We Love to Cook!

Being Southern by blood and growing up as Army brats, we have an innate and unique appreciation for food.  In modern day, we are health conscious foodies.  Hence our other love for micro-greens.    

Here, you WONT find us droning on about how Great-Great Grandma passed down some secret recipe.  

However, you will some of our favorite dishes and tips on how we make and serve them. You are welcome and encouraged to modify to your own taste. We also share how we incorporate micro-greens into our daily meals throughout the day.    
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Sunday brunch waffles with Vermont male syrup. In Pato Point Farm L.L.C.

Rockford
​Micro-greens 

Easily add nutrition & wonderful flavor to your culinary creations!  
​Click below to check out our selection of specialty & staple micro-greens. 
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Pato Point Farm Kitchen
As you can see from the farm kitchen image, we cook mainly with cast iron [CI].  If you are not familiar with CI cooking, there are some things you should check out first before ruining a good meal. 

      HAPPY COOKIN' YA'LL!
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Salmon croquettes with hot pepper jelly. At Pato Point Farm kitchen at Christmas.
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Radish micro-greens. Grown at Pato Point Farm L.L.C. 2018.

Citrus Chicken & Black Rice

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A healthy and tasty meal packed with protein and nutrients! 

Here we pair slow cooked shredded citrus chicken with black rice.  A much firmer rice than the traditional white, black rice having a nutty flavor and chewy texture.

​Topped with Pato Point House Blend Micro-greens [arugula, purple radish, and amaranth].  Served with farm fresh roasted carrots on the side. 

Stone-Gr​ound Yellow Grits

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A farm staple, served with breakfast, lunch, and dinner dishes.

We use a whole-grain, unbleached, stone ground grit.  

We go with a course vs fine ground variety. 

We use heavy whipping and depending upon the dish a quality Gruyère, Blue, or Cheddar cheese.  Left over grits are GREAT as fried grit cakes. 
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Shown in the image, yellow-stone ground grits are topped with an assortment of micro-greens, and served with a Maryland style crab cake.
“Food is everything we are. It’s an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It’s inseparable from those from the get-go.”  
​              ~Anthony Bourdain
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           Tips for Grits 
  • Don't use too many grits. They expand as the take up liquid.
  • Keep stirring. They will stick  if you dont keep up.
  • Cook grits SLOWLY!  They should lightly bubble, not be boiling in the pot.
  • Use cream when making them.  They will have a creamy texture without using cheese. 
 
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Tips for Searing in Cast Iron 
  • ​Use a wide bottom pan [#8] or a cast iron griddle.
  • Be sure the surface is well seasoned otherwise the meat is going to stick, not sear.  
  • Heat the surface. Can place in oven on 500F degrees until hot, or heat the pan on high heat on stove/gas top.   
  • PAT the filet dry after removing from marinate or package.  The meat should not have any moisture on the outer surfaces. 
  • Place the filet or other meat on one side in the hot pan.  Turn heat down to a medium-high.  
  • Let the meat sear. DONT TOUCH IT for about 2 minutes.  Then use tongs or metal spatula to flip the filet. The meat should not stick or tear. 
  • ​Allow the second side of the filet to sear 1.5 minutes.  Then add 1 tablespoon of real butter.  
  • ​Either serve immediately for extra rare [Pittsburg style] filet. Or, leave in hot skillet few minutes longer till desired doneness.   
  • It is best to let the filet rest for a minutes after searing, before serving. 



​Cheese &
Fig Platters
Enjoying artisan cheeses, we are always putting together different cheese flights featuring various cheeses, fruits [figs are a favorite], toasted bread, micro-green blends, cured meats, and pickled veggies.  

Seared Filet

A well prepared, quality filet is hard to beat.  Even if you dont have the time to marinate them, with just a bit of salt and pepper they are tasty and quick to make.

A farm favorite, shown above is a filet marinated at least 24-hours in a sweet port [*Taylor Flagate Tawny].  

The filet is served on a bed of arugula micro-greens and caramelized Vidalia onions.  On the side are yellow stone-ground grits and broccoli rabe.

Locks & Toasted Sourdough 

              A true farm favorite
                 anytime of day! 

Sourdough rounds are drizzled in olive oil and then lightly toasted.  Topped with whipped roasted red bell pepper cream cheese [or your favorite], Alaskan smoked salmon, capers, and a micro-green blend.  

Southern
CornBread

As a true Georgia Peach, we grew up eating cornbread as part of many meals and during holiday time it's the base for cornbread dressing. 

We make this Southern favorite using our old Wagner cast iron skillet.  Using a hot skillet creates a wonderful crispy crust on the bottom of the cornbread. 
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Jalapeño cornbread with chicken, kale and veggie soup.
           Tips for Making Cornbread 
  • Pre-heat the skillet at 500F in oven for about 10 mins. Cooking surface should be well seasoned.
  • Use a quality, unbleached stone-ground cornmeal.  Medium grind. 
  • Use heavy whipping cream vs milk or water.
  • ​Bake on high heat at 400F. 
  • Can add variations such as chopped jalapeños, 1 can cream corn, and shredded sharp cheddar cheese.
  • For dressing, let a pan of crumbled cornbread sit on counter over night.  It should be a bit dried out.  To make the dressing add to the dried out cornbread;  dried chunks of sourdough, shredded chicken, celery, onion, garlic, sage, chicken stock, eggs, salt, pepper, and poultry seasoning.

Farm Spice Cake 

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Pato Pointe Farm Spice Cake with Cream Cheese Frosting.
     Autumn & Holiday Time Delight 

This wonderfully moist cake features just the right balance of sweet and spice.
With hints of vanilla, cinnamon, allspice, and ginger this cake warms the soul and taste buds.

​We like to top the farm spice cake with homemade cream cheese frosting.  A nice variation here, is to make a carrot cake.  Adding nuts, carrots, and raisins. 
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Pato Pointe Farm Spice Cake with Cream Cheese Frosting.

Hash Brown
​FRITTATA 

A Sunday brunch and fall morning favorite, soul warming comfort food. 

​Using duck [or chicken] eggs fresh from the farm, sweet onions, and diced potatoes as a base, this dish can easily include ingredients you have on hand.  Things like bell peppers, mushrooms, left over chopped-up steak, shrimp, bacon, ham, sausage, all go well. 

                Frittata Tips 
  • Use the freshest eggs possible. Scramble 5-6 with 1/2 cup heavy whipping cream and a pinch of sea salt and pepper. 
  • Pre-heat a cast iron dutch oven [we use a newer model Lodge DO] at 400F in oven for about 10 minutes.  Be sure the surface is well seasoned.  You can use other oven safe skillets that can be pre-heated. 
  • Before assembling, brown the potatoes in butter or olive oil.  Just brown them, not fully cook them.  Toss in any other meats or veggies that you like. Season lightly to taste- dont over do here! You can always add at table!! 
  • ​Make a layer with the potato mixture on the bottom of pre-heated cast iron dutch oven.  Dont smash down, just move things around till you have a nice layer. 
  • Pour the eggs over the mix.  Pan should kinda sizzle when eggs go in. 
  • ​Can top with crumbled bacon, ham, French onions, panko bread crumbs and butter, mix of micro-greens. 

SPAGHETTI &
Red Sauce

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A farm staple dish, WE LOVE PASTAS!

A go-to anytime of year, can be easily paired with seasonal veggies, artisan breads, and fresh salads. 

As shown in the images below, the sauce consists of only a few ingredients. These include; bell pepper, sweet onion, garlic ground meat, fresh basil, Italian seasoning, tomato paste, stewed tomatoes, meat stock, olive oil, salt and pepper.

      Tips for Making Pasta & Sauce
  • Boil the pasta separate from sauces and soups.  Then add to the dish.  Leaving the pasta in water makes it soft and slimy. 
  • ​Cook till the pasta is just past having a crunchy center. It should be somewhat firm.  If adding to soups, add just before serving.  If making spaghetti, drain and place in large bowl.
  • ​DRESS YOUR PASTA! When making spaghetti or other pastas in sauces, as shown in the images below use a bit of the sauce to coat the drained pasta.  This is called dressing pasta.  The point is to give bland pasta flavor.  While it's still hot after draining it is still able to take up flavor.  You can also use a bit of sea salt [or regular] along with a hearty drizzle of olive oil to dress drained pasta.  By doing this you get a more flavorful bite, with each bite, verse some pasta tasting bland if not covered in the sauce.   
  • To bring sauce flavors together faster [as in making a 2-day sauce in a day], make the sauce as usual.  Let it simmer and-or cook till it taste very close to done.  Then turn the heat off and let the sauce cool.  Stir often.  Reheat before serving or store until needed.  
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Thin spaghetti with ground turkey red sauce. Topped with fresh arugula micro-greens. On side, a buttered homemade yeast roll. At Pato Point Farm L.L.C. kitchen.

Egg Rolls with Pineapple Chicken & Rice

A tasty treat to make all through out the year!

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Homemade egg rolls & pineapple chicken over rice. At Pato Point Farm L.L.C. farm table.

Garden Salads & Roasted Veggies

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At least one meal a day here at the farm includes a garden fresh salad.

​When made with fresh and/or roasted veggies, nuts, bits of quality cheeses, micro-greens, and light dressings, salads can be a highly nutritious meal.  

During the year, roasted veggies are a main staple at the farm.  With just a bit of sea salt and quality olive oil, the flavors come to life. 

Point Pirate
Cherry-Berry Pie

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A tasty homemade pie that features Bing cherries and wild blueberries fresh from the farm. Made in a cast iron skillet, then layered for serving.

​Here, the pie is topped with shaved white chocolate and Amaranth micro-greens.  The vibrant fuchsia color of the greens giving a nice contrast to the dark pie filling. 

Japanese Ramen 

PictureJapanese Ramen in beef broth with sweet Thai chill sauce
         A kitchen staple for sure! 

Not like the well known drug store ramen noodles here in the U.S. These Kaedama are authentic  ramen noodles are quick and tasty!

Boil rapidly for 2 minutes, drain and rinse. Then dress noodles as desired.  This variety is a great choice for ramen bowls as well as for stir-fry dishes.  We like the ramen in stir-fry better than white rice.

Shown here, the ramen are served in beef stock with sweet peas, sweet Thai chili, and a blend of micro-greens. 
Shown above are ramen with homemade chicken stock, sunflower, arugula, and red clover miso-greens, cracked hemp seed, spring onions, and a drizzle of olive oil.  In Pato Point Farm L.L.C. kitchen. 

Burger & Steak Sliders

PictureFilet searing on cast iron griddle pan with sweet Vidalia onions. In Pato Point Farm L.L.C. kitchen.

















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​A fun weekend meal that can easily be made to order! 

We use a blend of ground beef and pork or ground turkey, or steak for sliders.  

They are are delicious on a toasted sourdough roll or onion bun. 



        Tips for Juicy Sliders
  • Let the meat come to room temp before mixing. 
  • Dont not over mix ingredients.  You just want them well blended.  Over mixing makes the patties too dense. 
  •  Add 2 tablespoons melted butter per pound of ground meat to the mix. 
  • ​Sear the patties in a preheated [400F] cast iron skillet. Dont touch for 2.5 minutes. Turn heat to medium high, flip the patty and let sear.  Add 1/2 tablespoon to pan after 1.5 minute of searing.
  • Dont over cook. A slight pinkish color in middle is OK as long as Pattie up to right temp for the meat type. 
  • Dont squish the patties.  One press after sear fine, or use a cast iron bacon press while searing.
  • Use a dash of water around a heat dome to melt chesse.  Use quality cheese.
  • Drizzle the buns with olive oil and onion/garlic powder. Lightly toast. 
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Beef sliders with melted gruyere cheese. In Pato Point Farm kitchen.

Tomato Gravy & Buttermilk BISCUITS 

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Buttermilk biscuit with fried chicken breast and tomato gravy. At Pato Point Farm L.L.C.
You dont know of TOMATO GRAVY?  Most dont, unless from the old days deep South. 

Here at the farm gravy and biscuits are a regular fare.  One of the favorites are chicken and ham biscuits with tomato gravy.  As it sounds, it is a thick gravy that starts with a dark bacon roux.

​Added to the roux is tomato sauce and garden fresh stewed tomatoes, crumbled bacon, and salt/pepper.  It's also used as a gravy for fried meats. 
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Fresh baked buttermilk biscuits at Pato Point Farm L.L.C.

PAsta & Pea

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   Quick &  
 Healthy 

Pasta and pea is a dish inspired by our Italian roots. 

This dish is a staple in Italian homes and one here at the farm as well.  It is very versatile and so easy to make.

The main key to this dish is to use the freshest, best quality ingredients possible.  There are not many, so quality really counts here! 

In a large skillet, add enough olive oil to cover bottom of pan and just a tiny bit more.  On a medium heat add chopped green [spring] onions- 3 bunches and 1.5 cups of fresh sweet peas [1 bag of frozen otherwise].  One whole bulb [about 15 cloves] of smashed roasted garlic.  Mix well and let simmer, NOT fry in the oil. The onions should NOT be frying at all.  You want to infuse the oil with the flavors of the peas and spring onion. Turn off the heat.

Boil your pasta [any curly or bow tie shape. Then drain and mix in the onion and peas. Add more olive oil if too dry, salt and pepper to taste.  Top with shaved Parmigiano-Reggiano cheese and mixed micro-greens.  Store in fridge, heat when ready to eat. 

You can add any grilled veggies that you like or any grilled meats such as chicken and shrimp.
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Organic, whole wheat pasta with peas. Topped with shaved Parmigiano-Reggiano cheese and extra virgin olive oil. In Pato Point Point Farm L.L.C. kitchen.

Stews

     Another favorite all year round!

Stews are great comfort food and all for using bits of leftover veggies, rice, or pastas. 

​Here is our chicken & vegetable stew. Farm fresh & local!
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Chicken vegetable with rice. At Pato Point Farm L.L.C.

Point Pirate
Cherry-Berry Pie

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Cherry pie topped with shaved white chocolate & amaranth micro-greens. In Pato Point Farm kitchen L.L.C.