asian greens • beetschard • chives • cilantrocollards • coriander • dill • garlic chives • kale • lettuce • leeks • lemon grass • oregano • parsley • peas • radish • rosemary • sage • strawberries • turnips •


basil • beans • corn • cucumber • fennel • eggplant • lemon grass • melons • mint • mint • okra • oregano • peppers • rosemary • squash • sweet potato greens • tomatoes • zucchini


arugula • asian greens • basil • beets • cabbage • carrotschard • cucumber • daikon radish • dill • eggplant • kohlrabi • lettuce • okra • oregano • pepperspumpkin • radish • rosemary • sage • spinach • squash • sweet potato • tomato • turnip • 


arugula • asian greens • beets • broccoli • brussel sprouts • citrus • cabbage • carrots • cauliflower • chardcollards • cress • daikon radish • kohlrabi • lettuce • parsley • peas • radish • rutabaga • sage • spinach • turnips •

Seasonal Cook Book
All Recipes

April 2, 2019

I tend to be one of those sweet breakfast people but every now and then I get a craving for something savory. Though oatmeal is often mixed with sweet components like fruit and maple syrup, it makes a delicious base for veggies, too. In this case, creamy oats are toppe...

April 2, 2019

As an Italian dish, misticanza refers to a salad made with local and often wild greens. Misticanza is incredibly versatile and can be made throughout the seasons with whatever greens and crunchy elements you find yourself with. If you’re using tougher greens like leaf...

February 26, 2019

One of the best things about Houston weather is that we get beautiful, early spring produce while the rest of the country is experiencing snow and ice! I combined two of my favorite early spring veggies in this dish as an ode to spring. The fennel is cooked until caram...

January 29, 2019

Sweet is probably not the word that comes to mind when you think of collard greens but when quickly blanched in a pot of salted, boiling water their sweetness emerges. To play up that quality, they are paired with fennel fronds and marinara sauce in this dish. The fill...

November 16, 2018

There’s a certain comfort and stability in simplicity. When I come across new-to-me veggies like Yu Choy Sum, I employ simple cooking methods that allow me to fully experience their taste and texture. Considering the drop in temperature and blustery winds blowing in, I...

October 18, 2018

Tatume squash is a cultivar that originated in Mesoamerica. It can be picked young and eaten like a summer squash or picked when mature and prepared or stored like a winter squash. Young tatume will keep up to a week in your fridge while mature tatume will store up to...

October 18, 2018

Okra blossoms are not only incredibly beautiful, they have a delicate, nutty flavor reminiscent of asparagus and okra pods. Though they can be used raw as an edible garnish, wilting them brings out those delicate flavors. In this recipe an herb-studded flatbread provid...

July 27, 2018

I’ve reached the point in the summer when the will to turn on either the oven or stove is lost. I’m sure you can relate, especially with the temperatures in the triple digits these past several days. The saving grace of summer is almost always the produce! Cucumbers fo...

July 27, 2018

As much as I love pasta, it can sometimes feel a little too heavy in the middle of summer. Spaghetti squash makes a great pasta stand-in that is both grain free and incredibly delicious. After being roasted the squash is scooped away from the skin and tossed with pesto...

July 6, 2018

As the temperatures rise my overall time spent cooking in the kitchen decreases. I gravitate towards dishes that require little prep but pack plenty of bold flavor. Good thing summer produce is just as delicious raw! This panzanella is essentially a salad with big chun...

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