Chiles Rellenos

Nella Mae’s Farm Seasonal Recipe
From: The Art of Mexican Cooking by
Diana Kennedy52495935_2132314330166910_7733442568997830656_o


  • Vegetable oil for frying
  • 3 large eggs, separated
  • ¼ t salt
  • ⅓ c flour
  • Cheese for stuffing such as queso fresco, mozzarella, or cheddar
  • Roasted chiles, de-seeded with skins washed off. Traditionally, stem is left on.

Heat oven to 350. Prep a cookie sheet with paper towels. Heat 1 inch oil in heavy frying pan. Beat eggs until whites have soft peaks. Add salt and beat in yolks one by one. Slit chiles down long side. Stuff small amount of cheese inside. First, lightly dust chiles with flour. Second, lower chile into egg. Lower chile into hot oil. Fry until underside golden and batter is well set; flip and fry other side. Drain on paper towels in cookie sheet. Keep chiles warm in oven or use to re-heat if needed.

Season’s Best Beet Greens

Nella Mae’s Farm Seasonal Recipe
From: Customer Pat  Hoffman

“Grilled Beets and Beet Greens” by woodleywonderworks is licensed under CC BY 2.0


  • 1 bunch beet greens
  • 1 strip bacon, chopped
  • 1 tablespoon bacon fat
  • ¼ cup chopped onion
  • 1 garlic clove, minced
  • ¾ cup of water
  • 1 Tbsp sugar
  • ¼ teaspoon red pepper flakes
  • 3 Tbsp of cider vinegar

Rinse and cut the beet greens. Chop leaves. Sauté or grill bacon collecting fat. Sauté onions in fat; med heat 5 to 7 mins. Stir in garlic, cook 1 min. Dissolve sugar in vinegar. Add water, sugar/vinegar, red pepper flakes. Bring to boil. Add the beet greens, gently toss in mixture until coated. Reduce heat to low, cover, simmer for 5-15 min until tender. Pat says, “I cooked it on the grill with a 2 quart cast iron skillet. I didn’t turn the grill down, covered the skillet to get to boil, added green for only 5 min.”

Rhubarb Custard Cake

Nella Mae’s Farm Seasonal Recipe
From: Bon Appetit Magazine

“Rhubarb” by Oivind Haug is licensed under CC BY-ND 4.0


  • 4 Tbsp. melted unsalted butter
  • 1 c all-purpose flour
  • ¾ tsp. baking powder
  • ½ tsp. salt; 2 eggs
  • 1 egg yolk
  • 1½ c sugar
  • ¼ c sour cream
  • 2 Tbsp. dark rum
  • 2 tsp. lemon zest
  • 2lb rhubarb stalks.


Preheat oven 350°. Butter and flour 9’’ spring-form pan. Whisk dry ingredients. In another bowl, whisk eggs, egg yolk, and 1½ c sugar until very pale and thick, about 1 min. Whisk in melted butter, sour cream, rum, lemon zest. Add dry ingredients; fold in until batter is smooth; scrape into pan.  Arrange rhubarb over batter however you like, trimming as needed. Sprinkle with more sugar; bake until cake is golden on top and browned on sides, 45–55 min. Transfer pan to a wire rack and let cake cool 10 min. Slide a knife around sides. Slide onto rack and let cool.

Charred Romanesco with Anchovies & Mint

Nella Mae’s Farm Seasonal Recipe
From: Bon Appetit

“BroccoliRomanesco-50003” by graibeard is licensed under CC BY-SA 2.0


  • ½ c olive oil
  • 1 each onion, carrot & celery stalk, minced
  • 4 jalapeños, seeded
  • Kosher salt
  • 3 lbs Romanesco, cut into florets
  • 4 anchovy fillets
  • ½ c dry white wine
  • black pepper
  • ½ c torn fresh mint


Heat ¼ cup oil in saucepan, med heat. Add onion, carrot, celery, and chiles; season with salt. Cook, until vegetables are very soft. Let cool. Preheat oven to 450°. Heat 2 Tbsp. oil in large skillet. Add half of Romanesco, cook, undisturbed, until deeply browned, 4 min. Transfer to a roasting pan; repeat with 2 Tbsp. oil and remaining Romanesco. Add anchovies, and wine to roasting pan; season with salt and pepper, toss to combine. Roast, tossing halfway through, until Romanesco is soft and liquid evaporated, 25–30 min; season with salt, pepper. Top with mint.

Tuscan Kale Caesar Salad



  • 1/4 c lemon juice
  • 8 anchovy fillets in oil, drained
  • 1 garlic clove
  • 1 t Dijon mustard
  • 3/4 c olive oil
  • ½ c grated Parmesan
  • Kosher salt & black pepper
  • 1 hard-boiled egg
  • 1 bunch Tuscan kale, center stalks removed, thinly sliced crosswise (about 8 c)

Preparation: Purée first 4 ingredients in blender until smooth. Slowly add oil, to make creamy dressing. Transfer to bowl, stir in ¼ c Parmesan, salt, pepper. Cover and chill. Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through with the back of a spoon. Repeat with egg yolk, using a clean strainer and bowl. Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining ¼ c Parmesan and eggs.

Elder Flower Fritters

“Tis The Season To Make Cordial” by Falling Sky is licensed under CC BY-NC-ND 2.0

Nella Mae’s Farm Seasonal Recipe

1 c flour
1 t baking power
½ teaspoon salt
2 beaten eggs
1 c milk
2 tblspoon melted butter
4 c elderberry flowers
oil for frying

Blend flour, baking powder & salt. In separate bowl, blend eggs, milk, butter. Dip elder flower bunches in egg mixture then dip in flour mixture. Heat ¼ inch oil in skillet until it makes bubbles when you put a spoon in it. Fry elder flowers in hot oil until golden. Drain on paper towels. Serve with honey or maple syrup. Note: elderberry flowers and berry juice are edible.

Note! Elderberries with seeds inside can be bad for you!

Kale Salad for Skeptics

By: Nella Mae Parks


  • ½ lb of kale leaves (for 2-4 servings)
  • Coarse sea salt or other salt
  •  ¼ cup olive oil
  • ¼ c apple cider vinegar
  • 2 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • Pepper

Don’t chop kale: rip off the big stems and then rip handfuls of leaves into a bowl. Crunch it with your hands with some sprinkles of salt. Put dressing ingredients in a jar with lid, shake. Dress salad 5 minutes before serving. Acid in dressing facilitates wilting, which makes kale more palatable. Add strawberries, apples, nuts, seeds, cheese, etc. to make it more interesting. Note: dressing keeps well but salad does not. Recipe makes 2-4 servings.

Breakfast potatoes & sausage with sage butter

“Roasted Spicy Potatoes with Mint” by qlinart is licensed under CC BY-NC-ND 2.0



  • 1 pound new potatoes
  • ½ stick unsalted butter
  • ¼ c sage leaves
  • ½ lb local, grass-fed breakfast sausage
  • 2 green onions
  • Salt and pepper.

Cook potatoes until tender, about 20 mins. Drain and halve potatoes. Melt the butter in skillet. Add sage and cook med. heat 2 mins. Pour sage butter into a small bowl. Add the sausages to the skillet and cook, 8 to 10 minutes; transfer to a platter. Wipe out the skillet with a paper towel. Add reserved sage butter to the skillet. Cook green onions 2 mins. Add potatoes, salt, pepper. Top the sausages with the potatoes, garnish with scallions and serve.

Linguine with Thyme, Garlic, Lemon, and Mushrooms

Source: Nigella Lawson via


  • 8 oz/4 c finely sliced mushrooms
  • 1/3 c olive oil
  • 1 tbl spoon salt
  • 1 clove garlic, minced
  • Zest and juice of 1 lemon
  • 1 t spoon thyme leaves
  • 1 lb linguine
  • ½ c parsley
  • 2-3 tblspoons freshly grated Parmesan
  • Black pepper

Slice the mushrooms finely; put into a large bowl with the oil, salt, minced garlic, lemon juice and zest, thyme leaves. Cook pasta according to packet instructions and drain loosely, retaining some water. Quickly put the pasta into the bowl with the mushroom mixture. Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.