Easter Deviled Eggs

Along with being a good way to use up all those boiled Easter eggs, Deviled Eggs are a go-to appetizer for your family dinner. Add a little food coloring to make these traditional bites pop!

You’ll need:

• 12 large eggs 
• ¼ cup mayo
• salt and ground black pepper to taste
• Smoked paprika (to taste)
• ¼ teaspoon dry mustard
• 4 drops red food coloring
• 4 drops blue food coloring
• 4 drops green food coloring
• 3 cups water, or as desired

To make:

If you don’t have hard-boiled eggs already, follow these steps for a quick batch. Place eggs into a large saucepan, cover with cold water, and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for 20 minutes. Drain and cover eggs with cold water. Peel your eggs after they’ve cooled.

Cut hard-cooked eggs in half lengthwise and remove yolks. Mash yolks in a bowl with mayo, salt, black pepper, smoked paprika to taste, and dry mustard until smooth.

Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more coloring to bowls. Drain colored egg whites on paper towels.

Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes.

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Creamy Peas N Bacon

Sugar snap peas are tasty right off the vine, but adding a little bacon adds a punch of flavor to this delicious vegetable! 

You’ll need:

1 tbsp extra-virgin olive oil
1 tbsp butter
8 oz sugar snap peas, trimmed
Ground black pepper to taste
13 oz green peas
1 tsp salt
8 oz bacon
2 tbsp all-purpose flour
1 1/2 cup chicken broth
1/4 cup heavy cream
1/2 tsp fresh nutmeg
1/2 cup fresh mixed herbs, chopped (such as: parsley, thyme, sage)
Squeeze of fresh lemon juice

To make:

1. Heat a large skillet over medium-high heat and add butter and oil. Add the sugar snap peas, salt, and pepper, and cook for 3 to 5 minutes, stirring occasionally, until sugar snaps are crisp-tender.
2. Stir in 13 oz of the green peas and cook while stirring for 3 minutes. Transfer to a bowl and set aside.
3. Add bacon to skillet and cook until crispy. Remove and drain on paper towels. Once cooled, chop into bits.
4. Save 2 tbsps of the bacon grease and discard the rest. Add butter if there’s not enough grease.
5. Add flour to the drippings and whisk continuously for 2-3 minutes until flour is bubbling.
6. Mash 1/2 cup of the peas and add them to the flower/oil mixture.
7. Slowly and gradually stir in the chicken broth, whisking until smooth. Add the heavy cream and nutmeg.
   Whisk continuously until the sauce is reduced by 1/3, about 5 minutes.
8. Add peas back to the sauce. Cook, stirring, until heated through, about 2 to 3 minutes. Stir in the fresh lemon juice and season with additional salt and black pepper, to taste.
9. Transfer peas in cream sauce to a serving bowl or platter, and top with bacon and fresh herbs. Voila!

Sign up for our CSA Farm Share Membership and get fresh peas, herbs, and more to whip up this dish!

The Ripe Time

Have you ever eaten a bitter carrot or a bland tomato? When a fruit or vegetable is harvested has a HUGE impact on its flavor. If root vegetables like carrots are picked too soon, they are often bitter as the sugars haven’t had a chance to develop to give it that lovely sweet flavor. Depending on if it’s a flower or a leaf, there are different harvesting times for herbs to ensure they pack the best punch taste-wise. The time of day can impact quality as well. Early morning is the best time to pick certain crops as it guarantees sweeter, crisper and juicier produce!

Here at the farm, we pick all of our produce at the perfect time to ensure the best quality fruits, vegetables, herbs, and flowers! Sign up for our CSA Farm Share Memberships or visit us at a farmer’s market to enjoy farm-fresh produce!

CSA Kickoff

2021 CSA Farm Share memberships are now available! We grow more than 40 different fruits and vegetable crops here at the farm. Get a box of fresh, hand-picked fruits and vegetables every week along with recipes and cooking tips. We offer 20+ delivery locations in West Tennessee so pick up is a breeze! Sign up today.

Easter at the Farm

Each year we have our annual Easter Egg Hunt on the Farm! Visitors will enjoy a hayride to the Easter egg field where kids will have a blast hunting for thousands of prize-filled eggs. Let us do the work this year so you and your loved ones can enjoy a day at the farm. Get your picture taken with the Easter Bunny, ride ponies, pet farm animals, play at the playgrounds, and much, much more! Visit here for dates and details!

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!

Delicious Pesto!

Our farm-grown basil has such a wonderful flavor and is the perfect ingredient for salads, herb butters, and, of course, PESTO! Here is one of our favorite pesto recipes. 

You’ll need:

• ½ cup of pine nuts
• ¾ cups parmesan cheese, grated
• 2 garlic cloves, grated
• 6 cups basil leaves (about 3 bunches)
• ¾ cups extra virgin olive oil
• 1 teaspoon kosher salt

To make:

Preheat the oven to 350 degrees. Lay pine nuts out on a baking sheet and roast for 5-7 minutes, tossing halfway. Place roasted nuts on a plate to cool. 

Put cooled pine nuts, cheese and garlic into a food processor and pulse until ingredients are finely ground (about 1 minute). Add basil. With the top on and the motor running, gradually add the olive oil in a slow, steady stream until the sauce is smooth with just flecks of basil (about 1 minute). Add salt to season. Serve with your favorite pasta!

Recipe makes about 1 ½ cups of pesto sauce.

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Did you know you can get our delicious basil in your CSA box? Learn more!

Hot Cocoa With a Kick

Winters here in Tennessee can be chilly which makes the special ingredient in this hot cocoa so perfect! A touch of chili powder gives this traditional cold-weather beverage a  bit of kick!

You’ll need:
2 ½ cups milk
½ cup semi sweet chocolate chips
¼ cup unsweetened cocoa powder
½ teaspoon vanilla (pure or extract both work)
¼ teaspoon cinnamon
¼ teaspoon chili powder
Pinch of nutmeg
Sugar to taste (optional)

To make:
Combine all ingredients into a saucepan and heat over medium heat until the chocolate is melted and nearly simmering. Stir frequently. Taste and add sugar, if necessary. 

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