Recipes

Cook what you grow

Farmer Chris’s Kitchen

The recipe sits on top and the story sits below it, so dinner never has to scroll past my childhood.

Grilled sweet corn in the husk on the plate, with blistered shishitos and roasted vegetables

Grilled Elotes

Grilled sweet corn with a lime and chile crema, cotija and cilantro.

Dragon's Tongue, yellow wax and green snap beans mixed together, filling the frame

Heirloom Snap Bean Salad

Dragon's Tongue, wax and green snap beans in a sharp 2:1 vinaigrette, with toasted almonds and torn tarragon.

Turnips, carrots, leeks and radish going over open flame in a grill basket and a cast iron pan at the farm

Grilled Romaine and Root Vegetable Salad

Charred Little Gem hearts over roasted baby beets and carrots, on a smear of goat cheese.

Halved carrots and broccolini roasted cut-side down across a sheet pan

Roasted Carrots and Broccolini, Cut-Side Down

Staggered on one sheet pan, glazed with honey and lemon at the last minute, finished with a carrot-top gremolata.

Heirloom tomatoes graded red through orange and yellow to green across a black harvest bin

Heirloom Tomatoes with Warm Golden Turmeric Oil

Raw heirlooms under an oil bloomed with fresh turmeric rhizome, garlic and black pepper.

The finished dish on a blue-rimmed plate: sliced tomato, torn basil, crumbled cheese and a balsamic drizzle

Summer Caprese with Honey-Balsamic Reduction

Pre-salted heirlooms, room-temperature mozzarella, hand-torn basil, and a balsamic reduced with honey.

Freshly dug sunchokes filling a harvest bin, knobbled and pale

Crispy Roasted Sunchokes

Acid-parboiled, smashed, then roasted hard. The parboil is not optional and the reason is digestive.

A cut watermelon on the black table with kale, sweet peppers, basil, cherry tomatoes and jalapenos

Tomato and Watermelon Salad

Cold watermelon, room-temperature heirlooms, sheep milk feta, and a choice of two vinaigrettes.