Whether you’re strolling the farm with Farmer Reuben, tasting real food at our salad bar, or watching your kids dig into a seed-planting activity, you’ll find something meaningful to take home on Earth Day.
At Willow Haven, Earth Day isn’t just a date on the calendar—it’s a chance to reconnect with the land, the food we grow, and the community we love.
Join us for a joyful, hands-on celebration where we slow down, nourish our bodies, and learn simple, natural ways to care for the planet.
But that’s not all—keep reading for:
🌿 Creative recipes that bring out the best in your Market Box
🍹 Clever ways to use featured drinks from our Beverage Blowout
📚 Helpful storage tips and downloadable resources
🍽️ Easy meal suggestions to make your week stress-free and delicious
Whether you’re new to farm-to-table or a seasoned home cook, you’ll find fresh ideas to make every meal a celebration of Earth’s bounty.
Farm News and Events: Earth Day – April 26
🌎🌳Celebrate Earth Day with twin events at Willow Haven Farm and the General Store!
Earth Day reminds us of the sacred connection between our health and the health of the planet. Come be part of this joyful celebration, where we slow down, eat well, get our hands in the soil, and learn how to live more naturally—one step at a time.
Join us on Saturday, April 26 | 10 am – 1 pm at the Farm | 10 am – 4 pm at the General Store
Here’s what we have planned…
At the Farm (10 am – 1 pm):
- 👨🌾Farm Tours with Farmer Reuben – Meet the newest baby animals on the farm.
- 👣Grounding Session with Amy & Felicia (11 am) – Learn about the benefits of grounding, including stress reduction and improved sleep.
- 🌿Spring Plant Walk with Itsy (12 noon) – Learn about edible and medicinal plants you can forage this season.
- 🪴Plant-a-Seed Activity – Whether in a pot or your garden, growing even one thing at home makes a difference.
- 🖍️Earth Day Coloring Pages & Contest – Pick up a coloring page and enter your art for a chance to win a prize.
- 🙋♀️CSA Q&A with Tessa – Chat with me in person to see if our market box CSA is the right fit for your family. PLUS: Special Earth Day bonus if you sign up that day.
- 🛒Our on-farm store will be open so you can grab your favorite seasonal veggies, pasture-raised meats, and other nutrient-dense foods.
At the General Store (10 am – 4 pm):
- 🥗Build-Your-Own Earth Day Salad Bar: Our incredible salad bar is back with real, organic food and so many tasty toppings. If you remember last year’s salad, you know you’re in for a treat!
- 🖍️Earth Day Coloring Pages & Contest: Just like at the farm, kids (and grown-ups!) can join the fun and enter their art for a chance to win.
- 🛒Shop Local, Support the Planet: Browse our General Store for health-conscious groceries and gifts from sustainable local artisans.
🌷🌼🪻Come spend a beautiful spring day reconnecting with the Earth, your food, and your community.
Visit our Facebook event page for more details!
FEATURED: Beverage Sale
Our beverage sale continues this week. Take this opportunity to try something new!
- Are you ready to try our WHF raw milk? Now is a great time! (And if you already love it, stock up!)
- Artisanal, locally made wine or spirits are a wonderful way to elevate your cooking. Your taste buds are in for a treat!
Check out this week’s featured recipe post for a Rustic Walnut Nocino Cake that is light, nutty, and kissed with spring.
MEAL IDEAS FOR YOUR LOCAL ORGANIC FOOD THIS WEEK:
Many of these recipes include produce or other items you may have received in your market box. You may also see ingredients you can purchase at the WHF General Store. Experiment and see what you can use to create your meal plan!
💡Pro tip: Always check your recipes to see what you have and what you need to purchase. Takes a few extra minutes in planning, but it beats finding out at the last minute that you’re missing ingredients!
Bring a new level of flavor and interest to your meals by incorporating beverages into your cooking repertoire. We’ve collected a few more for you here. Once you try these, take the ideas and methods and try creating your own recipes. Have fun experimenting!
Ginger Beer Braised Short Ribs:
- 2 lbs short ribs
- 1 bottle (12 oz) ginger beer
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tbsp soy sauce
Sear ribs, then braise with ingredients for 2-3 hours until tender.
Ginger Ale Marinade for Chicken:
- ½ cup ginger ale
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 clove garlic, minced
- ½ tsp black pepper
Marinate chicken for 1-2 hours, then grill or roast for a subtly sweet, spiced flavor.
More Sauces, Glazes, and Marinades:
- Black Cherry Soda Reduction (for Glaze or Sauce): 1 cup black cherry soda, 2 tbsp balsamic vinegar, 1 tbsp honey or brown sugar, pinch of salt. Simmer until syrupy, then brush onto grilled pork, duck, or chicken. Works great over roasted vegetables, too.
- Pineapple Sage Soda Marinade for Pork or Chicken: ½ cup pineapple sage soda, 1 tbsp lime juice, 1 tbsp olive oil, ½ tsp salt. Marinate pork chops or chicken for 1-2 hours before grilling.
Appetizers and Sides:
- Pineapple Sage Sparkling Water Ceviche: ½ cup pineapple sage sparkling water, ½ cup lime juice, 1 lb white fish, diced, ¼ cup red onion, diced. Marinate fish for 30 minutes until opaque. Serve with avocado.
- Elderberry-Glazed Carrots: 2 cups sliced carrots, 2 tbsp butter, 2 tbsp elderberry syrup, pinch of salt. Sauté in butter, add elderberry syrup, and cook until glazed.
Desserts:
- Vanilla Crème Soda Whipped Cream: ½ cup heavy cream, 2 tbsp vanilla crème soda, 1 tbsp powdered sugar. Whip until soft peaks form. Great for desserts, pancakes, or coffee.
- Lavender Blueberry Soda Reduction (for Desserts or Cocktails): 1 cup lavender blueberry soda, 1 tbsp lemon juice, 1 tbsp sugar. Simmer into a syrup for pancakes, ice cream, or cocktails.
- Elderflower Sparkling Water Granita: 1 cup elderflower sparkling water, 2 tbsp honey, 1 tbsp lemon juice. Freeze in a shallow dish, scraping with a fork every 30 minutes until icy.
Beverages:
- Lavender Citrus Refresher: 1 cup lavender sparkling water, ½ oz lemon juice, 1 tbsp honey or agave syrup, 1-2 dashes of orange bitters (optional). Stir together and serve over ice. A floral and citrusy drink with a hint of herbal depth.
- Pineapple Sage Fizz: 1 cup pineapple sage sparkling water, ½ oz lime juice, 1 tbsp elderflower syrup, a few fresh sage leaves. Muddle the sage leaves, then combine with the remaining ingredients. Serve over ice for a refreshing, herbal citrus drink.
MEAT AND SEAFOOD:
- Grass-fed beef short ribs are the perfect choice for the Ginger Beer Braised Short Ribs recipe above.
- Marinate boneless, skinless chicken breasts or chicken legs/thighs in the Ginger Ale Marinade for a sweet springtime meal.
- 💡Tip: Serve with Elderberry Glazed Carrots and your favorite sautéed greens.
- The Pineapple Sage Soda Marinade above will elevate your pork chops.
- 💡Tip: Serve with rutabaga or sweet potato mash.
- If the ceviche recipe is something you plan to try, we recommend cod, shrimp, or salmon from Wild for Salmon.
DAIRY:
- Skim the cream from your WHF milk for the whipped cream suggestions above. Our general store also has heavy cream available.
- We have a terrific selection of artisan cheeses for creating appetizer plates and charcuterie boards.
PREPARED FOODS:
Need a quick meal for a busy night of holiday preparations? Any of Chef Dylan’s quiche varieties offer the perfect solution. Earth’s Candy Quiche is his newest creation, made with fresh WHF watermelon radish, golden beets, Jerusalem artichokes, parsnips, rainbow carrots, and Havarti cheese. Delicious!
PANTRY RECOMMENDATIONS:
Check your recipes and pantry for ingredients for the meal suggestions above. You can find these items and more in our online store or at the General Store!
- juices, shrubs
- vinegars, olive oil
- nuts, herbs/spices
- cooking/baking extracts, sugars
- honey, agave syrup, maple syrup
- mustard, ketchup, other condiments
🐇💐Stop in and visit us at WHF General Store for your holiday meal needs as well as cards, flowers, treats, and gifts!
FRUIT:
Storage for all apple varieties:
Keep unwashed apples in a plastic bag in the refrigerator’s crisper drawer, where they can stay fresh for up to two weeks.
Apple, Fuji – Fuji apples are sweet, crisp, and juicy, with a dense texture, making them a popular snacking apple. They are rich in dietary fiber, vitamin C, and antioxidants, which support digestion, immune health, and skin vitality. Fuji apples can be eaten fresh, added to salads, baked into desserts, or cooked into sauces.
Apples, Golden Delicious – Golden Delicious apples are a versatile variety with a sweet, mellow flavor and a crisp yet tender texture. They are high in fiber, vitamin C, and antioxidants, which support digestion, immune health, and skin health. These apples retain their shape and flavor, making them excellent for eating fresh, baking pies, making sauces, or adding to salads.
Apples, Pink Lady – Pink Lady apples are a crisp, juicy apple variety with a balanced sweet-tart flavor and a vibrant pinkish-red skin. They are high in fiber, vitamin C, and antioxidants, promoting heart health, immune support, and skin health. Pink Lady apples hold their shape well so they are great for snacking, adding to salads, or baking.
Apples, Stayman – This late-season apple variety is known for its firm texture and spicy, tart flavor with a hint of sweetness. They are high in fiber, vitamin C, and antioxidants, supporting immune health, digestion, and skin health. Stayman apples are excellent for fresh eating and ideal for baking, sauces, and cider, as their flavor intensifies when cooked.
Grapefruit – Grapefruit is a citrus fruit known for its juicy, tangy-sweet flavor with a slight bitterness. It is rich in vitamin C, fiber, and antioxidants like lycopene, promoting immune health, heart health, and skin health. Grapefruit can be eaten fresh, added to salads, or juiced for a refreshing drink. Store whole grapefruit at room temperature for up to a week or in the refrigerator for up to three weeks.
Orange, Mandarin – These small, sweet citrus fruits have a thin, easy-to-peel skin. They are high in vitamin C, fiber, and flavonoids, supporting immune function, digestion, and heart health. Mandarins are perfect for snacking, adding to desserts, or tossing into salads. Store them at room temperature for a few days or refrigerate to extend freshness for up to two weeks.
Orange, Navel – Navel oranges are sweet, seedless, and easy to peel, making them an excellent snack or addition to salads and desserts. They are high in vitamin C, fiber, and antioxidants, which promote immune health and support heart health. Store navel oranges at room temperature for up to a week or refrigerate them in a mesh bag for up to three weeks to maintain freshness. Wash before peeling or slicing.
Organic Veggies We Harvested This Week:
To help you use everything in your box this week, use this Meal Planning Guide to keep track of what’s in the fridge, what needs to be used first, and what you have planned or prepped for each day.
Every member’s customized Market Box is unique so we hope you will take advantage of more varieties of vegetables as you get comfortable with all the great organic produce we are offering.
Tessa’s Tips
What to use first: greens, mushrooms, green onions
Longest Storage: apples, beets, carrots, potatoes
Pro-tip: Look at the items in your market box right away and decide how you will use them in your meal planning for the week. Freeze any veggies you know you won’t be able to eat in the week.
Arugula – This leafy green has a peppery, slightly bitter flavor and is commonly used in salads, sandwiches, and as a garnish. It is low in calories and packed with vitamins A, C, and K, as well as folate and antioxidants, which support eye health, immune function, and bone strength. Arugula can be eaten fresh or lightly wilted in pasta dishes and pizzas. Some prefer to eat it tossed with other fresh greens or lettuce so that the spicy taste is not as strong. Putting it on a sandwich is another delicious way to enjoy its distinct flavor. Store wrapped in a paper towel inside a loosely sealed plastic bag in the refrigerator crisper drawer. Properly stored, arugula can stay fresh for up to 3-5 days. For best quality, use arugula soon after purchasing.
Arugula isn’t just for salad. Here are 29 Ways to Eat Arugula including pasta dishes, pizza, sandwiches, and more.
Beet, Red – Red beets are root vegetables known for their earthy flavor and vibrant red-purple color. They are rich in nutrients like folate, manganese, potassium, dietary fiber, and antioxidants such as betalains, which help reduce inflammation and support heart health. Both the roots and greens are edible, with the greens offering additional nutrients like vitamins A and C. Beets can be eaten raw in salads, roasted, boiled, or blended into smoothies and soups. Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge. Use within a few days – they don’t keep long. Beetroots can be stored in a plastic bag in the fridge’s crisper drawer for up to two weeks. To freeze beets for longer storage, slice or chop them, spread on a cookie sheet to flash freeze, then transfer to freezer bags where they can be stored for up to a year.
Cabbage, Green – Green cabbage is a nutrient-dense cruciferous vegetable in the Brassica family, known for its tightly packed, round, pale green leaves. It is rich in vitamins C and K, as well as fiber and antioxidants, which are beneficial for immune health, digestion, and bone strength. With a mild, slightly peppery taste, green cabbage can be enjoyed raw in salads and slaws, or cooked in stir-fries, soups, and stews. To store, keep green cabbage unwashed in a perforated plastic bag in the refrigerator’s crisper drawer, where it can stay fresh for up to two weeks.
Carrot – Carrots are a versatile and popular root vegetable, known for their sweet, crunchy texture and vibrant orange color, though they can also be found in purple, yellow, and red varieties. They are rich in beta-carotene, which the body converts to vitamin A, essential for good vision and immune health. Carrots are a good source of dietary fiber, potassium, and antioxidants. Enjoy them raw, cooked, roasted, or juiced. They can be used in salads, soups, stews, and side dishes. For optimal storage, store carrots unwashed in the fridge, preferably in a plastic bag or container to maintain moisture, where they can last for several weeks. If the greens are attached, cut them off to prevent the carrots from becoming limp. Stored properly, they should last around 1-2 weeks.
Carrot, Rainbow – In addition to the nutritional benefits above, rainbow carrots stand out from standard orange carrots with their vibrant colors—purple, yellow, red, and white—each offering unique nutritional benefits and distinct flavors. Purple carrots contain anthocyanins, powerful antioxidants linked to anti-inflammatory and heart-health benefits, with a slightly earthy, spicy taste. Yellow carrots are rich in lutein, which promotes eye health by protecting against macular degeneration and cataracts, and they have a mild, subtly sweet flavor. Red carrots contain lycopene, a potent antioxidant that supports heart health, reduces the risk of certain cancers, and helps protect skin from UV damage, with a richer, sweeter taste.
These colorful carrots are perfect for adding visual appeal to dishes and enhancing the taste profile, whether roasted to bring out their natural sweetness, or sliced raw for salads. Their distinct flavors can also add depth to juices and smoothies. The diverse hues, flavors, and nutrients of rainbow carrots make them perfect for garnishes or serving as part of a vegetable medley. Store rainbow carrots the same way you would store standard orange carrots.
Celery – Celery is a crunchy, low-calorie vegetable known for its mild, slightly salty flavor. It is rich in vitamins K and C, folate, potassium, and fiber, supporting bone health, digestion, and hydration. Celery is often eaten raw as a snack, added to salads, or used as a base in soups, stews, and stir-fries. Store celery in the refrigerator, tightly wrapped in aluminum foil to retain its crispness, where it can stay fresh for up to two weeks. For longer storage, celery can be chopped and frozen.
Don’t forget to use those celery greens! They’re a great addition to cooked beans, salads, eggs. Use leaves to make pesto or dry them and make your own parsley flakes, powder, or salt.
Dandelion Greens – These nutrient-packed leafy greens are rich in vitamins A, C, and K, as well as calcium, iron, and antioxidants. Dandelion greens have more calcium, iron, and vitamin A per serving than spinach! Slightly bitter with a nutty undertone, they are great in salads, sautéed as a side dish, blended into smoothies or soups, or even used as a pizza topping. To store, keep them unwashed in a plastic bag or container lined with paper towels in the fridge, and use within 3–5 days for peak freshness.
Did you know? Dandelions weren’t always considered “weeds.” European settlers intentionally brought dandelions to North America because of their medicinal and nutritional benefits. Every part of the dandelion plant is edible – the greens, flowers, and roots have been used in cooking and medicine for centuries. The bitter compounds in dandelion greens have been used to stimulate digestion and support liver function. Roasted dandelion roots have a slightly nutty, earthy flavor and are used as a caffeine-free coffee alternative.
Fennel Bulb – A member of the carrot family, fennel is known for its sweet, anise-like flavor. It is rich in vitamin C, potassium, and manganese. The bulbs can be thinly sliced and added to salads, sautéed, roasted, or grilled. The stalks can be used in soups and stews, and the fronds can be used as an herb-like garnish. Store fennel bulbs in a plastic bag in the crisper drawer, where they can keep fresh for up to a week. If the fronds are still attached, trim them and store them separately wrapped in a damp paper towel inside a plastic bag. For longer storage, fennel bulbs can be blanched and frozen.
Ginger – Ginger is a flavorful root widely used as a spice and natural remedy. It has a warm, slightly spicy taste and is rich in bioactive compounds like gingerol, which has anti-inflammatory and antioxidant properties. Ginger aids digestion, relieves nausea, and supports immune health. It is versatile in cooking and used in teas, curries, stir-fries, baked goods, and beverages. Store fresh ginger in a cool, dry place for short-term use or in the refrigerator in a paper towel or airtight bag for extended freshness. For long-term storage, freeze peeled or sliced ginger.
Freeze your fresh ginger for longer storage: Peel and slice or grate the ginger. Freeze in an airtight container or ice cube tray. You can also freeze the whole unpeeled root in a freezer bag. Grate or slice directly from frozen as needed.
Green Onions – Green onions, also known as scallions, have a mild, slightly sweet onion flavor and are packed with vitamins A and K. They are often used raw in salads, salsas, and garnishes but also add depth to stir-fries, soups, and omelets. Their green tops and white bulbs are both edible, making them a versatile ingredient. Store in the refrigerator, wrapped in a damp paper towel inside a bag, or stand them in a jar of water to keep them fresh longer.
Kale (baby) – Compared to mature kale, baby kale has a milder flavor and more tender leaves, making it ideal for raw applications like salads or smoothies. Nutritionally, it retains the same benefits—rich in vitamins A, C, and K—but may have slightly lower fiber content due to its delicate structure. Store it in a sealed container with a dry paper towel in the fridge and use within a few days to prevent wilting.
Mushroom Varieties
Store mushrooms in a paper bag or breathable container in the refrigerator, avoiding moisture buildup, and only wash them right before use to maintain freshness.
Mushrooms are super versatile in the kitchen. Here are 10 Things You Should Do With Mushrooms.
This roundup of 20 Mushroom Recipes has you covered with meal ideas for breakfast, lunch, or dinner.
Mushroom, Portobello & Cremini – Portobello mushrooms are mature versions of cremini mushrooms, offering a meaty texture and rich, earthy flavor. Cremini, also known as “baby bellas,” are younger, smaller, and have a firmer texture with a milder taste. Both are low in calories, fat-free, cholesterol-free, and provide B vitamins, selenium, potassium, and antioxidants. Portobellos are ideal for grilling, roasting, or as a meat substitute in burgers, sandwiches, or stuffed recipes. Creminis are great for sautéing, adding to soups, stir-fries, pasta dishes, or as pizza and salad toppings.
💡Tip: The artisan mushroom sampler is a great way to try different varieties of mushrooms. While we can’t predict or guarantee what will be included, the sampler often includes varieties such as enoki, oyster, shiitake, or trumpet mushrooms!
Onion, Yellow – Yellow onions are a popular, versatile vegetable with golden-brown skin and a strong, savory flavor that mellows and sweetens when cooked. Rich in antioxidants, vitamin C, and fiber, yellow onions support immune health, digestion, and overall cellular health. They’re a staple in many cuisines, perfect for sautéing, caramelizing, roasting, and adding depth to soups, stews, and sauces. To store, keep unpeeled yellow onions in a cool, dry, well-ventilated place, away from potatoes, where they can last up to a month; once peeled or cut, store them in an airtight container in the refrigerator for up to a week.
Potato, Yellow – Also known as Yukon Gold or gold potatoes, yellow potatoes have smooth, thin, yellowish skin and creamy, buttery-flavored flesh. They are slightly waxy, making them versatile in cooking. Yellow potatoes are a good source of vitamin C, potassium, and fiber and are low in calories and fat. Their creamy texture makes them ideal for mashing, roasting, grilling, and boiling. They are also excellent in gratins and salads because they hold shape during cooking. Store yellow potatoes in a cool, dark, and well-ventilated place for several weeks, avoiding refrigeration as it can alter their texture and flavor.
Radish, Watermelon – Watermelon radish is a striking root vegetable with a mild, slightly sweet flavor and a crisp texture. Its pale green skin hides a vibrant pink interior, resembling a watermelon. Rich in vitamin C, potassium, and antioxidants, it supports immune health and reduces inflammation. Watermelon radishes can be enjoyed raw in salads, sliced thinly for garnishes, pickled, or roasted for a milder flavor. Store unwashed watermelon radishes in a perforated plastic bag in the refrigerator, where they can stay fresh for up to two weeks. Wash and trim just before using.
Rutabaga – Rutabaga is a round, root vegetable with yellowish flesh and a mildly sweet, earthy flavor. It is packed with fiber, vitamin C, and potassium, supporting digestion, immune health, and heart function. Rutabaga is excellent roasted, mashed, added to soups, or used in stews. Rutabaga can be thinly sliced and baked into crispy chips or grated and mixed into coleslaw for a unique twist. Its slightly sweet flavor also works wonderfully in casseroles or mixed with mashed potatoes for added depth. Store rutabaga in a cool, dark place or in the refrigerator, where it can stay fresh for several weeks.
Fun Facts: Rutabagas are a cross between a turnip and a cabbage, giving them their unique flavor. Rutabaga is also known as swede which is short for “Swedish turnip.”
Spinach – Spinach is a nutrient-rich leafy green vegetable packed with vitamins A, C, K, and folate, along with minerals like iron and magnesium. Low in calories and high in antioxidants, it supports eye health, bone strength, and immune function. Spinach is versatile and can be enjoyed raw in salads, blended into smoothies, or cooked in soups, pasta, and omelets. To store, keep it dry in a perforated plastic bag in the fridge’s crisper drawer, and wash only before use. Properly stored, it stays fresh for 5-7 days.
Sweet Potato – Sweet potatoes are a nutritious root vegetable known for their naturally sweet flavor and vibrant orange flesh, though they also come in other colors like purple and white. They are rich in vitamins A (as beta-carotene), C, and B6, as well as dietary fiber, potassium, and antioxidants. These nutrients support eye health, boost immunity, and promote digestive health. Sweet potatoes are versatile in cooking and can be baked, roasted, mashed, or used in soups and stews. They can also be enjoyed in both savory and sweet dishes. Store sweet potatoes in a cool, dark, well-ventilated place for several weeks, avoiding refrigeration as it can affect their texture and flavor.
Sweet Potato, Fingerling – Sweet potato fingerlings are small, slender sweet potatoes with thin, edible skin and a naturally sweet, creamy texture. They are rich in fiber, beta-carotene, and vitamin C, promoting digestive and immune health. Roast, sauté, or air-fry them whole for a crispy skin and tender interior, or slice them into fries or hash. Store in a cool, dry place away from light, but avoid refrigeration as it can affect their texture.
Swiss Chard – Swiss chard is a vibrant leafy green vegetable, rich in vitamins A, C, and K, as well as magnesium, potassium, and iron, making it a nutritious, low-calorie option. The stems come in various colors or simply a whitish green. Both the leaves and the stalks are edible. When picked very young, chard can be part of a green salad. But full-grown chard like in your box today has a very strong flavor and tough stems when eaten raw. Its slightly bitter, earthy flavor pairs well with garlic, lemon, and olive oil, and it can be sautéed or steamed. After cooking for several minutes, it can also be added to rice and beans or omelets. Chard can be sliced or chopped and added to soups. The stems work well in soups, stews, or as a celery substitute. Use Chard any way you would prepare spinach, allowing for longer cooking time for the stems. To store, keep unwashed in a plastic bag or container in the refrigerator’s crisper drawer, using it within 3–5 days; if it wilts, revive it by soaking in cold water before use. Before using, wash well in cool water and separate the leaves from the stems.
Fun fact: Chard is in the chenopod family which includes beets, spinach, and quinoa.
Don’t Forget: Online shopping opens Friday at 1 PM! 🛒 Stock your kitchen with these clean, nourishing ingredients to fuel your family with nutrient-dense meals. Be sure to grab your favorite staples and try something new for vibrant health this winter.
Don’t wait to join…
Veggie E-Books
Download these collections of tips and recipes for each veggie. You’ll use these as a reference throughout the season.
Beets E-Book
Carrots E-Book
Kale E-Book
Mushrooms E-Book
Onions E-Book
Potatoes E-Book
Radish E-Book
Scallion/Green Onion E-Book
Spinach E-Book
Swiss Chard E-Book
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We’ll keep farming for you!
Reuben and Tessa DeMaster
Willow Haven Farm
