Posts

Alan Souther, Alleghany County Written by: Amy Ager Alan’s truck was in the driveway and the trailer in the shop so Sam Dobson figured we might drop in on him and visit for a bit. The timing was good as he had just put the calves back in he weaned the day before. Only took an hour and a half to do it on his own but sure as Christmas as we were standing there we figured out which one […]
Larry Hash, Alleghany County Written by: Amy Ager They told me this is one of the coldest areas of the state nestled in those high mountains at 2700 feet and has seen temperatures as low as -24. Almost everyone remembers that day, how hard it was to start the tractor and feed and how that UPS drivers shoes stuck right to the bottom of his metal truck. Farming in this pocket requires a different level of skill with a shorter […]

Sweet, sour, savory, and a little spicy, this pork chop marinade/glaze is sure to please all members of the family!

Ingredients:
4 8 oz. HNG pasture rasied pork chops
1/4 cup honey
4 cloves garlic, minced
1 T lemon juice
1 T braggs liquid amino acids or soy sauce
1 t cayenne pepper (leave out the cayenne to keep the marinade mild)

Mix the honey, garlic, lemon juice, braggs/soy sauce, and cayenne. Add to pork chops and marinade in the fridge for 4+ hours.

Prepare your grill to medium high heat. Remove chops from marinade and place on the grill, baste chops 2-3 times with extra marinade while cooking. Grill for 15 minutes flipping once or until the internal temperature reaches 145 F.

 

There are two versions of this satisfying spring quiche from Simply in Season cookbook and both are absolutely delicious. Fresh shiitakes from HNG farm would be a great addition to either filling!

Ingredients:

Crust:
3 cups uncooked potated, coarsely grated
3 T oil
(Mix togethr. Press into bottom and sides of a 9 inch pie pan. Bake at 425 F until just starting to brown, about 15 minutes.

Egg-Milk Mixture:
3 farm fresh eggs
1 cup evaporated milk (whole milk can be substituted)
1/4 teaspoon salt
1/4 teaspoon pepper
(mix together and set aside)

Asparagus Filling:
1-1.5 cups asparagus, cooked and chopped
1 cup cheese (swiss is suggested)
1/2 cup HNG bacon, fried and crumbled
1/4 green onion or onion, chopped
1 T fresh Rosemary, chopped
(mix together and add to egg-milk mixture)

Leek-Spinach-Broccoli Filling:
1 cup leeks, thinly sliced
1 cup broccoli, chopped
2 cups spinach, chopped
1 cup cheese
1/2 cup HNG bacon, fried and crumbled
(sautee leeks and broccoli in a greased pan, 5-10 minutes. Add spinach and cook till wilted. Place bacon and cheese in bottom of crus then stop with vegetable mixture and egg-milk mixture)

Add filling to already baked crust. Bake 425 F for 15 minutes, reduce heat to 350 F and bake until browned on top and set int the middle (25-30 minutes). Allow to cool 10-15 minutes before serving. Enjoy!

Lind, M. & Hockman-Wert, C. (2009). Simply in Season. Scottsdale,          PA: Herald Press.