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• Recipes Caramelized Vegetable Broth This is an easy, versatile cold-weather broth you can make with almost any mix of vegetables that turn up in your CSA. We like rutabaga, carrots, potatoes, and parsnips but you could also add celery or celeriac, fennel or sweet potatoes.
• Recipes Honey Roasted Carrots with Cashew-Yogurt Sauce A great way to cook carrots and almost any of your favorite root vegetables, from parsnips to turnips. To mix it up, try a combo! Delicious hot or room temperature.
• Recipes Turnip and Farro Salad with Greens This grain salad is makes a wonderful side dish or a hearty spring lunch, topped with a fried egg. If available, use turnips with their greens attached (both can be used in this recipe). Otherwise, choose firm white turnips and use mustard greens or Swiss chard.
• Recipes Grilled Radicchio with Balsamic Reduction Radicchio’s robust texture stands up well to flash grilling, and a sweet, balsamic reduction tempers its famous bitter flavor. Serve this as an easy side dish alongside steak, or add it to a pizza or farro salad with some roasted winter squash.
• Recipes Charred Broccoli with Shallots and Chevre A simple entreé or side dish, perfect for lunch or dinner.
• Recipes Hot and Sour Salad This easy dressing can be used with a bounty of vegetables – any type of cabbage, radishes, cucumbers, or carrots. Let your imagination go wild.
• Recipes Roasted Potatoes Harissa This easy side dish comes together quickly. Roast potatoes and mix in a simple sauce of harissa, lemon juice, and olive oil. Top them with grated parmesan cheese and broil them to golden, smother them with chili, or serve them alongside a main dish like roast chicken. Any way you…
• Recipes Bacon, Celeriac, and Chard Stem Soup A great soup to make on Sunday night with chard stems leftover from Saturday dinner, bacon from breakfast, and a few gnarled celeriac and onions. Dress it up with chopped fresh parsley or chopped red pepper if you have it on hand. The soup can be pureed or left in…
• Recipes Moroccan Vegetable Stew with Harissa Paste A warm hearty stew for the first chilly nights of the fall. This stew is loaded with fall vegetables then finished with Harissa paste, a spicy Moroccan staple made from chiles crushed with garlic and salt. You can make your own harissa or grab a jar in our farmstand!
• Blog A Day at Flag Hill We left the farm on a rainy Friday morning with 20 bushels of apples in the market van, rain boots, and a general sense of direction. We were on an assignment from Alison: press these apples into cider with the help of Sebastian Lousada, owner of [Flag Hill Farm](http://www.flaghillfarm.com/) in…