Before you say anything bad about these cupcakes, have you tried my chocolate covered sweet potato chips yet? Because if you have then you know I know a thing or two about desserts – just sayin’.
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The recipe corner from Loon Organics Farm offers you a fall favorite from the “Molly on the Range” cookbook by chef and blog writer Molly Yeh (mynameisyeh.com).
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A perfect side dish to the beet burgers! Or a great side dish to anything really. You can leave out the spices and it’s still really delicious. When cauliflower meets a hot oven, something good happens.
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It’s time for back-to-school preparation, meal planning, and tips to set you up for success. Our Spirited team provides recipes that take you from breakfast, lunch, snack before sports, dinner, and of course dessert. We know you will rinse and repeat, so we’ve dropped in extra recipes and ideas.
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Do you appreciate the farmers who work so hard to bring us fresh organic produce? I hope so! Laura Frerichs, her husband Adam and their sons Eli and Willie, provide us with real news from the farm. And…it’s not only produce related; Eli (almost 9) shares his report on where to catch frogs!
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This recipe is adapted from The Art of Simple Food by Alice Waters. This is the salad that our winter food dreams are made of!!
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Laura Frerichs Loon Organics Farm team creates weekly recipes that feature the veggies and fruits that are hot and in season right now! We adapted this recipe from the New York Times Cooking Page.
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Loon Organic farmer Laura Frerichs offers you a perfect parsley sauce that pairs beautifully with many foods, including chicken, veggies, seafood and more.
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This grilled eggplant makes the perfect pairing with pita toasts for any time of year!
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