Make the most of your Farmers Market Chicken
Start with a whole chicken from Lone Star Sustainable Farms.
1st Meal: Air Fryer Whole Chicken and serve with fresh veggies from the market. Spice up your chicken with one of Signature Blends spice blends.
LSU AgCenter Video from the USDA SNAP-Ed Connection Recipe Video Collections
2nd Meal: Use leftover chicken to make Buffalo Chicken Taquitos (choose Grain-Free tortillas if needed) with Homemade Ranch Dressing (Daily free, paleo, whole30) and Homemade Buffalo Sauce (using Uncle Kyle’s Hot Sauce)
Recipe submitted by Tiffany Shelton, BFM Volunteer
Then boil the bones for bone broth! – Add some chicken feet (Lone Star Sustainable Farm) to add gelatin to the broth and 2 TBS apple cider vinegar to draw the minerals out of the bones and into your broth. Boil for up to 24 hours on a low simmer. Strain and use in soups and sauces, sip in a mug with a pinch of sea salt or freeze for later use.
Finally, puree the soft bones in the food processor and stuff marrow bones with puree, and freeze them for a delicious dog treat!
Homemade Vanilla Ice Cream
- 3 egg yolks from farmers’ market yard eggs
- 1/2 cup maple syrup
- 1 Tablespoon vanilla extract
- 1 Tablespoon arrowroot
- 3 cups heavy cream, preferably raw, from the farmer’s market
Beat egg yolks and blend in the remaining ingredients. Pour into an ice cream maker and process according to instructions.
Recipe from Nourishing Traditions
“CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.”
Duck Egg Quiche
- 1 Pre-made Pie Crust (or home-made if you have the skill!)
- 3 Duck Eggs from Donna’s Farm
- 1/3 Cup Heavy Cream
- 1/2 Cup Whole Milk
- 5 oz Gruyere, shredded (I substitute any shredded cheese)
- 1 Package of Bacon from Lone Star Sustainable Farm
- 1 Shallot, diced
- 1/4 tsp Salt
- 1/8 tsp White Pepper
- 1/4 Cup Garlic Chives, diced (optional, Donna’s Farm often has these!)
Preheat oven to 425°.
Cook the bacon until crisp. Leave the grease in the pan. Drain bacon on paper towels and chop when cool.
Heat the grease up over medium heat. Add the diced shallot and cook for 2-5 minutes until translucent.
Mix the bacon and shallots together and evenly fill the bottom of the pie crust.
In a large bowl, mix together the duck eggs, heavy cream, whole milk, salt, and pepper. Once combined, mix in the shredded gruyere (and garlic chives if you have those).
Gently pour the mixture over the bacon and shallots. Spread evenly.
Bake for 25-30 minutes, until a toothpick comes out clean when inserted and removed. Cut and serve immediately.
Pork Tenderloin with Cuban Oregano
From Dodi LaBove
- 1 Pork Tenderloin
- 2 large yellow onions (coursley chop one, slice the other into rings.)
- 4 ribs celery coarsely chopped
- 1-2 cups babby carrots coarsley chopped
- 1-2 cups turnips coarsely chopped
- 6-8 leaves Cuban oregano
- 1/4 cup flour
- 1 cup white Zinfandel wine
- Olive Oil for browning
- Sufficient water for your slow cooker
Cut your tenderloin into 2″ cubes. Brown in a large skillet with the olive oil. Once all the meat has been browned, pour off excess oil except for about 2 tablespoons. Degaze the skillet with the wine and add the chopped onion sauting until brown. Add into your slow the meat, de-glaze liquid, all the chopped vegetables, and the onion rings. Crush half the Cuban oregano in your hand and add to the dish. Dissolve flour in some cold water and pour over the meat and vegetables. A tablespoon of Kitchen Bouquet will improve the color if you desire a darker gravy. Then, fill with water to the mazimum level your cooker will support. Set the time for 4 hours on high. About 30 minutes before the dish is done, crush the remaining Cuban oregano leaves and add to the slow cooker. Season with salt and pepper as needed.
- 1 pound kale
- 1 pound potatoes
- 1 pound local smoked sausage/or sweet Italian Sausage
- 1/2 cup small new potatoes cut in half
- 1/2 cup chopped carrots
- 2 tps. chopped garlic
- 2 T. olive oil
- 2 T. butter
- 2 quart chicken broth
- 3 pounds, seeded and chopped tomatoes
- 1 1/2 cups cooked kidney beans
Strip the leaves from washed kale and cut diagonally in wide slices. Wash, peel and chop potatoes. Slice sausage into slices. Saute onions, carrots and garlic until soft, about 5 min. Add potatoes, sausage and broth and simmer partially covered, 15-20 min. Stir in tomatoes and kidney beans and simmer 5 min. then add kale and simmer 5 more min. Season to taste and serve with a hot crusty bread.