Recipes

Roasted Goat Loin

These are small (3/4 -1 lb each) but a treat and really offer 2 different meals.   The bone-in goat loin roasts are essentially the goat tenderloin, but still on the bone . A goat sized T-bone, but not cut into steaks. The loins can be roasted whole as a quick cook, then cut the […]

goat loin roasted and cut

Mexican Jalisco Style Goat Stew

Also called Goat Birria in some recipes. We adapted this recipe from one in Saveur magazine.  Their recipe may have a stronger pepper flavor, which I think might be excellent.  I was a bit short on time and the right peppers to make the pepper sauce element so adapted based on what was in our […]

mexican goat stew with fresh cilantro

Southwest Winter Squash Soup

This recipe, courtesy of Laurie McIntosh, was one of the dishes at the Seasonal Sides Cooking Class last year.  It sure is soup season.  Delicious! For 8 servings 2 medium winter squash (~4lbs) 3 tbsp olive oil Salt & Pepper 2 white corn tortillas, torn into large piecers 4 carrots, chopped 1 red onion, chopped 1 […]

southwest winter squash soup one bowl

Holiday Pancakes

Or depending on the audience you could call them Pretty Pink Pancakes or what they are…beet pancakes.  They are quite spectacular, we love them with some blueberries or other fruit, adding to the mornings color with some yogurt or even plain chevre on top! Mari figured this out last year and has continued to play with […]

Hot pink pancakes

Seared Bok Choy with Bacon Vinaigrette – Bittman

From Mark Bittman’s How to Cook Everything Mark says, “You can grill the bok choy instead of searing it if you like.” 1 1/2 to 2 pounds bok choy, parboiled and shocked 6 ounces bacon, finely chopped 3 tablespoons sherry or white wine vinegar, Artesano’s Honey Wine vinegar is also really nice here. Salt and […]

bok_choy_bacon_bittman

Flaky Beet Biscuits

We had plenty of questions and requests for the recipe at last weekend’s holiday market, so by popular demand here is the farm’s (ok really Donna’s) Flaky Farm Biscuit recipe, with a beet twist.  These are delightful to eat and with the beet addition are a treat for the eyes as well!  You can make […]

finished beet biscuits

Delicious Roasted Brussels Sprouts

Another reason to love extended family…they roast veggies to perfection!  My brother-in-law and sister-in-law were linchpins in showing me how delicious two of my least favorite veggies growing up could be  — roasted beets and roasted Brussels Sprouts. Simple and perfection.  Only way I have had them better was Lee Duberman’s (chef at Ariel’s Restaurant) […]

Roasted Brussels Sprouts

Brining & Roasting a Turkey

We generally brine our turkeys, out of habit now almost. And because the Cooks Illustrated timing seems to work well for us, and if we are using a frozen turkey, brining is a GREAT way to finish defrosting the bird.  We often use a cooler for the brining process and put in cold water and […]

Roasted Pasture Raised Turkey

Chicken Stew with Ricotta-Chive Dumplings

Recipe by Diane Fish as published in the Kitsap Sun Farm to Fork blog Place a large (or two small) stewing hen in a pot with 1 onion, 3 stalks celery, 3 large carrots, two bay leaves, sage, thyme, parsley and 1 Tbsp peppercorns.  Cover with water. Simmer 2-3 hours on low. This can also be […]

chicken stew with herbed dumplings

Asado Potatoes (or Beets)

Adapted from Anya Fernald’s Home Cooked – Essential Recipes for a New Way to Cook, which is fabulous!  Let’s just say the first section is on building blocks and it includes lard and 3 bone broths, including Trotter Broth – she hooked me there.  She got her start with the Slow Food movement in Italy and […]

asado-beets-and-potatoes