a woman-owned, woman-run boutique farm

 Roasted root vegetables

1 lb carrots- 2 inch lengths, boil 8 mins

1 lb potatoes, 2 inch chunks

2 medium onions cut in 1/8th

1.5 T olive oil

2 tsp dried thyme/rosemary

1/4 tsp salt

4-6 cloves garlic

Preheat 400 degrees. 

Mix with olive oil and spices and spread on pan. 

20 minutes - turn every 10 minutes

add garlic and cook 15-20 minutes more


1 T brown sugar

1 tsp cornstarch

1/4 tsp ginger or 1 tsp grated ginger

1/4 tsp salt

1/4 c orange juice

Mix above and cook until thick and bubbly.  boil 1 minute and remove from heat

Add 2 T butter

Pour over cooked carrots

Firecracker Slaw

1 raw, unpeeled medium beet

beet leaves or kale, sliced thinly

2 medium carrots, unpeeled

1 large kohlrabi, peeled

1 tart, crunchy apple

1 small red onion

optional: shredded green or red cabbage, or broccoli stem


1/2 c extra virgin olive oil

1/2 c red or white wine vinegar or apple cider vinegar (or any combination)

1-2 cloves garlic, minced

pinch of ground chipotle pepper (spicy)

2 pinches ground (smoked) paprika

salt to taste

Optional: 1 tsp apple or organe juice to sweeten, 1 tsp lime juice


  1. Put all dressing ingredients in a jar and shake to mix well. Taste, adjust salt and spiciness and let sit.

  2. shred or julienne all veggies into strips, or chop into pieces about the size of peanuts. Put in a large mixing bowl as you go.

  3. Slice red onion thinly or dice small, add to bowl.

  4. Pour 1/3-1/2 c dressing on top of veggies and toss until thoroughly coated. If you like, squeeze lime juice over top before serving.