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Cape White Turnips are In!

We’re excited to announce that our Cape White turnips are coming in from the fields for the first time in two years! Last year’s harvest was ruined by weather and birds, so we’re extra happy to welcome these… Read More

Farm Recipe: Spicy Pork and Butternut Soup with Kale and Cranberry Beans

This hearty recipe comes from our longtime greenhouse chief, Chloe Nelson. It yields three quarts.

Island Grown Recipe: Chris Fischer’s Butternut Squash Soup

Farm Recipe: Braised Red Cabbage and Farro

We chose red cabbage for its color, but green cabbage, kale or collards would work as well. Likewise, the pearl onions have many possible substitutes—we just like the size and shape.

Island Grown Recipe: Cranberry Relish

A classic condiment for holiday meals, from Island Grown.

Turnip Recipes: Turnip, Leek & Potato Soup | Sautéed Hakurei Turnips | Roasted Cape White Turnips

Why Eat Turnips?

By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital 

Island Grown Recipe: Cranberry Vinaigrette

This tangy-sweet dressing from Island Grown is perfect for autumn salads.

Winter Squash and Potatoes: Quick Fixes for Long Keepers

One of our most colorful, reliable and long-lasting crops, winter squash is a vegetable everyone should have on hand. There are many varieties: Some have bright orange flesh, others are yellow or even a creamy white inside. All are packed… Read More

Farm Recipe: Kale, Corn and Butternut Squash

(Serves 4, as a side)