Recipes

Pasta with Eggplant and Tomato

This recipe is as easy as it is delicious! It is the featured recipes for our eggplant fact sheet, which is part of our Feed a Family, Support a Family Farm program INGREDIENTS 8 oz. cut paste of your choice2 Tbsp oil (recommend olive oil)1 large eggplant, cubed4...

Fighting Food Waste

by Jade Greene The USDA estimates that 31% of all food at the consumer and retail level is WASTED.  To produce this wasted food, resources were needlessly used (including water, fertilizers, energy, and labor).  Most food waste ends up in landfills where...

Looking for a year-round local recipe? Missing the fresh taste of Summer? Try this! Pesto is traditionally made with basil, olive oil, pine nuts and parmesan cheese. Many people add garlic (a little or a lot depending on their desire). But no one says we can’t...

purple petaled flowers in mortar and pestle

Seasonal Spotlight: Potatoes!

By Chef Kelly Unger of The Rooster & The Carrot Cooking Studio farm to table cooking classes We have some things to clear up about potatoes! First of all, potatoes and sweet potatoes are not related. Potatoes are a tuber in the nightshade family, and...

potatoes

Chef’s Note: Peppers

by Chef Kelly Unger of The Rooster and The Carrot Cooking Studio When I think of peppers, the first cuisine that pops to mind is Spanish, especially Spanish Basque cuisine. The Basques grow a unique pepper called the Espelette, named for the town where it is...

red chili lot

Seasonal Spotlight: Sweet Corn

By Chef Kelly Unger of The Rooster & The Carrot Cooking Studio farm to table cooking classes July means corn and the peaches that are just around the corner. I love corn! It is versatile and tasty. Once you’ve had your fill of corn on the cob - well,...

person holding a yellow corn

Pin It on Pinterest