Farm Fresh Recipes
Give some of our favorite recipes, try them with our delicious organic produce.
Fresh Peach Salsa
1 lb tomatoes, diced
1 bell pepper (4 oz), seeded and finely diced
2 jalapenos, seeded and finely diced
1 medium onion, finely diced
1 1/2 lbs peaches, diced
1/2 bunch cilantro, chopped
2 Tbsp lime juice
1 1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper or to taste
1. Chop tomatoes and transfer them to a large bowl
2. Finely chop & seed bell pepper and jalapeños. Finely chop onion and transfer all your veggies to the bowl.
3. Dice the peaches. I liked the slightly larger dice for peaches to give them more of the center stage in this salsa. No need to peel them. You won’t notice the peels and the color is prettier with the peel on. Transfer peaches to your bowl.
4. Add 1/2 bunch Chopped cilantro, 2 Tbsp lime juice, 1 1/2 tsp salt and 1/4 tsp pepper. Add more salt and pepper to taste if desired. Fold everything together until well mixed and enjoy with your favorite tortilla chips or serve with fish or pork.
NOTE: Switch out the peaches with strawberries for a different flavor!
Dough 1 9-inch pie crust
1/2 cup butter, softened
4 oz cream cheese, softened
1 cup all purpose flour
1 cup chopped strawberries
1/4 cup sugar
1 tsp vanilla
zest of half a lemon
2 Tbsp cornstarch
1 egg, beaten (for egg wash)
Extra sugar for sprinkling
With a mixer, cream butter and cream cheese together until light and fluffy.
Add in flour and mix just until dough comes together.
Place dough in plastic wrap and chill for 30-60 minutes.
Preheat oven to 350. Place parchment paper on a pan and set aside.
On a floured or powdered sugared surface, knead the dough a couple of times until it is a nice round ball. Then, roll dough into a circle with a rolling pin, about 1/4" thick.
Using a 3" biscuit cutter, cut out as many dough rounds as possible (about 5-6). Place dough rounds on sheet pan.
Form the dough back into a ball, and roll out again. Cut out 5-6 more rounds. The recipe should yield 12 dough rounds, so keep repeating this step until you have 12 rounds (because of the cream cheese in the dough, it will not get tough or overworked like traditional pie dough).
In a small bowl, gently combine chopped strawberries, sugar, vanilla, lemon zest, and cornstarch.
Fill each pie round with 1-2 Tbsp of filling.
Take one side of the dough and pull it over the filling. Use a fork to crimp the edges together and poke an air hole at the top of the pie. Do for all pies.
Brush each pie with egg wash. Sprinkle with white sugar.
Bake for 30-35 minutes or until pie is golden brown.
Sprinkle with powdered sugar, ice cream, or whipped cream.
Strawberry Hand Pies
1½ pounds asparagus, trimmed to 4 – 5 inches
2 Tablespoons olive oil
4 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
¼ cup grated Parmesan cheese
¼ cup panko breadcrumbs
Preheat the oven to 400°F / 205°C. Line a sheet pan with parchment.
Place the trimmed asparagus in a gallon-sized resealable plastic bag. Add remaining the ingredients, seal the bag and gently massage the ingredients evenly onto the asparagus.
Empty the bag onto the prepared sheet pan and evenly space the asparagus on the pan so that the spears aren’t touching one another. Bake for about 15 minutes, or until the asparagus is tender and the panko has browned. Broil for the last few minutes of cooking until the asparagus has reached the desired crispness and the breadcrumbs have browned.
Serve hot with mayonnaise, aioli, or your favorite dipping sauce.