Welcome to the Farm to Table section of BLeaves Farms, where farm-fresh meets flavorful! Here, we celebrate the bounty of each season with hand-picked recipes that highlight the finest ingredients straight from our garden. Our seasonal dishes, crafted by the talented Chef Jeff the Fire Chef, bring expert culinary flair to every meal. From vibrant spring greens to hearty winter roots, Chef Jeff’s creations ensure that each recipe captures the essence of each season. Dive into our collection of mouthwatering recipes and savor the true taste of the seasons with BLeaves Farms!
There’s nothing quite like the taste of fresh, homemade mozzarella cheese. Whether you’re adding it to a farm-fresh Caprese salad, melting it over homemade pizza, or simply enjoying a slice with a drizzle of...
There’s something truly special about crafting a drink using fresh ingredients from the garden. Today, I felt inspired to create something unique starting with the treasures from our own grove and herb garden. We...
At BLeaves Farms, we love growing fresh herbs, and dill is one of our absolute favorites. We planted it in our fall garden, letting it thrive in the cool weather, and now that it’s...
Did you know peanuts aren’t actually nuts? They’re legumes, related to beans and peas, and they grow underground, making them an incredibly unique crop. If you live in a hot climate like Arizona, peanuts...
This light and refreshing Mediterranean Orzo Salad, crafted by Jeff the Fire Chef, is a perfect blend of farm-fresh ingredients and bold Greek flavors. Tossed in a classic Greek dressing, this dish features tender orzo, juicy tomatoes, crisp cucumbers, briny olives, and creamy feta for the perfect balance of tangy, savory, and fresh.
Our fresh, creamy Broccoli Soup is made with homegrown broccoli, harvested at peak flavor from our garden at Bleaves Farms. This wholesome, nutrient-rich soup is packed with vibrant greens, farm-fresh ingredients, and a touch of comforting warmth in every spoonful.
Pinto beans have been a staple in many cultures for generations, especially in Latin American cuisine. Not only are they delicious and versatile, but they also thrive in warm climates, making them an excellent...
Treat your furry friend to a cool, nutritious delight this summer! Whip up a batch of Frozen Peanut Butter Banana Yogurt—a delightful blend of creamy Greek yogurt, luscious peanut butter, and sweet bananas. It’s not only a refreshing treat but also a fantastic way to use up those overripe bananas when you’re tired of baking banana bread. Your dog will love the creamy texture and delicious flavors, and you’ll love knowing they’re enjoying a healthy snack. It’s simple, wholesome, and sure to be a tail-wagging hit!
In the realm of culinary adventures, mastering basic cooking techniques can open up a world of possibilities in the kitchen. From enhancing flavors to exploring new ingredients, knowing how to roast a spaghetti squash...
The scorching summer heat brings an abundant harvest of our favorite sun-loving crops. It’s the perfect time of year for squash enthusiasts, as our garden is brimming with vibrant, heat-loving squash. Today, we’re excited to share a delicious recipe that celebrates this seasonal bounty: Parmesan Roasted Spaghetti Squash with Spinach & Cremini Baby Bella Mushrooms.
As the Spring season graces us with its vibrant colors and fresh flavors, there’s nothing quite as delightful as a bowl of homemade tomato soup. BLeaves Farms is currently brimming with juicy, sun-ripened cherry tomatoes and fragrant basil, two ingredients that are quintessential to this time of year. Today, we’re excited to share a special recipe that perfectly showcases these Springtime treasures. Join us as we transform these humble yet plentiful harvests into an amazing fire-roasted tomato basil soup that captures the essence of the season in every spoonful. Whether you’re enjoying it as a comforting starter, a complimenting side, or a light meal, this soup is a delicious celebration of Spring’s freshest offerings. It goes along great with gourmet grilled cheese on sourdough bread!
From the kitchen of Jeff the Fire Chef comes another original recipe to celebrate seasonal farm to table cooking. Inspired by his Polish grandmother’s potato pancake recipe, but with a Tex Mex twist, this wholesome meal provides a wonderful opportunity to use up boatloads of zucchini from the Spring garden. The roasted corn and sweated poblano pepper flavors compliment each other well for a mouthwatering, cost effective meal that will leave your taste buds satisfied as well as plenty of leftovers to enjoy.
If you (or your neighbors) planted zucchini, God knows you’re trying to come up with new and clever ways to put your Springtime bounty to use. Here is a healthy, easy-to-make solution! This is a great low carb, flavorful, farm to table meal with a Mexican flair.
