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Weekly Recipes
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These are the recipes for our Soup & Salad Package this week:
Alabama Pinto Bean Soup
Soak Pinto Beans overnight in water. The next day drain and rinse. Wash, peel and dice Mixed Roots, saute until just tender in 2 Tablespoons Olive Oil. Wash, trim and chop Cabbage (use 1/2 head or as much as you like). Place Mixed Roots into soup pot with Cabbage, add 4 cups liquid (Chicken or Vegetable Stock, Water, or mixture). Add prepared Pinto Beans ans chopped fresh Rosemary to taste. Season with salt and pepper, cook over medium heat for 1 hour or until done to your liking. Options: add Onions, Garlic and/or a can of Tomatoes.
Salad with Cucumber
Trim, wash and chop Lettuce and Mixed Baby Greens (we LOVE our salad spinner for this!). Wash, trim and chop Cucumber into matchsticks (no need to peel, really!). Prepare salad dressing: mix together with 1 Tablespoon Apple Cider Vinegar (or vinegar of your choice) 1/4 cup Olive Oil, 1 Tablespoon Honey, salt and pepper. Toss and dress salad and grate or shave The Farms' Parm over salad just before serving.
Cornbread
Preheat oven to 400 degrees. Mix together 1 cup Cornmeal, 1 cup All-Purpose Flour, 4 teaspoons Baking Powder, 1/8 cup Sugar, pinch of salt. In another bowl blend together 1 cup Milk (or Buttermilk) 1/2 cup light Olive Oil or Vegetable Oil and two Eggs. Mix wet and dry ingredients, pour into an oiled cast iron skillet or buttered baking dish, bake for 20 minutes or until toothpick inserted in center comes out clean.
Baked Apples
Wash Apples, cut in half, trim stem ends and remove cores. Place face-down in a buttered baking dish, pour 1 cup Apple Juice, White Wine or water (or a mixture) over all. Sprinkle with 2 Tablespoons Sugar. Bake at 400 degrees for 15-20 minutes or until tender. Serve with vanilla ice cream!
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