Thinly slice these gorgeous green onions and sprinkle them on top of your baked potatoes, chili, fried eggs, mushrooms, rice bowls, noodle bowls, nachos… Fold into yogurt and mayo for a delicious spring dip. Scallion cream cheese please! Use all the green parts and most of the white leaving an inch or so of the white part attached to the roots. Set the root ends in a small glass with water covering them and place the glass in a window. Watch them regrow and you’ll have another bunch of green onions soon enough.
Potatoes with peppers and onions–Not only grown by Clear Creek Organics, but also prepped and frozen in their Certified Kitchen. I’ve found that these hash browns need some thawing before cooking them in hot oil in a skillet, in a single layer. Salt and pepper.
Ground Pork Breakfast Sausage
You will receive your sausage frozen. Allow it to thaw before using it. However, a tip from the Jimmy Dean folks on easily slicing sausage is to put it in the freezer for 10-15 minutes before slicing! Slice into 1/2 inch thick slices and place them in a cold skillet. Over medium heat, cook 15 minutes or so, turning the sausages all the while. You’ll want to cook these long enough so the center of the patty is not pink.
Soak your dry beans overnight–place in a pot and cover the beans with several inches of water. Cook them at a time you plan to be home and can pop in the kitchen to stir and check on their progress every now and again. Drain soaking liquid from beans and rinse before returning to pot and covering beans again with several inches of water. For these kidneys,be sure to bring them to a boil and boil for 10 minutes. Kidney beans have a high concentration of a chemical called phytohaemagglutinin (say that 3 times fast!). But the 10 minute boiling will take care of it. Just be sure not to cook kidneys in a slow cooker, as they need the boiling time. After boiling, lower the heat to low and gently simmer, Simmer with the lid off for beans you want to be firm for salads and such. Cover with a lid which is a bit ajar for beans that are creamy and meant for soups and casseroles.Beans will cook for an hour to three hours. Start checking them after an hour. When they become nearly all tender, add salt to taste.
Susan and Gordon Miller grew these and let me tell you, they are the best around! They’ve cured the sweet potatoes so well, you can just keep these very nicely on your counter until you use them.
This lettuce mix is sweet and delicate. A light vinaigrette suits these leaves well. See the recipe below for a basic vinaigrette that can be whipped up in 2 minutes or less.
Aren’t these just fantastic looking? They are a work of art. Shaped like an oyster, but not with the flavor of one. A simple preparation is to fry these in butter that’s been melted in a frying pan. Separate the layers of the mushrooms or cut them into pieces. Fry for a couple of minutes and turn them. Continue until they are golden. Sprinkle a pinch of salt over and there you are.
Frozen Sweet Corn
Lanette and Larry are the farmers of Erstwhile Farm. They’re a small, sustainable family farm that recognizes the value of food and a simple, fresh, home-cooked meal. Oh how I love frozen local sweet corn.This particular corn was hand-picked and frozen on the same day, at the peak of perfection. Bring a couple of inches of water to a boil on the stovetop over medium-high heat. Add in frozen corn and be sure that the corn is not fully covered with water—we don’t want soggy corn here. Cook for 3 ish minutes and drain. Salt, or, not…It’s going to be so sweet!
I’m gathering eggs for a big ol’ Easter brunch. Followed by an Easter egg hunt. What an egg-cellent day I’ll have.
Isn’t it nice to never run out of coffee?
Grassfed Ground Beef
This ground beef comes to you from Luke Jacobsen of Range West Beef. They are a small family farm operation located in Marquette, working hard to produce high-quality grassfed and finished beef. From start to finish, these cows have been grassfed and you’ll taste and appreciate the difference. Grassfed beef is leaner, has three times the amount of Omega 3 and has about 100 fewer calories per serving, than grain fed beef.
I confess that I love these pecans so much I recently bought ten pounds of them! Keep them in the frig or freezer. They are so tender and flavorful! I like to use them in oatmeal or salad or just snack on them right out of the bag. They are crunchy yet, soft and butter-y-like. While they are fabulous on their own, take them to a whole other level of deliciousness by toasting them in a dry skillet over medium heat. Toss them frequently and watch so they don’t burn. You’ll swoon with the nutty aroma and just wait til you taste them.
Saute some diced onions in oil or butter until golden and brown and caramel-y. Add in spinach and stir together. Cook for several minutes and season to taste with salt and pepper. Eat as is, or pour in whipped eggs for an omelet.
Jack and Michelle started Big Green Tomato a little by accident. In 2009 Michelle discovered that she had severe intolerances to egg, dairy, and gluten and began experimenting with different recipes. Out of those experiments came this granola. With just 5 ingredients, it is simple and straightforward and a pure delight.