From Farmer John’s Cookbook by Farmer John Peterson and Angelic Organics 1 lb brussels sprouts 1 C olive oil 2 C seasoned dry breadcrumbs...

The author of this recipe was inspired by Valentine’s day for the red/pink beet sauce—but I think it will be just as lovely with the...

When it comes to Brussels sprouts I usually stick with my go-to no-brainer of simply roasted with olive oil, salt and pepper. I usually...

I have to admit I’ve never eaten farro before, but I always like trying something new. You can always sub this for something you already...

This delicious soup is great for keeping warm in the this weather and a great way to incorporate lots of veggies into a meal. And its...

There are hundreds of apple varieties grown in the valley and this time of year its mostly the baking varieties that are left—so that’s...

When in doubt, I always recommend chopping up root veggies and roasting them (that goes for zucchini as well—although they will take less...

Ok, I know this might sound a little weird but I’ve been really getting into jams and chutneys the past couple of years and playing...

Snow apple turnips are not your average turnips! They are great for fresh eating—believe me! Super juicy and sweet on the inside with...

I know, two soup recipes, but hey, it’s that time of year and I came across this one calling for snow apple turnips (a new one in a soup...

Even if you’re not a vegan, this meat-free soup is great on a chilly fall evening (which let’s face it, has definitely arrived, no matter...

From the kitchen at Hearth Artisan Pizza 1 spaghetti squash 1 c water ½ c olive oil Salt and pepper to taste Cut squash in half length...