Recipes
Here are some of our favorite recipes as well as recipes for our featured item of the week.
Radish and Root Kimchi
A delicious treat for the palate and for the gut. This recipe has been modified from Wild Fermentation by Sandor Ellix Katz
Peach Chutney
A tasty way to use peaches. Open a can of chick peas and pour the chutney over them for a quick and delicious side dish.
Peach/Arugula Salad
This recipe, adapted from one in Recipes from a Kitchen Garden by Shepherd's Garden Seeds offer a beautiful presentation and great flavor.
Elderflower Champagne
This is easy to make, guzzlingly good, and taken from Wendy E. Cook's The Biodynamic Food & Cookbook

Elder Flower Champagne
A delicious and refreshing summer drink from Wendy E. Cook in The Biodynamic Food &Cookbook
Susan Weed's Nettle Beer
1 pound raw sugar
2 lemons
1 ounce cream of tarter
5 quarts of water
2 pounds nettle tops
1 ounce live yeast
Place sugar, lemon peel (no whilte), lemon juice, and cream of tartar in a large crock. Cook nettles in water for fifteen minutes. Stra
Stuffed Swiss Chard Leaves
An easy, filling, attractive main course with Swiss chard from our foodie and chef, Michael Spaner
Nettle Pie with Feta - Nettlekopita
Flaky phyllo sheets are layered with a nettle and feta cheese filling. Nettlekopita can be made as a "pie" or pita, or as individual phyllo triangles.
Sage and Thyme Rub
This is a terrific blend for slow-cooked pork roasts. Best made in a food processor.