All Recipes (20)

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Bhindi Masala

I love okra, but I’d run out of ways to cook it until I finally made this traditional Indian dish. This is a very well known dish in INDIA, and it’s supposed to be spicy.

1 1/4 tablespoons coriander powder
1/4 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 medium green chilies, chopped
2 medium tomatoes, chopped
1 tablespoon cumin seed
1 teaspoon mustard seeds
1/4 cup oil, to fry ladyfinger
3/4 teaspoon salt
1/4 kg okra (bhindi)
2 tablespoons oil, for seasoning
2 medium onions, chopped

Source: I got the recipe from (Entered by Justin Ellis)
Servings: 2-4
Ingredient keywords: okra
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Cauliflower and Fennel Gratin

It’s always a challenge for me to try new recipes when guests are coming for dinner. This was a huge hit so I am passing it on!

Source: Southern Living Recipes (Entered by Deb Kilgore)
Servings: 4 healthy servings
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Charleston Style Shrimp and Grits

This recipe takes me back to growing up in Charleston but is more of a “treat” living closer to the mountains now (and for other ingredient reasons haha).

Source: The Happier Homemaker (Entered by Andrew Linker)
Servings: 4 servings
Ingredient keywords: grits, lard, parsley, pepper, garlic, belly, green
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Corn & Basil Cakes

Now that local corn and basil are both in season, it’s time for a family favorite. My daughter was celebrated by our friends and family at a lakeside vacation when she fixed these Corn & Basil Cakes as a side dish two summers ago. Credit for the recipe goes to Eating Well magazine. Susan W. July 2015

Source: Eating Well magazine, July-August 2010 (Entered by Susan Walker)
Servings: 4-6 as a side dish
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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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Jacqueline's Cabbage With Juniper Berries
I buy Juniper berries online, but this year I’ll try some I know to be growing on a tree in Clarkesville. When ripe, they are dark purple and about the size of small pearls.I think it’s best to pick them after the first frost.You can dry them and keep them in a glass jar. They last quite a while.
Source: I learned it from my neighbor in Scotland. (Entered by Jacqueline Robson)
Servings: About 6-8 servings.
Ingredient keywords: butter, onion, garlic, Juniper, water, Cabbage, salt
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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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Kale Chips

As part of a CSA a membership we were getting huge bunches of kale weekly. Needing a way to use kale, we were told about kale chips. We have come to love these “chips”- I venture to say they are as addicting, and much healthier than popcorn! Even my two year old loves them!

Vegetarian! Vegan!
Source: Ringo & O'Hana Farm (Entered by Dustin Mentzer)
Servings: 2-4
Ingredient keywords: Kale, Oil, Seasoning, Vinegar
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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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Long Stewed Red Kale

This is my favorite kale recipe, and with bacon, cream and lemon zest in the ingredient list you can guess why.

Source: Alice Water's Vegetables BOOK (Entered by Justin Ellis)
Servings: 4
Ingredient keywords: bacon, onion, carrot, garlic, kale
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Oyster Mushroom Pasta

This is a quick, delicious way to use oyster mushrooms to make a pasta sauce.

Source: Fortner Farms Mushrooms and More (Entered by Raymond Fortner)
Servings: Serves 4
Ingredient keywords: mushrooms
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Ozark Persimmon Pudding

It’s time to start loving all things Asian Persimmon and this recipe will finish that job.

Source: E N M Griffith via Edible Landscaping (Entered by Justin Ellis)
Servings: Plenty
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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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Pickled Ramps

These are supposed to keep in the fridge for 2 weeks before eating, but we can never resist. They are really delicious! My husband likes them on his hot dogs. I just eat them like candy.

Source: My Grandma used to make them every spring. She said ramps are like dandelions and poke salad, you eat them every spring to replenish your minerals lost over a long cold winter without your greens. (Entered by Jacqueline Robson)
Servings: One quart jar.
Ingredient keywords: ramps, water, vinegar, salt, sugar, pickling
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Quick fix cold rice & squash

Less of a recipe and more of a usage!

Source: Me--- looking for a way to use leftover rice (Entered by Cyndy Shubert-Jett)
Servings: depends on you
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Rhubarb Sauce
Rhubarb Sauce, super easy to make. Great served warm over ice cream or biscuits. Fresh strawberries can also be added, just add 1/2 cup sliced berries while cooking!
Source: (Entered by Joni and Harold Kennedy)
Servings: 2-4
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Roasted fennel

amazingly simple dish, made with fresh fennel it has a sweet, subtle flavor and beautiful cream and brown color. Make sure to use very fresh fennel that is not too big in thickness. The ones I use are about 1/2 inch to 3/4 inch thick.

Source: Sylvan Falls Mill (Entered by Linda and Mike Johnson)
Servings: 2 - 4
Ingredient keywords: fennel, cream, sour, salt, pepper, parmesan
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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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