October Cooking Classes

October is a transition into the cool days and nights of fall. Chef Eva's Farm to Fork cooking classes for the month are perfect for this occasion. Outdoor grilling of pizza and a warm country breakfast.

All classes at the farm near Daingerfield
11:00 AM for about three hours
ALL CLASSES: $80/person
Please disregard online registration
Register by phone 903-645-3232

October 1
Grilled pizza


Orange berry cooler
Greer farm bacon and eggs pizza
Italian sausage and potato pizza
Chicken sausage spinach fresh basil and tomato pizza
Grilled pineapple, black berry and strawberry on Brie pizza
Grilled nacho pizza black beans and avocado and cilantro


October 22
Breakfast on the Farm


Irish coffee
Stuffed French toast croissants with preaches
Three cheese frittata with roasted peppers and salami
Eggs Benedict with homemade apple sausage and mustard hollandaise
Bacon and cheese hash brown muffins
Berry parfait with yogurt and homemade granola

Cooking Class Terms & Conditions


Farm to Fork Cooking Class
Terms & Conditions


Reservations (Please read our cancellation policy before making a reservation) Classes are by reservation only and must be paid for at the time the reservation is made. Call 903-645-3232 for availability and to make a reservation using a credit card. Space is filled on a first come, first served basis. Participants should be 14 or older. If your preferred class is full, we will place you on a waiting list. Your credit card will be charged at the time you make your reservation.

Cancellation Policy
Due to the financial impact of cancellations at the last minute, our cancellation policy is strictly followed. There are no exceptions regardless of the circumstances or nature of an emergency situation. If you cancel a reservation 21 days prior to a class, your class fee will be refunded less 50% as a cancellation charge. To lose no value, you may transfer your class reservation to another person. If cancellation is within 20 days of the class date, you forfeit the entire class fee. A substitution is allowed to avoid this. All refunds are by check.

Class Cancellation
We reserve the right to cancel any class at any time. Classes may be cancelled due to insufficient enrollment, illness of the instructor or inclement weather. Date of a class may change for unforeseen reasons and advance notice will be sent to you. In such instances, you can receive a full refund or you may choose to use the class fee paid as a credit toward another class. Recipes may be changed due to unavailability of ingredients.

Staying on the Farm
If you wish to combine a Farm to Fork Cooking Class and a weekend getaway, we offer accommodation in a lakeside cabin. Book early to avoid disappointment.

All classes are at The Greer Farm House and start at 11:00 AM
Gift certificates available
Reservations or Additional Information:

www.greerfarm.com | 903-645-3232 | eva@greerfarm.com

2016 Farm to Fork Cooking Classes

All classes at the farm near Daingerfield
11:00 AM for about three hours
ALL CLASSES: $80/person
Please disregard online registration
Register by phone 903-645-3232
Hands On- limited ot 16 participants



July 23
Refreshing summer vegetables and fruit


Watermelon and blackberry aqua Fresca
Sweet bell pepper, tomato and onion salad
Za'atar roast chicken with green parsley sauce
Fresh corn and jalapeño fritters.
Smoked potatoes and cucumbers with buttermilk dressing
Mini Pavlovas with peach curd and berries


August 13
Tacos and Salsas


Agua de Jamaica (hibiscus tea)
Grilled shrimp taco with spicy chipotle mayonnaise
Achiote marinated chicken tacos with Rajas de poblanos
Taqueria style carne asada tacos with avocado and tomatillo salsa
Pork tacos al pastor with chili and pineapple
Flan caramel


September 24
Grilled pizza


Orange berry cooler
Greer farm bacon and eggs pizza
Italian sausage and potato
Chicken sausage spinach fresh basil and tomato
Grilled pineapple, black berry and strawberry on Brie
Grilled nacho pizza black beans and avocado and cilantro


October 22
Breakfast on the Farm


Irish coffee
Stuffed French toast croissants with preaches
Three cheese frittata with roasted peppers and salami
Eggs Benedict with homemade apple sausage and mustard hollandaise
Bacon and cheese hash brown muffins
Berry parfait with yogurt and homemade granola

Cooking Class July 23

Refreshing summer Vegetables and Fruit
July 23 at the Farm
11:00 AM for about three hours
$80/person

Watermelon and blackberry aqua fresca
Sweet bell pepper, tomato and onion salad
Za'atar roasted chicken with green parsley sauce
Fresh corn and jalapeño fritters.
Smoked potatoes and cucumbers with buttermilk dressing
Mini Pavlovas with peach curd and berries


Register by phone 903-645-3232

June 11 Farm to Fork Cooking Class

Hands on Jam Making
Saturday June 11 at the farm near Daingerfield
11:00 am lasting about three hours
$80 per person Reservations 903-645-3232

Preparing homemade jam using fresh berries from the farm; blackberries and
blueberries.
Includes taking home a jar of each jam

June 18 Farm to Fork Cooking Class



Farm to Fork Cooking Class

In the Heart of Greer Farm Berry Field

Gluten free menu

Saturday June 18 at the farm 11:00 am

$80 per person Reservations 903-645-3232

Menu

Blackberry and vanilla mocktail (no alcohol)

Blueberry salsa with homemade chips

Blackberry, avocado, and candied pumpkin seed salad with ginger lime
vinaigrette

Blueberry balsamic glazed chicken

Purple potatoes and leek gratin

Mini blueberry cream pies with a walnut oat crust

February 6 Cooking Class


Winter Soups

Taking the chill out of winter with heart warming soup

Shrimp and snow pea soup
Creamy avocado soup with tomato Serrano relish
Lasagna soup
Chicken and sausage gumbo with coconut rice
Homemade French bread
Caramelized pears with ginger crisps

Cost $80
At the farm near Daingerfield
Saturday February 6, 2016
11:00 AM lasting about three hours

Call 903-645-3232 to register

This class can be repeated as a private class for six or more participants on another Saturday or other day of the week.

This is a hands on class. Participants will prepare the menu, but not all participants will make each item on the menu. We will work in teams.

Special Farm to Fork Cooking Class June 7

Special
June 7th Sunday
Farm to Fork Cooking Class
1:00 PM at the farm near Daingerfield


The June 6 class was so popular we have added a class.
Reservations 903-645-3232 $80/person. Hands-On

Celebrating the start of our blueberry-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

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

September Farm to Fork Cooking Classes

September Farm to Fork Cooking Classes
Three opportunities in September to visit the farm and participate in one of Chef Eva's very unique cooking classes. All classes start at 11:00 AM Registration online
www.greerfarm.com
Info 903-645-3232

September 6: Keeping Cool in Texas (An Oxymoron)
September 13: Breakfast Delights
September 27: The Art of Fermented Foods

Class details below

September 6
Keeping Cool in Texas (An Oxymoron) $80

August is the dog days of summer. It is hot as hell in every part of Texas with at least six weeks of hot days before the temps start to cool. You can beat the heat by preparing some savory dishes that are light, yet tasty. Really interesting is the combination of corn and coconut milk to make ice cream.

Peach lavender Aqua fresca
Heirloom tomato sandwich with basil pesto and fresh mozzarella
Balsamic roasted beet salad with Haute goat cheese (local cheese)
Green Gazpacho with shrimp and French bread croutons
Smoked salmon, avocado and sprouts spring roll
Coconut milk and fresh corn ice cream

September 13
Breakfast Delights $80

Our family has a tradition of preparing eggs benedict on Christmas morning. There is an art to this that you will acquire in this class and be able to impress your family when you prepare this unique dish. But why stop there when there are so many more interesting dishes that make breakfast a special meal.

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

September 27
The Art of Fermented Foods $80

One of the new trends in healthy living is to include fermented foods in your diet. Many might turn up their noses at this, but fermented foods can be tasty. Each of these is unique on its own. Step out and learn what’s vogue in today’s food world.

Kombucha
Sauerkraut or kimchi
Polish sour cucumbers
Crème fraiche
Homemade buttermilk
Sourdough bread

Farm to Fork Cooking Class: Keeping Cool in Texas

August 16
Keeping Cool in Texas (An Oxymoron)
$80 11:00 AM at the farm
Reservations online

August is the dog days of summer. It is hot as hell in every part of Texas with at least six weeks of hot days before the temps start to cool. You can beat the heat by preparing some savory dishes that are light, yet tasty. Really interesting is the combination of corn and coconut milk to make ice cream.

Peach lavender Aqua fresca
Heirloom tomato sandwich with basil pesto and fresh mozzarella
Balsamic roasted beet salad with Haute goat cheese (local cheese)
Green Gazpacho with shrimp and French bread croutons
Smoked salmon, avocado and sprouts spring roll
Coconut milk and fresh corn ice cream

Farm to Fork Cooking Class: Jam Making

July 19
Jam Making in the Greer Farm Kitchen
$85 11:00 AM at the farm
Reservations online

Mid-July is near the end of berry season on the farm. It’s a perfect time to capture the flavor of our lush, sweet berries to enjoy throughout the year. This is also the time of the year when peaches from Pittsburg are at their peak. This is a fun class and one that everyone enjoys every year.

Blueberries, blackberries and peach jams with herbal and spirit infusions
The ultimate BLT
Sparkling basil gin lemonade
(Take home three jars of jam)

Farm to Fork Cooking Class: Belizean Foods

Belizean Cooking
At the farm near Daingerfield
August 24, 2013 11:00 am  $80
Pasted Graphic

"yu kyaahn travl pahn emti stomak"
(Literally, this means you cannot travel on an empty stomach in Belizean creole)
Not everyone knows that Chef Eva was born and raised in Belize until she left for university.  Her earliest recollections are being in the kitchen when meals were prepared or eating Belizean street food when shopping or after school walking home.  The food of Belize has more character than Latin cuisine and has been influenced by the cuisine of the Caribbean islands and Africa.  What is prepared for this class are some of the most popular foods of Belize. We did not include the cow foot soup or salted pig tails

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

The photo was taken in Belize. It's a cashew fruit. The nut is not inside, outside.

Chef Eva Hits the Road: Austin

Chef Eva hits the road making a stop in Austin for the initial cooking class, of a series, focused on health and wellness-themed cooking. The focus is on healthy cooking practices for the Austin community. The class is Saturday, August 10th at 5:00 PM. The class cost is $25 and all proceeds will be donated to Slow Food Austin. For reservation email jennifer@clearpointwellness.com. Space is limited.

Click link below for more information.
eatlovehappiness2

Cooking with Spirits

Cooking With Spirits
Farm to Fork Cooking Class
Saturday, July 20, 2013 at the Farm
11:00 AM $85


Farm to Fork Cooking Class

Much has been said and written about the evils of rum, but when it comes to using sprits in cooking it’s another matter.  Can you  imagine how American cuisine suffered when we were forced to use bootleg Canadian whiskey or Arkansas moonshine in our kitchen.  The spirits we will use in this class bring out flavors you will be amazed by.  Don’t worry if you have qualms about consuming spirits.  These spirits will be cooked out and only their savory flavor will remain. 

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