Locally grown tomatoes in this soup will really hit the spot
Fresh cabbage turned into this crisp salad is perfect for a picnic or as a side to dinner
Great recipe to use up the zucchini and yellow squash that are abundant towards the end of summer!
A twist on a cake recipe that packs in some farm-fresh beets!
Use fresh-picked herbs to make a tasty dip that can accompany a vegetable platter and more.
This roasted potato salad is delicious served warm and also packs well to serve at a picnic or BBQ.
Use our rainbow colored Bright Lights Swiss Chard to create this asian-inspired stir-fry.
The scape of the garlic is harvested in late spring to allow the plant to focus its energy on producing a large bulb of garlic. Use the scapes as you would garlic, or make this delicious pesto - great on pasta, potatoes, and bruschetta, or in sauces and stir-fry!
Lacinato, or Tuscan, Kale has the same appearance as dinosaur skin. Use this kid-friendly recipe to make healthy veggie chips!
An innovative way to incorporate more healthy greens into your diet.
Use spaghetti squash as a replacement for pasta in this flavorful meal.
Recipe from Farm Chef, Sherry Swanson, to be featured at our Mother’s Day Brunch, paired with Jones Chardonnay
Be Good to the Land and the Land will be Good to You.
Philip James JONES, FARM FOUNDER, 1821-1912