(909) 725-7769


Your only ORGANIC FARM STAND on the mountain!! This week: Kale and Brussels Sprouts Salad with Butternut Squash, apples, and Candied Pecans

Farm2Mountain is in its third year at Big Bear Middle School and business is thriving! Our kids are hard at work to create your boxes of fresh, organic produce and they absolutely LOVE being involved! Remember to order every Sunday by 5 for pick up or delivery on Tuesday from 2:30-5 pm. Also, you can find the Harmony Farms (meats and pet foods) order forms online, but just send an e-mail to to let us know what you would like…we will confirm, and have it there on Tuesday! Feel free to text or call as well! 909-725-7769.

This weeks T and D box $25:
butternut squash
brussel sprouts
green onion
cara cara oranges
white potatoes

1 small butternut squash, peeled, seeds removed, and chopped into 1/2-inch cubes
1 tablespoon olive oil
Pinch of sea salt
1 small bunch kale, finely chopped
1 lb brussels sprouts, finely chopped
1 cup chopped apples
1/2 cup candied pecans
1/3 cup shredded Parmesan cheese
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 small clove garlic, minced
2 teaspoons green onion, minced
Salt and black pepper, to taste

Preheat the oven to 400 degrees F. Place the butternut squash on a large baking sheet. Drizzle with olive oil and toss. Season with salt and black pepper, to taste. Roast the squash for 25-30 minutes, stirring once, or until the squash is tender. Remove from the oven and set aside.
Place the kale in a large bowl and sprinkle with sea salt. Massage the leaves for for 2-3 minutes, or until they soften and start to wilt. Stir in the chopped brussels sprouts, butternut squash, chopped apple, candied pecans, and Parmesan cheese.
To make the dressing, whisk together the olive oil, apple cider vinegar, mustard, garlic, and green onion. Season with salt and black pepper, to taste.
Pour the dressing over the salad and toss well. Serve!