Also from Norwich Meadows Farm

https://ourharvest.com/products/dairy-and-eggs/organic-eggs-1/<ul><li>Our organic, pasture raised eggs are incredibly fresh - see and taste the difference in golden yolks like you've never had before! </li><li>Grown by Norwich Meadows Farms in upstate New York. Norwich Meadows is focused on using only environmentally safe and sustainable farming practices</li><li>All produce grown by Norwich Meadows is certified organic by the Northeast Organic Farming Association (NOFA) </li><li>Sold in cartons of 1 dozen </li></ul>NMFEGGSNMFEGGSUSD8.252020-06-20T15:04:45.026ZNewConditionInStockOurHarvesthttps://ourharvest.com/products/dairy-and-eggs/organic-eggs-1/

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Organic Eggs

https://ourharvest.com/suppliers/norwich-meadows-farm/Norwich Meadows Farm

$8.25/Doz

https://ourharvest.com/products/produce/organic-baby-purple-kohlrabi-53/<ul><li>Kohlrabi is a member of the cabbage family and has a similar taste and texture to broccoli stems, only milder and sweeter. It can be eaten raw in salad or sautéed or steamed.</li><li>Grown by Norwich Meadows Farms in upstate New York. Norwich Meadows is focused on using only environmentally safe and sustainable farming practices</li><li>All produce grown by Norwich Meadows is certified organic by the Northeast Organic Farming Association (NOFA) </li><li>Each order contains two baby heads of green kohlrabi</li></ul>NMFBABYGREENKOHLRABINMFBABYGREENKOHLRABIUSD6.792020-06-20T15:04:45.027ZNewConditionInStockOurHarvesthttps://ourharvest.com/products/produce/organic-baby-purple-kohlrabi-53/

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Organic Baby Green Kohlrabi

https://ourharvest.com/suppliers/norwich-meadows-farm/Norwich Meadows Farm

$6.79/2 small heads

https://ourharvest.com/products/produce/organic-baby-purple-kohlrabi/<ul><li>Kohlrabi is a member of the cabbage family and has a similar taste and texture to broccoli stems, only milder and sweeter. It can be eaten raw in salad or sautéed or steamed.</li><li>Grown by Norwich Meadows Farms in upstate New York. Norwich Meadows is focused on using only environmentally safe and sustainable farming practices</li><li>All produce grown by Norwich Meadows is certified organic by the Northeast Organic Farming Association (NOFA) </li><li>Each order contains two baby heads of purple kohlrabi</li></ul>NMFPURPLEKOHLRABINMFPURPLEKOHLRABIUSD6.792020-06-20T15:04:45.027ZNewConditionInStockOurHarvesthttps://ourharvest.com/products/produce/organic-baby-purple-kohlrabi/

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Organic Baby Purple Kohlrabi

https://ourharvest.com/suppliers/norwich-meadows-farm/Norwich Meadows Farm

$6.79/2 small heads

https://ourharvest.com/products/produce/organic-hakurei-turnips/<ul><li>These smooth white turnips have a crisp texture and subtle, almost fruity flavor. They are best eaten raw. We like to slice them for salads or vegetable plates. </li><li>Grown by Norwich Meadows Farms in upstate New York. Norwich Meadows is focused on using only environmentally safe and sustainable farming practices</li><li>All produce grown by Norwich Meadows is certified organic by the Northeast Organic Farming Association (NOFA) </li><li>Sold by the bunch (with greens)</li></ul>NMFHAKUREITURNIPNMFHAKUREITURNIPUSD8.492020-06-20T15:04:45.027ZNewConditionInStockOurHarvesthttps://ourharvest.com/products/produce/organic-hakurei-turnips/

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Organic Hakurei Turnip Bunch

https://ourharvest.com/suppliers/norwich-meadows-farm/Norwich Meadows Farm

$8.49/bunch

https://ourharvest.com/products/produce/organic-spring-onions-purplette/<ul><li>These purple bulbed spring onions are sweeter than regular onions, but the greens tend to have a stronger, more intense flavor than scallions</li><li>Grown by Norwich Meadows Farms in upstate New York. Norwich Meadows is focused on using only environmentally safe and sustainable farming practices</li><li>All produce grown by Norwich Meadows is certified organic by the Northeast Organic Farming Association (NOFA) </li><li>Sold by the bunch containing approximately 6 spring onions</li></ul>NMFSPRINGONIONSNMFSPRINGONIONSUSD4.992020-06-20T15:04:45.027ZNewConditionInStockOurHarvesthttps://ourharvest.com/products/produce/organic-spring-onions-purplette/

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Organic Spring Onions (Purplette)

https://ourharvest.com/suppliers/norwich-meadows-farm/Norwich Meadows Farm

$4.99/Bunch

https://ourharvest.com/products/produce/organic-spring-onions-white/<ul><li>These white bulbed spring onions are sweeter than regular onions, but the greens tend to have a stronger, more intense flavor than scallions</li><li>Grown by Norwich Meadows Farms in upstate New York. Norwich Meadows is focused on using only environmentally safe and sustainable farming practices</li><li>All produce grown by Norwich Meadows is certified organic by the Northeast Organic Farming Association (NOFA) </li><li>Sold by the bunch containing approximately 6 spring onions</li></ul>NMFSPRINGONIONSWHITENMFSPRINGONIONSWHITEUSD7.492020-06-20T15:04:45.027ZNewConditionInStockOurHarvesthttps://ourharvest.com/products/produce/organic-spring-onions-white/

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Organic Spring Onions (White)

https://ourharvest.com/suppliers/norwich-meadows-farm/Norwich Meadows Farm

$7.49/Bunch

Related recipes

Marinated Chicken Thighs

These chicken skewers have become the most requested dish in our backyard BBQ's. You can use bonesless skinless breasts or thighs depending on your preference for white or dark meat. Be sure to serve them with Rebecca's sesame noodle (recipe also available on the OurHarvest site) and a side of kimchi. Your guests will thank you.

Michael Winik

Sesame Noodles

Rebecca Beyer Winik

Slow Cooker Asian Chicken

This recipe is a great base for putting together a bunch of different meals, but the base itself is also quite versatile and can be adjusted to pretty much any palette. It’s important to taste the sauce and adjust the amounts of each ingredient to your liking before putting it into the slow cooker, since that flavor will only intensify as it cooks. We love to eat this chicken shredded inside Butterhead lettuce cups, but it’s also great over rice or in a salad. Be sure to make plenty of it, though: just like with Chinese take out, the leftovers are the best part!

Rebecca and Mike Winik

Carrot Ginger Soup

An incredible sweet carrot flavor, with a bit of spicy bite from the ginger. It is thick, bright, and beautiful to serve. Note: The recipe calls for 1 cup of heavy cream and 1 stick of butter; we left out the heavy cream, and halved the butter, and still had a very thick and flavorful soup. Feel free to adjust the cream and butter as you see fit. Instead of transferring the cooked soup to a blender at the end and straining the soup, we use an immersion blender right in the pot for an easier and more rustic take on the recipe.

Adapted from a recipe by Wolfgang Puck

Pasta with Sungold Tomatoes

This very simple pasta is remarkably delicious - in fact it may be the most delicious pasta we have ever made. It really is the perfect way to feature the summer sungold tomato bounty.

Adapted from a recipe by Mario Batali

Linguine alle Vongole

This recipe is by far our favorite version of the dish. We like to keep it as simple and pure as possible - no tomatoes, cream, or other ingredients - just the simply briny flavor of the clams, a little heat from chilis, and garlic.

Adapted from a recipe by Dave Pasternack

Easy Southeast Asian Ground Beef

This simple preparation of ground beef references the great flavors of Southeast Asia and can be used as a filling for lettuce wraps, rice or grain bowls, or tacos! Some of favorite toppings include matchstick sliced carrots, cilantro, sesame seeds, and/or sriracha.

Sofrito y Salsa

Sheet Pan Frittata

The beauty of this recipe is that you can use whatever fillings you want and it will work well. Just have them prepped in advance, toss onto the sheet pan and pour the eggs over.

Michael Winik

Pasta with Spinach and Lemon Dressing

Adapted from a recipe on epicurious.com

Deviled Eggs

Adapted from J. Kenji Lopez-Alt, Serious Eats

Pan Roasted Bone-In Rib Steak

In our opinion, no steak is better than a thick, perfectly marbled, juicy, grass-fed rib steak (with, of course, a nice glass of red wine). For the perfect rib steak, we turn to our good old reliable cast iron skillet and a recipe from David Chang of Momofuku fame.

Adapted from a recipe by David Chang

Swiss Chard Fritters With Beet Yogurt Dip

The fritters are just fine on their own, sprinkled with a bit of coarse salt, but they are the perfect vehicle for the beet yogurt dip that goes alongside. The dip is strikingly beautiful – a seemingly unnatural fuchsia-like color thanks to the combination of roasted red beets and plain yogurt - and it is strikingly delicious, thanks to the addition of a few other bold and tasty ingredients. You can find the beet yogurt dip recipe here .

Adapted from NYTimes (Melissa Clark) & “Jerusalem” (Ottolenghi and Tamimi)

Chicken Under a Brick

Adapted from a recipe by Mark Bittman

Newport Steak with Swiss Chard

Ashton Keefe

Whole Roasted Cauliflower

Adapted from Food Network

Thomas Keller's Simple Roasted Chicken

This is one of our all-time favorite recipes. It also seems to be one of the entire internet’s favorite recipes, as it is the most viewed chicken recipe on Epicurious. What makes this recipe so amazing is that it is both incredibly easy and perfectly delicious. The meat, especially with OurHarvest’s Cascun Farm bird, is super juicy and tender and requires little more than salt and pepper. We love making this into a “one pot” meal by adding some vegetables underneath the bird, which are made even more delicious as they cook in the chicken’s drippings.

A recipe by Thomas Keller

Shrimp Fra Diavolo

This recipe has so many qualities that make it one of our favorite go-to weeknight dinners.1. It’s easy to make.2. It’s hearty and satisfying.3. It’s very healthy.4. And of course, it’s extremely delicious.This Shrimp Fra Diavolo recipe comes together in one pot, so the kitchen mess is minimized, but it begs to be served over whole wheat fettucine, which is how we typically serve it. It would also work great with a side of sautéed spinach if you prefer to keep the whole meal low carb.The pre-cooking prep work involves chopping some onions and cleaning the shrimp, neither of which takes too much time. The rest of the prepping, from chopping the garlic to cleaning the fresh herbs, can all be done during the cooking time, as can the preparation of your side dish.This is one of those dishes that takes well to variations, so feel free to adjust it to suit your family’s palette. If you like it on the spicy side, stick with the measurements in the recipe (or add chili flakes if you really like it hot!). For a milder version, try halving the amount of chili flakes and then adjusting to taste later on in the cooking process. Remember, you can always add more heat, but you can’t take it away! Also, the recipe calls for diced tomatoes, but we used crushed tomatoes. Both yield perfectly delicious versions of Shrimp Fra Diavolo, but there is a difference. The diced tomatoes add more texture and create a dish that is less saucy, whereas the crushed tomatoes contribute to a more uniformly smooth sauce that was just right over pasta.

Recipe from Giada De Laurentiis

Beet Yogurt Dip

The dip is strikingly beautiful – a seemingly unnatural fuchsia-like color thanks to the combination of roasted red beets and plain yogurt - and it is strikingly delicious, thanks to the addition of a few other bold and tasty ingredients. It is the perfect topping to our favorite Swiss chard fritter recipe found here .

Buy Organic Spring Garlic delivery near New York, NY from Norwich Meadows Farm

Also from Norwich Meadows Farm

https://ourharvest.com/suppliers/norwich-meadows-farm/Norwich Meadows Farm

https://ourharvest.com/suppliers/norwich-meadows-farm/Norwich Meadows Farm

https://ourharvest.com/suppliers/norwich-meadows-farm/Norwich Meadows Farm

https://ourharvest.com/suppliers/norwich-meadows-farm/Norwich Meadows Farm

https://ourharvest.com/suppliers/norwich-meadows-farm/Norwich Meadows Farm

https://ourharvest.com/suppliers/norwich-meadows-farm/Norwich Meadows Farm

Related recipes

Michael Winik

Rebecca Beyer Winik

Rebecca and Mike Winik

Adapted from a recipe by Wolfgang Puck

Adapted from a recipe by Mario Batali

Adapted from a recipe by Dave Pasternack

Sofrito y Salsa

Michael Winik

Adapted from a recipe on epicurious.com

Adapted from J. Kenji Lopez-Alt, Serious Eats

Adapted from a recipe by David Chang

Adapted from NYTimes (Melissa Clark) & “Jerusalem” (Ottolenghi and Tamimi)

Adapted from a recipe by Mark Bittman

Ashton Keefe

Adapted from Food Network

A recipe by Thomas Keller

Recipe from Giada De Laurentiis

Adapted from NYTimes (Melissa Clark)

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