Culinary Retreat New this fall will be a weekend culinary retreat at the farm; November 3-5. In addition to three cooking classes, there will be ample time to roam the farm, walk the trails help collect eggs and feed animals. The farm has its own herb garden and we will utilize fresh vegetables from our farm or local farms where possible and our own natural eggs, lamb, chicken, beef and pork. Chef Eva will seek input for the class menus in advance of the retreat.The weekend will start with snacks and complimentary wine on your arrival Friday late afternoon or evening. Saturday morning (after farm chores for those that want to participate) will be a continental breakfast. You can participate in preparing the breakfast at your option. All of the classes are hands on and the participants will be divided into small teams to work on different menu items. There will also be demonstration of culinary techniques. The morning class will focus on using fresh vegetables and fruit for a menu that is lighter and healthy. There will be a break after lunch. The late afternoon class will be hearty and feature meat dishes, seasonal vegetables, a unique dessert and complementary wine. Sunday morning the class will focus on a farm house breakfast with a twist. The Saturday classes will be 3-4 hours depending on the complexity of the menu. Minimum participation for the retreat will be eight persons (cabin has queen bed and queen sofa bed) sharing the four log cabins. The loft is available for other participants (queen bed and twin in downstairs bedroom, queen bed in loft, and queen sofa bed if needed) Cost is $450 per person (assuming two persons in a cabin or loft). Additional participants in the same cabin or loft is $350. State taxes apply only to the cabin rental and not the classes. Gratuity optional. We are very flexible in making the accommodation arrangements. For more information or to make a reservation please call 903-645-3232 or text 903-452-9738. |
www.greerfarm.com | 903-645-3232 | eva@greerfarm.com
Special
June 7th Sunday
Farm to Fork Cooking Class
1:00 PM at the farm near Daingerfield
The June 6 class was so popular we have added a class.
Reservations 903-645-3232 $80/person. Hands-On
Celebrating the start of our blueberry-blackberry season
Blackberry brie pizzettas
Citrus and berry salad with creamy nutty blackberry dressing
Blueberry balsamic glazed rosemary chicken
Garlic mushroom quinoa
Roasted heirloom carrots with blackberry balsamic glaze
Blackberry cobbler sundae with butterscotch bourbon sauce
Farm to Fork Cooking with Chef Eva
Gourmet Private Cooking Classes
Beside Chef Eva's monthly Farm to Fork cooking
classes taught at the farm she also offers
private classes taught at the farm or your venu
This is a list of all her current suggested menus
These can be modified to meet your needs
Warming up Winter with Simple Comforts
Butter Lettuce Salad
Baked Ziti Pasta with Spicy Pork and Sausage Ragù
Roasted Winter Vegetables
Rosemary Semolina Winter Bread
Individual Ginger Bundt Cake with Warm Apricot Sauce
The Comforts of Autumn
Gingered Winter Squash Bisque with
Spicy Cheddar Cheese Straws
Sugar Spiced Pork Chops with
Pumpkin Chipotle Sauce
Potatoes Trianna
Apple Crumb Pie
Served with Hot Cinnamon Ginger Apple Cider
Savory Appetizers
Curried Scallop Cakes
Mushrooms Bacon Tartlets
Fresh Spinach Dip with Feta Cheese and Pita Crisps
Southwest Meatballs
Prosciutto Wraps
Too Hot to Cook
Gazpacho
Fresh Mozzarella, Prosciutto, Basil Pesto Tomato Sandwich
Grilled Chicken, Dried Red Pepper and Pesto Sandwich
Blackberry Sorbet in Almond Tuile Cups
Dinner by the Fire
Spinach Salad with Hot Citrus Dressing
Prosciutto Stuffed Pork Tenderloin with Mushroom Sauce
Garlic Broccoli
Apricot Rice Pilaf
Chocolate Layer Cake with Mocha Frosting and Almonds
Winter Deserts
Pumpkin & Spice Crème Brûlée
Walnut Lace Cookie
Poached Pears in Red Wine Sauce with Cream
Chocolate Layer Cake with Mocha Frosting and Almonds
White Chocolate Cappuccino
Meatless Melody
Pumpkin Soup with Cheddar & Parmesan
Green Beans with Pecans & Basil
Carrots Glazed with Balsamic Vinegar & Butter
Cabbage, Onion & Sweet Pepper Medley
Green Onion Buttermilk Biscuits
Double Cherry Streusel Bar
Sweet and Savory Deserts
Flaky Pie Crust Dough
Pumpkin Pie Brûlée
Peanut Butter Cream Tart
Sweet-Potato Layer Cake with Orange- Cream Cheese Frosting
Ice Cream Sundaes in Cinnamon Cookie Cups
Desert Lovers Dream
Poached Pears in Red Wine Sauce with Cream
Chocolate Layer Cake with Mocha Frosting and Almonds
Peanut Butter Cream Tart
Ice Cream Sundaes in Walnut Lace Cookie
Holiday Gifts
Divinity
Chocolate and Toasted Almond Fudge
Jambalaya Mix
Cashew Honey Butter
Pecans Ole’
Savory Cocktail Treats
Spinach-herb Cheesecake
Spinach and Artichoke in Puff Pastry
Brie and Walnut Quesadillas with Tropical Fruit Salsa
Texas Sushi with Poblano Sauce
Sesame-Eggplant Salsa with Pita Crisps
Romantic Candlelight Dinner
Spinach Salad with Hot Citrus Dressing
Prosciutto Stuffed Pork Tenderloin with Mushroom Sauce
Cranberry Orange Relish with Mint
Mashed Sweet Potato
Apricot Rice Pilaf
Parmesan Bread
Ice Cream Sunday in Walnut Crisps
Holiday Finger Foods
Soft Spring Rolls with Teriyaki Dipping Sauce
Crispy Spring Rolls with Sweet and Sour Sauce
Ham Canapé
Sausage Rolls
Pineapple Christmas tree
Finger Foods for the Holidays
Pineapple Wassail
Chutney Spread with Christmas Shaped Toasts
Shrimp Stuffed Cherry Tomatoes
Crab Stuffed Snow Peas
Mexican Wontons with Salsa
Thanksgiving without Turkey
Pumpkin Soup with Cheddar & Parmesan
Orange Glazed Cornish Hens with Sausage Stuffing
Cranberry Orange Relish with Mint
Mashed Sweet Potatoes in Orange Cups
Garlic Broccoli
Flaky Pie Crust Dough
Pumpkin Pie Brûlée
Holiday Appetizers: More than Sweets
Pineapple Wassail
Chutney Spread with Xmas Shaped Toasts
Shrimp Stuffed Cherry Tomatoes
Crispy Spring Rolls with Sweet and Sour Sauce
Spinach and Artichoke in Puff Pastry
Chicken and Black Bean Quesadillas with Tropical Fruit Salsa
Summer Vegetables
Aqua Fresca de Pepino
Panko Crusted Stuffed Banana Peppers with Charred Tomato Dipping Sauce
Crowder Pea Hummus with Toasted Pita Bread
Tomato pie
Eva’s Super Cream Corn
Creamy Fig Cobbler
Artisan Bread and Soups
Boule
Ciabatta Bread
Focaccia with Onions and Rosemary
Brioche
Braided Raspberry Almond Cream pastry
Venison Consommé
Tuscan Bean soup
Oktoberfest Texas Style
Texas Bratwurst Rounds with Horseradish Mustard Sauce
Rouladen with Jalapeno and Pickles
Greer Farm made Sauerkraut
Braised Red Cabbage and Red Apples
Spätzle
Homemade Pretzels
Linzer Torte with East Texas Greer Farm Blackberry Jam
Winter Soups and Stews
Chicken Stock
Beef Stock
Vegetable Stock
Artichoke Bisque with Parsley- Lemon Gremolata
Cream of Triple Mushroom Soup with Cheesy Garlic Croutons
Cheesy Garlic Croutons
Classic French Onion Soup with parmesan flan and parmesan crisp
Parmesan Flan
Beef Brisket Chili
Easy Easter Brunch
Mixed Greens with Crispy Bacon, Goat Cheese and Fried Egg
Sausage and Egg Casserole with Sundried Tomato and Mozzarella
Chive Corn Muffins with Maple Butter
Roasted Asparagus with Wild Mushrooms
Strawberries with Cardamom Sugar and Grand Marnier
Aphrodisiac Foods for Valentine’s Day
Oyster Rockefeller Bisque
Arugula Salad with Honeyed Pine Nuts and Goat Cheese
Asparagus with Cardamom Butter
Pork Tenderloin Stuffed with Prosciutto, Figs and Gorgonzola Cheese
Chocolate Anise Pots de Crème
Succulent Roasted Meats: Lamb, Beef & Pork
Petite Rack of Lamb Chops with Herbs and Homemade English Mint Sauce
Succulent Beef Rib Roast with Homemade Gravy
Milk Braised Pork Loin with Herbs
Crisp Roasted Potatoes
Roasted Butternut Squash Soufflé
Roasted Fruit and Toasted Pound Cake
A Touch of Green for St Patrick’s Day
Irish Soda Bread
Carrot Soup with Marjoram
Champ Potatoes
Stewed Pork Ribs
Chocolate Whisky Cake
Cookin' Cajun for Mardi Gras
Chicken, Shrimp and Andouille Gumbo
Spinach Salad Vermillion
Cajun Chicken Fricassee
Creole Rice
Artichoke and Crab Gratin
New Orleans King Cake
Cooking with a Caribbean Twist a la Eva
Cuban Black Bean Soup with Belizean Onion condiment
Salmon Roulade with Papaya-Mango Relish
Fried Plantains
Belizean Johnny Cake
Greer Farm Blueberry Upside-Down Cornmeal Cake
Summer Fruits and Berries: Peaches, Blackberries and Blueberries
Shrimp Cakes with Blackberry Chipotle Dipping Sauce
Spiced Petite Filet Mignon with Blackberry Gastrique and Mushroom Duxelle
Blueberry, Peach and Onion Salad
Blackberry Cream Cheese Crepes
Sweet & Savory: Cooking with Greer Farm Blueberries and Blackberries
Black and Blue Lemonade
Blueberry Pesto Appetizer
Blueberry Salsa with
Goat Cheese Wonton Salad with Blueberry Dressing
Pork Tenderloin with Curried Blueberry Sauce and Sautéed Portabella Mushrooms
Blueberry Fried Pies
Blueberries, More Than Just Muffins
Black and Blue Lemonade
Blueberry Pesto Appetizer
Blueberry Salsa with
Goat Cheese Wonton Salad with Blueberry Dressing
Pork Tenderloin with Curried Blueberry Sauce and Sautéed Portabella Mushrooms
Blueberry Fried Pies
Rib Roast Dinner
Ginger Winter Squash Bisque with Spicy Cheddar Cheese Straws
Succulent Beef Rib Roast with Homemade Gravy
Roasted Asparagus with Portabella Mushrooms
Sweet Potato Layer Cake with Orange Cream Cheese Frosting
Thanksgiving without the Turkey II
Pumpkin soup with cinnamon cream and roasted pumpkin seeds
Cornish Game Hen with wild rice and goat cheese stuffing
Cranberry orange relish with mint
Mashed sweet potato in orange cups
Chocolate coconut bread pudding with passion fruit sauce
For The Love of Chocolate
Champurrado thick Mexican hot chocolate
Savory chocolate bruschetta with salt
Spinach pear and walnut salad with cocoa nib dressing
Seared pork tenderloin with cocoa spice
Calabaza squash with chocolate mole
White chocolate pot de crème with raspberry chocolate brittle
Food from the Middle Earth: A Hobbit Feast
Breakfast
Poached fresh Greer farm eggs and our pastured bacon, fried mushrooms
Second breakfast
Scones and jam
Elevensies
Lemba bread
English pork sausage
Luncheon
Fish and chips
Afternoon Tea
Honey cakes
Dinner
Pork pies and Apple Tart
Supper
Seed cake with lemon cream
English hot tea and coffee
Complimentary Ale tasting
Mexican Brunch
Coffee with cinnamon and cloves
Cactus smoothie
Huevos divorciados with homemade tortillas
Enchiladas tapatias with chicken and anejo cheese
Jalisco style crab and shrimp salad
Poblano stuffed with picadillo
Freda Kahlo’s sugared fritters served with piloncillo syrup
St. Patrick's Day Feast
Irish sausage rolls with Guinness mustard
Gaelic steak
Irish soda bread with Irish gold butter
Colcannon
Mushroom frigacy
Chocolate whiskey cake
Complementary Irish beer and stout sampling
Singapore Street Food (Hawker Style)
Chicken satay with spicy peanut sauce
Po Piah Vegetable spring rolls with Tom Cheong sauce
Bak Kuhn pork spareribs soup with pappadam
Char Kway Teow with shrimp
Hai Nan Ji Fan Hainanese chicken rice
Fresh coconut candy
A Bacon Tasting
Bacon wrapped dates stuffed with Gouda cheese
Broccoli cherry salad with warm bacon vinaigrette-and Mango glazed bacon
Bacon explosion: A unique combination of bacon and homemade pork sausage
Spinach and kale sautéed with bacon and onions
Bacon and pecan brittle ice cream served in
Bacon and chocolate tuille
In the Heart of the Blueberry and Blackberry Field
Caramelized onion tartlets with black berry and blueberry glazed bacon
Pickled blueberries and fresh corn salad
Blackberry prosciutto crostini
Mushroom and blueberry balsamic pot roast
Balsamic roasted fingerling potatoes
Mixed berry coleslaw
Blackberry Pinot Noir sorbet
Independence Day Celebration
Cornmeal Fried oysters with herb Remoulade
George Washington's West Indies Pepperpot Soup
(Served to the soldiers at Valley Forge)
Anadama Bread with French butter (a Jefferson favorite)
Benjamin Franklin’s Romaine lettuce with burgundy wine -Dijon vinaigrette
Beef & Pork pie with quick puff pastry
Thomas Jefferson’s favorite floating islands
Cooking with an Array of Salads
Tomato and okra cornmeal cakes with BLT salad
Fingerling potato salad
Grilled steak salad with tomato vinaigrette
Buffalo chicken salad
Watermelon and blueberry salad
Chamomile honey sorbet
Cooking with Spirits
Grilled goat cheese and gin crostini with orange salsa
Ice tomato and vodka soup
Portabella crabs Rockefeller with Pernod
Drunken mushrooms with brandy
Pepper steak with chive butter and cognac
Peach cassis parfait with champagne
Enchiladas, Moles and Tamales
Pork Medallions with red mole served with dumplings
Mole Amarillo, yellow mole with chicken
Grilled vegetable tamales
Spicy Shrimp tamales with roasted tomatillo sauce and Cotija cheese
Roasted Butternut squash enchiladas with Poblano sauce
Flan Napolitan
Belizean Cooking
Fish panades with Belizean hot onion
Rice and beans with fried plantains
Belizean meatballs
Johnny cakes with coconut milk
Individual Meat pies
Coconut tart
Vietnamese Cooking
Avocado smoothie
Crispy Spring rolls with peanut dipping sauce
Pho Hanoi beef soup and noodles
Torn chicken and cabbage salad
Shaking beef with garlic sauce
Coconut caramel flan
Oktoberfest: Rich Food & Beer
Cheddar ale spread
Beer bread
Pork chops with mushrooms and dark beer
Beer braised red cabbage and apples
Guinness stout brownies
Beer ice cream
Making Ordinary Pot Pies Extra Ordinary
Seafood Pot Pie
Wild Mushroom Pot Pie
Supreme Chicken Pot pie
Grilled Romaine and Balsamic Vinaigrette Salad
Blackberry Pot Pie
Christmas Appetizers
Homemade eggnog with brandy
Wrapped soy ginger scallops
Roasted chickpeas and pistachios
Crispy salami with garlic and black pepper Boursin
Onion soufflé with white and black sesame and poppy seeds crisp
Polenta rounds with goat cheese and salmon
Salmon rillettes with black pepper toasts
Cookies for the Holidays
Ginger cookies with white chocolate glaze
Chile chocolate cookies
Best sugar cookies
Oatmeal cherry cookies
Chocolate chip and English toffee
Almond pistachio macaroons
Rosemary and pine nut cookies
Staying Cool in the Dog Days of August
Aqua fresca with cantaloupe and watermelon and a splash of rum
Fried okra and green tomato appetizers with lime basil dipping sauce
East Texas Peach gazpacho
Zucchini and yellow squash carpaccio
Greer farm Jerk chicken with coconut Carolina gold rice and black beans
Greer farm pear gruyere cupcake pies
Love Around the World
Shrimp piri piri lettuce wraps
Pink grapefruit avocado and pomegranate salad
African jollof rice with chicken
South African apple squash fritters
Asparagus with roasted red pepper sauce
Panna cotta with chocolate shavings and Turkish pink peppercorn meringues
Mardi Gras
Laisse le bon Temps Rouler
Brandy milk punch
Crawfish beignets with pink peppercorn Rémoulade
Chicken and sausage black bean jambalaya
Oyster and artichoke soup
New Orleans barbecue shrimp and French bread
King cake with Greer farm blueberry cream filling
Celebrating All Things Natural
Grass Fed Beef, Pastured Pork, Free Range Chicken and Spring Grass Fed Lamb
Spring greens with blue cheese, pastured pork bacon and pumpkin seed brittle
Carne asada (roasted beef) with pickled onions and habanero tomato salsa
Grilled citrus free-range chicken under a brick
Jalapeño pastured pork roast
Lamb chops with fresh mint pesto
Lemon balm and almond Crème brûlée
Spring Time on the Farm Using Farm Fresh Eggs
Poached eggs over Greer Farm spring mix salad with a citrus vinaigrette and Manchego cheese
Homemade hollandaise sauce served over classic eggs Benedict and eggs Sardou
Strawberry soufflé omelet with caramelized sliced almonds
Perfect frittata
Blueberry swirl angel food cake
Homemade Pasta
Basic pasta dough with variations using spinach, fresh herb, black pepper and chocolate
Wild mushroom and artichokes over black pepper pasta
Lasagna with spinach pasta
Pasta carbonara with sweet peas and ham and fresh herb pasta
Chocolate ravioli with almond filling and raspberry sauce
Berry Extravaganza
Blueberry basil lemonade
Sugar snap pea and berry mixed salad
Blue cheese and walnut wontons with blackberry puree
Blackberry soufflé with blackberry sauce and lemony cream
Balsamic glazed grilled pork chops with blueberry ginger sauce
Lemon blueberry rice pilaf
Canning in the Farm Kitchen
Old-fashioned blackberry jelly
Pineapple and peach jam with mint
Blueberry jalapeño sauce
Straight from the Garden
Eggplant stacks with ground lamb, feta cheese and mint
Zucchini and yellow squash carpaccio
Savory Tomato pie
Heirloom tomato Greek salad
Chilled red pepper and beet soup with yogurt and caraway seeds
Sweet corn crème brûlée with fresh blueberries
Homemade Pizza
Chinese chicken and cashew pizza
Baby Bella and colored pepper pizza
Philly cheese steak pizza
Smoke salmon, arugula and boursin cheese pizza
Cinnabon pizza
Out of the Ordinary Tamales
Black bean and corn tamales with red chili Mexican cream
Spinach and cheese tamales with poblano pesto
Chicken annato tamales
Pork and chorizo tamales with grilled tomato jalapeño salsa
Mango hibiscus ice cream
Healthy Recipes for Those with Special Needs
Gluten free mix for cookies and baking
Spicy salmon appetizer
Spinach and mixed pepper quiche with pecan crust
Broccoli with almond dressings
Chicken breasts with mushroom sauce
Warm chocolate hazelnut cake
Real Soup Does Not Come From a Can
Homemade stocks (chicken, beef, vegetable)
American creamy tomato soup with grilled ham and cheese sandwich
Thai coconut and carrot soup with lemon grass stock
Mexican calabasa and tomatillo soup
West African chicken peanut stew
Italian wedding soup
Weekend Breakfast Feast
Golden spinach strata
Cinnamon churros
Southwest skillet eggs on tostadas
Bacon and egg puffs
Overnight light and airy biscuits
Chocolate stuffed French toast
Eating from the Wild
Braised rabbit ragu
Grilled quail salad with papaya and mango
Breakfast venison sausage patties from scratch with mushroom gravy
Duck gumbo with forbidden black rice
Cast iron apple cobbler
Kicking off the New Year with Great Starters
Hoisin beef and scallion rolls
Stuffed endive leaves and celery with homemade cream cheese and spices
Chicken brochettes with spicy peanut sauce
Spicy hummus with pine nuts and homemade pita chips
Warm black bean and chipotle dip with homemade tortilla chips
Salmon canapés on black pepper potato chips
Coconut tartlets
Super Bowl Party Favorites
Chili lime peanuts
Spicy Sriracha chicken wings
Lump crab salsa with homemade potato chips
Mediterranean tomato olive and walnut salad
Pork and purple hull chili with toasted cornmeal cornbread sticks
Apple bread and butter pudding with whiskey caramel sauce
Mardi Gras Feast
Lump crab meat and brie soup
Commanders egg Benedict with special sauce and homemade triple meat sausage
Imperial crawfish
Cajun Caesar salad
Creamy Pralines
Scarborough Fare… Parsley, Sage, Rosemary and Thyme
Cooking with Herbs
Scarlet Nantes carrot soup with mint
Rosemary sage thyme garlic flan with crispy shallots with arugula and radicchio salad
Grilled Scallops with salsa Verde
Herb crusted chicken Cordon Bleu with basil pesto with hazelnuts
Mashed potatoes with toasted coriander and roasted garlic
Lemon Verbena Ice cream
Strawberry Fields Forever
Fresh strawberry lemonade
Strawberry avocado garnaches with homemade queso fresco
Strawberry shrimp ceviche
Grilled duck with strawberry fig sauce
Flaming Grand Marnier strawberries over lemon ricotta crepes
Strawberry, blackberry balsamic ice cream
Black and Blue Month with Greer Farm Fresh Berries
Scallops with blackberry chipotle sauce
Venison with juniper, blueberries and thyme
Brie, blackberry and basil Panini (sandwich)
Blueberry and blackberry honey sabayon
Double crusted blackberry pie
Blueberry pie dusted with confectionary sugar
Luscious Summer Vegetables and Fruits
Grilled watermelon salad
Crabmeat stuffed cherry tomatoes
Homemade wheat pita bread dipped with
Beet hummus
Smoky eggplant and pepper spread
Southwest zucchini squash casserole
Sweet tomato tart
Hands-On Jam Making
Preparing homemade jam using seasonal fresh fruits: peaches, blueberries and blackberries includes taking home a jar of each jam
Backyard Grilling
Heirloom tomato and grilled corn salad with purple basil vinaigrette
Grilled okra with Spanish paprika
Yellow corn flatbread (piadina)
Tomato, basil and fresh mozzarella piadina
Figs and ham piadina with ricotta cheese
Banana split on the grill with homemade coconut ice cream and hibiscus sauce
Breakfast with a twist
Crispy bacon with hash brown quesadillas
Huevos Rancheros with three pepper tomato chili sauce
Spelt blueberry pancakes with fig syrup and lemon honey butter
Macadamia nut French toast with candied bacon
Crispy gluten free waffles with salted caramel sauce
Whole wheat blueberry muffins with lemon cream cheese filling
Greens and Grains
Whole wheat bread
Roasted red peppers stuffed with kale and forbidden black rice
Heirloom squash farro risotto
Rainbow chard and radicchio and nut sauté
Quinoa salad with baby spinach and Moroccan spiced lemon dressing
Zesty wheat berry black bean chili with spicy whole grain crackers
Cooking the Low Carb Smart Weigh
Winter salad with roasted squash and pomegranate vinaigrette
Cauliflower popcorn
Curried chicken salad with homemade crème fraiche
No noodle zucchini lasagna
Wild mushroom quiche with pecan nut pie crust
Pumpkin mousse
Grass Fed Beef, Pastured Pork, Free Range Chicken and Spring Grass Feed Lamb
Fall greens with blue cheese and pastured pork bacon and pumpkin seed brittle
Carne asada (roasted beef) with pickled onions and habanero tomato salsa
Grilled citrus free range chicken under a brick
Jalapeno pastured pork roast
Lamb chops with fresh mint pesto
Lavender Crème Brûlée with free range eggs
Healthy holiday Appetizers
Fresh organic spinach and artichoke dip with homemade flatbread
Zucchini and goat cheese pinwheels
Tomato caprese bites
Sweet potato and black bean empanadas
Endive Stuffed with goat cheese and walnuts
Fresh mushrooms stuffed with sundried tomatoes and organic spinach
Coconut meringues
Super Bowl Extravaganza
Butterflied chicken fried shrimp with habanero ketchup
Crab cakes baked in ramekins
Chuck roast super bowl chili with ancho peppers
Blue corn spoon bread
Coconut lime bars
Making Ordinary Pot Pie into Extra Ordinary
Seafood pot pie
Wild mushroom pot pie
Supreme chicken pot pie
Grilled romaine and balsamic vinaigrette salad
Blackberry pot pie
Keeping It Green
Fresh herb cheese stuffed snow peas
Kale salad with pine nuts and parmesan
Colcannon potatoes
Traditional roasted corn beef
Irish Whisky Cake with white chocolate mint ganache
Corn beef will be Greer Farm USDA inspected Grass-finished beef
Easter Surprises
Eggs Benedict salad
Roast leg of lamb
Couscous and pine nuts
Fresh spring vegetables
Raspberry parfait with white chocolate and lemon mousse
Grilling Pizza
Learn to make the dough, sauces
and assorted topping combinations
Then cook it straight on the grill
We will even do a dessert pizza
Cinco de Mayo Fiesta - Authentic Mexican
Yucatan chicken lime soup with avocadoes and tortilla strips
Appetizer salad with chicharones and spicy pumpkin seeds
Garnachas con frijoles y repollo en vinagre
Enchiladas smothered in red mole
Flambéed mangoes
Hands-On Tamales
Tamales made with banana leaves and various fillings both savory and sweet
Sweet & Savory: Cooking with Greer Farm Blackberries and Blueberries
Black and Blue Lemonade
Blueberry Pesto Appetizer
Blackberry Salsa, Goat Cheese with Wonton Salad with blueberry Dressing
Pork Tenderloin with Curried Blueberry Sauce and Sauteed Portabella Mushrooms
Blueberry Fried Pies
Mixed Berry Fest: Blackberries, Blueberries and Strawberries
Strawberry with goat cheese and balsamic vinegar appetizer
Blueberry potato salad
Baby back ribs with Greer farm blackberry chipotle sauce
Blackened blue chicken
Ricotta soufflé with blackberry compote
Refreshing Mouth Watering Salsas
Watermelon mango salsa with marinated grilled chicken tenders
Brie and pecan quesadillas with pineapple apricot salsa
Bruschetta with garden fresh tomato salsa, spinach and homemade ricotta
Grilled angel food cake with blueberry, raspberry, blackberry and strawberry salsa
Too Hot to Cook
Gazpacho
Fresh Mozzarella, Prosciutto, Basil & Parsley Pesto Tomato Sandwich
Chicken, Roasted Pepper and hummus on pita bread
Smoked salmon avocado spring rolls
Blackberry sorbet in chocolate wafer cups
Picnic Fare for Labor Day
Watermelon salad with mint lime dressing
Chili spiked grilled corn with cotija cheese
Burgers with spicy mayonnaise, chipotle ketchup, sautéed mushrooms and caramelized onions
Beer braised hot dogs with sauerkraut
Roasted peach crumble with Greek yogurt ice cream
Burgers will be Greer Farm Grass-fed beef
Fall Fest with Winter Squash
Acorn squash puffs
Stuffed heirloom squash
Gingered Winter Squash Bisque
Spicy Cheddar Cheese Straws
Enchiladas with butternut squash and pumpkin seed mole
Pumpkin brown sugar crème Brûlée
Prepping for Winter: Savory Stocks and Healthy Breads
Basic Stocks: Chicken, vegetable and beef
Gluten free bread and natural whole grain breads
Getting Ready for Holiday Gatherings
Cornmeal crusted miniature pies
Beef empanadas
Shrimp fritters with spicy ginger sauce
Portabella mushroom tarts
Chili infused chocolate chip cookies
Ginger cookies with white chocolate drizzle
For The Love of Chocolate
Champurrado thick Mexican hot chocolate
Savory chocolate bruschetta with salt
Spinach pear and walnut salad with cocoa nib dressing
Seared pork tenderloin with cocoa spice
Calabaza squash with chocolate mole
White chocolate pot de crème with raspberry chocolate brittle
Celebrating Love at the Greer Farm Table
Smoked tomato soup with crème fraiche
Spring mix salad with smoked salmon and crab timbales served with champagne vinaigrette
Mini Beef Wellingtons with mushroom duxelles and gorgonzola or roasted salmon served with pink peppercorn sauce
Mini Pommes Anna
Caramelized honey glazed beets and carrots
Red chili spiked chocolate mousse with a dark chocolate dipped orange and almond lace cookie
Mother's Day Lunch
Mixed greens Salad with strawberries, candied pecans and balsamic vinaigrette
Parmesan crusted chicken with tomato basil coulis
Gingered sugar snap peas
Aged goat cheese and potato timbales
Frozen lemon soufflé with raspberries and almond crust
Harvesting the Garden
Southwestern corn pudding
Citrus pea sprout salad
Summer squash caprese noodle salad
Buffalo chicken lettuce wraps
Braised short ribs with fork mashed purple majesty potatoes
Framboise Sabayon with blueberries and blackberries
In the Heart of the Blueberry and Blackberry Field
Caramelized onion tartlets with black berry and blueberry glazed bacon
Pickled blueberries and fresh corn salad
Blackberry prosciutto crostini
Mushroom and blueberry balsamic pot roast
Balsamic roasted fingerling potatoes
Mixed berry coleslaw
Blackberry Pinot Noir sorbet
Independence Day Celebration
Cornmeal Fried oysters with herb Remoulade
George Washington's West Indies Pepperpot Soup
(Served to the soldiers at Valley Forge)
Anadama Bread with French butter (a Jefferson favorite)
Benjamin Franklin’s Romaine lettuce with burgundy wine -Dijon vinaigrette
Beef & Pork pie with quick puff pastry
Thomas Jefferson’s favorite floating islands
Celebrating a Farmer's Harvest
Menu will be based on what is available fresh in the garden. Details will be available before the class. Expect it to be imaginative. This class will start at 10:00 am to allow time to be outdoors before we start the class. Summer Only
Summer Vegetables II
Aqua fresca with cantaloupe and watermelon and a splash of rum
Fried okra and green tomato appetizers with chipotle dipping sauce
Peach gazpacho
Zucchini and yellow squash carpaccio
Belizean Recado Stew Chicken with Coconut Carolina gold rice and black beans
Greer farm pear gruyere cupcake pies
Mardi Gras: The Way it is Supposed to be Enjoyed: a Food Feast
Spiced shrimp and chayote napoleons with Remoulade
Crawfish ravioli with basil cream sauce
Rabbit étouffée with baked cheese grits
Mardi Gras mambo salad
Yakamein soup (Old Sober)
Challah pain perdu with vanilla crème Anglaise
One Skillet Wonders
Ziti pasta with spicy pork and sausage
Warm shrimp and kale salad
Pan fried Recado chicken with couscous
Rich and flaky roasted vegetable tart
Blueberry cornmeal upside down cake in iron skillet with dollop of whipped cream
Bigos (polish hunter’s stew)
Tacos-Tacos-Tacos
Fresh flour and corn tortillas hot off the press
Shrimp in adobo sauce
Home made fresh chorizo from Greer farm pork with Guajillo chili salsa
Cumin and Ancho chicken with Rajas de Poblano
Short rib with avocado tomatillo salsa
Beer battered tilapia fish tacos with coleslaw
Aqua fresca with tamarind and date flan Napolitan
Pasta-Pasta
Pasta e fagioli
Rigatoni with pork Ragu
Creamy pappardelle with leeks and bacon
Linguini with crab, lemon chili and mint
Spicy Italian salad with artichoke dressing
Zabaglione ice cream
Strawberry Jams and More
Jam making with strawberry jam using infused flavor
Strawberry balsamic goat cheese sandwiches
Strawberry coconut lassi
(Take home three jars of jam)
Summer Only
Blueberry and Blackberry Feast
Black and blue smash with dash of vodka
Shrimp cakes with blackberry chipotle and cilantro dipping sauce
Spiced petite filet mignon with blackberry
Gastrique and mushroom duxelles
Greens from the farm salad with hemp seed clusters and blueberry dressing
Wild rice pilaf with ham, blueberries and pecans
Blueberry fried pies
Cooking from Farmers Market
Chicken and peach skewers with peanut marinade
Tenderloin with tomato jam
Summer vegetables stir fry with black rice
Farmers market chopped salad with zucchini, yellow squash and beets
Grilled corn on the cob with herbs and Cotija cheese
Peach and black berry polenta cobbler
Free Range Chicken: The Come Back Bird
Barbecue chicken hoecakes with fennel slaw
Chicken lime soup with avocado and tortilla strips
Best fried chicken and buttermilk biscuits with pink peppercorn honey butter
Pecan smoked chicken breasts with wheat berries and bacon
Prosciutto wrapped chicken
Cocoa nib gelato
Keeping Cool in Texas (An Oxymoron)
A tasty and refreshing meal with minimal heat
Peach Lavender Aqua fresca
Heirloom tomato sandwich with basil pesto and fresh mozzarella
Balsamic roasted beet salad with Haute goat cheese
Green Gazpacho with shrimp and French bread croutons
Smoked salmon and avocado and sprouts spring roll
Coconut milk and Fresh corn ice cream
Breakfast Delights
Matcha latte
Homemade granola
Green onion and potato frittata
Mango berry banana smoothie
Scrambled eggs with prosciutto ham and spinach and Parmesan
The ultimate sticky buns
Eggs Benedict with hollandaise sauce
The Art of Fermented Foods
Kombucha
Sauer kraut or kimchi
Polish Sour cucumbers
Crème fraiche
Homemade buttermilk
Sourdough bread
Fall Festival of Flavors
Milk braised Greer farm pork shoulder
Roasted purple potatoes with Anaheim chili
Mixed baby greens with avocado lime vinaigrette and spicy pumpkin seeds
Heirloom tomatoes stuffed with quinoa tabbouleh
Buttermilk cake with lemon thyme glazed pear compote and Greek yogurt ice cream
Cafe with cinnamon and piloncillo sugar
Sun dried tomato Beer bread
Holiday gifts
Divinity
Chocolate and toasted almond fudge
Cashew honey butter
Spiced pecans
Pine nut brittle
Homemade spices
(Take home a sample of each)
The Comforts of Home
Hot chocolate three ways: mocha cinnamon, white chocolate and peppermint, milk chocolate and orange
Acorn squash puffs
Seafood chowder
Chicken and green olive enchiladas
Guacamole with pear and pomegranate
Decadent Challah Bread
Cappuccino chocolate layer cake with fudge frosting
Thanksgiving on the Farm
Turkey roulade
Black rice dressing
Butternut squash in orange cups with pecans and marshmallows
Portabella mushroom gravy
Shaved Brussels sprouts and sautéed cauliflower
Sweet potato layer cake with orange cream frosting
Spring is in the Air
Light cream of celery soup
Butter lettuce with strawberries and chèvre
Baked ziti pasta with pork and Italian sausage ragu
Roasted root vegetables Rosemary semolina bread with sea salt
Apple maple bread pudding
April Showers
Jalapeno and Monterrey jack cheese grits waffles and warm tomato salsa
Asparagus soup with homemade lemon herb crème fraiche
Organic roast chicken with black pepper lavender honey glaze
Sautéed bacon and leeks
Triple strawberry pavlova with chocolate drizzle
Celebrations in May
Celebration Strawberry lime basil lemonade
Cheese muffins and parsley and chive compound butter
Chipotle grilled pork tenderloin with strawberry and avocado salsa
Pine nut, lemon and spinach orzo
Sautéed sugar snap peas
Strawberry rhubarb gallete with tender flaky pastry
Berrylicious
Blackberry brie pizzettas
Citrus and berry salad with creamy nutty blackberry dressing
Blueberry balsamic glazed rosemary chicken
Garlic mushroom quinoa
Roasted heirloom carrots with blackberry balsamic glaze
Blackberry cobbler sundae with butterscotch bourbon sauce
Vegetable Deserts
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French onion grilled cheese
Sweet potato pone
Delicious tomato pie
Zucchini brownies
Chocolate avocado mousse with blackberries and pistachios
Sweet corn and bacon ice cream
Cooking Gluten-Dairy Free
Lazy deviled eggs with homemade aioli and Sriracha
Curried cream of broccoli soup
Springtime quiche with nut crust
Shaved carrot salad
Lemon pudding with strawberries
Spring Break
Spicy Cheddar Cheese Straws
Crabmeat Stuffed Cherry Tomatoes
Potato Flan
Proscuitto Stuffed Pork Tenderloin with mushroom sauce
Cajun Caesar salad
Blueberry Fried Pies
Terms and Conditions
Some classes are summer only
Prices vary by menu and size of the group
Basic: Five persons and/or $450
Additional participants $80-90 depending on group size and menu
Menu items can be mixed for a custom menu
Cabin rentals available
We can not sell beer or wine, but you may bring your own
Chef Eva Greer
The Greer Farm
1444 County Road 1125 Daingerfield TX 75638
903-645-3232 Fax 903-645-77752 Cell 903-452-9600
eva@greerfarm.com www.greerfarm.com
Belizean Cooking
At the farm near Daingerfield
August 24, 2013 11:00 am $80
"yu kyaahn travl pahn emti stomak"
(Literally, this means you cannot travel on an empty stomach in Belizean creole)
Not everyone knows that Chef Eva was born and raised in Belize until she left for university. Her earliest recollections are being in the kitchen when meals were prepared or eating Belizean street food when shopping or after school walking home. The food of Belize has more character than Latin cuisine and has been influenced by the cuisine of the Caribbean islands and Africa. What is prepared for this class are some of the most popular foods of Belize. We did not include the cow foot soup or salted pig tails
Fish panades with Belizean hot onion
Rice and beans with fried plantains
Belizean meatballs
Johnny cakes with coconut milk
Individual Meat pies
Coconut tart
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The photo was taken in Belize. It's a cashew fruit. The nut is not inside, outside.
Cooking With Spirits
Farm to Fork Cooking Class
Saturday, July 20, 2013 at the Farm
11:00 AM $85
Much has been said and written about the evils of rum, but when it comes to using sprits in cooking it’s another matter. Can you imagine how American cuisine suffered when we were forced to use bootleg Canadian whiskey or Arkansas moonshine in our kitchen. The spirits we will use in this class bring out flavors you will be amazed by. Don’t worry if you have qualms about consuming spirits. These spirits will be cooked out and only their savory flavor will remain.
Grilled goat cheese and gin crostini with orange salsa
Ice tomato and vodka soup
Portabella crabs Rockefeller with Pernod
Drunken mushrooms with brandy
Pepper steak with chive butter and cognac
Peach cassis parfait with champagne