farm stand recipes

Get inspired by real, local food.

July 1st
Power Veggies Summer Salad

Featured Ingredients:

Crisp Lettuces, Orange Carrots, Red Radishes, White Hakurei Turnips, Purple Spring Onions|
Thanksgiving Farm, Monticello, NY

 Green Goddess Dressing | A Single Bite, Youngsville & Liberty, NY
Dressing ingredients: Thanksgiving Farm scallions & parsley,
Apple cider vinegar, mayonnaise, jalapeño juice, garlic, caraway seeds 

  1. Wash salad greens in a salad spinner or colander.

  2. Rinse carrots, turnips, radishes and onion.

  3. Cut carrots into wafer-thin medallions. 

  4. Trim tops and tails of the radishes & turnips.

  5. Quarter radishes & turnips.

  6. Chop entire onion including green tops for garnish.     

  7. Combine veggies, dressing, salad greens and toss.

  8. Dish out and enjoy! 

June 23rd
Honey Roasted
Carrots & Candy-Stripe Beets

Featured Ingredients:

Chioggia Beets | Somewhere in Time Farm, Parksville, NY

Carrots | Thanksgiving Farm, Monticello, NY

Wildflower Honey | Catskill Provisions, Callicoon, NY

Thyme | Barkaboom Farm, Andes, NY

Additional Ingredients
Balsamic vinegar, olive oil

  1. Preheat oven to 450°F.

  2. Rinse and peel beets and chop into ¼ inch chunks.

  3. Wash and cut carrots into ¼ inch chunks.

  4. Roast beets and carrots in oven for 20-25 minutes.

  5. Remove veggies from oven. 

  6. Chop thyme and sprinkle over veggies. 

  7. Dressing: Melt 1 tbsp butter and combine with 1 tbsp olive oil, 1 tbsp balsamic vinegar, 2 tbsp honey.

  8. Toss warm veggies in the dressing. 

  9. Return to oven for 5 minutes. 

  10. Dish out and enjoy! 

June 16th
Honey Roasted Rhubarb Salad

Featured Ingredients

Rhubarb | Skoda Farm, Woodbourne, NY

Carrots | Somewhere in Time Farm, Parksville, NY

Wildflower Honey | Catskill Provisions, Callicoon, NY

Frisée, Arugula, Scallions | Willow Wisp Organic Farm, Damascus, PA

Additional Ingredients
Balsamic vinegar, olive oil, lemon juice, mustard, pumpkin seeds

  1. Preheat oven to 425°F.

  2. Line baking sheet with parchment paper.

  3. Peel rhubarb and chop into ⅓ inch thick chunks.

  4. In a mixing bowl, combine 2 oz. honey and 2 tbsp balsamic vinegar. Toss rhubarb to coat.

  5. Roast 1½ cups rhubarb in oven for 8-10 minutes.

  6. Combine 4 cups greens in a salad bowl.

  7. Shred ½ cup carrots and slice 3 scallions directly into the greens.

  8. Sprinkle pumpkin seeds on top.

  9. Remove rhubarb from oven, set aside to cool.

  10. Dressing: Mix ¼ cup olive oil, 1 oz. lemon juice, and 1 tsp mustard (optional)

  11. Add rhubarb and dressing to salad greens. Mix well.