Zuppa Toscana from Mother Earth Farm

Serves 4-6


  • 1 medium onion

  • 1 turnip

  • 4 small potatoes

  • 3 cloves garlic

  • 5 cups greens (we like to use a mix of kale, swiss chard & mustard greens/turnip tops)

  • 8 c. chicken stock

  • 1 c. heavy cream

  • 1 lb sausage (we like spicy, or omit for vegetarian)

  • salt & pepper

    Steps: Brown sausage in large stock pot, 5 min. Add chopped onion & smashed garlic and sauté for 3 minutes. Add chicken stock, peeled & chopped turnips and chopped potatoes. Bring to a boil then reduce heat to low and simmer for about 20 minutes. Add the greens and heavy cream and let simmer additional 5 minutes or until greens, turnips & potatoes are tender. Season w/ salt & pepper. Serve alongside a side salad. **If omitting sausage, sauté onions & garlic in a few tablespoons of butter.

Bulgur Salad with Chard, Tomatoes and Cucumbers


1 bunch of chard, stems included, roughly chopped

1 pint cherry tomatoes halved or quartered

2 cucumbers , diced

1 lemon (juice and zest)

1 cup bulgur wheat

1/2 sprig rosemary finely chopped

EVOO, salt & pepper to taste


Combine bulgur with 2 cups of water, bring to a boil then reduce to a simmer and cook covered for 12-15 minutes. Once bulgur is finished, add all remaining ingredients as well as ample EVOO, salt and pepper. Serve room temperature.

Ketchup @thewildharvest

Serving: 3 pints

3 lbs of tomatoes, chopped
1/2 cup onion, diced
1/2 cup apple cider vinegar
2 1/2 Tbsp honey
1 tsp brown mustard
1/2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp black pepper

1. Add all ingredients to a pot and bring to a boil, simmer for up to an hr.
2. Remove from heat and blend ingredients.
3. Pour into a mason jar and store in the refrigerator for up to 14 days.

** You can separate and freeze some for future use.

Mozzarella Tomato Spears @thewildharvest

4 large tomatoes, sliced
1/2 cup basil, chopped
1 Tbsp olive oil
1 cup mozzarella
1 cup parmesan

1. Preheat the oven to 400 degrees.
2. Line a baking sheet with parchment paper.
3. Spread out the tomato slices on the baking sheet. Top each slice with cheese, basil, and drizzle with olive oil.
4. Bake for 10 min or until cheese is melted.
5. Turn off the oven and turn on the broiler, broil for 2-3 min.
6. Enjoy!

**Also try this on a grill, line the grill rack with foil.

Squash Casserole @thewildharvest


1 Tbsp olive oil
1 cup water
2 cups squash, sliced (zucchini, yellow, or both)
1 cup string beans, chopped
1 white onion, diced
2 cloves of garlic, chopped
Salt and pepper
1 cup milk (any kind)
2 eggs, beaten
2 cups bread crumbs (I shredded Ezekiel bread)
1 cup cheddar cheese (I used a dairy free brand)

1. Heat oil in a skillet.
2. Add chopped onions and garlic, cook until transparent.
3. Add sliced squash and beans, pour in water, cover, and steam for about 5 min or until squash is soft.
4. Preheat oven to 400 degrees.
5. In a medium bowl, mix bread crumb and cheese together.
6. Separate half of the bread mixture into a smaller bowl.
7. Add beaten eggs and milk to the larger bowl with bread mixture, mix well.
8. Pour the squash into a 9" by 13” baking dish, stir in egg mixture, then top with the remaining bread crumbs and cheese. Salt and pepper well.
9. Bake for 25 min.