This recipe makes enough dough for one double-crust pie or two quiches.
Tomatoes are the sweet, juicy soul of summer’s bounty. We start our first seeds in December for greenhouse production, and everyone rejoices in July when the field tomatoes start coming in.
Easy to digest and high in protein, colorful micro amaranth is gluten-free and packed with vitamins, minerals and antioxidants. This recipe comes from nutritionist Rachel Caine, who is with us this week to advise staff and customers on… Read More
Another tasty recipe from our friends at Island Grown:
Zucchini is in season and we have two varieties at the farmstand: traditional zucchini and the endearingly round Eight Ball. We also grow Yellow Ball summer squash.
For a week in June, we had our own farm nutritionist and dietary intern. Based at Mount Auburn Hospital in Cambridge, Rachel Caine gave several staff trainings on the basics of nutrition, the elements of mindful eating and… Read More
3 cups water or coconut water 1⁄2 cup fresh or frozen strawberries (thawed) 1⁄4 cup freshly squeezed lemon juice (2 to 3 lemons or 100% lemon juice) 1⁄4 teaspoon fine grain sea salt 2 tablespoons honey or maple… Read More