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Green Bean, Walnut, and Feta Salad

(from and in their hall of fame)
1 lb. fresh French Beans, trimmed, cut in half
1 lb. fresh Yellow Beans, trimmed, cut in thirds
½ large purple onion, thinly sliced
4 oz. crumbled feta cheese
1 cup chopped walnuts or pecans, toasted
3/4 cup olive oil
1/4 cup white wine vinegar
1 tablespoon chopped fresh dill
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
Boil the Yellow Beans for about 5 minutes and immediately plunge into cold water to stop the cooking process; drain and pat dry.  Boil the French Beans for only 2 minutes, plunge into cold water and pat dry.  You can do this a day in advance.  Store in fridge
Toss together green beans, onion, cheese, and walnuts in a large bowl.  Cover and chill 1 hour.
Whisk together olive oil and next 5 ingredients, cover and chill 1 hour.
Pour vinaigrette over green bean mixture, and chill 1 hour; toss just before serving.


“A Blue Ribbon winner at the county fair” from Karen Gould.
Taken from Recipes From the Heart of the Central Coast from the Assistance League of SLO County
½ cup butter
1 ½ cups sugar
1 cup flour
2 tsp. baking powder
½ cup milk
2 cups berries of your choice
1 cup water

Preheat oven to 325 degrees F.  Cream butter and ½ cup sugar; add flour, baking powder and milk.  Mix well.  Pour into buttered 8-10 inch pan.  Spread berries evenly over the batter. Sprinkle with 1 cup sugar and cover with water.  Bake for 40 minutes.  May be served with whip cream or ice cream.  Serves 4-6 people.


Raspberry Lemon Pudding Cakes


2 Large eggs, separated
½ cup granulated sugar
3 tablespoons flour
2 tablespoons melted butter
Finely shredded zest of 1 lemon
3 tablespoons fresh lemon juice
1 cup low fat (1 %) milk
1/8 teaspoon cream of tartar
about 3 packages raspberries and or/blueberries, divided
Powdered sugar


  1. Preheat oven to 350. Set 6 ramekins (2/3 cup size) in a 9×13 inch baking pan.
  2. In a medium bowl, whisk together egg yolks and granulated sugar until thick and creamy. Whisk in flour, butter, lemon zest, juice, and milk until blended.
  3. In a deep bowl with a mixer on high speed, beat egg whites and cream of tartar until whites hold stiff, moist peaks when beater is lifted. Stir ¼ of whites into yolk mixture until blended, then gently fold in remaining whites. Gently fold in half of berries.
  4. Spoon batter into ramekins, fill to top. Pour enough hot tap water into baking pan to come 1 inch up the sides of the ramekins.
  5. Bake until cake layers are set and tops are golden, 30 to 35 minutes. Remove ramekins from water; let cool at least 30 minutes. Serve with more berries on top and a dusting of powdered sugar.
Make Ahead: chill airtight up to 1 day; pudding layer will become more distinct


Whole Roasted Yams with Maple-Allspice Butter

1 cup (2 sticks) butter, room temperature
¼ cup pure maple syrup
½ teaspoon salt
½ teaspoon ground allspice
½ teaspoon ground black pepper
8 small red yams, oval-shaped
Mix first 5 ingredients in medium bowl. (Can be made 3 days ahead.  Cover and chill.  Bring to room temperature before using.)
Preheat oven to 375 degrees.  Lightly pierce potatoes all over with fork.  Place yams on a cookie sheet.  Bake until tender when pierced with fork, about 1 hour.  Cut cross in top of each potato.  Using even mitts to protect hands, squeeze potatoes gently in from sides, forcing crosses to open.  Spoon 1 tablespoon butter into each potato.  Serve, passing remaining butter separately.  Makes 8 servings.

Ruth’s Pasta Broccoli Dish

¼ cup olive oil
3 cloves garlic, minced
½ lb boneless, skinless chicken, cut 1/2 “ wide strips
2 cups broccoli florets
1 can stewed tomatoes, drained
1 teaspoon basil or 2 tablespoons fresh
Pinch red pepper
Salt & pepper to taste
¼ cup dry white wine
¾ cup chicken broth
1 tablespoon butter
½ lb bow tie pasta
Grated parmesan cheese
It helps to have all the ingredients measured out and ready at hand before starting this dish.
1.Cook pasta as directed
2.In a large skillet, sauté oil and garlic for 1 minute
3. Add chicken and cook 7-10 minutes.
4. Add broccoli and sauté until crisp-tender
5. Add tomatoes and spices
6. Add wine, chicken broth and butter
Cook 3-5 minutes until heated through.  Add pasta to skillet and toss until heated through. Serve with fresh parmesan. Serve with corn bread and, of course, a large salad!

Oven Roasted Potatoes with Cauliflower

1 envelope Lipton Recipe Secrets onion recipe Soup & Dip Mix (or other seasonings you prefer)
2 lb.  small potatoes, washed and sliced
Cauliflower florets
1/3 to ½  cup olive oil
Preheat oven to 450 degrees F.  In a large plastic bag, add all ingredients, close bag and shake until potatoes and cauliflower are evenly coated.  Empty into a shallow baking or roasting pan, discard bag, bake stirring occasionally, 40 minutes.  Makes 6-8 servings.

Mashed Sweet Potatoes (Yams) and Pears

(from Bon Appetit magazine)
5 Pounds yams
6 tablespoons unsalted butter, room temperature
4 Large firm but ripe Bartlett pears (or D’Anjous) peeled, cored, cut into slices
¾ cup (or more) pear nectar (found in canned juice isle)
¼ cup sugar
½ teaspoon cinnamon


Preheat oven to 400 degrees. Pierce potatoes in several places with fork. Place on baking sheet; bake until very tender when pierced with knife, about 1 hour. Remove from oven and let cool. Meanwhile, melt 2 tablespoons butter in large skillet over medium-high heat. Add pears, sauté until beginning to soften, about 5 minutes. Add ¾ cup nectar; bring to simmer. Reduce heat to medium-low, cover and simmer until pears are very tender, adding more nectar if mixture sticks to skillet and stirring often, about 4 minutes. Transfer to food processor and puree. Peel sweet potatoes; place in large bowl of electric mixer. Add 4 tablespoons butter, beat until smooth. Mix in pear puree, sugar and cinnamon. Season with salt and pepper. Transfer to a buttered 13x9x2 inch glass baking dish. (Can be prepared 1 day ahead, cover and chill.) Bake uncovered until heated through, about 20 minutes.

Lemon-Scented Sugar Snap Peas

(from Southern Living)
¾ lb. snap peas
1 tablespoon butter
1-2 garlic cloves, minced
1 tablesppon fresh lemon juice
1 teaspoon grated lemon rind
¼ teaspoon salt
¼ teaspoon freshly ground pepper
Cook peas in boiling salted water 3-5 minutes or until crisp-tender.  Drain and plunge into ice water to stop the cooking process.  Drain.  Melt butter in a medium skillet over medium-high heat; add peas and sauté 3 minutes.  Add garlic and remaining ingredients.  Sauté 2 minutes or until thoroughly heated.  Serves 2.

Kale Chips

“These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one.”
1 tsp salt
1 tbl olive oil
1 bunch of kale
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes

Grilled Corn-on-the-Cob

(from Chez Panisse Vegetables)

To prepare corn for grilling, peel back the husks but do not tear them off.  Tear out and discard the corn silk, and then pull the husks back over the cobs.  (Some cooks moisten the husks with water before grilling, which helps keep them from burning, especially over a very hot fire.)  Put the cobs on a hot grill over a medium-low fire for 7-8 minutes, turning every few minutes.  Before serving, check one to make sure it is done.  Serve with sweet butter and salt, or serve with lime wedges and a mixture of salt and cayenne to sprinkle on the corn.

English Peas or Fresh Green Peas

Shell these peas (have the kids do it or sit in front of the TV, or better yet, outside watching the sunset with a glass of wine!)  You can store your shelled peas in the fridge for later cooking.  To cook, just briefly boil your peas in some water, until the desired doneness (should only take 2-4 minutes).  Add butter and a bit of salt if desired.
Alternate Recipe from Sunset Magazine
Bring a large pot of salted water to a boil. Add shallots and cook until tender, 10 to 15 minutes. Transfer to a bowl and let cool; cut any large pieces into halves or quarters. Bring water back to a boil, add peas, and cook until just tender, 2 to 4 minutes. Mix with shallots and serve.

Normandy Cream Peas (from Odile Ayral)

Shell your peas and cook for 1-4 mintues.  Add a tablespoon or two of heavy cream or (better yet) crème fraiche.  Odile likes to add mushrooms to this mixture, so fry small white or brown mushrooms with shallots until done.  Add to the peas, then add the cream.

Corn and Toasted Tomato Salsa

(from Chez Panisse Vegetables)

1 large ripe tomato
1 spring thyme
2 sage leaves
2 tablespoons extra-virgin olive oil
2 tablespoons fresh corn kernels
Salt and pepper
Preheat oven to 375 degrees F.  Peel and seed the tomato, and cut into ½ inch dice.  In a small baking dish, toss the tomato with the thyme and sage and 1 tablespoon of the olive oil.  Put the dish in the oven and roast for 20 minutes, stirring occasionally.  Remove from the oven, allow to cool, and remove the thyme spring and sage leaves.  Toss together with the remaining tablespoon of olive oil and the corn, and season to taste.  Serve as a garnish for corn soup, with corn chips, or with grilled fish.  Makes 1 cup.

Corn and Green Beans

(from Chez Panisse Vegetables)

Slice corn kernels off the cob with a sharp knife.  Top and tail some slender green beans.  To a pot of boiling water, add the beans, after a minute or two, when they are just about cooked, add the corn.  After another minute or two, drain the vegetables and put them in a warm bowl with a little butter, salt, pepper, and some chopped parsley or basil.

Cheese Ravioli with Kale Pesto and Roasted Carrots

(recipe from Real Simple Magazine: 20 minutes, serves 4)
1 lb carrots, sliced
6 tablespoons olive oil
Kosher salt & black pepper
2 tablespoons roasted almonds
1 clove garlic
½ bunch kale, stem discarded and leaves torn (about 3 ½ cups)
1 ½ ounces grated Parmesan (1/3 cup), plus more for serving
½ teaspoon grated lemon zest
16 to 18 ounces fresh or frozen cheese ravioli
  1. Heat oven to 450 degrees F.  Toss the carrots, 2 tablespoons of oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet and roast, tossing once, until tender, 10-12 minutes.
  2. Meanwhile, pulse the almonds and garlic in a food processor until finely chopped.  Add the kale, Parmesan, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper; pulse until finely chopped.  With the machine running, add the remaining 4 tablespoons of oil.  Process until smooth.
  3. Cook the ravioli according to the package directions.  Reserve ½ cup of the cooking water; drain the ravioli and return them to the pot.
  4. Add the carrots, pesto, and ¼ cup of the reserved cooking water and toss gently to coat 9adding more cooking water as needed to loosen the sauce).  Serve warm, sprinkled with extra chopped almonds and Parmesan.  (The Pesto can be made ahead.)

Best Ever Bruschetta


1 baguette, cut in half length-wise and toasted
2 teaspoons minced garlic
3 tablespoons extra-virgin olive oil
¼ cup grated parmesan cheese
2 ½ cups minced roma or heirloom tomatoes (cut so fine it’s almost a paste)
1/3 cup thinly sliced fresh basil leaf
2 tablespoons balsamic vinegar
½ teaspoon salt
1 teaspoon fresh ground pepper
1. In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
2. Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
3. Slice the bread into individual pieces and spoon the mixture on top.


This is Hazel Talley’s delicious recipe, which Rosemary Talley still makes for our birthdays at the farm!               
4 eggs
2 cups sugar
1 ¼ cups Wesson oil
2 cups flour
2 tsp. baking soda
½ tsp. salt
¼ tsp. cinnamon
½ tsp. allspice
3 ½ cups grated carrots
½ cup chopped walnuts

Cream sugar and eggs until dissolved. Add oil to egg mixture. Sift dry ingredients together then add to egg mixture. Mix well, then fold in carrots and nuts. Bake in three 9” pans that have been greased and floured and lined with wax paper. Bake 375 for 35 minutes. Let cool for 10 minutes before removing.
Cream Cheese Frosting:
1 eight oz. package cream cheese
1 cube butter
1 box sifted powdered sugar
1 cup whipping cream, whipped
Cream together cream cheese and butter. Beat in powdered sugar. Fold in whipped cream.


In a large bowl, mix 8 ounces softened cream cheese and 6 tablespoons powdered sugar with a fork or whisk until fluffy.
Add 1 cup whipped topping and 1 teaspoon lemon juice.  Stir until smooth. Layer cream cheese mixture in glasses with any or all of the following: sliced strawberries, blueberries, raspberries and red or blue jello.



(adapted from Fannie Farmer Baking Book)
This is a basic apple pie recipe.  You can use any type of apple or even mix them.  Just adjust your sugar, cinnamon and nutmeg according to the sweetness of the apples.  Use full recipe for tart apples like Pippins or Granny Smiths or half the amounts for sweeter apples like Gala.   Measure a full 8 cups heaping or a bit more to have a nice full pie.  Invest in a good apple peeler (check out Williams-Sonoma’s) and a deep dish pie plate.  You’ll use them forever!
8 cups peeled, sliced apples
¾ cups sugar (see note above)
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons flour
1/8 teaspoon salt
1 tablespoon fresh lemon juice
2 tablespoons butter
1 egg, beaten for brushing over the top crust before baking
Double Pie crust (try Betty Crocker’s Pie Crust mix found in the cake mix section of your store.  You just add water to make the dough, split dough into halves and roll out to make a top and bottom crust.)
Lay a piece of heavy aluminum foil on the bottom of your oven to catch bubble over juices.
Preheat oven to 425 degree F
Stir together all or half of the sugar, cinnamon, nutmeg, flour and salt, depending on the kind of apples you have.
Sprinkle some of the mixture over the apple slices, toss and flavor with lemon juice. Now taste carefully.  Add the rest of the spices and sugar as needed.
Spread the apples over the dough-lined pan, mounding them in the center.  Dot the apples all over with bits of butter.
To make a “Lattice Top” crust:
After you have rolled out the dough as for a top crust, cut it into strips ½ to ¾ inch wide.  You’ll have 12 to 14 strips of varying lengths.  Using the shorter strips first, then the longer ones as you get to the center, and shorter ones at the opposite edge, place half the strips of dough over the filling.  Now pull every other strip back and place the first short crosspiece strip on.  Return the pulled-back strips to their former position, pull back alternate strips, and place on the next crosspiece.  Continue weaving strips of dough in this fashion until all are used up and pie is covered.  Fold the overhang up over the ends of the strips and press firmly.  Decorate or flute the edges.
Brush the beaten egg over the finished crust for a nice brown pie top.
Bake at 450 degree F for 30 minutes then reduce the heat to 350 degree F and continue baking for 20-30 minutes more.
When the pie is done, you may see some juices bubbling up around the edges and through the vents.  The crust should be brown (if it starts to get too brown during baking, put some pieces of aluminum foil on top loosely around the edges),  and a thin, sharp knife inserted through one of the vents will pierce the apples easily.  If the apples are still firm, bake a few minutes longer and test again.  If in doubt, it’s better to bake a few minutes longer than to risk having undercooked fruit.  Remove the pie from the oven and set the pie pan on a rack to cool.  Take a picture and enjoy!


(from the Boston Globe)
Romano beans are also referred to as Italian flat beans or Italian snap beans.
1 lb romano beans, stem ends trimmed
¼ cup olive oil (or a bit less)
3 cloves garlic, smashed
Dried or fresh thyme
Salt and pepper to taste
Set oven to 450 degrees
Put beans in a zip lock plastic bag.  Mix the olive oil, garlic and seasoning.  Pour into baggie and mix with the beans thoroughly.
Spread beans into a single layer on a large, rimmed, sprayed baking sheet or glass dish.
Roast for 15-20 minutes, turning once, or until the beans are tender and browned.
Serve warm or at room temperature.


(This recipe from customer Kristina Albrecht)
Preheat oven to 350 
Tomatoes! (I used 5, they were pretty big)
Couple TB fresh rosemary
5 cloves of garlic, diced
2 TB dried oregano
Salt, pepper
Extra virgin olive oil 
Pour some olive oil into a pyrex or enameled cast iron pan. Don’t use aluminum for this as it reacts with the acidity in the tomatoes.
Slice the tomatoes in half (horizontally), removing the stems if you prefer. 
Rub the cut halves in the olive oil, sprinkle them with some of the garlic/rosemary/oregano/salt/pepper, and then place them cut side down in the pan. 
Drizzle some more olive oil on the tops, then sprinkle with the rest of the herbs and garlic. 
Place in the oven for 2 hours or so, until the tomatoes get wrinkled and dry looking. A couple of our tomatoes were HUGE so I baked it a bit longer. They will release a lot of juices, don’t pour it out!  Enjoy them as-is on crusty french bread with feta cheese, or pour the entire contents of the pan into a blender or food processor and made the best tomato sauce you’ve ever had.