Rhubarb-Thyme Jam

This sweet-and-savory spread is delicious on toasted crostini; or, add it to your morning oatmeal for an unexpected touch!

Ingredients:
3 cups chopped rhubarb
3-inch knob of fresh ginger, peeled and grated
1 (3-inch) cinnamon stick
1 tablespoon fresh thyme, leaves roughly chopped
2 tablespoons diced shallots
⅓ cup apple cider vinegar
½ cup light brown sugar
2 tablespoons maple syrup
Pinch cayenne pepper
½ teaspoon each of sea salt and fresh ground pepper

Method:
1. In a small saucepan over medium-high heat, combine all the ingredients.

2. Bring to a boil, stirring occasionally, then reduce the heat to medium-low. Simmer, stirring often, for about 30 minutes, until the mixture has thickened to a jam-like consistency. Cool to room temperature and remove the cinnamon stick. Refrigerate until ready to use.

Honey Glazed Carrots with Thyme

A quick and easy way to enjoy spring carrots.

Ingredients:
1 pound carrots, peeled and sliced into coins or sticks
2 tablespoons unsalted butter
2 tablespoons honey
1 tablespoon fresh thyme leaves
Salt and pepper to taste
Optional: chopped fresh parsley for garnish

Method:
1. Bring a pot of salted water to a boil. Add the sliced carrots and cook for about 5-6 minutes or until just tender but still slightly crisp. Drain the carrots and set aside.

2. In a large skillet or sauté pan, melt the butter over medium heat. Add the cooked carrots to the skillet, stirring to coat them evenly with butter. Drizzle the honey over the carrots and continue to cook, stirring occasionally, for about 3-4 minutes or until the carrots are glazed and caramelized slightly.

3. Sprinkle the thyme leaves over the glazed carrots, and season with salt and pepper to taste. Stir well to combine. Cook for another minute to allow the flavors to meld together. Remove the skillet from heat and transfer the honey glazed carrots to a serving dish.

Honey & Thyme-Roasted Carrots with Quesco Fresco

A delightfully-fresh spin on roasted carrots.

Ingredients:
1 bunch carrots, peeled
2 teaspoon butter, melted
2 teaspoon honey
½ teaspoon fresh thyme
⅛ teaspoon Guajillo chili powder
⅛ teaspoon smoked paprika
½ cup queso fresco, crumbled
¼ cup pomegranate seeds
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 425° and line a baking sheet with parchment paper or foil.

2. In a small bowl melt butter in the microwave (about 15 seconds). Add honey, thyme, chili powder, smoked paprika and a pinch each salt and pepper to the melted butter and mix together.

3. Pour the seasoning mixture over carrots and toss to make sure they are evenly coated. Spread carrots out on the baking sheet and roast for 20 minutes, flipping after 10 minutes.

4. Transfer roasted carrots to a serving dish and top with crumbled queso fresco and pomegranate seeds. Serve warm.

4. Transfer roasted carrots to a serving dish and top with crumbled feta and pomegranate seeds. Serve warm.

Garden Herb Vinaigrette

This flavor-packed vinaigrette is fantastic with both grains and greens.

Ingredients:
¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 tablespoon Champagne vinegar or white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons minced shallot
1 tablespoon, plus 2 teaspoons minced fresh Italian parsley
2 teaspoons minced fresh oregano
2 teaspoons minced fresh rosemary leaves
2 teaspoons fresh thyme leaves
½ teaspoon fresh lemon zest
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Method:
1. Combine all the dressing ingredients in a pint-sized jar with a tight-fitting lid, cover, and shake vigorously until emulsified, about 30 seconds. Reserve until ready to use.

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