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Blog + Recipes

Seasonally-inspired recipes from our farm to your table.  

Asparagus and Pea Shoot Salad with Meyer Lemon Dressing

Mary Ackley

Ingredients:

  • 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

Directions:

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).

Roasted Corn & Cauliflower Tacos

Mary Ackley

Roasted Corn and Cauliflower Tacos

 

 

Serves 4

Ingredients:

  • 1 small head chopped cauliflower
  • 2 ears of corn kernels (1.5-2 cups of frozen corn works just fine too)
  • 1/2 tsp red pepper flakes
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • olive oil
  • salt and pepper to taste
  • corn tortillas
  • toppings: microgreens (radish microgreens shown here), sour cream (or greek yogurt), queso fresco (or feta), hot sauce

Directions:

  1. Preheat oven to 425 degrees F
  2. Combine spices, chopped cauliflower and corn, and drizzle thoroughly with olive oil
  3. Roast for 15-20 mins on a large baking sheet until golden brown
  4. Spoon into warm corn tortillas and top as desired with sour cream, cheese, hot sauce, and microgreens

Recipe inspired by Corn & Cauliflower Tacos from The Forest Feast cookbook by Erin Gleeson.

 

 

Spring Pea Crostini with lemon & mint, topped with Pea Shoots

Tess Harper

SPRING PEA CROSTINI WITH LEMON & MINT, TOPPED WITH PEA SHOOTS

The recipe is inspired by Rikke Storm's Crostini Recipe posted on the Sunday Suppers blog. It is light, refreshing, and makes a perfect spring appetizer! 

INGREDIENTS

  • 3 cups frozen peas
  • 4 - 5 cups of water, salted
  • 1 bunch of spring onions
  • 1 cup fresh mint
  • 4-5 Tablespoons of olive oil
  • Juice of 1/2 a lemon
  • 1 - 2 baguettes 
  • Sea salt and pepper
  • Pea Shoots for garnish

Fill a large bowl with ice water and set aside. In a large pot bring salted water to a boil. Add 3 cups of peas and boil for 2 minutes. drain peas in colander and place immediately in bowl of ice water to stop the cooking process. Set aside.

Wash and dry the spring onions and cut them into thin slices. Sauté them in a hot pan with 1 Tbsp olive oil for a few minutes until they are soft but not browning.

Wash the mint carefully and pick the leaves of the stems.

Place the peas, spring onions, fresh mint, 3-4 spoons of olive oil and lemon juice in a blender and pulse until just blended. We prefer there peas to have a little texture so be careful not to over blend the puree.

Season with salt, pepper and lemon to taste. If a smoother puree is desired then add a few teaspoons of olive oil until mixture is of desired consistency.

Preheat the oven to 350 degrees. Cut the bread into slices 1 inch thick. Drizzle generously with olive oil and arrange on a baking sheet. Toast the bread for 3-5minutes. Remove from oven and set aside to cool.

To serve, spread 1 tablespoon of puree over each slice of bread. Garnish with pea shoots and sprinkle with flaky sea salt and olive oil to taste.

Spring Lemon Cream Tart with Lemon Basil Microgreens

Mary Ackley

Spring Lemon Cream Tart with Lemon Basil Microgreens

This tart is inspired by San Francisco's Tartine Bakery lemon cream tart, with additional inspiration from this beautiful fresh fig and lemon tart from hummingbird high.  It isn't the simplest recipe but I guarantee you will be rewarded if you give it a try. Before you start you'll need a digital thermometer, oven-safe bowl, an immersion blender, and 8" tart pan with removable bottom.

Ingredients:

For the Brown Butter Shell:

(makes one 8-inch tart)

  • 6 tablespoons (3 ounces) unsalted butter
  • 3 tablespoons water
  • 1 tablespoon vegetable oil
  • 1 tablespoon granulated sugar
  • a pinch of kosher salt
  • 6 ounces all-purpose flour

For the Lemon Cream Filling + Garnishes:

(makes enough for one 8-inch tart)

  • 1/2 cup plus 2 tablespoons (5 fl. ounces) freshly squeezed lemon juice
  • 3 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 3/4 cup (5.25 ounces) granulated sugar
  • a pinch of kosher salt
  • 1 cup (2 sticks // 8 ounces) cold unsalted butter, cut into 1-inch cubes
  • lemon basil microgreens (genovese basil, beet, or swiss chard micros would also make a nice garnish), + edible flowers (pansies shown here)

Directions:

For the Brown Butter Tart Shell:

  1. Preheat the oven to 410 F.
  2. In a medium oven safe bowl, combine 6 tablespoons unsalted butter, 3 tablespoons water, 1 tablespoon vegetable oil, 1 tablespoon sugar, and a pinch of salt.
  3. Place the bowl in the preheated oven for 15 minutes, until the mixture is boiling and the butter starts browning.
  4. When the mixture has just started to brown. remove from the oven (but keep the oven on), and add 6 ounces of all-purpose flour by quickly spooning in flour a few tablespoons at a time. Use a heatproof rubber spatula to stir in the flour. Be careful as you do this and stand back (and wear an apron!) because the mixture will bubble and steam, but trust the recipe! It works, I promise. The end result is a dough that pulls off the sides of the bowl and looks a little bit like a lump of mashed potatoes.

  5. Once the dough is cool enough to touch, transfer the ball of dough into an 8-inch tart pan. Use the back of your hand to flatten out the dough onto the bottom of the pan, and your fingertips to shape the dough up into the corners and sides of the pan. It's going to feel greasy and kinda unpleasant, but trust the process again. Once the tart dough has covered the pan completely, use a fork to poke several holes into the crust.
  6. Bake at 410 F or until the crust is light brown and starts to appear flaky around 15 minutes. Remove carefully from oven and let rest until cool.

For the Lemon Cream Filling:

  1. Pour 2 inches of water into deep, heavy-bottomed saucepan. Place over medium heat, and bring the water to a simmer.
  2. Combine 1/2 cup plus 2 tablespoons lemon juice, 3 large eggs plus 1 egg yolk, 3/4 cup sugar, and a pinch of salt in a glass bowl. Place the glass bowl over the saucepan containing the simmering water to create a double boiler, ensuring that the bottom of the bowl does not touch the water. Whisk until the mixture becomes very thick and registers 180 F on a quick-read digital thermometer. As you're whisking, be sure to never let the egg yolks and sugar sit together for more than a few moments without stirring – the sugar will cook the yolks and turn them granular. Don't let that happen, or your tart will be weirdly textured and I will be sad for you.
  3. After the mixture reaches 180 degrees (after around 10 to 15 minutes), remove the bowl from over the water and let cool on to 140 degrees, stirring gently from time to time to release the heat.
  4. Once the mixture reaches 140 degrees, use an immersion blender to blend 1 cup unsalted butter a few cubes at a time into the lemon curd. Blend well after each addition of butter and make sure the cubes are fully incorporated before adding the next few pieces. As you add more butter, the cream will start to turn into a pale yellow with take on a thick, opaque texture.
  5. Once the butter has been fully incorporated, cover the surface of the lemon cream with a layer of plastic wrap and transfer to the refrigerator to chill for 1 to 2 hours before serving.

Assembly:

  1. Once the lemon cream has chilled for a few hours and you're ready to serve the tart, use a rubber spatula to carefully pour the lemon cream mixture into the prepped shell, smoothing out the cream with an offset spatula so that it spreads around the tart pan evenly. Decorate with microgreens and edible flowers and serve immediately or refrigerate until ready to serve. I recommend serving this the same day if you have a special event because you can't really cover it without disturbing the decoration and lemon cream. Also, the lemon basil microgreens are particularly delicate and will wilt over several hours so I recommend putting them on just before serving. Enjoy!

 

 

Avocado Egg-in-a-hole, topped with mixed microgreens

Tess Harper

AVOCADO EGG-IN-A-HOLE, TOPPED WITH MIXED MICROGREENS

Ingredients

1 avocado
2 eggs
1/4 cup mixed microgreens
Sea Salt & pepper

Directions

  • Preheat oven to 425 degrees.  Slice avocado in half and remove pit.  Scoop out some extra avocado around the pit to make room for the egg.  
  • Place the avocados face-up in a small glass baking dish. Tip: Placing them in the corners of the dish will help keep your avocados upright.
  • Carefully crack open the eggs into the avocado halves and bake for 15-20 minutes, depending on how well you prefer your eggs to be done.  Remove from oven and allow to cool for a few minutes before topping with microgreens and seasoning with sea salt and pepper.

Inspired by an Arizona Microgreens Recipe

Berry Ganache Tart with Sweet Basil and Beet Microgreens and Cherry Blossoms

Mary Ackley

Berry Ganache Tart with Sweet Basil and Beet Microgreens and Cherry Blossoms

Ingredients:

Crust:

  • 1 2/3 cups chocolate graham crackers (or chocolate cookies)
  • 1/3 c. sugar (omit if using cookies and increase cookie amonut to 2 cups)
  • 6 Tbsp unsalted butter

Filling:

For the first layer (chocolate ganache)

  • 10 oz good quality dark chocolate, chopped 
  • 1 1/4 c. whipping cream
  • 2 Tbsp St. Germain (Elderflower Liquor, also would be great to try a basil liquor or strawberry liquor if you can make or find one)
  • 1/2 Tbsp room temperature butter

For the second layer (marscapone cream filling)

  • 8 oz marscapone cheese (or cream cheese, which I think might actually be very nice and tart)
  • 1/3-1/2 c. well-chilled heavy cream
  • 1/3 c. honey

Garishes:

  • Fresh strawberries, basil microgreens, beet microgreens, and cherry blossoms

Directions:

Preheat the oven to 375 F.  Blend the chocolate graham crackers in a food processor until finely ground, add the sugar and pulse a few times until well-mixed. Mix the graham crackers and melted butter together in a bowl until smooth.  Press the cookie crust into the bottom and up the sides of a 9 inch tart pan with fluted sides and a removable bottom. Bake for 9 to 10 minutes. Let the tart base complete cool before moving onto the next step (you can put it into the refrigerator to speed this up). Place the chopped chocolate in a large glass bowl.  Add the whipping cream to a small pan. Bring the whipping cream just barely to a simmer over a medium to low heat.  Pour the heated whipping cream over the chocolate and gently stir with a spatula until the chocolate completely melts. Stir in the softened butter and liquor to the chocolate mixture.  Pour the chocolate mixture into the cooled tart and spread evenly with a spatula. Refrigerate the tart for approximately 4 hours or until it has set. For the top layer mix together the marscapone or cream cheese with the heavy cream and honey or confectioners sugar in a stand/electric mixer until smooth (2-3 minutes). Spread evenly on top of the chocolate ganache layer and smooth the surface with a spatula. Refrigerate the tart again until the top layer is set (approx. 2 hrs). Once the tart set, decorate the top with your garnishes. 

Recipe inspired by this tart seen in the greek version of Taste magazine: http://www.afroditeskitchen.com/wp-content/uploads/2016/03/Afrodite-kitchen-2.pdf

 

 

Egg white omelette with avocado, feta cheese, and microgreens

Tess Harper

Egg white omelette with avocado, feta cheese, and microgreens

Ingredients:

  • Small pat of butter
  • 3 egg whites
  • 1 tsp milk
  • Avocado, sliced thinly
  • Sprinkle of feta cheese (goat cheese or swiss cheese also delicious)
  • Microgreens (mixed mustard and arugula shown, but any flavor okay)

Directions:

Add butter (or olive oil) to skillet and heat to medium
Wisk together egg whites and milk
Pour egg white mixture into skillet and turn heat to low
Cook on low until eggs are set, transfer to plate and add avocado, cheese, and microgreens. Fold in half and garnish with microgreens. 
 

Pizza with Pesto, Mozzarella, and Arugula Microgreens

Mary Ackley

Pizza with Pesto, Mozzarella, and Arugula Microgreens

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Simple No-Knead Pizza Dough (Make 12-24 hours ahead and let time do the work!)

Adapted from Jim Lahey's No Knead Pizza Formula and Smitten Kitchen's 'Lazy Pizza Dough'

  • 3 cups (375 grams) all-purpose flour
  • Slightly heaped 1/2 teaspoon active dry yeast
  • 1 1/2 teaspoons sea or kosher salt
  • 1 1/4 cup water, plus an additional tablespoon or two if needed

Toppings

  • Little Wild Things City Farm Micro-Arugula & Lemon Pesto (other fresh pestos okay too!)
  • Fresh mozzarella
  • Sliced fresh cherry tomatoes (sun-dried tomatoes also great on this pizza)
  • Prosciutto
  • Arugula microgreens

Mix all dough ingredients with a spoon in a large bowl. The dough will be craggy and rough; this is fine, but if it feels too rough, add another spoonful or two of water. Cover bowl with plastic wrap and keep at room temperature for at least 12 hours, up to 24 hours or until the dough has more than doubled. 

Flour your counter or work surface very well. Turn down out of bowl onto floured counter. In the time it has risen it should have changed from that craggy rough ball to a very loose, soft, sticky and stretchy.dough. Flour the top of the dough, and divide dough in half (or more pieces, if you’re making smaller pizzas). Form them into ball-like shapes. Grab first round with floured hands and let the soft dough stretch and fall away from your hands a few times before placing the dough on your prepared baking sheet/paddle. Use floured fingers to press and nudge dough into a roughly round shape. Add desired toppings - for this pizza we used several dollops of  Little Wild Things Micro Arugula & Lemon Pesto,  sliced fresh mozzarella, fresh cherry tomatoes, and prosciutto (optional for carnivores!) - and bake pizza for 10 to 15 minutes on highest oven temperature (500+ F) until the top is blistered and the crust is golden. 

Top with Arugula Microgreens just after removing the pizza from the oven and let cool for a few minutes before serving.

 

Microgreen, Mango, Coconut Smoothie

Mary Ackley

Microgreen, Mango, Coconut Smoothie

 

Ingredients:

  • 1 cup coconut water ice cubes (make ahead - freeze coconut water in your favorite ice cube tray, or just 1 cup coconut water for a thinner smoothie)
  • 1 cup microgreens (broccoli, kale, red cabbage, or mild mix recommended)
  • Juice of one lime
  • 1 cup baby kale & spinach
  • 1/2 c. frozen mango

Directions:

Blend all ingredients, garnish with microgreens and enjoy!

Orange and Avocado Salad with Microgreens

Mary Ackley

 

Orange and Avocado Salad with Microgreens

Serves 2

  • 1 orange, peeled and sliced crosswise
  • 1-2 Avocados, pitted, peeled and sliced crosswise
  • 1/2 cup microgreens
  • 1 Tbsp fresh squeezed orange juice
  • 1 Tbsp extra virgin olive oil
  • Pinch sea salt

Sprinkle avocado slices with sea salt. Arrange avocado and orange slices in 2 stacks.  In a small bowl, whisk together orange juice and olive oil.  Drizzle with olive oil mixture and top with microgreens.




Roasted Beet and Barley Salad with Microgreens, Candied Pistachios and Citrus Vinaigrette

Mary Ackley

Roasted Beet and Barley Salad with Microgreens, Candied Pistachios and Citrus Vinaigrette

Ingredients:

  • 2 large beets
  • 1/2 cup barley (farro or brown rice also okay - use what you have on hand), rinsed
  • 4 cups baby arugula
  • 1 cup microgreens 
  • 1/2 cup shaved Pecorino Romano Cheese (could also use shaved parmesan or even feta)

Citrus Vinaigrette:

  • 1 orange, zested and juiced
  • 1 lemon, zested and juiced
  • 1/2 clove garlic, finely chopped
  • 1/2 tablespoon Dijon mustard
  • 1/8 cup honey
  • 1/2 cup olive oil (also ok to use half grapeseed or light olive oil for a lighter flavor)

Candied Pistachios:

  • 1/2 cup raw shelled pistachios
  • 1 tablespoon maple syrup
  • 2 tablespoons maple or cane sugar

Directions:

  • Preheat oven to 375 degrees F. Rub beets all over with olive oil. Wrap in aluminum foil and place on a baking sheet. Bake for 30 to 40 minutes (depending on size) or until beets are fork tender. When beets are cool enough to handle, rub between two paper towels; skins should come off cleanly. Slice and dice into 1/2-inch chunks and set aside.
  • Bring a pot of lightly salted water to a boil. Cook barely according to package instructions. Drain any excess water and set aside to cool. Barley can be made ahead of time and stored in airtight container in the refrigerator.
  • For vinaigrette, combine citrus zest and juice, garlic, mustard, and honey in a blender or food process and blend well. Slowly drizzle in oil with machine on the lowest speed until emulsified and evenly pale yellow in color. You can also just shake the ingredients together in a glass jar. This recipe makes enough dressing for about 4 servings; store it in a jar or airtight container in the fridge for up to 2 weeks.
  • For candied pistachios, preheat oven to 275 degrees F. Toss pistachios with maple syrup. Sprinkle with sugar and toss to coat. Pour onto a foil-lined baking sheet and spread into a single layer. Bake for 20 minutes or until lightly colored and crispy.
  • To assemble, divide arugula among serving dishes. Top with cool cooked farro. Sprinkle with chopped beets, micro greens, and candied pistachios. Drizzle with vinaigrette. Top with shaved cheese. Serve at room temperature

Recipe adapted from: http://www.loveandoliveoil.com/2015/02/roasted-beet-and-farro-salad-with-citrus-vinaigrette.html