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I’m sure you’ve heard that we’re putting a spotlight on rutabaga! Rutabaga isn’t everyone’s go-to produce, but it’s great to incorporate into a wide variety of dishes. It’s just as easy to prepare as potatoes, but lighter in calories and richer in vitamins and nutrients.

Health Benefits:

  • Low-Carb
  • High-Energy (Potassium & Manganese)
  • Metabolism Boost (Phosphorus)
  • Stress Combatant (Magnesium)
  • Levels Nervous System (Vitamin B6)
  • Great Supplement for Fiber, Thiamin, and Calcium

Because it’s a natural pick-me-up, this is a great item to include in your meal-prep for the week. Here are a couple ideas that will help you get it into your lunch box.

Dice into a Hearty Stew

You can never go wrong with comfort food! It’s filling, easy to pack into a heat-safe container, and tastes great all year long.

Pureed Rutabaga

Rutabaga can make a great side dish! For extra flavor, boil diced rutabaga and carrots, and then puree the vegetables with butter, brown sugar, and salt.

Break out the Spiralizer!

Spiralized vegetables is always an easy way to get in all of your nutrients. Like a salad, you can dress it with all of your favorite garnish and dressings. However you choose to prepare your rutabaga, make sure to incorporate it into something you’ll enjoy!


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This week, we’re bringing back a Southern classic: rendered lard! This everyday favorite fell out of popular use in substitution of butter. Despite many myths about rendered lard, it offers a great alternative that’s low in saturated fats, great for the heart, and back in fashion with the low-carb Keto diet.


Best Uses of Rendered Lard:

  • Makes the best fried chicken breading
  • Creates flakier pie crusts for a gourmet flair
  • Boosting your diet with more Vitamin D
  • Absorbs the tasty flavors of your dish
  • Eliminates the need for greasy oils and sprays
  • Clean, healthy eating that goes back centuries

One of the great things about rendered lard is that it’s environmentally friendly and lasts long in your kitchen! Bring back the tradition of bold, hearty flavors with our local availability at Farm2Counter.

Click Here for our Biscuits & Gravy Recipe

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Hey, all!

This is Sierra: writer, college student, coffee enthusiast, and new to the Farm 2 Counter family! I’m excited to adopt this blogging platform, and look forward to sharing some of our fun recipes, cooking tips, and basically everything you could ever want to know about spicing up your organic lifestyle. Some of my personal interests also include fitness and travel, and I’m a bit of a Harry Potter nerd as well. #ravenclaw 😉

So, to get started, I’m introducing my favorite kitchen tool: a spiralizer!

Spiralizing is a tasty way to eliminate calories and carbs without cutting out your favorite meals, plus it’s a creative way to enjoy your favorite fruits and vegetables. Also, just a heads up, I’m no chef –but we’ll come back to that later. The point is: if I can do it, it’s pretty easy.

There’s a spiralizer for any dish. You can get a small handheld one for infrequent use, or there are electric options that do the work for you. The spiralizer featured below is electric. You feed the produce through the machine, and it creates a noodle-like texture. If you choose your spiralizer right, you can interchange the blades for clean julienne slices or restaurant-quality cuts. To a chef, a spiralizer ensures a gourmet plating style. To me, it’s a fun tool that makes healthy eating a little easier and more enjoyable 🙂


Spiralizers are great for:

  • Low-Carb Diets
  • Pasta Substitutes
  • Improving Health Value
  • Inexpensive Meals
  • Fun Plating Designs

You can check out our newest spiralizer recipe HERE! Feel free to make it your own and be creative! For any questions, pointers, or substitutions, don’t hesitate to ask! Just pop me an email at hello@farm2counter.com. See you next week!

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Hows about something sweet to go with that world famous pulled pork? These sweet fries are easy and even a little healthy! Baked in the oven with olive oil, sea salt and pepper. Now you could always sprinkle a little brown sugar on them ; )

We have 1lb bulk bags of sea salt available to add on to your bag this week for only $0.88. Please let us know in your comments when you order if you’d like to add a pound!

Oven Baked Sweet Potato Fries
by Vintage Cookery

  • 2-3 Sweet potatoes
  • Olive oil
  • Sea Salt
  • Cracked black pepper
  • Brown Sugar

    Preheat your oven to 450 degrees. Peel your sweet taters. Cut them down the middle long ways, then cut those halves down longways again. Set the large slices flat on your cutting board and slice to make long fries (a little on the thin side will cook more evenly).
    Put onto a parchment lined sheet pan or cookie sheet and drizzle with olive oil and toss to coat. Put in hot oven for 10-15 minutes. Remove and toss, then put back into the oven and bake an additional 10-15 min, until fries are colored and looking crispy then remove. Sprinkle with salt, pepper, and brown sugar to taste. Serve with garlic aioli, mayo mixed with a few fresh cloves of minced garlic.

    Chef’s tip: If you want to add even more flavor, after tossing in olive oil, add some fresh chopped rosemary before baking!

    Have Personal Chef Austin Merath and lovely assistant Amy Merath with Vintage Cookery cater your next get together, party, or dinner! Check us out at CulinaryWizard.flavors.me

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Easy As Apple Pie Tacos are such a fun twist on a classic apple pie recipe!

The shells of these tacos are made from tortillas cut with a round cookie cutter and fried crisp and dusted with cinnamon sugar.  They only take about 20 seconds each to make and can be made days ahead of time.

If you are having a party, you can keep the filling warm in a small slow cooker with the shells beside and people can fill them as they like or set a mini muffin tin upside down and cover it with a pretty cloth napkin as a holder, works perfectly!


Taco Shells

  • 6 large Flour Tortillas
  • Oil for frying (Coconut Oil, Safflower Oil, Sunflower oil or Peanut Oil)
  • ⅔ cup organic sugar
  • 2 teaspoons cinnamon


  • 2lb  apples
  • 1½ tablespoons butter
  • 3 tablespoons organic brown sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cinnamon
  • 1 teaspoon cornstarch
  • ½ cup water (divided)


  • Whipped Heavy Cream with Simple Syrup
  • Caramel sauce (store bought or homemade)

Taco Shells

  1. Using a 3.5 circle cutter to cut out circles from your tortillas. You should get about 5 from each tortilla. (You can use any size cutter but this was the perfect size for a 2-3 bite taco).
  2. Combine sugar & cinnamon in a bowl and set aside. Heat about 1½” of oil in a pan on the stove over medium heat. Use a little scrap of tortilla to put in the oil and make sure it’s good & bubbly.
  3. Using tongs, place one circle in the oil for about 5 seconds. Flip it over and fold it in half holding it folded for about 5 seconds or until browned. Flip over and fry the other side until crispy. Immediately remove from the oil giving it a little shake and place into the cinnamon sugar.
  4. Set on a pan to cool. You can leave these at room temperature for up to 3 days.


  1. Peel and dice apples. Toss with lemon juice.
  2. Over medium heat stir together butter, chopped apples, cinnamon and brown sugar. Add about ¼ cup water and let cook on medium heat for about 4 minutes. Stir 1 teaspoon cornstarch into remaining water and add to pan. Continue cooking until most of the liquid is gone and apples are soft.


Spoon in the filling as little or as much as you would like 😉  Feel free to top with Whipped Cream and drizzle with some Caramel Sauce!  Enjoy these Easy As Pie Taco Treats!!!  

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  • lbs pork ribs (Add Spare Ribs to any bag for $5.55 a pound)
  • 3⁄4 cup organic light brown sugar
  • teaspoon hickory smoke salt or sea salt
  • tablespoon paprika
  • tablespoon garlic powder
  • 12teaspoon ground red pepper (optional)
  • cups of your favorite barbecue sauce 


  1. Preheat oven to 300 degrees f.
  2. Put on some music and pour yourself a glass of what ever you like to drink 🙂
  3. Mix together the sugar and spices to make the rub.
  4. Apply rub to ribs on all sides.
  5. Lay ribs on two layers of foil, shiny side out and meaty side down.
  6. Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
  7. Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
  8. Remove from oven.
  9. Heat broiler.
  10. Cut ribs into serving sized portions of 2 or 3 ribs.
  11. Arrange on broiler pan, bony side up.
  12. Brush on sauce.
  13. Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
  14. Turn ribs over.
  15. Repeat on other side.
  16. Alternately, you can grill the ribs on your grill to cook on the sauce.
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This week we’re making a crown pleaser, Spanish corn dip! Its easy to throw together, and easy to customize to your liking. We’ve included some chef recommended ingredient additions that you can add to this weeks bag on your order, just let us know what you’d like to add when you order!

Creamy Spanish Corn Dip

by Vintage Cookery

  • 2 ears sweet corn, kernels cut off cob
  • 2 clove garlic, minced
  • 1/2 onion, small diced
  • 3 tablespoons mayonaise
  • 1 tomato, diced
  • juice of 1 lime
  • 1 teaspoon chili powder
  • 1 teaspoon paprika (smoked if you have it)
  • 3 scallions, sliced
  • 3 tablespoons queso fresco cheese, crumbled, (or crumbled feta)
  • sea salt, to taste

Chef Austin recommends adding

  • 1 small red bell pepper, diced [$1.00]
  • 1/2 lb ground pork sausage, local [$5.55 lb]
  • 1 jalapeno, seeds removed, minced [$1.00]
  • 2 tablespoons chopped fresh cilantro

In a large skillet, melt butter on medium-high heat. (If you are cooking with fresh pork sausage, brown this first in a large skillet) When melted, add corn, onion, garlic, (if you have it, any other veggies like bell peppers, jalapenos, etc) and cook for 10-15 minutes, until corn and onions start to brown. When you see this happen, this is called caramelization, cooking the natural sugars in your food, making it taste oh so good. Once cooked, add salt, paprika, and chili powder and stir. Then add mayonnaise and lime juice. Mix in queso fresco/feta & cilantro if you have any, top with sliced scallions. Serve with warm tortilla chips.

Have Personal Chef Austin Merath and lovely assistant Amy Merath with Vintage Cookery cater your next get together, party, or dinner! Check us out at CulinaryWizard.flavors.me

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Have you been enjoying those amazing tomatoes you’ve been getting in your bags? This week’s recipe we’re highlighting them! Its prime time when tomatoes are have the most flavor, so let us enjoy them while they last. These summer bags have also been having some great organic meat options, some awesome chicken breast being the highlight for this recipe. We’re stuffing it with some nutrient dense collard greens and feta cheese and grilling it all.

Feta Stuffed Chicken & Heirloom Tomato Bruschetta
by Vintage Cookery

  • 2-3 chicken breast
  • 6 oz Feta Cheese, crumbled
  • 2  cups collard greens, chiffonade (rolled and cut into ribbons)
  • olive oil
  • black pepper, fresh cracked
  • Sea Salt
  • Bruschetta (recipe below)

Saute your chiffonade collard greens in some olive oil, it will be done when they have turned bright green and are tender. Season with salt and set aside.

With a sharp knife  make a long slit in the side of the chicken breast to make a pocket for stuffing. Stuff in the feta, as much as you want, and then stuff in as much sauteed collard greens as you can. Take a toothpick or 2 and poke through the top of the slits to seal off the stuffing. Drizzle olive oil and season with salt and pepper. Grill on med-high heat until chicken is seared and internal temperature is 165 (no pink, juices run clear). Top with heirloom tomato brushetta topping and enjoy!

What dose “saute” mean?
To saute is to cook in a pan over high heat quickly. You would heat a pan that can handle high heat (stainless steel, all clad, never a non stick pan) and once it is hot, add a fat (cooking oil, olive oil/butter) then quickly add your food that you would be sauteing, stirring frequently until the food is quickly cooked. The high heat cooks the food quickly, the oil/fat prevents the food from sticking. Most veggies can be sauteed and served immediately. 


The key to bruschetta is to use the FRESHEST and BEST ingredients. Cheap olive oil, packaged pepper, and table salt can ruin a delicate dish like this.

Heirloom Tomato Bruschetta
by Vintage Cookery

  • 2 large heirloom tomatoes, diced
  • 2 cloves fresh garlic, minced
  • 1 shallot, minced (or 1/4 or a small onion, minced)
  • 2 sprigs of fresh basil, stemmed, chiffonade (rolled and cut into ribbons)
  • 2 springs of fresh oregano, stemmed, and chiffonade
  • extra virgin olive oil
  • balsamic vinegar
  • black pepper, fresh cracked
  • Sea Salt

Combine tomatoes, garlic, shallots, basil, and oregano into a mixing bowl and toss. Let sit for a few minutes and and drain excess tomato water that may pool up. Drizzle with a few tablespoons of extra virgin olive oil and balsamic vinegar and toss. Season with salt and pepper to taste.

Use this for topping for omelets, chicken, or toasted french baguette slices as an appetizer.

What dose “to taste” mean?
The term to taste is never an exact amount. It means to add a small amount of salt, which brings out the natural flavors or your food, a little bit at a time and then tasting it. This usually is at then end of the cooking processes before it is served. You keep adding and then tasting until your food taste “foody”. Try to taste your food without any salt, then notice the difference each addition of salt makes. You want to stop when your food taste flavorful and not bland. Salt will make your tomatoes taste more tomatoey, potatoes taste more potatoey, and meat taste more meaty. Salt does not make food taste salty UNLESS you add TOO MUCH salt. It is trial and error, but it a necessary skill of cooking.

Have Personal Chef Austin Merath and lovely assistant Amy Merath with Vintage Cookery cater your next get together, party, or dinner! Check us out at
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4-6 slightly cooked organic yukon gold poatoes, grated
1/2 organic walla walla onion, grated
1-2 farm fresh local free range eggs (because they taste better)
1-2 tbl organic salted butter
1-2 tbl sour cream or yogurt
s/p to taste

Boil or grill potatoes the night before and cook till it is a little difficult to get in a fork.  Cool down and keep in cooler or fridge over night.  Whisk 1-2 eggs in a large bowl.  Add 1-2 tbl melted butter and sour cream.   With an every day cheese grater, grate potatoes and onion into the large bowl.  Add some sea salt and cracked pepper and mix with your hands.  Add to waffle maker and enjoy the show!  

By Chef Paul Allen  

Ozark Waldorf Salad

Ozark Waldorf Salad by Vintage Cookery
1/2 cup candied pecan halves (see recipe below)
1/2 cup good quality mayo
2 tablespoons heavy cream
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon honey
1/2 lemon, zest finely grated
Freshly ground black pepper
2 large crisp apples, such as Gala
2 ribs celery, sliced 1/4 in slices
equal parts sliced green grapes
1/2 lemon, juiced in a large bowl
1 head Local Boston Bibb lettuce, trimmed, washed, and dried
Chevre goat cheese for garnish (use local from Terrel Creek!)

Whisk the cream, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper. Add more cream if dressing is too thick.

Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples to the bowl of lemon juice and toss to prevent browning. then toss celery and grapes to the bowl then fold in the dressing. Cover and refrigerate if not serving immediately.

When ready to serve, sprinkle candied pecans into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce, sprinkle on chevre goat cheese for garnish and serve.

Candied Pecans ingredients

  • 1 cup pecan halves, (or walnuts)
  • 1/4 cup raw sugar
  • 1 tablespoon honey
  • 1 tablespoon butter

Prepare a baking sheet lined with parchment paper.

In a non-stick skillet, place the pecans, sugar, honey, and butter and turn to medium heat. Heat and stir constantly until sugar is dissolved and mixture is thick and bubbly. Sprinkle over cinnamon and stir. Take pecans and pour mixture onto baking sheet lined with parchment and allow to cool. Store in ziplock bag.

Have Personal Chef Austin Merath and partner Amy Merath with Vintage Cookery cater your next get together, party, or dinner! Check us out at CulinaryWizard.flavors.me

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