Erika found this recipe, and after enjoying with handy dip/dressing, turned the smashed parsnips into little flatbreads topped with some leftover brisket.

Like oven fries, but with all that great parsnip flavor!

Savory and herby salad from a long time customer

Risotto is a process, but the results are so satisfying.

Simple technique for delicious slightly smoky broccoli

It’s way too easy to eat a ton of this delicious zucchini!

Nutty and slightly sweet, fava beans are delicious served with pasta, added to potato salad, cooked with meat, or added to a salad.

This was one of those happy accidents in the kitchen using the ingredients on hand.

An old favorite of Farmer Jenni’s from Smitten Kitchen

Susan has found us another recipe! If you don’t want to dye your hands pink, try this with gold beets.

The Washington Post published Jim’s recipe for cucumber salad in the early 1980’s. It’s so simple and ever popular.

Call this rhubarb sauce or strawberry rhubarb pie without the crust and enjoy as soon as it cools. Delicious over ice cream, and a great way to freeze rhubarb.

Great over fresh grilled fish and/or veggies.

Sorrel provides lemony tart flavor without being sour.

A great rhubarb dessert while we wait for strawberry season.

Herby cream cheese, with peppery arugula and crunchy radishes on your favorite bagel!

Sometimes described as garlicy spinach, here is a delicious and versatile way to enjoy this spring treat!  For a milder pesto, use only the leaves.  Want more kick?  Use both leaves and bulbs.

No need for tomatoes, to enjoy a salsa with cilantro!

Simply packed with flavor from our intensely tasty local raspberries

We learned this recipe years ago from two customers at Dupont Circle who’s kids loved rutabaga fries!