Recipes by Farmer Jamie
-Equivalent of 6 ears of corn
-Bacon Ends, Chopped Bacon or Smoked Ham Hocks
-5 cups Tully Farms Dairy Whole Milk
-4 diced Red Potatoes
-1 chopped Onion
-salt and pepper to taste
Home Made Broth
-SpringDell Grass Fed Beef Bones
-2 Tomatoes, sliced in half
-2 Onions, sliced in half
-4 stalks celery, chopped
-4 carrots, chopped
-2 beets, sliced in half
*any left over vegetables in the need to be used (NO leafy greens)
-1 cup Red Wine
-7 cups Water
-Dash of Sea Salt & a dash of Greek Oregano
I remember my Grandma Marea cooking this on the stove for 24 hours. These days, I cheat and use a crock pot unless we are in a good old fashioned snow storm!
You can make a good amount of this and freeze. It comes in super handy for a good old fashioned health aide, cooking ingredients or a must-have base for the soup you gotta make on those cold winter days.
Stuffed Rainbow Chard Leaves
-2 bunches Chard, cleaned, de-stemed (save the stems for a later dish...I will post tomorrow) and blanched quickly in a pot of hot water
-1 pound of ground pork (turkey and chicken is good too)
-3 carrots, cooked until soft and chopped (or you can cheat and get a can)
-1 can Cream of Mushroom Soup
-Smoked Gouda Cheese
1. Start with the Swissh Chard Leaves. Blanch them and set aside on a towel with another towel on top to soak up water. Be sure not to over blanche these!
2. In a pan, cook the pork with the mushroom soup (salt and pepper to taste); add in the vegetables and continue cooking until ready. Set aside.
3. Preheat oven to 350 degrees
4. Grate your cheese into a bowl
5. Lay out your leaves, spoon stuffing into and wrap & roll...just like you would a grape leave. Line them up on a bake sheet.
6. Once complete, top with the cheese and bake for 12 minutes!
This simple, healthy and unique dish is awesome paired with some rice and a salad.