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Seasonally-inspired Recipes from Our Farm to Your Table

Seasonally-inspired recipes from our farm to your table.  

Summer Corn Chowder Salad with Cilantro Microgreens

Mary Ackley

Summer Corn Chowder Salad with Cilantro Microgreens

Serves 8 as a side dish


  • 4 thick slices of bacon (4 ounces)
  • 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice
  • 2 bell peppers (red, yellow, orange or mixed), diced
  • 6 -7 medium ears of corn, kernels removed
  • 1 medium red onion, thinly sliced
  • 1/4 cup cider vinegar
  • 1/4 cup chopped cilantro or cilantro microgreens
  • Cilantro microgreens for garnish
  • Salt and crushed red pepper to taste


In a large frying pan, cook the bacon over medium-low heat until crisp, about 5 to 10 minutes. Using a slotted spoon, transfer the bacon to paper towels and let drain. Break up or chop into crumbled pieces. 

Pour off most of the bacon fat from the skillet, leaving a few tablespoons for frying. Add the diced potatoes and cook over medium heat until they start to brown, about about 3 to 6 minutes. Stir and cook for about 2 minutes longer, until almost tender; they’ll finish cooking with the other vegetables. Add the diced peppers and cook, stirring occasionally, until the potatoes and peppers are tender, about 5 minutes. Add the corn kernels and cook, stirring, until heated through but still crisp, about 3 minutes.

Transfer the vegetables to a large bowl and stir in the onion, cider vinegar, bacon and chopped cilantro. Season with pepper and salt to taste and garnish generously with cilantro microgreens. Serve warm, or at room temperature.

Adapted from Smitten Kitchen:

Edible Flower Ice Cubes

Mary Ackley


  • Water
  • Edible Flowers (e.g. violas, pansies, nasturtium, mustard flowers, herb flowers, calendula petals, rose petals)


Make sure your edible flowers were organically grown without chemical pesticides or fertilizers. We'll be selling our locally-grown edible flowers at the Bloomingdale Farmer's Market on Sundays from 9am-1pm at 1st and R St. NW starting the first week of May. Freeze your ice cubes in layers to make sure your flowers show through the ice. Start with a very thin layer of water on the bottom of the ice cube tray. We used silicon trays to make it easier to remove the cubes once frozen.  Place your flowers face down (so they will be face up once the cubes are popped out) and then freeze for several hours until well frozen. Add another layer of water to fill the cubes about halfway and freeze again. Finally, fill up the rest of the tray and freeze once last time. Remove and enjoy in with sparkling water or your favorite cocktail!

Eggplant 'Tacos' with Brie and Cilantro Microgreens

Mary Ackley


Prep time: 10 minutes; Cook time: 20 minutes. Adapted from The Forest Feast by Erin Gleeson.

  • 1 Large eggplant
  • Olive oil
  • Approximately 8 oz brie or other soft cheese
  • Cilantro microgreens
  • Salt & Pepper


  • Preheat oven to 400 degrees F. 
  • Slice eggplant into half inch rounds
  • Arrange on oiled baking sheet and drizzle with olive oil and sea salt
  • Bake approximately 10 minutes per side or until golden brown
  • Place a piece of brie on each slice and fold into a mini taco
  • Top generously with cilantro microgreens, coarse sea salt and cracked black pepper 

Pearl Couscous with Roasted Tomatoes, Olives and Parsley Microgreens

Mary Ackley

Makes 6 servings, adapted from Smitten Kitchen

Note: You can make the roasted tomatoes, dressing, and couscous one day ahead and store separately, covered in the refrigerator. Bring everything to room temperature before combining the rest of the ingredients to make the salad. 


For roasted tomatoes and dressing:
2 pt red grape or cherry tomatoes (1 1/2 lb)
3 large garlic cloves, left unpeeled
1/4 cup extra-virgin olive oil
1/4 cup warm water
1 teaspoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper

For couscous
2 3/4 cups vegetable or chicken broth
2 1/4 cups pearl (Israeli) couscous
1 tablespoon olive oil
1/2 cup Kalamata or other brine-cured black olives, pitted and chopped
1/4 cup chopped parsley + 1/4 cup parsely microgreens. Reserve some microgreens for garnish
1/4 cup chopped fresh mint
1 teaspoon chopped fresh thyme


1. Preheat oven to 250°F.

2. To make the roasted tomatoes: Slice tomatoes in half lengthwise and arrange, cut sides up, in 1 layer in a large shallow (1-inch-deep) baking pan. Add garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan for approximately 30 minutes.

3. To make the dressing: Peel the cooled, roasted garlic and puree with oil, water, lemon juice, salt, pepper, and 1/2 cup roasted tomatoes in a blender until very smooth.

4. To make the couscous: Bring broth to a boil in a heavy saucepan, then add couscous. Simmer, uncovered, 6 minutes. Cover the pan and remove from heat. Let stand 10 minutes. Spread couscous on a baking sheet and let cool for 15 minutes. Transfer couscous to a bowl and stir in the remaining ingredients (reserving some microgreens for garnish). Add dressing, roasted tomatoes, and salt and pepper to taste. Garnish with microgreens.


Blood Orange & Cara Cara Salad with Fresh Ricotta

Mary Ackley


Prep Time: 15 minutes; Serves: 4


  • 3-5 mixed Blood & Cara Cara Oranges + juice of 1 orange (reserve for dressing)
  • 1 cup baby arugula
  • 2-3 cups mixed shoots (sunflower, pea, popcorn, buckwheat) & microgreens (arugula & amaranth shown here)
  • Fresh ricotta, crumbled


  • 3/4 c. olive oil
  • 1/4 c. white wine vinegar
  • Zest from 1 orange above
  • 3 T blood blood orange and/or cara cara orange juice (from above)
  • 1 T lemon juice
  • 1 finely minced shallot
  • salt & pepper to taste


  1. Cut a thin slice off the tip of each orange to reveal flesh, then stand upright. Following the curve, cut downward to remove peel and white pith rotating the fruit until it is completely peeled. Reserve 1-2 oranges to juice for the dressing.
  2. Thinly slice the oranges crosswise into discs. 
  3. Arrange orange slicing on a salad plate or shallow serving dish. Sprinkle with baby arugula, mixed shoots & microgreens & ricotta. 
  4. In a small bowl, whisk together dressing ingredients until blended, then drizzle over salad. Sprinkle with pepper, toss gently, and serve immediately.




Green Smoothie Bowl with Pea Shoots & Edible Flowers

Mary Ackley


Makes 1 Smoothie Bowl

  • 1 Banana (sliced, frozen)
  • 1 cup baby spinach
  • 1/2 cup pea shoots, chopped (may substitute sunflower shoots)
  • 1/4 avocado
  • 1/4 c. nonfat greek yogurt
  • dash cinnamon
  • 1 tbsp lemon juice (or any citrus juice)
  • 1/2-3/4 c. water

Optional Toppings (get creative!):

  • Shredded, unsweetened coconut
  • Amaranth microgreens
  • Chia seeds
  • Sliced almonds
  • Edible viola petals (or any edible flowers - make sure these are organic and untreated)

Note: You can find edible flowers, shoots & microgreens in our ready-to-eat salads online at Washington's Green Grocer or From the Farmer)


Combine all smoothie ingredients into a high speed blender and blend until smooth and creamy. Pour into a bowl and add toppings as desired.

Feel free to experiment with this recipe! For example, try adding 1/2 scoop of your favorite protein powder and increasing the liquid for a higher protein smoothie; use milk or nut milk instead of water for a creamier smoothie; or substitute different types of greens for the spinach and pea shoots. 

Nutrition: Calories: 228, Total Fat: 6.87g, Total Carbohydrate: 37.4, Protein: 9.5g.

Modifications for better macros if you're counting them: Sub 3/4 banana, 30 g avocado, add 1/2 scoop whey protein, remove nuts and coconut toppings (sub a few blueberries &/or more microgreens). Nutrition: Calories: 247, Total Fat: 6.08g, Total Carbohydrates: 31.64g, Total Protein: 21.25g



Sweet Potato and New Potato Soup

Mary Ackley

Prep: 10 Minutes, Cook Time: 40 Minutes, Total Time: 50 Minutes, Serves: 4 Generously 

Recipe by Jewell Fears


1 Medium to large fresh Sweet Potato
4-5 New Potatoes
2 Slices thick cut bacon – diced (optional)
Olive Oil or Neutral Oil
Heavy Cream
Salt, to taste
Colby block cheese or any fresh easily melting cheese (shredded)
Dark Opal Basil Microgreens, Garnet Giant Mustard Microgreens, Red Veined Sorrel Micro-greens (substitute any fresh herbs or micro greens)


  • Quarter new potatoes and place them in a medium sized stock pot
  • Slice sweet potatoes in 1 inch rounds width wise and then quarter. Add to new potatoes in stock pot adding just enough water to cover.
  • Add a pinch of salt to the water and bring to a boil. Once boiling, cook the potatoes until a fork can easily penetrate each piece.
  • While the potatoes are cooking, heat a medium sauté pan over medium heat and allow it to get nice and hot.
  • Add your bacon allowing it to render fat and begin to brown.
  • Once slightly browned and almost beginning to darken, remove bacon from pan and place on heat proof plate. Do not drain.
  • When potatoes are ready, drain them, saving the water separately.
  • Let the potatoes cool slightly before blending. You don’t want hot liquid splashing in your face.
  • Add a cup of potatoes at a time to the blender. The gluten in the potatoes will make it thicken quickly so you’ll only want to work with small amounts.
  • Add a little of the cooking water saved from the potatoes – about half of the amount of potatoes – 1 tbsp of bacon and finally adding ½ tbsp oil
  • Blend on low allowing the blender to catch the larger pieces, slowly increasing the speed until it is smooth and shiny
  • Pour into a medium sized pot and repeat the same steps until all of the potatoes are blended.
  • Save at least 1-2 tbsp. of bacon for later.
  • You won’t use all of the cooking liquid by any means so you can dispose of the remaining.
  • Once everything has been blended and is in the pot, bring up slowly to a gentle simmer.
  • At the same time whisking in ½ cup heavy cream at a time. You’re looking for the mixture to thin out and add flavor
  • As the mixture heats and combines with the cream the consistency should change to a soupy mass and drip from a spoon when held overtop
  • Season with salt as desired adding more or less heavy cream pending you tastes
  • Garnish soup with crispy bacon, shredded Colby cheese and my favorite: Dark Opal Basil Microgreens, Garnet Giant Mustard Microgreens, Red Veined Sorrel Microgreens (substitute any fresh herbs or microgreens)




Spicy Farfalle Pasta

Mary Ackley

Prep Time: 20 min, Cook Time: 30 min, Total Time: 50 minutes

Serves 4

Recipe by Jewel Fears


  • ½ Medium Onion (small dice)
  • (2) Cloves Garlic (small dice)
  • Grapeseed Oil or other Neutral Oil
  • White Wine
  • (2) Cups Heavy Cream
  • Salt
  • (2 ½) Cups Farfelle Pasta
  • Mascarpone Cheese
  • Crushed Red Pepper Flakes
  • Chrysanthemum (Shungiku) Microgreens AND?OR Pea Shoots (wilt pea shoots into pasta and top with Shungiku, or use any other microgreens/herbs)


  • Heat a medium sauté pan over medium heat and allow it to get nice and hot. Add 1 tbsp of you oil to the center of the pan.
  • When hot, add your diced onion tossing to coat in oil. Season with salt gently
  • When onions are almost see through, add your garlic and toss
  • CAUTION: Allow the garlic to become fragrant, about 2-3 minutes, remove the pan from the heat and pour in enough wine to coat the bottom of the pan. IT WILL SIZZLE, STEAM AND BOIL
  • When boiling has stopped, place the pan back on the heat and bring to a simmer
  • In a separate pot, bring pasta water to a boil adding a pinch of salt to the water.
  • Once boiling add pasta bringing back to a boil
  • When the liquid is almost gone, add 2 cups of Heavy Cream and combine with remaining liquid, onion mixture adding a sprinkle of red chili flakes to taste. Bring to a simmer allowing it to begin to thicken, about 5-10 minutes
  • When checking, the cream should coat the back of a spoon without scorching the pan letting you know its’ ready
  • Check your pasta, it should be al dente but beginning to soften, drain and add to the cream mixture
  • Season with salt as desired pending your tastes coating the pasta in the sauce
  • Add 2-3 nice dollops of Mascarpone Cheese tossing in the pasta to melt
  • When pasta is at desired tenderness add fresh pea shoots folding in to gently wilt, then spoon into your bowl and garnish with remaining microgreens. Pea shoots hold up nicely when wilted into the pasta while herbal microgreens might be best used as garnish.

Serve while hot!

(Low-carb) Pressure Cooker Buffalo Chicken Soup with Celery Microgrees

Mary Ackley

This recipe is super simple and totally hands-off if you own an electric pressure cooker (have you heard the Instant Pot buzz?). If you haven't tried one yet here and here are reviews of some of the most popular brands.  


  • 2 boneless skinless chicken breasts (frozen is ok)
  • 3 cups chicken broth (use bone broth if you can make it in your pressure cooker)
  • 1/2 cup diced celery
  • 1/3 cup diced onion (I use up to 1/2 cup because the onions taste great cooked in the broth)
  • 1 clove garlic, chopped
  • 1 tablespoon ranch dressing mix (I always use a homemade natural version)
  • 2 tablespoons ghee or butter
  • 1/3 cup hot sauce
  • 2 cups cheddar cheese, shredded
  • 1 cup heavy cream (can sub half cream/half milk or other types of milk according to your preference)
  • Celery microgreens for garnish


1) Combine all ingredients except cream & cheese in your pressure cooker.

2) Cook under pressure for 10 minutes then manually depressurize.

3) Carefully remove chicken, shred and return to soup. Add heavy cream and cheese, stir to combine.

4) After the cheese has melted into the soup ladle soup into bowls and garnish with celery microgreens.

Vegetarian Ramen with Roasted Tempeh, Shiitake Mushrooms, Pea Tendrils and Scallion Microgreens

Mary Ackley



For the broth:

  • 8 cups water
  • 1 ounce dried shiitakes (15-20 mushrooms)
  • 1/4 cup low-sodium tamari or other good soy sauce
  • 2 tablespoons vegetable oil, divided
  • 1 small yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • 1/2-inch piece fresh ginger, peeled and minced
  • 1 tablespoon good butter
  • 1 tablespoon white miso paste
  • 1 tablespoon mirin (rice wine)
  • 1 strip Kombu (seaweed)

For the Tempeh:

  • 1/2 package tempeh (4 oz)
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon extra light olive oil
  • 2 teaspoons dark/aged vinegar
  • 2 teaspoons red wine
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon white sesame seeds
  • 1/2 teaspoon pure maple syrup


  • 10 oz sliced shiitake mushrooms
  • 4 eggs
  • 2-3 oz Little Wild Things City Farm pea shoots
  • 4 servings ramen noodles
  • Little Wild Things City Farm scallion microgreens
  • Toasted sesame oil
  • Hot chili paste


Tempeh: Cut the tempeh in about 7 equal pieces and put it in a bowl. Add the soy sauce, olive oil, dark vinegar, red wine, garlic powder, onion powder, white sesame seeds and maple syrup. Let it marinate for about 2 hours, making sure that you use a spoon to flip it back and forth every 30 minutes. 

About 15 minutes before you’re ready to cook the tempeh, preheat oven to 350°F (176°C). Lightly spray some non-stick cooking oil on an oven tray (or line with aluminum foil) and place the tempeh on the tray, spread out. Bake for a total of about 15 minutes, be sure to flip them over half way.


  1. Combine the water, dried shiitakes and kombu piece in a medium pot. Bring to a boil, then cover and remove from heat. Let mushrooms steep for at least 30 minutes.
  2. Remove mushrooms and kombu from pot and roughly chop, removing and discarding stems. Add mushrooms to a blender with one cup of the broth and puree until perfectly smooth. Add this mixture back to the stock pot along with the tamari. The broth can sit at this stage until shortly before serving, up to a few days in the fridge if you like.
  3. In a large frying pan, heat one tablespoon of the vegetable oil over medium-high heat. Add the sliced onion and cook, stirring frequently, until softened and lightly browned in spots, about 5 minutes. Add the minced garlic and ginger and cook, stirring, two minutes more. Add this mixture to the stock pot.
  4. Heat one more tablespoon of oil to the same pan and add pea shoots. Cook for 1-2 minutes with lid on pan until dark green and wilted. Remove from pot and set aside.
  5. Add eggs to pot, reduce heat to simmer, and cook for 7 minutes. Remove eggs to an ice bath and carefully peel when cool enough to touch.
  6. Return water to boil, then add noodles and cook according to package directions. Drain and divide noodles among four large bowls.
  7. While noodles cook, add the remaining tablespoon of vegetable oil to the same frying pan used for the onion and heat over medium-high. Add the sliced shiitakes along with a couple of good pinches of salt. Cook, stirring occasionally, until reduced in volume and nicely browned in spots, about 10 minutes.


To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of pea shoots and of shiitakes in each bowl. Arrange a few slices of roasted tempeh in each bowl. Cut each egg in half and place two halves in each bowl. Top with scallion microgreens, and a little toasted sesame oil and chili paste, with extra garnishes to pass at the table. Serve with chopsticks and large spoons.

Creamy Braised Beef and Mushrooms with Parsley Microgreens

Mary Ackley

This recipe is rich and creamy and makes the perfect fall comfort food. It was inspired by a recipe from Edible New Hampshire and by ingredients from DC's Bloomingdale Farmer's Market. We used local pasta from Cucina Al Volo, local mushrooms from fellow urban farm Mycolumbia Mushrooms, and of course our very own parsley microgreens.


2 tablespoons unsalted butter
2 tablespoons olive oil
1 pound fresh sliced oyster mushrooms (locally grown mushrooms from MyColumbia Mushrooms used here, other types may be use)
½ teaspoon kosher salt
1½ cups leftover beef short rib sauce (see recipe here or use your own)
½ cup heavy cream + 1/2 c. beef stock (or vegetable stock)
½ cup Little Wild Things City Farm parsley microgreens, reserve enough microgreens for garnishing your plates, chop the rest
1 pound fresh noodles (rigatoni from Cuncina Al Volo used here)


In a 12-inch cast iron skillet, melt butter and oil over high heat. Stir in mushrooms to coat them in fat. Let the mushrooms sit, undisturbed until they caramelize on one side (about four to five minutes). Once they are browned, sprinkle the salt over the mushrooms and stir to finish carmelization. Add left over short rib sauce and broth. Reduce heat and simmer gently until slightly thickened. Once the sauce is heated through, stir in cream and chopped parsley microgreens. Reserve the rest for garnish.

Bring a large pot of salted water to a rolling boil. Cook noodles as directed. Drain noodles. Toss with sauce. Sprinkle with parsley microgreens and serve.


Sunflower Shoot Smoothie

Mary Ackley

This is a very refreshing smoothie that lets the sweet, nutty flavor of our field-grown sunflower shoots shine. We made it with local melon from Garner's Produce. Try it with banana instead of the melon for a creamier, sweeter version.


  • 1 cup cantaloupe (cubed)
  • 1 handful Little Wild Things sunflower shoots
  • 1 apple, chopped
  • 1 cup baby spinach (or regular spinach)
  • 1/2 lemon, juiced


Combine all ingredients in a powerful blender, with some cold water until desired consistency is reached and enjoy!

Vegan Roasted Carrot and Fennel Soup with Crisped Chickpeas and Fennel Microgreens

Mary Ackley



  • 2 Tbsp olive oil
  • 2 lbs rainbow carrots 
  • 2 bulbs fennel, chopped
  • 1 onion, chopped
  • 4 cloves garlic, peeled and smashed
  • 1/4 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp cardamom
  • 4 cups vegetable broth
  • 1/2 can coconut milk, reserve remaining half for garnish (see below)


  • 1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained, patted dry on paper towels
  • 1 generous tablespoon olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground cumin


  • Fennel microgreens 
  • Coconut milk


Preheat oven to 425 degrees. Toss carrots, fennel, onion and spices in olive oil and roast for 20 minutes. Then add garlic cloves, stir everything thoroughly and finish roasting for another 15-20 minutes until soft and browned. Remove papery skins from garlic.

Meanwhile, toss chickpeas with one tablespoon olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan.  After carrots are finished roasting, remove them and roast the chickpeas in the oven until they’re browned and crisp. This can take anywhere from 10 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly.

Transfer roasted vegetables to a heavy large pot and combine with vegetable stock, bring to a boil and simmer for 15 minutes. Turn off heat and use an immersion blender to blend until smooth. Stir in coconut milk until smooth and creamy. 

Serve with a drizzle of coconut milk, fennel microgreens and crisped chickpeas.


Tempura Edible Flowers & Herbs

Mary Ackley



  • A few handfuls of edible flowers, washed or inspected and trimmed of any debris

  • 3 cups vegetable, peanut or olive oil

  • 1 cup flour

  • 1 tablespoon cornstarch

  • 1 1/2 cups of seltzer water (I used grapefruit La Criox here)

  • 2 tablespoons soy sauce

  • 1/4 cup water

  • 1/2 teaspoon honey

  • 1 tablespoon sweet rice wine

  • sea salt


First, prepare your flowers, and please, please make sure all of your flowers are edible. We used a variety of flowers and herbs including dianthus, calendula, mint flowers, oregano flowers, rose petals, gem marigolds, and sage leaves.

Heat oil in a small, deep pot to 375 degrees. You can also test oil temperature by placing a bamboo chopstick or a small flower or sage leaf into the oil. If bubbles start sizzling around the chopstick or test flower, the oil is ready.

While you’re waiting for the oil to heat, whisk together the flour, cornstarch, and seltzer water in a medium bowl. Prepare the dipping sauce by combining the soy sauce, water, sugar, and rice wine.

Coat the flowers lightly in your batter - I used a fork to gently tap off excess batter. You can fry about 5 flowers at a time depending on their size. When they get just golden, transfer to a plate lined with a paper towel.  Sprinkle the hot tempura with a bit of sea salt as you fry, and serve immediately.

Watermelon and Feta Skewers with Purple Opal Microgreens and Fresh Mint

Mary Ackley



  • Yellow and Pink Watermelon, cubed
  • Feta cheese, cubed
  • Fresh Mint
  • Purple Opal Basil Microgreens
  • Balsamic Glaze (store-bought or prepare by reducing balsamic vinegar and brown sugar until desired consistency is reached).
  • Toothpicks or Wooden Tasting Forks


Cube chilled watermelon and feta into 1" cubes, or desired size. Arrange in alternating pattern on toothpicks/forks placing mint between layers as desired. Sprinkle with basil microgreens and drizzle with balsamic glaze. Enjoy!

Summer Potato Salad with Pickled Onions and Celery Microgreens

Mary Ackley


  • 2 pounds small new or fingerling potatoes
  • 1 bunch rainbow chard, sliced or diced
  • 4 small-to-medium radishes (KN-Bravo used here, watermelon is also a beautiful summer radish, thinly sliced
  • Celery microgreens

Pickled spring onions

  • 2-3 cippolini or other fresh onions (about 6 ounces). We used red marble cippolini from the farm here, which made the pickilng liquid a beautiful bright pink color
  • 1/4 cup white wine vinegar
  • 1/4 cup water
  • 1 tablespoon kosher salt
  • 1 1/2 tsp sugar

Sharp mustard vinaigrette

  • 1/4 cup olive oil
  • 2 tablespoons whole grain mustard (both Roland and Maille make a whole seed one I’m tremendously fond of)
  • 2 teaspoons smooth Dijon mustard
  • 2 tablespoons white wine vinegar
  • Salt and freshly ground black pepper to taste


Place potatoes in a medium saucepan and cover with one inch of water. Bring to a boil and cook for about 15 minutes, or until the tip of a knife easily pierces through a potato. Drain the potatoes and let them cool until they’re almost room temperature. You can speed this up by covering them with cold water, and replacing the water a few times as it warms up.

Meanwhile, pickle your onions. Whisk vinegar, water, salt and sugar together in the bottom of a small container with a lid until the salt and sugar dissolve. Slice the bulbs and paler green parts into very thin coins and submerge them in the vinegar mixture. Cover and put in fridge until you’re ready to use them; if you can put them aside for an hour or even overnight, even better. Reserve the onion greens.

Roll up your chard leaves and chiffonade, or chop finely, and set aside, Chop potatoes into medium-sized chunks and add them to the bowl. Cut the radishes as thinly as possible, with a mandoline if you have one. If they’re especially big, you can first quarter them lengthwise. Cut some of the reserved onion greens into thin slivers (no need to use all of them, as the onion flavor might take over) and add them to the bowl.

When you’re ready to serve the salad, or an hour or two in advance, whisk the dressing ingredients and toss it with the vegetables, to taste. (You may find you don’t want to use all of it.) Stir in as many pickled onion coins as you please, save the rest to enjoy later. Season with salt and freshly ground black pepper to taste and gently toss in celery microgreens, reserving a small amount to garnish the top. 

Do ahead note: Pickles can be started up to a few days before and stored in the fridge. Potatoes can be boiled and chilled in fridge overnight, as can other vegetables. Vinaigrette can be made in advance as well, but I would wait until the last minute to toss it with the vegetables. This salad is best eaten the same day because the chard and microgreens tend to wilt by the second day.

This recipe was inspired by Smitten Kitchen's Spring Salad with New Potatoes

Summer Squash & Microgreen Pesto Galette

Mary Ackley

Change up your standard pesto routine with this simple summer galette that takes only a few minutes to assemble.  This recipe was inspired by a recipe in the beautiful vegetarian cookbook, The Forest Feast, by Erin Gleeson.


  • 1/2 c fresh whole milk ricotta
  • 3 Tbsp Little Wild Things micro-arugula & lemon pesto
  • 1 sheet puff pastry dough
  • 2-3 small summer squash, cut into thin circles
  • 1 Tbsp pine nuts
  • olive oil & sea salt 


  • Preheat oven to 400 degrees F
  • Roll out one sheet of pastry dough on greased baking sheet, pinch edges up to shape as desired
  • Thinly slice summer squash
  • Spread ricotta evenly onto dough
  • Top ricotta with a thinly spread layer of microgreen pesto
  • Arrange squash slices on top of galette, we used an ombre pattern
  • Sprinkle pine nuts on top of squash and drizzle galette with olive oil. Sprinkle with sea salt to taste.
  • Bake at 400 degrees for 15-20 minutes, until golden brown 





White Balsamic-Peach Chicken over Fresh Greens

Mary Ackley


  • 1 3-4 oz chicken breast
  • 1 tbsp olive oil
  • ¾ tsp minced garlic
  • 1 tbsp white balsamic vinegar
  • 1/2 cup chopped peaches
  • 2 ¼ tsp chopped basil
  • ⅛ red onion
  • 1 c. torn butter lettuce leaves
  • 2 ¼ tsp sunflower seeds
  • Microgreens
  • Edible flowers (optional - violas used here)


  1. In a small bowl, combine chicken breast, ¾ tbsp olive oil, garlic, ½ tbsp white balsamic vinegar and salt and pepper to taste. Toss to coat and set aside.
  2. Meanwhile, chop fresh peaches. Finely chop basil. Peel and finely chop red onion. Combine all together in a small bowl.
  3. In a small microwave-safe dish, microwave remaining ¾ tbsp balsamic 15 seconds, until bubbling. Pour over peach mixture and stir to combine. Set aside.
  4. Heat a medium skillet over medium-high heat. Add remaining ⅓ tbsp olive oil. Adds chicken and cook 4-5 minutes on each side until done. Remove from heat and let rest 5 minutes.
  5. In a serving bowl, tear butter lettuce into bite-size pieces. Cut chicken into thin slices, then top with peach salsa, sunflower seeds, mixed microgreens and edible flowers (optional) . Enjoy!

Foraged Mulberry and Basil Chia Jam with Purple Opal Basil Microgreens

Mary Ackley

Foraged Mulberry and Basil Chia Jam with Purple Opal Basil Microgreens

This simple jam can be made from any type of fruit or combination of fruits. The basil microgreens add a nice depth of flavor - use your imagination to pair different fruits and herbs. These mulberries are a fleeting late spring treat from our plot at the Carmelite Monastery in NE DC. 


  • 2 cups chopped fruit (mulberries and rhubarb used here)
  • 1 to 2 tablespoons lemon juice, to taste
  • 1-2 tbsp honey, agave, maple syrup, sugar, or stevia,to taste
  • Optional: 1 handful of basil microgreens (purple basil microgreens used here, regular basil or other herbs also okay), plus more for garnish
  • 2 tablespoons chia seeds, plus more if needed


1. Prepare fruit as needed (wash, remove stems, pits seeds etc.), chop large fruit into pieces, berries can be left whole. Mulberries and chopped rhubarb used here.

2. Transfer the fruit to a saucepan and set over medium heat. Cook until the fruit breaks down and becomes syrupy, 5 to 10 minutes. Mash the fruit with the back of a spatula or slotted spoon, leaving it as smooth or as lumpy as you like. 

3. Turn off the heat and stir in the lemon juice and honey, to taste. 

4. Stir in microgreen herbs (micro purple opal basil used here) or regular herbs if using (mince regular herbs finely), until wilted. 

4. Stir in the chia seeds.

5. Let stand 5 minutes, until thickened. This won't quite reach the firm consistency of regular jam, but it will noticeably thicken. If you'd like a thicker consistency, especially with very juicy fruits, stir in more chia seeds 1 tsp at a time. 

6. Once the jam has cooled to room temperature, transfer it to a jar or other storage container. Store in the fridge for about 2 weeks. The jam will thicken further and become more set once completely chilled. The jam can also be frozen for up to 3 months; thaw in the fridge before using.

Serving suggestion: Serve with plain whole milk greek yogurt, topped with granola and microgreens (as pictured).






Asparagus and Pea Shoot Salad with Meyer Lemon Dressing

Mary Ackley


  • Sea salt, to taste 
  • 2 cups frozen peas
  • 2 lb. thin asparagus tips
  • 2 cups pea shoots 
  • Shredded zest and juice of 1 Meyer lemon or regular lemon
  • 1/4 cup extra-virgin olive oil  
  • 1/2 tsp honey, if needed
  • Freshly ground pepper, to taste 
  • Optional: 4 slices bacon


Bring a saucepan three-fourths full of salted water to a boil over high heat. Have a large bowl of ice water standing by. Add the peas to the boiling water and blanch for 1 minute. Using a strainer, scoop out the peas and refresh them in the ice water. Scoop them out of the ice water with the strainer and set aside. Peas can also defrosted in the microwave - cover them with water and heat until just defrosted, drain. 

Add the asparagus to the boiling water and cook until tender, about 3 minutes. Add more ice to the bowl of ice water, if needed. Drain the asparagus and refresh in the ice water. Drain again, slice the asparagus in half lengthwise and set aside.

In a bowl, combine the peas, asparagus, pea shoots, lemon zest, lemon juice and olive oil and toss to combine. Add the honey if not using Meyer lemon juice. Season with salt and pepper.

Optional: Heat a skillet and fry 4 slices of bacon until crisp. Crumble and toss into salad.

Transfer to a platter or divide among individual plates and serve immediately. Serves 6 to 8.

Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).