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.
This is a great use for off-sized stalks of asparagus and ripe but bruised strawberries. The woody bottom ends of the asparagus should not be used here.
Notes: Thick-stalk asparagus works well with this technique, but will require a bit more cooking time than pencil-thin spears. Peeling the ends of the asparagus is not recommended: peeled stalks may dry out in the roasting process. Wintered… Read More
Crunchy and delicious!
This creamy soup makes the most of sweet corn and colorful bell peppers.
This dish, updated from Debbie Athearn’s traditional family recipe, is a great way to enjoy the flavor of tomatoes that are too ripe to slice for fresh eating. A combination of red and yellow peppers makes for a… Read More
We didn’t know quite what to expect when a video crew from the nonprofit OxfamAmerica asked to film at the farmstand Thanksgiving week. But we knew we wanted to help, and we were thrilled that the star of the… Read More