This easy Pan-Fried Potatoes & Sweet Potatoes Recipe has a delightful blend of red peppers, onions, garlic, fresh thyme, chipotle seasoning and even a touch of nutmeg!
Spring and summer may have been late in coming this year but that means good news for farm goers this fall. Berries are still plentiful, apples are in good supply and the new potatoes are scrumptious!
I think what I love most about potatoes is their versatility. They are great in salads, as a side dish and there are so many delicious and diverse ways to prepare them. Combining them with sweet potatoes is now one of my favorite!
Potatoes Provide Important Nutrients!
Just 110 calories.
No fat, sodium or cholesterol.
Nearly half your daily value of vitamin C.
More potassium than a banana.
A good source of vitamin B6.
Fiber, magnesium and antioxidants.
This easy dish comes together in just 30 minutes and is great for breakfast, lunch, dinner or a snack. The addition of chipotle offers a mild but earthy taste that it is a perfect complement to the potatoes.
How do you cook your fresh farm potatoes? We’d love it if you shared your creations with us on Instagram or Facebook. Just tag #barriehillfarms so we can inspire our followers!
Heat oil in large skillet over medium head. and cook onions and bell peppers until onions are softened, about five minutes. Add potatoes, herbs and spices, cook on medium to medium low heat, uncovered, for about 25 – 30 minutes stirring occasionally. You want your potatoes to brown and crisp a little on the edges. Be sure to scrap the bottom of the skillet as well to get all the pieces that may stick to the bottom, they will add nice flavor and some crispy texture to your dish.
Add potatoes, sweet potatoes, herbs and spices. Cook uncovered for 15 minutes.
Add onions ad bell peppers and toss with potatoes. Cook until potatoes are brown and crisp. Serve immediately.
Sugar Snap Pea, Radish & Cucumber Salad is a 10 minute summer dish full of everyone’s favorite farmer’s market gems. Simply combine the veggies and drizzle with a mix of olive oil, lemon juice and sesame seeds!
It’s PYO Time!
So much beautiful produce in the fields to pick right now! Blueberries, raspberries, corn, peas, and soon there will be fall raspberries and much more!
By the time we get home, the peas are seriously depleted because no one can resist snacking on these beauties. That’s the great thing about these peas – they are delicious raw, steamed, boiled or even toss them in a basket on the grill.
Sugar Snap Peas Nutrition Facts:
Improving digestive and heart function while aiding in the metabolism of fats and blood sugars.
The soluble fiber in sugar snap peas binds to cholesterol and prevent its absorption in the bloodstream, preventing the buildup of arterial plaque.
A one-cup serving of sugar snap peas delivers just over 10 grams of carbohydrates, which is usually well within the limits of the low carb diets
What are you favorite veggies/fruits to pick at the farm? We’d love to see what you’re cooking! Show us your creations on Instagram or Facebook so we can share with our followers!
This Easy 3 Ingredient Blueberry Sauce is made from natural ingredients and takes only twenty minutes to make.
It’s blueberry season and we’re loving all the happy faces in the field! The berries are particularly juicy and plentiful this year and this made us think of an easy sauce recipe to make the most of it.
Keeping It Simple
Keeping the ingredient list simple is important to maintain this amazing flavor.
Adding honey and chia seeds adds just the right texture for a sauce that can be used on ice cream, yogurt, chicken, beef and fish.
It would be possible to make jam with these ingredients as well. Simply lessen the amount of cooking time and don’t mash while cooking. Don’t you love a versatile recipe?!
We’d love it if you shared your blueberry recipes with us – simply tag us at @barriehillfarms on Instagram or Facebook so we can share on our stories.
This delicious Quick Strawberry Jam has only three ingredients, contains no refined sugar and is ready in only 20 minutes!
Fresh picked strawberries at the farm is a highly anticipated event each year and we love the excitement in the fields, the kids laughter on the wagons and the happy faces when they taste the sweet, juicy berries.
We also love that you’ve been sharing your photos and recipes on social media with us so please keep inspiring us with your unique creations!
This will keep in the fridge for up to 2 weeks and in the freezer for up to 2 months. A perfect hostess gift for all those grilling parties this summer!
Quick Strawberry Jam is very simply made with a toss in the food processor of your berries until they are chunky. You don’t want mushy jam! Cook it up with some honey (or maple syrup if you prefer) and a wee bit of lemon juice and you’ve got yourself a treat for these beautiful summer mornings.
Place strawberries in your food processor and process until strawberries are coarsely chopped. Don’t overdo it! You don’t want mushy jam.
Place contents in large saucepan on medium-high heat and add honey and lemon juice, stirring well.
Cook for 8-10 minutes at a low boil. Remove from heat and transfer to a heat proof jar and let cool at room temperature before sealing and storing in the refrigerator up to 2 weeks or 2 months in your freezer.
Don’t we all love strawberry/rhubarb pie? Of course we do – it’s delicious! But other than pie, do you use rhubarb in any of your dishes? I thought not! Today we’re going to fix that and I guarantee this rhubarb chutney will change your life!
I used fresh picked rhubarb from Barrie Hill Farms with garlic, onion, golden raisins, white wine, honey and ginger. I bet you started drooling just reading those ingredients!
You can serve this on crusty bread with a sharp cheese. I used Temiskaming cheese. If you don’t have access to this cheese, a sharp white cheddar or goat cheese will be perfect. This would also go well on chicken or pork and can be served hot or cold. It is an easy dish to prepare and takes no time at all. There’s a fair bit of honey in this recipe but it’s needed to balance out all the flavours.
12ounces rhubarb, trimmed and cut crosswise 1/4 inch thick
Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and 1/2 teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins. Return to heat, and bring to a boil; cook for 1 minute. Add sugar, and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.
Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely.
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