The vegetables and fruit are harvested early in the day from the fields and greenhouses and brought in to be chilled, rinsed and packed. Maintaining the cold chain is important…
Adapted by Farmer Dave’s from HostTheToast.com For the Garlic Tzatziki: 1 1/2 cups greek yogurt 4 cloves garlic 1 small cucumber, peeled, seeded and chopped 2 teaspoons olive oil Juice…
Italian Orzo Stuffed Veggies Adapted by Farmer Dave’s from allrecipes.com Ingredients: 4 medium vegetables (peppers, summer squash or zucchini) halved and seeds removed. 2 medium tomatoes (or one can diced…
Adapted by Farmer Dave’s from Bon Appetit Baked eggs are an attractive change from plain old scrambled or poached eggs! Spinach makes a perfect complement. Ingredients: 2/3 cup plain Greek-style…
From “Love Soup” by Anna Thomas Ingredients: 1 cup dried garbanzo beans 2 tsp sea salt, plus more to taste 1 large eggplant 2 red or green bell peppers 3…
Recipe from Words to Eat Serves anywhere from 2 to 20, depending on how many you make and how you use them. Ingredients: Bell peppers-red, yellow, orange, green 1 clove garlic,…
Adapted by Farmer Dave’s from Eating Well magazine (May/June 2009) 1 tablespoon extra-virgin olive oil 1 small onion, halved and sliced 1 tablespoon finely chopped fresh oregano , or 1…
Serves 4 – recipe courtesy Michael Chiarello 2 cups absolutely fresh corn kernels (from about 3 ears) 3 cups packed arugula, trimmed 1 1/2 teaspoons coarsely chopped fresh oregano leaves…
Serves 4 – from Local Flavors by Deborah Madison Savor these fragrant vegetables by themselves or turn into supper by heaping them on garlic-rubbed toasted levain bread with thinly sliced…
from allrecipes.com 1 large eggplant 4 large potatoes 1 green bell peppers 1 large onions 1 summer squash 2 tomatoes 1/2 pound fresh green beans 1/2 pound whole fresh mushrooms…