​Cabbage & Apple Slaw w/Ginger Vinaigrette​
 Ingredients:
4 cups shredded red or green cabbage
2 cups thinly sliced apples (I chose a tart apple)
2 cups finely chopped green kale
1/4 cup sunflower seeds
1/2 red onion, diced
4 Tablespoons of Tait Farm's Ginger Vinagrette

Directions:
Shred the cabbage and mix with the diced onion, apple, kale and sunflower seeds. For the dressing I used Tait Farm's Ginger Vinaigrette. If you'd like to make your own dressing, then add the following ingredients into a mason jar (or any jar with a lid) and shake until emulsified: 2 Teaspoons fresh ginger (finely chopped), 3 Tablespoons Apple Cider Vinegar, 3 Tablespoons Olive Oil, 1/2 teaspoon fresh ginger (minced), 1 teaspoon raw honey, 1 teaspoon Dijon mustard, salt and pepper to taste

Ingredients:
1 large head of Romanesco Cauliflower, separated into florets 
4 Tablespoons Olive Oil
1 large leek or white onion, thinly sliced
2 medium sized celeriac, peeled and diced
2 medium gold potatoes, peeled and diced into 1 inch cubes
4 cups of vegetable or chicken stock
3 Tablespoons butter
1/2 cup parmesan cheese (or shepherd's delight!!)
1/4 cup whole milk
1 cup pea shoots (optional)
salt and pepper, to taste

Directions:
Add 2 tablespoons of olive oil to a large pot over medium heat. Once hot, add the diced leek (or onion if that's what you are using). Saute until soft, about 2 minutes. Add 2 more tablespoons of olive oil as well as the potatoes and celeriac. Cook for about 3 minutes, or until the potatoes start to stick to the bottom. Next, add the stock and the romanesco. Lower the heat and cook for about 20-25 minutes or until the potatoes and celeriac are tender. Remove the soup from the stove and blend. You can use an immersion or standard blender. Pulse until there are no large chunks remaining. Add the butter, milk and cheese. Blend again until creamy. Add salt and pepper to taste. Garnish with pea shoots and enjoy!

Ingredients:
4 cups shredded red or green cabbage
2 cups thinly sliced apples (I chose a tart apple)
2 cups finely chopped green kale
1/4 cup sunflower seeds
1/2 red onion, diced
4 Tablespoons of Tait Farm's Ginger Vinagrette

Directions:
Shred the cabbage and mix with the diced onion, apple, kale and sunflower seeds. For the dressing I used Tait Farm's Ginger Vinagrette. If you'd like to make your own dressing, then add the following ingredients into a mason jar (or any jar with a lid) and shake until emulsified: 2 Teaspoons fresh ginger (finely chopped), 3 Tablespoons Apple Cider Vinegar, 3 Tablespoons Olive Oil, 1/2 teaspoon fresh ginger (minced), 1 teaspoon raw honey, 1 teaspoon dijon mustard, salt and pepper to taste.

Shuck all the corn. Boil ears for 5 minutes. Drop in large bowl of ice water for 5 minutes. Remove kernels from the cob. (A small paring knife works well). Place the kernels into a plastic zip freezer bag and place in the freezer. When you are ready to use the corn - just heat and eat!!

​Kohlrabi and Apple Quick Pickles
Active time - 15 mins *Total time 5 hrs 15 mins * Yields 2 quarts​

2 cups rice vinegar
2 cups water
1/3 cup granulated sugar
1 tablespoon kosher salt
3 medium kohlrabi, peeled & thinly sliced (15 oz)
1 small Honeycrisp apples, cored & thinly sliced (7 oz_
1 small cucumber, thinly sliced (6 oz)
4 garlic cloves
4 dill sprigs
2 tablespoons pickling spice
1 teaspoon coarsely ground black pepper
1/4 teaspoon crushed red pepper

Combine vinegar, water sugar and salt in a medium saucepan.  Bring to a boil over medium high, stirring occasionally, until sugar is dissolved.
Place kohlrabi, apple, cucumber, garlic, dill sprigs, pickling spice, black pepper and crushed red pepper in a large bowl. Pour hot vinegar mixture over kohlrabi mixture. Let stand and cool to room temperature, about 1 hour.
Transfer mixture evenly into 2 (1-quart) glass jars, covering kohlrabi mixture with vinegar mixture.  Seal each jar with lid and completely cool in refrigerator, about 4 hours.  Store in refrigerator up to 2 weeks.

Arugula & Pear Salad with Maple Vinaigrette
by Sara Quessenberry
Serves 4

1 Tab Maple syrup
1 teas Dijon mustard
1 Tab Red wine vinegar
1/4 teas Kosher salt
1/2 teas Black pepper
2 Tab Extra virgin olive oil
8 cups Arugula leaves
1 Pear, unpeeled, thinly sliced
1/2 cup (3 ounces) blue cheese, crumbled

In a small bowl, whisk together the maple syrup, mustard, vinegar, salt and pepper.  Whisking cnstantly, slowly add the oil: set aside.

Arrange the arugula on individual plates and top with the pear and cheese.  Drizzle with the vinaigrette. ​

Please note that you may not have phone/GPS service past McConnellsburg. If you would like to look at the route ahead of time, please click here. 

DIRECTIONS (from DC area): Take I-270 to I-70 West towards Hagerstown (Exit 32) to I-81 North (Exit 26 Towards Harrisburg). Go 10 miles. Shortly after you cross over the PA state line, take Exit 3 for US 11/Molly Pitcher Highway. Turn left at the light. After 3 miles, turn left onto PA Route 16 (Hardee's and CVS on the corner). Go west on Rt 16 to McConnellsburg. Go North on Rt. 22 (Take a right at the light on Second Street) to Fort Littleton (you'll see the entrance to the PA Turnpike). Continue exactly 1 mile past the turnpike and turn left at the "Camp Sinoquipe" sign. Go 5 miles and turn left at the "T" intersection with a stop sign. Go 6/10 of a mile and turn right onto Anderson Hollow Road. Follow to the end. You'll see signs for parking.

Farm Phone Number: 814.448.3904.

Super simple!

Directions:
1. Drop peaches in boiling water for 1 minute. Remove from water and pull off skin
2. Slice into whatever size you please
3. Put peaches in a bowl with sugar/maple syrup & a little lemon juice
4. After 2 hours in fridge, put peaches in bags, squeeze out the air, seal and freeze!

A simple summer salad featuring green beans and our sweet sungolds! 

Ingredients:
2 pounds Green Beans
1 pint sungolds
3 cloves garlic
1/4 cup lemon juice
1/3 cup olive oil
1/2 cup basil leaves
1/4 cup parsley
1 tsp dried oregano
1/2 cup cheese, shredded
salt and pepper to taste

Directions:
1. Add oil to a medium-sized frying pan. Once oil is heated, add minced garlic and snipped beans to the pan. Cook until the color brightens. Salt to taste.

2. Cut the sungolds in half, chop the basil and parsley and add to a serving bowl. Once the beans are cool, add those as well. 

3. In a small bowl, whisk the olive oil, lemon juice, oregano, salt and pepper. Add the dressing and the cheese to the salad. We recommend the Shepard's Delight cheese or feta! Enjoy!