by Stephanie Adamek | Rick's Rusty Relics
What. A. Year. 2020 has brought so many serious moments and some that have also brought us smiles. The most important thing I have taken from this year thus far is to give one another grace and love. Things on the farm have been quite eventful, without the 2020...
by Stephanie Adamek | Recipes
This recipe was submitted by one of our CSA Members – Thank you for sharing!!\ Mother’s Garden Goulash 4 T. butter 1 large tomato, chopped into chunks 1 leek or onion, finely chopped 1 large clove garlic, peeled and sliced Salt and pepper, to taste...
by Stephanie Adamek | Recipes
Pasta with Collards and Sausage – From the kitchen of The Hills! 1 lb spicy smoked sausage, sliced 1 (8 oz.) pkg sliced fresh mushrooms 2 cloves garlic, minced 3 T olive oil 2 (10 oz.) pkgs frozen chopped collard greens, thawed and well drained (or use fresh) 1...
by Stephanie Adamek | Recipes
Collard Green Soup – from the kitchen of The Hills! Start with at least 1 qt of pot liquor and some sort of greens (turnip, mustard or collards) – maybe a cup or so. Add ham bone to above. 2 Spanish sausage 2 chopped onions 2 – 3 chopped potatoes 2...
by Stephanie Adamek | Recipes
ITALIAN VEGGIE BAKE 8 servings 1/3 c. reduced-fat Italian dressing 1 lge onion, chopped 1 small unpeeled eggplant, cubed 2 med. zucchini, sliced thin 1 lge. red sweet bell pepper, chopped 6 oz fresh mushrooms, sliced 2 c. fresh diced tomatoes 1/2 c. shredded Parmesan...
by Stephanie Adamek | Recipes
Ingredients: 2-3 Yellow Squash 1-2 Zucchini 1 medium Sweet onion 3 T Butter Salt/pepper to taste Old bay seasoning to taste Directions: Slice yellow squash, zucchini and onion thin. Melt butter in skillet. Add squash, zucchini and onion and sauté until golden...
