Quick disclosure, we're just wannabe chefs. If you want real culinary dining, visit one of the great local restaurants on our Local Eats page.
Delicious salads using greens and herbs straight from our farm.
While you can prepare these anyway you want, this summer, we've been enjoying them as follows: mix honey, sautéed shishitos and leeks into enough goat cheese to fill your blossoms. Sprinkle in a little tumeric and avocado oil, and stuff the flowers. Then dip the stuffed flowers in an egg wash, and toss them in breadcrumbs. We fry them in the avocado oil because it has a high so they get nice and crispy. They're probably not too healthy, but they are delicious!
A delicious salad filled with mixed lettuce and microgreens. It was all gone before I had a chance to snap a picture. Lettuce mix & microgreens topped with grilled peaches, blueberries and honey/curry pecans. Drizzled with a honey balsamic dressing.
Check out this delicious Mizuna Quinoa Salad. 1 cup quinoa cooked; mizuna sautéed in olive oil, ginger, cumin, and garlic; add cranberries soaked in lemon juice; add toasted walnuts tossed in honey.
Teas and Other Beverage Inspired by Ingredients from the Farm
Fresh Iced Mint Tea with the chocolate mint we picked this morning. 1 tablespoon raw honey, 15 mint leaves, 2 cups boiling water, steep for 8 minutes. Fill your cup with ice and pour over for a refreshing beverage on this warm day.