(902) 396-5558 is the Farm number!
Cook bacon until crisp, crumble for large bacon bits, set aside.
Cook Green beans (either boil, or in a frying pan on medium). They should still be a little crunchy, don’t let them go soft!
When beans are done, mix beans, bacon and parmesan cheese together with butter and a little garlic and serve!
All products can be purchased from Nova Scotia farmers ( except maybe Parmesan cheese)
Apple- 6 peeled and sliced apples
Rhubarb- 3 cup diced fresh or frozen rhubarb and a 1/3 cup of sugar
To make a crunchy crisp substitute for flour- 1/3 cup of flour and 2/3 cups rolled oats
Cream together- butter and brown sugar
Stir until crumbly a mixture of flour and cinnamon
Arrange in a greased baking dish- Fruit and Sprinkle with crumble mixture
Cook until fruit is tender and topping golden brown
Preheat oven 375 degrees
Dressing- mix together
Pour dressing over-
Feta cheese (crumbled or cut into tiny pieces)
5 lbs tomatoes (about 10 cups) blanched and seeds out
2 spanish onions
2 red peppers
2 green peppers
2 buds of garlic
10 oz tomatoe paste
1 ½ cup white vinegar
1 cup brown sugar
2 tbsp salt
4 tsp paprika
4 tsp red pepper flakes
Simmer for 2 hours
Makes approximately 24 - 250 ml jars
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
2 tablespoons vegetable oil
2 tablespoons vinegar
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
1 box of golden cake mix
1 small container of whipping cream
5 c. Rhubarb
1 c. of sugar
Follow box directions
Put in 9x13 pan
Pour rhubarb over the batter
Pour sugar over rhubarb and batter
Pour whipping cream on top
Bake 350 for 40-45 min
cut squash into cubes
Toss with olive oil, salt and pepper.
Roast in oven, 375, until it starts to brown and is soft.
Meanwhile,cut up 2 onions, sauté in olive oil until soft (in soup pot)
Add 2 tbl curry powder. Sauté until fragrant -about 1 minute.
Add squash. Cover with chicken broth. Cook until soft and then Blend.
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