In Season: What we’re doing with Beets


Beets. They’re like cilantro. You either love them or hate them. Matt loves them. Until fairly recently, probably 5 years ago, I was in the other category. The dish that changed my opinion was Matt’s beet salad, probably because it included one of my favorite things, goat cheese. I have personally witnessed a handful of people who have become beet converts because of this salad.

After that salad, I was on board. Beet and beet green risotto? Yes please. Raw beets in salads? Of course. Beet chips? Definitely!

Don’t just think beets have to be the dark red basic you grew up with. Golden beets are absolutely gorgeous and Chioggia beets are red and white striped! Also, play around with various sizes. Tiny beets mixed with chunks of larger beets add fun diversity.

And don’t you dare toss those greens! We would have used greens in the salad below, but we had already cooked them earlier this week with some Swiss chard and kale when we made a beef roast on Sunday.


Roasting beets is super easy. Simply wash and cut off the greens. Wrap large beets individually in foil. If you have tiny beets, they can share a foil packet. I add a few drops of water to allow them to steam a little bit. Put them in a 375 degree oven and start checking after 30-40 minutes. A knife should very easily slide into the beet. Let them cool completely and then, wearing gloves if you’d like, rub off the skin. Do this on Sunday and eat the beets throughout the week.


Beet & Goat Cheese Salad
* serves 2


  • 3 large roasted beets and a handful of tiny roasted beets
  • 1 orange, segmented – membrane squeezed, reserve juice
  • 6 leaves escarole, chopped (you can use beet greens or spinach if you wish)
  • 2 handfuls toasted walnuts
  • 3 oz goat cheese
  • Salt & pepper
  • Olive oil
  • White wine vinegar


  1. Place orange segments, orange juice, escarole, walnuts, and goat cheese in a bowl. Season with salt & pepper. Drizzle with olive oil and white wine vinegar. Taste and adjust to your liking.
  2. Stir in beets and serve. – We served our salad with pan-seared salmon and it was amazing!
Posted in Food/Recipes | Tagged , , , , , , | 4 Comments


A few weeks ago…It’s around 8:30am on Saturday. Matt and I are busy setting up our tables for market, which is quickly approaching at 9am. My dad had just gone to park the truck and trailer down the street.

A couple minutes pass and Crayton comes running around the corner. “I’ve got to go! Debby just called. There are coyotes at the house, chasing the cats!” He turns and runs. I have enough time to tell “Unhook the trailer and drive careful!”

Matt and I look at each other, both with horror-stricken faces. “Should we go?” Matt, the even-thinking gent he is, suggested we finish setting up and then he would head out with his shotgun.

I’m sick to my stomach. Just a couple days earlier, a coyote had killed a peahen in the middle of the night. She was nesting near the garden. A few months ago, when the guinea fowl and peacocks were acting funny, my mom found a coyote climbing up the stack of hay bales trying to get to the birds. And, last winter, we lost a lot of farm cats to coyotes. It seemed strange, though, that they would have come up so early in the morning.

It’s 8:45am. My phone rings. It’s my mom. I barely get a “hello” in before I hear her frantic and screaming “Who’s coming?! I am getting the cats in as fast as I can!!” I respond that dad is on his way and then I say “Mom”, but she has already hung up.

Again, my stomach cramps. I picture all the sweet kitties at the farm and the terror of coyotes running around snatching up whichever cat or cats they want. Ugghh, I think I might get sick.

We start market and it’s busy. Matt couldn’t leave. Not just yet. About 9:30am my phone rings again. It’s my mom. “Two foot rattle snake! Six rattles!” Me, in complete disbelief, “There are coyotes AND rattle snakes?!” What the hell is going on out there? I have a brief vision of coyotes circling the house picking off cats as they run, random rattle snakes, and I’m wondering when the birds of prey are going to appear. “No”, she says, “just a rattle snake”. But what about the coyotes? Dad said there were coyotes. “I could shoot at the coyotes”, she says. I should clarify…she could shoot at or near the coyotes. The thought of Debby running around the farm with a gun is terrifying in itself.


And my visions of Farmegeddon fade away. I imagine when my mom called, she was yelling incomprehensible sentences. It’s been years since we’ve had a rattle snake at the house, so my dad assumed it must be coyotes. My mom also called their neighbors, the Wilkens, in Canning during the chaos. According to Jesse, he had no idea what he was going into when he headed toward my parents’ house that morning.

Luckily, only one cat was bitten by the snake. That cat, is now safely back at home being groomed by his friend, Bijou.




Posted in Garden, General | Tagged , | 2 Comments

In Season: What we’re doing with Basil Kale Pesto


Ok, I know…it’s not produce straight from the garden. But, the Basil Kale Pesto we are selling at market is made with our basil and kale. Plus, it’s super tasty!

So, what to make with it? First, the photo above…yum! This is a really easy appetizer or light meal when paired with a salad and nice pinot noir.

Roasted Tomato Appetizer


  • 12 cherry tomatoes, halved
  • Olive oil
  • Salt & pepper
  • 4 slices of B&G Produce Rustic Wheat, cut into thirds or 12 slices baguette
  • Goat cheese
  • B&G Produce Basil Kale Pesto


  1. Heat oven to 375 degrees.
  2. Place halved cherry tomatoes on an oiled or lined cookie sheet. Drizzle with olive oil and sprinkle with salt & pepper.
  3. Place sliced bread on cookie sheet. Drizzle with olive oil.
  4. Put both cookies sheets in the oven. Flip bread after about 7-8 minutes.
  5. Check tomatoes and bread after another 5 minutes. Bread should be crisp to touch. Tomatoes should be very soft to touch. Continue baking until they reach this point. Let both cool completely.
  6. Spread each piece of crostini (bread) with goat cheese. Top with some pesto and finish with roasted tomatoes. Drizzle with olive oil and serve.

Some other ideas suggested by our customers:

  • Eileen added the pesto to a cream sauce and then served it with shrimp and fettuccine pasta.
  • Lance stirred our pesto into a cool summer pasta salad.
  • Tammy and her family grilled chicken and then tossed it with the pesto.

Yesterday my mom created some exciting Juicy Lucy burgers by stuffing them with pesto and fresh mozzarella!

I saw this recipe in my most recent Cooking Light and thought it might be fun to try.

Another idea is this amazing grilled cheese I made the other night!


Prosciutto, Mozzarella, Pesto Grilled Cheese


  • 2 slices bread per person (we used B&G Produce Blue Cheese Walnut)
  • 3 pieces prosciutto per sandwich
  • 3 slices fresh mozzarella per sandwich (place slices between pieces of paper towel so it’s not too moist)
  • B&G Produce Basil Kale Pesto
  • Salt & pepper
  • Butter
  • Marinara Sauce (we took homemade tomato sauce, reduced it until thickened and added our dried oregano and rosemary plus a couple tablespoons of sugar)


  1. Heat oven to 375.
  2. Place prosciutto on a cookie sheet and bake until crisp, about 10-12 minutes
  3. Heat a grill pan to medium-high
  4. Spread basil kale pesto on both pieces of bread. Top one slice with mozzarella and season with a little salt and pepper. Top other slice with 3 pieces prosciutto. Sandwich together.
  5. Butter both sides of sandwich and grill until bread is crispy and mozzarella is nice and gooey.
  6. Serve with marinara for dipping.





Posted in Food/Recipes | Tagged , , , , , , | 2 Comments

In Season: What we’re doing with Barese Swiss Chard

Barese Swiss chard is chard bred to grow and look like bok choy. If you’re a gardener know that flea beetles love bok choy. Holes in produce does not bother us, but the holes don’t settle as well with everyone else. So, what’s nice about Barese is that bugs don’t like Swiss chard. We can grow something very similar to bok choy, but not have to worry about flea beetles.

But what does it taste like and how should I cook it? Fair question. I think the leaves taste like bok choy and the stems like Swiss chard. As for cooking, you can cook it any way you would Swiss chard or bok choy.

The first meal that comes to mind is stir fry. Stir fry is one of those meals which will clear out your refrigerator and I love those meals. I don’t let myself get too concerned about stir fry. I look at what we have, chop it up, and then throw together a sauce.

We are getting to that point of the year where our fridge is overloaded with vegetables. Sometimes, I don’t even want to open it because we just have piles of produce. But today, I decided to throw together a stir fry and was excited when a couple friends and their kids stopped by. I could make a bigger stir fry!

The recipe below is based on today’s lunch. Don’t be held to this! Use what you have in your refrigerator. You have bell peppers? Use them! Also, be sure to taste and adjust your sauce. You may not want it as spicy as this one or you may want to add a squeeze of lime juice. Go for it!


Easy Stir Fry
* serves 4-6 adults


  • 1 carrot, cut on the bias
  • 1 portobello mushroom, sliced
  • 1 bunch mini broccoli, including leaves, cut into large pieces
  • 1 zucchini, sliced lengthwise and then in 1/2 inch pieces
  • 6 garlic scapes, cut into 1 inch pieces
  • 4 scallion, white ends cut on the bias – reserve and chop greens to top the finished stir fry
  • Handful of snow peas
  • 1 head barese Swiss chard, rough chopped
  • 4 leaves from a large Napa cabbage, rough chopped
  • 2-4 Tablespoons canola or peanut oil
  • 1/2 cup soy sauce
  • 1/4 cup Hoisin sauce
  • 2 tsp sesame oil
  • 2 tsp fish sauce
  • 2 Tbsp Sambal Eolek (chili paste)
  • 2 tsp rice wine vinegar
  • 1 heaping tsp grated ginger
  • 1 1/2 Tbsp corn starch
  • 1 package soba noodles


  1. Cook soba noodles according to directions. Drain and set aside.
  2. Prepare all vegetables.
  3. Mix together soy sauce through grated ginger. Taste and adjust to your liking. Stir in corn starch making sure there are no lumps. Set aside.
  4. Heat a wok or large stock pot over high heat. Add 2 Tablespoons oil and swirl to coat wok/pan.
  5. Add carrot and stir fry for 1 minute. Add mushrooms and stir fry for another minute. Add broccoli, zucchini, garlic scapes, and scallions. Stir fry for 1 minute. Add peas, barese Swiss chard, and Napa cabbage. Stir fry until greens wilt. Add oil at any point when pan gets dry.
  6. Add soy sauce mixture and stir fry until thickened slightly, about 2 minutes.
  7. Place soba noodles in a bowl and spoon vegetable stir fry on top. Finish with scallions.


This was such an excellent lunch and I can now look in my refrigerator again!

Another idea for barese Swiss chard is to make the filling below. This filling can go into fresh pasta as we did below, but it can also be used a number of other ways. Spread it on some bread and make an amazing grilled sandwich. Toss it with hot penne pasta for a tasty dinner. Warm it in a small ramekin dish to make a savory dip for crispy crostini.


Barese Swiss Chard & Goat Cheese Filling


  • 1 1/2 cup potato, cooked and rough smashed
  • 1 cup barese Swiss chard, blanched, water squeezed out, and chopped
  • 1/2 cup Spanish chorizo, minced
  • 2 cloves garlic, minced
  • 2 Tablespoon onion, minced
  • 1 Tablespoon parsley, minced
  • 1 Tablespoon olive oil
  • 8 oz goat cheese, crumbled
  • Salt & pepper


  1. Heat a saucepan over medium-high heat.
  2. Add olive oil and swirl to coat pan. Add onion and saute for a couple minutes until softened. Add garlic and saute for 30 seconds. Add parsley, chorizo, Swiss chard, and potato. Cook through. Set aside to cool.
  3. Once cooled completely, stir in goat cheese. Season with salt and pepper.
  4. At this point, you can stuff your ravioli, make your grilled sandwich, or whatever you plan to do with the filling and enjoy!



Posted in Food/Recipes | Tagged , , , , , , , , | 1 Comment

In Season: What we’re doing with Fava Beans

We look forward to many vegetables throughout the season. Fava beans rank fairly high for both Matt and I. Their growing window is short, especially when summer heat hits in June, like this year. We will have favas for two markets…and that will be it unless we try for more this fall.

Our first season growing fava beans was 2011. I honestly don’t remember why we tried them. Neither of us had eaten them before, but something intrigued us about those large green pods and curious beans inside a protective layer. We’re so glad we happened upon them because they are a favorite!

The only downfall, and I think it’s an endearing trait, is that the fava bean has a protective skin which has to be removed before eating. You could eat it I suppose, but it is bitter and completely ruins the taste of the fava.


Once removed from its pod, you have two options for removing the skin. You can carefully peel them when they are raw. Doing this keeps the full raw bean flavor, which is awesome! But, it is time consuming. The other option is to quickly blanch the bean for 10-20 seconds, remove to an ice bath, and then easily slip off the skin. This option starts cooking the bean slightly, but not a lot if you keep the blanch time short. In a trial I did, it was at least two times faster to blanch the beans and the flavor is very similar.

Left: blanched beans Right: raw beans

Left: blanched beans
Right: raw beans

Once peeled, what to do with our fresh fava beans? So many options, but these are my two favs.

Fava beans and new potatoes. These two were meant to be together…forever and ever. As soon as fava beans are ready to harvest, we know potatoes are probably ready as well. The thing with these two fresh ingredients is that you don’t need to fuss about with them. Simplicity is best here.


Boil the new potatoes for about 15-20 minutes. They won’t take long because they are young and fresh. Remove the potatoes and set aside. Add the favas for 45-ish seconds. They should be just cooked. Remove the fava beans with a slotted spoon. Dump the water and put potatoes and favas back in the pan with a knob of butter and some salt and pepper. The potato/fava ratio can be whatever you prefer. We like a couple handfuls of potatoes to a handful of fava beans.

This dish is great for anytime of the day…breakfast, lunch, midday snack, dinner…whenever!


This next recipe is way up high in my list of foods I love. It bursts with fresh and bright flavors of lemon and mint to pair with the earthy pea flavored fava beans. I wish I was eating some right now.


Minty Fava Bean Spread


  • 1 cup shelled fava beans
  • 1 lemon, zested and juiced
  • 2 sprigs mint, torn
  • 1 garlic clove, minced
  • 3 or so tablespoons Parmesan
  • Salt & pepper to taste
  • Olive oil
  • Crostini


  1. Add fava beans, lemon zest, 1 tablespoon lemon juice, torn mint leaves, and garlic in a bowl. You have two choices here. For a chunky spread, use a potato masher to incorporate the ingredients together. For a smoother spread (which is excellent when you add a little fresh mozzarella slice to the top of the crostini), toss all of this into the food processor for a few spins.
  2. Stir in the Parmesan. Add a little olive oil if it’s too dry.
  3. Season with salt & pepper.
  4. Drizzle with a little olive oil and serve with crostini.


Posted in Food/Recipes | Tagged , , , , | 3 Comments

One Day, Two Amazing Salads

Sometimes we plan meals and sometimes we don’t. This was a day where we didn’t. At the farm, my mom said she could throw together a salad. Sounds good. We had no idea what we were in for a couple hours later.


Inside from the extreme heat, we were ready for a break and sustenance. Debby had a beautiful spread set out for us to create our own salad. Mixed lettuce greens, freshly shelled garden peas, asparagus spears, diced red onion, blue cheese crumbles, perfectly hard-boiled farm eggs, shredded rotisserie chicken, white chocolate blueberry rustic bread croutons, and homemade ranch dressing. I took a double take at the croutons. The bread is super tasty, I know that. But as croutons on a salad? I don’t generally like sweet things in my salad…fresh fruit, dried fruit, sweet dressings…no. But the croutons? Yes, absolutely yes! The salad was outstanding!

That night when Matt and I got home we harvested this beauty from raised beds in our front yard.


This, my friends, is iceberg lettuce. Specifically, a variety called Crispino. We wanted to try growing iceberg to see if it had better flavor than from a grocery store, and it does. So, if you’re going to have iceberg lettuce, let it be this!

What better for iceberg than a wedge salad? But, not any wedge. This one was sprinkled with lovely little gems. Gems consisting of fresh garden snow peas, just harvested carrot, a lovely Spring turnip, chopped parsley, torn tarragon, blue cheese from Faribault, MN, and tomato (from Dakotamart because it’s just too early for tomatoes, but you can’t have a wedge without them!).


To finish it off, Matt made this amazing blue cheese dressing and we finished it with crisp bacon. Yes.


Posted in Food/Recipes | Tagged , | 2 Comments

In Season: What we’re doing with Tarragon


Tarragon is a beautiful, flavorful, and underused herb. Many people at market are surprised by the bright, strong anise flavor of tarragon. Sometimes that flavor profile scares people. What they don’t realize, is that once cooked the flavor mellows into something amazing.

That is one of the really cool traits of tarragon. It can be punch-you-in-the-face-black-licorice when fresh, but once cooked it takes on a sultry-have-another-martini-jazz-singer persona.


I really enjoy fresh tarragon to finish a salad or a more recent favorite on top of eggs Benedict. The recipe below is my ultimate roast chicken. Roast chicken does not get better than this. Trust me.

Tarragon & Garlic Roast Chicken


  • 1 whole chicken
  • 1/2 stick softened butter
  • 12 sprigs fresh thyme
  • 9 sprigs fresh tarragon
  • 1/2 lemon
  • 2 large heads garlic, cloves separated (but not peeled)
  • 1 cup large Nicoise or Kalamata olives
  • 1/2 tsp Kosher salt, divided
  • Fresh ground black pepper
  • Olive oil


  • Preheat oven to 450 degrees.
  • Place softened butter in a small bowl with 1/4 tsp Kosher salt, a couple turns of fresh ground pepper, leaves from 6 sprigs thyme, and leaves from 3 sprigs tarragon. Stir together.
  • Loosen chicken skin from the breast and spread the herb butter all over under the skin.
  • Place 1/2 lemon, 3 sprigs each thyme and tarragon, and 4-6 cloves garlic inside chicken cavity. Tie legs together with cooking twine.
  • Place chicken in a small roasting pan. Add remaining herbs, garlic, and olives. Drizzle with olive oil, probably 2 tablespoons. Sprinkle with 1/4 tsp Kosher salt, a couple turns of fresh ground pepper.
  • Roast, uncovered, for 1 1/2 hours. Serve with roasted olives and roasted garlic cloves. Spoon pan juices over chicken. Serve with toasted slices of B&G Produce rustic bread to soak up the pan juices and also to spread with roasted garlic cloves!
Posted in Food/Recipes | Tagged , , | 3 Comments