Eating through the Seasons

Vegetable-Forward Recipes from Kneehigh Farm


SPRING recipes

Arugula, Asian/Mustard Greens (Bok Choy, Tatsoi, Mizuna), Beets, Broccolini, Spring Onions/Scallions, Cabbage (Green, Red, Napa), Carrots, Chard, Fennel, Garlic Scapes, Green Garlic, Kale, Kohlrabi, Lettuces & Salad, Radishes, Salad Turnips, Peas (Snap, Snow, Shelling), Pea Shoots...


SUMMER recipes

Beets, Carrots, Celeriac, Chard, Corn, Cucumbers (Pickling, Slicing & Snacking), Eggplant (Japanese & Italian), Fennel, Garlic, Lettuces, Leeks, Peppers (Bell, Frying, Hot), Okra, Onions, Potatoes, Shallots, Summer Squash & Zucchini, Tomatillos, Tomatoes (Cherry, Heirloom, Slicing, Paste), Herbs…


fall recipes

Arugula, Asian Greens, Beets, Broccolini, Brussels Sprouts, Cabbage (Green, Red, Savoy, Napa), Carrots, Celeriac, Chard, Collard Greens, Cauliflower, Eggplant, Fennel, Ginger, Lettuces & Salad, Kale, Kohlrabi, Leeks, Peppers, Potatoes, Radishes, Rutabaga, Romanesco, Salad Turnips, Turmeric, Shallots, Storage Onions, Sweet Potatoes, Winter Squash (Butternut, Delicata, etc.), Herbs…


PANTRY STAPLES & OTHER GOODIES

Sauces, Spreads, Pickles, Drinks, Condiments, Treats…