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Cream Scones

While traveling in Ireland we found this wonderful recipe, after moving into a mill, we tweaked it to make use of our own grains. Light and rich these scones are the best breakfast treat.

Source: Sylvan Falls Mill (Entered by Linda and Mike Johnson)
Servings: makes 12-16 scones
Ingredient keywords: rye, flour, butter, honey, fruit, cream
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A couple of nights ago we slow mesquite smoked a rump roast of grassfed beef covered with chopped rosemary, basil, oregano and garlic that came from Belflower Gardens. This is our favorite way to cook a roast. It’s rare, and the leftovers are perfect for roast beef sandwiches.

Source: cousin Steve (Entered by Justin Ellis)
Servings: 8
Ingredient keywords: basil, oregano, rosemary, parsley, roast, garlic
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Oyster Mushroom Pasta

This is a quick, delicious way to use oyster mushrooms to make a pasta sauce.

Source: Fortner Farms Mushrooms and More (Entered by Raymond Fortner)
Servings: Serves 4
Ingredient keywords: mushrooms
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I used to always make my cornbread in an iron skillet. After making these muffins and adding cheese, this is now my favorite recipe for cornbread. The bite sized and cheddar really kick this up 10 notches.

Source: Justin Ellis (Entered by Justin Ellis)
Servings: 24 mini muffins
Ingredient keywords: corn
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Whole Tomato Bruschetta

This recipe comes from a Tapas restaurant I used to work at in Kauai. Kauai is where we get our farm name, “O’hana” means family in Hawaiian. Early Girl tomatoes are perfect for this recipe since they are the perfect size and have great flavor. This recipe can be used as a salad or appetizer and I sometimes serve it with a herb and nasturtium salad, but always with grilled bread.

Vegetarian! Vegan!
Source: Bar-acuda Tapas Bar (& O'hana Farms) (Entered by Dustin Mentzer)
Servings: One tomato per person
Ingredient keywords: Tomatoes, Green, Balsalmic, Olive, Garlic, Salt, Bread
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