Omelets with greens and cheese.
It’s important to have all your ingredients ready before starting. We sauted the kale from Fishel Farm and then removed the moisture by draining and then squeezing dry. Grate the Arat artisan cheese from Peaceful Heart Farm .Whisk eggs with salt and pepper. Melt butter in a small skillet, when it starts to bubble it’s time to add the eggs and let begin to set. Lift the edges and allow any uncooked eggs to hit the pan. Once the eggs are almost set, flip over and finish cooking. Finally add the greens and cheese. Fold and serve.
Salad with Ranch dressing and sauted chicken.
We washed and dried the lettuce from Rising Roots farm and tore it into bite sized pieces. We made the ranch dressing by combining 1 cup mayonaise, 1 cup buttermilk, 1/4 cup buttermilk powder, 1/4 cup chopped chives and salt and pepper to taste. The chicken breasts from His Heritage Farm were sliced into strips and covered with flour as a light coating. They were pan fried in butter until browned on both sides and cooked through. It was sliced into bite sized pieces and served on top of the lettuce with dressing.
Vegetarian taco with mushrooms and coleslaw
Make the Coleslaw. Shred 6 cups of cabbage from Fishel Farm, I cup of carrots and chop one small onion. We didn’t have carrots today but they a lot of flavor and color to the slaw. Mix together 3 Tablespoons apple cider vinegar, 2 Tablespoons sugar, 1 ½ teaspoons celery seed, 1 teaspoon prepared mustard, ¼ cup chopped jalapeno peppers, seeds removed(optional) and 1 cup mayonnaise. Add salt to taste. Mix the dressing with the vegetables until well combined.
Saute the black pearl mushrooms from Hillcrest Mushrooms in butter until tender and most of the moisture is absorbed.
Heat the tortilla until lightly browned in spots.
Layer mushrooms and slaw and a little grated cheese and you are ready to serve.
Chicken taco with lettuce
The chicken thighs and legs were cooked in a covered skillet until a thermometer registers 180 degrees and shredded for serving. Heat the tortilla. Layer chicken, lettuce, and grated cheese. Add hot sauce if desired. Fold and serve.
Sourdough toast with honey
Sometimes you need an easy snack. Slice and toast sourdough bread. Spread with butter and drizzle with honey.
Zucchini Pancakes
Jen remembers her grandmother making these easy pancakes. Shred 2 cups of zucchini from Fishel farm. Beat 2 eggs and mix with 1/3 cup bisquick mix and 1/4 cup parmesan cheese. Stir in the zucchini and cook on a greased griddle. Cook til brown on both sides and cooked in the middle.
