Monthly Archives: November 2016

Grated Sautéed Beets

4 medium beets
4 Tb butter
Fresh lemon juice
Salt & Freshly ground pepper

Chopped fresh dill or parsley (dried is fine); Be sure to wear an apron for this. Wash, peel, and coarsely grate beets. In a covered frying pan, melt butter, add beets and stir to coat with butter. Then sprinkle with lemon juice to taste. Continue reading

Robin’s Stuffing for Veggies

The following recipe can be used to stuff any vegetable of your choice, even the winter squashes
1 cup cooked brown rice
1 cup cooked legumes (any)
1/2 cup finely chopped mushrooms
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1/2 cup finely chopped zucchini
1/2 cup vegetable broth
1 tbs parsley
1 tbs salt
1 tsp fresh ground pepper

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Robin’s Honey Chicken

16 oz bottle of honey (clover is very tasty!)
Whole chicken, about 3 1/2 lbs fresh
Set oven temp to 350 degrees. Wash chicken under cold water. Pat dry with paper towel. Place in roaster pan or ceramic/corning bake ware that has a lid. Pour honey over chicken; cover and bake. Baste every 20-30 minutes and cover again with more honey. Bird will be done when a leg can be pulled off.

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Fresh Pepper Medley Stir-Fry

4 cups 3-4 varieties of chopped peppers
1 cup chopped onions
1 cup mushrooms
1 clove garlic
1/2 cup grated Parmesan cheese
1 tbs Italian seasoning (see below for recipe)
1 tsp salt
1/2 tsp freshly ground pepper
1 tbs oil (optional)

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Closing The Farm

A warm “thank you” to all Farm Members and customers that have contributed to our farm operation through the years. We deeply appreciate all of your support. As Tim and I close another chapter of our lives, we are finding that we need to move on to other pursuits and dreams on a more personal level. The financial burdens and time constraints of operating GPF has been too much to bear any longer.

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