Rabbit Fields is a small certified organic farm situated on the fertile alluvial fan of the Skagit River. Driven by young enthusiastic energy and a passion for sustainable living practices, Rabbit Fields is dedicated to providing fresh, local, organic produce to our community, while preserving and maintaining its farm land.

Beet Burgers

  • 3/4 cup Quinoa (cooked)
  • 1 Onion (diced)
  • 2 clove Garlic (minced)
  • 1 15oz can Black beans (drained and rinsed)
  • 1 bunch Beets (finely grated)
  • 1/2 cup Walnuts (crushed or ground)
  • 1 tsp Cumin
  • 1/2 tsp Chilli powder
  • Salt & pepper to taste
  • 2 tbsp Oil of choice
  • 1 Fennel head (optional, sliced thinly)

Over medium high heat, saute the onions and garlic until tender. Remove from heat.

In a large bowl, mash together onions, black beans, beets, quinoa and spices until well combined. Mash in walnuts until the mixture is able to form patties. Chill for 15 minutes.

Preheat oven to 375

Grease a baking sheet. Form your beet mixture into patties and place on baking sheet. Lightly brush tops of patties with oil. Bake 15 minutes before flipping patties and cooking another 15.

Garnish with fennel slices

Roasted Pepper & Broccoli Soup

 

  • 1/2 cup Broccoli (florets and stem cut into pieces)
  • 3 clove Garlic (minced)
  • 3 Sweet peppers (roughly chopped)
  • 1 Onion (chopped)
  • 2 tbsp Oil of choice (olive recommended)
  • 1 oz Parmesan cheese (grated)
  • 1 6oz can Tomato paste
  • 2 cups Water
  • 1 quart Stock of choice (vegetable or chicken recommended)
  • 1 tbsp Thyme
  • 1 tbsp Basil
  • Salt & pepper to taste

Heat oven to 500

Place pepper slices on a greased baking pan. Roast 15-20 minutes or until the skin blisters. Remove from oven and set aside.

In a pot over medium high heat, saute the onions and garlic about 5 minutes. Add broccoli and cook until tender. Stir in roasted peppers, thyme, peppers, broth, water and tomato paste. Simmer about 30 minutes before serving.

Blend if desired and garnish with Parmesan