Sunday, January 28, 2018

Breakfast Sausage

Our breakfast sausage is popular with our farm customers and sells out quickly!  We plan on having a lot more in the fall but in the meantime, we do have plain ground pork.  It can be seasoned lots of ways so is pretty versatile.  Yesterday I decided to experiment with making my own breakfast sausage.  It was quick, easy, and delicious, my favorite kind of recipe.

Farm Breakfast: Pickled daikons, fried egg, homemade breakfast sausage.
All grown and prepared at Sweet Morning Farm!

I did a bit of research online to find a sausage recipe, merged a couple of recipes, substituted some items because we didn't have all the herbs called for, mixed up the sausage, let the mixture sit overnight in the fridge, and we cooked it this morning.  They turned out great. This makes me think that the seasonings can vary a lot and still be good.  So have fun with that.

After mixing in the desired seasonings, put the sausage mixture in the refrigerator for at least 8 hours.  Shape into patties and cook.

This is what we used, as best as I can remember.  I was definitely winging it!

1 pound ground pork
1/2 T. salt
1 1/2 t. ground pepper
1 T. dry sage
1 t. anise seed (substituted for fennel seed)
1/2 t. thyme (unlabeled jar!  Pretty sure this was thyme)
1/8 t. clove
1/8 t. nutmeg
1/2 t. paprika

Both recipes called for rosemary and cayenne but we were out of both.  Next time!

Saturday, July 8, 2017

Carrots, snap peas, garlic scapes

Always on the lookout for delicious ways to use the farm's veggies.  I found this great-sounding taco recipe for Charred-Carrot Tacos on Mark Bittman's web site.  Besides carrots, they contain snap peas and sauerkraut.  Nice.  Find the recipe HERE.

Another internet find today:  10 ways to cook with garlic scapes.
It has some great ideas that go beyond pesto and scrambled eggs with scapes.  I want to try sautéing scapes and using them as a topping for pizza.  I don't eat gluten so when I make pizza I make a thick layer of polenta spread in a baking sheet and top with whatever appeals.  It's not crusty pizza but it's tasty.  Pizza with scapes, chard, and mozzarella sounds good to me!

Monday, August 15, 2016


This is a favorite recipe I've made for years from a favorite book, Laurel's Kitchen by Laurel Robertson, Carol Flinders, and Bronwen Godfrey.  Looking through the internet today I couldn't find this version, although the ones I found sounded good.  (See the version from The New Laurel's Kitchen HERE.)

Here is the original, delicious recipe:


"This borscht recipe takes advantage of the whole beet, including the tender green leafy top which is full of vitamins and minerals.  Serve it hot or cold; it's delicious either way.  As you're serving, put a spoonful of homemade yogurt in each soup bowl.

8 beets with tops
1 medium potato, diced
1 small onion, chopped
2 quarts of vegetable stock
2 tablespoons oil
2 tablespoons flour
juice of 1 lemon
2 teaspoons salt
1/8 teaspoon pepper
2 teaspoons brown sugar

1/4 teaspoon paprika
1/2 teaspoon dill weed

Wash the beets and the beet tops.
Chop the beet tops fine and set them aside.
Peel and grate the beets and cook with the potato and onion in the vegetable broth until they are well cooked.

Mix the oil and flour and cook on low heat for 2 minutes.
Add 1 cup of the soup mixture slowly and cook this sauce until it thickens, stirring constantly.
Return the sauce to the soup pot.

Season the soup and add the lemon juice.
Stir in the beet greens and cook the soup for 5 to 10 minutes more.
Taste and adjust the seasonings.

Makes 3 quarts."

Friday, July 29, 2016

Cherry Tomato and Goat Cheese Appetizer

Cherry tomatoes will be ripe soon. Here's an easy recipe sent in from our extended Farm Friend Family. Thanks, Deborah!


1 pint cherry tomatoes
2 dashes salt and pepper
2 tablespoons olive oil (can use smoked olive oil for a hint of smokiness)
1/4 cup red onion or green onions, finely chopped
8 oz crumbled goat cheese
rice crackers (original recipe called for frozen mini pastry shells)
finely chopped herbs to taste (chives, Italian parsley, e.g.)

Preheat oven to 400. Wash and dry cherry tomatoes. Mix them with olive oil and salt and pepper to taste. Put on a baking tray and bake for about 10 minutes, until softened and skins start to split. Cool for 5 minutes.
Mix thinly sliced onion, goat cheese, herbs, and roasted cherry tomatoes. Mound on rice crackers. Can top with a fresh cherry tomato quarter.

Wednesday, July 13, 2016

Sriracha Slaw

Sriracha Slaw

Rob with Chinese cabbage
A yummy recipe from some of our terrific farm members.  This one was made by Tim and Steve from Spirit Fire Retreat Center, who get two farm shares each week from our farm and turn it into true deliciousness.  They shared some of this salad with us and it is great!

From Steve:
Randy Clemens, author of the Sriracha Cookbook series, was a guest at our retreat center. The gorgeous Chinese cabbage from Sweet Morning Farm inspired our appetites and he inspired us with his recipe for Sriracha Slaw. It was delicious and amazingly fresh. The thai basil, the apple mint, and the cabbage were standout ingredients! And it’s very easy to prepare… we thought we’d share the recipe with you. His books are awesome (, as long as you are a fan of spicy Sriracha Sauce! 

Steve & Tim

Sriracha Slaw

1/3 cup all-natural peanut butter
1/4 cup fresh squeezed lime juice
1/4 cup fresh pineapple or fresh squeezed orange juice
1/4 cup Sriracha
2 cloves garlic, minced
2 tablespoons fish sauce
1 tablespoon ginger paste
2 tablespoons sugar

1 1/2 pounds chinese cabbage
1/2 pound purple cabbage
2 carrots, peeled  and julienned
2 red bell peppers, seeded and julienned
1 jalapeño, seeded and minced (optional)
6 green onions, mostly white part, thinly sliced
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
Salt and freshly ground black pepper
coarsely chopped fresh thai basil for garnish
lime slices for garnish

To make the dressing, in a medium bowl, combine the peanut butter, lime juice, pineapple or orange juice, Sriracha, garlic, fish sauce, ginger paste, and sugar. Cover and store in the refrigerator until you are ready to use it.

To make the slaw, in a large bowl, mix together the chinese and purple cabbages, carrots, bell peppers, jalapeño, green onions, cilantro, and mint. Add the dressing and toss to mix. Season and salt and pepper to taste. Garnish with the basil and lime slices. Serve immediately to retain crunch.

Tuesday, June 7, 2016

Roasted Bok Choy

A recipe from one of our farm members:

Roasted Bok Choy: Rub each leaf with olive oil, lay out on cookie sheet, bake at 350 degrees 15 minutes each side. Leaves will be crunchy like chips, stalk will become juicy with roasting!  Delish! You'll never look at bok choy the same again.

Thanks, Trouble!

(If you have a recipe to share or a picture of something you cooked using your farm share, send them along, please.)

Wednesday, September 30, 2015

Green Tomato Kimchi

From one of our fabulous farm members:

"Here's a great Green Tomato Kimchi recipe I've made many times.  Tastes best after a couple years in the fridge."

Green Tomato Kimchee
Lots green tomatoes, sliced in wedges
3 cups rice wine vinegar
1 cups sugar (or less if you don’t like it so sweet)
10 cloves garlic thinly sliced
¼ cup fresh ginger matchsticks
3 medium onions, halved and cut into 1/8-inch slices
1 cup shredded carrots
1 cup shredded daikon
1 cup shredded turnip
2 Tbsp red pepper flakes
½ cup Thai fish sauce
Place the tomatoes in a colander set in the sink. Sprinkle generously with kosher salt. Allow to rest at room temperature until the tomatoes have exuded liquid, about 2 hours. Rinse the tomatoes in water to get rid of the salty taste. Set aside.

In a large, non-reactive saucepan, combine the vinegar and sugar and bring to a boil over medium heat. Add the garlic, ginger, and onions, bring to a simmer, and remove immediately from the heat.

In a large, non-reactive bowl (or a stoneware crock), combine the tomatoes and shredded vegetables. Pour the vinegar mixture over them, add the chile flakes and fish sauce, and toss well. Correct the seasoning with salt. Let the mixture cool to room temperature and cover with plastic wrap. With a paring knife, punch a few holes in the plastic wrap and place the bowl in a cool, dark place. Let the mixture pickle for 24 hours.

Transfer the kimchee to a tall glass jar or jars and seal tightly. You can eat it right away, but it is better if you let it “cure” for a couple of weeks. You can store in the refrigerator almost ndefinitely.