Cook Simple, Organic, and Fresh…

with recipes from Celia’s Kitchen. Learn simple and delicious meals from our Farm Manager, Celia Brubaker. She uses seasonal certified organic produce from our farm to inspire her culinary creations.

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EASY (HEATWAVE) BEETS

5-6 WFF Organic Beets 

1 bunch WFF Dill

1 bunch WFF Chives

2 tablespoons olive oil

3 tablespoons organic apple cider vinegar / lemon juice

a touch of salt and pepper to taste

optional 1/4 cup yogurt / vegan yogurt and lemon zest

5 tablespoons water for steaming 

  • Chop chives and dill

  • Peel and chop beets into cubes size of your liking (this will impact the "cooking" time)
    place them in a microwave safe bowl and add some water

  • Cover with a ceramic plate and microwave in increments of 2 min until they are fork tender

  • Pour off the excess water and mix with olive oil, salt pepper, acv or lemon juice, chives, dill and optional yogurt 

  • Serve warm or let cool first! Enjoy your heatwave beets :)

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MIXED GREENS CAESAR SALAD W/ SOURDOUGH CROUTONS

  • 1 bag WFF Organic Salad Mix

  • 1/2 bag WFF Organic Arugula

  • 2-4 Hard Boiled WFF Eggs

  • 2 Cloves Garlic

  • 1/4 cup Olive Oil

  • 2 Organic Potatoes - boiled

  • 1 Handful Organic Cherry Tomatoes

  • 2 cups Sourdough Cubed

  • Grated Parmesan Cheese to your taste (optional) 

  • Caesar Salad Dressing to your taste 

  1. Mix cubed sourdough with a generous amount of olive oil, 2 cloves of minced garlic, salt and pepper to taste and roast in the oven at 350 until crispy.

  2. add lettuce to a bowl, dress to your liking then top with all cubed veg. 

  3. Add sliced eggs on top and croutons to taste AND ENJOY!

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SAVORY PANCAKES

  • 1 bunch of WFF Organic Tokyo Bekana

  • 1 bunch of WFF Organic Scallions

  • 2  WFF Chicken Eggs

  • 1 cup Local Organic Flour

  • 2 tbs Sesame Oil

  • ⅓ cup Dashi or Water with a Splash of Soy Sauce

  • ½  tsp Baking Soda

  • *optional* 50 grams of Sourdough Starter

  • Toppings: Okonomiyaki Sauce, Kewpie Mayo, Furikake, Ketchup etc…

  1. Finely chop the tokyo bekana and scallions, set aside.

  2. Mix batter by beating eggs (then sourdough starter if using), whisk in sesame oil, dashi/water then fold in flour and baking soda until it forms a batter similar in consistency to pancake batter. Mix in finely chopped veg.

  3. To a heated well oiled pan ladle in the batter/veg mixture and cook until brown on both sides. Remove from the pan add your choice of toppings and enjoy!

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SPINACH FETA TOAST WITH A POACHED DUCK EGG

From Celia’s Kitchen, learn to make this super easy Spinach Feta Toast with a Poached Duck Egg with fresh ingredients from our farm. What you’ll need:

  • 1/2 bag of WFF Organic Spinach

  • 2 cloves of WFF Garlic

  • Handful of WFF Dill

  • 1-2 WFF Duck Eggs

  • 2 TBS Olive Oil

  • 1/2 Block of Feta Cheese (sub vegan feta too)

  • Pinch of Salt+ Pepper to taste

  • Slice of Fresh Sourdough Bread

STEP 1:

Finely chop one half bag spinach, two cloves of garlic and a handful of dill (wff preferred) add to a medium bowl. Mix in two tbs olive oil, half a block of feta cubed (vegan feta works great too) season with black pepper to taste.

STEP 2:  

Spread over 1-2 slices of sourdough bread and bake in the oven at 350 for about 15 min or until the cheese has melted or begun to brown. While baking poach 1-2 duck eggs. Remove from the oven, top with duck eggs and enjoy :)