Leg of Lamb and Ham for Easter

It is almost Easter and a time for family gatherings. We have just harvested Spring lamb and have a great inventory of all cuts, including 4-1/2 to 6 pound leg of lamb. Also great moderate sized smiked hams.

For those of you reluctant to tackle cooking leg of lamb. these recipes will guide you to a successful conclusion.

Rehoboth Ranch Lamb Recipes

Melt in Your Mouth Slow-Roasted Leg of Lamb

4 to 6 lbs. Leg of Lamb*

2 teaspoons Salt

2 teaspoons Black Pepper

1 teaspoon Garlic Powder

Rub salt, pepper and garlic on the outside of the Leg of Lamb and then put the lamb in a refrigerator for 24 hours. Pre-heat oven to 200 degrees. Put Leg of Lamb in a heavy roasting pan, uncovered. Insert meat thermometer. Cook at 200 degrees for 1 hour. Turn the oven heat down to 170 degrees. Continue cooking the lamb until the thermometer registers 125 to 135 degrees, depending on your preferred level of doneness. As a guide, figure 1hour and 10 minutes per pound of meat at 170 degrees. Remove the lamb from the oven, tent loosely with foil, and let rest for 5 to 10 minutes before serving. * This recipe can easily be modified for a 2 to 3 lb. 1/2 Leg of Lamb. Cut the salt and spices in half, and use the roasting time guidelines.


Traditional Roasted Leg of Lamb

1 grass fed leg of lamb, bone-in (5 to 6 pounds)

2 cloves garlic, slivered

1/2 cup fresh lemon juice

2 teaspoons fresh chopped basil

2 teaspoons fresh chopped rosemary or fresh summer savory

Salt and pepper to taste

Preheat oven to 325 degrees. Place lamb in shallow roasting pan. Cut slits in surface and insert garlic slivers in slits. Rub lemon juice over lamb surface. Sprinkle with herbs, salt and pepper; rub into surface. Roast in preheated oven 20 minutes per pound for medium rare or until internal temperature reaches 140 degrees; or, roast 25 minutes per pound for medium or until internal temperature reaches 150 degrees. Remove from oven, cover loosely and let stand 15 minutes. Temperature will rise about 10
degrees while standing. Carve and serve. Makes 8 to 10 servings.

Maggie speak

"There is no such thing as an ending; just a place where you leave the story."

From the Second Best Exotic Marigold Hotel... Maggie Smith on death and dying

Snow - Again!

Spring Break is next week and today is March 5. We had five inches of snow last week and last night another three inches. Maybe we will get our spring garden seeds in the ground before Easter. Potatoes ae still in bags sprouting eyes. Really rather amazing, but os so beautiful.

March Greer Farm Newsletter

newsletterhead
Farm to Fork Cooking Classes
Chef Eva again has an outstanding number of cooking classes here at the farm this year.  The complete list March through July is at this link.  The first class is this Saturday, March 7.  It's a celebration of the arrival of a cold spring and starts with a light celery soup.  April 11 we move into warmer weather and Jalapeno and Monterrey jack cheese grits waffles with warm tomato salsa headline this class.  Celebrating graduation in May, mother's day and other events is easy in the class May 2. Strawberries are in season and this one starts with a strawberry lime basil lemonade.  June is berry season on the farm and traditionally this month's class June 6 focuses on our blueberries and blackberries. It is still the berry season in July, but also our vegetable garden is in full production. The July 11 class puts a twist on using vegetables. Starting out with a savory French onion grilled cheese sandwich, each item on the menu is a dessert made with vegetables.  Did you know stressed spelled backwards is desserts?
All of Chef Eva's classes are hands-on.  Be prepared to learn, laugh and eat.  Check out the link and give us a call to make a reservation.  We will shortly have our classes posted on the website so you can enroll online, but for now just give us a ring.  Classes are at the farm near Daingerfield and start at 11:00 AM.  Classes for the rest of the year will be posted later. We offer gift certificates and a cooking class is a great way to give a friend or family member a special gift.  To make your cooking class experience really special, consider staying in one of our lakeside log cabins for the weekend.  There is nothing like a nice cozy nap after a class where you have devoured all that you have prepared. 
Private Gourmet Cooking Classes
While we have your attention to cooking, we want to point out the opportunity to have a private Farm to Fork cooking class here at the farm or perhaps at a venue you select.  Over the last decade and more, Chef Eva has developed many unique class menus.  A list of 122 of her favorites is at this link. A private class is a great way for family and friends to have a relaxed good time and then enjoy what you have prepared. It is also a great team building experience where you share this experience together.  You do not have to use one of these menus, but can work with Chef Eva to create a class menu that meets your particular needs.  For a really special event, stay at the farm in one of our cabins and the barn loft and make it a cooking retreat.  Private classes start at $450. This covers the cost of up to five persons.  The rate for other participants depends on the number of participants and the menu. 
Private dining at the farm is another option to enjoy Chef Eva's gourmet presentations.   Dining in the 1850's dining rioom is quiet an experience. You can meet in the great room fo the farm house then retire to the dining room for total privace as you and your friends enjoy a menu that you have developed with Chef Eva.  Morre information on private dining is at this
link.
Farm Stays
We are on the cusp of Spring Break for most schools and we still have some availability. We have posted our openings on our home page in the Latest Updates box.  The fall and winter rains have re-filled the lake and I am sure with warmer weather the fish will be easier to catch.  A stay at our farm can be what you want to make out of it.  Some just relax on the porch of their cabin and take a lazy stroll on one of the farm trails.  Others have a full day of activity on the lake, fishing, horse shoes, tether ball, volley ball, bocce ball, shooting baskets and then relaxing by a camp fire under the stars.  Your can buy some of our naturally raised pork, beef, lamb or chicken and eggs from us, bring your own food or shop local, or eat out in a local establishment.  Both wineries in our area offer gourmet dining or light snacks with wine.   This is the list we sent to our guests with their confirmation link. Over the years more and more families return to the farm and often its with friends taking a few or all of our cabins and the barn loft.  Plan ahead and make reservations for berry season, a late spring or summer get-a-way or a special time in the fall. 
Special Farm Events
So far the only weddings that have been on the farm were for our daughters. If your are interested in having your wedding at the farm get in touch with us and let us see what we can do to meet your requirements.  We are very open to your own ideas and flexible in meeting your needs.  Having family reunions on the farm is also possible if we can accommodate your date so you utilize all the cabins.  For those of you that want to have a retreat, we are very flexible and can generally make most any retreat idea work.  Use of the farm house is possible for retreats.  As an example, in November we had a photography retreat for a group from Australia that used the loft, cabins, farm house and farm for their week-long event. We furnished all the meals and snacks. It was great fun.
Greer Farm Natural Foods
One of the most important things we do on the farm is grow food naturally.  Click here for our extensive list of meats and jams. We do this to have farm products to sell, but also to have food for ourselves that we know is grown safely and naturally.  Chef Eva's jams and sauces are a by-product of our growing vegetables, berries and fruit.  Some of our jams are made using fruit from local farms and from friends that have a surplus. This includes peaches, strawberries, muscadines and pears.  Our Meyer lemons are from our son's backyard tree in northern California carried several times a year to Texas in our luggage. 
Our laying chickens are in a 3-1/2 acre grass field occasionally shared by a few steers.  They have free access to supplemental natural feed and all the grass, bugs and worms they can find.  They lay in one of two pasture houses where they also roost spending their nights safe from predators.
We raise our chickens as naturally as we can.  They arrive as day old chicks and stay in a warm brooder for a few weeks.  They are then transferred into one of four large moveable pens that are open to the ground.  We move each pen every day so the growing chickens have access to bugs, worms and grass.  They have plenty of room to roam around.  The pigs we raise are birthed at the Stephen F. Austin University farm and when weaned we pick them up and leave them in the barn for a month before putting them out on pasture.  Both the chickens and pigs are fed a supplement feed that is all natural from
Texas Natural Feeds.  It is based on Non-Soy and Non GMS grain. This feed has the minerals and vitamins needed along with free range forage on pasture. 
Our lamb and beef cattle are only grass-fed.  They never receive any type of grain supplement.  Their entire life is free ranging on pasture and in winter supplemented with either hay we raise or alfalfa we purchase from a trusted source we have used for over a decade.  Some question why grass-fed meat is so much more expensive that meat available in the grocery store. The simple answer is in how we raise our animals versus those raised on a factory feed lot.  It takes us over 25 months to raise a steer from birth to harvest weight. Feed lot steers are barely 8-9 months old, after consuming 2.5-3 tons of GMO and soy based grain while standing in a wet, dirty feedlot.
Both our chicken and meat products are processed under Texas Health inspection services with an inspector on site. The facilities we use only process a few animals a day and not that many chickens.  In contrast, the USDA has inspectors in chicken and animal kill factories, but perhaps only 5-10 inspectors in a plant processing thousands of animals a day or perhaps a million chickens.  Some facilities are just self-inspected and not full time inspected. Ever wonder why there are meat recalls?
The bottom line is all of our chickens and animals have an abundance of tender loving care.
Farmer's Markets
For those of you in northeast Texas close to Longview we sell all our products at the Historic Longview Farmer's Markets.  There are two markets in Longview in the summer, ours and one that is a commercial operation allowing resale of wholesale fruits and vegetables sourced from Dallas produce wholesalers.  Our market has vendors that grow or produce their own products.  The market in downtown Longview (Cotton and High streets) is every Saturday from April 4th this year to early November.  The Wednesday market is in the parking lot of the Institute of healthy Living off Hawkins street and starts April 9. Both markets operate 7:30 - 11:30 AM. No matter where you live, we encourage you to shop at your local farmer's market and be sure and ask the vendor if they actually raise what they are selling.
Farm Life
This newsletter is perhaps already a bit long, but we always like to share what is going on at the farm.  Calving is over and we have a wonderful crop of calves that are now running about the pasture and playing with each other.  Our summer pigs are still in the barn, but as soon as it warms up they will be outside on pasture.  The fall layers we started as day old chicks are in the pasture hen house and  will start laying in April. Unfortunately we lost over 100 due to extreme cold. Ouch! The lambs from last year have been harvested and we will have more lambs born in the spring. 
Most exciting is what we have done in the berry field. We only marginally pruned our blueberry plants and if we avoid a late frost, we expect to have a wonderful crop in June and July.  We dug up eight rows of mature blackberries (the ones with thorns) and last fall replaced them with Osage blackberries. We also planted the berry garden area with Osage blackberry. We planted last fall Triple Crown and Osage which will have limited production this summer. The berries we plant are not just root cuttings, but are from
tissue culture from the original plant propagated at the University of Arkansas. Our Ouachita and Natchez blackberries are mature and we expect a good crop this year.  All of the mature berries have been trellised.  The entire nine acre berry field is now planted.  This has been an exciting project started in 2005.  We look forward to a great pick-your-own season  starting in late May or early June. Check our website for updates in May.
Fencing
I know you wonder why we are mentioning fencing, but we have a good crew that build really good barbed wire and woven wire fences. Feel free to contact us about any need you may have. We have a fence design that will virtually eliminate wild pigs if you have that problem.
Make Our Farm Your Farm
Like all farms, everything we do is on display every day. If you are nearby please call and stop by and visit us.  We are so grateful for you supporting our family farm in so many ways from purchase of our products, attending a cooking class, private dining, farm stay or an encouraging word.  We especially appreciate the positive feedback you give.  We look forward to seeing many of you in the months ahead, 
Beside our website, one of the best ways to follow us is on our
Facebook page.
Please feel free to share this newsletter with your friends.
 
All the best from all of us on The Greer Farm
Sid and Eva
Welcome to spring in northeast Texas. We have an 80% chance of snow and ice tomorrow night and next week it may be in the 60's for Spring Break.  Perfect timing for us to send you our irregular newsletter.  Good intentions of a newsletter every few months are a faded memory. I used to think that winter was a time for a farmer to sit back by the fire and relax, read seed catalogues and nap in the afternoon.  That is only an image Norman Rockwell one could come up with in his native New England where the snow is roof top high.  Here at our farm the chores seem to never end, the list of tasks get longer than the hours in a day and days in a week.  We hope you find a few items of interest in this newsletter and if you have any questions please call or email us.

Eva's Jams and Sauces

Jams, Sauces and Jelly
Yum Yum

In our farm Commerical Kitchen, Chef Eva has developed an number of jams, sauces and an occasional jelly that is made from our own fruit, berries and vegetables and those of local farms and freinds. What she makes is seasonal and when a particular variety is gone, it's gone until the next season. There are no strawberry jams now, but it's almost strawberry season so she will produce perhaps ten varieties over the next few months. She has muscadines, blueberries and plums still in the freezer along with different peppers to be used this spring. Her Meyer lemons are from a tree in our son's yard in northern California hand carried in our luggage several times a year. We collect our own apples in season, but jams and butter made from them does not last long. Our honey comes from hives here on the farm collected after the berries bloom. It is raw and unfiltered. Contact us for a current inventory. We can in ship in postal service priority flat rate boxes in any location in the states.


Apple Syrup
Cinnamon Apple Jam
Blackberry Jam
Blackberry Jelly
Blueberry Blackberry Orange Jam
Blueberry Chipotle Sauce
Blueberry Cinnamon Jam
Blueberry Habanero Chipotle Sauce *
Blueberry Jack Daniels Jam
Blueberry Jalapeno Jam **
Blueberry Jalapeno Jelly **
Blueberry Jam
Blueberry Jelly
Blueberry Lavender Jam
Vlueverry Lavender Jelly
Blueberry Mint Jam
Blueberry Orange Jam
Blueberry Peach Jam
Blueberry Peach Pineapple Jam
Blueberry Pear Jam
Chipotle in Adobe Sauce ***
Texas Chow Chow 8 oz.
Fig Jam
Fig Preserves 16 oz.
Green Habanero Tomatillo Sauce (condiment)
Mayan Habanero Sauce  (condiment)
Green Jalapeno Pepper Jam  **
Red and Green Jalapeno Jam **
Red Jalapeno Pepper Jam **
Red Jalapeno Pepper Sauce (condiment)
Pastured Pork Leaf Lard 16 oz.
Pastured Pork Leaf Lard 10 oz.
Pastured Pork Leaf Lard 8 oz.
Grand Marnier Triple Sec Peach Jam
Peach Jam
Jack Daniels Vanilla Peach Jam
Vanilla Peach Pear Jam
Red jalapeno Peach Jam
Brandy Pear Ice Cream Sauce
Cardamon Pear Butter
Cinnamon Pear Jam
Ginger Pear Preserves
Meyer Lemon Pear Marmalade
Old Fashioned Pear Jam
Orange Pear Butter
Pear Honey
Pear Jam
Pineapple Pear Honey
Citrus Plum Jam
Plum Butter
Plum Jam
Grand Marnier Strawberry Jam
Savory Tomato Jam
Mixed Berry (Strawberry/Blueberry) Jam
Farm Wildflower Honey (16 oz. / 1.5 lb.)
Meyer Lemon Marmalade

Butter's $8 each
Jam's $7 each or 3 for $20
Leaf Lard 16 oz. $12
Leaf Lard  10 oz. $10
Leaf Lard 8 oz. 7$
Honey $10

* Serve over cream chese with crackers or for basting
** Serve over cream cheese with crackers or with toast as a jam
*** Cooking or basting Condiment: non sweet hot sauce

Greer Farm Meats

We take pride in how we rise our animals and chickens.
This makes a difference in our products
As we like to say...
Life Is Too Short To Buy Crappy Meat


This is our list of grass fed beef and lamb and pasture raised chicken and pork. We will have a few new lamb cuts in a few weeks in time for Easter including lamb standing rib roast. We also have standing rig pork roasts. Price is $/pound
Eggs are $5.00 per dozen

Grass Fed Beef

Beef ribs
$5.50

Brisket - half
$8.50

Brisket - whole
$8.50

Fajita Meat
$8.00

Ground beef  
$8.00

Heart
$7.50 ea.

Liver
$4.50

Marrow Bone
$4.00

Oxtail
$6.00

Roast - Chuck
$8.50

Roast - Round Bottom/Top
$8.50

Roast - Shoulder Arm
$8.50

Roast- Pikes Peak/Rump
$8.50

Short Ribs
$5.00

Soup Bone Beef Shank (meaty)
$7.50

Steak - Flank
$12.00

Steak - New York Strip
$16.00

Steak - Rib Eye
$17.00

Steak - Round (tenderized boneless)
$9.00

Steak - Skirt
$14.00

Steak - T Bone
$15.00

Steak - Tenderloin Filet
$22.00

Steak - Top sirloin (boneless)
$12.00

Stew meat
$8.50

Stock Bones
$2.75

Tallow
$3.00

Tongue
$4.50

Whole Tenderloin          (5-7 lbs. special order)
$22.00

Beef Links (all beef)
$8.50

Grass Fed Lamb

Ground lamb
$8.00

Lamb loin chop
$15.00

Lamb T-Bone Loin Chop
$15.00

Lamb Shoulder Chop
$14.00

Lamb Ribs
$6.00

Lamb Shoulder Roast
$10

Lamb Square Cut Shoulder Roast
$10

Leg of Lamb (half or whole)
$11.00

Liver, heart, kidney, testicles
$4.50

Standing Rib Rack of Lamb Chops   (4 ribs)   
$15.00

Shank
$6.00

Shoulder steak
$11.00

Sirloin Chop
$11.00

Kabob-Stew Meat (1 in. cubes)
$9.00

Stew meat
$9.00

Lamb bones
$2.75

Pasture Raised Pork

Bacon smoked Regular or Peppered
$9.00

Bacon ends: Smoked/Peppered or Arkansas
$9.00

Bacon, Arkansas Smoked
$9.00

Bone-In Pork Chop
$9.00

Bones for stock
$2.75

Bratwurst links
$9.00

Breakfast links 4 in. Mild or Spicy
$9.00

Breakfast sausage 1 lb. Regular or Spicy
$8.00

Cajun link  sausage
$9.50

Chorizo Sausage 1 lb. pkg
$8.50

Fresh Italian sausage links
$9.00

Ground pork
$8.00

Ham hock, Smoked
$4.50

Ham, Mini Smoked
$8.75

Ham, Smoked
$8.75

Heart, liver, tongue
$4.00

Knockwurst Links
$9.00

Polish sausage
$9.00

Pork fat
$2.50

Pork leaf fat
$4.00

Shoulder Boston butt (Country style ribs)
$8.50

Shoulder Boston butt roast
$8.50

Sirlion Pork Roast (Bone in rack of chops-Order)
$9.50

Spare ribs
$7.00

Smoked Spare Ribs
$9.00

Summer Sausage   Jalapeno & cheddar smoked
$10.00

Summer Sausage  Regular smoked
$10.00

Tenderloin
$15.00

Pasture Raised Chicken

Bone-in breast
$9.75

Bone-In thighs  
$7.50

Boneless skinless  breast
$9.85

Boneless thighs

$9.50

Chicken livers  
$4.00

Chicken sausage
$7.50

Chicken wings
$4.00

Ground chicken
$7.25

Leg thigh quarters
$7.50

Whole chicken
$4.75

Stewing Hen Special (order-farm pick up)
$3.00

Meaty Chicken bones (2-3 per package)
$10.00 each

Chicken feet
$2.75




What to do on the Farm

We are often asked what is there do on a farm stay.
There are lots of activities to choose from


Feeding animals (late afternoon when eggs are collected)

We are occasionally bottle feeding animals

Barn yard viewing - ducks, pigs, geese, goats, sheep and lambs, roosters-
whatever is around

Chickens lying and egg collecting

Hand feeding quarter horses and Pepper our Zebra

Cat feeding

Hiking trails on the farm

Fishing (provide own gear, no license required)

Water craft: kayaks, canoes, jon boats, paddleboats

(Provided in cabin rental)

Sand beach

Volley ball, tetherball, and horseshoes

Bocce court play

Bicycling (provided in cabin rental)

Paddle boards (fee)

Fire pits

Star watching

Shooting hoops (Basketball court beside shop)

Do nothing- rock and relax on the porch

Ride the back roads on bicycles (we have 2 adult, 2 kids bikes)

Picking blueberries and blackberries in late May into the mid-July or later

Scheduled Farm to Fork private cooking classes

Private cooking classes for groups

Picking vegetables in our gardens in the summer

Outside the farm activities:

Visit Daingerfield State Park or Caddo Lake (Uncertain, TX),

Jefferson, Winnsboro, Gladewater antiques and more

Shop at Something Special in downtown Daingerfield

Visit local wineries: Enoch's Stomp 903-240-1587 or Los Pinos 903-855-1769

Gourmet Private Cooking Classes



Farm to Fork Cooking with Chef Eva
Gourmet Private Cooking Classes

 

Beside Chef Eva's monthly Farm to Fork cooking
classes taught at the farm she also offers
private classes taught at the farm or your venu

This is a list of all her current suggested menus
These can be modified to meet your needs

Warming up Winter with Simple Comforts

Butter Lettuce Salad
Baked Ziti Pasta with Spicy Pork and Sausage Ragù
Roasted Winter Vegetables
Rosemary Semolina Winter Bread
Individual Ginger Bundt Cake with Warm Apricot Sauce
 
The Comforts of Autumn 

Gingered Winter Squash Bisque with
Spicy Cheddar Cheese Straws
Sugar Spiced Pork Chops with
Pumpkin Chipotle Sauce
Potatoes Trianna
Apple Crumb Pie
Served with Hot Cinnamon Ginger Apple Cider
 
Savory  Appetizers
 
Curried Scallop Cakes
Mushrooms Bacon Tartlets
Fresh Spinach Dip with Feta Cheese and Pita Crisps
Southwest Meatballs
Prosciutto Wraps
 
Too Hot to Cook
 
Gazpacho
Fresh Mozzarella, Prosciutto, Basil Pesto Tomato Sandwich
Grilled Chicken, Dried Red Pepper and Pesto Sandwich
Blackberry Sorbet in Almond Tuile Cups
 
Dinner by the Fire
 
Spinach Salad with Hot Citrus Dressing
Prosciutto Stuffed Pork Tenderloin with Mushroom Sauce
Garlic Broccoli
Apricot Rice Pilaf
Chocolate Layer Cake with Mocha Frosting and Almonds
 
Winter Deserts
 
Pumpkin & Spice Crème Brûlée
Walnut Lace Cookie
Poached Pears in Red Wine Sauce with Cream
Chocolate Layer Cake with Mocha Frosting and Almonds
White Chocolate Cappuccino
 
Meatless Melody
 
Pumpkin Soup with Cheddar & Parmesan
Green Beans with Pecans & Basil
Carrots Glazed with Balsamic Vinegar & Butter
Cabbage, Onion & Sweet Pepper Medley
Green Onion Buttermilk Biscuits
Double Cherry Streusel Bar
 
Sweet and Savory Deserts
 
Flaky Pie Crust Dough
Pumpkin Pie Brûlée
Peanut Butter Cream Tart
Sweet-Potato Layer Cake with Orange- Cream Cheese Frosting
Ice Cream Sundaes in Cinnamon Cookie Cups
 
Desert Lovers Dream
 
Poached Pears in Red Wine Sauce with Cream
Chocolate Layer Cake with Mocha Frosting and Almonds
Peanut Butter Cream Tart
Ice Cream Sundaes in Walnut Lace Cookie
 
Holiday Gifts
 
Divinity
Chocolate and Toasted Almond Fudge
Jambalaya Mix
Cashew Honey Butter
Pecans Ole’
 
Savory Cocktail Treats
 
Spinach-herb Cheesecake
Spinach and Artichoke in Puff Pastry
Brie and Walnut Quesadillas with Tropical Fruit Salsa
Texas Sushi with Poblano Sauce
Sesame-Eggplant Salsa with Pita Crisps
 
Romantic Candlelight Dinner
 
Spinach Salad with Hot Citrus Dressing
Prosciutto Stuffed Pork Tenderloin with Mushroom Sauce
Cranberry Orange Relish with Mint
Mashed Sweet Potato
Apricot Rice Pilaf
Parmesan Bread
Ice Cream Sunday in Walnut Crisps
 
Holiday Finger Foods
 
Soft Spring Rolls with Teriyaki Dipping Sauce
Crispy Spring Rolls with Sweet and Sour Sauce
Ham Canapé
Sausage Rolls
Pineapple Christmas tree
 
Finger Foods for the Holidays
 
Pineapple Wassail
Chutney Spread with Christmas Shaped Toasts
Shrimp Stuffed Cherry Tomatoes
Crab Stuffed Snow Peas
Mexican Wontons with Salsa
 
Thanksgiving without Turkey
 
Pumpkin Soup with Cheddar & Parmesan
Orange Glazed Cornish Hens with Sausage Stuffing
Cranberry Orange Relish with Mint
Mashed Sweet Potatoes in Orange Cups
Garlic Broccoli
Flaky Pie Crust Dough
Pumpkin Pie Brûlée
 
Holiday Appetizers: More than Sweets
 
Pineapple Wassail
Chutney Spread with Xmas Shaped Toasts
Shrimp Stuffed Cherry Tomatoes
Crispy Spring Rolls with Sweet and Sour Sauce
Spinach and Artichoke in Puff Pastry
Chicken and Black Bean Quesadillas with Tropical Fruit Salsa
 
Summer Vegetables
 
Aqua Fresca de Pepino
Panko Crusted Stuffed Banana Peppers with Charred Tomato Dipping Sauce
Crowder Pea Hummus with Toasted Pita Bread
Tomato pie
Eva’s Super Cream Corn
Creamy Fig Cobbler
 
Artisan Bread and Soups
 
Boule
Ciabatta Bread
Focaccia with Onions and Rosemary
Brioche
Braided Raspberry Almond Cream pastry
Venison Consommé
Tuscan Bean soup
 
Oktoberfest Texas Style
 
Texas Bratwurst Rounds with Horseradish Mustard Sauce
Rouladen with Jalapeno and Pickles
Greer Farm made Sauerkraut
Braised Red Cabbage and Red Apples
Spätzle
Homemade Pretzels
Linzer Torte with East Texas Greer Farm Blackberry Jam
 
Winter Soups and Stews
 
Chicken Stock
Beef Stock
Vegetable Stock
Artichoke Bisque with Parsley- Lemon  Gremolata
Cream of Triple Mushroom Soup with Cheesy Garlic Croutons
Cheesy Garlic Croutons
Classic French Onion Soup with parmesan flan and parmesan crisp
Parmesan Flan
Beef Brisket Chili
 
Easy Easter Brunch
 
Mixed Greens with Crispy Bacon, Goat Cheese and Fried Egg
Sausage and Egg Casserole with Sundried Tomato and Mozzarella
Chive Corn Muffins with Maple Butter
Roasted Asparagus with Wild Mushrooms
Strawberries with Cardamom Sugar and Grand Marnier
 
Aphrodisiac Foods for Valentine’s Day
 
Oyster Rockefeller Bisque
Arugula Salad with Honeyed Pine Nuts and Goat Cheese
Asparagus with Cardamom Butter
Pork Tenderloin Stuffed with Prosciutto, Figs and Gorgonzola Cheese
Chocolate Anise Pots de Crème
 
Succulent Roasted Meats: Lamb, Beef & Pork
 
Petite Rack of Lamb Chops with Herbs and Homemade English Mint Sauce Succulent Beef Rib Roast with Homemade Gravy Milk Braised Pork Loin with Herbs Crisp Roasted Potatoes Roasted Butternut Squash Soufflé Roasted Fruit and Toasted Pound Cake
 
A Touch of Green for St Patrick’s Day
 
Irish Soda Bread
Carrot Soup with Marjoram
Champ Potatoes
Stewed Pork Ribs
Chocolate Whisky Cake
 
Cookin' Cajun for Mardi Gras
 
Chicken, Shrimp and Andouille Gumbo
Spinach Salad Vermillion
Cajun Chicken Fricassee
Creole Rice
Artichoke and Crab Gratin
New Orleans King Cake
 
Cooking with a Caribbean Twist a la Eva
 
Cuban Black Bean Soup with Belizean Onion condiment
Salmon Roulade with Papaya-Mango Relish
Fried Plantains
Belizean Johnny Cake
Greer Farm Blueberry Upside-Down Cornmeal Cake
 
Summer Fruits and Berries: Peaches, Blackberries and Blueberries
 
Shrimp Cakes with Blackberry Chipotle Dipping Sauce
Spiced Petite Filet Mignon with Blackberry Gastrique and Mushroom Duxelle
Blueberry, Peach and Onion Salad
Blackberry Cream Cheese Crepes
 
Sweet & Savory: Cooking with Greer Farm Blueberries and Blackberries
 
Black and Blue Lemonade
Blueberry Pesto Appetizer
Blueberry Salsa with
Goat Cheese Wonton Salad with Blueberry Dressing
Pork Tenderloin with Curried Blueberry Sauce and Sautéed Portabella Mushrooms
Blueberry Fried Pies
 
Blueberries, More Than Just Muffins
 
Black and Blue Lemonade
Blueberry Pesto Appetizer
Blueberry Salsa with
Goat Cheese Wonton Salad with Blueberry Dressing
Pork Tenderloin with Curried Blueberry Sauce and Sautéed Portabella Mushrooms
Blueberry Fried Pies
 
Rib Roast Dinner
 
Ginger Winter Squash Bisque with Spicy Cheddar Cheese Straws Succulent Beef Rib Roast with Homemade Gravy
Roasted Asparagus with Portabella Mushrooms
Sweet Potato Layer Cake with Orange Cream Cheese Frosting
 
Thanksgiving without the Turkey II
 
Pumpkin soup with cinnamon cream and roasted pumpkin seeds
Cornish Game Hen with wild rice and goat cheese stuffing
Cranberry orange relish with mint
Mashed sweet potato in orange cups
Chocolate coconut bread pudding with passion fruit sauce

 

For The Love of Chocolate
 
Champurrado thick Mexican hot chocolate Savory chocolate bruschetta with salt Spinach pear and walnut salad with cocoa nib dressing Seared pork tenderloin with cocoa spice Calabaza squash with chocolate mole White chocolate pot de crème with raspberry chocolate brittle

Food from the Middle Earth:  A Hobbit Feast  

Breakfast
Poached fresh Greer farm eggs and our pastured bacon, fried mushrooms
Second breakfast
Scones and jam
Elevensies
Lemba bread
English pork sausage
Luncheon
Fish and chips
Afternoon Tea
Honey cakes
Dinner
Pork pies and Apple Tart
Supper
Seed cake with lemon cream
English hot tea and coffee
Complimentary Ale tasting

Mexican Brunch 

Coffee with cinnamon and cloves Cactus smoothie Huevos divorciados with homemade tortillas Enchiladas tapatias with chicken and anejo cheese Jalisco style crab and shrimp salad Poblano stuffed with picadillo Freda Kahlo’s sugared fritters served with piloncillo syrup

St. Patrick's Day Feast 

Irish sausage rolls with Guinness mustard Gaelic steak Irish soda bread with Irish gold butter Colcannon Mushroom frigacy Chocolate whiskey cake Complementary Irish beer and stout sampling

Singapore Street Food (Hawker Style) 

Chicken satay with spicy peanut sauce Po Piah Vegetable spring rolls with Tom Cheong sauce Bak Kuhn pork spareribs soup with pappadam Char Kway Teow with shrimp Hai Nan Ji Fan Hainanese chicken rice Fresh coconut candy


A Bacon Tasting
 

Bacon wrapped dates stuffed with Gouda cheese Broccoli cherry salad with warm bacon vinaigrette-and Mango glazed bacon Bacon explosion: A unique combination of bacon and homemade pork sausage Spinach and kale sautéed with bacon and onions Bacon and pecan brittle ice cream served in Bacon and chocolate tuille

In the Heart of the Blueberry and Blackberry Field
 
Caramelized onion tartlets with black berry and blueberry glazed bacon Pickled blueberries and fresh corn salad Blackberry prosciutto crostini Mushroom and blueberry balsamic pot roast Balsamic roasted fingerling potatoes Mixed berry coleslaw Blackberry Pinot Noir sorbet

Independence Day Celebration 

Cornmeal Fried oysters with herb Remoulade George Washington's West Indies Pepperpot Soup (Served to the soldiers at Valley Forge) Anadama Bread with French butter (a Jefferson favorite) Benjamin Franklin’s Romaine lettuce with burgundy wine -Dijon vinaigrette Beef & Pork pie with quick puff pastry Thomas Jefferson’s favorite floating islands

Cooking with an Array of Salads 

Tomato and okra cornmeal cakes with BLT salad Fingerling potato salad Grilled steak salad with tomato vinaigrette Buffalo chicken salad Watermelon and blueberry salad Chamomile honey sorbet

Cooking with Spirits 

Grilled goat cheese and gin crostini with orange salsa Ice tomato and vodka soup Portabella crabs Rockefeller with Pernod Drunken mushrooms with brandy Pepper steak with chive butter and cognac Peach cassis parfait with champagne

Enchiladas, Moles and Tamales

Pork Medallions with red mole served with dumplings Mole Amarillo, yellow mole with chicken Grilled vegetable tamales Spicy Shrimp tamales with roasted tomatillo sauce and Cotija cheese Roasted Butternut squash enchiladas with Poblano sauce Flan Napolitan

Belizean Cooking

Fish panades with Belizean hot onion Rice and beans with fried plantains Belizean meatballs Johnny cakes with coconut milk Individual Meat pies Coconut tart

Vietnamese Cooking 

Avocado smoothie
Crispy Spring rolls with peanut dipping sauce
Pho Hanoi beef soup and noodles
Torn chicken and cabbage salad
Shaking beef with garlic sauce
Coconut caramel flan
 
Oktoberfest: Rich Food & Beer

Cheddar ale spread Beer bread Pork chops with mushrooms and dark beer Beer braised red cabbage and apples Guinness stout brownies Beer ice cream

Making Ordinary Pot Pies Extra Ordinary

Seafood Pot Pie Wild Mushroom Pot Pie Supreme Chicken Pot pie Grilled Romaine and Balsamic Vinaigrette Salad Blackberry Pot Pie

Christmas Appetizers 

Homemade eggnog with brandy Wrapped soy ginger scallops Roasted chickpeas and pistachios Crispy salami with garlic and black pepper Boursin Onion soufflé with white and black sesame and poppy seeds crisp Polenta rounds with goat cheese and salmon Salmon rillettes with black pepper toasts

Cookies for the Holidays

Ginger cookies with white chocolate glaze Chile chocolate cookies Best sugar cookies Oatmeal cherry cookies Chocolate chip and English toffee Almond pistachio macaroons Rosemary and pine nut cookies
 
Staying Cool in the Dog Days of August
 
Aqua fresca with cantaloupe and watermelon and a splash of rum
Fried okra and green tomato appetizers with lime basil dipping sauce
East Texas Peach gazpacho
Zucchini and yellow squash carpaccio
Greer farm Jerk chicken with coconut Carolina gold rice and black beans
Greer farm pear gruyere cupcake pies
 
Love Around the World

Shrimp piri piri lettuce wraps Pink grapefruit avocado and pomegranate salad African jollof rice with chicken South African apple squash fritters Asparagus with roasted red pepper sauce Panna cotta with chocolate shavings and Turkish pink peppercorn meringues


Mardi Gras Laisse le bon Temps Rouler

Brandy milk punch Crawfish beignets with pink peppercorn Rémoulade Chicken and sausage black bean jambalaya Oyster and artichoke soup New Orleans barbecue shrimp and French bread King cake with Greer farm blueberry cream filling

Celebrating All Things Natural

Grass Fed Beef, Pastured Pork, Free Range Chicken and Spring Grass Fed Lamb Spring greens with blue cheese, pastured pork bacon and pumpkin seed brittle Carne asada (roasted beef) with pickled onions and habanero tomato salsa Grilled citrus free-range chicken under a brick Jalapeño pastured pork roast Lamb chops with fresh mint pesto Lemon balm and almond Crème brûlée

Spring Time on the Farm Using Farm Fresh Eggs

Poached eggs over Greer Farm spring mix salad with a citrus vinaigrette and Manchego cheese Homemade hollandaise sauce served over classic eggs Benedict and eggs Sardou Strawberry soufflé omelet with caramelized sliced almonds Perfect frittata Blueberry swirl angel food cake



Homemade Pasta
Basic pasta dough with variations using spinach, fresh herb, black pepper and chocolate Wild mushroom and artichokes over black pepper pasta Lasagna with spinach pasta Pasta carbonara with sweet peas and ham and fresh herb pasta Chocolate ravioli with almond filling and raspberry sauce


Berry Extravaganza

Blueberry basil lemonade Sugar snap pea and berry mixed salad Blue cheese and walnut wontons with blackberry puree Blackberry soufflé with blackberry sauce and lemony cream Balsamic glazed grilled pork chops with blueberry ginger sauce Lemon blueberry rice pilaf


Canning in the Farm Kitchen

Old-fashioned blackberry jelly Pineapple and peach jam with mint Blueberry jalapeño sauce

Straight from the Garden

Eggplant stacks with ground lamb, feta cheese and mint Zucchini and yellow squash carpaccio Savory Tomato pie Heirloom tomato Greek salad Chilled red pepper and beet soup with yogurt and caraway seeds Sweet corn crème brûlée with fresh blueberries

Homemade Pizza

Chinese chicken and cashew pizza Baby Bella and colored pepper pizza Philly cheese steak pizza Smoke salmon, arugula and boursin cheese pizza Cinnabon pizza

Out of the Ordinary Tamales

Black bean and corn tamales with red chili Mexican cream Spinach and cheese tamales with poblano pesto Chicken annato tamales Pork and chorizo tamales with grilled tomato jalapeño salsa Mango hibiscus ice cream

Healthy Recipes for Those with Special Needs

Gluten free mix for cookies and baking Spicy salmon appetizer Spinach and mixed pepper quiche with pecan crust Broccoli with almond dressings Chicken breasts with mushroom sauce Warm chocolate hazelnut cake

Real Soup Does Not Come From a Can

Homemade stocks (chicken, beef, vegetable) American creamy tomato soup with grilled ham and cheese sandwich Thai coconut and carrot soup with lemon grass stock Mexican calabasa and tomatillo soup West African chicken peanut stew Italian wedding soup

Weekend Breakfast Feast

Golden spinach strata Cinnamon churros Southwest skillet eggs on tostadas Bacon and egg puffs Overnight light and airy biscuits Chocolate stuffed French toast


Eating from the Wild
 
Braised rabbit ragu Grilled quail salad with papaya and mango Breakfast venison sausage patties from scratch with mushroom gravy Duck gumbo with forbidden black rice Cast iron apple cobbler

 

Kicking off the New Year with Great Starters
 
Hoisin beef and scallion rolls
Stuffed endive leaves and celery with homemade cream cheese and spices
Chicken brochettes with spicy peanut sauce
Spicy hummus with pine nuts and homemade pita chips
Warm black bean and chipotle dip with homemade tortilla chips
Salmon canapés on black pepper potato chips
Coconut tartlets

 

Super Bowl Party Favorites
 
Chili lime peanuts
Spicy Sriracha chicken wings
Lump crab salsa with homemade potato chips
Mediterranean tomato olive and walnut salad
Pork and purple hull chili with toasted cornmeal cornbread sticks
Apple bread and butter pudding with whiskey caramel sauce

 

Mardi Gras Feast
Lump crab meat and brie soup
Commanders egg Benedict with special sauce and homemade triple meat sausage
Imperial crawfish
Cajun Caesar salad
Creamy Pralines

 

Scarborough Fare… Parsley, Sage, Rosemary and Thyme
 
Cooking with Herbs
Scarlet Nantes carrot soup with mint
Rosemary sage thyme garlic flan with crispy shallots with arugula and radicchio salad
Grilled Scallops with salsa Verde
Herb crusted chicken Cordon Bleu with basil pesto with hazelnuts
Mashed potatoes with toasted coriander and roasted garlic
Lemon Verbena Ice cream

 

Strawberry Fields Forever
 
Fresh strawberry lemonade
Strawberry avocado garnaches with homemade queso fresco
Strawberry shrimp ceviche
Grilled duck with strawberry fig sauce
Flaming Grand Marnier strawberries over lemon ricotta crepes
Strawberry, blackberry balsamic ice cream

 

Black and Blue Month with Greer Farm Fresh Berries
 
Scallops with blackberry chipotle sauce
Venison with juniper, blueberries and thyme
Brie, blackberry and basil Panini (sandwich)
Blueberry and blackberry honey sabayon
Double crusted blackberry pie
Blueberry pie dusted with confectionary sugar

 

Luscious Summer Vegetables and Fruits
 
Grilled watermelon salad
Crabmeat stuffed cherry tomatoes
Homemade wheat pita bread dipped with
Beet hummus
Smoky eggplant and pepper spread
Southwest zucchini squash casserole
Sweet tomato tart

 

Hands-On Jam Making
 
Preparing homemade jam using seasonal fresh fruits:  peaches, blueberries and blackberries includes taking home a jar of each jam

 

Backyard Grilling
 
Heirloom tomato and grilled corn salad with purple basil vinaigrette
Grilled okra with Spanish paprika
Yellow corn flatbread (piadina)
Tomato, basil and fresh mozzarella piadina
Figs and ham piadina with ricotta cheese
Banana split on the grill with homemade coconut ice cream and hibiscus sauce

 

Breakfast with a twist
 
Crispy bacon with hash brown quesadillas
Huevos Rancheros with three pepper tomato chili sauce
Spelt blueberry pancakes with fig syrup and lemon honey butter
Macadamia nut French toast with candied bacon
Crispy gluten free waffles with salted caramel sauce
Whole wheat blueberry muffins with lemon cream cheese filling

 

Greens and Grains
 
Whole wheat bread
Roasted red peppers stuffed with kale and forbidden black rice
Heirloom squash farro risotto
Rainbow chard and radicchio and nut sauté
Quinoa salad with baby spinach and Moroccan spiced lemon dressing
Zesty wheat berry black bean chili with spicy whole grain crackers

 

Cooking the Low Carb Smart Weigh
 
Winter salad with roasted squash and pomegranate vinaigrette
Cauliflower popcorn
Curried chicken salad with homemade crème fraiche
No noodle zucchini lasagna
Wild mushroom quiche with pecan nut pie crust
Pumpkin mousse

 

Grass Fed Beef, Pastured Pork, Free Range Chicken and Spring Grass Feed Lamb
 
Fall greens with blue cheese and pastured pork bacon and pumpkin seed brittle
Carne asada (roasted beef) with pickled onions and habanero tomato salsa
Grilled citrus free range chicken under a brick
Jalapeno pastured pork roast
Lamb chops with fresh mint pesto
Lavender Crème Brûlée with free range eggs

 

Healthy holiday Appetizers
 
Fresh organic spinach and artichoke dip with homemade flatbread
Zucchini and goat cheese pinwheels
Tomato caprese bites
Sweet potato and black bean empanadas
Endive Stuffed with goat cheese and walnuts
Fresh mushrooms stuffed with sundried tomatoes and organic spinach
Coconut meringues

 

Super Bowl Extravaganza

Butterflied chicken fried shrimp with habanero ketchup Crab cakes baked in ramekins Chuck roast super bowl chili with ancho peppers Blue corn spoon bread Coconut lime bars

 
Making Ordinary Pot Pie into Extra Ordinary

Seafood pot pie Wild mushroom pot pie Supreme chicken pot pie Grilled romaine and balsamic vinaigrette salad Blackberry pot pie

 
Keeping It Green

Fresh herb cheese stuffed snow peas Kale salad with pine nuts and parmesan Colcannon potatoes Traditional roasted corn beef Irish Whisky Cake with white chocolate mint ganache Corn beef will be Greer Farm USDA inspected Grass-finished beef
 

Easter Surprises

Eggs Benedict salad Roast leg of lamb  Couscous and pine nuts Fresh spring vegetables Raspberry parfait with white chocolate and lemon mousse


  Grilling Pizza

Learn to make the dough, sauces and assorted topping combinations Then cook it straight on the grill We will even do a dessert pizza  

Cinco de Mayo Fiesta - Authentic Mexican

Yucatan chicken lime soup with avocadoes and tortilla strips Appetizer salad with chicharones and spicy pumpkin seeds Garnachas con frijoles y repollo en vinagre Enchiladas smothered in red mole Flambéed mangoes


Hands-On Tamales

Tamales made with banana leaves and various fillings both savory and sweet

Sweet & Savory: Cooking with Greer Farm Blackberries and Blueberries

Black and Blue Lemonade Blueberry Pesto Appetizer Blackberry Salsa, Goat Cheese with Wonton Salad with blueberry Dressing Pork Tenderloin with Curried Blueberry Sauce and Sauteed Portabella Mushrooms Blueberry Fried Pies

 
Mixed Berry Fest: Blackberries, Blueberries and Strawberries

Strawberry with goat cheese and balsamic vinegar appetizer Blueberry potato salad Baby back ribs with Greer farm blackberry chipotle sauce Blackened blue chicken Ricotta soufflé with blackberry compote  

Refreshing Mouth Watering Salsas

Watermelon mango salsa with marinated grilled chicken tenders Brie and pecan quesadillas with pineapple apricot salsa Bruschetta with garden fresh tomato salsa, spinach and homemade ricotta Grilled angel food cake with blueberry, raspberry, blackberry and strawberry salsa

 
Too Hot to Cook

Gazpacho Fresh Mozzarella, Prosciutto, Basil & Parsley Pesto Tomato Sandwich Chicken, Roasted Pepper and hummus on pita bread Smoked salmon avocado spring rolls Blackberry sorbet in chocolate wafer cups  

Picnic Fare for Labor Day

Watermelon salad with mint lime dressing Chili spiked grilled corn with cotija cheese Burgers with spicy mayonnaise, chipotle ketchup, sautéed mushrooms and caramelized onions Beer braised hot dogs with sauerkraut Roasted peach crumble with Greek yogurt ice cream Burgers will be Greer Farm Grass-fed beef  

Fall Fest with Winter Squash

Acorn squash puffs Stuffed heirloom squash Gingered Winter Squash Bisque Spicy Cheddar Cheese Straws Enchiladas with butternut squash and pumpkin seed mole Pumpkin brown sugar crème Brûlée  

Prepping for Winter:  Savory Stocks and Healthy Breads


Basic Stocks:  Chicken, vegetable and beef Gluten free bread and natural whole grain breads
 
Getting Ready for Holiday Gatherings

Cornmeal crusted miniature pies Beef empanadas Shrimp fritters with spicy ginger sauce Portabella mushroom tarts Chili infused chocolate chip cookies Ginger cookies with white chocolate drizzle


For The Love of Chocolate

Champurrado thick Mexican hot chocolate Savory chocolate bruschetta with salt Spinach pear and walnut salad with cocoa nib dressing Seared pork tenderloin with cocoa spice Calabaza squash with chocolate mole White chocolate pot de crème with raspberry chocolate brittle

Celebrating Love at the Greer Farm Table

Smoked tomato soup with crème fraiche Spring mix salad with smoked salmon and crab timbales served with champagne vinaigrette Mini Beef Wellingtons with mushroom duxelles and gorgonzola or roasted salmon served with pink peppercorn sauce Mini Pommes Anna Caramelized honey glazed beets and carrots Red chili spiked chocolate mousse with a dark chocolate dipped orange and almond lace cookie

Mother's Day Lunch

Mixed greens Salad with strawberries, candied pecans and balsamic vinaigrette Parmesan crusted chicken with tomato basil coulis Gingered sugar snap peas Aged goat cheese and potato timbales Frozen lemon soufflé with raspberries and almond crust



Harvesting the Garden 

Southwestern corn pudding Citrus pea sprout salad Summer squash caprese noodle salad Buffalo chicken lettuce wraps Braised short ribs with fork mashed purple majesty potatoes Framboise Sabayon with blueberries and blackberries

In the Heart of the Blueberry and Blackberry Field

Caramelized onion tartlets with black berry and blueberry glazed bacon Pickled blueberries and fresh corn salad Blackberry prosciutto crostini Mushroom and blueberry balsamic pot roast Balsamic roasted fingerling potatoes Mixed berry coleslaw Blackberry Pinot Noir sorbet

Independence Day Celebration 

Cornmeal Fried oysters with herb Remoulade George Washington's West Indies Pepperpot Soup (Served to the soldiers at Valley Forge) Anadama Bread with French butter (a Jefferson favorite) Benjamin Franklin’s Romaine lettuce with burgundy wine -Dijon vinaigrette Beef & Pork pie with quick puff pastry Thomas Jefferson’s favorite floating islands

Celebrating a Farmer's Harvest
Menu will be based on what is available fresh in the garden. Details will be available before the class. Expect it to be imaginative. This class will start at 10:00 am to allow time to be outdoors before we start the class.  Summer Only


Summer Vegetables II
 
Aqua fresca with cantaloupe and watermelon and a splash of rum
Fried okra and green tomato appetizers with chipotle dipping sauce
Peach gazpacho
Zucchini and yellow squash carpaccio
Belizean Recado Stew Chicken with Coconut Carolina gold rice and black beans
Greer farm pear gruyere cupcake pies
 

Mardi Gras: The Way it is Supposed to be Enjoyed: a Food Feast
 
Spiced shrimp and chayote napoleons with Remoulade
Crawfish ravioli with basil cream sauce
Rabbit étouffée with baked cheese grits
Mardi Gras mambo salad
Yakamein soup (Old Sober)
Challah pain perdu with vanilla crème Anglaise
 

One Skillet Wonders
 
Ziti pasta with spicy pork and sausage
Warm shrimp and kale salad
Pan fried Recado chicken with couscous
Rich and flaky roasted vegetable tart
Blueberry cornmeal upside down cake in iron skillet with dollop of whipped cream
Bigos (polish hunter’s stew)
 

Tacos-Tacos-Tacos
 
Fresh flour and corn tortillas hot off the press
Shrimp in adobo sauce
Home made fresh chorizo from Greer farm pork with Guajillo chili salsa
Cumin and Ancho chicken with Rajas de Poblano
Short rib with avocado tomatillo salsa
Beer battered tilapia fish tacos with coleslaw
Aqua fresca with tamarind and date flan Napolitan
 

Pasta-Pasta
 
Pasta e fagioli
Rigatoni with pork Ragu
Creamy pappardelle with leeks and bacon
Linguini with crab, lemon chili and mint
Spicy Italian salad with artichoke dressing
Zabaglione ice cream

 

Strawberry Jams and More
 
Jam making with strawberry jam using infused flavor
Strawberry balsamic goat cheese sandwiches
Strawberry coconut lassi
(Take home three jars of jam)
Summer Only

 

Blueberry and Blackberry Feast
 
Black and blue smash with dash of vodka
Shrimp cakes with blackberry chipotle and cilantro dipping sauce
Spiced petite filet mignon with blackberry
Gastrique and mushroom duxelles
Greens from the farm salad with hemp seed clusters and blueberry dressing
Wild rice pilaf with ham, blueberries and pecans
Blueberry fried pies
 

Cooking from Farmers Market
 
Chicken and peach skewers with peanut marinade
Tenderloin with tomato jam
Summer vegetables stir fry with black rice
Farmers market chopped salad with zucchini, yellow squash and beets
Grilled corn on the cob with herbs and Cotija cheese
Peach and black berry polenta cobbler
 

Free Range Chicken: The Come Back Bird
 
Barbecue chicken hoecakes with fennel slaw
Chicken lime soup with avocado and tortilla strips
Best fried chicken and buttermilk biscuits with pink peppercorn honey butter
Pecan smoked chicken breasts with wheat berries and bacon
Prosciutto wrapped chicken
Cocoa nib gelato

 

Keeping Cool in Texas (An Oxymoron)
 
A tasty and refreshing meal with minimal heat
Peach Lavender Aqua fresca
Heirloom tomato sandwich with basil pesto and fresh mozzarella
Balsamic roasted beet salad with Haute goat cheese
Green Gazpacho with shrimp and French bread croutons
Smoked salmon and avocado and sprouts spring roll
Coconut milk and Fresh corn ice cream
 

Breakfast Delights
 
Matcha latte
Homemade granola
Green onion and potato frittata
Mango berry banana smoothie
Scrambled eggs with prosciutto ham and spinach and Parmesan
The ultimate sticky buns
Eggs Benedict with hollandaise sauce
 

The Art of Fermented Foods
 
Kombucha
Sauer kraut or kimchi
Polish Sour cucumbers
Crème fraiche
Homemade buttermilk
Sourdough bread
 

Fall Festival of Flavors
 
Milk braised Greer farm pork shoulder
Roasted purple potatoes with Anaheim chili
Mixed baby greens with avocado lime vinaigrette and spicy pumpkin seeds
Heirloom tomatoes stuffed with quinoa tabbouleh
Buttermilk cake with lemon thyme glazed pear compote and Greek yogurt ice cream
Cafe with cinnamon and piloncillo sugar
Sun dried tomato Beer bread
 

Holiday gifts
 
Divinity
Chocolate and toasted almond fudge
Cashew honey butter
Spiced pecans
Pine nut brittle
Homemade spices
(Take home a sample of each)
 

The Comforts of Home
 
Hot chocolate three ways: mocha cinnamon, white chocolate and peppermint, milk chocolate and orange
Acorn squash puffs
Seafood chowder
Chicken and green olive enchiladas
Guacamole with pear and pomegranate
Decadent Challah Bread
Cappuccino chocolate layer cake with fudge frosting
 

Thanksgiving on the Farm
 
Turkey roulade
Black rice dressing
Butternut squash in orange cups with pecans and marshmallows
Portabella mushroom gravy
Shaved Brussels sprouts and sautéed cauliflower
Sweet potato layer cake with orange cream frosting
 

Spring is in the Air
 
Light cream of celery soup
Butter lettuce with strawberries and chèvre
Baked ziti pasta with pork and Italian sausage ragu
Roasted root vegetables Rosemary semolina bread with sea salt
Apple maple bread pudding
 

April Showers
 
Jalapeno and Monterrey jack cheese grits waffles and warm tomato salsa
Asparagus soup with homemade lemon herb crème fraiche
Organic roast chicken with black pepper lavender honey glaze
Sautéed bacon and leeks
Triple strawberry pavlova with chocolate drizzle

 


Celebrations in May
 
Celebration Strawberry lime basil lemonade
Cheese muffins and parsley and chive compound butter
Chipotle grilled pork tenderloin with strawberry and avocado salsa
Pine nut, lemon and spinach orzo
Sautéed sugar snap peas
Strawberry rhubarb gallete with tender flaky pastry
 

Berrylicious
 
Blackberry brie pizzettas
Citrus and berry salad with creamy nutty blackberry dressing
Blueberry balsamic glazed rosemary chicken
Garlic mushroom quinoa
Roasted heirloom carrots with blackberry balsamic glaze
Blackberry cobbler sundae with butterscotch bourbon sauce 


Vegetable Deserts
.
French onion grilled cheese
Sweet potato pone
Delicious tomato pie
Zucchini brownies
Chocolate avocado mousse with blackberries and pistachios
Sweet corn and bacon ice cream
 

Cooking Gluten-Dairy Free
 
Lazy deviled eggs with homemade aioli and Sriracha
Curried cream of broccoli soup
Springtime quiche with nut crust
Shaved carrot salad
Lemon pudding with strawberries
 

Spring Break
 
Spicy Cheddar Cheese Straws
Crabmeat Stuffed Cherry Tomatoes
Potato Flan
Proscuitto Stuffed Pork Tenderloin with mushroom sauce
Cajun Caesar salad
Blueberry Fried Pies
 
 
Terms and Conditions

 
Some classes are summer only
Prices vary by menu and size of the group
Basic: Five persons and/or $450 
Additional participants $80-90 depending on group size and menu
Menu items can be mixed for a custom menu
Cabin rentals available
We can not sell beer or wine, but you may bring your own
 
 
Chef Eva Greer
The Greer Farm
1444 County Road 1125 Daingerfield TX 75638
903-645-3232 Fax 903-645-77752 Cell 903-452-9600
eva@greerfarm.com   www.greerfarm.com

2015 Farm to Fork Cooking Classes

Chef Eva has a delightful assortment of Farm to Fork Cooking Classes for the for the first half of the year. Classes start this Saturday at the farm near Daingerfield, TX. Classes last about three hours and start at 11:00 am. We will post on our website soon to register there, but for now call us at 903-645-3232 or Eva at 903-452-9600 to sign up.

March 7, 2015 $80

It's still cold, but spring is in the air with this menu

Light cream of celery soup

Butter lettuce with strawberries and chèvre

Baked ziti pasta with pork and Italian sausage ragu

Roasted root vegetables Rosemary semolina bread with sea salt

Apple maple bread pudding



April 11, 2015. $ 80

Spring forward with this wonderful menu

Jalapeno and Monterrey jack cheese grits waffles and warm tomato salsa

Asparagus soup with homemade lemon herb crème fraiche

Organic roast chicken with black pepper lavender honey glaze

Sautéed bacon and leeks

Triple strawberry pavlova with chocolate drizzle



May 2, 2015 $80

Celebration class: mother's day, graduation, birthday. This menu is great
for any celebration.

Strawberry lime basil lemonade

Cheese muffins and parsley and chive compound butter

Chipotle grilled pork tenderloin with strawberry and avocado salsa

Pine nut, lemon and spinach orzo

Sautéed sugar snap peas

Strawberry rhubarb gallete with tender flaky pastry



June 6, 2015 $80

Berrylicious menu celebrating the start of our blueberry and blackberry
season

Blackberry brie pizzettas

Citrus and berry salad with creamy nutty blackberry dressing

Blueberry balsamic glazed rosemary chicken

Garlic mushroom quinoa

Roasted heirloom carrots with blackberry balsamic glaze

Blackberry cobbler sundae with butterscotch bourbon sauce



July 11, 2015 $80

Turning boring vegetables into yummy desserts is a delectable way to eat
your vegetables.

Did you know stressed spelled backwards is dessert. Start out with a savory
sandwich to better appreciate all these desserts.

French onion grilled cheese

Sweet potato pone

Delicious tomato pie

Zucchini brownies

Chocolate avocado mousse with blackberries and pistachios Sweet corn and
bacon ice cream