The list below is an estimate on when fruits and vegetables will be ready. We are also putting together a list of recipes for each type of produce. If you have a recipe you want to share, please send it to us to post. 🙂
ARUGULA (Spring and Fall crop)
- Arugula Salad with Strawberries
- Sautéed Arugula
- Mix with lettuce mix for a salad
- Add to a sandwich
- Add to lasagna
BASIL (June – September) – Click the following link that gives several suggestions about how to store herbs.
Add chopped basil to your spaghetti sauce
- Add basil to your hamburgers instead of lettuce
- Pesto Pasta with Chicken
BEANS; Green, Yellow, Purple (July – September)
- Green Beans with Shallots
- Outback Steakhouse Green Beans – even without the Maggi seasoning, these beans are delicious!
- Soy-Roasted Green Beans – Lightly coat a shallow roasting pan with oil. Spread beans on the pan in a single layer. Drizzle olive oil and soy sauce over the beans. Mince two cloves of garlic and spread over the beans. Stir to coat the beans. Roast about 15 minutes at 450 degrees. Season with pepper if desired.
BEETS (June – October)
- Roasted Beets
- Sautéed Beet Greens
- Garlic sauteed spinach – The recipe listed is for spinach, but it works great for beet greens too!
- Roasted Beets with Sautéed Beet Greens
- Beet Chips
- Beet Brownies
BROCCOLI (June – July; September – October)
CABBAGE (June-July, September-October)
CARROTS (late June – October)
- Roasted carrots with vinaigrette
Cut up thinly or shred to add to a salad or a sandwich
- Vegetable Stir Fry
Check out the following link to give these Cilantro recipes a try: 22 Cilantro Recipes
Cilantro is commonly used in juices and smoothies as well. Here is a link for a Tropical Cilantro Smoothie.
CORN (August – September) – We grow a variety of corn called Ambrosia. It is so fresh it tastes delicious raw! But of course, we can’t resist cooking the sweet corn too.
- Cucumbers are frequently used in smoothies and juices as well.
EGGPLANT (August – September)
- You can use the scapes just as you would with a garlic bulb, but the scapes will cook much faster. Sauté the scapes in olive oil and prepare for any dish.
- Cut up raw garlic scapes and add to a salad, pizza, spaghetti sauce, bruschetta, omelets, etc…
- Tie the scapes in a knot. Toss the knots with olive oil, salt, and pepper. Grill for a couple of minutes, flipping halfway through. Finish with salt and lemon juice if desired.
- Make Garlic Scape pesto
GARLIC – We grow a variety called Russian Red. Store garlic in an open container (like a bowl or mesh bag) and keep it dry.
- chop up the onion and use on pizza, baked potatoes, omelets, etc…
- make a dip
- make a green onion wrap
GROUND CHERRIES/HUSK CHERRIES (July – early October)
Eat them raw as a yummy snack
- Cheddar and Jalapeno Biscuits
- Baked Stuffed Jalapenos
- Buffalo Chicken Poppers
- Burger with Candied Jalapenos
- Grilled Cheese with Jalapeno Pesto
- Pizza with Jalapenos (and lots of other stuff!)
- Jalapeno Recipe Ideas – This link has several jalapeno recipes to try.
KALE (June – October)
Kale Salad with Lemon Vinaigrette (This a great quinoa recipe!)
- Sautéed kale with garlic and oil Variations – add red wine vinegar, balsamic vinegar, or fresh lemon juice after sautéing
- Kale pesto
- Use kale in a smoothie – Add several stalks of kale in a blender with 2 cups frozen berries, and 1 cup orange juice. (Or Fresh berries and ice.) Blend and enjoy!
- Juice kale along with other fruits and veggies to make a great nutritional drink.
KOHLRABI (June – October)
Peel the skin, slice thinly, drizzle with olive oil, and/or salt, and eat raw.
The leaves are edible as well. Sauté like other greens, i.e. kale, beet greens, etc…
- Kohlrabi and Apple Slaw
- Kohlrabi with radishes
LEEKS (July – October)
LETTUCE; Buttercrunch, Leaf, Romaine (June – mid July; late August – October)
- Make a salad and try one of the following vinaigrettes
- Traditional Caesar Salad Dressing
- Leaf Salad Recipe with Buttermilk Jam Dressing (There isn’t Jam or Jelly in this recipe, but that’s the name.)
- Use in place of bread to make a sandwich wrap
- Use it on burgers, pizza, taco salad, etc…
- Try stir-fried garlic lettuce
- Romaine lettuce is also commonly added to smoothies and juices
- Chicken Lettuce Wraps
- Use the lettuce mix as a salad, on top of sandwiches, etc…
ONIONS (late July – October)
- Crystal White Onions – These are a dual purpose onion, as they bulb early enough to still eat the tops as a green onion, while also enjoying the smaller size bulb onion on the bottom.
PARSLEY (June – October) – Click the following link that gives several suggestions about how to store herbs.
- Garlic Bread
- Moroccan Potato Salad
- Parsley is often used in smoothies like this one: Parsley-Passion Green Smoothie
- Triple Green Salad (and Dressing)
- Walnut Parsley Pesto
- Eat them raw as a snack/side dish.
- Vegetable Stir Fry
PEPPERS; Bell or Sweet (late July – September)
PEPPERS; Hot (July – October)
- See Jalapeno Recipes above.
- Stove-Top Roasted Red Potatoes – White potatoes work great with this recipe too.
RADISH; French Breakfast (June – October)
Cut thinly in a salad
- Add whole radishes in a pot roast
- Vegetable Stir Fry
Smoothies – add 1 – 1/2 cups spinach with 2 cups mixed berries and 1 cup orange juice
Make a salad
- Spinach Dip
- Garlic Sautéed Spinach
- Baked Acorn squash
- Baked Acorn squash with Italian sausage – Cut squash in half. Discard seeds. Place squash in 13 x 9 dish. Pour water into the bottom of the dish. Poke holes throughout the inside of the squash. Add butter and brown sugar to the center. Form ground Italian sausage into balls. Add sausage, salt, and pepper to center of the squash. Bake 1 1/2 hours to 2 hours. Turn sausage every 30 minutes until cooked through.
- Roasted Red Onions and Delicata Squash (Thank you J. D. for sharing this recipe with us!)
- Roasted Delicata Squash Wedges
SQUASH,(July – October)
- See yellow squash and zucchini recipes below.
- Arugula Salad with Strawberries
- Strawberry Cream Cheese Spread
- Strawberry Fruit Leather
- Strawberry Butter
- Pasta, Swiss Chard, and Sausage
- chop up the leaves and sauté with garlic and oil (Stems can be used as well, but they need to be cooked first to give them more time to soften. Then add the leaves to the pan.)
- Sauté recipe – Version 2
- chop up the leaves to include into a pasta dish
- make a yogurt dip
- Roasted Swiss Chard
- Tomato sandwich with Basil Mayo
- Tomato and Mozzarella Salad
- Tomato and Cucumber Salad
- Roasted Tomatoes
- Bruschetta Recipe below:
- Whisk together 2 cloves of garlic, 2 tsp balsamic vinegar, 1/2 tsp salt, 1/4 tsp pepper, and 2 tbl chopped basil.
- Then drizzle in 3 tbl olive oil.
- Next add 3 large tomatoes (diced) and let the mixture sit at room temperature for 20 minutes.
- Toast sliced Italian or French bread in broiler for 1 minute per side.
- Then rub the warm bread with 1 or 2 garlic cloves.
- Lastly, sprinkle with 2 tbl parmesan cheese. Enjoy!
- Tomato and Garlic Pasta – You’ll need 2 pounds of tomatoes for this recipe.
- Pasta with Roasted Garlic and Cherry Tomatoes – You’ll need 4 cups of cherry tomatoes and 12 cloves of garlic for this recipe.
- Cherry tomato salad – You’ll need around 40 cherry tomatoes for this recipe.
- Pace Picante Salsa – The recipe calls for canned tomato sauce and water. (Omit the water in the recipe when using fresh tomatoes.) You can put the tomatoes, onions, jalapenos, and fresh bell peppers into a blender. Then add the mixture along with the rest of the ingredients to a pot. Click on the link for the complete recipe!
- Tomato Soup – You’ll need 4 cups of tomatoes. For soup, we usually boil the tomatoes first to remove the skin. This makes for a smoother soup.
- Homemade Tomato Paste – You’ll need 6-7 pounds of tomatoes. This cooks down to a wonderful tomato paste. You can freeze the paste in ice cubes trays and use the paste throughout the year.
- Mexican Stewed Tomatoes – This calls for 24 cups of tomatoes and makes 7 quarts.
- Homemade Ketchup
Turnips; Hakurei (June – October)
- Cut the raw turnips into small pieces and put them into a salad
- Roasted Turnips <—-The recipe is for kohlrabi, but turnips taste great too!
- Sauté onions and garlic in butter and/or olive oil. Add sliced turnips (and radishes) to the pan and sauté for 2-3 minutes. Add turnip greens to the pan and sauté for another minute or until wilted. Remove from heat and add salt, pepper, and balsamic vinegar if desired. -Recipe from the Bay Branch Farm website <—Check them out!
Wrap sliced yellow squash, zucchini, and onions in foil. Drizzle in olive oil and season with salt and pepper. Grill about 20 minutes. –Submitted by L.T. Thank you!
Zucchini (July – October)