Congratulations to Nicki Sanderson, our Farm To Table Challenge Winner!  During National Ag Week 2023, listeners were challenged to submit a recipe using ingredients that could be locally-sourced.  Everyone who submitted a recipe was entered into the drawing to win a prize pack from two local farms, McElroy and Chef’s Way.  

Below:  Picking up her prize from McElroy Farms in Hillsdale, where Sanderson told them she recently lost all of her freezer meats in the last storm and hasn’t been able to replace them, so they even threw in some extras!  She also claimed her bundle of goodies from Chef’s Way Organic Farm.  Thank you to Melanie, Ezra, and Mary for presenting the Farm to Table Recipe Challenge, and thank you Nicki for listening!  Below, we’ve also included some of the recipes submitted to the Challenge.

Waffles by Bob S.

  • 1 1/2 cups All Purpose Flour
    1/2 cup Cornstarch
    2 Tbsp Cornmeal (optional)
    1 Tbsp Baking powder
    1 tsp Salt
    3 Large Eggs
    2 Tbsp Granulated Sugar
    1 3/4 Cup of Milk
    1/2 tsp Vanilla Extract
    1 Stick Unsalted Butter

Mix Dry ingredients together in a large bowl and set aside. In another bowl, beat egg whites ’til they have a soft peak. Wisk together egg yolks, vanilla, and milk using a rubber spatula. Combine egg yolks with dry mixture until moistened. Stir in melted butter and fold in egg whites ’til combined. Pour batter onto hot griddle. Serve with Maple Syrup and Butter to taste.



Fall Skillet by Julie B.

  • Sweet onion – 1 or 2, caramelized in:
    1/4 Cup Butter
    1/4 c brown sugar
    1/4 c maple syrup
    1/4 tsp red pepper flakes
  • Add: A pound of preferred cooked pork (bratwurst, ham, kielbasa, etc)
  • Add: 2 sweet potatoes – diced and sautéed until nearly tender
  • Add: 2 sweet peppers – diced and sautéed
  • Add: 2 apples – diced and sautéed

Cover with lid and remove from heat allowing apples to become tender but not mushy.




Spring Frittata by Pam B.

  • 3 Tablespoons Butter
    1 Medium Onion, chopped
    1 lb Fresh Asparagus, cleaned and cut into 2 inch pieces
    6 Large Eggs, lightly beaten
    8 oz of Chevre or Havarti Cheese, cut into 1 inch cubes
    Salt and Pepper to taste

In a 10 inch cast iron skillet heat butter over medium heat. Cook chopped onion in butter, stirring occasionally, until translucent and beginning to brown at the edges. Add the asparagus pieces and cook, stirring occasionally, until dark green and are lightly cooked to a tender-crisp. Stir in salt and pepper, to taste, spreading onion and asparagus evenly across the skillet. Immediately pour lightly beaten eggs into the skillet, being careful to not disturb onion and asparagus, but making sure to fill evenly from side to side. Scatter cubes of cheese evenly across the top of the egg mixture. Turn the heat down to medium-low and loosely cover the pan with a lid. Let cook for 2 to 3 minutes, until the eggs have firmed up most of the way. The top of the egg mixture should still be a bit wet. Turn on the top broiler, turn off the stove burner, and remove the cover from the skillet. Place the uncovered skillet in the oven at the center of the top rack. Watch the eggs carefully, so they don’t burn. When the top of the eggs have puffed up and are golden brown, remove the skillet from the oven. Serve immediately with toast and a fresh green salad.


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