Farm Stand Recipes
Farmer Kenn wears many hats, and one of them just happens to be a chef’s toque. Each week the former Executive Chef at Mountain Road’s own Winslow Tavern @ Blue Bear Inn creates a new recipe highlighting the fresh seasonal produce available at the Farm Stand.
In addition to opening a Farm-to-Table cooking school at Hedera Farm in the Summer of 2025, we will begin producing a line of Hedera Farm branded specialty food products.
Check back regularly for new recipes and cooking tips and updates on our exciting new projects!
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Lamb & Rice Stuffed Koginut Squash
Packed full of fresh ingredients from the garden, along with some beautiful locally raised lamb, this Koginut Squash dish has easily become one of our favorite fall dishes. It’s very versatile and easy to adapt to accommodate a variety of tastes and diets by swapping out the variety of squash, grains, meat, vegetables, and spices. Experiment and use your favorite ingredients!
Calabaza en Tacha - Mexican Candied Pumpkin
We developed this recipe to celebrate our bumper crop of Koginut Squash. Our twist on the dish—traditionally served during the Mexican celebration of Día de los Muertos, or Day of the Dead—features Spiced Mascarpone-Whipped Cream, a rich Pumpkin Syrup, and Candied Pepitas (pumpkin seeds). Our creamy, sweet Koginut Squash hold up well throughout the braising process, and make this lovely dessert a star of any fall celebration!!
Salsa di Pomodoro - Traditional Tomato Sauce
Though technically the Italian word for “tomato,” pomodoro literally means golden apple. Salsa di Pomodoro, emerging from Italy in the 16th century, was originally made from yellow tomatoes—the first varieties brought to Europe. We make our pomodoro sauce with a variety of tomatoes balancing flavors to produce a thick, crave-worthy sauce bursting with robust tomato flavor.
Calçot-Style Charred Green Onions
Every summer at Calçotadas (onion festivals) throughout Southern Spain, Catalonian festival-goers devour a local delicacy—Calçot—dipped in a special sauce. Charred over an open flame and served on terracotta tiles, these long, thick green onions are peeled just before eating and dipped into a sweet and spicy Salbitxada—a sauce made from roasted red peppers, tomatoes, and ground almonds.
Pan Roasted Chicken Legs
w/Savory, Tomatoes & Zucchini
Summer Savory is an herb popular in Southern European and Mediterranean cuisine and is a key ingredient in the famous herb blend Herbes de Provence. Its flavor is often compared to a blend of mint and thyme, or rosemary, parsley, and thyme. It’s slightly piney and bright, and the perfect accompaniment to poultry and grilled meats.
Braised Cabbage & Kielbasa
w/Whole Grain Mustard Sauce
A recipe that captures the essence of late summer. Bright lemon zest balances out the smokiness of the kielbasa, and the sweet, tangy, and slightly spicy mustard sauce ties it all together. Our heirloom Caraflex Cabbage, with it’s unique cone shape, and crunchy, sweet leaves makes a perfect cabbage for braising.
Farçous: Savory Fritters Packed w/Herbs & Greens
Originally hailing from Southern France (Aveyron— A region known for it’s Roquefort cheese and Côtes-de-Millau wines), the dish gets it name from the French word “farce” meaning “to stuff.” These pancakes are loaded with savory garden ingredients! Pair them with a slab of creamy Roquefort Cheese, and a Côtes-de-Millau Syrah (red), Gamay (rosé), or Chenin Blanc (white) for a sublime taste of the French countryside.
Hot Pepper Vinegar
Hot Pepper Vinegar is a staple condiment in every Southern kitchen. It’s used to add a bit of tang and heat to a variety of traditional Southern dishes, typically those featuring greens or beans. We make ours with Datil Peppers (HOT!!), but mixing and matching different varieties of peppers allows you to adjust your heat level and flavor profile.
Southern Collards w/Bacon & Sweet Onions
A very southern dish, eaten year round, and traditionally served on New Year’s Day, Collard Greens are a symbol of prosperity—their deep green color representing money and good fortune in the year to come. Collards are typically served with apple cider vinegar or hot pepper vinegar (see our recipe above). Collards are nutrient dense, high in fiber, and have a long growing season, making them the perfect any-time greens side dish!
Smoky Collard Cole Slaw
Swapping Collard Greens for the traditional Cabbage as the main ingredient to this slaw adds two-and-a-half times the protein and nearly twice the fiber. Collards are also more nutrient-dense than cabbage, containing higher levels Vitamin K, Potassium, and Beta-Carotene, the anti-oxidant Lutein, and Phytosterols, which help lower bad cholesterol. We mix in a couple Chipotle Peppers to add a little heat and a smoky note to the slaw.
Grain Salad w/Chickpeas, Kale & Edible Flowers
Created for and inspired by the Fourth of July, this salad is as spectacular as the Summer’s finest fireworks display! This salad is layered with Bibb Lettuce, Baby Kale, Farro-based grain salad, Chickpeas, edible Borage, Coriander, and Squash Blossoms, and dressed in a herb heavy lemon vinaigrette.
Lebanese Tabbouleh
Tabbouleh emerged in Lebanon’s Beqaa Valley nearly 5000 years ago. Shepherds would combine edible wild herbs with foraged grains to create a hearty precursor to modern Tabbouleh. Over the centuries, as recipes became more standardized, bulgur wheat, parsley, and mint became the primary ingredients, and tomatoes were added after being introduced to the region in the late 19th century.
Fennel Pesto w/Pistachios & Fennel Fronds
We love a traditional Basil Pesto (see our recipe for our take on Classic Genovese Pesto below), but when Fennel season is in full swing, there’s nothing better than this decadent sauce made from roasted Fennel Bulbs, Pistachios, and bright Fennel Fronds. Use it as a dip, a spread, or on pasta, just as you would a basil pesto. Bump up the nutty goodness by blending in a little Roasted Pistachio Oil with your Olive Oil.
Classic Genovese Pesto
In late summer, when the garden is bursting with Basil, we can’t get enough of this Classic Genovese Pesto. We put it on everything! Everything! Mix it in with mayo for an awesome turkey sandwich, drizzle it over some scrambled eggs or stuff it into a fluffy French omelette, toss it with fresh pasta, make pasta salad, smear it on some crusty bread, eat it with cheese and crackers, top a pizza. It’s garlicky, nutty, cheesy, and utterly irresistible.