June 12, 2020

Original recipe on paleonewbie.com shared by Becky Latane' at Blenheim Organic Gardens


  • 3 tbs olive oil

  • 1/2 cup Dijon mustard

  • 2 tbs melted ghee (*or, I used butter)

  • 2 tbs fresh lemon juice

  • 2 garlic cloves, minced or pressed

  • 1 tbs dried oregano

  • 1 tbs fresh rosemary

  • Sea salt and ground pepper, to taste

  • 2 lbs white sweet potatoes, cut into 3/4" to 1" chunks


  1. Preheat oven to 425 F

  2. Grease a large and rimmed baking sheet with a little olive oil

  3. In a large mixing bowl, first combine the mustard, olive oil, ghee, lemon juice, garlic, salt and pepper, Next add the cubed potatoes and toss well to coat

  4. Spread the potatoes out on the baking sheet and sprinkle with fresh rosemary leaves

  5. Bake about 35 - 45 minutes, or until potatoes are tender and golden brown (oven temperatures and cooking times may vary)

  6. Serve hot and enjoy!

June 21, 2019

Original recipe from www.simplyrecipes.com


  • 1-2 lbs new potatoes 

  • 3 tablespoons unsalted butter

  • Salt

  • 1-2 minced garlic clove

  • 1-2 tablespoons minced chives or green onion greens ( the tops of the green onions)


  1. Preheat the oven to 350°F. Place the new potatoes in a safe for oven pot and add about 1 tablespoon of the butter, cut into pieces. Cover and bake for 20 minutes.

  2. Briefly remove new potatoes from oven  and mix them so they are coated with butter. Sprinkle them with salt. Return to the oven, cover, and cook for another 45 minutes. 

  3. Test for doneness by poking a potato with a fork. Potatoes should be soft and provide little resistance to the fork. 

  4. Remove pot from oven. Use a potato masher to mash the potatoes. Toss with the garlic and remaining butter. Salt to taste. Sprinkle with chives or onion greens and Serve!

June 21, 2019

Original Recipe from http://www.vegetariantimes.com/


  • 2 large garden cucumbers, peeled, seeded, and cut into chunks (2 cups)

  • 1 cup low-fat vanilla yogurt/ soy yogurt or coconut yogurt

  • 1 cup fresh blueberries

  • 1-2 Tbs. honey or agave nectar

  • 1 Tbs. lemon juice


Place all ingredients in blender, and blend until smooth.

September 15, 2018

This recipe is fantastic with our Shiitake Mushrooms from Rock Run Creek Farm, but you can make them with portobellas as well. The original recipe is from the Moosewood cookbook.


  • 2 Tbsp Butter

  • 2 Medium to Large Onions, chopped

  • 1 1/2 - 2 Lbs of Shiitake Mushrooms, sliced 1/4 -1/2 inch thick

  • 1 tsp sea salt

  • 3 Tbsp Fresh Dill, minced

  • 1 Tbsp Paprika

  • 4 Tbsp Lemon Juice

  • 3 Tbsp Flour

  • 2 cups Water

  • 1 cup Whole Milk, at room temperature

  • Cracked Black Pepper

  • 1/2 cup Sour Cream

  • Parsley, minced


  1. In a large pot, melt butter over medium heat. Saute onion until soft and translucent. Add mushrooms, sea salt, dill, and paprika and stir well to coat mushrooms. Reduce heat to medium-low, cover and cook for 15 minutes, stirring occasionally to prevent burning.

  2. Stir in lemon juice, then sprinkle with flour - stirring the entire time, until well mixed in. Cook, uncovered, stirring frequently, for another 5 minutes.


September 13, 2018

This recipe comes to us from one of our members, Jamie Smith, and makes 2 quarts or 4 pints.


  • Small okra, cleaned

  • Sea Salt

  • Fresh or Dried Dill

  • Garlic

  • Red pepper flakes or fresh minced peppers

  • Filtered Water


(These are for pint jars, if using quarts simply double the quantities)

  1. Cut off the stem end of the okra. Lay a pint sized mason jar on its side, then fill with 2-3 dozen okra, as many as can fit snugly in the jar.

  2. Stand the jar back on it's end, and add the following:

    • 1/2 tsp of Sea Salt

    • 1/2 tsp of Dill

    • 2 cloves of Garlic, crushed

    • Pepper flakes or fresh, minced peppers - to taste

  3. Fill with filtered water, leaving 1 inch of head space at the top of the jar.

  4. Cover and "burp" (releasing air) daily. Store in a cool, dark place for 3-7 days until the ferment has reached your preferred taste and texture, then move to fridge for storage and enjoy!

August 28, 2018

Baked Acorn Squash

This dish can certainly serve as a side dish on your table - or star as the dessert! 


  • 1 Acorn Squash

  • 1 Tbsp Butter or Coconut Oil

  • 2 Tbsp Brown Sugar (optional)

  • 2 tsp Maple Syrup

  • Sea Salt


  1. Preheat the oven to 400F

  2. Use a large, sharp, knife to slice the acorn squash in half from step to tip. Use a spoon to scrape out the seeds and stringy center of the squash, then use a knife to score the insides in a cross hatch pattern. 

  3. Place the squash cut-side up in a baking dish, with 1/2 inch of water in the bottom. Spread the butter or coconut oil over both cut sides. Sprinkle with a tiny dash of salt, dribble with maple syrup, and drop the brown sugar into the center (if using).

  4. Bake in the oven for 60-90 minutes, until squash is fork tender and tops are slightly browned. Remove and let cool before serving.

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