roasted sweet turnips with thyme

“Japanese ‘salad’ turnips are the most sought after vegetables at my farmers’ market,” writes Deborah Madison in Vegetable Literacy. “This is an entirely different creature than the one imagined by those turnips doubters of my past. These little roots are so crisp and sweet that you can eat them raw with pleasure, simply sprinkled with…

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fried okra plated

I was a little taken aback the first time I met okra in its raw form. What was this strange looking spear? A green bean on steroids?  Back then, I looked it up in my trusty Simply in Season cookbook, and I found recipes for okra curry, okra saute, and fried okra. Guess which one…

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In the spring and fall, when fresh greens are abundant and delicious, I often eat a salad for a lunch.  I throw a bunch of Perkins’ Good Earth Farm baby lettuce or spinach in a bowl, then search the fridge for toppings.  I know some people aren’t big fans of leftovers, but I’m not one of…

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The garlic harvest for 2015 is complete, thanks to the help of our intern Sarah, her family, my family, Dan’s family, and one of our neighbors.  I’m so excited about this I’m even going to use a cliché: Many hands really do make light work! This year we harvested the largest bulbs of garlic ever,…

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There’s almost no better way to eat a homegrown, cool-season carrot than raw.  Renowned winter grower Eliot Coleman writes, “The tastiness resulting from fall growing and cool-soil storage elevates the humble carrot to another plane.”  Dan and I agree.  During a busy harvest morning, we’ll pull a carrot from the ground, brush it off, and…

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Each week you, as a farm member, take home 5-8 different types of leafy greens: Baby salad greens Baby spinach Mesclun mix Beet greens Radish greens Carrot tops Kale Swiss chard  You’re receiving enough leafy greens by now that you could probably eat them for breakfast, lunch, and dinner, and I want to help you…

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