Farm Blog

Ingredient search

Roasted Buttercup Squash Salad

I created our Roasted Buttercup Squash Salad because of a common question I’m hearing this fall: What do you do with a buttercup squash?  I didn’t know how to answer this, so I did some research and started playing.  Like all winter squash, the buttercup squash develops flavor through roasting, so I started there. We…

Can I Afford a CSA Share?

As the cost of goods and services continues to rise, our current and potential farm members may be wondering: Can I afford a CSA share? Dan and I think the answer to this question is YES!  How can we say YES without knowing your financial situation?  Let’s dig into this together. What is a CSA…

Apple Harvest Salad

As I introduce our new Apple Harvest Salad, I have to ask–Are you a kale lover or a kale skeptic? I tend to be a bit of both. Why? Because I only enjoy kale when it’s easy to eat! Sometimes the tough leaves and thick stems of full-size kale rule it out as a good…

Caesar Salad

In my perception of the salad-creation world there are strict rules about what constitutes a Caesar salad, including a base of crispy romaine lettuce. Well, for our take on the Caesar, we’ll tell you right off the bat–we’re breaking that first rule, and we’re okay with it!  We’re using our fall salad mix as the…

Creamy Potato Soup with Crispy Garlic

Moving into the fall season means embracing cozy, comforting dishes, like this Creamy Potato Soup with Crispy Garlic. We make our potato soup with Yukon Gold potatoes, but you can make this soup with any potato. Keep in mind that the color of your soup will change if you use, for instance, the Adirondack Blue variety. Also,…

Stuffed Pepper Soup

We make soups for our farm kitchen based on what’s in season, and this Stuffed Pepper Soup works perfectly for a late summer seasonal soup. Our Stuffed Pepper Soup includes all kinds of homegrown garden goodness–green and colored bell peppers, tomatoes, garlic, and fresh herbs. Combined with grass-fed beef, our homemade beef stock, and a…

Italian Beef

I’d never been a big Italian beef fan–until I tried this recipe, made by my sister-in-law Heather Oudman. The beef was flavorful and moist, delicious on a bed of greens or in a sandwich. Thankfully Heather was willing to share her recipe, which originally came from her grandmother. And now I’m sharing it with you!…

Quinoa Taco Salad

I think there are two types of people who will read this blog post. Person one is super excited or at least interested at the mention of quinoa in a taco salad.  Person two is skeptical. Quinoa seems like one of those weird, trendy health foods that probably tastes bad right? Wrong. Although many of…

How to Make Easy-Peel Hardboiled Eggs

Although I love everything we sell at Perkins’ Farm, one of my favorites is our farm fresh eggs from Three Boys and Some Chicks. The taste is superior to typical store-bought eggs. The freshness ensures maximum protein content (perfect for baked goods.) And those spotted creamy brown shells make them just beautiful in appearance.  However,…

Creamy Tomato Soup

Last winter, I made versions of this creamy tomato soup over and over again. Thankfully, I love this comforting soup (especially when paired with a grilled cheese sandwich!), and I never grew tired of it. But why did I have so many frozen tomatoes to begin with? Because I had a freezer full of what…