Our winter hours starting December 30th will be Fridays and Saturdays 10 to 4.  You can also find us every Saturday at Cole Gardens in Concord from 10 to 1:30 at the Winter Farmer Market. 


We have a great selection of seasonal vegetables, apples, local products, our own pork, local meat, cheese, milk and a new line of canned items from our own produce! 



You can now also follow us on Facebook for updates!




Corn and Sweet Potato Chowder with Saffron Cream

  • 6 large ears fresh corn or 5 cups frozen corn kernels

    Corn and Sweet Potato Chowder with Saffron Cream. MUST CREDIT: Photo for the Washington Post by Deb Lindsey.

    Photo for the Washington Post by Deb Lindsey.

  • 2 T olive oil
  • 1 large onion, finely chopped
  • 1 large yellow bell pepper, stemmed, seeded and cut into ½-inch squares
  • 1 small red bell pepper, stemmed, seeded and cut into 1/2-inch squares
  • 1 large sweet potato, peeled and cut into 1/2-inch squares
  • Sea salt
  • Freshly ground black pepper
  • 1 T flour
  • 4 c no-salt-added vegetable broth
  • ¾ c heavy cream
  • 1 t crumbled saffron threads
  • 2 scallions (trimmed), white and green parts very thinly sliced
  • 1 T minced fresh chives

If you’re using fresh corn, shuck the ears, discard the silks and trim off the ends so you can stand the cob flat. Working with one at a time, stand each cob on its end inside a large bowl; use a sharp knife to remove the kernels by working the blade straight down against the cob. Use the blunt side of the knife to then scrape down the cob; this will help release any milky corn liquid. Stir that liquid and the corn together. Reserve the spent cobs.

Warm the oil in a large stockpot over medium-low heat. Stir in the onion and cook, stirring occasionally, for 8 minutes or until translucent. Add half the yellow bell pepper and half the red bell pepper, and cook for 3 minutes. Add the sweet potato, season lightly with salt and pepper, and cook for 5 minutes. Stir in the flour and cook, stirring well to coat all the vegetables, for 2 minutes. Increase the heat to high; gently whisk in the broth and bring to a boil. Add the corncobs (not the corn kernels). Reduce the heat to low, cover and cook for 5 to 8 minutes or until the potato is almost tender.

Combine the cream and saffron in a small saucepan over low heat; once the mixture is warmed through, stir it and let it steep (off the heat) for 5 minutes.

Add the saffron cream, corn kernels and corn milk to the stockpot; cook for 5 minutes. Taste, and add salt and pepper as needed. Use tongs to remove the cobs from the pot; holding each one over the pot, use a knife to scrape off any bits of chowder or corn clinging to the cob. Ladle the chowder into mugs or bowls; sprinkle with the scallions, chives and the remaining red and yellow bell peppers, then serve.

Roasted Acorn Squash with Pumpkin Seeds and Pomegranate


  • Roasted Acorn Squash With Pumpkin Seeds and Pomegranate

    Roasted Acorn Squash With Pumpkin Seeds and Pomegranate

    3 acorn squash, halved lengthwise and seeded

  • 1 T plus 2 t olive oil
  • 2 T honey
  • ¼ t salt
  • ¼ t ground cinnamon
  • ¼ c hulled, unsalted pumpkin seeds (pepitas), raw or roasted
  • 1½ t chopped fresh thyme
  • 1 T pomegranate molasses
  • 1/3 c pomegranate seeds (arils; from ½ pomegranate)

Preheat the oven to 350°. Rub the cut sides of the squash with 1 T of the oil, then with the honey. Place the squash halves cut side up in a 9-by-13-inch baking dish. Sprinkle with the salt and cinnamon; roast for 1 hour, until tender.

Meanwhile, heat the remaining 2 t of oil in a small skillet over medium-high heat. Stir in the pumpkin seeds and thyme; cook, stirring, until the seeds are aromatic and toasted. Transfer to a plate to cool.

Once the squash is done and cool enough to touch, transfer the liquid that accumulated in each half to a medium bowl.

Cut each roasted squash half into 4 slices, and arrange them on a platter.

Whisk the pomegranate molasses into the reserved juices in the bowl to form a dressing; drizzle it over the squash wedges. Sprinkle with the herbed pumpkin seeds and the pomegranate seeds.

Serve warm or at room temperature.

MAKE AHEAD: The roasted squash and dressing can be refrigerated separately for up to 3 days in advance; reheat the squash, covered, in a 300-degree oven until warmed through, then cut into slices and apply the dressing and garnishes.

Grandmother Odom’s Apple Cake

  • 4 generous cups raw apples, peeled and cut coarse (about 5 largeGranny Smith apples)
  • 2 c granulated white sugar
  • ½ c vegetable oil such as Crisco
  • 2 large eggs
  • 2 t ground cinnamon
  • 2 t baking soda
  • 2 c all-purpose flour
  • 1 c chopped toasted walnuts
  • Confectioner’s sugar for decorating
  • Cooking spray
  • Pan: 10-cup bundt or tube pan


Heat the oven to 350 degrees.

Peel and chop apples and set aside.

Beat together sugar and oil and add eggs one at a time until creamy.

Whisk together flour, cinnamon and soda. Add dry mixture to sugar, oil and eggs by thirds.

Remove from stand mixer and fold in chopped apples. Let sit for 5 minutes, stir well and add walnuts. Mix well.

Pour batter into prepared pan – I prefer Baker’s Joy or another brand of spray coating with flour – and place on a sheet pan to bake.

Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan 10 minutes, then invert on a cake cooling rack. Dust top with confectioner’s sugar if desired.








Chopped Albacore Salad with Asian Dressing

For salad:                                                                               

This Aug. 24, 2016 photo shows chopped albacore tuna salad with Asian dressing in Coronado, Calif. This dish is from a recipe by Melissa d'Arabian. (Melissa d'Arabian via AP)

This dish is from a recipe by Melissa d’Arabian. (Melissa d’Arabian via AP)

  • 4 chopped romaine lettuce or other salad greens
  • ¾ c chopped green beans
  • ¾ c chopped carrots
  • ½ p chopped red sweet pepper
  • ¼ c quartered grape tomatoes
  • ½ avocado, cubed
  • ¼ c chopped almonds (or cashews)
  • 2 scallions, chopped
  • 3 5-oz cans albacore tuna, drained
  • ¼ c chopped cilantro

For dressing:

  • 2 t grated fresh ginger
  • 1 garlic clove, finely minced (or ½ t granulated garlic)
  • 2 T reduced-sodium soy sauce
  • 2 T lime juice
  • 2 T rice wine vinegar
  • ¼ t sriracha, or other hot sauce (or more if desired)
  • 1 t sesame oil
  • 3 T grapeseed oil, or other neutral oil

Place all the salad ingredients in a large bowl. In a small bowl, vigorously whisk together the dressing ingredients. Spoon about half of the dressing onto the salad and toss to coat. Taste, and add more dressing as desired. Serve immediately.

Grilled Tomato Gazpacho with Watermelon and Mint

  • 4 large ripe tomatoes

    This Aug. 4, 2016 photo shows tomato and watermelon gazpacho, styled by Sarah Abrams, at the Institute of Culinary Education in New York. This dish is from a recipe by Elizabeth Karmel. (AP Photo/Richard Drew)

     This dish is from a recipe by Elizabeth Karmel. (AP Photo/Richard Drew)

  • 1 yellow or red bell pepper
  • 1 large English seedless cucumber
  • 1 sweet (Vidalia) onion
  • 2-3 cloves garlic
  • 4 scallions
  • 2 large slices of watermelon
  • 3 to 4 T extra-virgin olive oil, plus more for brushing
  • 3 to 4 T red wine vinegar
  • 4 T chopped fresh basil and mint or other favorite herbs
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste


  • ¼ c sour cream or creme fraiche
  • 3 T chopped basil and mint

Preheat grill with all burners on high.

Stem the tomatoes and cut in half. Core and seed the pepper. Peel and halve the cucumber lengthwise. Peel the onion and garlic and cut the roots off the scallions. Place vegetables bottom-side down on the cooking grate. You can place the garlic inside the pepper, or in a disposable drip pan. Brush all the vegetables and the watermelon lightly with olive oil and sprinkle with salt.

Place all vegetables in the center of the cooking grate and turn the burners off under the food. Be sure to close the lid of the grill. Grill over indirect heat until hot and beginning to soften, about 15 minutes. You want them to still be crisp. Transfer the vegetables to a platter to cool, reserving any juices that collect.

Chop vegetables into large chunks if necessary and place with oil, vinegar, herbs, and seasonings in a blender. Blend at high speed until smooth. Add vinegar, salt, and pepper to taste. If the gazpacho seems too thick, thin with a little more olive oil. Add more vinegar to taste.

The gazpacho should be highly seasoned. Chill until serving.

Ladle gazpacho into shallow bowls. Garnish each with a dollop of sour cream or crème fraiche, and a sprinkling of chopped herbs.

Persian Zucchini Frittata


This frittata, the time-stressed cook’s best friend, gets its flair from Middle Eastern

Persian Zucchini Frittata MUST CREDIT: Photo by Goran Kosanovic for The Washington Post

Persian Zucchini Frittata MUST CREDIT: Photo by Goran Kosanovic for The Washington Post

touches. Serve with a green salad, if you’d like.  Serves 2.

  • 4 large eggs
  • 2 T water
  • ¾ t fine sea salt, plus more as needed
  • 2 T extra-virgin olive oil
  • 1 small red onion, thinly sliced
  • 2 T finely chopped fresh ginger
  • 1 clove garlic, finely chopped
  • ½ t ground turmeric
  • Two 6-inch zucchini, coarsely grated
  • ¼ t freshly ground black pepper
  • ¾ c cooked brown rice
  • 2 T finely chopped fresh parsley leaves
  • Pomegranate seeds (for garnish; optional)

Preheat the oven to broil, and set an oven rack in the second-highest position.

In a small bowl, whisk the eggs with the water and ¼ t of the salt.

Heat a 10-to-12-inch oven-safe skillet over medium-high heat, and pour in the olive oil. When the oil shimmers, add the onion and cook, stirring frequently, until it begins to soften, 2 minutes. Reduce the heat to medium and cook, stirring occasionally, until the onion browns, 6 minutes. Stir in the ginger, garlic and turmeric and continue cooking, stirring frequently, until the garlic is fragrant, 2 minutes.

Increase the heat to medium-high and add the zucchini (if using a 10-inch skillet, add just half of the zucchini), the remaining ½ teaspoon of salt and the pepper. Cook until the zucchini is tender, about 3 minutes, and repeat if needed with the other half of the zucchini. Stir in the rice until well combined. Taste, and add more salt if needed.

Spread the vegetable-rice mixture evenly in the skillet. Pour the eggs evenly over it. Reduce the heat to low, cover and cook for 2 minutes. Uncover and transfer the pan to the broiler. Broil the frittata until the top is lightly browned and puffed and the center is firm to the touch, about 3 minutes.

Remove the frittata from the oven and let it sit for 5 minutes. (It will be puffy when it comes out but will deflate as it cools.) Garnish with the parsley and pomegranate seeds, if using. Cut it into wedges and serve hot or at room temperature.

Summer Squash Italienne


One yellow squash                                                                summer squash italienne1 zucchini
2 tomatoes
1/2 onion OR 1 shallot
2 cloves garlic
oregano, salt, and pepper to taste
6 leaves fresh basil


Quarter the squash and zucchini lengthwise, then cut into bite-sized chunks.
Cut tomatoes into bite sized chunks.
Finely dice onion, or cut shallot in half lengthwise and then into thin slices crosswise.
Mince garlic.
Chiffonade the basil (put the leaves in a pile, roll the pile lengthwise, then slice crosswise into thin strips). OR just snip the basil into small pieces with scissors.

Saute onion in 2 tbsp olive oil over medium heat until translucent. Add garlic, oregano, and salt and pepper, saute for 2 minutes.
Add squashes and tomatoes, stir, saute stirring once in awhile, until squash tests done. Sprinkle with the fresh basil, and stir to combine. Don’t overcook or squash will be mushy.
You can sprinkle some shredded cheese on top for added flavor. Serves 2-4 depending on size of squash.

Mushroom Burgers

Ingredients                                                                     mushroom burger

1 lb ground beef
8 mushrooms, chopped into small pieces
1/2 onion, diced
2 cloves garlic, minced
olive oil
1 T Worcestershire sauce
1 t chipotle chili powder (optional)
1 egg, lightly beaten


Sauté the mushrooms and garlic together in 1 T olive oil. Let the mushrooms cool.

Mix mushroom mixture and all other ingredients in a bowl. Form into 4 patties. Grill to desired doneness. If you know the source of your ground beef you can safely cook rare burgers.

The addition of the vegetables and Worcestershire sauce helps keep grass fed beef moist.  If using grass fed, remember to lower the heat and check for doneness sooner than if using grain-fed.

Berry Wash

blueberry bushesWhen you notice (or are advised) that the berries you just spent your valuable time picking may need to be used up quickly, extend their life with this easy to use wash.  Mix 1 part white vinegar to 3 parts water (i.e. 1 c vinegar to 3 c water) in bowl.  Make sure you have enough to cover the berries when they are added to the bowl. Allow to sit for a few minutes and then dump berries into a colander.  Do not rinse.  Allow to drain fully, then place in your storage container and refrigerate.