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RECIPIES
FRESH FROM OUR FARM AND GARDENS TO YOUR TABLE
GG’s SOUTHERN GREENS
Good for collards, turnips, kale or mixed greens
Ingredients and Equipment:
2 bags pre-washed and cut or chopped up farm to table greens
2 chopped scallions
1 pound smoked turkey (either tails wings or legs)
1/4 cup minced onions
1/4 cup minced garlic
2 tablespoons dry mustard seeds 1/2 stick butter
1/2 cup olive oil oil
2 tablespoons seasoned salt
two bullion cubes (vegetable or chicken)
8 cups of water
8 quart cooking pot with lid
Directions:
Add water to pot along with smoked turkey (optional meat can be substituted ham or with an extra bouillon cube for vegetarian)
Bring water to boil with meat
Allow to meat cook and reduce to 4 cups of liquid (if no meat, dissolve bullion in 4 cups of water and proceed)
Add all additional ingredients stir and cook until greens are tender and to desired consistency
Serve with southern cornbread and sliced tomatoes
Enjoy
GG'S GREEN EGGS & HAM
Variations of popular recipes: Farm fresh greens of choice; collards, kale, turnips, spinach or mixed greens.
Ingredients:
6 eggs
One cup Gigi's southern collard greens
1/2 cup smoked ham or turkey)
1/4 cup shredded cheese if choice
1/2 stick of butter or 1/4 cup olive oil
Salt and pepper to taste
Directions:
Heat oil or butter in a skillet.
Break eggs into bowl and stir.
Add eggs and greens to pan.
Scramble softly or to desired consistency.
Add salt and pepper.
Garnish with chopped chives.
Serve with sliced strawberries or fruit cup and toast.
Enjoy.
SHIRRED EGGS and FRITTATAS
Same ingredients. Add 1/4 cup cheese of choice. Whip eggs. Add other ingredients. Bake at 375* in a buttered pan or muffin pans. until done in the center. Garnish with cheeses and scallions.
SOULFUL JAMAICAN OXTAILS
Ingredients
Meats & Broth Base
2 packs oxtails (~5–6 lbs)
Water (to cover)
2 “Not Chicken” vegan bouillon cubes
½ stick butter
1 tsp browning sauce (or more to taste)
Aromatics & Seasonings
3 chopped shallots
1 diced hot pepper (your choice)
1 onion, chopped
4 green onions, chopped
2 Tbsp garlic, minced
2 Tbsp ketchup
2 Tbsp dried thyme
2 Tbsp each: parsley, sage, rosemary, thyme
2 Tbsp Jamaican curry powder
2 Tbsp Indian curry powder
2 Tbsp smokehouse maple seasoning
Salt and black pepper to taste
Vegetables
2 cups baby carrots
2 stalks celery, chopped
Small potatoes, halved or quartered
1 (16 oz) can butter beans, drained
For Thickening
1 Tbsp cornstarch + 2 Tbsp water slurry
Cooking Instructions
Step 1: Boil Oxtails
- Add oxtails to a large heavy-bottom pot or Dutch oven.
- Cover with water and add vegan bouillon cubes.
- Bring to a boil, reduce to a low simmer, and cook for 2½ hours, keeping it always covered
with water.
Step 2: Add Flavor & Vegetables
- Add shallots, garlic, onions, green onions, hot pepper, herbs, curry powders, maple
seasoning, and all chopped vegetables.
- Stir in ketchup and browning sauce.
- Add butter and simmer gently for 1 hour until vegetables are tender and flavors have
married.
Step 3: Finish & Thicken
- Mix cornstarch and water in a small bowl, stir into the pot.
- Let cook a few more minutes until the broth thickens into a rich gravy.
- Taste and adjust salt, pepper, or spices as desired.
Step 4: Serve with Love
- Spoon generously over rice & peas, mashed potatoes, or your favorite sides.
- Top with a little extra chopped parsley if you like.
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