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Tucker Farms blog

 

basil chard and micro greens from greenhouse carrots hakurei turnips and radishes from gardenCheers to happy, healthy plates!

If you’re looking for healthy, seasonal recipes inspired by what we’re harvesting on the farm, you’re in the right place! If you want to know more about us and the inspirations behind the food: check out this post.

 

Swiss Chard Salad

June 7, 2013 · by Tucker Farms in Recipes

We LOVE Swiss Chard! It’s probably tied with kale as our favorite green, so we eat it almost daily. Though we frequently cook chard, it’s also quick and easy to use chard as a salad “mix in” or as a salad base. Chard adds a […]

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Radishes

May 19, 2013 · by Tucker Farms in Recipes

Radishes.  They are a strange little vegetable.  The cool, crisp, juicy texture is a stark contrast to the spicy, earthy  “bite” that hits your tongue after the first bite.  Kikki has always been a little perplexed and put-off by the radish.  The flavor-texture combo just […]

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Roasted Potatoes with Basil & Arugula Butter

May 19, 2013 · by Tucker Farms in Recipes

Craig loves crispy, fried potatoes, but those are messy, greasy, and not very healthy.  So, we tried to capture the crispiness of fried potatoes by roasting them in EVOO with only a tablespoon of butter.  We also added some basil, arugula, and garlic for flavor […]

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New Specialty Lettuce

March 10, 2013 · by Tucker Farms in News

When Craig proposed a “new” variety of lettuce for the greenhouse, Kikki freaked out a little.  The new specialty lettuce – branded Salanova(R) – sounded promising, but her first question was “Is it genetically engineered?”  Lots of “new” vegetable varieties on the market these days sound […]

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Creamy Mushroom Soup

March 4, 2013 · by Tucker Farms in Recipes

Momma Tucker (Craig’s mom) made us some delicious mushroom soup over the winter holidays, and the snow-flurried weekend had us craving more of it.  So, we set out to make our own version using oyster mushrooms we had in the fridge.  Kikki remembered that Momma […]

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Quinoa Stuffed Peppers with Mushrooms

March 2, 2013 · by Tucker Farms in Recipes

These stuffed peppers are another of our “what do we do with the leftovers in the fridge” concoctions. We had a bit of kale and a bit of swiss chard, some mushrooms, two peppers, a small chunk of feta, and some leftover quinoa. So, we set […]

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Brown Rice & Quinoa with Veggies

February 10, 2013 · by Tucker Farms in Recipes

This “recipe” happened in attempt to use up leftover brown rice and quinoa in a healthy one-pan entree.  (Note:  you need a pretty big pan).  The picture we snapped doesn’t really do the dish justice; it looks a bit monochromatic and bland here.  But, in […]

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Crispy Kale Salad

January 27, 2013 · by Tucker Farms in Recipes

A few months ago we saw a chef on the Food Network make a kale salad with fried kale leaves.  It looked delicious; however, it also looked a bit greasy, really messy, and way too time-consuming. So, we improvised and roasted our kale instead of […]

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Sweet & Spicy Red Cabbage Slaw Salad

May 25, 2012 · by Tucker Farms in Recipes

After an afternoon at two different markets, we just wanted something quick, easy, light, and healthy for dinner.  So we checked the fridge and pantry for some fresh, local ingredients, and came up with this sweet-spicy-crunchy and oh-so-pretty salad that was filling enough to make a […]

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