What to do when you have buckets of arugula? Soup, the answer is always soup. Arugula, Soup/Chili, SpinachCook Time: 40 mins | Servings: Yield: 4 Ingredients:2 tablespoons light olive oil1 medium yellow onion, roughly chopped (about 2 cups)4 garlic cloves, crushed1 teaspoon ground turmeric1 teaspoon sea salt1/2 teaspoon black pepper1/2 teaspoon grated fresh nutmeg1/4 teaspoon…
Author: White Arrow Farms
Beet Dip (trust me, it’s worth it)
This recipe is straight from ZAHAV- A World of Israeli Cooking, which I highly recommend if you enjoy cooking and flavors of the Mediterranean. Once the beets start coming in at White Arrow, this is the first thing I make. And then I make it every chance I get until the last beet is harvested….
Creamy (Vegan!) Cucumber Salad
Creamy Cucumber Salad – Ceara’s Kitchen Here at White Arrow our cucumber harvest, much like our summer squashes, can be plentiful and sometimes cumbersome (see what I did there?). We typically make lots of refrigerator pickles, toss them into tabbouleh, or just eat them straight up. Yet somehow, they are still everywhere. So I hit…
Raspberry Scones
Baking Bites: Fresh Raspberry Scones I love a good scone, even if that means turning on the oven in the middle of the summer. And what I really love is transforming a recipe into a vegan version and succeeding! My first few attempts at vegan baking were interesting, but I think I have the hang…
The Easiest Raspberry Jam
With the beautiful abundance of raspberries we have coming in, we thought we would try our hand at jam-making. I had assisted making jam growing up, but had never actually done it myself. I knew that typically there is pectin involved, and sometimes sealing the jam with paraffin, so I wasn’t keen on trying it…
White Arrow Farms 