• Chicken barley soup

    Such a deeply satisfying and comforting soup. Ingredients 2-2.5 lb chicken thighs and drumsticks, or any chicken parts on the bones 1.3 lb potatoes 1.5 cups barley (or rice is good too) .5 lb carrots .5 lb onions Herbs, fresh or dried: oregano, sage, thyme, tarragon, others of your choice Salt and pepper Directions Boil chicken parts in water until you can easily get the chicken off the bones. Take chicken out of the water. Do not dump out the cooking water. Let the chicken cool until you can comfortably remove the meat from the bones and chop it into smallish pieces. Chop all veggies. Add all ingredients to the…

  • Sunday morning at Scratch Farm

    We love our nearly every Sunday morning breakfast tradition of Andy’s pancakes and smoothies eaten in front of our big windows, warm sunshine bathing us, hot tea and coffee in hand. We try to convince the kids to be quiet for a few minutes for NPR’s Sunday Puzzle. Sometimes friends come over to share breakfast with us. Sometimes we work on a crossword puzzle. Here’s what we eat… Smoothies We fill our freezers with summer berries, and this is one of our favorite ways to eat them. We blend or food process a banana with frozen strawberries, whole milk and a big spoonful of peanut butter. We don’t measure ingredients,…

  • Andy’s Deluxe Inside Out Grilled Cheese

    We know you probably don’t need a recipe for grilled cheese. But Andy’s grilled cheese is so good, we have to share. It goes great with our tomato soup! Ingredients Scratch Farm whole wheat pita bread Butter Cheddar (or cheese of your choice) Mayo (click here for a recipe to make your own) Mustard Thinly sliced onion Thinly sliced pickle Thinly sliced tomato (if you have one fresh from the garden) Directions Grease griddle or cast iron pan with butter. Cut pita in half the flat way and place one half, inside down, on the griddle. Add all the other ingredients. Add the other side of the pita, inside up.…

  • French Onion Soup

    This recipe comes from Alton Brown (with a few of our own suggestions). It’s a great way to use up a lot of onions, and it’s delicious! Ingredients 5 large onions (more if you’re using our onions, which are typically medium to small. We made this recipe once with a mix of onions and leeks and it was delicious). 3 T butter 1 tsp salt 2 cups white wine (or .25 cups bourbon and 1.75 cups water) 2.5 cups chicken stock (or any kind of stock you have) 1.25 cups apple cider Dried thyme and bay leaf Crusty bread Fontina, gruyere or swiss cheese Directions Halve onions lengthwise and finely…

  • Latkes

    This recipe is a reconstruction of Julia’s great-grandmother’s latke recipe. They are great made with our Daisy Gold potatoes and topped with applesauce and yogurt or sour cream! Ingredients 1.5 lbs potatoes 1 medium onion 2 eggs 1/4 cup flour 2 tsp salt Peanut oil Directions Grate one half of the potatoes coarsely with a handheld cheese grater or a food processor grating attachment. Then grate the onion, then the other half of the potatoes. Place layered potatoes and onions in a colander in the sink to drain for 20 minutes, periodically pressing out liquid with a bowl. Transfer the mixture to a bowl and add eggs, flour and salt.…

  • Three ways to use eggs

    It’s a good thing we like eggs, because we love raising chickens. There are lots of ways to eat eggs, and we often have a simple scrambled or fried egg for breakfast or lunch. The recipes below are for a few of the more interesting ways we use fresh eggs from our chickens. 1. Huevos rancheros There are lots of ways to make huevos rancheros. This is a simple and easy one we like. Ingredients Corn tortillasSalsaCheese, grated (we like cheddar)EggsBlack beansAvocado Directions Warm tortillas in a lightly greased pan for a couple of minutes on each side. Cook eggs so they’re over easy. Warm salsa in the microwave or…

  • Tofu reubens

    We eat a lot of pita bread sandwiches. One of our favorites are tofu reubens. You could certainly make these with meat instead of tofu. We just like them with tofu. This recipe for homemade thousand island dressing is so much better than the bottle you can buy at the store. Ingredients Pita bread (or other bread)TofuCoconut oilOld bay, smoked paprika, cumin and/or other spices you likeSauerkraut (cabbage or cabbage/carrot/onion kraut)Swiss cheese, slicedOnion, sliced (optional)1 clove garlic, pressed1/4 cup plus 1 T minced pickle1 1/2 tsp lemon juice1/2 cup mayo2 T catsup1/2 hard boiled egg, mincedA squirt of sriracha Directions Fry the tofu. Slice tofu around 1/2 inch thick. Heat…

  • Oven fries

    Oven fries are a go to for us. They’re simple, easy and everyone loves them. Sorry this recipe doesn’t include quantities, we never measure. Ingredients PotatoesBacon grease, canola oil or butter (in order of preference)Salt & pepperSmoked paprika Directions Preheat the oven to 475 degrees. Cut the potatoes into wedge shaped slices. Put in a pot and cover with water. Bring the water to a boil and then immediately turn off the burner and drain the water. Melt the grease in a large shallow baking dish. Then spread out a single layer of potatoes. Flip so they have a layer of grease on both sides. Sprinkle with salt, pepper and…

  • Roasted beet and winter squash salad with walnuts

    Our favorite way to eat beets and squash! Ingredients 2 lb butternut squash1.5 lb beets2 T red wine vinegar1 tsp balsamic vinegar1 clove garlic, pressed6 T olive oil (or 4 T olive oil and 2 T sesame oil)3 T chopped walnuts, toasted2 T chopped fresh herbs (rosemary, oregano, sage, etc.) — optionalSalt and pepper Directions Preheat the oven to 425 degrees. Scrub the beets (but do not peel) and place in a baking dish. Add about ¼ inch of water and cover tightly. Bake 35-40 minutes until the beets are tender. Let cool. Peel the squash and cut into ½ inch thick slices. Toss with 1 T of the olive…

  • Cranberry orange relish

    So easy, so delicious and a tradition in Julia’s family. This tastes better the next day. Ingredients ¾ lb cranberries1 orange½ cup sugar Directions Slice the orange in quarters and remove the seeds but do not peel. Chop cranberries and orange (peel and all) in a food processor. Leave a little bit of chunkiness. We like it better when it’s not pureed. Mix in sugar. Refrigerate. It’s best the next day.