Dear customers: We would like to have a new page on our website for your favorite recipes. If you would like to help us with this, please E-MAIL us with your favorite recipe, and we will include your first name, town, and state (if you so desire) if we put your recipe on our website. Thank you!

 

Leyden Vegetable Soup - by Teri VanHall
- Simmer veggies (I used broccoli, carrots, and potatoes, but any will do) in chicken or vegetable stock (I use a concentrated vegetable paste from Meijers)
- Add about one pound of shredded Leyden to cooked veggies, stir in (it melts instantly!)
- Add heavy whipping cream or 1/2 and 1/2, more water if needed, season to taste. (I thicken with Kudzu root powder.)
Yummy! Great with a nice hearty bread.

Ramp Morel Egg Pie - by Chef Nick Seccia of Greenfield Village
Ingredients:
Heritage eggs: 12
Heavy cream: 1 cup
Lamont Cheddar cheese: 1+1/2 cup
Ramps cleaned and chopped: 1 cup (ramps are wild leekes)
Morel mushroom cleaned and sliced: 2
Olive oil blend: 2 tablespoons
Chives fresh chopped: ½ cup
Whole grain mustard: 1 tablespoon
Sea salt: 2 tablespoons
Black pepper: 2 tablespoons
1 - 11 inch round pie dough made with local organic flour

Directions:
1. Grease a nine inch cake pan and line with pie dough coming one inch up the sides.
2. Sauté the ramps and morels in olive oil and season with salt and pepper cook until tender then cool to room temperature.
3. Whip eggs and cream until smooth then add 1 cup of cheese, the morel mixture, chives, and mustard.
4. Add the mixture to the pie dough and top with a ½ cup of the cheese.
5. Bake at 350F for 45 minutes or until set allow to cool to room temperature before cutting  and serving.

Sweet Cheesy Oatmeal - by Jim Hovingh
Directions:
1. Place about 1 Tbs Grassfields Cheese (your preference) on the bottom of a bowl, warm slightly, then put hot oatmeal ontop and mix with cinnamon and milk. Yummie!