Scroll down to sample some of the best seasonal recipes this side of the Colorado river
Turnip Hummus?!? Yes! We were fortunate to work with Chef John Tomlin of Fire and Soul Catering, who created a menu based on vegetables from our farm.
We happen to have a surplus of white turnips, so we asked him what he could whip up with them and he made....hummus!
We absolutely loved the hummus and he was nice enough to share his recipe with us, we hope you enjoy it too!
2 bunches Skinny Lane Farm White Turnips
1/2-1 cup olive oil
4 tbsp tahini
1 tbsp salt
4 garlic cloves
black pepper to taste
Set oven to 375 degrees.
Remove stalk of turnips, clean appropriately then wrap in foil completely. I usually put them on a baking sheet so they don't leak any sugars.
Cook for about 1.5-2 hours depending on the size of the turnips. If they feel soft through the foil they are done. Keep in mind the more they roast, the more sugar they will release and less bitter they will be to a point.
In a food processor add oil, tahini, garlic cloves and salt then squeeze the lemon juice from the lemon being careful not to add the seeds. Turn processor on low and let the mixture become smooth and even, then while the processor is on add the turnips one by one making sure the consistency stays smooth. If it appears to be clumpy add a little more oil as needed.
Once you have everything in, taste and add salt and pepper to taste.
We like it cold as it stands up better- bon appetit!
8 cups shredded cabbage (about 1 head)
1 cup shredded carrot
1 chopped onion - any color will do but our favorite is red 🙂
Combine the shredded cabbage, onion and carrots in a large bowl. Whisk together the mayonnaise, milk, sugar, vinegar, celery seed, salt and pepper in a medium bowl, then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper or sugar if desired.
Spicy Cabbage and Chicken by Ally
1 chicken breast
1 tbsp peanut oil
1 tbsp Asian seasoning
1/4 cup teriyaki sauce
3 large carrots
1/3 of an onion
1 large cabbage
1 bell pepper
Sriracha and turmeric to taste
- Heat peanut oil in pan until hot, then add diced chicken breast.
- Add Asian seasoning and teriyaki sauce.
- Cook until done. Set aside in separate dish.
- In the same pan used to cook chicken add sliced carrots, diced onions, thinly cut cabbage, and diced bell pepper and cook on medium heat until tender.
- Add chicken to vegetable mix and toss to coat.
- Add sriracha and turmeric if desired.
Farmer Mike's Homegrown Potato Salad
6 Skinny Lane Farm red potatoes
1 1/2 cups organic mayonnaise
1 tbsp cider vinegar
1 tbsp mustard - try spicy for a kick
1 Skinny Lane Farm onion chopped - Red is nice too
4 Skinny Lane Farm pastured eggs hard boiled and chopped
Salt and Pepper to taste
Boil your potatoes and allow to cool - cut into bite sized pieces. Mix mayonnaise, mustard and vinegar. Add potatoes, onions and eggs. Stir gently - salt and pepper to taste. Allow to chill in refrigerator.
Skinny Lane Farm Gumbo
2 lb boneless chicken breast
2 lb sausage (we used Elgin Jalapeno Cheese Sausage)
1 1/2 cups onions chopped
1 cup chopped peppers
3 cloves garlic, minced
2 cups fresh tomatoes, pureed
4 cups chicken broth
2 cups chopped okra
Brown chicken and sausage and cut into bite sized pieces and set aside. In the remaining juices, saute onions, peppers and garlic. Boil tomato puree for 10-15 minutes while veggies are cooking.
When onions are soft, add okra and saute for 5 minutes, then add tomatoes and meat back to the pan. Season to taste with Cajun seasoning, Worcestershire and pepper. Bring to a boil, then simmer for 30 minutes.
While gumbo is simmering, make a roux. You can make a white roux with butter or dark brown with oil. We used butter.
Melt 2-3 tbsp butter in an iron skillet, when melted add 2-3 tbsp flour and stir continuously until it begins to brown. Stir into gumbo and continue to simmer for 15 mins.
Serve over rice and enjoy! (serves 6-8)