The farm is in full swing and we bet your garden is too. Here are some recipes for your back-yard garden or purchased veggies. Enjoy! 

Recipe: Roasted Vegetables  

Nearly any vegetable can be roasted, so get wild and roast away!


  • Preheat oven to 400 degrees F (204 C) and prepare 1-2 large baking sheets (depending on how many vegetables you’re roasting) with parchment paper or a non-stick sheet. 
  • Slice veggies evenly to ensure even cooking. If you don’t mind some crunchier and crispier pieces, this is less important. 
  • Add vegetables to the same baking pans according to their required cook time. Root vegetables (beets, carrots, potatoes, etc.) generally tend to take longer (up to 40 minutes), cruciferous vegetables (like cauliflower, broccoli, and cabbage), as well as garlic and onion don’t tend to require as much time to cook (~25 minutes) so we recommend grouping them together on a separate pan so they finish baking at the same time. 
  • Once on the pan, drizzle with a little oil to coat, a pinch of salt, and desired seasonings of choice. Rub the oil and seasonings of choice into the vegetables and arrange into even layers so there isn’t much or any overlap.  
  • Then bake until golden brown and tender (anywhere from 20-30 minutes for cruciferous vegetables, onions, and garlic, and anywhere from 25-40 minutes for root vegetables). 
  • Remove from oven and enjoy immediately on things like salads, bowls, in pasta salads and more! Makes a healthy side dish for dinner.  
  • Enjoy when fresh, or store leftovers covered in the refrigerator up to 4-5 days. Reheat in a skillet over medium heat, or in a 375 degree F oven until hot. 
  • You can also freeze up to 1 month, but it’s usually best to add these frozen roasted vegetables to things like smoothies, stews, and vegetable broth where their texture will be masked. 

Recipe: Martin’s Collards or back up Pesto with any green  

Pesto is typically made with basil leaves and pine nuts, but there are so many other yummy and easy variations to the classic recipe. Whip up a delicious and easy pesto with any greens you have! Nutty and bright, it’s delicious on pasta, pizza, sandwiches, bowls, and more. Leftover pesto will keep in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months. 


  • ½ cup of nuts or seeds of choice. Examples: Pine nuts, Pumpkin seeds, sunflower seeds, almonds, cashews, etc. 
  • 1 garlic clove 
  • ¼ cup grated Parmesan cheese 
  • Heaping ¼ teaspoon sea salt 
  • Freshly ground black pepper to taste 
  • 2 packed cups chopped greens. Examples: Kale, Collards, Swiss Chard, Spinach, or basil.  
  • 2 tablespoons lemon juice 
  • ½ cup extra-virgin olive oil 


  • In a food processor, pulse the nuts and garlic until the nuts are ground up. Add the cheese, salt, and several grinds of pepper and pulse again. 
  • Add the greens and lemon juice. With the food processor running, drizzle in the olive oil, and process until combined. Season to taste. 
  • Optional. ¼ teaspoon maple syrup or honey to add some sweetness. 


*Makes about 1 cup

Recipe: Fridge Pickles  

No canning needed! Homemade pickles should last for two months in the refrigerator in their jar. However, the longer they sit, the less crunchy they become. 


  • 3 pickling cucumbers, each about 4 inches in length, sliced evenly 
  • 1/4 cup Vidalia onion, sliced 
  • 3-5 sprigs fresh dill weed 
  • 1/2 cup apple cider vinegar 
  • 1/2 cup water 
  • 2 cloves garlic, smashed 
  • 1 1/2 teaspoons pickling salt, or kosher salt 
  • 1/4 teaspoon granulated sugar 
  • 1/4 teaspoon whole black peppercorns 
  • 1/4 teaspoon whole yellow mustard seeds 
  • Pinch crushed red pepper flakes 


  • Pack a clean pint-sized jar with sliced cucumbers, onion slices, and dill sprigs. Leave a 1/2 inch of space at the top of the jar for liquid. 
  • In a small pot heat the vinegar, water, garlic, and all spices until the mixture comes to a simmer and salt and sugar dissolve. 
  • Cool the brine down to warm and fill the jar so everything is covered with brine. 
  • Close the lid tightly and refrigerate for 24 hours before eating. 


* This recipe is made to fit a 1 pint glass jar. Multiply and adjust per number and size of jars desired. Too tart? If you like your pickles on the sweeter side feel free to add up to 1 1/2 teaspoons of sugar per jar.  

Recipe: Eggplant Dip  

Eggplant Dip, aka ‘Baba Ganoush’ is smoky, savory & creamy. This easy baba ganoush recipe is a must-try dip! Enjoy it with raw veggies. pita, or crackers as a yummy healthy snack. 


  • 2 medium eggplants 
  • ¼ cup tahini (sesame paste) 
  • 3 tablespoons lemon juice – fresh or bottled 
  • 2 tablespoons extra-virgin olive oil, more for serving 
  • 2 garlic cloves 
  • ½ teaspoon sea salt 
  • Finely chopped parsley, for garnish if desired 
  • Pinch of smoked paprika 
  • Pinch of red pepper flakes, optional 
  • Finely chopped parsley for garnish, optional 
  • Pita, veggies, etc. for serving 


  • Preheat the oven to 400°F and wrap the eggplant in foil. Roast the eggplant for 50 to 60 minutes, or until it is soft and collapses to the touch. Remove from the oven and set aside. 
  • Once cool to the touch, peel the skin from the eggplant, removing any big clumps of seeds. Place the flesh in a strainer over a bowl and let stand for 20 minutes to remove excess water. 
  • Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth. Transfer to a serving dish, sprinkle with chopped parsley, smoked paprika, and red pepper flakes, if using. Serve with pita and veggies. 
  • Note: For a more traditional, smokier baba ganoush, cook the eggplant on the grill (no foil), until the eggplant is very soft and charred all over. Remove the charred skin and continue with the recipe instructions.