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In 2021, a team of student farmers and chefs created this cookbook to share how we love to eat the fresh and delicious produce that our farms grow. Whether it’s roasted beet hummus, vegan black bean chilli or crispy sautéed collard greens, these recipes give us energy and nourish us. Many are family recipes that hold cultural and historical significance to us. Many are recipes that we tried for the first time after harvesting these fruits and vegetables from our gardens. And all recipes are delicious!
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