Farm Stand Produce and Recipes

Thanks for visiting the farm stand and coming here for more information! Some of the products we sell are unique and we’d like help our customers learn ways to enjoy them. Here are resources and recipes for some of the produce we commonly get questions about.

Wine Cap Mushrooms

We cultivate these in our garden, they are not wild foraged. Stropharia rugosoannulata is commonly known as the wine cap stropharia, “garden giant”, burgundy mushroom or king stropharia.

They can be cooked and prepared like any other mushroom.The flavoring is described as rich and earthy. The perfect flavor accompaniment to rich meats, risotto or even just as a tasty side dish on their own. Like with most mushrooms, they can be extremely versatile. You can easily store them in the refrigerator for a number of days, to be used as and when you need.


Purslane is a green and succulent “weed” loaded with vitamins. The following are examples of culinary uses for the plant:

  • Use it raw in salads, mixed with other ingredients.
  • Eat it raw, on its own, as a snack.
  • Top sandwiches with it, much like you might use sprouts on a sandwich.
  • Saute it as a side dish or add it to stirfry.

Here are some recipes highlighting this delicious “weed”:

Rose petal Jelly

Rose Petal Jelly is made with fresh, hand-picked rose petals from our century old rose patch. Fragrant and sweet, this jelly is great used on toast, or highlight it with a more creative use.

GARlic scapes

Garlic scapes are the tender stem and flower bud of a hardneck garlic plant. Scapes first grow straight out of the garlic bulb, then coil. When harvested, they look like long, curly green beans.

Garlic is a plant with two harvests: garlic scapes are harvested in the late spring and early summer, and then the bulbs are harvested later in the summer. Harvesting the scapes is an integral part of garlic farming—if the scapes aren’t cut off, the plant expends its energy trying to grow its stem and flower, leaving the bulb small and flavorless. So, by eating garlic scapes, you’re doing your part in the garlic growing cycle.

Not sure what to do with garlic scapes, read this article: “10 Things to Do With Garlic Scapes.”


Edamame is a green soybean. To prepare it, boil 6 cups of water. When the water reaches a boil, dump in the fresh edamame. Cook for 5 minutes (you don’t have to wait for the water to return to a boil before you start timing) until tender and the beans will easily release from the shell. Drain and rinse. Sprinkle salt on top of the cooked shells. Pick up a shell with your fingers, put it in your mouth, and pop each bean out of the shell with your teeth. That way you’ll get a little salt with each bite! Discard the shell, eat the bean. Fun to eat and healthy too!

See photos and more details here: Edamame

Delicata Squash

Easy Roasted Delicata Squash Recipe: Here.

Delicata Squash Image Source