Farm Recipes

Sweet and Sour Crunchy Cole Slaw

A very refreshing salad. On hot days it is all we can get an appetite to eat for lunch working hard on the farm.

Wisk together:

2 tablespoons extra virgin olive oil

1/3 cup Apple Cider vinegar

¼ cup sugar

½ teaspoon salt

Combine:

1 medium head of cabbage, chopped

½ cup sliced green onions

1 cup julienned kohlrabi or turnips

2 tablespoons chopped Walnuts or Almonds toasted

2 tablespoons black sesame seeds, toasted

Drizzle cabbage mixture with dressing and serve immediately.

_________________________________________________________

Baked Green EGGS

A delicious easy dinner we often cook after a long day in the field.  Goes well with Rice cooked in Chicken or brown stock.

Ingredients:

2 tablespoons of Olive oil or butter

1 diced Onion (shallots are great but plain old onions will do)

3 cups sliced of Mushrooms

Minced fresh garlic to taste

8 cups of chopped fresh spinach (or mix of available cooking greens)

½ cup cream

I Tsp Fresh thyme

Salt and Pepper to taste

5-6 eggs

¼ cup of Parmesan cheese

Turn oven to 450°F.

Cook Onions for 5mins in a cast iron pan, add Mushrooms and garlic cook over medium heat until mushroom look floppy.   Then add Spinach let it wilt into the rest of the ingredients, about 1.5mins then add cream, Thyme, salt, and pepper.  Bring to a boil and remove from heat.

With a spoon make 5-6 craters in the cooked vegetables.  Crack one egg into each creator. Depending on the egg size you can fit 5-6 eggs in a 10” cast iron pan.  Sprinkle Cheese on top.  Then place in the oven and cook for 8 minutes.

Remove and serve immediately.

________________________________________________________________________________

Viola’s Rhubarb or Gooseberry Pie 

This is my Grandma’s pie recipe, simple and oh so delicious!! 

Mix together:

1 very full pint fruit/rhubarb

1 1/2 cup sugar (use less if you like it a little tart)

1/4 teaspoon salt

2 tablespoons flour

1 or 2 eggs

Dot with butter

Pour mixture into a homemade pie crust.

Bake at 425 degrees until crust is brown (12 to 15 minutes). Finish baking at 375 degrees 35 to 45 minutes until bubbly in the middle.

Can combine with strawberries and fresh cherries

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s