Posts by Julie Oudman Perkins
Beef Stew
Our beef stew is meant to bring comfort, nourishment, and so much flavor to your fall and winter table. We LOVE this beef stew, and we want you to love it too. Tips for a Perfect Beef Stew Pre-salt. We salt our stew meat 24 hours before cooking time, thanks to the advice of Samin…
Read MoreRoasted Buttercup Squash Salad
I created our Roasted Buttercup Squash Salad because of a common question I’m hearing this fall: What do you do with a buttercup squash? I didn’t know how to answer this, so I did some research and started playing. Like all winter squash, the buttercup squash develops flavor through roasting, so I started there. We…
Read MoreCan I Afford a CSA Share?
As the cost of goods and services continues to rise, our current and potential farm members may be wondering: Can I afford a CSA share? Dan and I think the answer to this question is YES! How can we say YES without knowing your financial situation? Let’s dig into this together. What is a CSA…
Read MoreApple Harvest Salad
As I introduce our new Apple Harvest Salad, I have to ask–Are you a kale lover or a kale skeptic? I tend to be a bit of both. Why? Because I only enjoy kale when it’s easy to eat! Sometimes the tough leaves and thick stems of full-size kale rule it out as a good…
Read MoreCaesar Salad
In my perception of the salad-creation world there are strict rules about what constitutes a Caesar salad, including a base of crispy romaine lettuce. Well, for our take on the Caesar, we’ll tell you right off the bat–we’re breaking that first rule, and we’re okay with it! We’re using our fall salad mix as the…
Read MoreCreamy Potato Soup with Crispy Garlic
Moving into the fall season means embracing cozy, comforting dishes, like this Creamy Potato Soup with Crispy Garlic. We make our potato soup with Yukon Gold potatoes, but you can make this soup with any potato. Keep in mind that the color of your soup will change if you use, for instance, the Adirondack Blue variety. Also,…
Read MoreStuffed Pepper Soup
We make soups for our farm kitchen based on what’s in season, and this Stuffed Pepper Soup works perfectly for a late summer seasonal soup. Our Stuffed Pepper Soup includes all kinds of homegrown garden goodness–green and colored bell peppers, tomatoes, garlic, and fresh herbs. Combined with grass-fed beef, our homemade beef stock, and a…
Read MoreItalian Beef
I’d never been a big Italian beef fan–until I tried this recipe, made by my sister-in-law Heather Oudman. The beef was flavorful and moist, delicious on a bed of greens or in a sandwich. Thankfully Heather was willing to share her recipe, which originally came from her grandmother. And now I’m sharing it with you!…
Read MoreQuinoa Taco Salad
I think there are two types of people who will read this blog post. Person one is super excited or at least interested at the mention of quinoa in a taco salad. Person two is skeptical. Quinoa seems like one of those weird, trendy health foods that probably tastes bad right? Wrong. Although many of…
Read MoreHow to Make Easy-Peel Hardboiled Eggs
Although I love everything we sell at Perkins’ Farm, one of my favorites is our farm fresh eggs from Three Boys and Some Chicks. The taste is superior to typical store-bought eggs. The freshness ensures maximum protein content (perfect for baked goods.) And those spotted creamy brown shells make them just beautiful in appearance. However,…
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