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Recipes 

Cheeses and Cherry Wine Soup
From Colebrook Country
1/4 c. butter
1/4 c. flour
3 c. chicken broth
3 c. milk
1 lb. cheddar cheese shredded
1 c. cherry wine

In a three quart saucepan over medium high heat butter then stir in flour. Add chicken broth stirring until slightly thickened. Add the milk heat to boiling stirring continually. Add cheese and wine, continue stirring until cheese is melted. Serve with bread.

Easy Marinated Mushrooms
From Wiltbank Farms
1 lb. fresh mushrooms
1/2 c. sliced green onions
1/4 c. chopped sweet red peppers
2 tbs. minced fresh parsley
8 oz. mozzarella cheese cubed (optional)
8 oz. Italian salad dressing

In a glass bowl combine all ingredients and allow to marinate several hours or over night. Yields: 6 servings

Baked Sainte Maure
From Gillis Acre Farms
4 sheets phyllo dough
Butter
Wheel of Sainte Maure
Jam

Take four sheets of phyllo dough, spread each with butter. Layer them on top of each other, place the wheel of Sainte Maure in the center and spread a layer of jam on top. Bake at 400 degrees for 20 min or until golden brown.

Our Farms CSA Mushroom Frittata
1 medium onion (3/4 c.)
1 1/2 c. sliced Witbank Farm Shitake Mushrooms
8 Our Farms CSA eggs
1/2 c. shredded cheese

Sauté onions and mushrooms in oil or an oil/marinade combo until onions are tender (around 5) minutes in a 10” skillet. Beat eggs and add cheese to the egg mixture. Pour over vegetables. Cover and cook over medium low heat until eggs are set and light brown on bottom (8-10 min). Set over to 550/broil. Broil frittata with top about 5 inches from heat until golden brown (about 2 min). Sprinkle with cheese. Cut into wedges.

Egg and Cheese Bake
From Log Cabin Farms Soap
3 c. toasted bread crumbs
1 1/2 c. shredded cheese
Fried, crumbled bacon or ham chunks (optional)
6 free-range eggs beaten
3 c. milk
3/4 tsp. salt
3/4 tsp. pepper

Combine bread cubes, cheese, and meats in greased slow cooker. Mix together eggs, milk, salt and pepper. Pour over bread. Cook in crock pot on low 4-6 hours.

Tomato & Basil Deviled Eggs
From Underwood’s Shushan Valley Hydo-Farms Home of the "Shushan Select”
1 dozen eggs
1 tomato chopped
3 tbsp. mayonnaie
1 tsp. mustard
1 tsp. onion chopped or scallions
6 green olives (optional)
Salt & pepper to taste

Boil eggs, peel and cut in half. Save yokes to mix with above ingredients and chill before serving. As an option top with basil. Enjoy!

Broccoli Sales
From Log Cabin Farm Soap
1 lb. bacon
1 medium red onion chopped
1 large head broccoli
1/2 head cauliflower
1 c. raisins
1/2 c. sunflower seeds (optional)

Dressing:
1 c. Kraft salad dressing or mayo
1/2 c. sugars (optional)
2 tbsp. vinegar (balsamic has a great flavor)

Mix well and toss with salad.

Fry and crumble lb. bacon until crispy or use Hormel Real Bacon Bits. Chop broccoli, onion and cauliflower in small pieces. Mix raisons and Sunflower seeds and toss with dressing.

Fresh Salsa
From Underwood’s Juniper Valley Hydro-Farms
1 medium red onion
2 tbsp. lime juice
2-3 cloves of garlic minced or pressed
1-2 fresh jalapenos peppers diced
1-2 tsp. salt pepper to taste
2 tbsp. fresh oregano
1 bunch “Shushan Select Cilantro”
5-6 “Sushan Slect Tomatoes”

Mix above ingredients and serve with tortilla chips.