Adapted from a recipe from Chef John Ash of Sonoma-Cutrer. 

This Alice Waters recipe from Green Market Baking Book by Laura C. Martin can be made with a blend of any whole grains.

From one of our favorite cookbooks, Green Market Baking Book by Laura Martin, this simple buckwheat crepe shines with both sweet and savory fillings.

Adapt this recipe to use any type of citrus by substituting the same weight of oranges, grapefruit, or lemons. Increase the sugar up to 2 ¼ cups, based on the tartness of the fruit.

Savory polenta “cakes” shine as a foundation for tomato sauces, meat ragu, fried eggs, greens or as a simple side dish with meats or fish.

One of our farmers market customers passed along this easy casserole dish featuring grits, eggs, and our farm's pork sausage. Her kids couldn't get enough of it. Neither could we!

Adapted from Bon Aptetite, Y'all by Chef Virginia Willis, this easy cobbler recipe can be made with any fruit, especially those that you have in the abundance of harvest season. Resist the urge to stir the batter into the fruit; the thin consistency of the batter helps it weave into the fruit while baking. 

Artisan Milling Company's polenta starts with sweet yellow corn, milled perfectly for a smooth and creamy finish once cooked. Eat it porridge style with your favorite toppings. Got leftovers? Spread them into a buttered pan, cool, cut into squares and pan-fry them for a special treat.