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.

Mediterranean Salad @thewildharvest

Ingredients: 1 cucumber, sliced; 1/3 c. parsley'; 1 1/2 c. cherry/grape tomatoes; 4 c. kale, chopped; 4 scallions/green onions; 1/2 c. Kalamata olives; 4 T lemon juice; 1 c. Bulgur; 4 T olive oil; salt & pepper; 1 oz. Feta

Steps: Prepare bulgur as directed on package. Mix lemon juice, olive oil, salt and pepper together in a small bowl. Add all chopped ingredients and bulgur into a separate large bowl and toss. Pour dressing over the salad and toss once more. Enjoy!

Kale & Kohlrabi in a Lemon Sauce @Thewildharvest

Ingredients: 1 bunch of Kale, shredded; 1 Kohlrabi, peeled and chopped into cubes; 1 large sprig of Rosemary; 1 Lemon, juiced and 1/4 cup zest; 2 Garlic cloves, minced; 2 Tbsp Olive Oil; 1 cup Vegetable stock; Salt and Pepper

Steps: Preheat oven 450 degrees
(To peel kohlrabi, use a vegetable peeler to remove outside layer. Then dice into small cubes.)
Toss kohlrabi with rosemary, salt, pepper, and 1 tbsp olive oil.
Bake for 15 min, flip then bake or another 10-15 min. Or until soft and slightly brown.

Boil vegetable broth and juice of the lemon. 
Simmer and add in chopped kale and garlic, let it simmer for about 5 min or until the kale has softened. 

Serve the kohlrabi over a bed of lemon kale and top with the zest from the lemon.

Mexican Cesar Salad

Ingredients: 1 bunch kale chopped (see notes), 1 bag mixed greens, 1/2 pint sugar snap peas chopped, 2 scallions (green & white) chopped, 1/2 c. cojita or feta cheese.

Dressing: 1/2 c. EVOO, 1/2 hot pepper (jalepeno or banana) seeds removed and finely diced, 1-2 garlic scapes finely diced, 2 T. red wine vinegar, 2 t. worcestshire sauce, salt & pepper to taste

Steps: First prepare the dressing by combining all dressing ingredients. Let dressing sit for 30 min-1 hour (on counter, not in fridge) to let flavors infuse with each other. To prepare the salad, strip kale from stem (like you’re straightening a pipe cleaner) then roll up leaves and chop. Wash greens and add to large bowl with kale. Add in peas, scallions and cheese and top with dressing right before serving.

Sautéed Buttery Greens @thewildharvest

Ingredients: 2 c. chopped kale, 2 c. chopped mustard greens, 1 T grass fed better, 1 T minced garlic, 1/2 white onion diced, salt & pepper

Steps: Warm butter in skillet over medium heat. Add garlic and diced onion. Cook until translucent. Toss in the greens and cook for about 2 minutes or until wilted down. Sprinkle with a little salt and pepper.

Enjoy this with eggs or over a salad for a flavor explosion! Can also be a side dish to any meal.