Tomato & Sweet Corn Tart

Eggs, sweet corn and tomatoes make an easy quiche. The sweet crust, toasted pine nuts and fresh herbs elevate it to a main course for brunch or dinner.

San Marzano Roma Tomatoes

Pasta con Pomarola

Classic tomato sauce and pasta from our 2017 Italian Home Cooking Class. Parker promises that "after a couple of times and a little organization, you will be able to produce this dish start to finish in 20 minutes to one half hour." A helpful tool-- a food mill for turning your tomatoes and garlic into a finished sauce with a little personality.


Broccoli & Cabbage Slaw

Crunchy, healthy and packed with flavor. This recipe keeps well in the fridge, so it makes a great (but a bit messy) lunch salad.


Summer Squash Jambalaya

Jambalaya is traditionally made with a rich stew of tomatoes, peppers, rice, shrimp and smoked sausage. We doubled down on the sausage and swapped in a bunch of chopped summer squash (we used zucchini and patty pan, but almost any variety would work.) We also used spelt berries instead of rice for a totally local take. Inspired by .

Thanksgiving Muffins

For when you have a taste for Thanksgiving but you don't want to cook the whole thing, or you're trying to use up some leftovers after the big day, try these meal-in-a-muffins!

Red Cabbage

Parker’s Braised Red Cabbage with Grape Jam

Low and slow cooking of shredded cabbage in a sweet, fruity sauce (apples, grapes & wine) makes a delicious Thanksgiving side dish.

white_bean_veggie_burgers copy

White Bean-Veggie Burgers

My toddler was a huge fan of these-- roll up some shredded veggies, beans, eggs and bread crumbs with some spices for a quick adult and kid-friendly dinner or appetizer!


Carrot Top Soup

At last we learn what to do with the carrot tops. Here is a recipe in which you can use these tops. This is a delightful coincidence. My friend, Mary Holmes, board president of Innovative Farmers of Ohio, told me and some friends about the wonderful soup she had made and then surprised us all by telling us that she used carrot top. We were puzzled until she told us to check Deborah Madison’s book, Local Flavors. Deborah who is a friend of mine is a great advocate of local foods-- here is her recipe with some modifications.

Mayfield Gouda

From Scratch Mac n’ Cheese

"I just used some of the products we've been getting from you guys to make a pretty delicious macaroni and cheese dish. I wrote this down from memory so hopefully it's accurate. It uses the smoked cheddar and Mayfield Gouda along with an heirloom corn chip topping." - Blair S.


Smokey Farmhouse Soup

Cold weather calls for soups, and this simple, hearty, smokey soup does just the trick: root vegetables get simmered and pureed with an intoxicating blend of savory spices and then beefed up with chunks of smoked sausage and curly green kale. The perfect meal after a long day full of winter chores, hopefully next to a fireplace.