68 Mt. Pleasant Turnpike

Denville, NJ 07834



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© 2019 Happy Harvest Hydroponic Farms, LLC. All Rights Reserved.

Nov 14, 2017

Roasted Kale




  • 8 cups of kale

  • 4 teaspoons organic extra-virgin olive oil

  • 2 teaspoons of minced garlic

  • 1/4 teaspoon sea salt

  • Optional: red chili pepper flakes




New Posts
  • H3Farms
    Jun 14, 2018

    Other than the very best of local food, one of my favorite things about the farmers' markets is exchanging recipe ideas! I've had several requests for this one, although I hesitate to call it a "recipe," as it's more of a guideline.  You don't need a fancy blender to make a great smoothie! Mine is an ancient Osterizer that was a hand-me-down. It can make two 16 ounce servings, enough to get us through until lunch. I prep just about everything after market and grocery shopping then store in airtight containers in the refrigerator for easy access. From start to clean up usually takes about ten minutes to make two smoothies. I always start with half a blender full of greens (stems and all): Kale  Tatsoi Bok Choi or Chard And some: Arugula Moroccan Mix Green Sorrel Red Veined Sorrel or Tendril Pea Shoots Then add: Lowfat Plain Greek Yogurt Extra Firm Tofu Unsweetened Coconut Milk A chunk of fresh ginger 1 teaspoon of ground Tumeric Fresh Parsley Lemon - peel the skin but leave the pith (white part) Celery Blend enough to make room for some fruit: Banana Orange (with the pith) Granny Smith Apple  Cantaloupe Honeydew Blueberries Strawberries Raspberries Mango Pineapple Maybe some carrot, too. Blend until your desired smoothness. Cheers! #smoothie #kale  #tatsoi #bokchoi #chard #arugula #moroccanmix #greensorrel #reveinedsorrel #tendrilpeashoots
  • H3Farms
    Nov 14, 2017

    KITCHN INGREDIENTS 3/4 cup cashews 1 bunch kale, washed and dried 1 clove garlic, peeled 2 tablespoons soy sauce 2 tablespoons vegetable or canola oil 1/3 cup nutritional yeast (not to be confused with brewer's yeast) 1 lemon, juiced VIEW DIRECTIONS #kale
  • H3Farms
    Sep 27, 2017

    SPROUTED KITCHEN INGREDIENTS For the slaw: 3/4 cup hazelnuts, roughly chopped 3 tablespoons cane sugar pinch of cayenne 2 small bunches or 1 large bunch lacinato or tuscan kale 1/2 pound brussels sprouts 3/4 cup cooked and cooled quinoa 2/3 cup pomegranate seeds 3 green onions, thinly sliced 2/3 cup shaved parmesan cheese, plus more for garnish For the dressing: 2 tablespoons chopped shallots 1/4 cup apple cider vinegar 2 tablespoons fresh lemon juice 1 teaspoon maple syrup 1/2 cup extra virgin olive oil 1/2 teaspoon sea salt 1/2 teaspoon fresh ground pepper VIEW DIRECTIONS #kale #dressing