Farm Stand Recipes

Farmer Kenn wears many hats, and one of them just happens to be a chef’s toque. Each week the former Executive Chef at Mountain Road’s own Winslow Tavern @ Blue Bear Inn creates a new recipe highlighting the fresh seasonal produce available at the Farm Stand.

In addition to opening a Farm-to-Table cooking school at Hedera Farm in the Fall of 2025, we will begin producing a line of Hedera Farm branded specialty food products.

Check back regularly for new recipes, cooking tips, and updates on our exciting new projects!

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Koginut Squash Soup w/Garam Masala

Koginut Squash is a creamy, sweet winter squash, similar in flavor and texture to a sweet potato crossed with a butternut squash. It pairs well with the warm cumin, ginger, cinnamon, coriander, and chiles found in Garam Masala. Fortified with baby spinach and chick peas, and finished with fried ginger and red onions and lemony yogurt.

Midnight Bruschetta

The key to an easy to eat bruschetta (pronounced broo-SKEH-tah, NOT bru-SHET-uh) is making sure your crostini—the toasted bread base—is thin and fully toasted so that it breaks easily when bitten, and that the topping isn’t too wet and messy. We love topping our bruschetta with toasted parmesan crumble making it the perfect tomato treat, anytime of day!

Grilled Eggplant Parm

As a vegetarian for much of my adulthood, my Italian mother-in-law, Rosemary, would always make sure there was something on the table for me at every family gathering: Parmigiana di Melanzane. To honor her memory and culinary talents at a recent family memorial lunch, I created my own take on this classic dish featuring grilled eggplant topped with rich tomato sauce and a mixture of breadcrumbs, herbs, and a generous amount of parmesan cheese providing an irresistible crunch and a creamy, smoky finish.

Grilled Zucchini w/Herbs & Balsamic Dressing

The problem with most grilled zucchini is the high moisture content makes it hard to get nice dark grill marks, and the final product often ends up limp and soggy. We’ve solved that problem by slicing our zucchini into thin ribbons and weaving them onto bamboo skewers so the thin edges cook quickly and develop a nice char without leaving you with a soggy squash.

Creamy Garleek Pasta Salad w/Grilled Chicken

Sweet Garleek—a thin, tinder, and mild leek with a pronounced garlicky note—was developed by Row 7 Seed Company, and works well in any dish calling for leeks. They are excellent grilled, sautéed, roasted, and even raw. Our Creamy Garleek Pasta Salad uses both raw (dark green tips) and sautéed Garleek, along with tons of fresh herbs and tangy goat cheese to make an irresistible summer pasta salad that is good warm or chilled.

Caesar Vinaigrette (Panzanella & Wedge Salads)

Our Caesar Vinaigrette it a lighter, tangy version of a classic Caesar Dressing. It has all the notes of a traditional Caesar but is a refreshing alternative on a hot summer day. We love pairing this funky, garlicky vinaigrette with the chewy tang of Sourdough Bread, and it perfectly dresses our homegrown Hamburg Lettuce, a delightful cross between Romaine and Iceberg.

Grilled Pac Choy Rabe w/Scallion Vinegar Sauce

Pac Choy Rabe is the tender flower stalk of the Pac Choy (Bok Choi) plant, similar to Broccoli Rabe (Rapini) or Kale Rabe (Napini). These tender, crunchy stems are slightly bitter, slightly sweet, and take on a lovely smoky flavor when grilled. Here we serve it with a Scallion & Black Vinegar Sauce with its own sweet, tangy, and spicy notes. Make double the sauce. If you’re like us, you’ll want to put it on EVERYTHING!!

Baby Arugula Salad w/Raspberry Vinaigrette

The slightly spicy, super nutty flavors of Arugula pair perfectly with this sweet-tart Raspberry vinaigrette. Along with the salty-funkiness of the Blue Cheese (Honestly, any salty, tangy cheese would work well here: Blue, Feta, Goat, etc, but we especially love Blue Cheese in this salad) and toasty crunch of Toasted Hazelnuts, it’s a perfect mid-summer salad, honoring all the good stuff growing right now in our garden.

Lamb & Rice Stuffed Koginut Squash

Packed full of fresh ingredients from the garden, along with some beautiful locally raised lamb, this Koginut Squash dish has easily become one of our favorite fall dishes. It’s very versatile and easy to adapt to accommodate a variety of tastes and diets by swapping out the variety of squash, grains, meat, vegetables, and spices. Experiment and use your favorite ingredients!

Calabaza en Tacha - Mexican Candied Pumpkin

We developed this recipe to celebrate our bumper crop of Koginut Squash. Our twist on the dish—traditionally served during the Mexican celebration of Día de los Muertos, or Day of the Dead­—features Spiced Mascarpone-Whipped Cream, a rich Pumpkin Syrup, and Candied Pepitas (pumpkin seeds). Our creamy, sweet Koginut Squash hold up well throughout the braising process, and make this lovely dessert a star of any fall celebration!!