Recipes by Farmer Jamie
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Corn Chowder

-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.

rainbow chard.jpg

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.