New Years Black Eyed Peas

As the New Year approaches, many traditions and customs are celebrated across the globe to welcome a fresh start. In the Southern United States, a popular tradition is serving up black-eyed peas on New Year’s Day for good luck and prosperity throughout the coming year. Whether you’re a staunch follower of this age-old practice or simply appreciate a delicious side dish, this easy black-eyed peas recipe is sure to become a staple in your holiday or weeknight dinner repertoire.

To make:

Before soaking, carefully inspect your dried beans for any impurities such as leaves, twigs, or broken beans, and give them a good rinse. Place the beans in a large bowl and cover them with 4 inches of water. While not mandatory, soaking the beans overnight will reduce cooking time. 

Drain the soaked beans and rinse them under cold water. Transfer them to a large pot, covering them with 4 inches of chicken stock. Simmer, covered, for approximately 1 hour, checking for tenderness after 45 minutes. Adjust with more broth or water as needed. We like to add a ham bone during cooking for a punch of flavor.

Once the black-eyed peas are tender, season them to taste and add any desired extras. Consider incorporating spinach or other greens during the final 5 minutes of cooking. Season to taste. 

Serve them up with collard greens, glazed ham steak, skillet cornbread, and mac & cheese for a satisfying meal!

Visit our blog for more delicious recipes.

Julehjerter: Woven Danish Hearts

As the holiday season approaches, many of us find joy in crafting and creating festive decorations to add a festive touch to our homes. In Denmark, one such cherished tradition involves crafting beautiful paper hearts known as “julehjerter.” These delightful hearts, typically made with red and white paper, carry the warmth of the season. 

You’ll need:

Sturdy paper (red and white)
Scissors
Twine

Instructions:

To get started, download the free Danish Hearts Template

Using the template, cut out the required number of heart shapes from both red and white paper. While red and white are the traditional colors, you can use whatever you like including fun scrapbook paper.

Begin weaving the paper hearts together following the template’s instructions. This process may seem intricate at first, but with a bit of patience, you’ll soon master the art of creating these charming baskets.

Once you’ve woven the hearts together, you can add twine and hang them on the Christmas tree or fill them with goodies and gift them to loved ones.

You can find more holiday recipes and crafts on our farm blog!

Apple Kuchen

‘Tis the season for decadently festive recipes! Try this Apple Kuchen – we make it with our very own farm-grown apples!

Ingredients:

  • 1 egg
  • 1/2 tsp pure vanilla extract
  • Milk
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 tbsp sugar
  • 4 tbsp (1/2 stick) cold butter, cubed
  • 1 cup sugar
  • 2 tsp cinnamon
  • 3 tbsp melted butter
  • Peeled and sliced apples

Instructions:

  1. Preheat oven: Preheat the oven to 425º F. Butter a 9” x 13” baking pan, an extra-large deep-dish pie dish, or two round 8” cake pans.
  2. Prepare wet ingredients: In a measuring cup, beat together the egg, 1/2 tsp vanilla, and enough milk to make 1/2 cup.
  3. Prepare dry ingredients: In a food processor, combine flour, baking powder, salt, and 3 tbsp sugar. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs.
  4. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and use the food processor to mix until just combined.
  5. Spread dough: Turn out the dough into the buttered baking pan and gently press it evenly to the edges.
  6. Add apple layer: Peel and slice enough apples to evenly cover the dough. Layer the apples on top of the dough.
  7. Prepare cinnamon sugar: In a separate bowl, mix 1 cup sugar, 2 tsp cinnamon, and 3 tbsp melted butter. Sprinkle this mixture over the apples.
  8. Bake: Bake in the preheated oven for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

Enjoy this festive Christmas breakfast treat! You can serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special touch.

You can find more holiday recipes and crafts on our farm blog!

 

Paper Bag Snowflakes

Transforming your home into a winter wonderland doesn’t have to break the bank! One delightful and budget-friendly way to deck out your house is by creating giant paper bag snowflakes. These whimsical decorations are not only easy to make but also a fun activity for the entire family. With just a few simple supplies and a bit of creativity, you can add a touch of festive charm to your living space. Let’s dive into the step-by-step process of crafting these delightful paper bag snowflakes.

You’ll need:

  • 9 lunch bags (white or natural brown)
  • Scissors
  • Craft glue
  • Stapler
  • Pencil
  • Ruler
  • Clothing pins or little clamps
  • String

To make:

Start by gluing the 9 lunch bags together. Apply glue in the shape of a ‘T’ – one thin line at the bottom of the bag and one line going up the center of the bag.

Stack the bags on top of each other, making sure all the open ends face one direction and the bottom folded part faces the other.

Use clothing pins, clips, or clamps to keep the center glue line tight. Alternatively, you can use something heavy as a weight to ensure a secure bond.

Before cutting, open up the paper bag fan to ensure the bags separate and open properly. This step is crucial for the next phase of the project.

Use a stapler to secure some of the top edges, adding extra reinforcement to the structure of your giant snowflake.

On the front of the bag, draw a snowflake pattern of your choice. Get creative and experiment with different designs to make each snowflake unique.

Using strong scissors, carefully cut along the snowflake pattern. If you’re crafting with kids, offer assistance during this step. It’s okay to cut a few layers of the bags at a time if necessary.

Punch a hole or use a hole punch near the top of your giant paper bag snowflake. Attach a string through the hole for easy hanging!

You can find more holiday recipes and crafts on our farm blog!

Garlic Roasted Cherry Tomatoes

We grow several varieties of tomatoes here at the farm including delicious cherry tomatoes. They are great for salads, pasta, or simply eating them by themselves. We also like them in this savory recipe, roasted with some lovely garlic!

You’ll need:

20oz cherry tomatoes
6 large garlic cloves, finely minced
2 tbsps of olive oil
1 tsp of kosher salt
2 tsps cracked black pepper

To make:
Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
In a medium bowl, combine all of your ingredients and gently toss to coat all the tomatoes.
Spread the tomatoes in an even layer on your baking sheet and bake for 25 minutes.
You can toss your tomatoes into a pasta or you can spread them on a nice piece of toasted sourdough bread topped with parmesan cheese, fresh basil, and a little more cracked black pepper. Enjoy!

You can get farm-fresh veggies when you join our CSA program. Visit our blog for more delicious recipes!

Lemon Basil Pasta

We’ve been adding fresh, aromatic basil to farm boxes all week. Basil is a key ingredient in one of our favorite delicious- and easy – dishes: Lemon Basil Pasta!

You’ll need:
8 oz Fettucini
6 tbsp good butter
2 lemons
Fresh basil
1/2 – 1 cup Grana Padano cheese, shredded. More for serving.
Cracked black pepper
Kosher salt

To make:
Cook pasta until al dente. While the pasta is cooking, melt butter in a large saucepan. Add five basil leaves along with the juice of two lemons and the zest of one lemon. Add al dente pasta to the pan and toss. Fold in the shredded cheese and stir until the butter, lemon juice, and cheese have a creamy consistency. Stir in a little pasta water if needed. Salt and pepper to taste. Top with more cheese, basil, and cracked pepper to serve.

You can get farm-fresh veggies when you join our CSA program. Visit our blog for more delicious recipes!

Zuppa Toscana

Zuppa Toscana is hands down one of the best soups! The spice from the sausage, the richness from the cream and half and half, and the light crunch from the kale make this dish a family favorite!

You’ll need:

1 lb ground hot sausage
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon flour
64 oz chicken broth
6 russet potatoes, sliced in half lengthwise and then sliced across in ¼ inch pieces
1 cup heavy cream
6 cups torn kale pieces         

To make:

Heat a large pot over medium heat. Add sausage and cook until it begins to brown. Add onion and garlic and cook until the sausage is completely cooked and the onions are translucent.

Sprinkle flour over the mixture and stir to coat evenly. Stir in chicken broth and bring to a boil. Once the mixture is boiling, add the potatoes and cook for 20 minutes or until the potatoes are tender. Not too long – we don’t want mushy potatoes.

Reduce the heat to low and stir in the heavy cream and kale. Cook for 5 minutes. Serve warm with nice, crusty bread.

You can get farm-fresh veggies when you join our CSA program. Visit our blog for more delicious recipes!

Roasted Radishes with Garlic

Radishes are delicious in salads, with a little salt, or roasted with garlic and herbs like the recipe below. Give it a try! 

You’ll need:

1 lb farm-fresh radishes, stems removed, ends trimmed, and halved
1 tablespoon melted butter
1/2 teaspoon sea salt
1/8 teaspoon black pepper
1/4 teaspoon dried parsley
2 minced garlic cloves
Dip of your choice 

To make:

Preheat your oven to 425 degrees. In a bowl, combine the radishes, butter, dried parsley, salt, and pepper. Toss ingredients until the radishes are evenly coated. 

In a 9×13 inch baking dish, spread radishes out in a single layer. Bake for 10 minutes. Add the minced garlic and toss. Return the radishes to the oven to bake for an additional 10 minutes or until the radishes are golden brown and easily pierced with a fork.

Serve with your favorite dip. We love them with ranch. 

You can get farm-fresh veggies when you join our CSA program. Visit our blog for more delicious recipes! 

Spicy Lettuce Wraps

Romaine isn’t just for tasty salads. It makes great low-carb, crunchy bun and tortilla alternatives for tacos, burgers, and wraps like this delicious recipe. 

You’ll need:

2 tbsp vegetable oil
1 tbsp brown sugar
1 tsp Worcestershire sauce
2 tbsp soy sauce
1 tbsp Sriracha, plus more for serving
3  thinly sliced scallions
2 finely chopped garlic cloves
1 lb ground beef
Kosher salt
Romaine lettuce
Lime wedges (for serving)

To make:

In a small bowl, mix soy sauce, brown sugar, Worcestershire sauce, and 1 tbsp Sriracha. Set aside.

In a large skillet, heat the vegetable oil over medium. Add your scallions and garlic and cook until softened (2-3 minutes). Add the chicken and season with kosher salt. Cook until chicken is cooked through, 6 minutes. Add the soy sauce mixture and cook for 2 minutes until liquid is almost completely reduced. Serve meat mixture in Romaine lettuce leaves with lime wedges and Sriracha. 

You can get farm-fresh greens when you join our CSA program. Visit our blog for more delicious recipes!

Collard Greens With Bacon

Collard greens go well with just about anything. Collard greens taste like a cross between kale and cabbage and have a smooth and hearty texture. Try this savory side dish at your next meal!

You’ll need:

4 strips thick-sliced bacon, sliced into 1/2-inch strips
1 small yellow onion, chopped
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons sugar
Several dashes of hot sauce (add more if you want more heat)
1/4 cup apple cider vinegar
2 pounds collard greens, stems removed, sliced into 3-inch-wide strips
1 cup chicken stock (or water)

To make:

Heat a large skillet over medium heat. Add bacon until browned around the edges. Add onion and cook until softened. 

Add the salt, pepper, sugar, hot sauce, and garlic, and cook for about one minute. 

Add the vinegar and simmer until the amount of liquid is reduced by half, stirring and scraping up browned bits from the bottom of the skillet.

Add the collard greens and the chicken stock and bring to a simmer. Reduce the temperature to medium-low and cook, stirring occasionally until the collard greens have wilted and lost their brightness. Season to taste with additional vinegar and hot sauce.
Serve the greens with some of the juices from the pan.

You can get farm-fresh greens when you join our CSA program. Visit our blog for more delicious recipes!