With barely three ingredients, this simple sauce relies on delicious raspberries.

Shirley keeps this recipe tacked up inside the cupboard. It was one of John’s favorites. Mint is optional, and very tasty.

Our baby Italian eggplants are perfect for this pickle!

Simple side of green peppers and herbs with a splash of vinegar.

Delicious flavors from just a few fresh ingredients.

Apprentice Ezra’s spring breakfast treat!

This dal is delicious served over your favorite grain - we prefer rice or quinoa. The leftovers are great!

Here is Erika’s go to Saag recipe. She uses any greens handy, turnip greens, sweet and spicy, chard, and rarely spinach. We all get to enjoy when she brings it along to potluck!

Erika found this recipe, and after enjoying with handy dip/dressing, turned the smashed parsnips into little flatbreads topped with some leftover brisket.

Like oven fries, but with all that great parsnip flavor!

Savory and herby salad from a long time customer

Risotto is a process, but the results are so satisfying.

Simple technique for delicious slightly smoky broccoli

It’s way too easy to eat a ton of this delicious zucchini!

Nutty and slightly sweet, fava beans are delicious served with pasta, added to potato salad, cooked with meat, or added to a salad.

This was one of those happy accidents in the kitchen using the ingredients on hand.

An old favorite of Farmer Jenni’s from Smitten Kitchen

Susan has found us another recipe! If you don’t want to dye your hands pink, try this with gold beets.

The Washington Post published Jim’s recipe for cucumber salad in the early 1980’s. It’s so simple and ever popular.