Recipes

  1. Sales Reps Favorite Summer Recipes

    The harvests are coming in strong and there’s a little bit of everything from fresh tomatoes and carrots to herbs and alliums. The summer growing season is an amazing time to eat and share a special meal with the ones you love. Here at High Mowing, eating is a big deal. Most of our staff have farms and gardens of...
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  2. Sales Reps Favorite Spring Recipes

    As you can probably imagine, all of us here at High Mowing are pretty food motivated. When you talk about growing delicious crops all day, it's hard not to develop a serious appetite. Spring is an amazing time for making meals and we know just how hard it can be to get creative in the kitchen when you've been hustling...
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  3. Do More With Your Hot Pepper Harvest

    Have you ever accidentally ordered too many hot pepper plant varieties and then accidentally planted too many hot pepper plants out of pure excitement for summer flavors? Of course you have! We've all been there; the seed catalog is open and the varieties are impossible to pass up. You think one or two plants of each type will be just...
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  4. Cichoria!: Italianize your Farm and Round Out your Season with Bitter Sweet Chicories

    Umami is not the only neglected flavor to resurge mainstream taste as of late. Amaro has recently become a household word and we can thank the often chicory-infused Italian liqueurs for giving bitter its trendy new platform. Not only does every restaurant menu in New York City now feature a variation of a chicory salad, but every dive bar mixes...
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  5. Growing for Preservation

    In the Northeast, August marks the traditional beginning of harvest season.  While season extension has many growers harvesting year-round or close to it, August through September can still claim the heaviest, and most diverse, yields of the year.  With tomatoes weighing down the vine, zucchini overflowing in the fields, and cabbage sizing up in time for kraut-making, we’re now in...
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  6. Spring Recipes: What To Do With All Those Greens!

    Follow the links in each paragraph to get inspired and use the abundance of fresh greens you’re harvesting or buying this spring! If you still need seed for any of these greens, there’s plenty of time to order and plant them for a summer crop. Click on the image next to each crop to visit our product pages. Spinach  Nobody...
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  7. Balsamic Goat Cheese Pesto Pizza by Pete's Greens CSA

    March 14th is "Pi Day", so we're celebrating with a recipe for a pie full of veggies. This recipe is courtesy of Pete's Greens CSA  in Craftsbury, VT and stars some surprising (but delicious!) root vegetables: kohlrabi and rutabaga. The original recipe from the Pete's Greens CSA newsletter can be found here. I love the flexibility and creativity that can...
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  8. Growing Organic Sprouts for a Burst of Winter Greens

    You can’t beat the flavor of a fresh and verdant homegrown salad in the midst of winter. All it takes is a mason jar, a sprouting lid, water, and seed . . . and a little bit of time and care. Whether you choose to use a sprouting tray or this mason jar method, growing sprouts is easy and well worth the effort...
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  9. Chef's Table: A Taste of the Culinary Breeding Network

    Black Futsu Squash The Culinary Breeding Network (CBN) is a group of plant breeders, chefs, seed growers, farmers and produce buyers dedicated to discovering and developing vegetable varieties with superior culinary qualities that thrive in the unique climate of the Pacific Northwest. In particular they work to identify varieties of interest, connect plant breeders with chefs to produce desirable varieties...
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  10. Lacto-Ferment the Harvest Kit GIVEAWAY!

    When the weather turns cooler and the farm and garden chores begin to ease up here in northern VT, our thoughts turn to stashing the harvest for winter meals. We want you to eat local year-round, too, wherever you live – so this month one lucky winner will receive a lacto-fermenting kit to preserve healthy, delicious krauts, kimchis and pickles...
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