appetizer served with warm tortillas. Of course, you can’t really transfer the experience of a gooey, cheesy appetizer to a salad, but we discovered that you can carry the flavors from one to the other. We love the way the spiciness…
Read MoreSplit Pea Soup with Crispy Sausage
When Dan and I first got married, we ate a vegan version of this split pea soup on the regular. Since neither of us grew up eating split pea soup, we didn’t miss the ham bone that’s often present in split pea soup. At some point–probably when I had a surplus of homemade stock–I began…
Read MoreThai Curry Noodle Bowls
When I was around seven years old, my mum made traditional Pad Thai for dinner. I had never eaten Thai food before. It was creamy, spicy, piping hot, and drizzled with smooth peanut sauce. I hated it. In fact, I cried through the whole of dinner and repeatedly told my mother I would never eat…
Read MoreSpring Salad with Lemon-Herb Sautéed Chickpeas
Chives are the first herb to make an appearance here in our Northwest Indiana spring. We love their mild oniony flavor on almost any spring salad, and this Spring Salad with Lemon-Herb Sautéed Chickpeas is no exception. We first tried roasting the chickpeas in the oven, but we decided to switch to sautéing for two…
Read MoreAsian Sesame Salad with Kongjang and Egg
This winter our friends at Firefly Fields gifted us with a 5 pound bag of dried soybeans. At that point, I’d never before cooked with soybeans. So I started searching for recipes, and I came upon this one for sweet and sour soybeans, or kongjang. I substituted local honey for the agave, and I added…
Read MoreSausage, Potato, and Greens Soup
The Perkins’ family considers Sausage, Potato, and Greens Soup a long-time dinner favorite. Dan and I first discovered a version of this recipe in Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce. The Fair Share CSA Coalition created this cookbook, which is organized alphabetically by vegetable and super handy! We have a copy in…
Read MoreRutabaga Cheddar Soup with Crispy Bacon
I created this recipe for Rutabaga Cheddar Soup with Crispy Bacon out of a common “problem” when it comes to CSA farming: an unexpected surplus of a vegetable. In this case, that veggie was–you guessed it–rutabagas! This winter was our first time growing rutabagas, and we discovered they grew really well here. So we ate…
Read MoreEveryday Green Smoothie
We call this Everyday Green Smoothie because there have been weeks in our life where we literally drank this EVERY DAY! This green smoothie template works perfectly for a refreshing snack, as a way to get your kids (and yourself) to eat more veggies, and also for those times when you’re starting to feel rundown…
Read MoreFrittata With Potatoes, Scallions, and Greens
I originally posted this recipe in 2014, when I first started blogging. This post has been updated to reflect new things I’ve learned, like the tip from Samin Nosrat’s Salt, Fat, Acid, Heat on layering salt throughout the cooking process. I also give veggie replacement ideas so you can use this as a template for…
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