Week 13- Basil Dinner

We had an amazing dinner last night featuring fresh basil in every course. The pork sliders were inspired by the delicious sausage sliders we devoured at Farm 2 Table on Saturday. We can’t wait to see what Chef Janet Neil comes up with using our farm fare in October! Enjoy!

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Heirloom Tomatoes with Feta

sliced heirloom tomatoes

feta cheese

fresh basil

balsamic vinegar

Pork Sausage Sliders on Farmstead English Muffins

1 lb Groundworks pork sausage

1 lb Groundworks ground pork

english muffins (made with homegrown lard)

Pesto

2 cups fresh basil leaves

3 garlic cloves

1 c parmesan cheese

2 or 3 T lemon juice

1/2-3/4 c olive oil

1/2 c walnuts

Spread 1 T basil on split muffins and bake on broil for 5 minutes.

Add cooked slider and an optional pickle.

Basil and Berry Crumble

The filling:

5 c frozen berries

a handful fresh basil leaves

1/2 c brown sugar

1/3 c flour

The crumble:

1 c flour

1/2 c chilled butter cut into flour

dash salt

2 c rolled oats

1 tsp. cinnamon

Mix filling and put into greased 9×13″ pan. Cut butter into flour and add remaining topping ingredients. Bake at 350 until bubbly!

 

 

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