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

  • Slow Roasted Root Vegetables

    Thanks to our customer Lawrence Duncan for this delicious and heart-warming recipe!

    Ingredients:

    • 3 large potatoes
    • 3 large carrots
    • 3 large beets
    • 8 large garlic cloves, peeled
    • 2 tsp rosemary, fresh or powdered
    • 2 tsp cumin, ground
    • 1 tbsp black pepper, course ground
    • 2 tsp sea salt

    Directions:

    Preheat oven to 250 deg F. This is a "low & slow" recipe, which takes a little bit of patience, but well worth it! You can vary the ratio of vegetables to suit your tastes, as well as the choice and amounts of herbs and spices.

    Cut the potatoes, carrots, and beets into large chunks. The size of the chunks determines which vegetable cook the fastest: the potatoes and beets should be the largest chunks, with the carrots being a little smaller / thinner. You'll get the feel for the right size with practice.

    Place the chunked potatoes, carrots, and beets in a large mixing bowl, along with the peeled garlic cloves. Add oil and sprinkle in the spices, while stirring until all the vegetables are thoroughly coated.

    Spread the mixture evenly onto a baking tray, and place into the oven. Cook for about 2 hours, or until done.

    Serves: 3 - 4

    Preparation time: 2 1/2 hours

  • Risotto with Kale & Leeks

    Tags: Kale, Leeks

    Ingredients:

    • 5 cups chicken broth
    • 1 tablespoon olive oil
    • 2 cups thinly sliced leek (about 2 large)
    • 1 1/2 cups arborio rice
    • 1/4 cup white wine
    • 3 cups coarsely chopped Kale
    • 1/4 cup grated Parmesan
    • 1/8 teaspoon black pepper
    • 6 lemon wedges

    Directions:

    Bring the chicken broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

    Heat oil in a large saucepan over medium heat. Add leek, saute 4 minute or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine cook 1 minute or until the liquid is nearly absorbed stirring constantly.

    Reduce heat to low; stir in Kale. Add broth 1/2 cup at a time, stirring constantly until each portion of the broth is absorbed before adding the next portion (about 25 minutes). Stir in cheese and pepper.

    Serve with lemon wedges, and enjoy!

  • Raw Tacos

    Ingredients:

    • 1/2 of an avocado
    • 3 slices green pepper
    • 2 slices each red and yellow pepper
    • 1 full slice of an onion
    • 1/2 cup broccoli and cauliflower florets
    • pico de gallo
    • salsa
    • lemon juice
    • garlic powder
    • salt
    • 3 pieces romaine, green leaf, or red leaf lettuce

    Directions:

    Mash the avocado in a bowl. Chop 1 slice of green pepper and half the onion slice and add these to the avocado. Season to taste with lemon juice, garlic powder, and salt, thus making raw guacamole. Cut the remaining peppers into long pieces.

    To assemble, put a layer of guacamole down, followed by the pico, peppers, onion, broccoli, and cauliflower. Top with salsa and fold in the back and roll up sides.

    Serves: 3

    Preparation time: 15 minutes

  • Raw Oatmeal with Cranberries

    Ingredients:

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

    Directions:

    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

  • Quick and Easy Broccoli

    Ingredients:

    • 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

    Preparation:

    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