Farmstead Recipes
Country Valley Farm Steamed Okra:
Ingredients:
- Fresh Okra – 1lb
- Scallions and/or Yellow Onions – 1/2 bunch scallions or 1 medium onion OR ½ bunch scallion and ½ onion
- Roma Tomatoes – 1/2lb (2-4 depending on size)
- Bell Peppers – 1/4lb (1 medium or ½ jumbo)
- Fresh Thyme – ½ bunch
- Scotch Bonnet Peppers (optional if you like spicy)
- Coconut or Olive Oil – just enough to cover bottom of pan/skillet
- Water – 1 cup
- Sea Salt – to taste (1/2 tsp)
- Black Pepper – to taste (1/2 tsp)
Directions:
Wash and chop all vegetables and thyme. It is best to leave the okra whole or chop into halves/large pieces. Everything else should be sliced thin, except the thyme which should be cooked as whole sprigs (*Note do NOT actually eat the thyme sprig stems as they can be sharp, they should be removed when serving). Bring large skillet or pan to a medium heat, add oil, then salt, black pepper, hot peppers, and thyme. Stir and add scallions/onions. Cook onions for 3-5 minutes. Add bell peppers and tomatoes, stir and add water. Bring to a slow boil, add okra, cover and reduce to a low heat. Simmer a few minutes and serve with rice.
Country Valley Farm Spicy Breakfast Potatoes:
Ingredients:
- Potatoes – 3 pounds
- Coconut or Olive Oil – enough to cover bottom of baking dish and prevent sticking
- Curry Powder – 1-3 TBS
- Fennel Seed – 1 TBS
- Cumin Seed – 1 TBS
- Caraway Seed – 1 TBS
- Sea Salt – to taste (1/2 tsp)
Directions:
Wash and scrub or peel potatoes. Chop into 1 in cubes or small chunks. Put baking dish into oven. Preheat oven to 420 F. Add oil to baking dish, add potatoes and all seasoning. Stir potatoes every 15 minutes or so. Bake for 45-60 minutes.
Country Valley Farm Callaloo Greens:
Ingredients:
- Callaloo greens – 1 Bunch (* Note any cooking greens can be used in this recipe in place of callaloo. Also, it is great to mix various greens together.)
- Scallions/Onion – ½ Bunch scallions or 1 medium yellow onion
- Roma Tomatoes – 1/2lb (2-4 depending on size)
- Fresh Thyme – ¼ bunch
- Scotch Bonnet Peppers (optional if you like spicy)
- Coconut or Olive Oil – just enough to cover bottom of pan/skillet
- Water – 2 cups
- Sea Salt – to taste (1/2 tsp)
- Black Pepper – to taste (1/2 tsp)
Directions:
Wash and chop all vegetables and thyme. It is best to submerge the callaloo to help rinse it well. Roll the callaloo into manageable handfuls and chop into fine ribbons. Everything else should be diced, except the thyme which should be cooked as whole sprigs (*Note do NOT actually eat the thyme sprig stems as they can be sharp, they should be removed when serving). Bring large skillet or pan to a medium heat, add oil, then salt, black pepper, and thyme. Stir and add scallions/onions. Cook onions for 3-5 minutes. Add tomatoes, stir and callaloo, then add water. Cover and reduce to a low heat. Simmer a few minutes, stir and simmer a few more minutes. Serve with potatoes.
Country Valley Farm Crispy Brussels Sprouts:
Ingredients:
- Brussels Sprouts
- Herbamare or salt of your choice – to taste
- Garlic – to taste
- Balsamic Vinegar – to taste
- Olive oil – to taste
- Paprika, Cayenne, or spice of your choice!
Directions:
Pre-heat your oven to 425 degrees Fahrenheit. Wash your brussels sprouts thoroughly. Chop the ends off of each brussel sprout, and remove any outside leaves that look discolored or have holes, bad spots, etc. Once finished chopping your brussels sprouts, put them back in a clean bowl and toss with balsamic vinegar. Then, add your Herbamare and seasoning. Meanwhile, chop your garlic into small pieces, or if you don’t have fresh garlic you can also use garlic seasoning to taste along with your other seasonings. Toss again, and then lay them flat on a cookie sheet lined with olive oil. Once they’re spread out, feel free to add more balsamic or seasoning if you feel its needed. Cook for about 15 minutes, and they’re done!