Farmers Table

How are we using in season produce to nourish our bodies and fill our bellies? 

Breakfast Casserole

Breakfast Casserole

When you need an easy meal from the fridge. 

  • 6-8 cups chopped veggies
  • 18 eggs
  • 1 cup shredded cheese
  • 1 cup milk
  • 2 tsp salt 

Grease 9x3” pan. Put veggies in pan. A mixture of roots and greens works well. Firmer veggies (potatoes, beets, carrots, onions) should be precooked. Top with cheese. Blend eggs, milk, and salt and pour over veggies. Should just cover. Bake at 350 F for 60 min or until middle is set and edges are golden. This is a fabulous way to use up your veggies and leftovers make great breakfasts or lunches all week long!


Shaved Turnip Salad

  1. Chop salad mix to desired consistency.
  2. Use vegetable peeler or mandolin to thinly slice turnips and add to greens.
  3. Toss with favorite dressing, creamy or vinaigrette works well! 
  4. Sprinkle with chives blossoms for extra beauty and flavor!