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Seasonal Recipes for Local Food!
January Recipes:
Christmas Recipes:
Delicata & Brussels Sprouts Salad
Turkey & Cranberry Pot Pie
Garlicky Roasted Potatoes with Bacon
Spiced Carrots with Ground Lamb
Thanksgiving Recipes:
Roasted Delicata Salad with Cranberry Dressing
Green Bean Casserole with Bacon Crumble
September Recipes:
Lentils & Carrots with Swiss Chard
Garlicky Kale with Roasted Carrots
Kohlrabi & Turnips with Walnuts & Bacon
Apple, Kohlrabi, & Fennel Salad
August Recipes:
Eggplant, Tomato, & Lentil Stew
Roasted Eggplant & Summer Squash
Pasta & Roasted Eggplant & Tomatoes
Blistered Green Beans & Tomatoes
Green Bean Casserole with Walnut Bacon Crumble
July Recipes:
Roast Chicken with Balsamic Peaches
Tomato, Fennel, & White Bean Stew
Zucchini Noodles with Creamy Lime Sauce
Peach-Lime Pork and Zucchini Noodle Salad
Zucchini Swiss Chard & Chickpea Stew
Roasted Eggplant & Hummus Pizza
Spicy Buffalo Cauliflower Bites
Mushroom & Sausage Cauliflower Bowls
June Recipes:
Radishes with Garlic Scape Herb Butter
Garlicky Kale with Roasted Carrots
Spaghetti with Collard Greens & Turnips
Garlic Scape Pesto and Egg Toast
Beet, Fennel, and White Bean Salad
May Recipes:
Kale Salad with Carrot Ginger Dressing
Roasted Sweet Potatoes Stuffed with Quinoa & Spinach
Poached Eggs with Mint & Yogurt
Instant Pot Steel Cut Oats (put the oat groats from Hazzard Free Farm into the food processor to make steel cut oats!)
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.