Each week we highlight some of the ingredients from our boxes with one of our own Farmhouse Recipes. This is the way we cook here on the Farm with our limited kitchen time but love of Good Food. We hope to inspire you to try something new, even if it's just one All-Local Meal a week! The full recipe is in the Wednesday Weekly Newsletter.
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As delicious as it is beautiful!
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Our Farmhouse Veggie Dinner Plate package this week includes all of the main ingredients for our own Broccoli Rice Casserole, Roasted Roots and Citrus Beet Salad. It's a yummy plate of goodness!
Broccoli Rice Casserole
1. Wash, trim and chop 3/4 pound Broccoli, stems included
2. Mix together in a bowl: 2 cups uncooked Rice (we use Basmati), 3.5 cups Chicken or Vegetable Broth, 1 Tablespoon melted Butter, the prepared Broccoli and 1/2 cup sauteed Onion, Garlic and/or Carrots (optional) and salt and pepper.
3. Pour into a baking dish and top with 1/4 - 1/2 pound grated cheese (we sent Peaceburg Cheddar for the Dinner Package).
4. Cover and bake at 350 degrees for 40 minutes. Remove cover and top with 1 cup Bread Crumbs, bake uncovered for another 15 minutes to brown the bread crumbs (no need to buy these, just pulse a slice or two in the food processor or toast then grate on a box grater!). Casserole should be browned and bubbly when done.
Note: If you have meat eaters to please you can add diced Chicken to the dish or make a Pork Chop on the side.
Roasted Roots
One of our signature stand-bys! Easy peasy to prepare and a fun recipe for kids to help with. Enjoy them as they are or mash them up or puree into a soup. Our Mixed Root assortment changes seasonally, right now they may include Potatoes, Sweet Potatoes, Turnips, Rutabagas, Carrots and Radishes.
Wash, trim and chop 2 pounds of Mixed Roots into 3/4" chunks. Toss with just enough Olive Oil to coat, season with salt and pepper. Place in a single layer on a lined baking sheet (aluminum foil, silpat or parchment) and roast in a 400 degree oven for 30 minutes, turn/stir half way through cooking time.
Citrus Beet Salad
1. Wash, trim and chop Lettuce.
2. Segment one Pink Grapefruit (slice off rind down to the flesh, with a paring knife cut along the edges to remove segments from the membrane.
3. Wash, trim and slice Radishes.
4. Wash, trim and dice 1-2 Beets (we don't peel them, that's where the good stuff is!). Simmer in water for 5-10 minutes or until just tender. Drain and cool.
5. Assemble Salad: toss Lettuce with your favorite dressing or use our Vinaigrette Recipe. Place Grapefruit segments, Radish slices and Beets on top and serve.
Easy Vinaigrette
Place in a jar with a lid: 1/4 cup Apple Cider Vinegar, 1/2 cup Olive Oil, 2 Tablespoons Honey, salt and pepper to taste. Shake until blended well.
We are up to nineteen Goat Kids born since the holiday break with one more Mama to go. The Kids are SO cute, we can't wait for the February Farmhouse Supper Club so folks can come play with them. They love to pile into a Dogloo we have here at the Farm where they stay warm and snuggly even on the coldest nights. Everyone had lots of fresh deep wheat straw bedding and extra sweet feed to offset the cold weather. 
