We still have leeks at the farmstand! If you are looking for a great recipe incorporating leeks, try our version of Green Rice! We whipped up a batch of this fragrant, flavorful rice for lunch and it tastes great.Read More
We have everything you need to make this delicious and healthy soup! Fresh kale, carrots, tomatoes, leeks and onions are all fresh and available in the farmstand today!Read More
Chances are, if you grow zucchini then you have PLENTY. We sure do! Here are 5 simple recipes to make the most of your zucchini harvest this year!Read More
Peel and chop 2 onions or 2 leeks and 4 carrots. Peel and mince 8 cloves garlic. Seed and chop 2 lbs. tomatoes.
Add 1 TB olive oil to a large stockpot. When the oil is hot, add the onions or leeks and sauté until the onion is translucent, 3-5 minutes. Add the carrots, tomatoes, and garlic and sauté an additional 5 minutes. Add 2 cans or 4 cups cooked white cannellini beans and 8 cups vegetable stock. Stir in 2 bay leaves, 1 tsp. ground fennel seed, 1/2 tsp. black pepper, 1/2 tsp. ground rosemary or 2 sprigs fresh rosemary, and 1/4 tsp. red pepper flakes.
Bring to a boil, reduce heat, and simmer 45 minutes to blend the flavors.
Meanwhile, wash and shred ½ lb. kale, removing the center ribs. Add 1 TB balsamic vinegar and kale to soup. Cook an additional 5-7 minutes, until kale is tender. Adjust seasonings to taste. Enjoy!