After a hot, summer day on the farm, this refreshing iced tea quenches our thirst. It’s sweetened with only maple syrup, leaving just the right amount of flavor. I usually make it a day ahead to allow it to chill in the fridge. Enjoy!
Sausage, Potato, and Spinach Soup
This is a longtime family favorite dinner recipe that utilizes our mild hot or sweet italian beef sausage, depending on your preference. It’s a great one after a chilly day on the farm. It also transports well in a crock pot for sugarhouse meals. In the spring, I can often find local spinach to use which always adds depth of flavor.
Grass Fed Beef Sausage Meatballs
These meatballs are farm-tested and delicious! Our butcher has some great sausage recipes that we take advantage of with our beef. Our favorite is the Sweet Italian Beef Sausage, and it lends itself well to many recipes. You can try it with my homemade Alfredo sauce below, find your own sauce or eat them plain. For a bit of spice, try our mild hot italian sausage instead.
For the Meatballs
Ingredients
1 pound HHF Sweet Italian Beef Sausage
1/4 cup seasoned bread crumbs
1 clove garlic, minced (optional)
1 teaspoon salt, or less to taste
1/2 teaspoon dried leaf basil
1 medium or large egg, wisked
A few shakes of grated Parmesan cheese (optional)
2 tablespoons water, if needed to bind the meatballs
1/8 teaspoon ground black pepper
Directions
Mix all ingredients together in a mixing bowl
Grab a non-stick baking pan (I like the ones with ridges on the side)
Take small amount of olive oil and rub it across the pan
Shape beef sausage mixture into meatballs, about 1 inch in size
Broil the meatballs about 8 inches from the heat source for about 7 minutes in high. Turn and broil for about 7 minutes longer.
Add the meatballs to your favorite sauce, and simmer for 10 minutes or until done.
My Alfredo Sauce
so much better than the jar stuff
Ingredients
2 Tablespoons Butter
2 Tablespoons Flour
1 1/4 cup of milk (use whole for a thicker sauce)
1/4 cup half/half, if needed to thicken
1/3 cup grated parmesan
1 Handful Crumbled Feta
1/4 teaspoon Paprika
1/4 teaspoon black pepper, to taste
Salt, to taste
Directions
Melt butter in a medium skillet over medium-high heat. Sprinkle 2 Tbsp. flour into melted butter, whisking constantly. Cook, whisking constantly, 30 seconds to 1 minute or until mixture is golden and lumpy
Gradually whisk in milk and half and half, and bring to a simmer. Cooke, whisking constantly, 1 to 2 minutes, or until thickened.
Add grated parmesan cheese, feta, salt, pepper, and paprika, whisking until smooth. Remove from heat and use immediately.
Peg's Maple Vinaigrette
Peg’s Maple Vinaigrette
A local fan offered up this simple, yet delicious option for a Maple infused salad dressing. She works in catering and has used this recipe time and time again. We are grateful she shared!
Ingredients
1/4 cup of cider vinegar
2 Tbsp minced shallots
2 Tbsp freshly squeezed lemon juice
1 Tbsp Harding Hill Farm maple syrup
1/4 tsp salt
1/4 tsp freshly ground pepper
1/2 cup of walnut or vegetable oil
Directions
Whisk together ingredients in order, adding oil last. Serve over fresh salad greens!