We had a great time hosting our first fall farm open house this October! Thanks so much to everyone who joined us for a beautiful afternoon on the farm.
If you're wanting more of any of the samples we shared at the open house--or if you couldn't make it but would like to get in on what we were eating--here are the recipes we used:
- Beef birria (we made with arm roast)
- Maple-marinated pork chops
- Moroccan lamb meatballs
- Andouille bites: Warm andouille in a 450 degree oven for 10 minutes. Slice into coins and top each one with cheese & jam of your choice. We go for sharp cheddar + sour cherry jam. Serve as an app.
- Broiled chicken wings: Cut chicken wings into pieces and season with poultry seasoning (we use Farmer's Dust from Stringtown in Kalona). Broil on high until cooked through and skin is crispy.
- Gluten free honey muffins: Recipe makes regular-sized muffins; can make in a mini muffin tin, reduce cook time by ~5 minutes.