Our Favorite Recipes Using Farm Ingredients

White Turkey Chili

2 lbs Ground Turkey from Free Folk Pasture (Purchase Here) 

4 cans beans (I use 2 pinto and 2 great norther)

2 cups chicken bone broth

2 cans green chilis

1/2 cup chopped onion

1/2 cup chopped green pepper

1 cup frozen corn

1 teaspoon mineral salt

2 teaspoons cumin

2 teaspoons chili powder

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 cup plain Greek yogurt

1. Place ground turkey in bottom of a large Dutch oven pot and brown the meat. 

2. Add the onions and peppers and cook for a couple minutes.

3. Blend 2 of the cans of beans with 1/2 cup of the broth in a blender and add to the pot.

4. Add all the other ingredients except for the yogurt.

5. Simmer for a minimum of 20 minutes or for an hour if you have time. 

6. Turn off the heat and add the yogurt.  This is optional.  Wisk in the yogurt. 

7. Serve with your favorite toppings and enjoy!

Black-eyed Pea and Collard Green Soup

1 Tablespoon Reserved Bacon Grease preferred or use avocado oil

2 cans black-eyed peas

1 large onion

2 cloves garlic

2lbs pork chops

2 stalks celery

6 cups chicken bone broth

sea salt and black pepper

4 cups packed thinly sliced collard greens, leaves only, stems discarded

4 medium carrots, chopped

Heat bacon grease over medium heat in a cast iron skillet.  Add pork chops and brown on both sides until internal temperature reaches 145 degrees. Cool and cut into small bite sized pieces.

In a large soup pot, add onion, garlic and celery. Cook 5-8 minutes, stirring frequently, until onion is translucent. Add black-eyed peas, broth, salt and pepper. Simmer for 5 minutes. 

For a thicker consistency, smash some of the cooked pea against the side of the pan and blend them into the broth. Add greens and carrots. Simmer for 15-20 minutes, until collard greens are tender. Taste and adjust seasonings.

Add your favorite hot sauce to your bowl and enjoy!