Sparkling Apple Cider Punch

This cocktail can be prepared with or without alcohol 1-gallon apple cider 1 bottle sparkling cider 25.4 ounces 2 ginger beers twelve-ounce bottles 1 juice of lime 1 cinnamon stick 1 whole star anise pod bourbon optional apple and orange slices optional garnish Prepare apple cider ice cubes in advance This a festive holiday drink… Read More »

This cocktail can be prepared with or without alcohol 1-gallon apple cider 1 bottle sparkling cider 25.4 ounces 2 ginger beers twelve-ounce bottles 1 juice of lime 1 cinnamon stick 1 whole star anise pod bourbon optional apple and orange slices optional garnish Prepare apple cider ice cubes in advance This a festive holiday drink… Read More »

Italian Potato and Arugula Soup

Donna December 16, 2019

2 lb. potatoes from the share 1/2 t salt 3 3/4 c well-flavored vegetable stock 1-2 medium carrots grated 6 oz arugula (Or more) 1/2 tsp cayenne pepper 1/2 loaf stale ciabatta bread, torn into chunks (Optional) 4 clove garlic, thinly sliced 4 Tbsp olive oil Salt and freshly ground black pepper Peel and dice… Read More »

Eggs – dozen brown

Donna December 10, 2019

Quality, farm fresh eggs make all the difference in your recipes and on your table. Eggs are so versatile and easy to prepare. Keep them as a pantry staple for a quick way to add protein to any meal.Quality, farm fresh eggs make all the difference in your recipes and on your table. All of our fresh eggs, whether brown or white, are from local farmers. The hens are raised in colony cages to provide a safe and natural environment from predators which also enhances food safety, and is endorsed by animal rights groups. The only way you can get fresher is by having your own chickens. Eggs are so versatile and easy to prepare. Keep them as a pantry staple for a quick way to add protein to any meal.

Please note: this item is available for farm store pickup only.

Quality, farm fresh eggs make all the difference in your recipes and on your table. Eggs are so versatile and easy to prepare. Keep them as a pantry staple for a quick way to add protein to any meal.Quality, farm fresh eggs make all the difference in your recipes and on your table. All of our fresh eggs, whether brown or white, are from local farmers. The hens are raised in colony cages to provide a safe and natural environment from predators which also enhances food safety, and is endorsed by animal rights groups. The only way you can get fresher is by having your own chickens. Eggs are so versatile and easy to prepare. Keep them as a pantry staple for a quick way to add protein to any meal.

Please note: this item is available for farm store pickup only.

Roasted Cabbage with Bacon

Donna December 5, 2019

1 head of green or Savoy cabbage Kosher Salt and black pepper 4 or more slices of thick sliced bacon A wonderfully filling and delicious recipe for enjoying your share cabbage. View recipe instructions from the www.theKitchn.com

Seasonal Brussels Sprout Salad

Seasonal Brussels Sprout Salad

Donna November 12, 2019

1 stalk or container of Brussels Sprouts 1 Bunch of Red Beet Roots (Roasted) Recipe below Pink Lady apples Ricotta Cheese Sour Cream Pepitas Olive oil Blanch the Brussels Sprouts in salted boiling water for 2 minutes and drain and plunge into an ice water bath to stop cooking. Allow to cool and move to… Read More »

Roasted Carrot Soup

Donna November 12, 2019

1 lb. carrots, peeled and cut into 3-inch lengths 1 Tbs. olive oil 1 Tbs. unsalted butter 1 shallot minced 1/2 medium onion, diced (to yield about 3/4 cup) 1 large rib celery, diced (to yield about 1/2 cup) 1 Tbs. minced fresh ginger (from about 1/2-inch piece, peeled) 2 cups homemade or low-salt vegetable… Read More »

Roasted Butternut Squash Stuffed Shells

Donna November 12, 2019

10 ounces diced butternut squash (about 2 1/2 cups) 1 small shallot, halved 1 clove garlic, unpeeled 2–3 teaspoons olive oil 1/4 teaspoon fresh thyme leaves, finely chopped 1 large leaf fresh sage, finely chopped, plus more for serving Kosher salt and freshly ground black pepper 30 jumbo pasta shells (about 10 ounces) 1/4 cup… Read More »

Leftover Thanksgiving Hand Pies

Leftover Thanksgiving Hand Pies

Donna November 12, 2019

2 TBSP. Onion, minced 1/4 Red Pepper, diced fine (or any other color of sweet pepper) (optional) 1 TBSP. Butter 2 cups leftover cooked Turkey or Chicken, diced Leftover stuffing Leftover mashed potato Leftover Thanksgiving vegetables A few slices of cooked bacon crumbled Pie Crust or Puff Pastry shredded Cheddar cheese 1 Egg Chopped Thyme… Read More »

Green Bean Pasta Skillet

Green Bean Pasta Skillet

Donna November 5, 2019

1-2 tablespoon olive oil 1 medium onion, chopped 4 large cloves garlic, minced 12 ounces fresh green beans, trimmed and halved 8 ounces uncooked whole wheat penne pasta 3 1/2 cups low sodium vegetable broth 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup unsweetened plain almond milk (or milk/cream of choice) zest of 1 large lemon… Read More »

Stir-Fried Brussels Sprouts

Stir-Fried Brussels Sprouts

Donna November 5, 2019

1/2 cup walnuts 2 lb. Brussels sprouts 8 tbsp. extra-virgin olive oil Kosher salt, freshly ground pepper 1/2 lemon 1 tbsp. walnut oil or 1 1/2 tsp. sesame oil A fantastic side dish for your Thanksgiving meal. Preheat the oven to 350 degrees. Roast Walnuts in one layer on a baking sheet with sides that is… Read More »

Spinach and Potato Gnocchi

Donna October 29, 2019

1 pound potatoes 4 1/2 ounces of spinach, weigh after any stems have been removed 1 egg 1 cup all-purpose flour 1 dash nutmeg salt and pepper 1/4 cup Parmesan 2 tablespoons of cream cheese (optional) See full recipe at: Caroline’scooking.com

Cauliflower Appetizer

Donna October 29, 2019

Ingredients: 2 cups of cauliflower mash 1 egg 1/2 cup of shredded cheese Salt and pepper 8 slices of bacon, cut in half Optional: sour cream with chives to use as a dip Preheat the oven to 375. Mix together the first 4 ingredients. Using a heaping tablespoon, roll the mixture into a ball. Wrap a… Read More »

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