Salsa Verde

It seems like just about everyone has seen the value of growing something for themselves and my Dad is no different. He is the type who has to stay busy! So even while under quarantine that meant finding something to do around the house. For him that was not only building a shed from the ground up, but also starting a garden. Good thing his daughter is a farmer!

With many different transplants and a few seeds in hand off I went. Daddy, as I will forever call him is the construction foreman of every single project at Hawkins Homestead Farm. Even buildings we’ve purchased he’s had a hand in making them better! So there was no way that I wasn’t going to help him start a garden at their new home. We planted tomatoes, squash, cucumbers, okra (his favorite), green beans, watermelons, and tomatillos! (I’m sure there’s more….)

Fast forward to a few weeks later when I popped a tomatillo, peeled the husk, and gave it to him. His reaction…PRICELESS!

“What is that? It’s like a fruit….it’s so good! We have to take one of those to your mother. Awe it’s so good! Thank you. Thank you for giving me one of those”

I wish I could have recorded it! Not all recipes have a story, but some do and they produce memories that are close to our heart. This salsa verde is simple, and delicious. You may even already know how to make it, but I wanted to share it with you because it’s a great way to use a fruit that not many people grow.

Of course we’ve already started this years plants for Daddy’s garden and ours as well. Don’t worry we would never leave you out, so if you’d like to grow your own tomatillos, we got them started for you. Our “Spring” plant sale went live even before Spring did. 

I hope you loved the story and enjoy making the recipe below. It’s not my own, but I promise it’s a good one. You can find it here



Asian Inspired Shrimp Stir Fry

So as you can imagine with our Asian Garden theme, we love to eat Asian inspired dishes. Last nights dinner was shrimp stir-fry with rice noodles. The best part about this is that for those of you who can’t have gluten this one is completely gluten free!

Our yearly family vacation has turned into a  fishing trip to the Gulf Shore. While there we always purchase shrimp fresh from the boat that we take back home for the freezer.

Since the weather is all over the place in December and unseasonably warm our Pak Choi cabbage has decided it’s time to go seed, so we decided to cook it.


Here’s a quick recipe:

2 Pak Choi cabbages chopped roughly
1 whole onion sliced
1 heaping Tablespoon of garlic
30-40 shrimp (family of four)
A mix of organic olive oil and Baklouti Oil
(from 2 The Olive Fruit)
Coconut Aminos to taste (soy sauce alternative)
Package of Rice Sticks (Publix)
Ginger Powder (to taste)
3 drops Lemon oil (I used lemon vitality oil)

Add olive oil to the pan and lightly sauté onions, garlic, and choi (you want the choi to retain some crunch) on low heat

Remove from heat

Place rice sticks in a bowl of cool water and soak for 8 minutes then drain. (set timer)

At about 6 minutes in, place pan back on heat, then add coconut aminos, shrimp, and ginger.

Once your timer goes off, drain rice sticks and then add to pan. Cook for 2-3 minutes.

Once done add lemon oil and stir.

Serve immediately and enjoy! (Save those Chinese takeout containers….they come in handy!

Radish and Broccoli Rabe Stir Fry

In the Fall we grow plenty of organic radishes! This year we grew organic broccoli rabe for the first time and have been enjoying eating it. I created a fantastic recipe with the help of a tip from our friends at Bain Home Gardens that was gone almost as soon as I made it that I want to share with you. It is as follows:


A bunch of broccoli rabe (roughly chopped)

3 medium radishes (sliced)

2 Tablespoons of minced garlic (or more to taste)

3 Tablespoons of Olive oil

Bone Broth (or chicken broth/stock if you haven’t any)

Half an onion diced

Salt to taste


Pour 2 Tablespoons of olive oil into the bottom of a large pan

Add in onions, garlic, and radishes

Cook until lightly browned and the radishes have softened

Add in the remaining olive oil

Add in broccoli rabe by the handful while mixing

Add Salt and allow to cook down.

Once everything has cooked down add about 1 cup of Broth and simmer on low for about 15 mins.


Class Recipes!

If you’re looking for the recipes from our class on how to stretch a whole chicken then you’re in the right spot! Remember you can cut up the chicken into pieces and cook it throughly in the oven or slow cooker to save time. However, the recipes listed below do provide cooking instructions if you choose not to cook them in advance.

We hope you love these recipes as much as we do!

*Feel free to change or add to these recipes what your family likes to eat. As you will see some things are optional. What works for us, may not always work for you and that’s ok.

Chicken Pot Pie


  • 1 whole chicken breast
  • 1 can of cream of chicken soup
  • 1 can of water
  • Fresh or frozen mixed vegetables (we like to use carrots, corn, peas, and green beans)
  • 2 deep dish pie crusts
  • 2 pie crust tops
  • Salt and pepper to taste


  • Remove pie tops from package and let rest on counter
  • Split chicken lengthwise and cut into bit sized portions
  • Cook until throughly done
  • In a separate pot add cream of chicken and water
  • Stir in mixed vegetables and chicken
  • Allow this to simmer until vegetables are tender
  • Once done, split mixture between the two pie crusts
  • Roll pie crusts tops over each one and use a fork to seal down the edges
  • Cut off excess dough
  • Cut 4-5 slits in the pie top to allow steam to vent
  • Cook in the oven at 350° until golden brown
  • Allow to cool once done and enjoy

Chicken Tacos


  • 1 whole chicken breast
  • 2 cans of black beans
  • 2 cups of diced tomatoes or one large can
  • 1 whole green pepper chopped
  • A small to medium onion chopped
  • Water
  • Lettuce
  • Sour cream
  • Cumin (We use this in place of taco seasoning)
  • Chili powder
  • Salt and pepper to taste
  • Fresh cilantro (optional)
  • Cheddar cheese
  • Taco/burrito shells


  • Season chicken breast with cumin and chili powder in a covered skillet with water on low to medium until meat is cooked throughly and soft enough to be shredded
  • Once done, shred meat
  • Add black beans, diced tomatoes, chopped peppers, and onions to the pot
  • Season with more cumin and chili powder to taste
  • Add water and allow to simmer on low until vegetables are soft
  • Once done add mixture to the shell of your choice
  • Top with lettuce, sour cream, and fresh cilantro

Curry Chicken Salad


  • 2 chicken thighs
  • A cup of dried cranberries (We like to use the organic ones that are sweetened with apple juice)
  • 1 red onion diced (optional)
  • 1 whole pink lady apple roughly chopped
  • 1-2 stalks of celery diced
  • 2 Tablespoons (or less-really to taste) of mayonnaise
  • Curry powder to taste
  • Salt and pepper
  • Bread of your choice


  • Bake chicken in the oven until cooked all the way through
  • Once done, allow to cool, and remove meat from bones
  • Place meat in a bowl, add all other ingredients, and mix well
  • Use bread to make sandwiches and enjoy

Barbecue Chicken


  • 2 chicken legs
  • 2 whole wings
  • Mesquite seasoning
  • Salt and pepper
  • Barbecue sauce of your choice


  • Season meat with mesquite seasoning, salt, pepper, and place on preheated grill
  • Cook throughly
  • Once done, brush with barbecue sauce and enjoy

This meal is great paired with some grilled potatoes, asparagus, and a side salad of your choice

Chicken Soup


  • Chicken back
  • Olive oil
  • 3 -4 celery stalks chopped
  • 2-3 Carrots chopped
  • Garlic
  • A whole medium onion chopped
  • Cold water
  • 1/2 cup of rice
  • Salt and pepper to taste


  • Add olive oil to a large stockpot along with garlic, onions, and celery
  • Cooked until vegetables have softened
  • Add entire chicken back to the pot
  • You will later remove bones which can be saved for broth, or you can pick the meat beforehand
  • Add carrots
  • Cover with cold water and season with salt and pepper to taste
  • Simmer on low until meat is throughly cooked and falls off the bone
  • If meat is cooked beforehand- simmer for 30 minutes in low
  • Add rice and cook until just about done (add more water if needed)

Bone Broth

With all the craze of bone broth we wanted to add a recipe here that has been used time and time again for broth, stocks, and soups. This one is made from chicken feet.

Now before you turn up your nose and click away, allow me to provide a few facts. Chicken feet are packed with so many nutrients that our bodies need and crave. One of those nutrients is collagen. So many suffer from inflammation and one health benefit of collagen is that it reduces inflammation. In addition chicken feet contain protein, calcium for strong bones, and so many other minerals.

I told a story not too long ago about my Great Grandmother that I would also like to share with you here. Her name was Mrs. Albirta James and she lived to be 105. We affectionately called her Mama, as did everyone else who came to know her. I have fond memories of her cooking chicken feet, thinking to myself why would she ever do that? The thing was that she was hardly ever sick! She knew what was good for her and made sure she got it.

Mama would cook her chicken feet low and slow, eat the feet, and save the broth. She made all types of dishes with this broth. So if anyone thought they didn’t like chicken feet and ate at Mama’s house, they were wrong! I wish I could tell you that the recipe listed below is hers, but it’s not. I was young and didn’t appreciate chicken feet then, but I do now. It is my sincere hope that this post will move someone else who still has their Grandmother to pick her brain, cherish her knowledge, and write down those recipes!

Chicken Feet Bone Broth:

1-2 chopped onions (medium sized)

Couple of celery stalks chopped

Minced garlic to taste (this can be left out if you’re not a fan. (We like a lot)

2-3 carrots chopped

Salt and pepper to taste

About 2 Tablespoons of Apple Cider Vinegar (We use Bragg’s organic)

4 chicken feet declawed and peeled

If you purchase chicken feet from us, they have already been cleaned. Use a pair of scissors to snip the claws and then blanch feet in boiling water for 15-30 seconds to peel skin.

There are a lot of recipes where you can add other herbs like thyme and parsley, depending on what you’re using it for. Around here we love rosemary so we add a few sprigs of that as well.

Add enough cold water to cover everything and cook on low heat in a slow cooker or on the stovetop for 6-8 hours. More water may be added along the way. During the cooking process, there will be fat that floats to the surface. This should be skimmed off. Once done, strain everything and there you have made your very own bone broth. Enjoy!