Sweet Farm Beet Burgers

Beet burgers are a Sweet Farm staple! We love this easy to make recipe on a warm summer day. We hope you make these burgers for your friends and enjoy them on a sunny porch :)



Using a food processor, grate the beets. Add the rest of the ingredients and blend.

Heat large pan over medium heat. Add oil of your choice. Wet hands and form into four large patties laying them directly into heated pan. Flip after one side has cooked thoroughly and browned.

Place burgers onto bun of choice, lettuce, onion, vegan mayo (we used Just. Mayo Garlic flavor), avocado, and mustard!

What you'll need:

  • 2 cups raw medium beets
  • 1 cup rolled oats
  • 1/2 cup canned black lentils
  • 1/2 cup all-purpose or gluten-free flour
  • 1/2 to 1 cup yellow onion grated
  • 2 cloves garlic minced
  • 1 tablespoon peanut butter
  • 2 teaspoons thyme
  • 1/2 teaspoon salt
  • Pepper to taste

Fried Squash Blossoms

It's squash blossom season on the farm! A farm favorite is frying them after stuffing them with vegan cheese! Check out the recipe below for this tasty treat <3



  • Mix ricotta, mint, jalapeño Havarti together. Gently pack the stuffing into the blossoms.
  • Heat about 1/2 inch oil in pan over medium heat.
  • While heating, mix flour, soda, salt and pepper together.
  • Dip stuffed blossoms into mixture and place in hot oil. Fry for about 2-3 minutes on both sides until golden brown.
  • Serve over pasta sauce and top with basil 🌿

What you'll need:

  • 7-10 squash blossoms
  • 1 cup Kite Hill Vegan Ricotta
  • 1/4 cup finely chopped mint
  • 1/4 cup grated Daiya Jalapeño Havarti style
  • 1/2 cup flour (replace with gluten free if need be)
  • 3/4 cup soda water
  • Salt and pepper
  • Tomato Sauce of your choosing
  • Oil of your choice for frying
  • Basil

Lemon Squash Cake

We are celebrating July 4th with our favorite Lemon Squash Cake! Strawberries are bursting in the Sweet Farm fields right now, and if you are in our U-Pick CSA you will be taking some home to turn into this delicious recipe.


Lemon Squash Cake:

  • 1 cup melted Miyoko's Vegan Butter
  • 2 cups sugar
  • 1/4 cup lemon juice
  • 2 tsp lemon zest
  • 1 tsp vanilla
  • Egg replacer equal to 3 eggs
  • 3 cups flour
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 2 cups grated summer squash

Strawberry Sauce:

  • 1 pint fresh strawberries, washed and tops trimmed
  • 1 tsp vanilla
  • 2 tbs sugar



  • Preheat oven to 325 degrees.
  • Grease and flour 2 regular loaf pans or large muffin tins for shortcakes. 
  • Mix together butter, sugar, lemon juice, lemon zest and vanilla until well blended.
  • Add egg replacer and beat for 2-3 minutes until light and fluffy.
  • Sift flour, salt, baking powder and baking soda. Add dry ingredients to wet mixture and mix thoroughly.
  • Add squash and stir just to blend.
  • Pour into prepared pans and bake at 325 degrees for 45 minute. 
  • While the cake is baking, puree the strawberries, add sugar and vanilla and simmer at a low heat. Whisk until sugar melts and sauce begins to thicken slightly. 
  • Allow the pan to cool; remove cake. 
  • Top with fresh strawberries and strawberry sauce.
  • Enjoy!