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January 10, 2019


Beets aren’t just for eating as a side! Try pureeing and using as a sauce like in this recipe, to get a whole other mouth-feel for these nutritious beauties:

http://www.thelovelycrazy.com/blog/2016/2/11/spaghetti-squash-with-roasted-beet-sauce-and-toasted-walnuts

June 6, 2018

A delicious savory topping for meat, like pork or lamb, or for dipping bread. If you don’t want to use your rhubarb right away, chop it up and freeze it flat on a cookie sheet. Once frozen, bag up and use within a year.

https://www.epicurious.com/recipes/food/views/rhub...

May 24, 2018

Arugula Pesto

This is great for folks who like a little extra kick--the raw arugula and garlic definitely pack a punch! I made some of this last night, subbing pine nuts for walnuts, and it was delicious! Use as a spread on sandwiches or burgers.

https://www.epicurious.c...

September 8, 2017

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 around with savory and sweet is my favorite! Just check it out: https://bakedbree.com/caramelized-onion-garlic-jam

July 20, 2017

I made some of this last year and it was awesome! It also stores well in the freezer in case you make more than you can eat right away. The toasted pine nuts are key 😉 http://www.seriouseats.com/recipes/2010/06/the-crisper-whisperer-what-to-do-with-garlic-scapes-recip...

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