All We Need Farm

  (Needville, Texas)
Good food for people who love to eat...
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Mint Julep

Mint Julep-


A small handful of mint leaves
1 ounce bourbon
1 ounce southern comfort
1 ounce simple syrup
1 cup of crushed ice
1 sprig of fresh mint for garnish
Place mint leaves in a glass and using the back end of a spoon, crush mint leaves to release the oil and flavor.  Add bourbon, Southern Comfort, simple syrup and crushed ice.  Stir until well blended and frost has formed on outside of glass.  Garnish with mint and serve. 



Soaked Radish

Soaked Radish….Marinating the radish takes the heat down a notch. 



·         5 French Breakfast Radish


·         ¼ cup of olive oil


·         ¼ of a cup of balsamic vinegar


·         3 tablespoons of honey


·         Gruyere cheese or sharp white cheddar.


·         Mint leaves


Mix oil, honey and vinegar with a wisk.  Cut the radish in small bite size circles and place in the mixture.  Cover and allow to sit for at least an hour (longer is better-overnight ideal).  Cut the cheese into small cubes and place on your radish pieces.  Top with mint leaves. 


Note:  Don’t throw out your marinade because it will make a great salad dressing. 











Sweet Potato Soup

Sweet Potato Soup….adapted from Chef Folse’s… “Encyclopedia of Cajun and Creole Cuisine”-this ain’t Dr. Weil’s healthy kitchen


·         2 cups of diced sweetpotato

·         Your bag of sweetpotato greens

·         1 cup of julienned smoked sausage

·         ½ cup of butter

·         Your green onions-

·         1 hot pepper

·         ¼ cup of minced garlic chives

·         1 cup of flour

·         3 quarts of chicken stock

·         1 quart of heavy whipping cream

·         Salt and pepper to taste


In a soup pot, melt butter over medium heat, and stir in sausage, onions, pepper and garlic.  Sauté’ 3-5 minutes stirring constantly, whisk in flour until a blonde roux is formed…A blonde roux is not cooked so long, you don’t want the flour to turn brown.


Add chicken stock, one ladle at a time, stirring constantly until a soup consistency is achieved.  Stir in sweetpotato.  Bring to a rolling boil, reduce to simmer and cook approximately 30 minutes.  Mix in cream, greens, and chives.  Season to taste with salt and pepper.  When potatoes are tender, serve in soup bowls. 

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