Farm Recipes

  1. Sweet Potato Biscuits with Bourbon Glaze
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    Sweet Potato Biscuits with Bourbon Glaze
    Biscuits • 1 1/2 cups Mashed Sweet Potato • 3 1/2 cups sifted self-rising flour • 1 stick butter • 1/2 cup whole buttermilk • 2 tablespoons Bacon Grease or Shortening Glaze • 1/2 stick butter melted & room temperature • 1/2 bourbon reduced to 1/3 cup (optional) • 1/4 cup dark brown sugar • 3 tablespoons sorghum 1. Roast sweet potatoes 45 minutes or until tender. Cool. remove pulp and mash. (or you can boil sweet potato) 2 Preheat Oven to 400 3. Cut butter into flour mixture, some chunks of butter are welcomed. Add the sweet potatoes and half of the buttermilk to the flour mixture. Fold it in with a spoon until dough begins to pull away from the sides of the bowl. Add more buttermilk if needed to finish binding the mixture. Dough should be moist, not wet. 4. Dust your workspace and begin to form dough into a ball. Fold over 6 times, dusting with flour in-between each time. Roll out dough about 3/4 of an inch thick and cut out circles or squares. Let cook for 8-12 minutes depending upon your oven. 5. Melt 3 tablespoons of butter. Pour over biscuits immediately as they come out of oven. Bourbon Glaze 1. Combine reduced bourbon, brown sugar, butter and sorghum in a bowl, allow to cool and it will stiffen but still be pliable to brush over your biscuits. 2. Brush your biscuit tops generously, and you either blowtorch in a quick sweeping motion until they begin to caramelize on top or put them under a broiler until you see the sugar start to dance or bubble and then remove them to enjoy! (Great served with Tipsy Ham or BBQ Smoked Brisket)
  2. Fresh Strawberry Cake
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    Fresh Strawberry Cake
    1 Box White Cake Mix 1 3 oz. pkg. Strawberry Gelatin 4 tablespoons all-purpose flour 1 cup cooking oil 1/2 cup sugar 1/2 cup milk 4 large eggs 1/2 cup fresh chopped strawberries 🍓 with any juice Preheat oven to 350. Prepare cake pans. Mix all ingredients. Cook 30 - 45 minutes or until done. Frosting 8 tablespoons butter 4 cups powdered sugar 1/2 cup mashed strawberries with juice 1 cup strawberries (garnish) Whip butter until fluffy. Add sugar and strawberries. Blend until spreadable. Frost completely cooled cake. Garnish with Strawberries 🍓.
  3. Sausage Stuffed Banana Peppers
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    Sausage Stuffed Banana Peppers
    Ingredients: 1 lb. Sausage (I prefer smoked sausage) 1 8 oz. Pkg. Cream Cheese 1 Cup Shredded Parmesan Cheese 1 lb. Peppers 1)Preheat oven to 425 degrees 2)Slice Peppers in halves and removed seeds. Place on prepared baking sheet 3)Brown Sausage and drain grease 4)In a bowl, mix Sausage, Cream Cheese, Parmesan Cheese. Stuff your Peppers with this mixture 5) Bake 20 minutes or until bubbly and lightly browned
  4. Mardi Gras Blueberry Bread Pudding
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    Mardi Gras Blueberry Bread Pudding
    Ingredients: 3 Large Eggs 4 Cups Heavy Whipping Cream (Qt) 2 Cups Sugar 3 Teaspoons Vanilla Extract 2 Cups Fresh or Frozen Blueberries 1 package (12 oz.) White Baking Chips 1 Loaf (1 lb.) French Bread, cut into cubes Sauce: ½ Cup Heavy Whipping Cream ½ Package (6 oz.) White Baking Chips (Colored Sugar to Garnish) Directions: 1. Combine eggs, cream, sugar & vanilla. Stir in blueberries and baking chips. Pour mixture over bread cubes and stir to cover. Let this mixture stand for 15 minutes or until bread is softened. 2.Pour Bread Mixture into a Greased 13 x 9 baking dish. Bake uncovered, in preheated 350 degree oven for 50 – 60 minutes. Let stand 10 minutes before serving. Sauce: Bring cream just to a boil. (I used the microwave). Pour over 6 oz. chips and whisk until smooth. (You can add sauce as you serve or pour over the top of your bread pudding. Sprinkle Marti Gras colored Sugar on pudding as your serve.)
  5. Fried Green Tomatoes with Horseradish Sauce
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    Fried Green Tomatoes with Horseradish Sauce
    Fried Green Tomatoes Wash and slice Green Tomatoes (let sit in water) Mix Corn Meal and Self Rising Flour ½ and ½ . Add Salt and Pepper. Place in a zip lock bag or bowl. Add Wet, Sliced Tomatoes to flour mix and shake until completely covered. Get your oil “Frying” hot. (About ½ Inch deep in skillet). Place tomatoes in skillet and let bottom side get to a good, crispy, golden brown, then flip. When both are crispy, remove and place on a paper towel to drain. Great with a Horseradish Sauce drizzled on top! Below is one that I like to keep on hand: Ingredients • 1 cup regular or low-fat sour cream. • 1/4 cup prepared (white) horseradish. • 1 tablespoon Dijon-style mustard. • 1 teaspoon white wine vinegar. • 1/2 teaspoon kosher salt. • 1/4 teaspoon ground white pepper. • Dash Worcestershire sauce. • Dash Tabasco sauce
  6. BLACKBERRY TRIFLE WITH TENNESSEE BLACKBERRY WINE
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    BLACKBERRY TRIFLE WITH TENNESSEE BLACKBERRY WINE
    Ingredients for Each Layer: Angel Food Cake (I use a Store-Bought Cake) Custard Filling 1 Small (Instant) French Vanilla Pudding 1 Cups Milk ½ Whipped Cream (See Below) Blackberry Filling 2 Quarts Fresh Blackberries 3/4 cup sugar ½ tablespoon cornstarch Pinch of salt Whipped Cream 1 Quart cream 1 Cup Powdered Sugar 2 teaspoons vanilla Drizzle ½ Cup Blackberry Wine (I prefer Beach Haven Blackberry) 1. Make Blackberry Filling (Reserve 9 to 12 Blackberries for garnish) Place 1 Quart of berries in heavy saucepan. Add sugar and cornstarch and place over medium heat until sugar is dissolved. While the berries are cooking, mash them with a potato masher. Pour Blackberry Sauce over the remaining quart of whole Blackberries. (Cool completely). 2nd- Make Whipped Cream In a large bowl, mix heavy whipping cream, sugar and vanilla on medium-low speed with a mixer until stiff peaks are just about to form. Set aside. 3rd – Make Custard Filling Beat Pudding Mix & Milk for 2 minutes and let stand for 3 minutes. Then add ½ of the Whipped Cream. 4th – Assemble Trifle Spoon one cup of custard into the bottom of trifle bowl. Layer 10 - 12 pieces of cake around the bottom of the trifle. Drizzle some of the Wine over cake pieces Spoon half of the blackberry mixture over the cake, then half of the custard mixture, then half of the whipped cream. Repeat Layering (End with Whipped Cream on top) Garnish top of trifle with reserved blackberries. Cover bowl and refrigerate overnight (8 hours) Serve
Anytime I have a recipe that calls for Bourbon, I use Local!!  I prefer Nelson's Greenbrier Distillery, Belle Meade Bourbon.


Farm Info
CSA Pick-up Info

4853 Jones Roe Rd
Springfield, TN 37172
(615)920-6405 or (615)585-4331


    Farm Store opening April 20, 2018 (4853 Jones Roe Rd, Springfield)
     Nashville Farmers Market - (Thurs. - Sunday Starting Mid April)
     Clarksville (Downtown) Mkt (Opening Day Sat, May 26th)
     Robertson Cty. Mkt  (Opening Day - May 5th)