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Week 20 Recipe Ideas

French Toast
sourdough bread                                    
3 farm fresh eggs
1 1/2 c. half and half or milk                      
1/4  tsp. cinnamon
1 tbsp. vanilla                                            
a dash of fresh grated nutmeg
1 tsp. orange zest                                    
2 tbsp. coconut oil
Directions:  Combine the milk, eggs, vanilla, cinnamon, nutmeg, and orange zest in a wide bowl. Dip each slice of sourdough bread into milk mixture. In a cast iron skillet or flat griddle melt a portion of the coconut oil.  Fry each piece of batter dipped bread for 2-3 minutes on each side until crisp and golden brown.  

Hairy Berry Sauce


Sounds funny, but this sauce is amazing with the flavors of the natural fermentation process front and center. 


So, what do you do with the berry that have bumps, bruises and a little fuzz, prepare this amazing Hairy Berry Sauce!


2 c. berries: strawberries, blueberries, raspberries or blackberries

½ c. honey

½ c. of orange juice

1 tsp. orange zest

1 tsp. vanilla, brandy or red wine

1 tbsp. arrow root powder & 1 tbsp. water


Directions:  Remove berry stems, rinse in cold water, and pat dry.  Combine all the ingredients in a sauce pan until it reaches a simmer, and continue simmering for 7-10 minutes.  Add the arrow root powder mixture to thicken the sauce by simmering for 5-7 minutes on low heat. 


Brussels with Caramelized Onions and Figs


1 lb. brussels sprouts

2 slices farmhouse bacon

1 medium onion

2 clove garlic

½ c. dried figs

to taste salt and pepper



Wash and prepare vegetables: slice brussels sprouts in ½ and remove damaged leaves. Cut the onion into strips and chop the garlic and figs. Chop the bacon and place in a large saute pan. Cook the bacon for 5 minutes and add the onions and garlic to the bacon with grease and cook on medium to low heat for about 3 minutes until onions are tender and slightly caramel in color. Add brussels sprouts and figs, cook for 3 to 5 minutes, until tender. Finish this dish with salt and pepper to taste and serve.


Asian Green Beans

1 lbs green beans                                
1/4 c. cilantro

1/4 c. toasted almonds                    
4 tbsp. Bragg's amino acids

2 tbsp. rice vinegar                          
1 tbsp. honey

1 tbsp. sesame oil                            
2 tsp. ginger

2 tsp. garlic 


Directions: Steam green beans, toast almonds, chop cilantro, and combine all the remaining ingredients to prepare a dressing.  Toss all the ingredients and cool in refrigerator for 30 minutes and serve.  


Sage Bean Puree


1 can white beans                          
2 tbsp. chopped onions

1 tbsp. garlic                                  
4 tbsp.  chopped sage

4 tbsp. olive oil                                
to taste salt and pepper

1 lemon, juiced


Directions: Combine all ingredients and puree. 

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Brussels Sprouts, Green Beans, Eggs, Strawberries, Blackberries, Raspberries, Raw Honey, Onion, Yellow, Blueberries, Raspberries, Cilantro, Black Raspberries, Honey, Bacon,
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