October

This galette is a great way to use tender baby greens and garlic scallions in the fall!

As we head into the colder months of fall and winter, we like to preserve and can some of our vegetables to savor all year long. Sauerkraut is a healthy and delicious addition to many meals!

Kohlrabi is delicious roasted and is a good stand-in for potatoes. This recipe is rich, sweet, and herbaceous and will make a great side dish.

Young bok choy is tender and sweet but packs a nutritional punch with folate, vitamin C and E. This simple and tasty recipe is a great way to enjoy your bok choy and garlic scallions from the farm.

This recipe only has two ingredients: garlic and olive oil. Roasted garlic is so delicious and incredibly simple, we like to eat it on its own, but it can be incorporated into many recipes.

Grilling romaine is an excellent way to elevate your salad. This charred take on the classic wedge salad is a delicious way to eat your greens.

Kielbasa, Sauerkraut, and Potato Pierogies meal.

Put it on EVERYTHING!

Scallions and leeks make the perfect addition to most dishes, adding a fresh oniony flavor but in this recipe, scallions are the star. Grilling the scallions makes them tender and sweet, this recipe would also work well with garlic scallions!

We love a meal cooked in one pan, it makes clean up super simple and bonus; this recipe tastes amazing! Sweet potatoes and brown rice offer a hearty base to runny delicious eggs. This recipe would be great on its own or paired with a simple baby green salad.

Pickled watermelon radishes add great flavor to many great recipes like grain bowls and Bahn Mi sandwiches.