Madrona Farms





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Recipes

Spinach Pie

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1 Bag spinach
1 bundle green onions, chopped
1-2 eggs
handful of crumbled feta cheese
fresh pepper
phyllo pastry
2 tbsp melted butter

Wash and wilt the spinach in a skillet. Drain and chop.
Crack eggs into bowl; add pepper.
Add green onions and feta to eggs.
Add chopped spinach.
Mix all together.
Take a half sheet of phyllo pastry. Plop 1 - 2 tablespoons of filling in middle. Fold phyllo into a triangle and then another; continue folding over until wrapped up. Place on greased cookie sheet. Brush with butter.Bake at 400 for 20-21 minutes.


German cabbage

Thanks Darlene for your old family recipe!

Fennel glazed turnips

The best part of selling to restaurants is going into thirer kitchens every week and seeing what the pros are doing with our food. This is from Kerry Park at TRE Fantastico

Leek Tops as chips

Don't waste the lovely green tops of fresh leeks they make great chips with a pungent salty sweetness.

Parmesean Brussell Sprouts

I've never met a vegetable with as bad a wrap as the good old brussell sprout. I'm pleased to say that we have mended the relationship between many a man, woman and brussell sprout with our continued devotion to growing this wonderous winter treat. We sell our sprouts on the stalk so you can pick them off as you want them and we leave the lovely top knot on as a bonus of lovely greens.

Parsnips and Butternut Squash

The sweet carmalized taste of parsnips is one of the great joys of winter dinners on the coast. As winter gets colder the parsnips just get sweeter!

Braised winter greens and pecans

The dark purples and greens of braised winter kale are so vibrant on a plate, the looks alone will perk you up on a gray coatal winter day.

Making your own chips

Root crops make great chips. perfect appetizers for dinner parties.

Stuffed Spaghetti Squash

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Kale Salad with sun dried tomatoes

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You know that another 8 months of good eating are ahead when you can buy the ingredients for this fabulous early summer dish. This is perfect served as side vegetable or over noodles as a main course.

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Farmer Dave's Artichokes

We grow 1000 artichoke plants every year and harvest them in May/June and again in late summer and fall. We pick the artichokes when they are young so they aren't feathery inside. The key to this recipe is using fresh young artichokes with tight heads. Once the artichokes get too large the feathers start to grow inside and you can’t pop the whole artichoke in your mouth. You can simply trim a young artichoke, cut the hearts in half and enjoy.

Spinach Pie

This recipe is fabulous for lunch, dinner or appetizers. It takes about 10 minutes to make and 20 minutes to bake

Curried delicato rings

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This meal is a great quick nutritious filling lunch for kids or you

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this recipe can from one of our customers who says her husband begs for the veggiy dish she makes with this sauce.

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Nathalies favorite lunch is swiss chard and eggs or fish. It take only minutes for an awesome, protien and nutrient packed lunch, that will keep you working till dinner.

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Drying apples is something you are very thankful for in the middle of winter. Make sure you stash them up high in a cupboard where your family will forget about them or they will all be consumed before apple season is over.

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We have just begun to experiment with a wonderful dehydrator my mother gave to my sister, who passed it along to us. One of the great tidbits we squirreled away this winter were these tomatoes.

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Zucchini Loaf

Moist and spicy keeps well

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There is nothing like new potatoes. Just a little rinse and a rub with your thumb and their skis are clean and ready to cook.