Organic Recipes: From our Farm to your Kitchen

Here you'll find organic recipes that have been passed down from generation to generation, and from friends and customers alike. Browse through recipes, holiday ideas, and storage tips in our Kitchen section.

If you have a recipe of your own which you\'d like to share, please contact us and send it to us!

Showing: All Recipes

  • Kale Sauté


    • 1 tsp mild flavored olive oil
    • 1 small onion, cut in half and sliced
    • 1 clove garlic, crushed (or 1/2 tsp. bottled garlic puree)
    • 1 bunch kale
    • 1 small tomato


    In skillet (preferably cast iron), place oil, onion, garlic, and 1/4 c. water. Cover and cook over medium heat until onions are transparent. Meanwhile, wash kale and separate from ribs. Chop the kale leaves and add to the skillet. Saute 5 minutes or until kale wilts and turns deep green. Meanwhile, dice the tomato (you can seed it if you like, or add it seeds and all). Add to kale and cook until tomato begins to release its juice and the dish is hot.

    Serve over brown rice.

    Serves: 3

    Preparation time: 15 minutes

  • Kiddie Casserole


    Slice the potatoes (skins on if you prefer) thinly and boil until almost done. Drain and set aside.

    Cook sausages according to specifications, and slice into chunks. Combine them with the baked beans in a casserole dish. Layer the potatoes on top, covering everything underneath. depending on your casserole dish, you may need more potato.

    In a separate pan, heat the oil on medium heat, and fry the chopped onion until soft. Add 1/4 of the soymilk and once hot, whisk the flour in slowly. Then add the rest of the soymilk while stirring. Once gently bubbling, take the pan off the heat and add the remaining ingredients. Stir thoroughly, then pour the milky sauce over the potatoes and bake in a 220 degree centigrade (425 Fahrenheit) oven for 20-30 minutes, until brown and bubbly.

    Kids love this one, but I'll confess, I'm 22 and make this for myself all the time!

    Serves: 6 +

    Preparation time: 30 minutes

  • Lime Tofu with Quinoa and Collard Greens

    Thanks to our customer Cassondra Phillipsen for sharing this recipe with us!


    • 14 oz extra firm tofu
    • 3/4 cup quinoa
    • 1 tsp cinnamon
    • 1 tbsp lime juice
    • 1/4 tsp salt
    • 1 1/3 cups water
    Sweet Chili Lime Sauce:
    • 3 tbsp sugar
    • 3 tbsp soy sauce
    • 2 tbsp lime juice
    • 1/2 tsp red pepper flakes
    • 1 clove garlic (crushed)
    • 1/4 tsp salt
    • 1 tsp dried mint leaves
    Collard Greens:
    • 1 bunch collard greens (middle stem removed, washed)
    • 3 tbsp water
    • 1 pinch salt
    • 1 tsp lime juice


    Combine all quinoa ingredients in a pot with a tight fitting lid. Bring to a boil, then reduce heat and let it simmer for 20 minutes. Whisk all of the sauce ingredients together in a bowl and set aside. Drain tofu and cut into thin triangles.

    Cook tofu in a frying pan (with no oil needed) until golden brown on each side. Combine the tofu and the sauce together on medium heat and cook for about 3 minutes. Set aside.

    Cook the collard greens in a pot. Layer each plate with quinoa, collard greens, tofu, and drizzle some extra sauce over the top.

    Serve, and enjoy!

  • Quick and Easy Broccoli


    • 1 head broccoli, cut into pieces
    • 6 cloves garlic, minced
    • 1 tablespoon olive oil
    • 1 tablespoon coconut or sesame oil
    • 1 heaping teaspoon each: sage, cumin, hot pepper flakes
    • 1/4 tablespoon salt, or more, to taste
    • 1 package whole wheat pasta


    Toast garlic and spices in oils. When brown, add the broccoli and stir-fry until tender. Add cooked pasta.

    Serves: 4

    Preparation time: 10 minutes

  • Raw Oatmeal with Cranberries


    • oat sprouts
    • wheat sprouts
    • 1 banana
    • cranberries
    • apple juice (optional)


    Put about two tablespoons of cranberries in some apple juice (or water or orange juice) to soak.

    Take a handful of oat sprouts and a few handfuls of wheat sprouts (or depending on your taste), and mix them together in a bowl.

    Peel one banana and mash in the bowl with the sprouts. Mix until you have a crunchy sprout banana consistency. You may have to add more sprouts.

    Add cranberries (but not apple juice) and eat!

    Serves: 1

    Preparation time: 10 minutes