Butternut Squash Soup

butternut 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…

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Spring Stir Fry

spring stir fry plated

The first time I made this spring stir fry for my family, I had “back-ups” on the table for our youngest three (9 years-old and two 5-year-olds). Much to my surprise, I didn’t need bread or cheese to coax them into this stir fry. It probably helped that I made the sambal optional, simply adding…

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Chopped Salad with Asian Greens

Chopped Salad with Asian Greens

This spring we’re growing some new-to-us greens from the Asian Greens section of the seed catalog—Tat Soi, White-Stemmed Pac Choy, and Vitamin Green—along with a new-to-us mustard green, Garnet Giant Mustard.  Full-size, these greens are most often used in cooking, but now in early spring, in their tender baby size, the Asian Greens are perfect…

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