But winter farm to table eating isn’t impossible. Instead of being a time of scarcity, winter on the farm is a time of rest and renewal—both for the land and for our bodies.

When we eat seasonal, local foods and align with nature’s rhythms, we not only support our health but also embrace the sustainability of farm-to-table eating.

For many of us, especially those looking to provide nourishing meals for our families, winter in Pennsylvania can feel like a tricky season.

You’re juggling family life, work, and the challenges of keeping everyone healthy.

But did you know that by choosing winter vegetables like kale, sweet potatoes, and winter squash, you can save time, eat better, and even support your local community?

On our farm in New Tripoli, we’ve seen how these vegetables not only thrive during the colder months but also offer the perfect nourishment for this slower season, making it easier to create healthy, hearty meals for your family.

Winter Vegetables Key Ingredients for Healthy Meals in Lehigh Valley

You might think that winter means fewer options here, but there’s actually an abundance of seasonal vegetables that are perfect for this time of year.

As farmers, we’ve witnessed how the cold air and even the frost make certain crops sweeter and more nutrient-dense. Hardy greens like kale, arugula, and Swiss chard are still growing strong, even on these colder days. Need recipes to inspire you to plan your menu around these vegetables?

Simple Winter Meal Ideas

Winter meals don’t have to be complicated to be nourishing.

Here are a few easy ways to build meals around winter vegetables:

Sausage, Kale, and Onion Skillet
Brown pastured sausage in a heavy pan, add sliced onions and chopped kale, and let everything soften together. Finish with a splash of broth or a pat of butter. It’s simple, deeply satisfying, and comes together quickly on a busy evening.

Roasted Winter Squash with Garlic and Herbs
Cut butternut or kabocha squash into wedges, toss with olive oil, garlic, and sea salt, and roast until caramelized. Serve alongside eggs or roasted meat for an easy winter supper.

Sweet Potato and Egg Breakfast Hash
Dice sweet potatoes and sauté them until tender, then add greens and crack a few eggs right into the pan. This kind of meal works just as well for dinner as it does for breakfast.

One-Pot Winter Vegetable Soup
Start with onions, carrots, and celery, add bone broth, chopped greens, and whatever roots you have on hand. Let it simmer slowly — the longer it cooks, the richer the flavor becomes.

These meals aren’t meant to be rigid recipes. Think of them as starting points — simple ways to turn seasonal vegetables into warm, nourishing food without needing a complicated plan.

The Power of Frost-Kissed Greens for Winter Nutrition

Have you noticed how sweet the crunchy Bok Choy stems are recently?

We sautéed them last night with the leaves, garlic, and onion in a little pork lard for a delicious side that is rich in phytonutrients and antioxidants.

When frost hits, these greens convert starches into natural sugars to help them survive, sort of like “anti-freeze.”

Not only does this make them taste sweeter, but it boosts their antioxidant content, giving your body exactly what it needs to fight off seasonal illness and keep your energy levels up. In fact, the transformation of these greens under cold stress highlights how nature’s changes can directly enhance their nutritional value.

Winter Squash and Sweet Potatoes: Immunity-Boosting Vegetables for Winter Meals

But it’s not just greens that thrive in winter.

Winter squash varieties like butternut, acorn, and kabocha, along with sweet potatoes, are also key foods in the seasonal vegetable lineup.

These hearty vegetables, packed with beta-carotene (a precursor to vitamin A), help support your immune system by maintaining healthy skin and mucous membranes—your body’s first line of defense against bacteria and viruses.

The Antioxidant Power of Winter Vegetables: Winter Squash, Sweet Potatoes, and More

Bright orange vegetables, much like frost-kissed greens, provide vital nutrients that help your body stay strong and resilient.

The antioxidants in winter squash, carrots and sweet potatoes reduce inflammation and repair cells, while their natural sweetness makes them a comforting addition to any meal.

Eating these in-season organic foods during winter not only nourishes your body but helps maintain hydration during the cold, dry months—when both your skin and respiratory system need extra care.

Traditional Wisdom for Seasonal Eating: Aligning with Nature’s Winter Rhythms

As we embrace the winter season, we can draw from the practical wisdom of Chinese medicine, which teaches us to align our eating habits with nature’s rhythms.

Winter invites us to slow down and nourish our bodies with warming, cooked foods that support our vitality and conserve energy. Root vegetables, winter squashes, and hearty greens like kale provide the nutrients we need to stay strong during these colder months.

Chinese medicine also emphasizes the importance of supporting our kidneys—our body’s center of energy and resilience—with foods like black beans, walnuts, and warming spices such as cinnamon and ginger.

Slow-cooked meals like stews and roasts help us maintain warmth, while warm drinks like ginger tea and bone broth keep us hydrated without cooling our bodies.

Ginger Tea can also be used for healing a fever. Find the recipe for “sweat it out” tea and more surprising ways to use ginger here.  

I naturally seem to simplify my meals this time of year. One pot meals, soups and stews are frequently on the menu and don’t take as much time and energy.

What about you?

By embracing these seasonal foods and practices, we can strengthen our immune system and stay balanced, all while staying connected to the natural cycles of our local environment.

Farm-to-Table Eating: A Solution for Busy Lehigh Valley Families

As a mom and farm wife, I know how overwhelming it can be to prepare meals that are both healthy and simple, especially during the winter. With the demands of family, work, and everything in between, it can feel like a challenge to get a nourishing meal on the table.

But that’s where farm-to-table eating comes in. By choosing local, seasonal vegetables and proteins—like the ones we grow on our farm—you can make meal planning easier, save time at the grocery store, and offer your family meals that are not only delicious but packed with nutrients.

Winter is the perfect time for slow-cooked meals like stews, soups, and braises. These meals are easy to prepare, highly nutritious, and perfect for warming up your body on cold days. Plus, they make use of the winter vegetables that are in season, like winter squash, root vegetables, and hearty greens.

Recipes: If you need recipes to inspire you to plan your menu around these vegetables, we’ve got you covered. Check out the winter super salads in this post or the winter squash recipes here.

3 Easy Winter Meals We Lean On

When the days feel full and the light fades early, I come back to meals that don’t require a long plan — just good ingredients and a warm kitchen. These are a few simple ways we build nourishing winter meals using what’s growing and storing well right now.

One-Pot Sausage, Potatoes, Carrots, and Onions
Start with a heavy pot and let everything cook slowly together. Pastured sausage adds flavor to the vegetables as they soften, creating a hearty supper with very little effort. It’s the kind of meal that fills the house with warmth while you finish the rest of your evening.

Bone Broth Soup with Kale and White Beans
A pot of broth simmering on the stove feels like medicine this time of year. Add chopped kale, cooked white beans, garlic, and a drizzle of olive oil at the end. It’s simple, deeply nourishing, and easy to adapt with whatever vegetables you have on hand.

Sheet Pan Squash with Pastured Chicken
Roast winter squash alongside chicken pieces with a little salt, herbs, and good fat. Everything cooks together, the edges caramelize, and cleanup stays simple — perfect for busy winter nights when you still want a real meal.

Eggs, Sourdough, and Greens for Fast Suppers
Not every winter meal needs to be a long slow cook. Sometimes we sauté a quick pan of greens, fry a few eggs, and serve everything with toasted sourdough. It’s fast, comforting, and surprisingly complete when you need dinner on the table quickly.

These meals aren’t about perfection — just steady, seasonal rhythms that make it easier to keep nourishing food at the center of your week.

Supporting Local Farms: The Environmental Benefits of Seasonal Eating

By embracing farm-to-table eating, you’re not just feeding your family—you’re also supporting local farmers and sustainable practices. Eating seasonally helps reduce the negative environmental impact of your food, ensuring that your meals are not only healthy for you but also for the land and soil.

Winter is a time when the land rests, allowing the soil to replenish itself, storing nutrients that will nourish the crops in the coming seasons. By choosing to eat foods grown in harmony with this season, you help sustain the land’s natural fertility, promoting a cycle of growth that benefits both your health and the environment. Supporting local farms means investing in the resilience of our food system and creating a lasting, positive impact on the community.

Nourishing Ourselves and our Local Farm Land in Winter

Winter is often seen as a time of rest, but let’s pause to consider what is actually happening in nature during this season. Many plants have completed their life cycle and are now decomposing into the soil, contributing valuable organic matter. Though it may seem like the land is dormant, the soil is teeming with life and energy. Microorganisms, worms, and fungi work tirelessly to break down the decaying plant matter, turning it into rich nutrients that will feed the crops of the coming seasons. The life beneath the surface is vibrant and ever-moving, supporting a cycle of renewal.

Trees in Hibernation: The Roots Are Where the Action Is in Winter

While it may seem like trees are inactive during the winter months, all the action is happening at their roots. The trees themselves are in a kind of hibernation, but beneath the surface, there is preparation for the spring. Sap is being produced and, soon, it will flow through the trees, signaling the rebirth of new growth.

Winter Garlic: Building Strength for Spring

In the same way, the garlic we planted last month is using this time to build a strong root system. It draws nourishment from the soil, preparing to grow quickly once spring arrives and the nutrients are abundant.

Learning from Nature: Embracing Winter Rest and Preparation for Health

So, what can we learn from nature during this restful season?

While the outward world may appear still, life and energy are actively at work beneath the surface. The land is not idle; beneath the frost, the soil experiences a deep, renewing transformation.

This natural rhythm teaches us that rest is not about being inactive—it’s a time for replenishment and restoration.

Your body follows this same cycle.

By nourishing your immune system with easy-to-digest foods, you allow yourself the time to rest, heal, and cleanse deeply. It’s a chance to restore your energy and store up the vitality you’ll need for the busyness of spring.

I suggest you give yourself permission to rest, de-stress, detox, and conserve the energy your body will need for the coming seasons.

Nourishing Yourself with Farm to Table Eating in Lehigh Valley

Winter is a time of rest, renewal, and healing, but it’s also a time when our bodies need more than just comfort—they need nourishment that’s aligned with nature. With the days growing shorter and the cold settling in, it’s easy to reach for processed foods that offer temporary warmth but fail to fuel our health long-term.

But by choosing seasonal, local vegetables and embracing farm-to-table eating, you’re giving your family the gift of health and wellness while supporting sustainable agriculture—a choice that will protect your family’s vitality and the future of our land.

Don’t wait until the cold weather takes a toll on your immune system—make the nourishing, intentional choice to slow down, nourish your body, and reconnect with your food now.

Whether you’re savoring a slow-cooked stew made with winter squash or warming up with frost-kissed greens, your meals will not only satisfy your hunger but also fuel your body for the months ahead.

When you choose food grown in season, you’re taking control of your health, ensuring that you’re ready for whatever winter throws your way, while also building a balanced and sustainable lifestyle for your family and community.

We support your desire to have a good, healthy way of life and food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

P.S. Ready to nourish your family with local, seasonal goodness?

Visit us at the Willow Haven General Store, where you’ll find fresh, farm-to-table foods that will warm you from the inside out. Our store is open every Tuesday – Saturday

8150 Hamilton Blvd, Breinigsville, PA 18031
​https://willowhavenfarmgeneralstore.com​
​Hours: Tues – Fri 7 am – 8 pm this week
Sat. 7 am – 4 pm

That’s the beauty of a simple shallot sauce. It lifts the honest flavors of real food without covering them up.

In spring, I spoon it over asparagus or baby carrots. In summer, I let it mingle with zucchini, eggplant, or sweet peppers. By fall and winter, it’s the perfect finishing touch for sweet potatoes, cauliflower, or a hearty pan of root vegetables.

Some meals are simple. Others feel like they were meant to linger over—meals that make you pause and appreciate the food in front of you. For me, that’s where shallot sauce comes in.

This little recipe is proof that it doesn’t take complicated steps to create something extraordinary. A few finely minced shallots, a splash of wine or vinegar, and a swirl of cream from our grass-fed milk come together in the pan to transform dinner into something memorable.

This sauce has a way of pulling the whole meal together—it makes good food taste even better.

Why Shallot Sauce Belongs in Every Kitchen this Fall

Here on the farm, I’m always thinking about the foods that make the best match. Just imagine balsamic shallot sauce drizzled over pasture-raised pork spare ribs—the sweet tang of vinegar and shallots playing against the smoky richness of pork.

Or spooning a little over wild-caught sockeye salmon to bring out its deep, clean flavor.

One of my family’s favorites is pairing a robust red wine variation of this sauce with grass-fed beef short ribs, letting the flavors slowly mingle in the pan until the meat is falling-off-the-bone tender.

Of course, you can’t go wrong with a classic pan-seared grass-fed NY strip steak topped with shallot sauce that makes the whole dish feel like a celebration.

Recipe Preview: Balsamic Shallot Sauce

Ingredients

• 3 tbsp minced shallots

• 2 tbsp butter (or ghee)

• ½ cup chicken or vegetable stock

• 2 tbsp balsamic vinegar (available in our Willow Haven online market)

• 1 tbsp cream from our grass-fed cream-top milk (optional, for richness)

• Salt & pepper

Method
Sauté shallots in butter until soft. Deglaze with vinegar; simmer until reduced. Add stock and reduce slightly. Optional: stir in cream for extra richness. Season and serve warm.

Download the full recipe here:
https://willowhavenfarmpa.com/wp-content/uploads/2025/08/Balsamic-Shallot-Sauce-Recipe.pdf

Seasonal Vegetables That Shine with Shallot Sauce

And don’t stop at the proteins. Shallot sauce is also a farm cook’s best friend for vegetables:

• Spring: drizzle it over tender asparagus, green beans, or baby carrots.

• Summer: pair with zucchini, eggplant, mushrooms, or colorful bell peppers.

• Fall: bring out the sweetness in roasted beets, Brussels sprouts, or cauliflower.

• Winter: make hearty roots like parsnips, turnips, onions, or leeks sing with just a spoonful.

Even something as simple as roasted sweet potatoes or broccoli becomes a special dish when it’s finished with this sauce.

Farm Kitchen Cooking Tip

I’ve learned over the years that our meats don’t need the upgrade. Each one is amazingly delicious with just sea salt and black pepper. But when shallots are in season, they inspire me to make this sauce and turn dinner into something just a little more special.

And here’s my tip: I almost always double the recipe. This sauce keeps beautifully in the fridge because of the vinegar—it practically preserves itself. You can even freeze it, though my best advice is not to forget it’s there. Use it, enjoy it, and let it bring that same farm-fresh inspiration to another meal later in the week.

We support your desire to have a good, healthy way of life and food on your table that supports that goal.

Reuben and Tessa DeMaster
Willow Haven Farm

P.S. Let me know if you enjoyed the Shallot Sauce Recipe. I love to hear your cooking adventures.

Stock Your Kitchen with the Best from the Farm

Discover nutrient-dense, local foods grown and raised with care. Shop our online market for grass-fed meats, seasonal vegetables, wild-caught seafood, and the real-food kitchen staples your family deserves.

Shop Meat & Seafood

Shop Vegetables

Local nut butter—like creamy almond butter and classic peanut butter—might seem like cozy, cold-weather staples, but they’re just as perfect for bringing creamy balance to lighter spring meals.

These pantry favorites reward creativity: a spoonful here or there can turn simple spring dishes into something nourishing and special —especially if you’re looking for a dairy-free way to add richness.

Whether stirred into a fresh dressing, blended into a smoothie, or used in a satisfying snack, local nut butters add comfort without heaviness.

They’re a simple way to bring a little indulgence to everyday meals while keeping them fresh, light, and perfectly in tune with the season.

Nourishing Starters & Sides with Local Nut Butter

• Nutty Root Veg Soup — Stir a spoonful of almond or peanut butter into pureed carrot, sweet potato, or squash soup to deepen flavor and add creaminess.
• Lively Spring Salad with Nut Butter Dressing — Combine mixed greens, radishes, snap peas, and cucumber. Toss in a creamy dressing made from almond or peanut butter, olive oil, lemon juice, and a touch of honey or maple syrup. Top with seeds or nuts for crunch.
• Cooked Greens with Nut Butter Glaze — Use a small amount of nut butter in a finishing sauce for sautéed kale, bok choy, or broccoli.

Flavorful Main Spring Dishes

• Oatmeal & Porridge — Stir almond or peanut butter into oatmeal or quinoa porridge. Top with banana, seeds, cinnamon, or a drizzle of honey.
• Stir-Fry Bowls or Noodle Dishes — Use almond or peanut butter in a creamy sauce with tamari, garlic, ginger, rice vinegar, and chili. Toss with noodles, stir-fried veg, tofu, or chicken.
• Satay-Style Protein — Make a classic satay sauce (peanut butter, coconut milk, lime, chili flakes) to serve with grilled chicken, tofu, or shrimp.
• Grain & Greens Bowl with Nut Butter Drizzle — Thin almond butter with lemon juice, olive oil, and a touch of maple syrup for a warm or cold grain bowl topper (farro, quinoa, millet, etc.).
• Savory Nut Butter Toasts — These work as open-faced mains or hearty snacks.
  • • Almond butter, sliced radish, olive oil, sea salt
    • Peanut butter, cucumber, sriracha, shredded chicken

Indulgent Drinks Featuring Local Nut Butter

• Nut Butter Milkshake — Blend almond or peanut butter with banana, vanilla, and almond milk for a rich, creamy treat. (dairy free)
• Nut Butter Latte — Whisk peanut butter into your morning coffee or espresso for a creamy twist.
• Nut Butter Hot Chocolate — Stir almond or peanut butter into hot chocolate for an extra layer of richness.
• Chocolate Berry Nut Butter Shake — Blend almond or peanut butter with frozen berries (like strawberries or raspberries), cocoa powder, milk, and a touch of honey or maple syrup. Add a frozen banana for extra creaminess, or top with whipped cream and shaved chocolate for a rich finish.
• Fruity Nut Butter Smoothie — Blend almond butter with frozen mango, pineapple, a splash of orange juice, and coconut milk. Creamy, tropical, and totally refreshing — like a beach vacation in a glass. (dairy free)
• Tip for the Grown-Ups: To turn any of these into an adult treat, add a splash of bourbon, dark rum, coffee liqueur, or nocino (a walnut liqueur with warm spice notes). Each pairs beautifully with the richness of nut butter and chocolate or fruit. (dairy free)

Wholesome Snacks & Sweets

• Smoothies — Nut butters add body and protein to smoothies. They’re great in banana-based smoothies with spinach, cocoa, or berries. (dairy free)
• Energy Balls or No-Bake Bars — Mix nut butter with oats, seeds, dried fruit, and a bit of honey or maple syrup. Chill and roll/slice. (dairy free)
• Baked Goods — Substitute into muffins, cookies, or brownies. Replace up to half of the butter or oil in your recipe with nut butter for a richer, denser texture.
  Tip: Almond butter especially shines with chocolate and berries.

Versatile Toppings with Almond or Peanut Butter

• Drizzle for Puddings & Parfaits — Use thinned almond or peanut butter as a topping for chia pudding, parfaits, or yogurt bowls. (dairy free)
• Sweet Sauce for Pancakes, Fruit, or Ice Cream — Whisk almond butter with maple syrup and a splash of milk for an easy dessert drizzle.
• Dressing or Dipping Sauce — Use thinned peanut or almond butter (with soy sauce, citrus, and aromatics) as a dipping sauce for veggies, dumplings, or wraps. (dairy free)

Why Choose Local Nut Butter?

When you choose local nut butters—like the ones we carry from Nutty Novelties—you’re getting more than just great flavor. Small-batch producers use clean ingredients, skip the fillers and oils, and craft their nut butters fresh for better taste and texture. You’re also supporting sustainable practices, reducing food miles, and keeping your dollars in the local food economy. It’s a simple swap that’s better for your health, your community, and the planet.

]]> https://willowhavenfarmpa.com/beyond-toast-creative-ways-to-use-local-nut-butter-spring-dishes/feed 0 https://willowhavenfarmpa.com/how-to-cook-local-in-season-mothers-day-brunch https://willowhavenfarmpa.com/how-to-cook-local-in-season-mothers-day-brunch#respond Fri, 25 Apr 2025 17:01:50 +0000 https://willowhavenfarmpa.com/?p=6406 Before I ever sipped coffee or knew how to scramble an egg, my first “drink” word was tea.

It’s no surprise—my mom and dad have always been tea drinkers.

Even now, my mom keeps her pantry stocked with a special teecino blend just for me, and I always have a stash of herbal teas at home for those moments when someone’s under the weather or just needs a little comfort.

As we look ahead to Mother’s Day brunch, I’ve been reflecting on the simple, nourishing ways we can honor the women who care for us so deeply—starting with a beautiful meal made from fresh, local ingredients.

My mom lives just across the road from us on the farm and continues to be such a strong and quiet part of our everyday life. Even as her health has slowed her down, she welcomes our littlest kids into her cozy home, keeps her real-food pantry well stocked, and still nurtures her love of gardening—something she now shares with our daughter Annika, the flower farmer.

Moms pour so much into others—often quietly, steadily, and with deep love.

That’s why I believe the most meaningful way to celebrate them is with something simple, thoughtful, and nourishing.

A beautiful brunch made with fresh, local ingredients is more than just a meal—it’s a way to say thank you with every bite.

Whether you’re cooking for your mom, sharing the kitchen with your kids, or honoring a mother-figure in your life, these ideas are meant to help you create something special with what you have—whether it’s in your Market Box or picked up at the General Store.

From savory mains to sweet treats and herbal sips, here’s how to build a Mother’s Day brunch that’s fresh, local, and full of love.

FEATURED: Mother’s Day Brunch Ideas with In Season Ingredients

Celebrate the special women in our lives with a brunch that highlights fresh, local produce and vibrant flavors.

We’ve compiled some simple ideas for you filled with seasonal flavor.

These recipes are designed to be flexible and easy to scale, whether feeding a crowd or preparing a more intimate spread.

Use these ideas to create a nourishing, creative, and delicious menu!

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!

Savory Mains

• Spring Greens Frittata – Use any tender greens: baby kale, spinach, arugula, parsley, dandelion greens, or blanched nettle. Add green onions and caramelized onion for flavor. Optional mix-ins: roasted potatoes, cheese, smoked salmon, or bacon.
  • Tip: Use this frittata formula for great results. Keep it on hand to use again.
• Sweet Potato & Beet Rösti – Grated sweet potatoes and beets formed into patties and pan-fried until crispy. Serve topped with eggs, smoked fish, or dressed greens.
  • Tip: Start with this basic potato rosti recipe and customize with beetroot. Or try this beetroot, potato, and horseradish rosti.
• Grilled Citrus Chicken or Shrimp Skewers – Marinate in citrus juice, olive oil, garlic, and herbs. Skewer with onion or sweet potato chunks and grill or roast. Simple to scale.
• Seared Scallops or Cod with Wilted Greens – Serve quick-seared scallops or cod over a bed of sautéed spinach, Swiss chard, or dandelion greens. Finish with a citrusy pan sauce.
  • Tip: Use the lemon pan sauce in this recipe and add or substitute orange juice.

Fresh & Vibrant Sides

• Shaved Cabbage, Apple & Radish Slaw – Combine cabbage, apples, watermelon radish, and parsley. Dress with citrus juice, honey, olive oil, and salt. Add chopped dandelion greens for a bitter note.
  • Tip: You can refer to our Spring Salad Dressings post for dressing help and specifics.
• Warm Potato & Dandelion Salad – Roast yellow potatoes and toss with lightly wilted dandelion greens and mustard vinaigrette. Optional: top with eggs, chicken, or salmon.
• Spring Tartines – Top toasted sourdough bread with a creamy spread (herbed fromage blanc, whipped ricotta, or dandelion pesto), and layer with smoked salmon, radishes, or greens.

Sweet Treats

• Carrot Citrus Mini Cakes – Grated carrots, citrus zest, olive oil, and a hint of spice. Bake into muffins or mini loaves. Serve with honey-sweetened yogurt or whipped cream.
• Beet-Chocolate Muffins – A moist, earthy-sweet treat. Optional add-ins: nuts, seeds, herbs, or a citrus glaze.
  • Tip: Herbs like thyme, mint, or lavender would work well with the flavors in this muffin. Use just a bit – 1-2 tsp. fresh or 1 tsp. dried.

Seasonal Sips

• Elderflower Citrus Spritzer – Mix citrus juice with elderflower soda or sparkling water. Add herbs or edible flowers. Optional: spike with gin or sparkling wine.
• Herb-Infused Iced Tea – Brew chamomile or green tea with parsley stems or mint. Chill and serve with citrus slices.

FEATURED: Tea and Honey

Nothing goes with tea like sweet local honey.

Want some new ways to use tea and honey in your kitchen?

Our Seasonal Pairing Guide highlights tea and honey combinations for each season, featuring ideas for drinks, savory dishes, and sweet treats. Whether crafting a refreshing iced tea or glazing roasted veggies, this guide will inspire your culinary creations all year long. Check it out and discover seasonal flavor combos to make life a little sweeter.

BREAD:

• Invite our sourdough bread to your Mother’s Day Brunch! Pick up a loaf or two for making the tartines above, then use the rest for sandwiches or toast later in the week.
• Our brioche makes amazing French toast!

MEAT AND SEAFOOD:

• Add smoked salmon to your frittata recipe or use it to top your potato and beet rösti.
• Bacon. It’s brunch. You need bacon! Add crumbled bacon to your frittata or serve as a side.
• Salmon, cod, and scallops from Wild for Salmon are great brunch choices.

DAIRY:

• Make sure you have plenty of eggs for your frittata recipe.
• We have a variety of raw milk and artisan cheeses to add to your frittata or use for an appetizer charcuterie board.
• Top your tartines with fresh cheese from our online store. Fromage blanc or chèvre would be excellent choices.

PANTRY RECOMMENDATIONS:

• We have all your baking needs in our online store: flours, sugars, honey, cocoa powder, chocolate chips, and more!
• Add coffee, tea, or Dandy Blend to your market box order.
• Visit our beverage section for sodas, sparkling waters, and juices to make delicious seasonal cocktails/mocktails to accompany your meals.

Stop in and visit us at WHF General Store for your Mother’s Day meal needs. We also have cards, flowers, treats, and unique locally-made gifts!

Shop Now

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, Crimson Topaz – Crimson Topaz is a striking red apple with a tangy-sweet flavor, originally bred in the Czech Republic and now grown in small quantities elsewhere. It’s an organic grower’s favorite thanks to its natural disease resistance. Nutritionally, it’s similar to other apples – low in calories, high in fiber, and rich in vitamin C and antioxidants from its deep red skin. Crimson Topaz apples are great for fresh eating if you like a sharper bite, and they add depth to salads and cheese boards. They also bake beautifully, adding tartness to pastries and tarts.

Apple, EverCrisp – EverCrisp apples are a hybrid of Honeycrisp and Fuji, combining the crisp texture of the former with the sweetness and dense flesh of the latter. Developed for late-season storage, they retain their crunch and flavor for months when kept cold. Nutritionally, EverCrisp apples offer about 80–100 calories per medium apple, with around 4 grams of fiber and a good dose of vitamin C. They’re excellent for snacking due to their satisfying crunch and balanced sweetness, but also hold up well in pies, crisps, and slaws.

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.

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.

Lemon – Lemons are tangy citrus fruits packed with vitamin C, antioxidants, and citric acid, which aid digestion, boost immunity, and enhance skin health. They are commonly used to add flavor to beverages, marinades, dressings, and desserts or as a natural cleaning agent. Store lemons at room temperature if using them soon or refrigerate them in a perforated bag to extend their shelf life up to 3-4 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.

Cabbage, Red – Red cabbage is a vibrant vegetable with a slightly peppery and sweet flavor. It is rich in vitamins C and K, fiber, and antioxidants like anthocyanins, which support immune health, digestion, and reduce inflammation. Red cabbage can be eaten raw in salads and slaws, pickled, or cooked in stir-fries, soups, and stews. Store it in the refrigerator, unwashed, in a plastic bag, where it can stay fresh for up to two weeks.

Try using red cabbage to make quick pickled cabbage. Thinly slice the cabbage, then toss it with vinegar, lime juice, a pinch of sugar, and spices like cumin or chili flakes. Let it sit for 30 minutes to develop flavor. The result is a tangy, crunchy topping that adds both texture and a pop of color to your meal. Perfect for tacos, burgers, or grain bowls!

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. 

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.

Mushroom, Lion’s Mane – Lion’s mane mushrooms are known for their shaggy, white appearance and mild, slightly sweet, seafood-like flavor. Rich in antioxidants, they contain compounds that may support brain health, nerve regeneration, and immune function. These mushrooms can be sautéed, roasted, or added to soups and stir-fries, often used as a meat substitute due to their tender, meaty texture. Store them in a paper bag in the fridge and use within a few days for the best texture and flavor.

Mushroom, Shiitake – Shiitake mushrooms are prized for their rich, umami flavor and slightly chewy texture, making them a staple in Asian cuisine. They are low in calories, fat-free, and a good source of B vitamins, copper, selenium, and immune-supporting polysaccharides. Shiitakes are versatile and can be sautéed, stir-fried, grilled, or added to soups, stews, and sauces for a depth of flavor. They are popular in dishes like ramen, risotto, and dumplings, and are often used in vegetarian recipes for their meaty texture.

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.

Parsley, Flat Italian – Parsley is a popular herb with bright green leaves and a fresh, slightly peppery flavor. It is rich in vitamins A, C, and K, along with folate and antioxidants, which support immune health, bone health, and digestion. Parsley is used as both a garnish and a key ingredient in various dishes. It is commonly used in Mediterranean and Middle Eastern cuisines, adding flavor to salads, soups, sauces, and marinades. Store in a glass with some water on the counter as you would any herb. Keep for several days. For longer storage, parsley can be chopped and frozen in airtight containers or ice cube trays.

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.

Tip: Watermelon radishes make beautiful and delicious chips!

Try this easy recipe: Toss thin slices with a little oil and salt, spread on a parchment-lined sheet, and roast at 400°F for 15-20 minutes, flipping halfway through. They’re finished when the edges begin to curl and the radishes turn lightly brown and crispy. Keep an eye on them – they go from perfect to too dark very quickly.

Seasoning Ideas:

• Mix olive oil with za’atar and a pinch of extra salt before roasting.
• Sprinkle with smoked paprika, garlic powder, and lemon zest post-roast.
• Toss with chili powder, cumin, and lime juice (add zest too for extra punch).

Pair finished chips with herbed goat cheese or yogurt, guacamole, or hummus.

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.

Stinging Nettle – This wild, nutrient-rich leafy green is known for its fine, hair-like spines that sting when touched raw, though cooking, drying, or blending neutralizes the sting entirely. It has a mild, earthy flavor similar to spinach and has long been used in both culinary and herbal traditions. Nettles are packed with vitamins A, C, K, and B-complex, as well as iron, calcium, magnesium, potassium, and plant-based protein. They’re popular in soups, pestos, egg dishes, sautéed greens, and teas. Always blanch before eating to remove the sting. Store fresh nettles in the fridge wrapped in a damp paper towel inside a produce bag. Use within a few days, or blanch and either freeze or dry for long-term use. Tip: Always handle raw nettles with gloves or tongs.

Fun Facts: Stinging nettles aren’t just good for you—they’re good for the planet, too. Nettles grow abundantly without fertilizer and can be harvested multiple times a season. They’re considered a low-impact wild green, especially when foraged responsibly. Plus, they’re a favorite host plant for butterflies like the Red Admiral and Small Tortoiseshell, making them a quiet hero in supporting local pollinators and biodiversity.

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…

Shop Now

Veggie E-Books

Download these collections of tips and recipes for each veggie. You’ll use these as a reference throughout the season.

Arugula E-Book
Beets E-Book
Cabbage E-Book
Carrots E-Book
Fresh Herbs 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

~~~~~

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

Shop Now

Read Next

Elevate every season with simple, nourishing pairings of tea and honey. Discover creative ways to sip, cook, and celebrate real ingredients—from springtime blooms to cozy winter brews.

Tea and Honey: A Seasonal Pairing Guide

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…

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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

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Rustic Walnut Nocino Cake

This one-bowl cake brings together the toasty richness of walnuts and the complexity of nocino. The result is a dessert with depth and aroma, but that doesn’t feel heavy. With olive oil and citrus zest, it bakes into a tender, golden crumb that works just as well for cozy fall and winter celebrations as it does for springtime gatherings. A great example of desserts with Nocino.

Ingredients:

• 1 cup finely ground or chopped walnuts
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 cup olive oil (or melted unsalted butter)
• 1/4 cup nocino
• 1/2 tsp lemon or orange zest (optional, but lovely in spring)
• powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F. Grease an 8-inch round or square pan and line with parchment if desired.
2. In a large bowl, whisk together the eggs and sugar until lightened in color, about 1–2 minutes.
3. Add the olive oil and nocino; whisk to combine.
4. Stir in the ground walnuts, flour, baking powder, salt, and zest, if using. Mix just until smooth.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes, or until golden and a toothpick comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a rack.
8. Dust with powdered sugar once fully cooled.

Tip: Serve with fresh berries of choice for a springtime option.

Optional Pairings & Toppings for Desserts with Nocino:

• Lemon-Nocino Whipped Cream: 1 cup heavy cream, 1–2 tbsp nocino, 1 tbsp powdered sugar, 1/2 tsp lemon zest. Whip to soft peaks and serve chilled.
• Macerated Berries with Nocino: 1 cup strawberries or mixed berries, sliced, 1 tsp sugar or honey, 1/2 tsp lemon juice, optional: splash of nocino (1/2 tsp). Toss and let sit for 10–15 minutes until juicy.
• Roasted Pears or Figs in Nocino Syrup: 2 pears or 6 fresh figs, halved, 2 tbsp nocino, 1 tbsp brown sugar or honey, 1 tsp butter. Roast at 375°F for 20–25 minutes. Spoon syrup and fruit over cake or ice cream.

Tip: These toppings pair wonderfully with the walnut cake above, but they’re also excellent companions to other desserts like sponge cakes, simple vanilla or citrus cakes, panna cotta, or even roasted fruit.

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Quick Nocino Dessert Ideas:

Add seasonal flair to these easy treats!

• Drizzle over vanilla, coffee, or hazelnut ice cream. In spring, pair with fresh strawberries, blueberries, peaches, or other in-season fruits.
• Flavor a simple custard with nocino and serve it warm over pound cake or shortcakes with in-season strawberries or rhubarb.
• Stir a small amount into your morning or after-dinner coffee. For warmer weather, try it iced with a touch of vanilla!
• Cozy up with a splash of nocino in your hot chocolate. Add whipped cream and grated chocolate, perfect for a chilly spring evening. And frozen hot chocolate is a perfect summer treat!
• Nocino Eggnog is perfect for the winter holidays – or why not as a spring treat? If you’re going traditional, garnish with freshly grated nutmeg and a few pomegranate seeds for color. For a bright spring twist on eggnog, try adding zest or a squeeze of juice from citrus fruits like lemons, oranges, or grapefruits. Incorporate fresh herbs like mint or basil for a subtle, herbaceous note. Maple syrup or honey adds a touch of spring sweetness, or try enhancing eggnog flavor with a splash of vanilla or almond extract.

Shop the Sale Now

This week, we’re sharing some exciting ways to bring local organic beverages into your meals. From adding a cherry wine reduction to meats to mixing up a refreshing ginger apple spritz, these simple ingredients will help elevate your dishes while supporting the local community that grows them.

Join us as we prepare for the season ahead, plant for future harvests, and celebrate the flavors of the land around us. Whether you’re looking to try a new marinade or a fun mocktail, there’s always something fresh to explore here at Willow Haven.

FEATURED: Beverage Sale

This week and next week, we’re featuring several beverages for you. Take this opportunity to try something new!

• Are you ready to try our WHF raw milk? Now is a great time!
• If you haven’t enjoyed artisanal, local wine or spirits, you are in for a delicious, locally-produced treat!
• Learn how to incorporate a variety of beverages into your cooking – see below for recipe ideas and suggestions.

Want to learn to mix your own cocktails and mocktails? We have ingredients and recipe ideas for you. Try this Versatile Cocktail and Mocktail Formula to get you started.

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!

Adding different beverages to your cooking arsenal can bring a whole new level of flavor and interest to your meals. We’ve collected some suggestions for you below.

Cherry Wine Reduction for Meat: This reduction would work well with beef, chicken, pork, or duck. It adds a slightly sweet-tart balance that complements rich meats.

• 1 cup cherry wine
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• Pinch of black pepper

Simmer until thickened to the desired consistency.

• Tip: The classic test for a reduction is to see if it coats the back of a spoon, meaning it’s thick enough to hold its shape and not immediately drip off. As the liquid reduces, you’ll notice the sauce shrinking and tightening, indicating it’s thickening.
• Tip: This reduction is also delicious drizzled over cheese as an appetizer or over ice cream for dessert.

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Rum and Coffee Marinade for Beef: This marinade adds depth, slight sweetness, and a rich umami note. It brings a deep, rich flavor that works especially well with grilled or seared beef.

• ¼ cup dark rum
• ¼ cup brewed coffee (cooled)
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp black pepper

Marinate steak or beef roast for at least 2 hours (or overnight), then grill or sear.

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Nocino Glaze for Roasted Chicken: Brush onto roasted or grilled chicken in the last 10 minutes of cooking to create a glossy, slightly spiced, nutty-sweet crust.

• ¼ cup nocino
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• Pinch of salt

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More Sauces, Glazes, and Marinades: 

• Root Beer BBQ Sauce – 1 cup root beer, ½ cup ketchup, 2 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce, 1 tbsp brown sugar, 1 tsp smoked paprika. Simmer until thickened, then slather onto ribs, pulled pork, or grilled chicken.
• Elderflower Soda Glaze (for Chicken or Fish) – ½ cup elderflower soda, 1 tbsp honey, 1 tsp Dijon mustard, ½ tsp lemon zest. Reduce slightly, then brush onto roasted or grilled chicken, salmon, or white fish.
• Herbed Gin Butter for Seafood or Veggies – 4 tbsp butter, softened, 1 tbsp gin, 1 tsp lemon zest, 1 tbsp chopped herbs (tarragon, parsley, dill), salt to taste. Mix and use on grilled fish, roasted vegetables, or warm bread.

Appetizers and Sides: 

• Ginger Sparkling Water Pickled Vegetables – 1 cup ginger sparkling water, ½ cup vinegar, 1 tbsp sugar, 1 tsp salt. Use to quick-pickle carrots, cucumbers, or radishes.
• Rum-Glazed Carrots – 2 cups sliced carrots, 1 tbsp butter, 1 tbsp brown sugar, 2 tbsp dark rum, pinch of salt. Sauté carrots in butter, add sugar and rum, and cook until glazed.
• Elderberry Vinaigrette – 2 tbsp elderberry syrup, 1 tbsp balsamic vinegar, 3 tbsp olive oil, pinch of salt & pepper. Use to drizzle over salads with nuts, cheese, and veggies of your choice.

Desserts:

• Cherry Liqueur Chocolate Sauce – ½ cup dark chocolate, melted, 2 tbsp cherry liqueur, 2 tbsp cream. Stir together, and drizzle over ice cream or cakes.
• Nocino Whipped Cream – 1 cup heavy cream, 1 tbsp nocino, 1 tbsp powdered sugar. Whip until soft peaks form, and use for desserts or coffee.
• Lavender Sparkling Water Whipped Cream – ½ cup heavy cream, 2 tbsp lavender sparkling water, 1 tbsp powdered sugar. Whip until soft peaks form. Use for desserts or tea/coffee.
• Chamomile Soda Poached Pears – 2 pears, peeled and halved, 2 cups chamomile soda, 1 tbsp honey, 1 cinnamon stick. Simmer pears in liquid until tender. Serve with yogurt or cream.

Beverages:

• Chamomile Sparkling Water Mocktail – 1 cup chamomile sparkling water, ½ tsp vanilla extract, 1 tbsp elderberry syrup. Serve over ice for a floral, herbal mocktail.
• Ginger Apple Spritz – 1 cup ginger sparkling water, ½ cup apple juice, 1 tbsp lemon juice, 1 tsp cinnamon syrup (optional). Mix and pour over ice. This has a spicy-sweet base with a fresh apple twist.

MEAT:

• If you want to try some of our beverage-inspired marinades and glazes, add your favorite protein to your market box order. Choose from organic and grass-fed steaks and roasts, whole chickens or chicken pieces, pork chops and roasts, ham slices and roasts, bone-in turkey breast, and more.
• For the Herbed Gin Butter recipe above, add your favorite Wild for Salmon seafood. Scallops, cod, salmon, and shrimp would all taste amazing with this addition.

BREAD:

• We recommend country sourdough, Italian einkorn, or honey wheat loaves for this garlic bread alternative:
  • Slice a sourdough baguette or loaf and brush with Herbed Gin Butter. Warm in the oven until slightly toasted. Yum!
  • Tip: You could also brush the tops of your brioche buns and warm them in the oven for a few minutes. Use Herbed Gin Butter-basted rolls for your favorite burgers or pulled meat sandwiches.

DAIRY:

• Skim the cream from your WHF milk to use 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. Delicious with the Cherry Wine Reduction above!

PANTRY RECOMMENDATIONS:

Check your recipes and your pantry for ingredients to use in the meal suggestions above. Either in your online order or at the general store, you can find these items and more!

• juices, shrubs
• vinegars, olive oil
• nuts, herbs/spices
• cooking/baking extracts, sugars
• honey, agave syrup, maple syrup
• mustard, ketchup, other condiments

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.

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.

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.

Lemon – Lemons are tangy citrus fruits packed with vitamin C, antioxidants, and citric acid, which aid digestion, boost immunity, and enhance skin health. They are commonly used to add flavor to beverages, marinades, dressings, and desserts or as a natural cleaning agent. Store lemons at room temperature if using them soon or refrigerate them in a perforated bag to extend their shelf life up to 3-4 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.

Beet, Golden – Golden beets are a vibrant yellow-orange variety of beetroot with a mild, sweet flavor that is less earthy than red beets. They are packed with fiber, potassium, manganese, vitamin C, and antioxidants, contributing to heart health, digestion, and immune support. Their bright color makes them a visually appealing and nutritious addition to meals, and they don’t stain like their red counterparts. They can be roasted, steamed, or boiled for salads and side dishes, blended into soups, or shredded raw for slaws. Store unwashed beets in the fridge, ideally in a plastic bag or container for up to two weeks. Separate the greens (if attached) and store in a sealed container or bag. Use within a few days.

 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.

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.

Mushroom, Lion’s Mane – Lion’s mane mushrooms are known for their shaggy, white appearance and mild, slightly sweet, seafood-like flavor. Rich in antioxidants, they contain compounds that may support brain health, nerve regeneration, and immune function. These mushrooms can be sautéed, roasted, or added to soups and stir-fries, often used as a meat substitute due to their tender, meaty texture. Store them in a paper bag in the fridge and use within a few days for the best texture and flavor.

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.

Parsnip – Parsnips are root vegetables with pale, creamy skin and a sweet, nutty flavor, especially when cooked. They are high in fiber, vitamin C, and folate, which promote digestion, immune health, and cell function. Parsnips are great roasted, mashed, added to soups, or used as a potato substitute. Parsnips can be spiralized into veggie noodles or blended into creamy soups for a subtly sweet, earthy flavor. Their natural sweetness also makes them a great addition to baked goods like muffins or cakes.  Store unwashed parsnips in the refrigerator crisper drawer, where they can last for two to three weeks.

Tip: Add parsnips to baked goods like muffins or cakes for a mild sweetness and extra moisture, similar to how carrots are used in carrot cake. Parsnips tend to be sweeter during winter, as the cold converts their starches into natural sugars.

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.

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.

Swiss Chard (baby) – Milder and more tender than mature Swiss chard, baby chard is often used raw in salads, wraps, or grain bowls. While still rich in vitamins A, C, and K, it may have slightly less fiber than its fully grown counterpart. Store in a sealed container with a dry paper towel in the fridge and use within 3–5 days for the best freshness.

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.

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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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Farm News and Events

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

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Mastering a well-balanced drink starts with a simple structure. Once you understand the balance of spirit (or alternative base), tartness, sweetness, and dilution, you can mix and match flavors to craft your own signature cocktails and mocktails.

But don’t limit your thinking to only traditional spirits and mixers.

Many different ingredients can be used to craft unique drinks to impress you and your guests. Try using a variety of spirits, juices, teas, sodas, waters, or syrups – this flexible formula lets you experiment with endless combinations to suit any occasion.

Cocktail Formula

• 2 oz spirit (gin, rum, nocino, etc.)
• ¾ oz tart component (lemon, lime, vinegar shrub, etc.)
• ½–¾ oz sweet component (simple syrup, honey, liqueur, fruit juice)
• Bitters or aromatics (optional but adds depth)
• Dilution (shaken with ice, stirred, or topped with soda)

Examples:

1. Honeyed Rum Sour – Dark rum + lemon juice + honey syrup + dash of bitters
2. Cherry Manhattan – Whiskey + cherry liqueur + bitters + sweet vermouth
3. Elderflower Gin Fizz – Gin + lemon juice + elderflower syrup + club soda
4. Nocino Old Fashioned – Bourbon + nocino + orange bitters
5. Spiced Cherry Mule – Cherry wine + ginger beer + lime juice

Mocktail Formula

• 2 oz base (tea, juice, non-alcoholic spirit)
• ¾ oz tart component (citrus juice, shrub, vinegar)
• ½–¾ oz sweet component (honey, simple syrup, fruit purée)
• Bitters, herbs, or spices (adds complexity)
• Fizz or dilution (soda, tonic, or shaken with ice)

Examples:

1. Black Cherry Nojito – Black cherry soda + lime juice + mint + soda
2. Pineapple Sage Spritz – Pineapple sage sparkling water + honey + lemon juice
3. Elderflower Lemonade Fizz – Elderflower soda + lemon juice + vanilla
4. Chamomile Citrus Cooler – Chamomile tea + orange juice + ginger ale
5. Lavender Blueberry Sparkler – Lavender blueberry soda + elderberry syrup + lemon

Seasonal Ingredients 

Spring is the perfect time to refresh your drinks with seasonal farm-fresh ingredients and unique artisanal beverages! With Easter just around the corner, it’s the perfect excuse to stock up on ingredients for festive drinks.

Suggestions:

• Aged Rum – Smooth and rich, aged for two years in a whiskey barrel. Perfect for warming cocktails or festive punches.
• Sour Cherry Wine – A beautifully tart, dry cherry wine that pairs well with citrus and spice.
• Aromatic Gin – Infused with bergamot and herbs, ideal for floral spring cocktails.
• Nocino – A deep, nutty liqueur made from green walnuts, adding earthy complexity to any drink.
• Elderberry Syrup – Raw, spiced, and full of immune-boosting benefits, this makes an excellent natural sweetener for mocktails and cocktails alike.
• Raw Milk – A creamy, nutrient-rich base for classic milk punches or festive creamy cocktails.

Seasonal Pairing Ideas:

• Cherry Blossom Sour – Sour Cherry Wine + lemon juice + honey + egg white for a silky springtime sipper.
• Spring Garden Gin Fizz – Aromatic Gin + elderberry syrup + lemon + club soda for a light and floral fizz.
• Golden Milk Punch – Raw milk + aged rum + cinnamon + honey for a rich, spiced treat.
• Elderberry Lemon Sparkle – Elderberry syrup + chamomile tea + lemon + sparkling water for a refreshing spring mocktail.
• Nocino Espresso Martini – Nocino + cold brew coffee + vanilla syrup for a bold and energizing twist.

Get creative and celebrate the season with farm-fresh flavors!
Take advantage of these specials while they last and elevate your cocktail and mocktail game with local, artisanal ingredients. Cheers to real food, real drinks, and real community!

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