A bunch of my friends have reclaimed sit-down Sunday Dinners by posting their menus on Facebook. If you do a big sit-down it is a chance to see if you measure up, if you just graze on left-overs from the week after church, it is a bit ego-busting! While we do the full meal deal periodically, Sunday sit-down’s aren’t a tradition at our house – but Saturday Farm Breakfast is a big deal!
We started this tradition years ago because my boys needed a decent meal because we sell hay from 9:00-1:00 on Saturdays and by the time they came in for lunch about 2:00 they were famished. Cereal just didn’t cut it. After a while a couple of our hired hands started showing up a few minutes early to catch what was left of the meal. That became an issue because we would have customers lined up and the help would still be sopping up gravy in the kitchen. Hence the rule, “Be here by 8:30 if you want breakfast!”
Most of my kids have moved on to other adventures, but we still do the Farm Breakfast for the hay crew, hubby and the occasional hay customer who has figured out what is going on! Recent offerings include buttermilk pancakes with fresh raspberries, french toast, breakfast casserole (eggs, potatoes, sausage, bacon, onions, peppers, cubed bread), eggs and hashbrown potatoes, and of course, biscuits and sausage gravy. I couldn’t do this without the farm. Eggs from the chickens, milk from the cow, pork sausage and bacon from the hogs we raise, potatoes and veggies from the garden, and buckets of raspberries from the berry patch make all this possible. Without this ultra-local bounty feeding 4-8 people every Saturday morning would be cost prohibitive but my girls (Lexie and the chickens) keep up their end of the bargain.
We’ve been blessed with a bunch of great helpers over the years – and the community we have built around the kitchen table has forged relationships that are why we keep doing the hay business – and the Farm Breakfast! This week it was fresh chorizo, eggs, beans, rice, homegrown salsa, and tortilla! Next week it is biscuits and gravy with fried red potatoes and eggs – by request. Carlos is moving on to a new adventure as he leaves to go on a church mission for two years! We will miss him, but when he comes home I am sure he will join us again for an occasional breakfast! They always do!
Here is the recipe for the chorizo – it is also great for a quick taco dinner! I always have the butcher grind my pork and leave it unseasoned when we do a hog – that gives me lots of flexibility in meal planning. You can have most butchers grind up pork shoulder and do the same thing or buy some boneless pork spareribs and grind it yourself.
- 2# ground pork
- 1/4 c vinegar
- 1 tsp oregano
- 3 cloves crushed garlic
- 2 tbsp chili powder
- 1 tsp pepper
- 2 tsp salt
- 1/4 tsp cumin
- 1/2 tsp red pepper flakes (or more too taste)
Grind the meat if needed, blend spices, pour over ground meat, mix well with hands. Best if it can sit in the fridge 24 hours to allow flavors to blend before using. Fry it up and make a breakfast burrito!