Beet and Arugula Pizza


3-4 baby beets

1 bunch arugula

1 TBSP butter

2 cups cheese - I used cheddar and parmesan because it was in the fridge, but I think goat cheese would compliment the beets or just go for your classic mozzarella

1 cup tomato sauce

Pizza dough - this recipe from The Splendid Table is great, and only requires 2 hours rise time, but store bought works too.

If you’re making your own dough, get that started a day or a few hours ahead of time. You can also prep the beets ahead of time. Slice them into thin rounds and heat butter in a frying pan over medium heat. Cook beets for a few minutes on each side, until they are browned on both sides.

Preheat your oven to 500 degrees for about half an hour to make sure it’s very hot and move your oven rack to the lowest setting. Once you’ve got your dough rolled out, add sauce, cheese, and beets. Cook for 7-10 minutes on a sheet pan- keep an eye on it, it’ll burn quickly, then slide off the pan straight onto the rack. At this point you can add your arugula if you like it a bit crispy, or wait until it comes out for a more fresh feel. After an additional 2 minutes, pull your pizza out and let cool for a few minutes before cutting into it.

Pickled Baby Beets


Get creative- mustard seeds, minced ginger, and orange slices all make great additions. 

1 Pint Baby Beets

1 cup water

1 cup white vinegar 

1 1/2 tbsp salt 

1 1/2 tsp sugar (optional)

Trim ends off beets. Cover beets with water in a pot and bring to a boil. Reduce to a high simmer and cook until fork tender - about 20-30  minutes. Drain beets and allow to cool. Combine remaining ingredients and stir to dissolve. Pack beets into a pint jar and pour pickling liquid over top, leaving 1/2 inch space at the top. Refrigerate for 1-2 days before eating. 

Sauteed Greens

We’ve been enjoying this with a few scrambled eggs for lunch and breakfast. It would also make a great side dish. This is my favorite combination of greens. The mix of chard, kale, and arugula give the dish dimension, but it would also be good with just one type or a different combination, depending what you have on hand. I'm a lazy cook, and usually end up adapting recipes for what I have coming out of the field (or more realistically what is in my fridge right now), instead of shopping for a recipe, and this recipe lends itself very well to adaptation. No white wine vinegar - try apple cider vinegar or lemon juice. No onion - use a bunch of scallions. No chard - use those beet greens at the back of your fridge. Make it work for you. 

1 tbsp butter 

1 fresh onion 

1/2 bunch of chard

1/3 bunch of curly kale

1 bunch arugula 

2 cloves garlic, minced 

1 tsp minced hot pepper (optional)

1/2 tsp soy sauce

1/2 tsp white wine vinegar 


Slice onions and remove stems from kale and chard. Dice chard stems. Roughly chop greens. Heat cast iron skillet (or pan of choice) over low heat. When hot, melt butter and add onions. Allow onions to cook for 3-5 minutes, stirring occasionally, until they start to become translucent. Add garlic, hot pepper, and chard stems and turn heat up to med/low. Cook for about 5 more minutes and then begin to add greens (as many as you can fit in the pan at a time), starting with the toughest - curly kale, then chard, then arugula. It may take a few minutes for the first greens to cook down enough to make enough room for all of them, don’t sweat it. Once you have all the greens in the pan add the soy sauce, vinegar, and salt to taste. Cook for a minute more, or until all greens are a little wilted. Enjoy! 


This is such a delicious and simple summer salad. It is also especially good for you as parsley is one of the most nutritious vegetables and the addition of grain makes it a bit more substantional. No wonder it's a classic. 

2 bunches parsley 

1 bunch scallions

1 cucumber or zucchini 

1/2 cup bulgur wheat or quinoa for a gluten free option

10-15 mint or lemon balm leaves (optional)

4 tbsp fresh lemon or lime juice

1/2 cup olive oil 


Soak barley in hot water for about 45 minutes, or cook quinoa. Finely chop parsley and mint. Dice scallions and cucumber. Combine lemon juice and olive oil. Add all vegetables and grains to a bowl and pour dressing on top. Season with salt and pepper and mix. Taste and add more dressing if necessary. 

Spring Ragout

It feels like summer out there but with our zucchini just starting to roll in and the rest of the summer crops still a ways off, we're looking for new ways to eat our spring crops. I've been getting a lot of inspiration from Deborah Madison this spring and this ragout is inspired by one in her cookbook 'Local Flavors.'  A ragout is like a French stew, thicker than our American stews and less heavy - at least this one is.This is the first ragout I've ever made, I didn't even know what it was, but it was so simple and flavorful. I just adapted it a bit to make use of the vegetables we have ready. We ate it with penne, but you could also get fancy and put it in a savory pie, or get lazy and plop it on some toast. It would also make a great side dish. The best thing is it only took about 30 minutes to put together. 

1 TBSP unsalted butter

6 scallions, chopped

1 bunch radishes, halved (these become much milder with cooking, but you could also use salad turnips if you don’t like the spice of radish)

1 kohlrabi, chunked

2 parsley sprigs

1/2 bunch of your favorite kale (I like lacinato here), stems removed and chopped 

spoonful of yogurt

  • Melt the butter in a skillet on medium and add scallions, radishes, and kohlrabi. 
  • Cover vegetables halfway with water.
  • Add 1tsp salt and parsley sprigs.
  • Simmer for 10-15 minutes, until vegetables are just tender.
  • Remove parsley sprigs and add kale. 
  • Cook 3-5 minutes until kale is tender and remove from heat. 
  • Add spoonful of yogurt and taste for salt and pepper. 

Lemon Garlic Beet Greens

This recipe comes to you from Kate's mom, who used our very own beet greens to make this delicious side dish for us. I think it would also be really good mixed with some quinoa or rice.


2 bunches beet greens
1 1/2 cups water
2-4 cloves garlic
Juice of half a lemon
2 tablespoons olive oil
1-2 tablespoons butter
Pinch of red pepper flakes
Salt and pepper to taste

-Wash greens and chop into medium-sized pieces.
-Place greens into boiling water for 4 minutes or until stems are fork tender.
-Drain greens.
-In same pan heat oil and add garlic and red pepper flakes. Sauté garlic one minute. Add butter until melted. 
-Return greens to pan and toss to coat with garlic mixture. Drizzle with lemon juice.
-Serve immediately.

Winter slaw


This is one of my winter favorites. Storage kohlrabi and carrots are often available locally, but it still seems like cheating a bit to enjoy fresh coleslaw in winter. Cabbage, of course, can be added or substituted for kohlrabi. The high ratio of mustard to mayonnaise makes this dressing a little different (and delicious, according to this mustard lover). It may taste a little bitter on its own, but once mixed with the vegetables the flavors meld wonderfully. Make your mayonnaise. Seriously. It is 10 times better than store bought and this recipe will take you two minutes. 

3 cups kohlrabi, peeled and shredded

1 cup carrots, shredded

2 cups mayonnaise

1/2 cup dijon mustard

1/4 cup stone ground mustard

2 Tbsp apple cider vinegar

1 Tsp celery seed

1/2 Tsp salt

1/2 Tsp pepper

We've been getting giant storage kohlrabi from the Royal Oak Farmer's Market. They are a little difficult to cut but so economical! 

We've been getting giant storage kohlrabi from the Royal Oak Farmer's Market. They are a little difficult to cut but so economical! 

Make the dressing: mix the mayonnaise, mustards, vinegar, celery seed, salt, and pepper in a small bowl. Slowly add a little water at a time until desired consistency - dressing should flow off a spoon in a steady stream. 

Slowly add dressing to shredded vegetable until they are coated to your liking. Enjoy. 


Leftovers will keep for a day or two in the fridge if you don't finish your dressed vegetables, but I try to only dress what I need for the day. This recipe will make more dressing than you need, store dressing separately.

Roasted veggies

Crispy roasted veggies go well with a hearty breakfast, and they also make a great side dish, or main dish, for dinner. So they're versatile, and they're also simple. If you try to eat in season and you either have your own storage vegetables or get them from your farmers market it's good to have a lot of ways to prepare them, as they'll be the same veggies you'll eat for months. Dicing them into big chunks, tossing them with oil and spices, and throwing them in the oven is the way I most frequently keep myself eating a lot of veggies through the winter.

As I chop them up, I put the veggies into a bowl that I’ve got a mixture of olive oil, salt, black pepper, cayenne, and a bit of honey in, and when all the chopped veggies are in the bowl I stir it all up to coat everything in the oil-spice mix. Sometimes I get more creative with spices - I’ll add rosemary, oregano, thyme - but other than the absolutely necessary salt and pepper it’s really up to you. I like to add a little bit of honey, which really makes the roasted vegetable flavor pop, but they'll still be delicious without it, so it's up to you. 

Remember, if you don't have storage veggies from your own garden, get them at your local farmers market!

Remember, if you don't have storage veggies from your own garden, get them at your local farmers market!

As I’m doing this, I’ve got a baking sheet (preferably higher sided than the one I have in the pictures) on the bottom rack of an oven preheating to 450. Once it’s preheated, I spread the veggies out on the hot baking sheet (they should start sizzling immediately) making sure there’s space between them - if they’re all piled on top of each other, or if they’re all touching, they’ll steam more than they'll roast. I loosely place tin foil over the pan to prevent oil from splattering and filling the kitchen with smoke. Then I let it cook for about seven or eight minutes before stirring it up and flipping it as best I can. After another seven or eight minutes and another stir, I leave the foil off and turn the broiler on. Now, this is sort of weird, but I leave the pan on the bottom rack after I turn the broiler on. Mostly because I almost always overcook veggies that I put directly under the broiler, and partly because it further avoids a smoke filled kitchen.

I keep a close eye on it after I turn the broiler on, and take it out when the veggies have one or two sides browned, and the rest is nice and toasty looking. Don’t be afraid of darkened sides on your veggie chunks! This is not burning, this is the Maillard reaction, and it makes your food delicious. Trust me. Don’t go overboard, though, chunks of ash don’t make a good meal.