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.

Call this rhubarb sauce or strawberry rhubarb pie without the crust and enjoy as soon as it cools. Delicious over ice cream, and a great way to freeze rhubarb.

Great over fresh grilled fish and/or veggies.

Sorrel provides lemony tart flavor without being sour.

A great rhubarb dessert while we wait for strawberry season.

Herby cream cheese, with peppery arugula and crunchy radishes on your favorite bagel!

Sometimes described as garlicy spinach, here is a delicious and versatile way to enjoy this spring treat!  For a milder pesto, use only the leaves.  Want more kick?  Use both leaves and bulbs.

No need for tomatoes, to enjoy a salsa with cilantro!

Simply packed with flavor from our intensely tasty local raspberries

We learned this recipe years ago from two customers at Dupont Circle who’s kids loved rutabaga fries!

Apples and onions are a great flavor combination and the rutabagas bring sweet hearty richness.

One of Jenni’s favorite slaw/relish recipes summer or winter. Not only delicious with hearty pupusas, it’s also a great addition to any plate

Use this template to assemble a simply elegant (and delicious) fall salad. Then make an apple variation tomorrow!

A great soup, and great base for tasty variations like ginger carrot, curried carrot, and thai carrot.

Suitable for Bosc Pears, a warm, spiced cake

Rich sesame dressing great on salads, but also great in a roasted root veggie and salad bowl.

This bright pink hummus was a huge success at our Thanksgiving table. Everyone had fun trying to guess the secret ingredient. This is another recipe for those beet skeptics in your circle.

Temperature and Humidity are key to preserving fresh quality.