2010 Conference, Ingredients and Donors

FRIDAY LUNCH – Farm Food Fiesta!

CEVICHE WITH VITAL CHOICE OREGON PINK SHRIMP
(Appetizer - Serves 6)

Note: Freshly squeezed lime and lemon juice are essential for this dish. Be sure to pat all shrimp dry with paper towels so that any moisture does not water down the marinade. Add the avocado just before serving to prevent it from breaking down and coating everything with its green color.    

1# Vital Choice Oregon Pink shrimp
1 teaspoon grated lime zest from 1 lime
1/2 cup fresh lime juice (from 4 limes)
1/2 cup fresh lemon juice (from 4 lemons)
1 small red bell pepper, chopped fine (stemmed and seeded)
1 jalapeno chili, minced (stemmed and seeded)
1 medium garlic clove, minced or pressed (about 1 teaspoon)
Selina Naturally celtic sea salt to taste
1/4 cup Wilderness Family Naturals extra virgin olive oil
4 scallions, thinly sliced
1 cup tomatoes, diced
3 tablespoons cilantro, minced
1 ripe avocado, pitted and diced
Starwest Botanicals ground black pepper to taste

1. Stir the lime zest, lime juice, lemon juice, bell pepper, jalapeño, garlic, and 1/2 teaspoon salt together in a medium bowl. Gently stir in the seafood, cover with plastic wrap, and refrigerate until the seafood is firm, opaque, and appears cooked, 45 to 60 minutes, stirring halfway through the marinating time. Do not cook longer or the shrimp may get tough.
2. Place the mixture in a fine-mesh strainer, leaving it a little wet, then return to the bowl. Gently stir in the oil, scallions, tomatoes, and cilantro followed by the avocado. Season with salt and pepper to taste before serving.


SOUTHWESTERN STYLE PENNSYLVANIA PASTURED PULLED PORK AND TRULY PASTURED ORGANIC SHREDDED CHICKEN
Ingredients: Pennsylvania Pastured Pork, The Family Cow Pastured Chicken, Lime Juice, Garlic, Onion, Starwest Botanicals Chili Powder, Cumin

REFRIED BOB'S RED MILL BLACK TURTLE BEANS COOKED WITH PENNSYLVANIA PASTURED PORK LARD
Ingredients: Pennsylvania Pastured Pork, Goldmine Natural Foods Umeboshi Plum Vinegar, Bob's Red Mill Black Beans, Sunny Crest Pastures Smoked Uncured Ham, Garlic, Onion

BLUE AND YELLOW ORGANIC CRISPY AND SOFT CORN TORTILLAS
Ingredients: Organic Corn Tortillas, Pennsylvania Pastured Pork Lard


JICAMA SALAD WITH CILANTRO LIME DRESSING
Ingredients: Jicama, Extra Virgin Olive Oil, Lime Juice, Cilantro, Selina Naturally Celtic Sea Salt

FIXIN’S BAR:

Green Hills Farm 100% Grassfed Beyond Organic Raw Monterey Jack Cheese
Shredded Romaine Lettuce
Chopped Olives
Sour Cream
Pennsylvania Pastured Pork Chicharones
Zukay Mild Salsa Viva
Ingredients: Tomatoes, Tomato Paste, Onions, Green Peppers, Water, Sea Salt, Live Active Cultures
Real Pickles Fermented Organic Tomatillo Hot Sauce
Ingredients: 100% Organic Ingredients: Tomatillo*, jalapeno*, onion*, cilantro*, cumin, unrefined sea salt (rich in trace minerals).

FAB FERMENTS CORTIDO
Ingredients: Cabbage, Red Onion, Carrot, Oregano, Chipotle Pepper, Cruhed Jalapeno, Crushed Chili, Fresh pressed lime juice, Celtic Sea Salt

TROPICAL AND CITRUS FRUIT SALAD WITH TROPICAL TRADITIONS ORGANIC COCONUT CHIPS
Ingredients: Bananas, Kiwi, Orange, Papayas, Pineapple, Orange Juice, Tropical Traditions Organic Coconut Chips

SOOTHIN’ INFUSION TEA (The Barefoot Cook)
Ingredients: All organic - rooibos, lemongrass, spearmint, lemonbalm, raspberry leaf and stevia
ARTESIAN WELL WATER OF PENNSYLVANIA

Selina Naturally Hawaiian Deep Sea Salt Grinders, Large Light Grey Celtic Sea Salt Grinders and Portuguese Sea Salt Grinders
Seagreens Organic Mineral Salt Shakers

FRIDAY DINNER – Home Cookin’ Traditions

HERB ROASTED MEADOWBREEZE FARM PASTURE RAISED TURKEY RUBBED WITH PURE INDIAN FOODS GHEE
Ingredients: Meadowbreeze Farm Pasture Raised Turkey, Pure Indian Foods Ghee and Herbes de Provence Ghee, Rosemary (fresh), Thyme (fresh), Selina Naturally Celtic Sea Salt

SAGE GRAVY MADE WITH POULTRY STOCK MADE WITH TO YOUR HEALTH SPROUTED FLOUR CO. SPELT FLOUR
Ingredients: Chicken Stock Made with Necks, Bones & Feet from This e-mail address is being protected from spambots. You need JavaScript enabled to view it. and Country Meadows Farms, Meadowbreeze Farm Pasture Raised Turkey Organ Meats, Sage (fresh), To Your Health Sprouted Flour Co. Sprouted Sifted Spelt Flour
For Gluten-Free, Casein-Free replace whole wheat flour with Bob's Red Mill Arrowroot flour

NOURISHING TRADITIONAL COOK SOURDOUGH SPELT BREAD STUFFING FEATURING SMALL VALLEY MILLING ORGANIC SPELT FLOUR
Ingredients: Nourishing Traditional Cook Sourdough Spelt Bread, Chicken Stock Made with Necks from This e-mail address is being protected from spambots. You need JavaScript enabled to view it. and Country Meadows Farms, Bones & Feet, Rosemary (fresh), Thyme (fresh), Celery, Onion, Selina Naturally Celtic Sea Salt

Sourdough Spelt Bread Ingredients: Small Valley Milling Whole Grain Spelt Flour, water, salt, yeast
For Gluten-Free, Casein-Free replace bread with Grindstone Bakery Quinoa Millet Bread

AUTUMN VEGETABLES ROASTED WITH WILDERNESS FAMILY NATURALS MARY'S ORGANIC SAUTE' OIL
Ingredients: Wilderness Family Naturals Mary's Organic Saute' Oil, Burdock, Carrots, Fennel, Onion, Parsnips, Sweet Potatoes, Turnips

BRUSSELS SPROUTS WITH TRICKLING SPRINGS CREAMERY ORGANIC GRASS-FED BUTTER
Ingredients:
Trickling Springs Creamery Grass-fed Butter, Brussels sprouts, Selina Naturally Celtic Sea Salt, Starwest Botanicals Black Pepper
For Gluten-Free, Casein-Free replace butter with Extra Virgin Olive Oil

ROASTED GARLIC ROSEMARY MASHED POTATOES
Ingredients: Trickling Springs Creamery Grass-fed Butter, Canal Junction Farmstead Grass-fed Cream, The Family Cow Whole Grass-fed Milk, Russet Potatoes, Rosemary (fresh), Garlic, Selina Naturally Celtic Sea Salt, Starwest Botanicals Black Pepper
For Gluten-Free, Casein-Free replace butter, cream and milk with Green Pasture Products Coconut Ghee

TRICKLING SPRINGS CREAMERY ORGANIC GRASS-FED SALTED BUTTER
For Gluten-Free, Casein-Free replace butter with
Green Pasture Products ORGANIC COCONUT GHEE

CALDWELL'S ORGANIC CULTURED RED CABBAGE
Ingredients: Red cabbage, spring water, sea salt, fresh garlic, bay leaves (laurel), lactic starter

GRATED CARROT SALAD WITH SHILOH FARMS ORGANIC RAISINS AND ORGANIC AMERICAN NATIVE PECANS
(Serves 6)

12 medium carrots, peeled and grated
1 cup fresh pineapple, chopped
1/2 cup Shiloh Farms raisins
1/2 cup Shiloh Farms American Native pecans, chopped
1 tablespoon parsley, finely chopped
3/4 cup Wilderness Family Naturals Organic Mayonnaise

Mix ingredients together and chill well.

MEADOWBREEZE FARM WARM APPLE GOODIE FEATURING OYLER'S ORGANIC FARM APPLES

Ingredients Apple Mixture: Oyler's Organic Farm apples, rapadura, tapioca flour, cinnamon, sea salt

Ingredients Crumb Topping: Organic rolled oats, sprouted flour, rapadura sugar, butter and sea salt.

CANAL JUNCTION FARMSTEAD CREAM WHIPPED WITH REALLY RAW HONEY

Option for Gluten-Free, Casein-Free -
BAKED OYLER'S ORGANIC FARM APPLES WITH JOSHEWEA'S GARDEN ORGANIC CRISPY WALNUT CRUMBLE
(serves 4)

2 Oyler's Organic Farm apples, peeled and cut into bite size chunks
2 tablespoons Radiant Life Extra Virgin Centrifuge Extracted Organic Coconut Oil
2 tablespoons Pure Indian Foods Heavenly Organic Sugar (dehydrated sugar cane juice)
1/2 cup JoshEWEa's Garden organic crispy walnuts
1 teaspoon Starwest Botanicals cinnamon (ground)
1/2 teaspoon Starwest Botanicals nutmeg (ground)
pinch of Selina Naturally Celtic Sea Salt

Heat oven to 375 degrees. Toss apple chunks with other ingredients. Place in a casserole dish and bake for about 35-45 minutes or until tender.  You may need to cover.  Top with walnuts and bake 15 minutes more.

THE FAMILY COW 100% ORGANIC GRASS-FED JERSEY RAW MILK

BAREFOOT BOTANICALS SOOTHIN’ INFUSION TEA
Ingredients: All organic - rooibos, lemongrass, spearmint, lemonbalm, raspberry leaf and stevia

ARTESIAN WELL WATER OF PENNSYLVANIA

SELINA NATURALLY HAWAIIAN DEEP SEA SALT GRINDERS, LARGE LIGHT GREY CELTIC SEA SALT GRINDERS AND PORTUGUESE SEA SALT GRINDERS

SEAGREENS ORGANIC MINERAL SALT SHAKERS

SATURDAY LUNCH - Farm House Lunch

MEADOWBREEZE FARM PASTURED TURKEY SOUP WITH VEGETABLES AND WILD RICE
Ingredients: Meadowbreeze Farm Pastured Turkey, Stock from Pastured Turkey Bones, Necks and Feet, Wild Rice, Carrots, Celery, Onion, Green Onion, Rosemary (fresh), Thyme (fresh)

MILLER'S ORGANIC FARM SOURDOUGH RYE AND SPROUTED SPELT BREADS FEATURING SMALL VALLEY MILLING ORGANIC SPELT
For Gluten-Free, Casein-Free replace bread with
GRINDSTONE BAKERY GLUTEN-FREE QUINOA MILLET WITH SPROUTED SEEDS BREAD

TRICKLING SPRINGS CREAMERY ORGANIC GRASS-FED SALTED BUTTER
For Gluten-Free, Casein-Free replace butter with
GREEN PASTURE PRODUCTS ORGANIC COCONUT GHEE

DUTCH MEADOWS CERTIFIED ORGANIC GRASS-FED RAW MILK GARLIC CHEDDAR, BABY SWISS AND MILD CHEDDAR CHEESES

ASSORTMENT OF CHARCUTERIE:
BRAUNSWEIGER, HEAD CHEESE, LIVERWURST (U.S. Wellness)
Braunsweiger Ingredients: beef, beef liver, water, sea salt, onion powder, honey, white pepper, coriander, marjoram, allspice
Head Cheese Ingredients: beef, beef heart, beef tongue, water, sea salt, onion powder, white pepper, coriander
Liverwurst Ingredients: beef, beef liver, beef kidneys, beef heart, water, sea salt, onion powder, honey, white pepper, coriander, marjoram, allspice

THANKFUL HARVEST GRASS-FED TENDERHEART BEEF SUMMER SAUSAGE
Summer Sausage Ingredients: organic beef, water, untreated salt, organic brown sugar,organic brown spices (pepper, celery, coriander, paprika) and collagen casing.

MINT CREEK FARM PASTURED LAMB HAM
Lamb Ham Ingredients: Coming soon

BABY ARUGULA SALAD WITH JOSHEWEA'S GARDEN CRISPY ORGANIC WALNUTS AND SHALLOT HERB VINAIGRETTE
Ingredients for Salad: Baby Arugula, Carrots, Cucumbers, Shallots, Sunflower Sprouts, Tomatoes, JoshEWEa's Garden Crispy Organic Walnuts

Ingredients for Vinaigrette: Balsamic Vinegar, Dijon Mustard, Extra Virgin Olive Oil, Pure Indian Foods Heavenly Organic Sugar (dehydrated sugar cane juice), Thyme (fresh), Shallots, Starwest Botanicals Sage (dried), Starwest Botanicals Black Pepper, Selina Naturally Celtic Sea Salt

SPRING GAP MOUNTAIN CREAMERY WEST VIRGINIA BLUE CHEESE MADE WITH HEDGEBROOK FARMS RAW MILK served on the side

MILLER'S ORGANIC FARM LACTO-FERMENTED BEETS, DILL PICKLES AND BREAD & BUTTER PICKLES

TRADITIONAL WAPF CONFERENCE CHEESECAKE WITH CRISPY ORGANIC PASTURES TRULY RAW ORGANIC ALMOND CRUST AND BERRY COULIS
(Serves 12-16)

2 cups Organic Pastures Truly Raw Organic Almonds (crispy)
1 cup Shiloh Farms Neglet pitted dates
4 cups organic cream cheese, softened
4 This e-mail address is being protected from spambots. You need JavaScript enabled to view it. eggs, separated, at room temperature
1 1/4 cups The Family Cow whole milk, preferably raw
2 tablespoons Radiant Life Bernard Jensen Bovine Gelatin
1/2 cup Tropical Traditions raw honey
1 tablespoon Starwest Botanicals vanilla
pinch Selina Naturally sea salt

In a food processor, process dates and almonds until they form a sticky mass. Press into a buttered 9-inch by 13-inch Pyrex pan to form a crust.

Put egg yolks and milk in a sauce pan, beat lightly, sprinkle with gelatin and warm slightly until gelatin is dissolved. In a food processor, combine cream cheese, honey and vanilla and process until smooth. Add yolk mixture and process until smooth. Transfer to a bowl and place in refrigerator while beating eggs. Beat egg whites with a pinch of salt until stiff, fold into cream-cheese mixture and pour into crust. Chill several hours before serving.

BERRY COULIS
(Makes 4 cups)

1 12-ounce package fresh or frozen berries
1/8 cup Miller's Organic Farm maple syrup
1-2 cups water

Place partially thawed raspberries in food processor with maple syrup and process to make a thick paste. Gradually add water until desired consistency is obtained.

Option for Gluten-Free, Casein-Free-
FRUIT SALAD WITH TROPICAL TRADITIONS COCONUT MACAROONS
(Makes 2 dozen)

4 egg whites
pinch of Selina Naturally Celtic sea salt
2 tablespoons Bob's Red Mill arrowroot
1/2 cup Shiloh Farms organic maple sugar
1 tablespoon vanilla extract
2 cups Tropical Traditions dehydrated unsweetened coconut meat, finely cut

Line a baking sheet with buttered parchment paper. Beat egg whites with salt in a clean bowl until they form stiff peaks. Beat in the arrowroot and slowly beat in syrup and vanilla. Fold in coconut. Drop by spoonfuls on parchment paper. Bake at 300 degrees for about 1/2 hour or until lightly browned. Reduce oven to 200 degrees and bake another hour or so until macaroons are completely dry and crisp. Let cool completely before removing from parchment paper. Store in an airtight container.

This e-mail address is being protected from spambots. You need JavaScript enabled to view it. PENNSYLVANIA CERTIFIED ORGANIC GRASS-FED RAW MILK FROM AYRSHIRE, NEW ZEALAND HOLSTEIN AND JERSEY RAW MILK

BAREFOOT BOTANICALS SOOTHIN’ INFUSION TEA
Ingredients: All organic - rooibos, lemongrass, spearmint, lemonbalm, raspberry leaf and stevia
ARTESIAN WELL WATER OF PENNSYLVANIA

SELINA NATURALLY HAWAIIAN DEEP SEA SALT GRINDERS, LARGE LIGHT GREY CELTIC SEA SALT GRINDERS AND PORTUGUESE SEA SALT GRINDERS

SEAGREENS ORGANIC MINERAL SALT SHAKERS

SATURDAY BANQUET - Everything I Want to Eat is Illegal

APPETIZER: US WELLNESS MEATS BEEF TATAKI WITH GARLIC INFUSED WILDERNESS FAMILY NATURALS OLIVE OIL, BABY GREENS AND ORGANIC CULTURED GARLIC FLOWERS FROM CALDWELL
Ingredients: U.S. Wellness Meats Grass-fed Beef Striploins, Wilderness Family Naturals Organic Sesame Oil, Really Raw Honey, Arugula, Baby Greens, Garlic, Ginger, Jalapeño Chili Pepper, Scallions, Fermented Garlic Flowers from Caldwell

FERMENTED GARLIC FLOWERS FROM CALDWELL: organic garlic flowers, salt, cold-pressed organic sunflower oil, and starter culture.

PAN SEARED VITAL CHOICE WILD ALASKAN KING SALMON WITH GRAIN MUSTARD SAUCE OVER PENNSYLVANIA VEGETABLE HASH SAUTEED IN PURE INDIAN FOODS GHEE
Ingredients for Salmon with Mustard Sauce: Vital Choice Wild Alaskan King Salmon, Grainy Mustard, Dijon Mustard,  Snowville Creamery Whipping Cream, Trickling Springs Creamery Salted Butter, White Wine
Option for Gluten-Free, Casein-Free -
Sauce made without butter and cream, chicken stock substituted

Ingredients for Vegetable Hash: Oyler's Organic Farm Ida RedApples, Mushrooms, Onions, Potatoes, Pumpkin, Shallots, Pure Indian Foods Ghee

ATWATER'S ARTISAN SESAME AND KALAMATA OLIVE SOURDOUGH BREADS FEATURING MOUTOUX ORCHARDS WHEAT
Option for Gluten-Free, Casein-Free -
GRINDSTONE BAKERY 100% QUINOA CIABATTA HERBS GARLIC BREAD

PASTURELAND ORGANIC GRASSFED SUMMER GOLD CULTURED BUTTER

CHAFFIN FAMILY ORCHARDS EXTRA VIRGIN UNFILTERED CENTRIFUGE PRESSED MISSION OLIVE OIL

WARM FRUIT COMPOTE SERVED WITH NARVON NATURAL ACRES VANILLA ICE CREAM
Ingredients for Ice Cream: Trickling Springs Creamery Grass-fed Cream and Whole Milk, Eggs, Maple Syrup, Stevia, Real Salt, Vanilla, Arrowroot Powder
Ingredients for Warm Fruit Compote: Dried Apricots, Dried Cherries, Dried Prunes,  Oyler's Organic Farm Golden Delicious and York Apples, Pears

ORGANIC PASTURES TRULY RAW ORGANIC ALMOND MAPLE CRUMBLE
1 cup. Organic Pastures Truly Raw Organic Almonds
¼ cup Shiloh Farms Maple Sugar
4 tablespoons Garden of Life Coconut Oil
½ teaspoon Vanilla
pinch Starwest Botanicals Nutmeg
pinch Selina Naturally Celtic Sea Salt

Preheat oven to 350 degrees. Mix all ingredients together and spread on baking sheet. Bake for 10 minutes. Watch closely to prevent burning. Let cool on cookie sheet and break into chunks before completely cool.

Option for Gluten-Free, Casein-Free -
TROPICAL TRADITIONS COCONUT CREAM ANGLAISE
(Serves 8, as a topping)

2 cups coconut milk** using Tropical Traditions Coconut Cream Concentrate (see recipe below)
½ cup Really Raw Honey
5 large This e-mail address is being protected from spambots. You need JavaScript enabled to view it. egg yolks
1 tablesppon vanilla extract

Combine cream, honey and vanilla in bowl. Heat until quite warm, but not burning by placing the bowl in a pan of simmering water. Meanwhile, place egg yolk in a double boiler and beat for several minutes until pale. Over a low flame, add the warm cream mixture to yolks very gradually, stirring constantly until mixture thickens. Chill well.

**COCONUT MILK
2 teaspoons Tropical Traditions Coconut Cream Concentrate in 1 cup warm water. Mix.

BAREFOOT BOTANICALS SOOTHIN’ INFUSION TEA
Ingredients: All organic - rooibos, lemongrass, spearmint, lemonbalm, raspberry leaf and stevia

ARTESIAN WELL WATER OF PENNSYLVANIA

MIGHTY LEAF MINT MELANGE TEA WITH HOT WATER SERVICE

SELINA NATURALLY HAWAIIAN DEEP SEA SALT GRINDERS, LARGE LIGHT GREY CELTIC SEA SALT GRINDERS AND PORTUGUESE SEA SALT GRINDERS

SUNDAY BRUNCH - A Grateful Harvest

VEGETABLE FRITTATA WITH COPPER CREEK FARMS PASTURED EGGS AND GREEN HILLS FARM BEYOND ORGANIC CHEDDAR
(Serves 4)

1 cup broccoli flowerets, steamed until tender and broken into small pieces
1 red bell pepper, seeded and cut into a julienne
1 medium onion, peeled and finely chopped
2 tablespoons Trickling Springs Creamery butter
6 This e-mail address is being protected from spambots. You need JavaScript enabled to view it. eggs
1/2 cup Canal Junction Farmstead cream
pinch Starwest Botanicals dried basil
Selina Naturally Celtic sea salt and Starwest Botanicals black pepper
1 cup grated Green Hills Farm Cheddar cheese

In a cast-iron skillet, sauté the pepper and onion in 1 tablespoon of butter until soft. Remove with a slotted spoon. Stir in broccoli, peppers, onion and basil. Beat eggs with cream, salt and pepper. Melt the remaining butter in the pan and pour in egg mixture. Cook over medium heat about 5 minutes until underside is golden. Sprinkle cheese on top and place under the broiler for a few minutes until the frittata puffs and browns. Cut into wedges and serve.

Option for Gluten-Free, Casein-Free -
VEGETABLE FRITTATA WITH This e-mail address is being protected from spambots. You need JavaScript enabled to view it. PASTURED EGGS
(Serves 4)

1 cup broccoli flowerets, steamed until tender and broken into small pieces
1 red bell pepper, seeded and cut into a julienne
1 medium onion, peeled and finely chopped
2 tablespoons olive oil
6 This e-mail address is being protected from spambots. You need JavaScript enabled to view it. eggs
pinch Starwest Botanicals dried basil
Selina Naturally sea salt and Starwest Botanicals black pepper

In a cast-iron skillet, sauté the pepper and onion in 1 tablespoon each of butter and olive oil until soft. Remove with a slotted spoon. Beat eggs with cream and seasonings. Stir in broccoli, peppers and onion. Melt the remaining butter and olive oil in the pan and pour in egg mixture. Cook over medium heat about 5 minutes until underside is golden. Sprinkle cheese on top and place under the broiler for a few minutes until the frittata puffs and browns. Cut into wedges and serve.


PENNSYLVANIA PASTURED PORK BACON
Ingredients:  Bacon, Redmon Real Salt, Rapadura, California Spice (.01% of volume; allspice, clove, capsicum, cassia, sugar dextrose). Bacon is heated to 138 degrees in a hickory fired room, but not smoked.

ASSORTED BREAKFAST SAUSAGES:
Horsemen Trails Farm Pastured Tunis Lamb Breakfast Sausage  Links Ingredients: Tunis Lamb, Pastured Tamworth Pork Fat & Trimmings, Garlic, Black Pepper, Redmond's Salt, Rosemary.
Pennsylvania Pastured Pork

Breakfast Sausage Ingredients: Pork, Pork Heart, Jowls, Tongue, Legs,  Redmon Real Salt, Pepper, Sage, Water

Option for Gluten-Free, Casein-Free -
TROPICAL TRADITIONS COCONUT FRENCH TOAST WITH GRINDSTONE BAKERY GLUTEN-FREE QUINOA & MILLET WITH CINNAMON & RAISIN BREAD
(Serves 2)

4 slices Grindstone Bakery Gluten Free Quinoa & Millet with Cinnamon & Raisin bread
2 tablespoons Radiant Life Extra Virgin Centrifuge Extracted Organic Coconut Oil
1/2 cup Tropical Traditions coconut milk
2 This e-mail address is being protected from spambots. You need JavaScript enabled to view it. eggs
1 teaspoon Starwest Botanicals cinnamon
pinch of Selina Naturally Celtic sea salt

In a medium size bowl, beat eggs with coconut milk. Add cinnamon and a pinch of salt.  Soak a slice of gluten-free bread in the egg mixture for 1- 2 minutes on each side. Fry in coconut oil over medium heat for several minutes on each side till golden.

MILLER'S ORGANIC FARM MAPLE SYRUP

CHAFFIN FAMILY ORCHARDS SMALL BATCH APRICOT AND PEACH JAMS

TRICKLING SPRINGS ORGANIC GRASS-FED SWEET CREAM BUTTER
For Gluten-Free, Casein-Free replace butter with
GREEN PASTURE PRODUCTS ORGANIC COCONUT GHEE

CANAL JUNCTION FARMSTEAD CREAM WHIPPED WITH REALLY RAW HONEY

VITAL CHOICE WILD SOCKEYE SALMON NOVA LOX

ASSORTMENT OF CHEESES:

Canal Junction Farmstead Charloe And Flat Rock Raw Milk Cheeses
Chapel's Country Creamery's Bay Blue
Common Folks Organic Blue
Farmstead Fresh Ooh La La
Finger Lakes Dexter Creamery Artisanal Farmstead Probiotic Kefir Cheese
Friendly Farm Gruyere
Green Acres Pecan Jack And Mushroom Leek
Hope Spring Farm Sharp Raw Milk Cheddar
Meadowbreeze Farm Mushroom Leek Cheese
Misty Creek Goat Dairy Assorted Aged Goat Cheeses
Mudrak Swiss Tour High Alpine Swiss Cheese
Organic Pastures Dairy Company Truly Raw Cheddar
Spring Gap Mountain Creamery Shenandoah Sunrise Tomme
Spring Gap Mountain Creamery Jersey Gold Gouda
Spring Bank Acres Cheddar
Spring Bank Acres Tomato Basil Cheddar
The Family Cow Swiss and Italian Cheddar
Three Shepherd's Farm Aurora Cheese made with Turkey Hill Farm Raw Milk

ASSORTMENT OF CHARCUTERIE:

SUNNY CREST PASTURED GRASS-FED SUMMER SAUSAGE

Ingredients: coming soon

MINT CREEK FARM PASTURED PORK HAM

PENNSYLVANIA PASTURED PORK LIVER TERRINE
Makes 1 - 13.5x9.5x2 pan or 3 bread loaf pans
(20 servings)

1 lb Pennsylvania Pastured Pork Liver
2 lbs Pennsylvania Pastured Pork Breakfast Sausage
1 lb Pennsylvania Pastured Pork Hot Italian Sausage
1 This e-mail address is being protected from spambots. You need JavaScript enabled to view it. egg
½ teaspoon Starwest Botanicals nutmeg
1 ½ tablespoon coarse Selina Naturally Cetlic sea salt
1 teaspoon Starwest Botanicals black pepper
1 medium onion, minced
3 cloves garlic, minced
Fresh herbs (such as sage or thyme) - optional

Preheat oven to 320°F.  Puree liver in food processor; place liver in large electric mixer bowl. Add sausages, egg, nutmeg, sea salt, pepper, onion, and garlic. Beat until well blended.  Liberally coat pan(s) with lard. Place meat mixture in pan(s) and spread evenly. Cover loaf with wax paper greased with lard. Bake 1 ½ hours or until meat thermometer reaches 162°F. Remove from oven and cool for 1 hour and then refrigerate. Allow to sit for 1 full day in fridge before serving.

To serve, unmold onto platter and garnish with fresh herbs. Serve with crackers or bread.

Recipe courtesy of Becca Griffith of Minnesota, inspired by the Grassfed Gourmet Cookbook


ASSORTMENT OF LACTO-FERMENTED VEGETABLES:

FERMENTI ARTISAN APPLE GINGER KRAUT
Ingredients: Apple, Ginger, Cabbage, Sea Salt

NOURISHING TRADITIONAL COOK PINEAPPLE MANGO CHUTNEY
Ingredients: Pineapple, Mango, whey, sucanat, star anise

REAL PICKLES ORGANIC DILL PICKLES
Ingredients:  Cucumbers, filtered water, sea salt, dill, garlic, black pepper, chili pepper, fennel seed, bay leaf, cinnamon

REAL PICKLES ORGANIC GINGER CARROTS
Ingredients: Carrots, ginger, filtered water, unrefined sea salt

LAVOSH CRACKERS
For Gluten-Free, Casein-Free replace lavosh with
GLUTEN-FREE CRACKERS

SLICED MELON

This e-mail address is being protected from spambots. You need JavaScript enabled to view it. KOMBUCHA

SPARKLING AYALA'S HERBAL WATER - SPARKLING GINGER LEMON PEEL, SPARKLING LEMONGRASS MINT VANILLA, SPARKLING CINNAMON ORANGE PEEL

DUTCH MEADOWS CERTIFIED ORGANIC 100% GRASSFED DUTCH BELT RAW MILK

BAREFOOT BOTANICALS SOOTHIN’ INFUSION TEA
Ingredients: All organic - rooibos, lemongrass, spearmint, lemonbalm, raspberry leaf and stevia

ARTESIAN WELL WATER OF PENNSYLVANIA

SELINA NATURALLY HAWAIIAN DEEP SEA SALT GRINDERS, LARGE LIGHT GREY CELTIC SEA SALT GRINDERS AND PORTUGUESE SEA SALT GRINDERS

SEAGREENS ORGANIC MINERAL SALT SHAKERS

 

FundRAISER BREAKFAST

BOB'S RED MILL ORGANIC OATMEAL SOAKED IN SPRING WOOD ORGANIC FARM GRASS-FED YOGURT
(Serves 4)
1 cup Bob's Red Mill organic oats, rolled or cracked
1 cup warm filtered water plus 2 tablespoons This e-mail address is being protected from spambots. You need JavaScript enabled to view it. grassfed yogurt
1/2 teaspoon Selina Naturally sea salt
ground Starwest Botanicals ground cinnamon to taste
1 cup filtered water

For highest benefits and best assimilation, porridge should be soaked overnight or even longer. Once soaked, oatmeal cooks up in less than 5 minutes—truly a fast  food.

Mix oats with warm water mixture, cover and leave in a warm place for at least 7 hours and as long as 24 hours. Bring an additional 1 cup of water to a boil with salt. Add soaked oats, reduce heat, cover and simmer several minutes. Remove from heat and let stand for a few minutes.


Option for Gluten-Free, Casein-Free -
SLOW COOKED ORGANIC QUINOA WITH TROPICAL TRADITIONS COCONUT MILK PORRIDGE (SATURDAY ONLY)
(Serves 2)
1 cup Bob's Red Mill quinoa
4 cups water
1 tablespoons apple cider vinegar
2 cups coconut milk made with Tropical Traditions Coconut Cream Concentrate
2 tablespoon Radiant Life coconut oil
1/2 teaspoon Selina Naturally Celtic Sea salt
1/4 teaspoon Starwest Botanicals ground nutmeg

Soak quinoa over night with 2 cups water and apple cider vinegar. In the morning, rinse quinoa well and throw out soaking water. Bring 2 cups water to a boil and add quinoa with salt. Add coconut milk and nutmeg. Slowly simmer while stirring for about 15-20 minutes. Add coconut oil and more salt to taste.

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