20 Charlotte Road, Charlotte, Maine 04666
(207)454-8148 or email us @
farrarps@gwi.net
"Celebrating Rural Living and Folkart Tradition in Downeast Maine"
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Healthy Hoagies Prep time: 30 minutes |
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Ingredients: 1 lb. Grass-fed ground beef or sausage of your choice (We like chorizo) One onion One green Peppers 2 or 3 sliced or diced tomatoes Sliced Black Olives Lettuce One can of Black Beans Fresh Mozzarella Sliced One French Baguette Loaf/French Bread/Sub Rolls Optional: Chili powder or herbs of your liking
Sauté ground meat, onions, green pepper or any other vegetable in season in two tablespoons of olive oil. You may add some chili powder or herbs from your garden. Sauté until just done and add the can of black beans. Carefully cut the middle out of your bread loaf to make room for your filling. Line your bread with your lettuce and tomatoes; then pile high with your meat filling. Next add your black olives and fresh mozzarella. Back at 400 degrees for about 10 minutes and finish off under the broiler if you would like a golden brown top.
The middle of your loaf can be saved for garlic bread by mixing garlic and butter to spread on your bread. Save some of the mozzarella and melt on the top of your bread. Bake the same way you bake your hoagies.
This is a fun recipe to make with different variations. I use what I have on hand—the last 2 mushrooms, scallions celery, Asiago or feta cheese. Make up your own versions.
Not only does this meal cost a whole lot less than a take out sandwich, it tastes better, it is healthier, and you will have less time and fuel dollars invested. Enjoy!
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Orzo Goes Mexican
Prep time: 15 minutes
Ingredients:
1 lb. Grass-fed ground beef or sausage of your choice (We like chorizo or chili powder with ground beef)
One onion
One green Peppers
One large can of Glen Muir organic fire roasted tomatoes
2 TB. Chili powder if using ground beef
Fresh or frozen corn kernels
Small amount of sliced black olives
2 cups of Orzo
Boil water to cook Orzo per box directions. In heated skillet brown onions, peppers, ground meat, and chili powder in olive oil. Add the can of tomatoes and simmer. Meanwhile drain Orzo and add to mixture. Simmer until tomato liquid have been absorbed into mixture somewhat then add corn and olives.
Serve with a sprinkle of fresh Parmesan of Asiago cheese on the top.
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Egg Foo Yung Prep time: 20 Minutes |
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Ingredients: 3 Farm fresh, free-range eggs 2 TB Olive Oil 1 Cup fresh bean sprouts 2 TB chopped scallion 3 sliced mushrooms Sea Salt Optional Ingredients: Chopped spinach Finely chopped leeks Rice
This is a great recipe to double.
Beat eggs until nice and fluffy then add bean sprouts, scallions, mushrooms and sea salt to egg mixture. Heat olive oil in skillet until hot then add approximately ¼ cup of mixture forming 5” patties. Cook over medium heat until brown and fully cooked. Serve with Brown Sauce and fresh scallions on top.
A great addition to this dish is garden fresh peas. I can almost taste them now. We are thinking two weeks more.
Brown Sauce: ½ cup water 1 tsp. cornstarch or tapioca flour 1 tsp. sugar 1 tsp apple cider vinegar 2-1/2 TB of Soy Sauce or Amino Sauce Cook all ingredients together, stirring constantly until thickened cook one minute longer.
Serve on your cooked rice for a healthy, homemade Chinese treat.
For dessert: Grilled or broiled fresh pineapple slices! |
4 fresh lamb shanks (like the ones you buy at Done Roving Farm & Carding Mill)
4 nice size cloves of fresh garlic
½ - ¾ tsp. fresh ginger – finely minced
3 nice big glugs of Vermouth
1 can of chicken broth or equal amount of homemade
1 large can of drained diced tomatoes
Pinch of saffron
Rosemary, sage, and oregano (1 Tb fresh is a good amount of each or ½ that amount for dried) Adjust this to your taste preference as it simmers
Nice big handful of dried cranberries
Cover bottom of hot skillet with olive oil add lamb shanks and brown on all sides. Add minced garlic and ginger, and herbs. Turn down heat to simmer. Add Vermouth, chicken broth, and drained tomatoes simmer all day or transfer to crock-pot and walk away. During the last hour of cook time add cranberries for a sweet burst of flavor. This is nice served with rice or pasta. If you have leftovers, they are even better the next day.
Enjoy!
Lamb Chili Con Carne
An original from
Done Roving Farm & Carding Mill
2 TB Olive oil
2 pounds Lamb Sausage from Done Roving Farm & Carding Mill
1 lb homestyle or sweet
1 lb hot
1 cup chopped sweet onions
1 large sweet bell pepper—any color
2 minced garlic cloves
1 extra large can of diced tomatoes
1 can of tomato paste
½ cup of favorite salsa
1/3 cup of chili powder
2—16 oz can of dark kidney beans
*1 cup of frozen sweet corn kernels
Sauté sausages, onions, pepper and garlic and toss in bottom of crock-pot. Add all other ingredients and simmer all day. *½ hour before serving add corn to crock-pot. Top with a dollop of sour cream and some shredded cheddar cheese. Adjust flavors of salsa and chili for your desired heat comfort.
Tortellini –Sausage Toss
Another Done Roving Original
1 lb package of Done Roving Farm & Carding Mill “specialty sausage blend”
This a lamb, beef & pork sausage is your choice of homestyle, garlic or sweet seasonings.
1 pkg of prepared Tortellini—good choice is spinach & ricotta
1 Extra large can of diced tomatoes drained
1 TB fresh basil, minced
2 cloves of garlic, minced
2 TB olive oil
1 TB brown sugar of honey
1 sweet bell pepper
1 large portabella mushroom or 5-6 white mushrooms, sliced
Sauté sausage and cut into bite size pieces. Add cloves and basil and brown lightly. Add tomatoes, olive oil and brown sugar and simmer for ½ hour. While simmering, cook tortellini and add to sausage mixture. Top with grated Asiago or Parmesan cheese