Farm-Fresh Recipes
My family's favorite recipes...from our table to yours

​Pan-Fried Lamb Chops

Ingredients
4 bone-in lamb chops
1 Tbsp fresh garlic, diced
1 tsp dried rosemary, crushed
pinch red pepper flakes
olive oil
Directions:
Mix together garlic, rosemary, and red pepper flakes. Pat small amount on both sides of each lamb chop. Refrigerate for at least 30 minutes, or up to 4 hours. Heat pan on medium-high heat, add 1 Tbsp olive oil. Pan fry chops for 2-3 minutes on each side. 

Garlic Scape Pesto

Ingredients
12 large garlic scapes, bulb removed, cut into 1/2-inch pieces (about 1/2 cup)
1 cup loosely packed fresh basil leaves
1/2 teaspoon kosher salt
1 cup extra-virgin olive oil , divided and to taste
1 cup grated Parmesan cheese, divided and to taste
1/2 cup pine nuts or walnuts
Directions:
Add garlic scapes, basil and salt to food processor and pulse to a rough chop. Slowly add 1/2 cup oil. For a thinner pesto, add more oil 2 Tbsp at a time. Once smooth, add 1/2 cup parmesan cheese until mixed in. Add more cheese for a thicker, more savory blend. Add nuts at low speed until roughly chopped. Top with thin layer of olive oil and refrigerate until ready to use. Can also be frozen!

Cherry Tomato Caprese Salad

Ingredients:
2 pints cherry tomatoes, cut in half
8 oz fresh mozzarella, cut into 1/2 cubes
1 cup fresh basil, chopped
Balsamic vinegar reduction glaze
Directions:
Toss together tomatoes, mozzarella, and basil. Drizzle balsamic glaze over the top. Enjoy!

Easy Fried Eggplant

Ingredients:
2 Tbsp Oil
1 large eggplant, peeled & sliced
3 eggs, beaten
2 cups dried bread crumbs
1/4 cup grated Parmesan cheese
2 tsp Italian seasoning
Directions:
Heat oil over medium-high. In a shallow pan, mix bread crumbs, Parmesan cheese, and Italian seasoning. Dip eggplant slices in egg, then crumbs, and fry in hot oil for 2-3 minutes on each side until golden brown. Drain on paper towels. Sprinkle with pinch of salt and enjoy with marinara sauce.

Farmer's Egg Bake

Ingredients:
​16 large eggs, beaten
2 cups milk (use cream, whole or 2%)
1 tsp seasoned salt
​1/2 tsp dried mustard
16 oz pork sausage, cooked and crumbled
2 cups cheddar cheese, grated
1/2 cup onion, chopped
Mushrooms, peppers, or other seasonable veggies, chopped
Directions:
Beat eggs, milk, seasoned salt together, dried mustard. Stir in sausage, cheese, onion, and optional veggies. Pour egg mixture into a greased 9x13 pan. Bake at 350-degrees for 45-55 minutes, or until eggs are cooked/set. Cool for 5 minutes and enjoy!