Templeton Family Organics, LLC: Today's Harvest

Friday, July 10, 2015

Today's Harvest

We harvested beet greens, zucchini, spinach and arugula this morning. Taste what real fresh is!

Visit our baby chicks, born on Monday and see the piglets before they leave next week.

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Contact Information

Restaurants, Markets and Suppliers Inquire!

We are here to serve and would love to bring samples of our wares to your business...

Farm Stand

Our self-serve farm stand is open during daylight hours!

Pastured, Organic Pork; sides, cuts and whole

Organic or Non GMO Chicken in cuts or whole, bulk ordering available for best price

Pastured, Non GMO or Organic Turkey - reserve early!

Brian and Christine Templeton

Templeton Family Organics, LLC

at Kennedy Hill Farm

176 Kennedy Hill Rd.

Goffstown, NH 03045

781-316-5067

TempletonFamilyOrganics@gmail.com

We accept cash, check and credit card payments

Customer Testimonials

Busy Farmer Recipes

We are almost too busy to cook so here are some easy, quick recipes we use with our crops.

Kale Salad (thank you Karen!)

Ingredient: onions, tomatoes and kale chopped with a few thin slices of kosher dill pickles chopped (Trader Joe’s kosher dill sandwich pickles), Himalayan pink salt, lemon juice and mayo.

Any leftover salad can be added to eggs to make a great frittata.

Green Beans

Wash, put in a pretty bowl and place on counter. They disappear without even cooking them - big time saver, lots of healthy vitamins!

Turnip Greens

Saute in oil, with minced/sliced garlic, bacon, onion until onions are tender, add greens until cooked down and add some brown sugar (about a tablespoon) and serve!

Brussel Sprouts Bake

Wash, cut ends and slice in half and place in a bowl, add a can of creamy organic soup of your choice, sprinkle with bread crumbs, white pepper and salt and stir. Add about 1/3 cup of milk to the bottom of a casserole dish, add sprouts and top lightly with more breadcrumbs, monterey jack cheese and bake at 350 for 40 minutes until tender

Beet Greens or Spinach or Rainbow Swiss Chard

In a frying pan saute' in olive oil, garlic salt and pepper. Saute' until wilted - cooks quickly!

Zucchini / Summer Squash

Cut into spears, brush with olive oil and season with your favorite seasonings, throw on the grill until tender goes great with burgers and dogs!

Beets

Boil in a sauce pan until tender, drain, peel and slice and top with butter and brown sugar.

About Us

Paypal ordering (price includes their fee)

Friday, July 10, 2015

Today's Harvest

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