Farm-Fresh Recipes
My family's favorite recipes...from our table to yours

Cherry Tomato Caprese Salad

Ingredients:
2 pints cherry tomatoes, cut in half
8 oz fresh mozzarella, cut into 1/2 cubes
1 cup fresh basil, chopped
Balsamic vinegar reduction glaze
Directions:
Toss together tomatoes, mozzarella, and basil. Drizzle balsamic glaze over the top. Enjoy!

Easy Fried Eggplant

Ingredients:
2 Tbsp Oil
1 large eggplant, peeled & sliced
3 eggs, beaten
2 cups dried bread crumbs
1/4 cup grated Parmesan cheese
2 tsp Italian seasoning
Directions:
Heat oil over medium-high. In a shallow pan, mix bread crumbs, Parmesan cheese, and Italian seasoning. Dip eggplant slices in egg, then crumbs, and fry in hot oil for 2-3 minutes on each side until golden brown. Drain on paper towels. Sprinkle with pinch of salt and enjoy with marinara sauce.

Farmer's Egg Bake

Ingredients:
​16 large eggs, beaten
2 cups milk (use cream, whole or 2%)
1 tsp seasoned salt
​1/2 tsp dried mustard
16 oz pork sausage, cooked and crumbled
2 cups cheddar cheese, grated
1/2 cup onion, chopped
Mushrooms, peppers, or other seasonable veggies, chopped
Directions:
Beat eggs, milk, seasoned salt together, dried mustard. Stir in sausage, cheese, onion, and optional veggies. Pour egg mixture into a greased 9x13 pan. Bake at 350-degrees for 45-55 minutes, or until eggs are cooked/set. Cool for 5 minutes and enjoy!