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Farm2Mountain

Last Farm2Mountain order before the holidays! See you in January 2018

December 19th will be our final Farm2Mountain Tuesday of 2017! We will be observing the Bear Valley Unified School District’s winter break and will return for ordering and pickup on January 16, 2018! Hours for pickup: 3-5 pm. Please order by 5 pm on Sunday!

This weeks T and D Seasonal Box $25:
yams
lemons
brussels sprouts
tarragon
arugula
Maui onions
cauliflower
apples
berries
spring mix
1/2 doz eggs

Featured Recipe
ROASTED VEGETABLE PLATE
Ingredients

1 cup chopped peeled sweet potato (about 1 small)
1/4 cup olive oil, divided
1 teaspoon grated lemon rind
5/8 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
8 ounces Brussels sprouts, trimmed and halved
1 ounces Parmesan cheese, grated and divided (about 1/4 cup)
2 small Maui onions, quartered lengthwise 1 cauliflower (florets)
2 tablespoons chopped fresh tarragon
2 tablespoons white wine vinegar
5 oz baby arugula
3 tablespoons chopped almonds, toasted
How to Make It

Step 1
Preheat oven to 500°F. Place a rimmed baking sheet in oven (leave pan in oven while it preheats).

Step 2
Combine sweet potato, 2 tablespoons oil, rind, 3/8 teaspoon salt, pepper, Brussels sprouts, 2 tablespoons Parmesan cheese, onions, and cauliflower in a bowl. Spread potato mixture on preheated pan; bake at 500°F for 15 minutes or until golden brown.

Step 3
Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, tarragon, and vinegar in a large bowl. Add arugula; toss to coat. Divide arugula mixture among 4 plates. Top evenly with vegetable mixture, remaining 2 tablespoons Parmesan cheese, and almonds.