Farm Fresh Recipes From Stone Gardens Farm

Welcome Back!

Now that the weather is staring to get a little cooler, we’ll be posting some more Fall-like recipes. We‘ll have some great soup, stew, chowder, and crock pot recipes coming up that we’re sure you’ll love.

Our recipes will contain seasonal produce and/or meat that you can pick up right at our farm. Make sure to check back often as this page will be updated regularly. We really hope you enjoy our recipes and give them a try.

Check out our great Late Summer/Early Fall recipes!!!

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Recipes Of The Week




  • 2 pounds carrots washed and peeled (or unpeeled)

  • 1/3 cup butter

  • 3 tablespoons honey

  • 4 garlic cloves minced

  • 1/4-1/2 teaspoon salt plus more for seasoning

  • Cracked black pepper

  • 2 tablespoons fresh chopped parsley


  1. Preheat oven to 425°F (220°C). Lightly grease a large baking sheet with nonstick cooking oil spray; set aside.

  2. Trim ends of carrots and cut into thirds.

  3. Melt butter in a pan or skillet over medium-heat. Pour in honey and cook, while stirring, until completely melted through the butter. Add the garlic and cook for 30 seconds until fragrant while stirring.

  4. Add the carrots and allow the sauce to thicken for a further minute, while tossing the carrots through the sauce. Season with salt and pepper.

  5. Transfer carrots to baking sheet in a single layer so they cook evenly. Toss to evenly coat.

  6. Roast for 20 minutes, or until carrots are fork-tender. Broil (or grill) for 2-3 minutes on high heat to crisp/char the edges.

  7. OPTIONAL: Transfer them back into the skillet and allow carrots to simmer in the sauce over high heat for 5 minutes to thicken the sauce into a glaze.

  8. Season with a little extra salt and pepper if desired. Garnish with parsley.

Click here for printable recipe / Honey Garlic Butter Roasted Carrots




  • 1/2 cup butter

  • 1 head cabbage, cored and shredded

  • 1 large carrot, peeled and shaved into strips using a vegetable peeler

  • 1 small cooking apple (such as a McIntosh) - peeled, cored, and shredded

  • 1 (16 ounce) package egg noodles

  • salt and ground black pepper to taste


  • Melt butter in a large skillet over medium heat; Cook and stir cabbage, carrot, and apple until cabbage is tender, 10 to 12 minutes.

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.

  • Gently stir noodles into cabbage mixture; season to taste with salt and black pepper.

Click here for printable recipe / Cabbage and Noodles with Apples & Carrots

Seasonal Recipes

In this section we’ll have some recipes using some seasonal veggies that you can pick up right at our Farm Stand. The recipes that we’ll be posting are all very simple to make and will use ingredients that you most likely already have at home. Now what’s easier than that? Simple and delicious…that’s what you’ll find here!

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