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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.

Farm Recipe: Warm Corn Salad and Hot Italian Sausage

This recipe for two can be doubled and tripled easily, to serve just you or hordes.

Recipe: Cured Pork Belly with Roasted Parsnips

When parsnips are fresh in the fall, they’re moist with a mild flavor and thin skins that don’t need to be removed before cooking.