Cryer Family Farms is a hidden gem on 120 acres in Louisiana, growing fresh local produce and cultivating legacy since the 1940s. With glamping, RV stays, a scenic pond, historic cemetery, and wildlife all around, it’s perfect for retreats, weddings, and unforgettable getaways. We inspire and empower the community with events on farming, cooking, and entrepreneurship—all rooted in family, nature, and tradition.
Warm quinoa, roasted vegetables and a pile of crunchy sunflower sprouts.
Ingredients
1 cup quinoa, rinsed
2 cups cubed sweet potato
1 cup chickpeas, rinsed
2 cups sunflower sprouts
1 avocado, sliced
3 tbsp tahini
1 lemon, juiced
Make it
Roast sweet potato and chickpeas with oil and salt at 425°F for 25 minutes.
Simmer quinoa in 2 cups water 15 minutes, covered.
Build bowls with quinoa, roasted veg, avocado and sprouts; drizzle with tahini thinned with lemon.
A recipe to make at home.
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This page uses information from USDA's Local Food Directories. Details can change; check with the farm before visiting. Fork & Curb lists farms and does not grow, inspect or handle food.