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  • Home
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  • Contact Us

hard-working FARMERS

GROW HIGH-QUALITY FOODS.

CHECK THIS PAGE EVERY WEEK FOR NEW RECIPES!

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Seasonal Recipes for Local Food!

January Recipes:

Barley Mushroom Burgers

Beef Barley Soup

Beet & Barley Salad

 

Christmas Recipes:

Delicata & Brussels Sprouts Salad

Maple Roasted Acorn Squash

Sweet Potato Molasses Muffins

Spiced Pumpkin Bread

Onion Dip

Turkey & Cranberry Pot Pie

Wine Braised Beets

Honey Whipped Sweet Potatoes

Garlicky Roasted Potatoes with Bacon

Spiced Carrots with Ground Lamb

 

 

Thanksgiving Recipes:

Pomegranate Cranberry Sauce

Sweet Potato Hummus

Lemon Thyme Brussels Sprouts

Mushroom Gravy

Roasted Delicata Salad with Cranberry Dressing

Spiced Butternut Biscuits

Honey Mustard Glazed Squash

Apple & Sage Stuffing Muffins

Green Bean Casserole with Bacon Crumble

Roasted Roots with Tahini

 

September Recipes:

Butternut Spice Oat Muffins

Collard Greens Slaw

Turnip and Bacon Fritters

Lentils & Carrots with Swiss Chard

Garlicky Kale with Roasted Carrots

Carrot Ginger Soup

Roasted Beets & Carrots

Green Bean & Potato Salad

Apple & Honey Oatmeal Muffins

Oat & Cornmeal Granola

Honey Mustard Glazed Squash

Chickpea Curry Squash Boats

Kohlrabi & Turnips with Walnuts & Bacon

Apple, Kohlrabi, & Fennel Salad

Kohlrabi & Cabbage Slaw

BLK Sandwich

Curried Kohlrabi Fries

 

August Recipes:

Melon, Cucumber, & Corn Salad

Eggplant, Tomato, & Lentil Stew

Roasted Eggplant & Summer Squash

Eggplant & Cucumber Salad

Ratatouille & Polenta Bowls

Summer Vegetable Bowls

Farm Stand Tomato Sauce

Tomato, Zucchini, & Corn Pie

Pasta & Roasted Eggplant & Tomatoes

Blistered Green Beans & Tomatoes

Green Bean Casserole with Walnut Bacon Crumble

Tomato & Fennel Stew

Carrot Salad with Scallions

Corn Fritters with Salsa

Mushroom Polenta Bowls

Roasted Mushroom Kale Salad 

 

July Recipes:

Carrot & Beet Muffins

Beet & Herb Pancakes

Beet & Yogurt Dressing

Roast Chicken with Balsamic Peaches

Beet, Lentil, & Kale Salad

Fennel & Sausage Pizza

Tomato, Fennel, & White Bean Stew

Roasted Beet & Fennel Salad

Zucchini Noodles with Creamy Lime Sauce

Peach-Lime Pork and Zucchini Noodle Salad

Zucchini Swiss Chard & Chickpea Stew

Zucchini Breakfast Cookies

Zucchini Red Lentil Curry

Sausage & Cabbage Stew

Roasted Eggplant & Hummus Pizza

Spicy Buffalo Cauliflower Bites

Mushroom & Sausage Cauliflower Bowls

 

June Recipes:

Bran Muffins with Applesauce

Roasted Kohlrabi

Beef and Cabbage Stir Fry

Rainbow Chard Bowls

Radishes with Garlic Scape Herb Butter

Garlicky Kale with Roasted Carrots

Spaghetti with Collard Greens & Turnips

Garlic Scape Pesto and Egg Toast

Collard Green Wraps

Kohlrabi Chicken Salad

Ham & Pea Pasta

Roasted Beets & Garlic Scapes

Beet, Fennel, and White Bean Salad

 

May Recipes:

Oven Roasted Asparagus

Thai Pork Lettuce Wraps

Kale Salad with Carrot Ginger Dressing

Roasted Sweet Potatoes Stuffed with Quinoa & Spinach

Poached Eggs with Mint & Yogurt

Rhubarb Honey Crumb Bars

Instant Pot Steel Cut Oats (put the oat groats from Hazzard Free Farm into the food processor to make steel cut oats!)

Bacon-Wrapped Asparagus

Beef & Spinach Noodles

 

Instant Pot Vegetable Broth

This recipe is for Instant Pot broth. Of course, you can also make broth on the stovetop. The cooking time varies, with longer times needed if you're making bone broth. Search on the Internet for recommendations. 

Ingredients:

1 TBSP olive oil


2 medium onions, roughy diced  (Hammerand Farm)

4 celery stalks, roughly diced

3 large carrots, roughly diced  (Hamerand Farm)

1 cup mushrooms, roughly diced  (Rolling Stop Farms)

2 to 3 cups veggie scraps (could include broccoli or cauliflower stems, onion and garlic skins, fresh herb stems, peels from potatoes or squash, mushroom stems, etc)

3 bay leaves, if you have them

6 garlic cloves, smashed  (or garlic chives)

10 sprigs of fresh thyme & 6 sprigs of rosemary  
1.5 tsp salt
0.5 tsp pepper

1 tsp MidEastern herb blend (AcroAma Blends)

10 cups cold water


Instructions: Select the Saute setting on the Instant Pot and add olive oil. Once oil is hot, add the onions and cook until they're getting brown spots, about 7 minutes. Add celery and carrots and cook another 4 or 5 minutes. Cancel the Saute setting. Add the mushrooms, scraps, herbs, salt, and water, then stir to combine. Secure lid and set the Pressure Release to Sealing. Set at high pressure for 15 minutes. After time has elapsed, allow natural release for at least 15 minutes before venting any remaining steam. Open pot and, using oven mitts, carefully remove inner pot. Strain broth into a fine-mesh sieve sitting over a large bowl. Discard the solids. Allow broth to cool to room temp. Store in fridge for up to 4 days, or store in the freezer.

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