The hoophouses are providing bountiful harvests, our first Distiller's Tour + Tasting of the year is this weekend, and preparation for Seedling Sale is in full swing.

Looking ahead to next week, our Summer CSA begins! It's not too late to grab one of the last remaining spots and enjoy organic produce all summer long. If you can't commit to the full 16 weeks, we are introducing half season shares this year.

Granor Farm Store & Bar Hours: 

Fridays and Saturdays, 9am–5pm ET

The Granor Farm kitchen is full of crowd favorites this week. From the ovens, look for our Durum Ciabatta, plus Cookie Butter Blondies and a fresh lineup of Citrus Olive Oil Cakes. Pizza night is covered with a Meat Lovers Pie, and by popular demand, our Coffee Rub is back—perfect for grilling season and especially good on steak, pork, or roasted vegetables.

Our latest favorite in the Farm Store are Granor's organic Soft Red Wheat Berries to go with the hearty greens coming from the fields. Use these instead of farro, barley or quinoa, in your grain bowl, sub toasted wheat berries instead of bread in your caesar salads, or pair them with Sister Bee Honey and Farm to Freezer Fresh Fruit for breakfast. Speaking of breakfast, we have a new Specialty Blend of MadCap Coffee, and as always, our Granor Blend and Decaf to get your morning off right. 

The hoophouses are bursting with vibrant Rainbow Chard, tender Broccolini, Mini Head Lettuce, and our signature Lettuce Mix, alongside a full spread of Baby Choy, Carrots, Radishes, Microgreens, fresh Herbs, and the last of the season's Parsnips and Tulips. Looking ahead to next week, May 22–23, we are hosting our Annual Organic Seedling Sale, where thousands of Granor-grown plants will be ready to find their forever homes in your garden. Next week is also the kickoff of our Summer CSA; we still have a few shares available for those ready for a season of fresh eating!

A cool and creamy sour cream dip packed with fresh scallions, chives, and bright lemon, perfect with chips, vegetables, or roasted potatoes.

This recipe combines sweet, grassy lettuce with the smokey flavor of the grill, the salt of anchovy, the tang of lemon, and the richness of hard-boiled egg.

Inspired by Granor Kitchen's very own Kaitlin Williams, this is her broccolini go-to. You can also substitute mushrooms for the sausage if you aren't eating meat.