Roasted Snap Pea

Roasting removes the ‘snap’ from snap peas, but it heightens the nutty, sweet flavors of this wonderful spring vegetable! Ingredients: 1 pint sugar snap peas 1 tablespoon olive oil 1 tablespoon minced garlic 1 teaspoon dried thyme sea salt to taste Directions: Preheat oven to 450 degrees. Put sugar snap peas in a single layer…

Kale and Swiss Chard Gratin

This recipe is rich and full of flavor. Mixing Kale with Swiss Chard creates a gratin with both soft texture and enough body to hold up under the bread crumb topping. Béchamel Ingredients: 4 Tbs butter 1/4/ cup flour 2-3 cups milk salt and pepper to taste ground nutmeg Ingredients: 1 bunch Swiss Chard leaves,…

Braised Chicken with Celeriac and Garlic

Celeriac (also know as Celery Root) imparts a wonderful celery flavor that pairs beautifully with the chicken. Ingredients: 3 lb chicken parts such as breasts and thighs (with skin and bone) and drumsticks 1 1/4 teaspoons salt 1/2 teaspoon black pepper 1 tablespoon olive oil 1 tablespoon unsalted butter 1 celeriac; peeled and cut into…

Summer Corn Chowder

Summer’s best flavors in one pot! This recipe is one of our favorite ways to enjoy the short, sweet season of farm fresh corn-on-the-cob. Ingredients: · 4 ears fresh sweet corn, husked and silks removed and kernels cut from cob · 2 Tbsp butter · 2 slices bacon, chopped · 1 medium yellow onion chopped · 1/8 cup all-purpose flour…

Potato Leek Soup

Potato Leek soup is the perfect fall comfort food. I use an immersion blender because it makes it one step easier! Ingredients • 3 large leeks, light green and white parts chopped • Herb bundle: 4 sprigs thyme, 2 sprigs rosemary, 2 bay leaves • ¼ cup (½ stick) unsalted butter • 3 celery stalks,…