Menu from the Farm

We have been eating almost strictly from what we are growing here on the farm. The only set backs are grains, milk products, and eggs. Most everything else (fruits, veggies, and meat) have been coming from the farm! Hopefully, before too long are chicks will be old enough to lay eggs, and by next year our goats will have milk! We praise the Lord and thank HIM for HIS provisions! I am not sure we will ever try our hand at growing our own oats and rice!

Below are some recipes for the meal we ate last night! Most all ingredients were from the farm!

Meatloaf

2 pounds ground beef

16 oz. tomatoes (I used a pint jar of homemade bbq sauce I made last year)

2 eggs

1 medium onion (chopped)

1 1/2- 2 cups quick oats (depends on how dry you like your meatloaf)

1 tbs. chili powder

2 tsp. salt

1 tsp. black pepper

Combine all ingredients. Mix well. Pack evenly into a 9 x 13 baking dish. Bake at 350 degrees for one hour or until a meat thermometer reads 160 degrees.

Mashed Potatoes

Wash and scrub potatoes thouroughly. Cut into small chunks. Place in saucepan with water. Cook until Tender. Drain off water. Place in mixing bowl. Add enough milk, salt, pepper, and butter to get the taste and texture of mashed potatoes your family loves!

Green Beans

Wash and break beans. Wash again. Place in sauce pan. Cover with water. Cook 45 minutes or until desired tenderness. Add salt, pepper, olive oil, and/or bacon grease to taste.

Fried Green Tomatoes (prepare ahead, must drain)

6 medium green tomatoes, sliced 1/4 inch thick

Salt

1/2 cup cornmeal (I use our blue cornmeal from the garden)

1/2 cup grated Parmesan cheese

2 tablespoons flour (I use rice flour)

1 1/2 teaspoons garlic salt

1 teaspoon dried oregano

1/4 teaspoon pepper

2 eggs, beaten

Oil for frying

Lightly sprinkle tomatoes with salt; drain on paper towels for 30-60 minutes. Meanwhile, combine cornmeal, Parmesan, flour, garlic salt, oregano and pepper in a shallow plate. Dip each tomato slice into egg, then into cornmeal mixture.

In a medium skillet, heat oil over medium-high. Fry tomatoes, a few at a time, for 2 minutes per side or until golden brown. Drain on a paper towel-lined wire rack. Serve immediately. 

Quick and Easy Fruit Cobbler (We used blackberries which grow wild on our farm.)

1 stick butter

1 cup flour (I use rice flour)

3/4 cup milk

1 cup sugar (can also use 1/2 cup honey or truvia)

1/8 tsp. salt

1 tbs. baking powder

2 1/2 cups sweetened fruit with juice (for fresh fruit add 1/2 cup sugar to 2 cups berries and heat over low heat to withdraw juice) Works with any fruit. We used blackberries.

Cut up butter and place on the bottom of a 9x13 baking dish. Combine remaining ingredients except fruit. Blend until smooth. Pour over butter. Pour or spoon berries with juice on top. Bake at 325 degrees for 45 minutes or until done.