The season's first Frog Hollow Farm apricots work their magic in to this simple and tasty recipe with crushed cucumbers, sweet California-grown strawberries and fried Haloumi cheese.
Chef Mario's simple sliced fennel and kumquat recipe was inspired on a warm, spring afternoon in 2018. His tasty idea is reproduced here in the form of an easy two-step recipe for you to try at home. 
Tokyo turnips, typically harvested in the late-Winter/early-Spring months, have a subtle sweetness and a great mouthfeel. In this recipe, we roasted them to perfection to get a slight char on the outside but maintain a light, creamy texture on the inside.
In a large mixing bowl, dress the cauliflower with Frog Hollow Farm extra virgin olive oil, salt and pepper. Place the cauliflower in large sheet pan lined with parchment.
This beautiful salad features seasonally ripe citrus like seasonally ripe Frog Hollow Farm organic Blood Oranges and fava leaves from our vegetable garden. 

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