Inspired by our harvest.
Don’t know about you, but I love a good chowder. Unfortunately not so much in the summer when it’s hot outside. However, when I saw this recipe from our friend Katherine at CookWithWhatYouHave.com, I knew I had to share it with you. Can’t wait to try it out this weekend! If you agree, be sure to let us know how you liked it…
No time for chowder but have the same ingredients on hand, more or less? Make this, robust and bright salad with a buttermilk dressing. Skip the bacon, add a few diced cherry tomatoes or any other variation–cilantro or basil instead of parsley . . .
Serves 4 as light main course.
If using bacon, cook the corn kernels in the pan in which you cooked the bacon for a few minutes until just heated through and tender. If not, cook in a teaspoon of butter and a little splash of water.
Put all the salad ingredients in a serving bowl. Mix the dressing ingredients in a bowl or small jar. Dress, toss, taste, and adjust for seasoning.
We’re trying something a little new here on the website. I was approached recently by KitchenBowl.com and asked if we would be interested in partnering with them to share their recipes with our friends, customers and followers.
After talking with them and seeing how their widget works, I thought I would give it a try. One of the things you will like about their recipe widget is that you are able to go through the entire recipe (with photos) without navigating away from this page. This means one less page opening on your web browser!
I’m planning to share some over the next couple of weeks and if the feedback is positive, we will make this a weekly feature on the website. Please let us know if you like the idea and if so, what types of recipes would you like to see.
For our recent open house, Lynn did a great job with all the food. One of the big hits were her deviled eggs. Personally, I don't care for 'em, but hey, it's not about me, right?
So for those of you who enjoy deviled eggs, here's Lynn's recipe. Of course, when you make these, don't forget to use Hill Family Farm eggs. I guarantee they will taste even better!
Prep Time: 20 min Total Time: 45 min
Place eggs in a large saucepan and cover with 1 inch of room temperature water. Place the pot over medium heat and bring to a gentle boil. Once the water begins to boil, let cook for 6 minutes.
Remove from heat and cover with a lid for an additional 6 minutes. Rinse eggs with cool water, drain, and cool on the countertop. Peel the eggs within the hour. (Lynn feels the eggs are easier to peel if they are at least a week old.)
Rinse peeled eggs gently under cool water to remove any remaining shell. Cut eggs in half lengthwise, then remove the cooked yolks and place in a medium bowl.
In bowl with egg yolks, combine red onion, mayonnaise, dijon mustard, vinegar, salt, pepper, and cayenne. Mash all ingredients together well.
Arrange emptied egg whites cut side up on a serving tray. Spoon a little bit of the yolk mixture into each egg white half, dividing the mixture as evenly as possible between the eggs. Sprinkle tops with paprika.
Serve immediately or refrigerate until ready to serve.
Hopefully spring is not too far around the corner. Don’t know about you, but I’m pretty much over winter. Really cold weather, without a lot of snow, is pretty worthless in my book!
Here on the farm we’re trying to be patient, but I’m ready to get some seeds in the ground. This recipe for Spring Greens Soup isn’t helping. Looking forward to trying this one out very soon! Take a look and let us know what you think…
This potato-based soup is packed full of tasty garden greens and is only 92 calories per serving. Pull out your immersion blender and spend only 35 minutes preparing this beneficial soup.
Makes: 6 servingsPrep: 20 mins | Cook: 15 mins
Click here for the full recipe.