Farm Musings

This simple one-skillet-meal makes these under appreciated root veggies shine.

Whether you use kumquats or oranges this marmalade is just as tasty on toast as it is on a cheese board.

The sneakiest way to eat your kale. And it is seriously tasty.

Garlic and sesame combine to make the perfect savory sauce.

Sweet and simple, this recipe takes the intimidation out of roasting a stalk's worth of Brussels sprouts!

A quick and delicious way to serve baby bok choy.

I LOVE this creative way to use Swiss chard and it always gets rave reviews. Try this recipe without the pasta for delicious side. Just cut back a bit on the oil and butter.

This warming stew is perfect for chilly weather! It's a great way to use up greens that may be hanging around. Kale, collard greens, escarole, dandelion greens, you name it!

A quick seasonal pasta for any squash, but especially those seasonal heirloom pumpkins!

An easy and tasty way to eat mini pumpkins!

Similar to candies yam, candied pumpkin or squash makes for a deliciously sweet dish that could easily be enjoyed as a dessert!

Healthier than restaurant fries but just as delicious!

Here is a versatile recipe to use up any veggies you have around for a tasty dinner

A twist on potatoes au gratin packed with ooey gooey cheesy goodness.

There are a few methods out there for how to cook spaghetti squash. In my opinion, halved and baked cut side down is the best method. Hands down.