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 in the garden or field all day. Below we'd like to share some of our Commercial Grower Sales Representative's favorite recipes for the spring eating season.

Got a go-to spring recipe of your own to share? Post below in the comments!

Ada Snyder @adasnyder

Ada serves commercial growers in Alaska, Idaho, Minnesota, Montana, North Dakota, Oregon, South Dakota, Washington, and Wyoming.

Chive Pesto

Ingredients for 1 ½ cups of sauce:

  • 4 cups (or more) chopped fresh common chives
  • 2 oz nuts (about 1/3 cup, I always use pine nuts and slightly toast them)
  • 1 cup freshly- grated Parmesan cheese
  • 1 garlic clove, roughly chopped (I usually do 3-4 cloves..more is always good)
  • ¼ cup (or more) olive oil
  • Salt to taste

Toss the chives, nuts, cheese and garlic into the work bowl of your food processor. Pulse until all ingredients are finely-chopped. Then, with the machine running, add olive oil to desired consistency. Add salt if desired.

One 1/4 cup oil will give you spread-able pesto; add more oil to produce a pourable sauce for pasta. Serve on crackers, on slices of toasted baguette, on cod or other white fish, or toss with pasta.

Paul Feenan @paulfeenan_hmos

Paul serves commercial growers in the U.S. states of Maine, New Hampshire, Vermont, Massachusetts, Michigan, Rhode Island, Connecticut and Wisconsin.

Kale and Beans with Italian Sausage and Brown Rice


  • Short grain brown rice (other rice will work but this is really a dish for this type)
  • Sweet Italian sausage – Sliced after baking (Others will work too – i.e. Chorizo)
  • Kale – As much as you can stuff into a 12” skillet AND THEN SOME. Freshly washed (so it is still holding some water), chopped into strips.
  • 1 – 2 cans of Cannellini Beans – Pretty well drained
  • 1 onion (preferable sweet but it does not matter too much)
  • 1 clove of garlic
  • Olive oil for sautéing
  • Rice wine vinegar (seasoned if you like)
  • Salt and pepper
  • Feta cheese for garnish

Cook a pot of brown rice (start this while you prep everything else.) Bake sweet Italian sausage in the oven at 375.

In a 12” skillet:

  • Sautee onion and garlic for a short period in ample olive oil.
  • Add beans and cook for a while. Increase temp in preparation for adding kale.
  • Add kale to hot pan and mixture. Moisture on kale should sizzle.

I use tongs to bruise and pressure the kale down so I can add more than the pan will want to hold in the first batch. Once the kale is starting to wilt, add a generous couple of dashes of the vinegar. Salt and pepper to your taste.

Serve sautéed kale and beans on rice and top with slices of your favorite Italian sausage. Add crumbled feta at the table.

Sara Riegler @sara_highmowingseeds

Sara serves commercial growers in Arizona, Hawaii, California, Colorado, Nevada, New Mexico, Puerto Rico, Texas, Utah and the Virgin Islands.

Snap Pea & Radish Salad with Caesar Dressing

This recipe is a simplified version of the “Fresh Bean Salad” from a favorite cookbook of mine, Homemade by Yvette van Boven. Every year around this time, I start to crave this salad. It reminds me to seed the radishes. I feel hopeful for it as I urge the tiny pea seedlings to grab onto their trellis (and, hopefully, to beat the frosty nights, since I seeded them about 3 weeks early in reckless abandon). It’s a simple salad that can be expanded upon – cold, roasted chicken is a nice addition, as are some homemade croutons and/or pepitas. You could use kale as a base. You can add other kinds of beans if you’d like (Yvette’s version includes blanched green beans and favas). For me each year, it does a marvelous job of initiating the season of eating fresh veggies again.


For the dressing:

  • 1 clove garlic, crushed
  • 2 TBSP mayonnaise
  • 2 TBSP sour cream or thick yogurt
  • ½ cup grated Parmesan cheese
  • 1 anchovy fillet
  • Juice of ½ lemon
  • Salt & pepper (taste before adding – the cheese & anchovy are salty)

Mix the dressing ingredients, and toss it all together!

Daniel Eggert @organic.dan

Daniel serves commercial growers in the U.S. states of Alabama, Arkansas, Florida, Georgia, Illinois, Indiana, Iowa, Kansas, Kentucky, Louisiana, Mississippi, Missouri, Nebraska, North Carolina, Ohio, Oklahoma, South Carolina, and Tennessee.

Honey Garlic Roasted Carrots


  • Fresh carrots (multicolored are prettier)
  • Fresh garlic (to taste, I would say 1 clove for every 1-2 carrots depending on size)
  • Honey
  • Olive Oil (depending on size of recipe 1 tsp or more)
  • Salt
  • Pepper

Cut carrots into quarters lengthwise and then into about 2-3inch chunks. Toss carrots in enough olive oil to just coat. Mince fresh garlic cloves and add to carrots, sprinkle with salt and pepper to taste and toss carrots again.

Spread carrots in a single layer in a baking dish (I prefer to use glass, but a roasting pan will do as well). Drizzle with honey to taste, personally I like to get a thin stream of honey going and then make sure that each carrot is fairly covered. Bake in the oven at 350 for at least 20-25 minutes.

If you like softer carrots you can bake for close to 45+ minutes (keep an eye on them), but I like mine with a bit of crunch.

Aaron Varadi @aaron_varadi

Aaron serves commercial growers in the Canadian provinces of Alberta, British Columbia, Labrador, Manitoba, New Brunswick, Newfoundland, Northwest Territories, Nova Scotia, Nunavut, Prince Edward Island, Quebec, Saskatchewan and Yukon.

Roasted Radish Recipe

This time of year, I always seem to have more radishes than I know what to do with. But it took me about 5 years into my farming career to come across this simple yet revolutionary recipe: roasted radishes. Something about it wasn’t very intuitive, but once I tried it, it’s been my go-to. And kids find it a more appealing way to eat radishes, as the roasting cooks off that Brassicaceous heat and pungency, and you’re left with a silky smooth, sweet, delicious root.


  • 2 bunches radishes, trimmed and halved
  • 2 tablespoons olive oil
  • 2 cloves of minced garlic
  • 1 teaspoon of any herb you like
  • Salt to taste

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil. Stir olive oil, garlic, and whatever herbs you’re using together in a large bowl, then add the halved radishes and toss it all together to coat the radishes. Spread the radishes onto the baking sheet and sprinkle with salt.

Roast until tender but firm in the center, tossing every 5 minutes for a total of 15-20 minutes.