All We Need Farm

  (Needville, Texas)
Good food for people who love to eat...
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Jay and I decided not to go to Louisiana this Thanksgiving.  Lots of reasons why, but I am happy for this choice.  We spent the time at home in very productive ways.  We finished all of the winter homes for our animals and spent real quality time with our family and some dear friends.  We had a wonderful Thanksgiving dinner sourced from our farm and a beautiful TX wine.


I am so happy to finish our animal shelters because we had our first frost this morning.  All of the basil is now gone, but the chickens, the goats, and the rabbits were happy.  We started the fence on the Dannhaus side of our property only to realize that we need a new drill bit for our auger.   There is always something – thus the name of our farm – All We Need can be taken two ways. 


Today we did horse judging in the morning, Santa pictures in the afternoon, feels like a holiday, rested and full.  Now is time for a fire and Thanksgiving leftovers. 


We are so thankful-thankful for our family and our farm, the stars in the night sky, our incredible vegetables, our animals (even big bad Ben), and the firewood that my father chopped all summer.  We are thankful for our customers and CSA members who support our family and for this holiday that allows us to reflect, even if just for a moment, about this beautiful life that we share. 


I would like to remember a Jessie Clare quote, “God is good, all the time”.



Turnip and Sunchoke Casserole

Choke and Turnip Casserole….a new twist on mac and cheese…


·        4 or 5 large turnips cut into bite size pieces


·        A handful of small sun choke, don’t peel them.


·        Olive Oil


·        A bag of egg noodles


·        2 Eggs


·        ¼  of a cup of Milk or cream – just don’t use skim


·        3 tlbspoons of Butter cut into small pieces.


·        Cheddar Cheese



Place water on to boil.  Once boiling, add noodles and cook according to package directions.


Place the clean vegetables in an oven proof dish, coat with a small amount of olive oil, salt and pepper and broil until the veggies are soft. 


Mix veggies, cooked noodles, eggs, milk and butter and cook for 20 minutes at 350.  Top with cheese and place back into the oven until melted. 




Farmer Stacey's Root Stew

Farmer Stacey's Root stew...


  • 1 lb of stew meat (the butcher at Lads cut it with the bone in for me either way works)
  • Your Turnips quartered
  • Your carrots, topped and halved if large
  • Your radish, quartered
  • Chopped Green onions to taste
  • Chopped Garlic Chive to taste
  • Bay Leaf
  • Flour
  • Oil
  • 2 cups of water or broth (beef or vegetable)


Heat oil on stove in a heavy bottom pan, coat meat with flour.  Once oil is hot, add onions and chives.  Once the onions have infused their flavor add beef and turn until it's browned.  Add root veggies and bay.  Slowly add broth until it is well mixed.  Bring to a boil, reduce heat, cover and cook on low for 45 minutes to an hour.  Serve over rice or egg noodle pasta.


Please note that I did not add any salt or pepper to this recipe.  It was delicious without any seasonings. 


This stew can be frozen and used later.

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