Recipes

Deviled Eggs
One of our favourite things to do is make deviled eggs. One of the tricks to hard boiling and peeling farm fresh eggs is to let them site in the fridge for a couple weeks before boiling them; fresh eggs are awful to peel. Another trick is one you have boiled them, making sure they completely cool down – I put mine in the fridge overnight, an ice bath works too if you need them same day.
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Eggs Benedict (a household favourite)
The most important thing about a tasty eggs benny is a good hollandaise sauce. So look no further than Julia Child. We've been able to make the following recipe gluten- and dairy-free as well. It is best on English muffins, but a nice bun will do in a pinch. Key also is to have poached eggs with solid white and a runny yolk, paired with either ham, or our in-house bacon!
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Pork Ribs
Pork Ribs - the secret to good pork ribs is to cook them low and slow.
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Swiss chard and potatoes
Swiss chard is another item people have asked about. We will sauté them and eat them as a side, add to smoothies, use in dishes like lasagne, you can even freeze them to use later (will need to sauté first them freeze in serving sizes – we will do that for smoothies lots of times if we cannot use it up). Farmer John came across a delicious recipe for chard and potatoes that was a hit in our house, and very easy!
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Scrambled Eggs
Scrambled Eggs - a delicious breakfast or a quick dinner; easy to make and incredibly versatile.
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