Fruits and Vegetables to Plant in March

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Fruits

March is a great month for planting fruit bushes and fruit trees, and Daddy Pete’s Planting Mix is the perfect product to use for planting them. Here is a list of March fruits to plant: apples, blackberries, blueberries, figs, grapes, nectarines, peaches, pears, plums, raspberries, and strawberries.  Once you have planted these bushes and trees using our Planting Mix, we suggest using Daddy Pete’s Composted Cow Manure as a mulch around the surface area of the plant.  Where applicable, make sure you stay away from the trunk of the bush or tree approximately 12 inches all the way around it.

MARCH FRUITS

  • Peaches
  • Pears
  • Plums
  • Raspberries
  • Strawberries
  • Apples
  • Blackberries
  • Blueberries
  • Figs
  • Grapes
  • Nectarines

Vegetables

It’s time to step into spring and March is also a great month for planting greens and a few other vegetables.  We suggest using Daddy Pete’s Potting Mix for ease of planting for these 6 March items: collard greens, green peas, kale, mustard greens, potatoes, and turnips.

March Vegetables

  • Mustard Greens
  • Potatoes
  • Turnips
  • Collard Greens
  • Green Peas
  • Kale
BAKED APPLES   INGREDIENTS 4 good-quality apples (I like to use red apples, but baking apples, such as Granny Smith, work great to!) 1/4 cup chopped walnuts or pecans 1/4 cup packed brown sugar 2 Tbsp butter, room temperature 1/2 tsp cinnamon 1/2 cup water Caramel sauce, for topping, optional Ice cream, for topping, optional   INSTRUCTIONS Preheat oven to 350 degrees F. Use a paring knife to remove the stem and seeds from the apples, making a deep hole where the filling will go.  Combine the brown sugar, butter and cinnamon in a small bowl and mix well to combine. Add the nuts. Spoon mixture evenly into each of the apples. Add water to a small baking dish and place apples on top. Bake for about 40-45 minutes, or until apples are tender when pierced with a fork. Remove from oven and allow to cool before eating. Serve with ice cream and caramel sauce, if desired.   VIEW RECIPE SOURCE

BAKED APPLES

 

INGREDIENTS

4 good-quality apples (I like to use red apples, but baking apples, such as Granny Smith, work great to!)

1/4 cup chopped walnuts or pecans

1/4 cup packed brown sugar

2 Tbsp butter, room temperature

1/2 tsp cinnamon

1/2 cup water

Caramel sauce, for topping, optional

Ice cream, for topping, optional

 

INSTRUCTIONS

Preheat oven to 350 degrees F. Use a paring knife to remove the stem and seeds from the apples, making a deep hole where the filling will go. 

Combine the brown sugar, butter and cinnamon in a small bowl and mix well to combine. Add the nuts. Spoon mixture evenly into each of the apples. Add water to a small baking dish and place apples on top. Bake for about 40-45 minutes, or until apples are tender when pierced with a fork. Remove from oven and allow to cool before eating. Serve with ice cream and caramel sauce, if desired.

 

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GLAZED LEMON BLUEBERRY MUFFINS   INGREDIENTS For the Muffins 2 cups all-purpose flour ½ cup sugar ½ teaspoon sea salt 3 teaspoons baking powder ¼ cup coconut oil 1 cup milk I used 2 percent 1 egg 2 1/2 teaspoons lemon juice 1 tablespoon lemon zest 6 oz fresh blueberries washed and any stems removed For the Glaze 1/4 cup powdered sugar 2 tablespoons fresh lemon juice   INSTRUCTIONS Preheat oven to 400. In a large mixing bowl, mix the flour, sugar, sea salt and baking powder, and set aside. In a small mixing bowl, beat the egg slightly, and stir in the coconut oil, milk and lemon zest. Stir in the lemon juice Pour the liquid mixture into the flour mixture, and mix with a hand mixer until batter is smooth Stir in the blueberries Pour batter into lined muffin cups, and bake for 15 to 18 minutes or until toothpick inserted into center of muffins comes out clean Remove from oven, and set aside In a small bowl, mix the lemon juice with the powdered sugar, and lightly drizzle glaze over the tops of the muffins Enjoy!   VIEW RECIPE SOURCE

GLAZED LEMON BLUEBERRY MUFFINS

 

INGREDIENTS

For the Muffins

2 cups all-purpose flour

½ cup sugar

½ teaspoon sea salt

3 teaspoons baking powder

¼ cup coconut oil

1 cup milk I used 2 percent

1 egg

2 1/2 teaspoons lemon juice

1 tablespoon lemon zest

6 oz fresh blueberries washed and any stems removed

For the Glaze

1/4 cup powdered sugar

2 tablespoons fresh lemon juice

 

INSTRUCTIONS

Preheat oven to 400.

In a large mixing bowl, mix the flour, sugar, sea salt and baking powder, and set aside.

In a small mixing bowl, beat the egg slightly, and stir in the coconut oil, milk and lemon zest.

Stir in the lemon juice

Pour the liquid mixture into the flour mixture, and mix with a hand mixer until batter is smooth

Stir in the blueberries

Pour batter into lined muffin cups, and bake for 15 to 18 minutes or until toothpick inserted into center of muffins comes out clean

Remove from oven, and set aside

In a small bowl, mix the lemon juice with the powdered sugar, and lightly drizzle glaze over the tops of the muffins

Enjoy!

 

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BAKED FIGS WITH GOAT CHEESE   INGREDIENTS 6 medium-sized figs 80 grams or 2.8 oz soft goat cheese 2 tablespoons chopped walnuts 1 tablespoon chopped sage 2 tablespoons honey salt and freshly ground black pepper to taste   INSTRUCTIONS Preheat the oven to 200 °C or 390 °F. Cut off the stems and make an X cut in the top of each fig half way through. Stuff the figs with soft goat cheese using a teaspoon. Sprinkle some chopped walnuts and sage over your stuffed figs and drizzle them with honey. Add salt and freshly ground black pepper to taste. Broil for about 5 minutes or until they look soft and release juice. Serve them warm or cold with a glass of wine. Enjoy!   VIEW RECIPE SOURCE

BAKED FIGS WITH GOAT CHEESE

 

INGREDIENTS

6 medium-sized figs

80 grams or 2.8 oz soft goat cheese

2 tablespoons chopped walnuts

1 tablespoon chopped sage

2 tablespoons honey

salt and freshly ground black pepper to taste

 

INSTRUCTIONS

Preheat the oven to 200 °C or 390 °F. Cut off the stems and make an X cut in the top of each fig half way through.

Stuff the figs with soft goat cheese using a teaspoon. Sprinkle some chopped walnuts and sage over your stuffed figs and drizzle them with honey. Add salt and freshly ground black pepper to taste.

Broil for about 5 minutes or until they look soft and release juice. Serve them warm or cold with a glass of wine. Enjoy!

 

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SPRING PEA DIP WITH ALMONDS, GINGER, AND CILANTRO   INGREDIENTS 2 cup fresh green peas 2 inches fresh ginger, grated ½ cup raw almonds 2 heaping cups fresh cilantro leaves and stems juice ½ lime, about 1 tablespoon pinch salt 2 Tablespoons olive oil   INSTRUCTIONS Add all of the ingredients except the olive oil to a food processor. Pulse everything until finely chopped. With the food processor running drizzle in the olive oil and blend until smooth with a little texture. Serve with crostini, carrot sticks, cucumber slices, bell pepper wedges, or seed crackers. Store leftovers in an airtight container for up to 5 days.   VIEW RECIPE SOURCE

SPRING PEA DIP WITH ALMONDS, GINGER, AND CILANTRO

 

INGREDIENTS

2 cup fresh green peas

2 inches fresh ginger, grated

½ cup raw almonds

2 heaping cups fresh cilantro leaves and stems

juice ½ lime, about 1 tablespoon

pinch salt

2 Tablespoons olive oil

 

INSTRUCTIONS

Add all of the ingredients except the olive oil to a food processor.

Pulse everything until finely chopped.

With the food processor running drizzle in the olive oil and blend until smooth with a little texture.

Serve with crostini, carrot sticks, cucumber slices, bell pepper wedges, or seed crackers.

Store leftovers in an airtight container for up to 5 days.

 

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MUSTARD GREEN AND SWEET ONION FRITTATA   INGREDIENTS 3 tablespoons extra-virgin olive oil 1 large sweet onion, diced 1 1/2 pounds mustard greens, stems discarded and leaves coarsely chopped 16 large eggs, beaten Kosher salt and freshly ground pepper 1/3 cup grated Parmigiano-Reggiano   INSTRUCTIONS Preheat the oven to 350°. In a large ovenproof nonstick skillet, heat 1 tablespoon of the oil. Add the onion and cook over moderately high heat until golden brown, 10 minutes. Add the greens and cook until wilted. Season the eggs with salt and pepper and whisk in the remaining 2 tablespoons of oil. Pour the eggs into the skillet and cook over moderate heat until the bottom and sides begin to set. Lift the sides of the frittata to allow the uncooked eggs to seep under. Continue cooking until the bottom is set and the top is still runny, 3 minutes. Sprinkle the Parmigiano-Reggiano on top. Transfer the skillet to the oven and bake for about 8 minutes, until the center of the frittata is set. Slide the frittata onto a cutting board. Cut into 1 1/2-inch squares and serve hot, warm or at room temperature.   VIEW RECIPE SOURCE

MUSTARD GREEN AND SWEET ONION FRITTATA

 

INGREDIENTS

3 tablespoons extra-virgin olive oil

1 large sweet onion, diced

1 1/2 pounds mustard greens, stems discarded and leaves coarsely chopped

16 large eggs, beaten

Kosher salt and freshly ground pepper

1/3 cup grated Parmigiano-Reggiano

 

INSTRUCTIONS

Preheat the oven to 350°. In a large ovenproof nonstick skillet, heat 1 tablespoon of the oil. Add the onion and cook over moderately high heat until golden brown, 10 minutes. Add the greens and cook until wilted.

Season the eggs with salt and pepper and whisk in the remaining 2 tablespoons of oil. Pour the eggs into the skillet and cook over moderate heat until the bottom and sides begin to set. Lift the sides of the frittata to allow the uncooked eggs to seep under. Continue cooking until the bottom is set and the top is still runny, 3 minutes. Sprinkle the Parmigiano-Reggiano on top.

Transfer the skillet to the oven and bake for about 8 minutes, until the center of the frittata is set. Slide the frittata onto a cutting board. Cut into 1 1/2-inch squares and serve hot, warm or at room temperature.

 

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EASY PEACH & BASIL FLATBREAD   INGREDIENTS 2 large naan breads 1 Tablespoon olive oil ½ teaspoon crushed garlic ½ peach, thinly sliced 4 oz fresh mozzarella, sliced 15 basil leaves, chopped ½ cup balsamic vinegar (optional)   INSTRUCTIONS Preheat oven to 350 degrees. Mix oil and garlic in a small bowl. Brush the oil mixture over the naan bread. Place the bread on a sprayed cookie sheet. First add your slices of mozzarella. Then place your sliced peaches on top. Sprinkle salt and pepper on both naan breads. Bake for 25 minutes or until the cheese is brown and bubbly. Sprinkle basil leaves on top. While the flat breads are cooking, add the vinegar to a small sauce pan. Bring to a boil and then lower to simmer. Cook until the vinegar reduces and becomes a bit thicker. Drizzle the vinegar over the cooked flatbreads, cut and serve.   VIEW RECIPE SOURCE

EASY PEACH & BASIL FLATBREAD

 

INGREDIENTS

2 large naan breads

1 Tablespoon olive oil

½ teaspoon crushed garlic

½ peach, thinly sliced

4 oz fresh mozzarella, sliced

15 basil leaves, chopped

½ cup balsamic vinegar (optional)

 

INSTRUCTIONS

Preheat oven to 350 degrees.

Mix oil and garlic in a small bowl.

Brush the oil mixture over the naan bread.

Place the bread on a sprayed cookie sheet.

First add your slices of mozzarella.

Then place your sliced peaches on top.

Sprinkle salt and pepper on both naan breads.

Bake for 25 minutes or until the cheese is brown and bubbly.

Sprinkle basil leaves on top.

While the flat breads are cooking, add the vinegar to a small sauce pan.

Bring to a boil and then lower to simmer. Cook until the vinegar reduces and becomes a bit thicker.

Drizzle the vinegar over the cooked flatbreads, cut and serve.

 

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SAUTEED CHICKEN WITH FRESH PLUM SALSA   INGREDIENTS 3 ripe plums, pitted and diced 1 small jalapeno pepper, seeded and diced 3 tablespoons chopped fresh basil 2 tablespoons chopped red onion 1 tablespoon lime juice 1 teaspoon salt, divided 1/2 teaspoon pepper, divided 2 tablespoons + 1/2 teaspoon brown sugar, divided 1/2 teaspoon ground cumin 6 chicken breast cutlets 1 tablespoon olive oil   INSTRUCTIONS In a medium bowl, stir together diced plums, jalapeno, basil, onion, lime juice, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon brown sugar. Set aside (or refrigerate if making ahead). In a small bowl combine remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 tablespoons brown sugar and cumin. Rub the brown sugar mixture over the chicken cutlets. Heat oil in a large skillet over medium heat. Add chicken and cook for about 4 minutes per side, or until cooked through. Top with plum salsa and serve.   VIEW RECIPE SOURCE

SAUTEED CHICKEN WITH FRESH PLUM SALSA

 

INGREDIENTS

3 ripe plums, pitted and diced

1 small jalapeno pepper, seeded and diced

3 tablespoons chopped fresh basil

2 tablespoons chopped red onion

1 tablespoon lime juice

1 teaspoon salt, divided

1/2 teaspoon pepper, divided

2 tablespoons + 1/2 teaspoon brown sugar, divided

1/2 teaspoon ground cumin

6 chicken breast cutlets

1 tablespoon olive oil

 

INSTRUCTIONS

In a medium bowl, stir together diced plums, jalapeno, basil, onion, lime juice, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon brown sugar. Set aside (or refrigerate if making ahead).

In a small bowl combine remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 tablespoons brown sugar and cumin. Rub the brown sugar mixture over the chicken cutlets.

Heat oil in a large skillet over medium heat. Add chicken and cook for about 4 minutes per side, or until cooked through. Top with plum salsa and serve.

 

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eASY & hEALTHY RASPBERRY YOGURT MUFFINS   INGREDIENTS 1 3/4 cups all-purpose flour 1/3 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 (6 ounce) carton raspberry yogurt 1/3 cup canola oil 1 egg 1 cup raspberries   INSTRUCTIONS Preheat oven to 400 degrees F. Spray, grease or put paper liners in 12 (2 3/4 inch) muffin cups. In a medium mixing bowl, stir together dry ingredients. In a small bowl, beat together yogurt, oil and egg. Stir yogurt mixture and raspberries into dry mixture until almost blended. Add raspberries and stir until batter is just blended. Do not over mix. Spoon into prepared muffin cups. Bake until nicely browned, about 20 minutes.   VIEW RECIPE SOURCE

eASY & hEALTHY RASPBERRY YOGURT MUFFINS

 

INGREDIENTS

1 3/4 cups all-purpose flour

1/3 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 (6 ounce) carton raspberry yogurt

1/3 cup canola oil

1 egg

1 cup raspberries

 

INSTRUCTIONS

Preheat oven to 400 degrees F.

Spray, grease or put paper liners in 12 (2 3/4 inch) muffin cups.

In a medium mixing bowl, stir together dry ingredients.

In a small bowl, beat together yogurt, oil and egg.

Stir yogurt mixture and raspberries into dry mixture until almost blended.

Add raspberries and stir until batter is just blended. Do not over mix.

Spoon into prepared muffin cups.

Bake until nicely browned, about 20 minutes.

 

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CROCKPOT BLACKBERRY COBBLER   INGREDIENTS 2 cups Blackberries (washed) 1 cup flour 1 cup milk 1¼ cup sugar, divided ¼ cup melted butter   INSTRUCTIONS In a bowl mix together flour, milk, 1 cup sugar, & butter until batter forms. Pour into a greased 4 qt crockpot. Sprinkle in the washed blackberries. Top with the final ¼ cup of sugar. Cover and cook on high 2 - 2½ hours. Serve with ice cream or whipped cream. Gluten Free - Use a gluten free flour mix. Dairy free -Use a milk substitute like almond milk, and coconut oil or vegetable oil in place of the butter.   VIEW RECIPE SOURCE

CROCKPOT BLACKBERRY COBBLER

 

INGREDIENTS

2 cups Blackberries (washed)

1 cup flour

1 cup milk

1¼ cup sugar, divided

¼ cup melted butter

 

INSTRUCTIONS

In a bowl mix together flour, milk, 1 cup sugar, & butter until batter forms. Pour into a greased 4 qt crockpot. Sprinkle in the washed blackberries. Top with the final ¼ cup of sugar.

Cover and cook on high 2 - 2½ hours.

Serve with ice cream or whipped cream.

Gluten Free - Use a gluten free flour mix.

Dairy free -Use a milk substitute like almond milk, and coconut oil or vegetable oil in place of the butter.

 

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CROCK-POT COLLARD GREENS AND HAM HOCKS   INGREDIENTS 2 lbs collard greens, washed & cut 2 large smoked ham hocks 1 large yellow onion, chopped 1 tbsp minced garlic 2 large jalapeno peppers, chopped 1 tsp seasoning salt 1 tsp black pepper 2 tbsp apple cider vinegar 8 cups water   INSTRUCTIONS Place the ham hocks, onions, garlic, and peppers into the slow cooker, then turn pour in 8 cups of water. Put the lid on the slow cooker, then set on high for 6 hours. After 4 hours the ham hocks should be tender and falling off of the bone. Start adding in the collard greens. Sprinkle in the salt & pepper, then add in the apple cider vinegar. Give everything a stir, then let cook for two more hours. Serve and enjoy   VIEW RECIPE SOURCE

CROCK-POT COLLARD GREENS AND HAM HOCKS

 

INGREDIENTS

2 lbs collard greens, washed & cut

2 large smoked ham hocks

1 large yellow onion, chopped

1 tbsp minced garlic

2 large jalapeno peppers, chopped

1 tsp seasoning salt

1 tsp black pepper

2 tbsp apple cider vinegar

8 cups water

 

INSTRUCTIONS

Place the ham hocks, onions, garlic, and peppers into the slow cooker, then turn pour in 8 cups of water.

Put the lid on the slow cooker, then set on high for 6 hours.

After 4 hours the ham hocks should be tender and falling off of the bone.

Start adding in the collard greens.

Sprinkle in the salt & pepper, then add in the apple cider vinegar.

Give everything a stir, then let cook for two more hours.

Serve and enjoy

 

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PECAN GRAPE SALAD   INGREDIENTS 2 cups green grapes, halved 2 cups red grapes, halved 1 (8 oz.) package cream cheese, room temperature 1 cup pecans 1 cup sour cream 1/2 cup sugar 1 1/2 teaspoons vanilla extract Topping 2 cups pecans, chopped 1 cup brown sugar   INSTRUCTIONS In a large bowl, mix together cream cheese, sour cream, sugar, and vanilla extract. Once smooth, fold in red and green grapes. Mix together, then fold in 1 cup pecans. In a separate bowl, toss together topping ingredients (pecans and brown sugar) until all nuts are coated. Sprinkle mixture on top of grape salad, then refrigerate for at least 2 hours, or until chilled. Serve chilled and enjoy!   VIEW RECIPE SOURCE

PECAN GRAPE SALAD

 

INGREDIENTS

2 cups green grapes, halved

2 cups red grapes, halved

1 (8 oz.) package cream cheese, room temperature

1 cup pecans

1 cup sour cream

1/2 cup sugar

1 1/2 teaspoons vanilla extract

Topping

2 cups pecans, chopped

1 cup brown sugar

 

INSTRUCTIONS

In a large bowl, mix together cream cheese, sour cream, sugar, and vanilla extract.

Once smooth, fold in red and green grapes. Mix together, then fold in 1 cup pecans.

In a separate bowl, toss together topping ingredients (pecans and brown sugar) until all nuts are coated.

Sprinkle mixture on top of grape salad, then refrigerate for at least 2 hours, or until chilled.

Serve chilled and enjoy!

 

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SIMPLE KALE SALAD WITH LEMON VINAIGRETTE   INGREDIENTS 2 bunches kale, fibrous stems (in the middle of the leaf) removed ½ cup grated Parmesan cheese ½ cup slivered almonds For the dressing: 2 tablespoons fresh squeezed lemon juice ¼ cup extra virgin olive oil ½ teaspoon garlic, grated 1 teaspoon Dijon mustard ½ teaspoon salt ⅛ teaspoon pepper   INSTRUCTIONS For the kale, remove the fibrous stems, leaving you with just the greens. On your cutting board, pile all the leaves on top of each other and massage with your hands for about three to five minutes, until the leaves are no longer bitter. You use a similar motion as you would kneading bread! Move the leaves around every several kneads so you aren't massaging some more than others. I know it sounds weird, but it really works!! Slice the massaged kale into bite size pieces To make the dressing, add all ingredients to a bowl and whisk together until thoroughly combined To assemble the salad, place the kale, almonds, and Parmesan into a large bowl. Top with dressing and toss to combine You may need less dressing (or maybe a little more) depending on the size of your bunches of kale. Just dress to your preference. The dressing is super easy to whip up if you need to make a little extra (for extra large bunches!)   VIEW RECIPE SOURCE

SIMPLE KALE SALAD WITH LEMON VINAIGRETTE

 

INGREDIENTS

2 bunches kale, fibrous stems (in the middle of the leaf) removed

½ cup grated Parmesan cheese

½ cup slivered almonds

For the dressing:

2 tablespoons fresh squeezed lemon juice

¼ cup extra virgin olive oil

½ teaspoon garlic, grated

1 teaspoon Dijon mustard

½ teaspoon salt

⅛ teaspoon pepper

 

INSTRUCTIONS

For the kale, remove the fibrous stems, leaving you with just the greens. On your cutting board, pile all the leaves on top of each other and massage with your hands for about three to five minutes, until the leaves are no longer bitter. You use a similar motion as you would kneading bread! Move the leaves around every several kneads so you aren't massaging some more than others. I know it sounds weird, but it really works!!

Slice the massaged kale into bite size pieces

To make the dressing, add all ingredients to a bowl and whisk together until thoroughly combined

To assemble the salad, place the kale, almonds, and Parmesan into a large bowl. Top with dressing and toss to combine

You may need less dressing (or maybe a little more) depending on the size of your bunches of kale. Just dress to your preference. The dressing is super easy to whip up if you need to make a little extra (for extra large bunches!)

 

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NECTARINE SMOOTHIE   INGREDIENTS 3 ripe nectarines, peeled and chopped (see note 1) 1 cup plain yogurt (see note 2) 1 cup milk 1 tablespoon honey   INSTRUCTIONS Place all ingredients in a blender and blend until smooth. Serve immediately or refrigerate until serving.   VIEW RECIPE SOURCE

NECTARINE SMOOTHIE

 

INGREDIENTS

3 ripe nectarines, peeled and chopped (see note 1)

1 cup plain yogurt (see note 2)

1 cup milk

1 tablespoon honey

 

INSTRUCTIONS

Place all ingredients in a blender and blend until smooth. Serve immediately or refrigerate until serving.

 

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AMISH FRIED PEARS   INGREDIENTS 1 fresh pear per person, peeled and diced 1 tablespoon brown sugar per pear used 1/4 teaspoon cinnamon per pear used 1 tablespoon butter per pear used   INSTRUCTIONS Melt the butter until bubbling.  Add the pears and other ingredients. Cook the mixture, stirring occasionally to prevent sticking. The pears are done when fully coated with the other ingredients, and browned until crispy.  Serve warm and enjoy!   VIEW RECIPE SOURCE

AMISH FRIED PEARS

 

INGREDIENTS

1 fresh pear per person, peeled and diced
1 tablespoon brown sugar per pear used
1/4 teaspoon cinnamon per pear used
1 tablespoon butter per pear used

 

INSTRUCTIONS

Melt the butter until bubbling.  Add the pears and other ingredients.

Cook the mixture, stirring occasionally to prevent sticking.

The pears are done when fully coated with the other ingredients, and browned until crispy.  Serve warm and enjoy!

 

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WHOLE 30 POTATOES WITH ROSEMARY   INGREDIENTS 1 1/2 lbs russet potatoes 2 Tablespoons olive oil 6-8 garlic cloves, chopped 2 TB rosemary, chopped Salt and pepper   INSTRUCTIONS Preheat the oven to 400 F. Slice the potatoes on a mandolin or with a sharp chef's knife, in 1/8 inch rounds. Place in a large bowl and evenly coat with olive oil, salt, and pepper. Lay the potatoes flat in an oven-safe dish and top with garlic and rosemary. Bake for 40 minutes, stirring or flipping potatoes at 20 minutes, if necessary. Serve hot!   VIEW RECIPE SOURCE

WHOLE 30 POTATOES WITH ROSEMARY

 

INGREDIENTS

1 1/2 lbs russet potatoes

2 Tablespoons olive oil

6-8 garlic cloves, chopped

2 TB rosemary, chopped

Salt and pepper

 

INSTRUCTIONS

Preheat the oven to 400 F.

Slice the potatoes on a mandolin or with a sharp chef's knife, in 1/8 inch rounds. Place in a large bowl and evenly coat with olive oil, salt, and pepper.

Lay the potatoes flat in an oven-safe dish and top with garlic and rosemary.

Bake for 40 minutes, stirring or flipping potatoes at 20 minutes, if necessary. Serve hot!

 

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STRAWBERRY CHEESECAKE LUSH   INGREDIENTS 1 package Golden Oreos (36 cookies) 6 tablespoons butter, melted 8 ounces softened cream cheese 1 cup powdered sugar 1 (16-ounce) container Cool Whip, divided 2 packages (3.4 ounce each) instant cheesecake pudding mix 3 cups milk 3½ cups sliced strawberries   INSTRUCTIONS Crush the entire package of Oreos. A food processor would work great for this - I don't have one, so I just placed my cookies in a gallon sized Ziplock bag and crushed them with a rolling pin. When the cookies are fine crumbs, transfer them to a large bowl and mix in 6 tablespoons of melted butter. Press the cookie mixture into a 9x13 pan and refrigerate while you prepare the remaining layers. Next, beat together 1 cup of powdered sugar, the cream cheese, and 1 cup of Cool Whip. Spread over your cookie layer. For the next layer, mix together the pudding mix, milk, and another 1 cup of Cool Whip. Spread over the cream cheese layer. Layer the sliced strawberries on top, and spread the remaining Cool Whip on top. Keep refrigerated until ready to serve.   VIEW RECIPE SOURCE

STRAWBERRY CHEESECAKE LUSH

 

INGREDIENTS

1 package Golden Oreos (36 cookies)

6 tablespoons butter, melted

8 ounces softened cream cheese

1 cup powdered sugar

1 (16-ounce) container Cool Whip, divided

2 packages (3.4 ounce each) instant cheesecake pudding mix

3 cups milk

3½ cups sliced strawberries

 

INSTRUCTIONS

Crush the entire package of Oreos. A food processor would work great for this - I don't have one, so I just placed my cookies in a gallon sized Ziplock bag and crushed them with a rolling pin. When the cookies are fine crumbs, transfer them to a large bowl and mix in 6 tablespoons of melted butter. Press the cookie mixture into a 9x13 pan and refrigerate while you prepare the remaining layers.

Next, beat together 1 cup of powdered sugar, the cream cheese, and 1 cup of Cool Whip. Spread over your cookie layer.

For the next layer, mix together the pudding mix, milk, and another 1 cup of Cool Whip. Spread over the cream cheese layer.

Layer the sliced strawberries on top, and spread the remaining Cool Whip on top.

Keep refrigerated until ready to serve.

 

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MASHED TURNIPS WITH BACON AND CHIVES   INGREDIENTS 8 cups of chopped turnips (about 10-12 medium turnips), peeled and diced bone broth or water for boiling ½ pound of bacon 2 tablespoons bacon fat 2 tablespoons butter or ghee, melted ¼ teaspoon garlic powder ⅛ teaspoon onion powder sea salt and pepper, to taste 2 tablespoons fresh chives, snipped or chopped   INSTRUCTIONS Put diced turnips is a large pot and fill with water or bone broth. Bring to a boil and let simmer, uncovered, for at least 30 minutes or until tender (the longer you simmer, the better because the less bitter it will be. Sometimes I let them simmer for over an hour!) While the turnips are cooking, cook your bacon in skillet over medium heat until crispy. Reserve 2 tablespoons of bacon grease and then crumble your bacon. Once turnips are done simmering, drain well. Return turnips to pot and add all remaining ingredients, except the bacon and chives. Mash to desired consistency. Fold in bacon. Top with fresh chopped chives. Enjoy!   VIEW RECIPE SOURCE

MASHED TURNIPS WITH BACON AND CHIVES

 

INGREDIENTS

8 cups of chopped turnips (about 10-12 medium turnips), peeled and diced

bone broth or water for boiling

½ pound of bacon

2 tablespoons bacon fat

2 tablespoons butter or ghee, melted

¼ teaspoon garlic powder

⅛ teaspoon onion powder

sea salt and pepper, to taste

2 tablespoons fresh chives, snipped or chopped

 

INSTRUCTIONS

Put diced turnips is a large pot and fill with water or bone broth.

Bring to a boil and let simmer, uncovered, for at least 30 minutes or until tender (the longer you simmer, the better because the less bitter it will be. Sometimes I let them simmer for over an hour!)

While the turnips are cooking, cook your bacon in skillet over medium heat until crispy.

Reserve 2 tablespoons of bacon grease and then crumble your bacon.

Once turnips are done simmering, drain well.

Return turnips to pot and add all remaining ingredients, except the bacon and chives.

Mash to desired consistency.

Fold in bacon.

Top with fresh chopped chives.

Enjoy!

 

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