Category Archives: Recipes

How did YOU use your share? Week #5

This week I’m loving all the beets.

While in California a couple weeks ago, I enjoyed a delicious Roasted Beet Quinoa Salad at Mendincino Farm Sandwiches.     So I came home and researched recipes until I found one that matches.


I was really hopeful that my dear hubby, who normally doesn’t like beets, would like this salad.

And the hubby verdict……  

                                  It’s a keeper – He loved it!!

This recipe is great for substituting for what you have on hand.  I used quinoa as the base, added some roasted beets which gave the whole dish a vibrant pink color, a simple dressing, cheese, fresh greens & herbs – and you have a delicious, fresh side dish or lunch.  Use this recipe as a guide to make your own cleaning-out-the-pantry creation.


  • 3 cups cooked quinoa (could use brown rice, couscous, or other grain of your choice)
  • 2 – 3 red beets peeled (greens removed) 
  • 2 T olive or coconut oil
  • 1/4 cup olive or coconut oil
  • 1/4 cup lemon, orange, or lime juice
  • 2 tsp soy sauce or Bragg’s Amino Acids 
  • 1-2 tsp balsamic, apple cider, or red wine vinegar
  • 1/2 tsp garlic powder (I subbed finely chopped garlic scapes)
  • 1 T raw honey or maple syrup
  • 3-4 handfuls of Greens sliced thin (spinach, arugula, kale, mustard, sorrel, or cabbage)
  • 1/2 cup crumbly cheese (feta, blue, small cubes of white cheddar) – optional
  • 1/2 c chopped nuts – optional
  • 1/2 c thinly sliced tart apples – optional
  • salt and pepper to taste (or your favorite herb blend)

Roast the Beets —  

Oven Method: Preheat oven to 375. Place whole beets on aluminum foil.  Drizzle with the 2 T coconut or olive oil. Sprinkle with sea salt or your favorite herb blend. Roast in the oven for about 45 minutes.

Grill Method:  (To save heating up the house) Heat Grill on High.  Prepare in Foil as above, but do a double layer of foil.  Throw it on the grill and come back 30-40 minutes later and they will be done.

Salad Prep —

While the beets are roasting, you can cook the quinoa according to the package instructions.  If you buy your quinoa in bulk, cook it 2 parts water per 1 part quinoa.  Bring water to boil, add quinoa & turn down to low.  It only takes about 15 minutes.  Once the beets are done roasting, let them cool. Once cooled chop the beets into small pieces.  Combine the beets and quinoa in a large bowl. In a small bowl, combine: olive oil, lemon juice, soy sauce, balsamic vinegar, garlic and honey.  Whisk into a dressing. Pour over the beets and quinoa. Fold in the greens, cheese, nuts, &/or apples.

Now salt to taste and that’s it. Enjoy!

How did you use your share? Week 4

We love sharing all the great produce from the 6 different properties that we are farming on this year.    We want to share with you how we used some of the items harvested this week.

Comment below to share with everyone how You enjoyed your share this week!!

Tonight at the Diehl house was a Farm Dinner….

  • Basil Turkey Burgers with Garlic Scape Mayo
  • Roasted Radishes & Potatoes
  • Fresh Lettuce & Roasted Red Peppers

Items used from this week’s shares:   

        • Basil
        • Four Seasons Lettuce
        • Radishes – White Icycle & Pink Beauty
        • Garlic Scapes
        • MIcrogreens

Basil Turkey Burgers with Garlic Scape Mayo


  • 1 pound Ground Turkey (could sub ground beef)
  • 1 bag of basil – chopped coarsely
  • Sliced cheddar cheese
  • Microgreens blend
  • Garlic Scape Mayo – see recipe below
  • Poppyseed bagel or bun of your choice
  • Season Herb & Salt Blend of your choice – I used Greek Seasoning from Penzeys Spices

Mix the Ground Turkey, Basil, & Herb – Salt Blend.   Form (2)  1/2# patties.  DSC02582Grilled for 5 minutes on first side & 3 minutes on the other side.  Place cheese on burgers till it is soft and melts.   Spread the Garlic Scape Mayo on the Poppyseed Bagel.  

Place burger on the bagel, top with microgreens.DSC02587


Adam loves the poppyseed bagel – but Dianna enjoyed the burger without a bun.


Garlic Scape Mayo

  • 2 garlic scapes
  • 1/4 cup mayo
  • 1/4 cup plain yogurt

Cut off the flower of the garlic scape.   Finely chop the garlic scape.  Mix garlic scapes, mayo, yogurt.  Enjoy on burgers, sandwiches or wraps.




Roasted Radishes & Potatoes

I know you are thinking…. Roasted Radishes???  But they are Great!!!  When you roast radishes they become sweet and wonderful.  So if you don’t like the spiciness of radishes, this is a recipe you simply must try.

  • 3 white icycle radishes
  • 6 pink beauty radishes
  • 2 potatoes
  • Olive Oil
  • Herb blend of your choice — I used Bavarian Seasoning from Penzeys Spices

Substitutions:  carrots, parsnips, onions, sweet potoates

DSC02580Chop radishes & potatoes into 1″ chunks.   Drizzle with olive oil & add herb blend.  

DSC02581 Massage the oil & herbs into the radishes & potatoes.

Place radishes & potatoes in a foil pouch.  Roast on the grill or in the oven at 400 degrees for about 30-40 min.  

DSC02594Test with a fork  – they should be tender and easy to pierce. 

How to Prepare Horseradish

Fresh Horseradish Sauce

  • Fresh horseradish root (look for a firm, unblemished root – the whiter it looks inside, the fresher it is)
  • White vinegar (cider vinegar will discolor the horseradish)
  • Salt
  • Ice water

NOTE: It seems that horseradish’s characteristic bite is sharpest when the oils in the root are first exposed to air. So potent are these oils that all the recipes I read suggested (in no uncertain terms): preparing the root outdoors, wearing gloves and protective eye wear, and doing anything and everything you can to avoid touching your eyes after handling the stuff.
1. WARNING: Gather all your protective gear, cooking implements and ingredients together and bring them all to the outdoor location of your choice (you’ll need an outlet and a table.) It’s best to have everything in place before you get started so you don’t have to run back and forth and take the gloves on and off, etc.

2. Cut the ends off the horseradish root and peel it (the interior should be a creamy white) and then cut it into cubes that will be a manageable size for your blender or food processor.horseradish-2horseradish-3




3. Pour 1/4 cup of the ice water into your blender or food processor (if you’re using a blender, it should be enough to just cover the blades) and dump the horseradish cubes in after it.

4. Blend it for 25-30 seconds or until it is the consistency of the prepared horseradish you’d buy at the store. If your machine is having trouble, you can add a bit more water. Stop blending to shove any stray, unblended chunks down into the bowl and blend until they’ve been incorporated.horseradish-5

5. Depending on how hot you want the horseradish you can either add the vinegar and salt now or wait a few minutes to add it. The longer you wait – the hotter the horseradish.  For medium, add vinegar right away.  Add 2-3 tablespoons of white vinegar and a half teaspoon of salt for each cup of ground horseradish root. Then blend a few seconds to combine thoroughly.

6. Taste (try a small amount as it may be very spicy!) the sauce to see if you need to adjust anything (more vinegar, more salt, etc.) If you’re satisfied, you can jar it up now. If your sauce seems too liquidy, you can drain off some of the water. Then spoon the sauce into glass jars with airtight lids and place them in the refrigerator. If you want to freeze the sauce, use a plastic container with an airtight lid. It will keep well in the fridge for about 4-6 weeks or in the freezer for 6 months or more.


Spring Leek & Green Garlic Soup

Spring Leek and Green Garlic Soup


4-5 leeks (or whatever you have–I used about 6 small ones), sliced
1 bunch green garlic (6-8 whole plants), roots trimmed and finely sliced
1 tablespoon each butter and olive oil
3 medium potatoes (more or less), diced
a few sprigs of thyme (or 1 teaspoon dried)
5 cups (more or less) water
Salt & pepper
1/4 cup of heavy cream (optional)
Good olive oil to drizzle

Stew the garlic, leeks and thyme in the oil and butter, slowly, over medium heat until the vegetables are very soft. Add the potatoes, water and some salt and simmer until the potatoes are very tender (about 20 minutes).  Adjust seasoning, add pepper and then puree with an immersion blender (or in a blender or food processor) until smooth-ish. Finish with a little cream and serve with a good drizzle of olive oil and if you’d like a piece of toasted bread with fresh goat cheese.


Adam’s Heirlooms Listed in Salt Lake Tribune

Salt Lake Tribune features Adam’s Heirlooms and all the CSA farms in their article:  “New Utah community Ag program puts members to work”

This is a great article about the “Live & Thrive” program.  Members are learning to garden and in turn are able to take home organic produce.  Member-volunteers pay to learn and work on farms around the valley and share in the bounty.

Also listed are the many CSA’s available up & down the Wastach Front.

Check out the article and see Adam’s Heirlooms at the top of the list.

Images from the Live & Thrive program


(Al Hartmann  |  The Salt Lake Tribune)  New members of Live and Thrive gardeners Emily Beckmann, left,  and Kayla Schmertz plant potatos in snowy weather Monday April 15.  Live and Thrive is unique.  Member-volunteers pay $100 to learn and work on farms around the valley and share in the bounty.                           (Al Hartmann  |  The Salt Lake Tribune)<br />
Gardening assistant Xiomara Bella, foreground shows a new group of gardeners with Live and Thrive the herbs and peas growing in it's Holladay 2 garden.  Despite the snow they later planted potatos.  Live and Thrive is unique.  Member-volunteers pay $100 to learn and work on farms around the valley and share in the bounty.<br />
                          (Al Hartmann  |  The Salt Lake Tribune)<br />
Peas are taking off at Live and Thrive's Holladay 2 garden on April 15. Live and Thrive is unique.  Member-volunteers pay $100 to learn and work on farms around the valley and share in the bounty.<br />