Farm Recipes

Turkey Stew

Saute minced garlic, chopped onions, and chopped carrots in olive oil. When the onions are soft, add hers (if they are dried), water, and chopped cooked turkey. If you have bones or extra skin, add them, too. Simmer as long as you can - four or five hours makes a wonderful rich broth. When there is about an hour of cooking left, add a few handfuls of rice or other grain. Closer to serving time, add chopped greens (we use chard, collards, and rutabaga greens). Season to taste with salt, pepper, and fresh herbs.

Stir-Fried Winter Squash

This is a luxurious dish that we serve on special occasions. Chop winter squash into bite-size pieces. (You can peel it or not - some people love the rind!) Saute in butter and olive oil with a little minced garlic. Depending on the squash and how large it is chopped, it may be necessary to add a little water, cover the pan, and let it steam for a while. When the squash is soft, remove the cover and let the water steam off. Stir in minced or ground sage, sea salt, and a tablespoon or two of cream.

Un-beet-able Beet Soup

Peel beets and chop them into half-inch pieces. Saute in butter until they are tender, and then add water to the pan and simmer for another fifteen or twenty minutes. Puree in a blender or with a handheld blender, and season with sea salt and pepper. Serve warm or cold with sour cream and chives.

Baked Sweet Potato Fries

Cut sweet potatoes into fries (you don't need to peel them - just scrub). Toss with olive oil and sprinkle with sea salt, allspice, and cayenne. Spread on a baking sheet and bake at 450 degrees for 30 to 45 minutes, depending on how crispy you like them.

Bigfoot's Favorite Carrot Cake


We don't advocate consuming sugary foods too often, but for Bigfoot's birthday we make an exception. Here's our favorite recipe. We use homegrown or organic, locally produced ingredients wherever possible.

3 cups whole wheat flour
2 cups Demerara sugar
1 teaspoon sea salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 1/2 cups olive oil
4 large eggs, beaten
1 tablespooon vanilla extract
1 1/2 cups chopped walnuts
1 1/2 cups shredded coconut
2 cups finely grated carrots

Preheat the oven to 350 degrees and butter your pans well. Sift dry ingredients together and beat in the oil, eggs, and vanilla. Fold in nuts, coconut, and carrots. Pour batter into pans and bake for 45 to 50 minutes, until done. Cool on a cake rack. Frost according to your discernment, put a few slices in the mail to us, and enjoy.