total posts: 126
straightfromthefarm.net
Warm Beet Salad with Roasted Garlic Dressing
Chocolate Beet Cake is high in vitamins and deliciousness!
Blueberry Banana Bread
Roasted Beets over Gingered Millet makes a beautiful and filling warm summer salad
Trying out Big Sur Bakery's Breakfast Pizza with local eggs. Oh Boy!!
Cinnamon Rhubarb Muffins
Strawberry Vanilla Ice Cream :: made with fresh raw milk and just-picked strawberries
Kick off summer with the peferct dessert: Chocolate Pavlova with Candied Rhubarb and Kumquats
A delicious bite of Roasted Asparagus Risotto
CHOCOLATE SILK PIE made with farm fresh free range eggs.
Scrambled Pasta & Spring Greens uses the up-and-coming green, mache.
Roasted Root & Ricotta Pizza :: why not make it this weekend?
Zesty Roasted Carrots and Rutabaga
Sweet & Savory Millet Pilaf with carrots and dried cherries steeped in white wine and spices.
Celeriac & Ginger Soup is the perfect bridge between winter and spring local food.
Tender parsnips and farm fresh eggs go into savory Parnsip Soufflés
A recipe for Creamy Dreamy Lemon Bars is extra sweet when cut into hearts.
Cranberry Champagne Sorbet
Cranberry Heart Tarts with Chocolate Covered Cranberries
Sweet Potato Cupcakes with Honey Ginger Buttercream Frosting
Tatties and Neeps, anyone? Find out what goes into this traditional Scottish dish.
Roasted root vegetables and garbanzo beans go into an easy satisfying stew
Baked Eggs with Creamy Leeks are great for a leisurely brunch
Squash Apple Cheddar Tart brings together the best local flavors of winter
Quick & Easy Italian Soup
A rich frosty cup of cow's milk goes into the best peppermint ice cream you'll ever have.
Kohlrabi and Carrot Salad is a colorful, tasty and *healthy* way to start 2009!
homemade madeleines go great with a warming cup of tea
Juniper-Scented Pears in Red Wine
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Cranberry Vanilla Coffee Cake with White Chocolate Ganache :: a holiday dessert if every I tasted one!
Honey-Ginger Carrot Parsnip Latkes
A NY Times Recipe for Savoy Cabbage Slaw with Applesauce Vinaigrette proves to be outstanding.
Ruby red rhubarb stalks reduced in port wine make for an amazing sweet risotto.
This beauty gets roasted and makes a splash in Creamy Cauliflower Garlic Soup.
Spiced Fig and Pear Preserves