<![CDATA[ROOT 5 FARM - Root 5 Farm Recipes]]>Thu, 04 Jun 2026 09:43:26 -0700Weebly<![CDATA[Asparagus Fridge Pickles]]>Tue, 02 Jun 2026 16:42:05 GMThttps://www.root5farm.com/root-5-farm-recipes/asparagus-fridge-pickles
We will forever encourage people to make fridge pickles...they're quick, easy, and a great place to start if fermented or canned pickles seem intimidating. 

We've shared recipes for carrots and radishes, but today asparagus gets the spotlight. Asparagus has a short growing window, so preserving this harvest for future days is a great idea. These fridge pickles won't last too long because they're so delicious.

You can customize the flavor by adding your favorite dried spices...try red pepper flakes or even some fresh or dried chilis if you want to make these hot and spicy. 
Ingredients:

1 bunches of asparagus, trimmed to fit in a pint sized jar
1 cups of water
1 cups of white distilled vinegar
1 tbsp sugar
1/2  tbsp salt or pickling salt
3 garlic cloves, whole
3 sprigs of dill
optional: red pepper flakes, black peppercorns, mustard seed, dried chili peppers etc

Method of Preparation

1. Add whole garlic cloves and fresh dill to the bottom of a pint jar. Then pack the jar with trimmed asparagus vertically, fitting as many as possible without crushing them. Add optional dried spices/seasonings to your taste. 

2. To make the brine: in a small saucepan heat water, vinegar, salt & sugar on medium heat. Stir and simmer until everything is dissolved. 

3. Carefully pour the hot brine over the asparagus, ensuring they are completely covered by the liquid. 

4. Cool to room temperature before storing in the fridge for up to two weeks. You can eat them right away, but they're best after 2-3 days once they've sat in the brind for a bit. 
]]><![CDATA[Miso Roasted Salad Turnips]]>Mon, 18 May 2026 14:23:55 GMThttps://www.root5farm.com/root-5-farm-recipes/miso-roasted-salad-turnips-w-greens-dressingPicture
Salad turnips are such a delicious and underrated vegetable so it’s time to give them some love. This special variety of Japanese Salad Turnips that we grow at Root 5 Farm is sweet, mild, and buttery. It can be eaten raw or cooked AND the greens are delicious too. What more could you ask for? 

When you first take them home it’s a good idea to separate the roots from the tops so that they can be stored separately. Twist the greens away from the roots and store in a bag to keep them from wilting. The roots should be washed in cool water and can be stored in a plastic bag for up to a month…that is if you can resist eating them! 

​We love this recipe because it uses the entire vegetable- the roots are roasted to bring out their sweetness, while the greens are incorporated into an herby oil dressing. 
Ingredients
3 bunches of salad turnips with greens
½  cup olive oil
3 tbsp miso paste
½ bunch scallions, chopped
3 garlic cloves, minced
Small knob of ginger grated and minced
Salt & pepper

Method of Preparation
  1. Preheat the oven to 425F and line a baking sheet with parchment paper.
  2. Cut the turnips in half and blanch the greens by adding to boiling water for 3 minutes, then cooling immediately in a bowl of ice water.
  3. In a small bowl stir together the miso paste with 3 tbsp of olive oil, reserving the remaining oil for the dressing. 
  4. Toss the turnip roots with the miso mixture and roast for about 20 minutes, mixing halfway through so that everything cooks evenly. 
  5. Squeeze the water out of the turnip greens and chop into small pieces. Add this to a bowl with the scallions, ginger, and garlic with the remaining olive oil to make your dressing. Season with salt, pepper, or even some sriRAWcha for a kick, keep in mind the turnips will be well seasoned with the miso so don’t add too much salt.
  6. Once turnips are golden brown, remove from the oven and toss with the dressing. 
]]><![CDATA[Lemony Arugula Pasta]]>Sun, 26 Apr 2026 19:14:50 GMThttps://www.root5farm.com/root-5-farm-recipes/lemony-arugula-pasta
Arugula's peppery bite is great in fresh salads, but slightly wilting it in a pasta dish gives it a whole new dimension. Simple ingredients make this pasta really quick to assemble, with just a few minutes of cooking time. This dish is great with added protein like chicken or white beans, and you can add a garnish like extra cheese or breadcrumbs.  Use whatever pasta shape that you like. The recipe below serves about 4 people- but use a whole pound of pasta and double it to feed a crowd.

Ingredients
½ pound of your favorite pasta
2 Tbsp olive oil or butter
3 cloves of garlic
1 lemon zested and juiced
4 big handfuls of chopped arugula
1 handful of grated parmesan cheese or a few tablespoons of nutritional yeast
salt + pepper + red pepper flakes to taste
​
Method of Preparation
  1. Bring a large pot of salted water to a boil and cook your pasta as you assemble the sauce. Make sure to reserve some pasta cooking water that you will later add to the sauce.
  2. Heat a large pan over medium heat and add your oil or butter (or a combination of both). Cook your garlic until it just starts to soften and get fragrant. 
  3. Add your lemon juice, zest, red pepper flakes and cheese to the garlic along with ½ cup of pasta water. Cook together for just a minute before adding your cooked and drained pasta. 
  4. Stir pasta and sauce together before adding in your arugula. The arugula will wilt down quickly and once it has you’re ready to serve.
]]><![CDATA[Microgreen Pesto]]>Sun, 26 Apr 2026 19:13:15 GMThttps://www.root5farm.com/root-5-farm-recipes/microgreen-pestoMicrogreens pack a huge punch of nutrients when added to any dish, but I especially like using them in a fresh pesto. Instead of using microgreens as a garnish or topping, this recipe calls for a few big handfuls of any variety. Use a mix of them, or add additional greens like pea tendrils or spinach. I purposefully left cheese out of this recipe so that it can be frozen and used at a later time. If you're making this to eat right away, feel free to add some grated parmesan or even nutritional yeast if you're dairy-free. 

What are microgreens? You guessed it….tiny greens, they're just one or two week old sprouts! They’re tiny, tender, and contain concentrated amounts of the antioxidants that would be found in the adult plants. And lots of plants can be harvested as microgreens like radish, basil, kale, arugula, and sunflower. ​
Ingredients
1 ½ -2 cups of microgreens (sub half for spinach or kale if you’re like)
​1 bunch of fresh basil
¼ cup toasted nuts or seeds (pine nuts, walnuts or pumpkin seeds all work well)
3 cloves of garlic, chopped
¼-½ cup olive oil 
1 small lemon, zested & juiced
Salt + pepper to taste

Method of Preparation
  1. Wash and dry all of your produce. Add your greens to a blender or food processor along with the basil, toasted nuts, garlic, lemon zest and half of the lemon juice.
  2. Pulse a few times to get things chopped, then run the food processor as you drizzle in your olive oil. Start with a small amount and adjust to the consistency you like.
  3. Adjust for taste- add salt & pepper, more lemon juice or even some parmesan cheese. 
  4. Use this pesto in dips, as a quick pasta sauce, drizzled on cooked potatoes, or however
]]><![CDATA[Scallion & Chili Crisp Focaccia]]>Wed, 22 Apr 2026 21:18:51 GMThttps://www.root5farm.com/root-5-farm-recipes/scallion-chili-crisp-focacciaPicture

​Our neighborhood cafe, Sunnyside Coffee Co. features a different seasonal focaccia every Wednesday. Since scallions are in abundance, they’ve been making this Scallion Chili Crisp Focaccia and decided to share the recipe with us. The combination of ingredients ends up tasting similar to a scallion pancake- without all the rolling and pan-frying. 

This base focaccia dough recipe could not be simpler- mix it up a few days before you want to use it to give it time to rest in the refrigerator. The dough should rest for 24-72 hours in the fridge, then proofed in a pan for 2-4 hours before baking. 

If you’ve ever wanted to get into bread baking, but you're not feeling confident about your technique, this is a super easy recipe to jump into. Make it your own with added mix-ins or toppings- but definitely start with this combination to use up all your spring scallions. 

This recipe makes one 9x11 pan, cut into 8 big pieces for sandwiches, or 12 smaller squares.
Ingredients
512g all purpose or bread flour (this is 4 cups but I really recommend weighing it)
2 tsp instant yeast
2 tsp salt
​2 cups warm water
1-2 bunches of scallions, chopped
2-3 Tbsp chili crisp 
Flaky sea salt
Olive oil
​
Method of Preparation
  1. A few days before you want to bake your bread - Combine flour, yeast, and salt and chopped scallions in a large bowl. Stir-in 2 cups of lukewarm water until a ball of dough forms. 
  2. An easy way to get the right water temperature is to combine ½ cup of boiling water with 1 ½ cup of cold water. 
  3. Cover the bowl and set in the refrigerator for 24-72 hours. The dough should double in size, so you can add a coating of olive oil to the top to help it from sticking to the lid/covering. 
  4. On the day you’re ready to bake, coat a 9x11 pan olive oil- be generous- and tip the dough out into the pan. Let this rest in a warm place for 2-4 hours. The dough should relax and fill the pan up almost completely…be patient. Once you’ve reached this point you can preheat your oven to 425F
  5. Coat your fingers with olive oil and press into the dough to create dimples. Don’t go too wild, as your dough can deflate entirely. If your dough isn’t fully covering the pan you can gently stretch it to reach the corners. 
  6. Top with flaky sea salt and drizzle with chili crisp. Use as much as you like, but usually a few tablespoons is plenty.
  7. Cook for 25 minutes, rotating the pan once about halfway through.  Cool for 10 minutes before removing the bread from the pan and slicing.
]]><![CDATA[Garlic Scape & Cheddar Scones]]>Sun, 12 Apr 2026 17:01:04 GMThttps://www.root5farm.com/root-5-farm-recipes/garlic-scape-cheddar-sconesI originally started making this scone recipe with wild garlic (aka ramps) when they pop up in spring. Garlic scapes feel ephemeral too, and have a similar flavor profile…so I figured they would make a great substitution. 
When garlic scapes come fast and furious in midsummer, I like to use them up in as many recipes as possible, but sometimes I don’t feel like eating scapes for breakfast, lunch and dinner. The dough for these scones freezes really well, so it’s a great way to extend garlic scapes' limited season and enjoy them later in the year. 

Ingredients
2 cups all purpose flour
1 tbsp baking powder
1 tbsp white sugar
½ tsp salt
6 tbsp cold butter, cut into small pieces
¾ cup grated sharp cheddar cheese
2 eggs
½ +  cup milk, cream or sour cream
3-5 garlic scapes, chopped finely

Method of Preparation
  1. Preheat the oven to 425F and line a cookie sheet with parchment.
  2. Mix together the flour, baking powder, sugar and salt. Add the cold butter and use your hands to work it all together. It should eventually form a sandy/crumbly texture. 
  3. Add the shredded cheese and chopped garlic scapes and mix to just combine.
  4. In a bowl whisk together the egg and dairy- add this to the dry ingredients and stir together until a sticky dough forms. Don’t overmix it!
  5. Turn the dough out onto a floured surface and pat down- here you can choose your shape. You can cut out into circles or cut into triangles or squares. You want to divide this into 8 large scones
  6. Place them on the baking sheet and bake for 20-25 minutes, until golden brown. 
]]><![CDATA[Green Goddess Dip]]>Tue, 07 Apr 2026 15:40:16 GMThttps://www.root5farm.com/root-5-farm-recipes/green-goddess-dipThe quickest, easiest, most delicious dip recipe is here. I’ve been making this recipe for years and have it memorized because it is so simple. It’s great with crudite, crackers, or you can use it as a spread on sandwiches. 

If you are dairy free, you can easily substitute the ricotta cheese for a block of firm tofu, just make sure you blend it up really well. I don’t think you’ll have any leftovers, but in the off chance you do- this makes a great quick pasta sauce too! ​
Ingredients
2 cups of ricotta cheese
½ cup of mixed fresh herbs, chopped (dill, basil, rosemary, parsley, oregano… you pick!) 
3 garlic cloves, minced
1 lemon zested and juiced
1 Tbsp olive oil
Salt & pepper

Method of Preparation
  1. Add the ricotta, garlic, lemon zest, and herbs to a blender or food processor.
  2. Blend everything together until smooth, drizzling in the olive oil at the end to smooth everything out. Add salt & pepper (or any other seasoning) to taste.
  3. Serve cold with veggie sticks, chips, or crackers.
Picture
]]><![CDATA[Herby Broccoli Falafel]]>Tue, 07 Apr 2026 15:03:35 GMThttps://www.root5farm.com/root-5-farm-recipes/herby-broccoli-falafel
​Herby Broccoli Falafel

When broccoli and fresh herbs are abundant, I always jump at the chance to make this recipe. These falafel are packed with tons of flavor and nutrients, and are perfect to make for a meal prep or a crowd of friends. Add to the top of a salad for extra protein, wrap in a fresh pita bread with lots of topping, or make them into burger patties for a vegetarian option at your next cookout. 

I always like to serve these falafel with a creamy sauce. Make your favorite tzatziki or in a pinch, mix together tahini, miso paste, lemon juice and garlic to drizzle right on top. 

You can customize the herbs to your taste, but I always recommend lots of fresh dill!
Ingredients
1 small head of broccoli- chopped into florets
1 small onion, peeled and chopped
3 cloves of garlic, minced
1 packed cup of fresh herbs (dill, parsley, mint, basil etc)
¾  cup of dried chickpeas cooked until soft, or 1 15 oz can of chickpeas, drained
3 tbsp almond flour or bread crumbs
1 egg
Zest from one lemon 
1 tsp cumin powder
1 tsp coriander powder
​1 tsp paprika
1 tsp salt
1 tsp baking powder

Method of Preparation
  1. Preheat your oven to 425F and line a baking tray with parchment. 
  2. In a food processor, pulse the broccoli until it is very small and has a “rice-like” texture. Remove broccoli from the blender and set aside. Add your onion, garlic, and herbs and pulse until chopped finely. 
  3. To the food processor add the remaining ingredients + riced broccoli and pulse until combined. No need to make this smooth, you want some texture to remain. 
  4. Form balls with a small scoop or your wet hands- 1.5 inch is the goal, but you can make these larger or even into burger patties if you prefer. 
  5. Bake for 30 minutes, flipping halfway through, until the falafel are golden brown. 
  6. Serve with your favorite creamy sauce or our Root 5 Farm Beet Hummus. 
]]><![CDATA[Garlic Scape Breakfast Tacos]]>Tue, 07 Apr 2026 14:26:51 GMThttps://www.root5farm.com/root-5-farm-recipes/garlic-scape-breakfast-tacosGarlic Scape Breakfast Tacos
This simple recipe has become my mid summer obsession, and I wait for garlic scapes to come into season specifically to make these. Super simple to throw together, but packed with flavor, these breakfast tacos come together in 10 minutes. Pack them up and take them with you on a summertime adventure, or stay home and load them up with your favorite toppings. 
​
Ingredients
1 Tbsp butter or oil, divided in half.
4-6 farm fresh eggs
4 six inch flour tortillas
4 garlic scapes, chopped
2 oz of your favorite melty cheese
Salt & Pepper

Method of Preparation
  1. Heat a frying pan or cast iron skillet. Add half of the butter and all of the chopped garlic scapes. Cook for a few minutes until fragrant and slightly soft. 
  2. Set the scapes aside and use the same pan to cook your eggs. Lower the heat a bit and quickly scramble until just set. Add your cooked garlic scapes back in and cook until you reach a soft scramble. Season to taste with salt & pepper.
  3. In a second, larger frying pan, heat the remaining butter. Add your tortillas and evenly cover with cheese. Top with your scrambled egg mixture and fold the tortillas in half. Toast on each side until golden brown. 
  4. Eat these as is, or top with fresh salsa or hot sauce like Root 5 Farm SriRAWcha
]]><![CDATA[Green Salad with Maple Mustard]]>Wed, 01 Apr 2026 07:00:00 GMThttps://www.root5farm.com/root-5-farm-recipes/green-salad-with-maple-mustardThis recipe is really to highlight the super simple and delicious dressing-you can really use whatever greens and garnishes you like. I was super excited to make this because it’s the FIRST SPRING SALAD. It’s only April here in Vermont, so the first fresh farm vegetables feel extra special.

This combination of greens, nasturtium & pickled carrots gives the salad a great balance of spicy, tangy, crunchy & sweet. 
Ingredients

Maple Mustard Dressing:
1 Tbsp maple syrup
1 tsp dry mustard (or your favorite type of prepared mustard, like dijon)
1 tsp apple cider vinegar OR Root 5 Farm Fire Cider

Green Salad:
fresh greens
edible flowers (optional)
quick pickled carrots or radish

Method of Preparation

Add your dressing ingredients to a jar with a lid- feel free to add some spices, salt/papper, or hot sauce if you like that kind of thing. Sometimes I add garlic powder. 
Shake to combine- salad dressing DONE!

That’s it! This dressing is great on all sorts of dishes and you can adjust it to make it sweeter or more tangy depending on what you like. The maple mustard dressing is especially good on a salad with strawberries or apple slices.
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