As previously noted, we love our greens! (and don’t like to waste!) this preservation is a great way to use these colorful stems and make a delicious add to salads, pastas, Sandwiches or anywhere pickles are found 😊

Baby Arugula is a long-awaited treat. In the cool weather of early spring These leaves are TENDER, and mild. When you’ve had your fill of salad, or the warm weather brings bigger, spicier leaves, turn these lovelies into pesto to dress veggies, meats, pizza and pasta 😊

A big ol’ whole roasted bird brings everyone to the table. when its fat is richly golden from a life on grass and the meat is so flavorful, it'll be good no matter what you do (seriously!). but, we've got a couple tricks that we stand by for a proper roast chicken: Dry Brine + Half Hour Sizzle!

Everything is sweet in the springtime, and Kale is no exception! When warm weather begs for salads, this is our go-to, using our extra tender varieties for an easy kale salad that carries us through! This can be served on its own, under some grilled meat, or over cooked grains.

We consume radishes by the kilo at Piccalilli Farm when in season (Its OK when we both have radish breath :).  This is an easy way to get them in a spreadable, convenient and delicious format.  It’s like all the best of the insides of a radish sandwich in a convenient spread.  Put this out with some sliced bread, hard boiled eggs, smoked fish or ham and be a hero!

We love our greens, and fresh farm eggs! This is a flexible recipe that only takes a little time, and brings big satisfying smiles to our Sunday mornings, and keeps us going through the day. 

Man do we love these turnips at Piccalilli Farm!  This recipe takes the natural sweetness of these little beauties and elevates them with browning and maple syrup.  This whole recipe can be done on the stove top, just add a bit of water in the beginning and cook covered.

This time of year, Alison and Nat eat a lot of salad - I mean, we are like a bunch of rabbits at the dinner table :)  When the lettuce mix is this pretty, it’s good to indulge in some leafy greens every day.  Our favorite dressing for this time of year is a simple and delicious one that involves some immature "green" garlic.  Keep it in the fridge for up to 2 weeks, just needs a good shake before use.

Summer cooking should be simple, so here’s our easiest recipe yet! These chilies are not hot, but delightfully delicious and a touch sweet.  It does require turning on the stove, but only for a sec, and it’s totally worth it :)

What do you do when you only want to cook half a chicken? You buy a half bird from Piccalilli Farm and put a brick on it! (Seriously!) There’s more than one way to a crispy skin, and here’s an easy way to get there when you’re only cooking for two. As with all things, this one is easy to modify and alter to suit your pantry and tastes.