Posts in Appetizers & SIdes
FARM Zesty Dill Pickles

Summertime harvest always seems to come in waves, and we find ourselves trying to figure out what to do with all of our veggies.  We love making our own dill pickles, and this recipe couldn't be easier. The best part?  They are ready to eat in 12 short hours. Plus they will last for up to a month - good luck keeping them on hand that long though, they get gobbled up long before then around here!


-       2 cucumbers 

-      1 1/2 cups of water

-       1 1/2 cups white vinegar

-       2 tablespoons of pickling salt (feel free to sub for sea salt here)

-       1 tablespoon of minced garlic

-       2 tablespoons of whole peppercorn 

-       1 teaspoon of red pepper flakes

-       1 tablespoon of dried dill (or 2 sprigs of fresh dill)

-      1 pint sized mason jar with lid 


Wash your mason jar and lid in hot soapy water, rinse and set aside.  Clean and cut cucumbers to desired size - we love spears and rounds. Pack each mason jar with cucs until half way full. Sprinkle garlic, peppercorn, red pepper flakes and dill and continue filling with cucs, leaving a 1/2" headspace. Boil water, vinegar and salt, stirring until salt is complete dissolved, remove from heat and pour over ingredients in mason jars until cucs are completely submerged (there should be some headspace left). At this point your mason jars should still be warm from being washed. This is important to avoid cracking the jars when you add the hot brine.  Secure the tops and flip them over immediately. Let them stand up side down for 6 hours, or until completely cooled. Once cooled, flip them right side up and refrigerate them.  Wait another 6 hours, and they are ready to eat! Keep in mind that spears may take a little longer to fully absorb all of the flavors. They will keep in the fridge for about a month.


Skillet Summer Squash

Here at the FARM, we love simple recipes to use what we're growing in the garden. We always end up with a ton of squash during the summer and this is one of our favorite ways to eat it. This recipe comes together in a flash and compliments any main course for dinner (or breakfast!).


-       1 tablespoon of cooking oil (we love coconut oil)

-       3 summer squash, chopped

-       salt and pepper, to taste (you can also sub salt and pepper for McCormick's Salad Supreme seasoning


Heat oil in pan over med-high heat. Add squash and sprinkle desired seasoning. Brown on all sides and serve! You can also drizzle some balsamic over the top if you're feeling fancy.


Avocado Orange Salad
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We love salads. And we are known to use just about anything that is in season in them. This classic has all the makings of a great summer salad. Plus it comes together in a flash.


-       2 avocados, peeled, pitted and chopped

-       2 oranges, peeled seeded and chopped

-       lettuce, chopped (we like romaine for this salad)

-       Champagne dressing (we love Gerard's)


Combine first three ingredients and drizzle with dressing. 


Caprese Salad
Caprese Salad

One of our favorite ways to use FARM fresh tomatoes and basil is in this caprese salad. It takes no time at all to throw together and it makes for a great side to nearly any meal.


-       1 ½ cups of chopped mozzarella cheese

-       3 medium tomatoes, chopped

-       6 basil leaves, chopped

-       Balsamic vinegar, salt and pepper, to taste


Combine cheese, tomatoes and basil. Drizzle with balsamic and crack fresh pepper and salt.

NOTE: This dish is great when prepared ahead of time or as leftovers, just be sure to cover it while it’s being refrigerated, otherwise the cheese has a tendency to dry out.