Udon Noodle Soup
This soup has just a few ingredients so it’s important to use the best. Using homemade broth is a great way to make this soup over the top delicious. We used beef broth, but you can easily make this with chicken. If you’d like to …
A Local Organic Farm Providing REAL Food
This soup has just a few ingredients so it’s important to use the best. Using homemade broth is a great way to make this soup over the top delicious. We used beef broth, but you can easily make this with chicken. If you’d like to …
This Moroccan lentil soup comes from the N.Y. Times food section and is originally vegetarian. We’ve used chicken or beef broth in the soup and added a pork meatball at the end. But, it would certainly be delicious without these changes. Fantastic recipe especially those …
This delicious farm inspired Chicken Salad is so simple and packed with a ton of flavor and farm goodness. All inspired by meat, veggies and fresh herbs we’re growing right here at our organic farm and good food from our farm partners like Organic Roots Olive Oil and Bushel & Peck’s raw ferment.
You can create a salad just like this by using the best farm sourced ingredients.
Here’s how it comes together.
It’s a shame not to make use of the bounty of green tomatoes left when cold weather comes in late September and October. When a hard frost is imminent, we harvest all the tomatoes including the green. The unripe fruit store for several weeks and …
The sweetest tomatoes and fragrant basil come together in this simple late summer salad. Serve as a side or atop a bed of greens for a beautiful salad. No extra dressing necessary. The juice from the tomatoes combined with the EVOO and Balsamic Vinegar make …
Classic Tzatziki sauce is hard to pass up and it’s way easy to make. We use it as a creamy salad dressing, on top of our homemade falafel or just dipping for a delicious fresh pita bread. Great way to use the cucumbers!
2 cups organic whole milk yogurt
2 tablespoons olive oil
1 med. cucumber, peeled and shredded on a box grater, about 1 cup
2 T Lemon juice
1-2 teaspoon salt
1 teaspoon ground black pepper
2 tablespoon chopped fresh dill, chopped mint is a nice addition as well
1 med. garlic clove, finely diced or smashed to a paste
Place yogurt in a medium bowl. Grate cucumber onto a plate. Squeeze out all juices from cucumber (reserve) and add shredded cucumber to yogurt. Combine remaining ingredients in bowl and blend thoroughly. If the consistency is too thick, stir in a little cucumber water. Ideally, place in refrigerator for a couple hours to let flavors blend. But, it’s so good, it’s hard to wait!
This recipe uses BBF beef cuts like Chuck, Arm and Brisket that love a low, slow braise. Braising transforms these less tender cuts into moist, fall apart meat for your favorite pulled beef sandwiches. Grilling the meat is purely for infusing your recipe with authentic …
1 – 16 oz can of chickpeas or garbanzo beans 1/4 cup liquid from can of chickpeas 3-5 tablespoons fresh lemon juice (depending on taste) 2 tablespoons tahini 2 garlic scapes, bulb removed and set aside, tender part of stems chopped 1/2 teaspoon salt 2 …
Just a forewarning…..this may be the best creamy salad dressing you’ll ever try.
My mother, Barb, made this dressing every year when spinach was being harvested from her garden. Mom grew a beautiful garden and there were staples on the table every spring – tender Black Seeded Simpson lettuce, red radishes, green onions and fresh spinach. We always had trimmed radishes and green onions kept fresh in a cold bowl of water in the fridge. We’d eat them raw dipped in a little salt. Can you imagine your kids eating green onions like french fries? We did and we loved it.
But, the spinach dressing was the highlight. Don’t let the bacon drippings deter you from making this dressing. Leave them out if you like but a little adds good flavor to the dressing. Feel free to adjust the ratio of buttermilk/mayo for a thicker or thinner dressing. You just can’t go wrong with this dressing! Enjoy!
1 c buttermilk
1/2 c mayo
1 tsp dried dill or 1 T fresh, finely chopped
1 green onion, entire stalk diced including greens
Crispy fried bacon, one or two slices, diced
Bacon drippings, couple teaspoons, must be warm!
Freshly ground pepper
If you do not have buttermilk, make your own by combining whole milk with 1 or 2 T lemon juice. Taste after one tablespoon and add more if you like more acidity. Place in mixing bowl and whisk in the mayo until creamy. Add remaining ingredients and combine well. Taste for seasoning. The dressing gets even better the next day but certainly delicious immediately.
We serve this over a fresh spinach salad with finely sliced red onion and sliced hard boiled BBF Eggs.
We’ve taken a N.Y. Times recipe, tweaked it to our liking and come up with a stew that is definitely a keeper. We’ve added a few chopped sweet peppers to the stew from our stash of our frozen 2021 peppers. They add sweetness and color …
Laura treated us with these beautiful Cheese Blintz for a recent breakfast. They are a simple crêpe, filled with a ricotta filling and topped with a fruit sauce or jam. This is not an overly sweet breakfast. But, if you have a sweet tooth, feel …