Organic Recipes: From our Farm to your Kitchen

Here you'll find organic recipes that have been passed down from generation to generation, and from friends and customers alike. Browse through recipes, holiday ideas, and storage tips in our Kitchen section.

If you have a recipe of your own which you\'d like to share, please contact us and send it to us!

Showing: All Recipes

• 

  Curry Spinach

  Ingredients:

  • 1 1/2 tablespoons olive oil
  • 1 medium onion
  • 1/2 cup water
  • 2 to 4 tablespoons mild or hot curry paste
  • 1 diced potato
  • 1 diced tomato
  • 1 package frozen chopped spinach

  Directions:

  Steam or boil the potatoes in salted water until very tender. In a non-stick skillet, cook the onion, garlic and curry paste in oil for 3-4 minutes or until onion is tender.

  Stir into the skillet the potatoes, tomatoes, and spinach. Add water as needed, and continue cooking over medium heat until heated throughout. Sprinkle with salt and pepper. Serve with rice or cous cous if desired.

  Serves: 2 - 4

  Preparation time: 20 minutes

• 

  Slow Roasted Root Vegetables

  Thanks to our customer Lawrence Duncan for this delicious and heart-warming recipe!

  Ingredients:

  • 3 large potatoes
  • 3 large carrots
  • 3 large beets
  • 8 large garlic cloves, peeled
  • 2 tsp rosemary, fresh or powdered
  • 2 tsp cumin, ground
  • 1 tbsp black pepper, course ground
  • 2 tsp sea salt

  Directions:

  Preheat oven to 250 deg F. This is a "low & slow" recipe, which takes a little bit of patience, but well worth it! You can vary the ratio of vegetables to suit your tastes, as well as the choice and amounts of herbs and spices.

  Cut the potatoes, carrots, and beets into large chunks. The size of the chunks determines which vegetable cook the fastest: the potatoes and beets should be the largest chunks, with the carrots being a little smaller / thinner. You'll get the feel for the right size with practice.

  Place the chunked potatoes, carrots, and beets in a large mixing bowl, along with the peeled garlic cloves. Add oil and sprinkle in the spices, while stirring until all the vegetables are thoroughly coated.

  Spread the mixture evenly onto a baking tray, and place into the oven. Cook for about 2 hours, or until done.

  Serves: 3 - 4

  Preparation time: 2 1/2 hours

• 

  Honey-Roasted Butternut Squash

  Ingredients:

  • 2 large butternut squash, halved lengthwise and seeded (about 4 pounds)
  • 2 tablespoons honey
  • 1 1/2 tablespoons butter
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped toasted pecans
  • 1 tablespoon minced fresh flat-leaf parsley

  Preparation:

  1. Preheat oven to 400 deg F.

  2. Place squash halves, cut sides up, on a foil-lined baking sheet. Place honey and butter in a microwave-safe bowl. Microwave at HIGH for 30 seconds, or until butter melts. Stir to combine. Brush half of honey mixture over cut sides of squash, and reserve remaining honey mixture.

  3. Sprinkle squash with salt and pepper. Bake at 400 deg F for 1 hour or until tender.

  4. Carefully place squash, cut sides up, on cutting board. Halve squash lengthwise; cut each half crosswise into thirds. Place squash on a platter. Heat reserved butter mixture in microwave at HIGH for 20 seconds.

  5. Drizzle remaining butter mixture over squash. Sprinkle evenly with pecans and parsley. Add a garnish of parsley on the side to accent the beautiful colors of the squash.

  6. Serve, and enjoy!

  Serves: 8

  Preparation time: 1 hour, 30 minutes