Marc and Christopher Horne

The Horne brothers share recipes featuring greens and roots that thrive and withstand the winter’s frigid temperatures.

In autumn, this region’s farms yield three of our most quintessentially New England products: squash, corn and beans.

In autumn, this region’s farms yield three of our most quintessentially New England products: squash, corn and beans.

In autumn, this region’s farms yield three of our most quintessentially New England products: squash, corn and beans.

There is a simple technique from classic Chinese cuisine that helps manage the bitterness of green vegetables. Try this, and a new recipe from Horne Family Farms.

Manage the bitter taste of green vegetables with this simple technique borrowed from Chinese cuisine, and don’t forget to try our kale and shredded carrot recipe.

if you only serve variations on the traditional salad, you’re not taking advantage of the bounty your CSA can offer.

Many varieties of spring greens are becoming available, and unless you think creatively, you risk making your salads tiresome.

Hearty grains are an essential part of a healthy diet. Increase your grain intake with this Italian-inspired classic recipe: Polenta with Tomato.

New England has a rich history of grain production. Incorporate more grains into your diet by trying out this Italian-inspired classic recipe with a local twist.

This month Emily Makrez, a wild foods specialist and fellow farmer, presents some great recipes using fermentation, an ancient method of food preparation. 

This month Emily Makrez, a wild foods specialist and fellow farmer, presents some great recipes using fermentation, like this Sweet Heat Habanero Honey Mash.