Join Prairie Fruits Farm & Creamery every Saturday in April for a perennial favorite, “Babies & Brunch”! Next one is Saturday April 13th.
Come out to the farm and visit with the new baby goats, see the emerging signs of spring, buy local farm products, and enjoy a locally-sourced delicious morning brunch! This free, family-friendly event goes from 10:00am – 2:00pm.
In addition, we will offer a brunch menu featuring Chef Raquel Aikman Ritz of Feast Catering. Chef Raquel will create 4 unique menus for each of the Saturdays in the month of April using fresh, spring ingredients from local farms including Blue Moon Farm, Bane Family Farm, The Mill at Janie’s Farm and Piemonte Sausage
Each menu is still being finalized, but you can expect similar delicious dishes to those of last year! Favorites like Blueberry French Toast Casserole or Goat Cheese Biscuits & Creamy Piemonte Sausage Gravy or Moonglo Spring Veggie Quiche with Blue Moon Farm Greens will be selected with a variety of both sweet and savory dishes to make each Saturday unique. A beverage menu featuring coffee, PFFC’s famous Goat Milk Hot Chocolate, Mimosas, Bloody Mary’s and a selection of beer and wine will be available.
Restaurant and Retail
Notable chefs are currently incorporating our sausage and salumi into their menus.
– If you are a retailer or chef contact us to see how you can incorporate Piemonte Sausage and Salumi into your offerings.
– Have a unique sausage or salumi requirement? We produce private label sausages using customers’ recipes or can develop a recipe for you.
Delicious Piemonte Sausage Chorizo Mexicano Enchiladas
Total Prep: 1 hour, 45 mins
Yield: 6 servings
⦁ 3/4 pound potatoes, cut in half
⦁ 1t salt, divided
⦁ 1 tablespoon olive oil
⦁ 1 onion, sliced into 1/4″ rings
⦁ 1 t ground cumin
⦁ 1/2 t dried oregano
⦁ 1 pound fresh Piemonte Chorizo Mexicano sausage, casings removed & crumbled
⦁ 1 28-ounce can red enchilada sauce
⦁ 12 corn tortillas
⦁ 8 ounces shredded cheddar cheese
⦁ 1 tomato, chopped
⦁ 1 handful of cilantro, stems removed
⦁ 2 green onions, sliced
⦁ 1/2 cup sour cream
⦁ Put the potato halves in a saucepan with 1/2 t salt and cover with water. Bring to a boil, reduce heat and simmer for about 15 minutes until the potatoes are done, but firm and easily pierce with a fork. Drain and let cool. Dice into 1/3″ cubes. Set aside.
⦁ In a skillet, heat 1 T olive oil and saute onions with 1/2 t salt, cumin and oregano, about 6 minutes. Add crumbled chorizo and cook stirring until chorizo is done, about 6-8 minutes. Add diced potatoes and cook until the edges of the potatoes begin to crisp, another 5 – 6 minutes or so. Remove from heat and set aside.
⦁ Put the enchilada sauce in one skillet and place on the stove. Heat on medium low until hot. Reduce heat to very low to keep warm
⦁ Ladle about 1/3 cup of enchilada sauce into the bottom of a 13 x 9 x 2″ rectangular or a 12″ round baking dish and spread it around to coat the bottom of the dish.
⦁ Now you begin the assembly of the enchiladas. Take one tortilla dip it in the red sauce to coat both sides. Remove the tortilla from the sauce and place it on the plate you will use to assemble the enchiladas. Put about 1/3 cup of the chorizo and potato filling down the center of the tortilla. Top with about 1 T of the shredded cheese. Roll up like a cigar and lay seam-side down in the baking dish. Continue until all the enchiladas are assembled and nestled side-by-side in the baking dish.
⦁ Pour about 1 cup of the remaining sauce over the enchiladas. Sprinkle the center of the enchiladas with the remaining cheese and bake for 20 to 30 minutes until heated through and cheese has melted.
⦁ Garnish with chopped tomatoes, cilantro leaves, green onions, sour cream and/or guacamole.
A fresh new year is once again upon us. It’s the time to be thankful for the blessings of the past year and to take stock of all our achievements.
At the same time, the New Year 2018 is a brand new year to start afresh, to start strong, and yet another chance to reach for our dreams.
Best Wishes, Susan and Claude Cole