Delicious Sausage and Beef!

Get ready to enjoy some of the best beef and sausage grown right here in Tennessee! Falcon Ridge Farm is thrilled to partner with family-owned and operated Lightfoot Farm Market & Processing located in Millington, Tennessee. The two brothers, Neil and Wesley, are third-generation farmers living and working the same land their grandfather planted for row crops years ago. They are now married and both families pitch in to make the business a success. Add their quality meats to your farm box!

Tasty Greens!

We are so honored to be partnering with Rosecreek Farms, a small operations produce farm located Selmer, Tennessee. This family owned and operated farm will be supplying a variety of quality ​​lettuce, greens and root crops. They offer delicious greens including Green Leaf, Panisse and Butter along with roots like carrots and turmeric. Be sure to order some of their goodies in your farm box! 

Overnight Blackberry Oats

Some summer mornings are too hot to be cooking eggs and bacon over the stove. We grow some of the best blackberries in Tennessee and they go great in overnight oats. 

You’ll need:

1 cup farm fresh blackberries
1/2 banana
1/2 cup milk of choice
½ tsp vanilla extract
½ cup rolled oats

To make:

Put the blackberries, banana, almond milk and vanilla in a blender and blend until completely smooth.
Pour the mixture into a bowl or glass jar and stir in the oats. Cover and place in the refrigerator overnight to allow the oats to soak and soften. The next morning, top the oats with some fresh sliced bananas and blackberries and enjoy!

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Sautéed Kale with Pine Nuts

Unprepared kale can be an acquired taste, especially with its rough texture. However, when cooked or prepared properly, it is a delicious component to soups, salads, and more. This kale recipe would make a perfect side dish to any meal!

You’ll need:

• ¼ cup of pine nuts
• 2 tablespoons of extra virgin olive oil
• 2 cloves of garlic, minced
• ¼ cup of currants
• 1 bunch of kale (1 lb), touch stems centers removed and discarded and greens chopped
• ¼ cup dry white wine (a splash of balsamic vinegar or lemon juice can be substituted) 
• ½ to 1 teaspoon red pepper flakes
• Salt and pepper to taste

To make:

Heat a large pan on medium high heat and add the pine nuts. Toast until they are fragrant and begin to brown while stirring frequently. Remove from the pan and set aside. 

Add olive oil to the pan and add garlic. Saute for 30 seconds until it begins to brown.

Add the greens to the pan and mix well. Saute, stirring often until the greens begin to wilt, about 4-5 minutes. 

Add nuts, currants, and pepper flakes. Stir in wine (or wine substitute) and toss to combine. Let liquid boil away and then remove from heat. Add salt and pepper to taste. 

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Did you know you can get farm-fresh beets sent directly to your doorstep? Learn more!

Balsamic Beets on Toasties

Beets have loads of healthy benefits as they are packed full of vitamins and nutrients and have even been found to keep blood pressure in check. Plus, they’re DELICIOUS! Try this savory appetizer the next time you have folks over. 

You’ll need:

• 1 baguette
• 8oz garlic herb goat cheese
• 2 tablespoons heavy whipping cream
• 1 bunch of beets with stems and leaves (about 3-4 beets)
• 1 clove of garlic, minced
• 2 tablespoons balsamic vinegar
• Olive oil
• Salt
• ½ cup of candied walnuts, chopped

To make:

Preheat the oven to 400 degrees. Cut baguette in ½ inch slices and brush both sides with olive oil. Bake 8-10 minutes, turning once halfway through cooking for even toasting. Set toasties aside.

In a bowl, combine goat cheese and heavy whipping cream. Use a hand mixer to blend until smooth. Set aside. 

Remove the greens from the beets and rinse. Gently pat dry. Stack the leaves and roll up into a cigar shape. Use a knife to cut leaves into ribbons and set aside.

Peel beets and then, using a mandoline, slice them into thin rounds. Slice rounds into ribbons and set aside. 

Heat a skillet with 1 tablespoon of olive oil over medium-high heat. Add greens, garlic, and 1 tablespoon of balsamic vinegar to the skillet. Sprinkle the green with salt and cook them for 2 minutes or until bright green and just wilted. Place cooked greens in a bowl and set aside. 

In the same skillet, add a drizzle of olive oil, beets, and balsamic vinegar and saute for 2 minutes until beets are tender. 

To build your toasties, spread goat cheese on the toasts. Top with beet greens, beets, and chopped candied walnuts. These are a guaranteed crowd pleaser!

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Did you know you can get farm-fresh beets sent directly to your doorstep? Learn more!