Recipe

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Weiser Farm Potato Recipes | Cooking with Chef Rich Mead

Roast Satsumaimo Sweet Potato with Apple Cider Molasses Glaze [su_spacer] Apple Cider Molasses Glaze [su_spacer] INGREDIENTS: [su_spacer] 2 cups apple cider vinegar [su_spacer size="0"] ½ cup soy sauce – we use low sodium [su_spacer size="0"] 2/3 cup honey [su_spacer size="0"] 1 tbs. chopped ginger [su_spacer size="0"] 1 tbs. chopped garlic [su_spacer size="0"] 1/3 cup molasses [...]

Christmas Cookie Recipes from Farmhouse

Christmas Cookies Russian Tea Cakes INGREDIENTS: 2 ¼ cups all-purpose flour ¼ tsp salt 1 cup (2 sticks) butter, room temperature ½ cup powdered sugar 1 tsp vanilla extract ¾ cup toasted and finely chopped pecans Powdered sugar PROCEDURE: Sift flour and salt together Using electric mixer, cream butter in large bowl until [...]

By | 2017-12-01T09:56:20+00:00 December 14th, 2016|Christmas, Farmhouse at Roger's Gardens, Food, Holiday, Recipe|1 Comment

Goat Cheese Potato “Lasagna”

INGREDIENTS: 5 lbs. Red New Potatoes 1 qt. Heavy Cream 10 oz. Goat Cheese 1-1/2 cups Parmesan cheese - grated 2 Tbs. Garlic ½ bunch Italian Parsley - chopped Salt and fresh ground pepper PROCEDURE: Preheat oven to 350 degrees. Mix cream with chopped garlic. Thinly slice potatoes – preferably on a mandolin. Let the [...]

Quinoa, Persimmon, Pomegranate and Kale Salad

INGREDIENTS: 3   cups Quinoa - Cooked 1   cup Persimmon – thinly sliced ½  cup Roasted Leeks ½  cup Dried Cranberries ¼  cup Pomegranate seeds 2   cups Kale - Cut 1   cup Butternut Squash – Small cubes and roasted Pomegranate Glaze 1   cup Balsamic ½  cup Pomegranate Juice Citrus Vinaigrette ½  cup Orange Juice ¼  cup [...]

White Bean Soup with Portuguese Sausage and Kale

Serves: 4 people Prepared for: 4 people Ingredients: 1 Carrot Chopped 1 stalk of Celery Chopped 1/2 Onion Minced 1/2 tsp Garlic Chopped Pinch Crushed Red Chile 1/2 lb Cannellini Beans 1 bunch fresh Kale 1 piece Portuguese Sausage 1 cup White Wine 2 1/2 quarts of Chicken Stock Pinch Dried Oregano 1 Bay Leaf [...]

By | 2017-09-29T15:19:18+00:00 October 26th, 2016|Farmhouse at Roger's Gardens, Recipe|0 Comments

Butternut Squash Bread

Butternut Squash Bread YIELD: 1 LOAF Ingredients 1 medium butternut squash, roasted, flesh scooped out 2 eggs 1/2 cup vegetable oil 1/4 cup water 1 cup white sugar 1/2 cup brown sugar 1 tablespoon vanilla extract 1 3/4 cups all-purpose flour 1 teaspoons baking soda 1/2 teaspoon kosher salt 2 teaspoons ground cinnamon 1/2 teaspoon [...]

By | 2016-09-27T10:32:33+00:00 September 27th, 2016|Fall, Farmhouse at Roger's Gardens, Food, Recipe|0 Comments

Cooking with Chef Mead Series | Cooking with “Winter” Squash from Farmhouse

Farmhouse Roasted Winter Squash Soup INGREDIENTS: 3 winter squash, your choice (butternut, acorn, kabocha, etc) 3 carrots, diced 3 parsnips, diced 1 onion, diced Olive oil/butter 1 bunch fresh thyme ½ cup honey ½ cup brown sugar Salt/pepper PROCEDURE: • Cut squash into quarters. Drizzle each piece with olive oil, brown sugar, honey, thyme, salt [...]

By | 2016-09-23T17:13:47+00:00 September 23rd, 2016|Farmhouse at Roger's Gardens, Food, Recipe|0 Comments

4 Easy Steps to Canning Tomatoes from your Garden

You have so many tomatoes and you can’t eat them so what can you do with them? Well, you can can them. I have canned up all kinds, cherry, yellow, multi-colored as well as just plain old red tomatoes.  It’s so great to have (almost) fresh tomatoes when they are not available in the garden. [...]

Asian Melon Salad Recipe

Summer is here! Add this refreshing melon salad for a side at your next BBQ or eat as a simple snack. When making this recipe add equal parts, dress, and mix together. Ingredients: Melons (Cantaloupe and Honey Dew, cubed work well) Sun Gold Tomatoes, halved Cilantro, chopped Mint, chopped Wild Arugula Shallots or Fried Shallot Rinds (Optional) Dressing: [...]