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!



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)


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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