Recipes
We invite you to explore our catalog of recipes using products from our farm.
Goat Ricotta Barley Breakfast Bars
Ever-experimental, apprentice Andrew Schwarz came up with these delicious bars, based on a recipe from Oprah's website, tweaked of course.
Fresh Perspective Apple Upside-Down Cornmeal Cake (Or, Apple Right-Side-Up Cornmeal Cake)
Based roughly on a recipe from Epicurious.com
BUCKWHEAT “GRAHAM” CRACKERS
This recipe is modified from a recipe found on http://sketch-freeveganeating.blogspot.com/. This recipe can be doubled and the dough freezes well.
Kelly's Squash Bars with a barley & buckwheat flour crust
Our apprentice Kelly loves to bake, but admittedly hasn't had much time for it since coming to work at the farm. However, she has busted out a few impressive desserts throughout the season, including these tasty bars!!
Cornmeal muffins
This basic Northern Style Cornbread batter makes excellent, moist muffins. You can make savory muffins by adding whole corn kernels, creamed corn, diced chili peppers, or your favorite herbs like chives or fresh scallions.
Making oatmeal with our cracked oats...
Here's how to make a delicious bowl of oatmeal using our cracked (mostly) hulless oats.
Meatloaf with cracked oats
Our good friend Jesse Griffiths of Dai Due fame (http://daidueaustin.net/) turned us onto using our cracked oats in meatloaf. We usually double this recipe so that we have plenty of leftovers after our crew lunch.
Patricia Cambianica's Lemon Polenta Poundcake
This cake is great with figs or pears poached in red wine or dried mixed fruits reconstituted in brandy and butter.
Barley salad with peas, favas, and arugula
Cindy Graebner of Fickle Hill Old Rose Nursery is our neighbor at the Arcata Farmers Market, and she shared this recipe with us last weekend. Many of these ingredients will soon appear in gardens and on Farmers Market tables, so we thought it woul
Chewy Oatmeal Cookies
This recipe makes a flat, chewy, golden-brown cookie that stays moist and soft for days, making it great for shipping off to the kids at college.
Rye Flour Zucchini Bread
Rye has a high water-binding capacity, which means it retains moisture and will help to keep your whole grain baked goods moist. Use rye when you want to heighten the character or aroma of a baked dish.
Apple Cake w/ brown sugar frosting
A very sweet cake that can be served frosting-free; a scattering of cracked oats at the bottom of the pan would have made for a nice topping after flipping the cake over once cooled.
Nicole's Rye Bread
Our friend and shareholder, Nicole Gagliano, keeps her household stocked with delicious homemade breads. She lives a very full life, but routinely works bread making into her busy schedule.
Farmer Kevin's Rye Bread
A robust, dense rye bread that improves with age. You can leave it on the counter for a week and it just gets better! It is made over a process of several days, yet requires just a little attention at each step.
Simona Carini's Buckwheat Flour Polenta
The buckwheat flour and cornmeal received as part of my grain share from Shakefork Community Farm prompted me to experiment with a personal, locally grown version of polenta taragna.
Oatmeal Scones
Simple to make, these satisfying scones are excellent served warm for breakfast, or munched later as a snack.
Honey Wheat Biscuits
Our soft spring wheat is the perfect flour for authentic, flakey layered, but truly whole grain biscuits.
Classic Oatmeal Cookies
These homey, nubby-textured cookies will fill your home with a comforting aroma.