Posts by Julie Oudman Perkins
Caesar 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,…
Read MoreCreamy Tomato Soup
Last winter, I made versions of this creamy tomato soup over and over again. Thankfully, I love this comforting soup (especially when paired with a grilled cheese sandwich!), and I never grew tired of it. But why did I have so many frozen tomatoes to begin with? Because I had a freezer full of what…
Read MoreHow to Freeze Tomatoes
Whether you’re growing a few tomato plants or a greenhouse full of them, ending up with a few over-ripe, bruised, or split tomatoes is inevitable. As we continue to grow our CSA family, the number of tomatoes we need each week grows exponentially. Consequently, we also end up with more of those “so-so” tomatoes. Last…
Read MorePeachy-Perfect Salad
It’s peach season, friends! And peach season for us this year means our new Peachy Perfect Salad. This latest creation was inspired by our Strawberry Poppyseed Salad. You all loved it so much that we couldn’t let it die when strawberry season ended. Similar to the Strawberry Poppyseed Salad, our Peachy-Perfect Salad includes a base…
Read MoreHerbed Potato Salad
From classic potluck dish to serious comfort food to savory side, potato salad serves many a culinary purpose. And with potato season just starting, we wanted to try this quintessential dish with our just-harvested, gourmet, colorful potatoes and flavorful pops of fresh herbs. Our herbed potato salad uses Huckleberry Gold and Adirondack Blue potato varieties.…
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