MSFM Farmer News & Recipe Blog
Bertinelli’s Manicotti
Ada’s Heritage Farm has a variety of chicken and rabbit sausages - breakfast, chorizo loose or linked, brats, Italian. I chose Italian chicken sausage for this recipe. 4 tablespoons extra-virgin olive oil12 ounces Ada’s Heritage Farm Italian chicken sausage1 cup...
White Stock
Yield: 1 gallon You can use chicken, beef, veal, fowl, or game bones Ingredients: 4 pounds raw bones 5 quarts of cold water 7 ounces leeks (white part only) 7 ounces carrots, peeled 7 ounces onion, peeled ½ tsp whole black peppercorns 1 bay leaf ¼ ounce parsley stems...
Eating From A Winter Wonderland
Pichelsteiner Stew Click here to read about the interesting history of a German farmer's wife feeding soldiers and this recipe's origin. Although this recipe includes lots of meat, feel free to leave it out and substitute with more cabbage to make it more of a Cabbage...
Salt To Taste
I consider myself a coleslaw connoisseur and not a fan of a soupy, mayonnaise drenched soggy slaw that lacks in flavor. I have found that your seasoning is crucial especially the salt as it pulls out the ingredients' moisture. 2 quarts shredded Fall Creek Farms...
Apple Cider Donut Cake 🍎🎄
Ever been to an orchard where they sell apple cider donuts? They are a-maze-ing! Making donuts can be a big production at home, but this recipe comes really close and is moist and tender due to the combination of apple cider and yogurt. I used apple cider from...
The Tales On Tant Hill
The holidays are a time to be home and make memories with your loved ones. It is bittersweet, like a bitter melon, for our market family to be without the Tants, Mark & Gina, of Tant Hill Farm as they are not returning to vend this winter. Specializing in asian...