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.

Sauteed Squash @thewildharvest


3 Tbsp olive oil
3/4 cup sweet onion, diced
2 cloves garlic, minced
2 cups squash, cut into 1/2 inch cubes
2 cups zucchini, cut into 1/2 inch cubes
Salt and pepper to taste

Instructions: Heat oil over medium heat, add onions and cook until translucent.
Add minced garlic and sauce until fragrant.
Toss in squash, zucchini, salt, and pepper. Cover with a lid and cook for 5 min.
Uncover and stir. Cook for an additional 5-7 min.
Enjoy as a side to any meal.

Sweet and Spicy Cucumber Salad @thewildharvest

Ingredients: 3 Cucumbers, sliced
2 tsp salt
1 cup apple cider vinegar
1 cup water
2 1/2 Tbsp honey
1/2 tsp crushed red pepper flakes
1/2 cup diced red onion

Instructions: In a colander sprinkle salt over cucumbers and let sit. The salt will drain away the excess moisture.
In a skillet over medium heat bring the remaining ingredients to a simmer.
Simmer until the liquid is reduced to 2/3 cup and remove from heat.
Add liquid to cucumbers and refrigerate until ready to serve.

Asian Green Stir Fry

Ingredients: 1 medium onion, 1 turnip (top included), 2 cloves garlic, 2 cups mustard/Asian greens, 1-2 carrots, ¼ - ½ c. soy sauce, 1 T. honey, dash of red pepper flakes, vegetable oil, butter, brown rice, pork chops (optional).

Steps: Prepare rice as directed. Combine soy sauce, honey, 1 smashed garlic clove & pepper flakes. Chop carrots & turnip (excluding greens) into bit-size pieces and place in marinade, sit 10-20 min. Sauté onion and garlic in oil for a few minutes. Add marinated root vegetables. Continue to cook until slightly tender. Chop and add all greens. Throw in a chunk of butter & a little more soy sauce and serve on top of cooked rice.

If using pork chops, marinade in same marinade used for the root vegetables and cook in fry pan.