June 15, 2021

Carrot Cake

Prep Time: 2 Hours Cook Time: 30 Minutes Makes: One 3-Layer 8” Cake We love to make carrot cake in both the Spring and Fall. It’s a great way to utilize your CSA carrots. Most people use ordinary orange carrots, but we find the cake is delicious with any variety...

June 15, 2021

Eggplant Caponata

Prep Time: 30 Minutes Cook Time: 40 Minutes Makes: 6 Cups This is a great condiment or side dish. The flavors meld together beautifully and can make an eggplant fan out of non-believers. We like to use this as a bruschetta topper with ricotta cheese or tossed with any shape...

June 09, 2021

Toasted Sesame Bok Choy and Snow Pea Salad

Prep Time: 20 Minutes Cook Time: 20 Minutes Serves: 6 People This salad is a light and fresh introduction to some spring vegetables here on the farm. The mixture of sweet snow peas and texture of our bok choy is a real treat when it’s time for dinner.   EQUIPMENT...

June 01, 2021

Zucchini Bread

Prep Time: 20 Minutes Cook Time: 50 Minutes Makes: Two 8"x4" Loaves Zucchini bread is a great way to use up all that zucchini from the garden. This recipe is a quick bread (bread recipe without yeast). It is super simple to make and stays incredibly moist for days. I...

May 19, 2021

Asparagus and Oyster Mushroom Salad with Chevre, Radish and Toasted Almonds

Prep Time: 20 Minutes Cook Time: 1 Hour Serves: 4 People This is a wonderful Spring recipe that celebrates the beautiful combination of asparagus and mushrooms. This recipe can be assembled a day before you serve it, just wait to toss everything together. We enjoy this as a starter or...

May 12, 2021

Roasted Carrot and Burrata Salad

Prep Time: 10 Minutes Cook Time: 25 Minutes Makes: Serves 6 EQUIPMENT Chef's KnifeCutting Board2 Mixing Bowls2 Sheet TraysPeelerWhisk   INGREDIENTS 2 lb. Ashbourne Farms carrots, peeled and trimmed to 2” long pieces 6 Cups Mixed Greens, cleaned 3 Balls Burrata 3 Tbsp. Extra Virgin Olive Oil 6 Tbsp. Balsamic...

May 04, 2021

Farmhouse Caesar Salad

Prep Time: 20 Minutes Cook Time: 15 Minutes Makes: Feeds 6 You'll need three (3) heads Romaine Lettuce with outer leaves removed and tender inner leaves washed in cold water and spun dry.   EQUIPMENT Food ProcessorCutting BoardChef KnifeCheese GraterBaking SheetMicrowaveRubber SpatulaPeppermill   FOR THE CROUTONS 3 slices Fresh or...

April 29, 2021

CELERY AND ZA'ATAR TABBOULEH

Prep Time: 12 Minutes Cook Time: 1 Hour Makes: 4 Servings INGREDIENTS (If you unable to find Za’atar, mix the following dry spices together) 3 tablespoons dried thyme 3 tablespoons toasted sesame seeds 2 tablespoons sumac ½ teaspoon kosher salt ¼ Cup EVOO Tabbouleh 1 cup bulgur wheat 2 tablespoons...

April 29, 2021

KOHLRABI FIRECRACKER CHICKEN

Prep Time: 15 Minutes Cook Time: 25 Minutes Makes: 6 Servings INGREDIENTS 4 chicken breasts, cut into thin strips 2 tablespoons vegetable oil 4 Kohlrabi peeled and cut into 1/2 inch strips 1 tablespoon garlic, minced 1 tablespoon ginger, minced 1 cup onion, cut into 1/2 inch strips 1 cup...

October 07, 2020

Cinnamon Swirl Bread

There is nothing better than the smell of fresh baked cinnamon swirl bread on a crisp fall day. This recipe is super easy, and it yields two loaves. Use the second loaf to make French Toast! Feel free to add raisins or nuts to the swirl for added textures. Prep...

September 29, 2020

Apple Pie

Late September means the heart of apple season! The perfect time to take out those rolling pins and make a delicious apple pie. We like to use a variety of apples. Our favorites for pie are Fuji, Macintosh, and Granny Smith. This recipe utilizes a cooked apple filling. It reduces...

September 23, 2020

Silver Queen Corn Spoonbread

The farm's corn harvest is a perfect time to make this Southern favorite. Although “bread” is in the name, its consistency is closer to a pudding which allows it to be served with a spoon. The annual spoon-bread festival is held in Berea, Kentucky in September. This recipe utilizes cornmeal...