Recipes in Season (7)

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Cream Scones

While traveling in Ireland we found this wonderful recipe, after moving into a mill, we tweaked it to make use of our own grains. Light and rich these scones are the best breakfast treat.

Source: Sylvan Falls Mill (Entered by Linda and Mike Johnson)
Servings: makes 12-16 scones
Ingredient keywords: rye, flour, butter, honey, fruit, cream
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Fresh Microgreens Soup

Want an alternative to the usual vegetable or chicken soup? This version is full of the virus fighting properties of garlic, onions, and chicken broth. And chock full of the vitamins, enzymes and good health producing properties of the vegetables as this version is not overcooked or microwaved. No msg!

This recipe incorporates microgreens from Mighty Micros.
Jerusalem Artichokes from Mill Gap Farm.
Kale from Leah Lake Farm.
Cilantro from Royal Oaks Farm

Source: Cristy Damron (Entered by Cristy Damron)
Servings: 4
Ingredient keywords: sunnies, sprouts, kale, jerusalem, cilantro
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A couple of nights ago we slow mesquite smoked a rump roast of grassfed beef covered with chopped rosemary, basil, oregano and garlic that came from Belflower Gardens. This is our favorite way to cook a roast. It’s rare, and the leftovers are perfect for roast beef sandwiches.

Source: cousin Steve (Entered by Justin Ellis)
Servings: 8
Ingredient keywords: basil, oregano, rosemary, parsley, roast, garlic
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Jerusalem Artichoke Hummus

This is a riff on traditional Middle Eastern hummus (usually made with garbanzo beans) that my friend Rianne and I came up with during a Thanksgiving cooking frenzy using Mill Gap Farm Jerusalem Artichokes.

Use at least 3 cloves of garlic unless you love garlic, then add 6 cloves.

This is a nice appetizer served with corn chips or pita bread and wine, or you can use it on sandwiches. Slather the hummus on bread with a slice or two of provolone cheese, roasted red peppers, red onions and lettuce.


Vegetarian! Vegan!
Source: Patricia Kyritsi Howell, Blacks Creek, Rabun County (Entered by Patricia Kyritsi Howell)
Servings: Appetizer for 6. Decadent splurge for 2.
Ingredient keywords: Jerusalem, tahini, water, cumin, garlic, sea, lemon, olive
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Lemon Chicken with Jerusalem Artichokes

This is the first recipe I learned to cook with Jerusalem Artichokes. And since it’s so good, it’s still the main way I like to enjoy this tasty veggy.

Source: (Entered by Justin Ellis)
Servings: 2-4
Ingredient keywords: jerusalem
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I used to always make my cornbread in an iron skillet. After making these muffins and adding cheese, this is now my favorite recipe for cornbread. The bite sized and cheddar really kick this up 10 notches.

Source: Justin Ellis (Entered by Justin Ellis)
Servings: 24 mini muffins
Ingredient keywords: corn
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Whole Tomato Bruschetta

This recipe comes from a Tapas restaurant I used to work at in Kauai. Kauai is where we get our farm name, “O’hana” means family in Hawaiian. Early Girl tomatoes are perfect for this recipe since they are the perfect size and have great flavor. This recipe can be used as a salad or appetizer and I sometimes serve it with a herb and nasturtium salad, but always with grilled bread.

Vegetarian! Vegan!
Source: Bar-acuda Tapas Bar (& O'hana Farms) (Entered by Dustin Mentzer)
Servings: One tomato per person
Ingredient keywords: Tomatoes, Green, Balsalmic, Olive, Garlic, Salt, Bread
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