Recipes

We hope these recipes inspire you to use your Woodside Farms bounty creatively in the kitchen! If you have a delicious recipe to share, please send it our way!

Head Lettuce

Salads, lettuce wraps, burger toppings, oh my!

We’re set up in The Barn at Woodside Far

Swiss Chard

Swiss chard is a relative of beets so you may get a hint of beet flavor, but it is every bit as versatile as its cousins kale & spinach!

Kale

One of the most popular Brassicas, kale is well-known for its plethora of health benefits, and we think it tastes darn good, too! It can be sauteed with olive oil, salt & pepper or thrown in smoothies, but if you want to mix it up, try one of these mouth-watering recipes!

Collard Greens

More commonly found in southern US recipes, this leafy green is a cousin of kale, turnip greens, & mustard greens. Collards are typically tough and bitter when raw, but turn into a delicious dish when cooked long and slow.

Bok Choy

Sometimes referred to as white Chinese cabbage, Bok Choy is delicious eaten raw or cooked and has a very slight mustard taste.

Fennel

This native Mediterranean veggie has a mild licorice flavor and is packed with vitamin C. The bulb, stalks and feathery leaves can all be eaten.

Scallions

Also known as green onions or bunching onions, scallions have a milder flavor and lack the developed bulb of traditional onions.

Too many delicious options to choose from so here is a list:

32 Delicious Ways to Use Scallions

Summer Squash

Encompassing both yellow squash and zucchini (they can be used interchangeably), summer squashes are best when picked small-medium sized. Larger squashes can be used well in zucchini bread.

Cucumbers

We grow both slicing and pickling cucumbers. Both can be eaten raw, but the pickling cucumbers are smaller and, as you've probably guessed, often used to make pickles!

Kohlrabi

This unique looking vegetable is part of the cabbage family. The edible stem swells into a globe shaped "bulb" where the leaves attach. Often eaten raw, it has a sweet and mild flavor similar to broccoli stems. Its thick skin helps with long storage but needs to be peeled off to reveal its crisp and tender texture.

Turnips

Move over, potatoes, there's another starchy vegetable in town! The turnip is a root vegetable in the mustard family, grown for its white, fleshy taproot.

Radishes

A zesty root vegetable, radishes can be eaten raw or cooked. You can also eat the radish greens!

Potatoes

This delicious, starchy, root vegetable needs no introduction...

Basil

Fresh herbs take any dish to the next level. Basil can be used to add flavor to soups, salads, or any other dish. My very favorite way to use basil is pesto sauce!