7095 GA Hwy 155 N
Ellenwood, GA 30294

For Email Marketing you can trust

2 Hill Farm CSA Shares

Friday, December 7, 2012



2 Tbs    Olive Oil
4 each  Garlic Cloves, minced
2 each  Spring Onions, the white portion, sliced
1 32 oz  TaylOrganic Heirloom Tomatoes, Jar
4 cups   Water (Or Stock)
1 each  Bay Leaf
1 Tbs    Basil, dried
1 small  Green Pepper
2 small  Sweet Potatoes, diced (about 1/2 lb.)
6 cups   Escarole and Endive, chopped
Salt and Pepper to taste

In a stock pot, heat oil and add garlic. Cook for 1 minute. Add spring onions. Cook another minute. Then add jar of tomatoes and water. Using an immersion blender (or a regular blender), puree soup base until smooth. Add bay leaf and basil and let simmer. Meanwhile, saute pepper and sweet potatoes in another saute pan for about 2 minutes. Add to tomato soup base. Let simmer on a medium to medium-low heat until potatoes are tender. While that is simmering, rinse and chop escarole and endive. Just before serving soup, add chopped greens, and cook on medium heat until just wilted. Remove bay leaf. Chop remaining spring onions and use as a garnish, or grated Parmesan cheese. (Or, both!) ENJOY!

Sunday, November 4, 2012



1 lb Fresh Field Peas
2 Tbs Kosher Salt
1 32oz Jar Country Red Tomatoes
4 Baby Carrots
1 Onion
2 Lg. Peppers
3 Tbs Brown Sugar
2 Tbs Chili Powder
1 Tbs Garlic Powder
1 Tbs Paprika
2 Tsp Black Pepper
2 Tsp Oregano
2 Tsp Cumin
2 Tsp Coriander.

          Preheat your oven to the broil setting. Bring peas to a boil in a large pot with salted water. Skim off any impurities that float to the top. Allow to boil for about 45 minutes. Place carrots, onion, and peppers on a baking sheet and roast in the oven for about 45 minutes. Turn the veggies every 15 minutes to allow for even browning on all sides. Once veggies are done and have cooled enough to handle, peel the off the skins, remove the seeds from the peppers, and chop. Strain off the water from the peas and add the roasted, chopped veggies, the jar of tomatoes and the remaining ingredients. Cook for at least 2 hours on a low heat, stirring occasionally. A crock pot could work well too.


Monday, October 8, 2012

Arugula Pecan Pesto

1 bunch            arugula
1 each              garlic clove
1/4 cup            grated parmesan
1/2 lb.              pecans, shelled
1 Tbs                lemon juice
to taste            olive oil
to taste            salt and pepper

Preheat oven to 350 degrees. Toast the pecans about 10 min, or until you begin to smell them. Let cool. In a food processor, pulse together all ingredients, except oil, until well blended. Slowly add the oil with the processor on, until desired consistency is reached.

Serve over cream cheese with Taylorganic's Tomato Jam.

Friday, September 28, 2012


Taylor's Caviar

1 lb     Fresh Field Peas
1 lb     Sweet Potatoes, Roasted and Small Diced
1 ea    Sweet Pepper, Small Diced
1 ea    Poblano Pepper, Small Diced
1/2 ea Cayenne Pepper, Minced (optional/*adds extra heat*)
1/2 ea Onion, Small Diced
1/4 lb  Radishes, Small Diced
1/4 lb
  Turnips, Small Diced
2 Tbs  Cilantro, fine chopped
1 cup   TaylOrganic Tomato Juice (plain, spicy, or sungold)
1 Tbs
   Brown Sugar or Honey
2 Tbs   Cider Vinegar
2 Tbs   Lemon Juice
Preheat oven to 350 degrees. Add peas to pot of water with a little salt added and boil until tender. Meanwhile, bake sweet potatoes until just done. (Be careful not to overcook, or they will turn to much once mixed with the remaining ingredients.)  Once the peas and potatoes have cooled, put them into a large mixing bowl and add the peppers, onion, radishes, turnips, and cilantro. Set aside. Then, in a small bowl with a whisk, or a jar with a tight fitting lid, blend together the tomato juice, brown sugar, vinegar, and lemon juice. Pour as much of the dressing as you desire over veggies, add salt and pepper to taste, and stir to blend. Serve right away, or let it rest overnight to allow flavors to blend. Serve plain as a salad, or with chips, crackers, or bread. Enjoy!

 Note: This recipe is extremely versatile. Feel free to play with the flavors, add or subtract veggies, and make it your own.

Friday, September 21, 2012

Rabbit Eye Blueberry Bars

2 1/2 cups          AP Flour
2/3 cup              sugar
1/2 tsp               salt
2 sticks, +2Tbs  butter
1/4 cup              brown sugar
1/8 tsp               nutmeg
1/2 cup              rolled oats
1/2 cup              chopped pecans (optional)
10 oz jar            TaylOrganic Rabbit Eye Jam
3/4 cup              blueberries, fresh or frozen (optional)
1 each                lemon zest, plus juice
1/8 tsp                ginger, ground
Preheat oven to 375 degrees. Line a 13x9 pan with foil and spray with non stick cooking spray. Place first three ingredients into a mixing bowl and stir until just combined. Cut the two sticks of butter into tablespoon slices, and slowly add to your mixer while it is on. Mix until butter is well blended. Set aside 1 1/4 cup of the mixture, and dump the remaining into your prepared pan. Press the dough evening into the pan, and bake for about 15 minutes, or until it just starts to golden. Meanwhile, add brown sugar, nutmeg, oats, and pecans to the flour mixture that you set aside early, along with 2 tablespoons of butter. Using your fingers, work the butter into the mixture until  course clumps form. In a separate bowl combine TaylOrganic's Rabbit Eye Jam, blueberries, lemon juice and zest, and ground ginger. Mix until blended.
Once the crust is done, spread the blueberry mixture evenly across the hot crust. Sprinkle on the oat topping. Bake in oven for another 25 minutes, or until golden and bubbly.
Let cool for a couple of hours. Cut, serve, and enjoy!

Thursday, September 13, 2012

Eggplant bread

So, we have all heard of zucchini bread, but how about eggplant bread. This recipe is a tasty way to utilize the purple veggie.

Eggplant Bread

3/4 c     Honey
1/4 c     Sorghum
2           Eggs
1/2 c     Vegetable oil

2 c         Flour, all purpose
1/2 tsp   Salt
2 tsp      Baking powder
1/2 tsp   Ground clove
2 tsp      Cinnamon
2 c         Eggplant, grated (about three of our black beauty or Japanese eggplants will do)
1/2 c      Raisins
1/2 c      Nuts (optional)
3 Tbs     Raw Sugar, for garnish (optional)

Preheat oven to 350 degrees. Whisk together the first four ingredients. Stir in the flour, salt, baking powder, clove, and cinnamon. Once blended, fold in grated eggplant, raisins, and nuts. Pour batter into greased and floured cake pan. Top with optional raw sugar. Bake for about 35 minutes, or until a toothpick inserted into the middle comes out clean. Allow to cool for at least ten minutes before turning out of pan. Enjoy!

Saturday, September 8, 2012

Crispy Baked Okra

If you love fried okra like me, but are trying to avoid fried foods, then this recipe provides a nice alternative. It turns out so delightfully crispy.

Crispy Baked Okra
1 #         Okra
2 c         Cornmeal
2 c         Panko
2 tsp      Paprika
to taste  Salt and Pepper
3 c         Buttermilk (if you do not have buttermilk on hand, 2 eggs whisked with milk will work.)

Preheat oven to 400 degrees.Trim the stem ends off of the okra, then chop into 1/2 inch long pieces. Pour buttermilk over okra. Whisk together dry ingredients. Using a slotted spoon. Scoop out the okra, allowing the excess buttermilk to drain off. Place okra into cornmeal/panko mixture and toss to coat. Place okra onto a sheet pan, after shaking off any excess breading. Bake in the oven for 20 to 30 minutes, or until beginning to brown. Halfway through the baking process, use a metal spatula to stir the okra to keep it from sticking to the pan.

Crispy baked okra can make a fun appetizer. They are so easy to snack on. So, here is an accompanying sauce idea. This recipe is incredibly flexible. Feel free to adjust the chili garlic paste and lemon juice to suite your spicy, tangy preferences.

Chili Dipping Sauce 
1 c        Sour Cream
2 Tbs    Mayo
2 tsp     Chili Garlic Paste (i.e., Sriracha)
2 Tbs    Lemon Juice
to taste Salt

In a bowl, stir together all ingredients until smooth.

Saturday, September 1, 2012

Homemade Herb Crackers

Monday, August 27, 2012

Friday, August 24, 2012

Eggplant 101 Click link to learn about Eggplants


Tuesday, August 7, 2012

Monday, July 16, 2012

Friday, July 6, 2012

Monday, June 25, 2012

Monday, June 18, 2012

Monday, May 14, 2012

Click here for newsletter

Tuesday, May 8, 2012

Sesame Snap Pea Pasta

Monday, April 30, 2012

Spring Fling

Monday, April 9, 2012

In Your Box 4/10/2012

Great use of Mizuna!

In Your Box 4/3/2012

Potato, Mushroom and Leek Croquettes
Click here for Recipe

Monday, March 26, 2012

Monday, March 5, 2012

Tuesday, February 21, 2012

Monday, February 13, 2012

Monday, February 6, 2012

Monday, January 30, 2012

Monday, January 23, 2012

Monday, January 16, 2012

Monday, January 9, 2012

Monday, January 2, 2012