recipes

 The beets and honey are in full swing at That'll Do Farm.

We paired them with the delicious goat cheese from local cheese maker Lake Erie Creamery for this fabulous, yet simple, recipe.

We think it's great served as a light dinner with a farm-fresh salad or as an appetizer or first course.

Give it a try. You won't be sorry.

-- Red beets, washed with greens and stems removed

-- About 4 oz. of goat cheese

-- Raw, wildflower honey

-- Sea salt

-- Olive oil

-- French bread loaf (cut into half inch slices)

Pre-heat the oven to 450 degrees. Peel the beets and place them on a cookie

sheet; drizzle with honey to lightly coat and then sprinkle with sea salt. Put

them into the oven until they become fork tender -- about 20 to 25 minutes. When the

beets are done roasting, remove them from the oven and allow to cool to a warm but

manageable temperature.

Once the beets are nearly cooled, take the sliced bread and spread out onto a

separate cookie sheet and "paint" with olive oil on each side- throw into the

oven for only a minute or two, until nice and crisp.

With the bread ready, spread the goat cheese in a thick layer on top. Slice the beets and put on each

crostini.

 That's all there is to it. Enjoy warm from the oven or at room temperature. Either way, you will be enjoying a locally grown treat and eating your vegetables at the same time.

Toasted Pita Bread with Sauteed Kale and Poached Eggs

Kale is in abundance here on the farm and it is a great green to use in a variety of ways. I created this recipe from other items I took from the farm and things I happend to have in the kitchen- I hope you enjoy!

Fresh Kale

Fresh Chives

Garlic Scapes (or cloves)

Pita Bread

Hummus

Bacon

Farm Eggs

First you want to fry up the bacon in a large skillet until nice and crisp, then set aside on a paper towel to drain the excess grease.

Then take the grease from the bacon and drain all but 1 Tbsp, leaving that in the skillet to sautee the greens. Cut the chives and garlic scapes into a small dice and toss into the hot bacon grease- the skillet should be over medium heat. Once those have cooked for a minute or two, add the rinsed kale with stems still attached and season with salt and pepper. The kale will be done when it has begun to wilt and changes to a darker green.

Meanwhile have a medium to large pot of salted water boiling for the eggs and turn on the oven in order to toast the pita bread. Remove the kale from the heat once it has finished cooking and set aside with the bacon. Once the water is boiling, crack the eggs (one at a time) into the pot and watch them poach- approximately 1-2 minutes. Remove from water with a slotted spoon, careful not to puncture the soft yolk, and set aside while you poach the remaining eggs.

Now throw the pita into the oven for just a few minutes in order to get crisp and then prepare to plate! The pita goes down first, then spread a small amount of hummus onto one half and top with the sauteed kale- fold over the other half. Add the poached eggs (salt and pepper to taste) and sprinkle with the crumbled bacon strips.

VIOLA!