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Amid all the buzz about farm-to-table restaurants, we’re hearing from our viewers who want to cook with ingredients straight from The Farmers Lamp. These field meals, from soups to salads and even desserts, are simple enough for everyday family use. The best part? They feature food that has a local start, from a chuck roast (sourced from Illinois farms) to quick pickled veggies made using vinegar and spices that started in your pantry.

Farm Fresh Flavors: Farmers’ Recipe Collection

In this episode of Farmers Recipe, Maggie and Lindsey visit the luscious vegetable beds of Common Earth Gardens to discover ingredients for a Nigerian fish stew. Then they learn how a common kitchen skill can bring people together in the face of difficult times, through a hands-on demonstration from Ohanmi.

To make this easy breakfast casserole, layer hash brown potatoes, pepper Jack cheese and ham in a baking dish. Then whisk eggs, milk, and salt until smooth, pour over the layers in the baking dish and bake it in a preheated oven until a knife inserted in the center comes out clean, 45 to 55 minutes. Toss the leftovers with melon wedges, fresh strawberries, and orange slices for a healthy breakfast or brunch on the go.

Farmer’s cheese is like American cottage cheese, but milder with a touch of tang and acidity. It’s also lower in moisture, making it slightly firmer than traditional cottage cheese and better suited for recipes that call for whipped cream or ricotta. This super speedy recipe for farmer’s cheese takes just 30 minutes from start to finish — which is about the same amount of time it takes to drive to your local farmers’ market!

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