Need some ideas and inspiration, or maybe some very specific instructions to make these fresh items shine on the breakfast/lunch/dinner table?

We will be providing recipes for you with season and produce availability in mind. And they will be good ones too! Some difficult, some easy-peasy.
Tested personally at Farm Where Life is Good.

Please add your favorites here too and comment on those you’ve tested yourself!

(Choose the “All Recipes” and scan alphabetically. Sorry, the search feature and categories feature do not appear to work for the recipe section.)


Recipes in Season (5)

Chedda -n- Chive Biscuits

I just love biscuits. These are great as a side to a soup or even accompanying a savory breakfast.

Source: Adapted from: The Uncheese Cookbook by Joanne Stepaniak (Entered by Lara Rasmussen Anderson)
Serves: 1 doz biscuits

1 cup soymilk
1/2 cup green olives w/ pimentos
2 Tbsp seasoned rice vinegar
2 Tbsp nutritional yeast
1 tsp onion granules
1/4 tsp mustard powder
1/4 tsp garlic granules
1 1/2 cup unbleached AP flour
1 1/2 cup whole wheat pastry flour (or all AP is ok)
2 tsp baking powder
1/4 cup minced chives      View Available Products
3/4 tsp salt
1/2 tsp baking soda

Step by Step Instructions
  1. Preheat oven 400F
  2. Place first 7 ingredients in blender and whiz until smooth.
  3. In a large bowl, stir together remaining dry ingredients + chives. Make a well in the center and pour in the blended mixture. Stir until well moistened, but don't over mix. It will be sticky.
  4. Drop by spoonful onto parchment papered, oiled or non-stick baking sheet. Bake 15-20min or until just starting to brown. Cool on wire racks. Serve warm or room temp.


Comments added by fellow market members.