growing nutrient dense food and flowers - no pesticides - no herbicides - no synthetic fertilizers
Recipes from the Farm
Not sure what to do with a bunch of pak choi or a handful of sweet hakurei turnips? We've been there — and we love figuring it out right alongside you. These are simple, honest recipes that make the most of whatever's coming out of the fields and into the Farmstand. We'll add to them as the seasons turn and harvest updates, check back when you visit.
Fresh from harvest and at the Farmstand - find a great farm to table recipes throughout the seasons.
Bok Choy Salad
A bright, crunchy salad that comes together in minutes.
The basics: thinly sliced pak choi, green onions, and fresh cilantro, tossed in a simple olive oil–and–lemon dressing with a pinch of salt.
Sesame Turnips & Carrots
A quick, sweet-savory skillet side.
The basics: hakurei turnips and carrots browned in a hot pan with garlic and sesame seeds, then finished with a drizzle of honey.
Beet & Carrot Salad
A simple, colorful side you can make in minutes.
The basics: beets and carrots grated raw, tossed with a little olive oil, lemon, and salt — bright and fresh.
Don't toss the beet tops — they're half the gift.
The basics: beet greens sautéed with a little olive oil and garlic until just tender, finished with a pinch of salt — a second dish from the same bunch.Sautéed Beet Greens
Recipes courtesy of Food Hero, Oregon State University Extension Service
