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Root soup

1 lb. of sweet potatoes, peeled and sliced
1 lb. of white potatoes, peeled and sliced
1/2 lb. of turnips, sliced
1 onion, sliced
1/2 stick of butter
Milk or cream
Stock, vegetable or chicken
Salt and pepper
Green onions, sliced

Saute the sliced onions in the butter till soft.  Add the potatoes and turnips, cooking until they start to soften.  Add the stock and salt and pepper and simmer till the vegetables are tender.  Puree with an immersion blender or in a food processer, then add back to pot.  Add milk or cream to taste and green onions.  Simmer a few minutes and serve hot.

Chard Stem Hummus

1 bunch Swiss chard stalks, very roughly chopped (save leaves for another preparation) if not enough, add celery stalks
salt to taste
3 garlic cloves, peeled

1/4 cup tahini, stirred if oil and seed paste have separated
juice of one lime
Extra Virgin Olive oil to consistency you like
two stems fresh chopped mint

Pinch of cayenne

Cumin to taste

Place chard stalks in a pot of boiling water to cover and steam/boil til soft, about 10-20 minutes. Drain well. Place in food processor with remaining ingredients and puree. Serve with pita bread.

Wendy Higbee

Swiss Chard Soup

4 1/2 cups chicken stock
3 cups chard leaves, packed, finely cut in strips
salt & pepper to taste
1/4 ounce Cream Cheese, cubed, brought to room temperature

1. Bring chicken broth to a simmer in a pot. Stir in chard and cook gently until it is wilted and tender, about 6 minutes. You may leave it as is or puree it with an immersion blender or in a food processor or blender.

2. If you’ve pureed it, reheat the soup. Season to taste with salt and pepper (if you’ve used canned stock, you may not need to add any salt). Divide the cubed cream cheese into 3 or 4 wide, shallow soup bowls. Ladle the hot soup over the cream cheese and serve immediately


Georgia Organics –

The Cumming Harvest –

Locally Grown –

Certified Naturally Grown –

Southern Sustainable Agriculture Working Group –

Grass-fed Animals –

Slow Food –