Happy Hills Farm

At Happy Hills Farm, we make this refreshing salad with our own organically-grown spring peas and heritage Detroit Dark Red beets.

• 4 small or 2 medium beets, peeled and sliced paper-thin
• 1/2 small red onion, sliced thin
• 1 1/2 tablespoons sherry vinegar
• 2 tablespoons olive oil
• 1/4 teaspoon superfine sugar
• 2 teaspoons Cholula Hot Sauce
• 1 medium avocado, peeled, pitted and sliced thin
• 1/3 cup cilantro leaves
• a few mint leaves
• 1/3 cup pea shoots
• 1/2 cup spring peas, blanched quickly and rinsed in cold water
• salt
• freshly ground black pepper

In a large mixing bowl combine the olive oil, s

We began planting this week! Here James is putting our first seeds in the soil. We’ve planted: 

KALE
Kale is a classic fall garden crop. Kale is exceptionally cold tolerant, maintaining its dark green color and rich nourishment long into the fall and winter months when most other crops have withered away.

ARUGULA
Who doesn’t love the spicy sharp kick of a fresh arugula salad? Arugula does very well in cool temperatures and is a quick and easy addition to any fall garden.

PEAS
Until recently, I never thought about peas as a fall garden crop. However, this classic spring staple enjoys the cool temperatures of autumn as well and peas grown in fall tend to taste sweeter than spring peas.

• 2 tablespoons extra virgin olive oil
• 1/2 medium onion, finely chopped
• 1 small carrot or 1/2 large carrot, finely chopped
• 1 small stalk of celery, including the green tops, finely chopped
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• 1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
• 1 28 oz. can whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped
• 1 teaspoon tomato paste
• Salt and freshly ground black pepper to taste

1. Gently cook the onion, carrot, celery, and parsley: Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat. Reduc