Protected: Embracing the Philosophy of Seasonal

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Protected: Vegetables on the Sly

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Protected: Easy Fermenting

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Protected: Simple Sauces Make the Meal

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Protected: Advice from Veteran Members

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Protected: Use it Up – Freezing

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Protected: Use it Up – Flavor Bombs

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Protected: Use it Up – Sheet Pan Meals

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Protected: Use it Up – DIY Vegetable Broth

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Protected: Use it Up – Roasting

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Protected: Use it Up – Pesto

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Protected: Madlib Style Cooking

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Protected: Meal Templates

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Protected: Meal Map by Month

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Protected: Meal Map by Month

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Protected: 3 Rules to Meal Planning

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Protected: Keep it Simple

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Protected: Veggie Roshambo

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Protected: 7 Steps Veteran Members Follow

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Protected: Storing Your Vegetables

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Protected: Utilize Farm Resources

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Protected: Preseason Preparation: Debbie Meyer Green Bags

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Protected: Preseason Preparation: Tools for Seasonal Cooking

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Protected: Preseason Preparation: Stocking Your Pantry

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Protected: Preseason Preparation: the Member Handbook

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Farm Kitchen Lessons

When you join our farm as a share member, we don’t just send you a box of vegetables each week and stop there. Our goal is to help guide you along the transformation to seasonal, veggie [...]

Convert Kit Magnet: Sneak Attack

Pasta Bake with Eggplant Sauce

1 pound shell pasta 3 C bread crumbs 1 T fresh thyme, minced 1 t kosher salt 3 T melted butter 4 C tomato sauce (or eggplant sauce from our website) 1 lb mozzarella, cut into 1/2 inch cubes 1 [...]

Eggplant Tomato Sauce

2 sweet bell peppers 2 large eggplants (about 3 lbs total) 2 T olive oil 1 count 16 oz can tomato sauce 1/4 C red wine vinegar 1/2 C fresh basil leaves 4 garlic cloves 1 T kosher salt Roast the [...]

Zucchini Pizza Crust Base

3 medium zucchini 3/4 C grated romano cheese 1/2 c flour 1 large egg Preheat oven to 400. Line a baking sheet with parchment paper. Grate the zucchini with a box grater or shredder; you should [...]