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Week 14 Recipe Ideas

Pan Fried Corn

4 ears of corn                                      
1/4 c. diced onions
3 cloves of garlic                                    
2 tbsp. olive oil
to taste salt and pepper  

Directions:  Steam corn and remove from cob.  Mince garlic and dice onions and add to olive oil and brown.  Now add the corn and sauce on medium heat to give corn a slightly browned color, season with salt and pepper.

Sweet Potato Maple Biscuits  

1 c. mashed sweet potatoes        
2 c. gluten-free flour mix
3 tbsp. maple syrup                    
2 tsp. non-aluminum baking powder
1/3 c. coconut oil (melted)          
½ tsp. pink Himalayan salt
1 c. raw milk                              
½ tsp. cinnamon
½ tsp. vanilla                              
1 tsp. lemon zest
1 tbsp. lemon juice  

Directions: Clean, bake, and puree sweet potatoes. Next place sweet potatoes in a mixing bowl. In another container or ziplock bag combine dry ingredients: flour mix, baking powder, salt and cinnamon. In the mixing bowl with sweet potatoes add all ingredients, and stir with a fork until all ingredients come together into a biscuit dough. Using a 2 oz. scoop, scoop dough mixture onto a baking sheet, about 15 scoops to make about 15 biscuits. Bake at 400 degrees for 12 - 15 minutes.

Makes 15 biscuits (2 oz. Scoop)

Spicy Bacon Home Fries   

4 pieces of country bacon                
3 c. baked potatoes
1 large onion                                      
4 cloves of garlic
1 jalapeno sliced thin                        
to taste salt and pepper  

Directions:  This is a super simple, but tasty recipe. Place 4 pieces of country sliced bacon on a griddle or saute pan and cook until crispy. Bake about 3 large potatoes in your oven until soft. If using the smaller new potatoes from the CSA, use about a 1 lb. (This step can be prepared a day in advance.) Small dice the onions, slice garlic cloves and jalapeno peppers very thin, this is were the heat will come from for this recipe. Saute the onions, garlic and peppers with the bacon grease for about 5-7 min. until tender. Add diced baked potatoes and saute for 5 minutes until the potatoes are warmed through. Top with bacon and cheddar cheese if desired and serve (4-6 ½ c. portions).  

Herbed Cheddar Biscuits   

1 tsp. chopped parsley
½ tsp. fresh thyme
1 tsp. grated fresh garlic
1 c. cheddar cheese
2 c. gluten-free flour mix
4 tsp. non-aluminum baking powder
¼ tsp. pink Himalayan salt
1 c. raw milk
1 tbsp. apple cider vinegar
2 tbsp. palm oil
2 tbsp. coconut oil
1 tbsp. Greek yogurt  

Directions: Combine milk, yogurt, and apple cider vinegar to make a fresh thick homemade buttermilk substitute. Combine dry ingredients: flour, salt, baking powder and cut in both palm and coconut oils. Add cheddar, herbs and garlic mix will a wooden spoon while adding liquid ingredients. Use a portion scoop, and scoop mini biscuits and bake at 400 degrees for 12-15 minutes.    

Savory Roasted Potatoes 

3 sweet potatoes
3 red skinned potatoes
2 tbsp. melted coconut oil
½ tsp. granulated garlic
½ tsp. paprika
½ tsp. sugar
to taste salt and pepper
1 tsp. fresh thyme  

Directions: Slice sweet potatoes and red skinned potatoes in ¼ inch slices. Toss all ingredients except fresh thyme and pepper with the potatoes. Roast at 425 degrees for 20-25 minutes. Remove from oven and add pepper and fresh thyme.  


Recipes by: Chef Jennifer Pasos

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Corn, Sweet Potato, Potato, Parsley, Thyme, Thyme, Yogurt, Bacon, Sweet Corn, Hot Peppers,
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