Farm Recipes



dried red chile2 oz. seeded and stemmed Romero Farms red chile pods
1 lb. ground meat (elk, venison, beef)
1 Tbsp. fresh chopped garlic
1/4 cup flour
2 tsp. Kosher Salt
4 cups water


Place chiles in large pot and cover with water.  Boil for 20 minutes with lid on. Turn off and allow to soak for 10 minutes more.  Remove chiles from water and place in blender with two cups of cooking liquid.  Puree until smooth. Brown ground meat in thick bottom 6 quart Dutch oven. Cook an additional 5 minutes. Add pureed chiles and four cups of water. Simmer for 15 minutes. Serve with fresh beans and tortillas. Enjoy!

imgresKohlrabi Gratin


3 lbs. thinly sliced, peeled kohlrabi
16 oz. heavy cream
3 oz. Parmesan Cheese; shredded fine
1 tsp. kosher salt
1 tsp. black pepper
¼ cup bread crumbs
Sweet onion, any color, diced


Place all the ingredients in a large bowl tossed to combine well.  Layer evenly into a 8×16 Pyrex or heavy glass baking dish.  If it appears to lack moisture, pour a small amount of cream.  Sprinkle top with bread crumbs.  Top with foil shiny side toward food, seal and bake for 2 hours at 400 degrees.  Remove and allow to cool 30 minutes before removing foil and cutting.


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