If you’re looking for an alternative way to use apricots in your cooking, this apricot and lemon tart could be just what you are looking for. Not only is it delicious, but it is packed with health-...
This recipe was contributed by Chef Mario from Cookin' The Market.
Ingredients:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 apricots, quartered and sautéed in brown butter unt...
Ingredients:
2 heads Little Gem lettuce, washed and cut into quarters
2 Tokyo Turnips, sliced thin with an Benriner slicer
¼ cup of toasted pepita seeds
2 apricots, sliced into quarters (We used...
The farm is buzzing with energy as the first fruit of the season is picked from the trees. As I walk through the orchards I listen to the workers laughing and signing as they select the ripest frui...
This pizza recipe is a variation of a flat bread pizza wit fig jam that I learned form Chef Mario from Cookin’ the Market. Instead of using figs and goat cheese, Chef Becky and I wanted to highligh...
These truffles are a healthy and delicious snack that can be enjoyed by the whole family. They are simple to make and will store in the fridge for a week, and in the freezer for up to a year. The ...
St. Patty’s Day is just around the corner, which means most bars and restaurants will be dying their beverages and baked goods a festive green. At Frog Hollow Farm we like to showcase our fruit ...
It’s February, and even though it feels like mild spring weather in the Bay Area, in many parts of the country it is considered the coldest month of year. When it is dark and cold outside my cooki...
