Our Family Farmer ~ Fahrmeier Farm

Our Family Farmer ~ Fahrmeier Farm

What better way to learn how to cook our homegrown fruits and veggies than straight from the source? This page features family favorites from the kitchen of Lorin Fahrmeier, the “Feisty Farmwife”.


As the seasons change so will the recipes. They’re kid tested and farmer approved!

The Fiesty Farmwife's Favorite Recipes

2 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 3 large eggs 2 cups sugar 3/4 cup vegetable oil 3/4 cup buttermilk 2 teaspoons vanilla extract 2 cups grated carrot 1 (8-ounce) can crushed pineapple, drained 1 cup flaked coconut, sweetened 1 cup chopped pecans Buttermilk Glaze (recipe follows) Cream Cheese Frosting (recipe follows) Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside. Stir together first 4 ingredients Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. While the cake is hot, drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake. Buttermilk Glaze 1 cup sugar 1 1/2 teaspoons baking soda 1/2 cup buttermilk 1/2 cup butter or margarine 1 tablespoon light corn syrup 1 teaspoon vanilla extract Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla. Be sure not to boil too long- the mixture will caramelize quickly. Frosting 3/4 cup butter or margarine, softened Click to see savings 1 (8-ounce) package cream cheese, softened Click to see savings 1 (3-ounce) package cream cheese, softened Click to see savings 3 cups sifted powdered sugar 1 1/2 teaspoons vanilla extract Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth. Ice cooled cake , garnish with pecan pieces and serve.

Lorin’s Carrot Cake

Ingredients 8 slices Thick Cut Bacon, cut into bite sized pieces 1 medium Onion, diced 1 bag Baby Carrots 5 stalks Celery, cut into bite sized pieces 3 cloves Garlic, minced 4 cans white cannelloni beans, drained and rinsed 2 boxes Chicken Stock (low sodium) 2 tbsp. Italian Herb Seasoning 1 tsp. Dried Thyme Pinch Red Pepper Flakes Salt and Pepper to taste In a large stock pot, add bacon and cook until fat is rendered out and bacon is cook through. To the bacon add onion, carrots and celery. Cook on medium high heat until onions are soft and the vegetables have a nice rich color. Add in italian herbs, thyme, garlic, and red pepper flakes. Stir until the herbs become fragrant. Add beans and stir until combined. Add chicken broth and bring to a simmer. Cover the pot and let it cook for about 30 minutes or until the carrots and celery are soft. Serve with fresh made corn bread or warm crusty french bread. **Cooking note: I had some leftover pork ribs that cubed up and added to the soup in the picture. It added another layer of porky deliciousness and is a great way to use up leftover proteins in the fridge!**

Bean Soup

1 bag frozen peas 2 lbs. new potatoes 4 tablespoons Unsalted Butter
1/4 cup Flour
1 quart Milk, room temperature 
1 1/2 teaspoons Salt
3/4 teaspoon Freshly Grated Nutmeg
Freshly Ground Black Pepper 1 clove garlic
1 Lemon (zest only) Fresh herbs of choice, minced (parsley, chives, thyme) Fill a large pot half with water. Once water is boiling add in potatoes and a pinch of salt. When potatoes are almost fork tender, add in bag of frozen peas. Once peas are hot through and potatoes are fork tender, drain. Leave potatoes and peas in the colander. In the same pan over medium high heat and add the Butter. When the Butter has melted, whisk in the Flour to form a paste. Next whisk in the Milk in thirds, making sure to smooth out any lumps. Bring the mixture up to a gentle boil, while stirring occasionally. Add garlic and season with Salt and the Nutmeg along with some Freshly Cracked Black Pepper. Turn the heat down to medium low and cook and thicken. Once sauce is thick, add in lemon zest. Pour the peas and potatoes into a serving dish. Pour cream sauce over and sprinkle minced herbs over the top. Serve while hot.

New Potatoes and Peas with Lemon Herb Cream Sauce

Ingredients: 1 medium sized Baking Potato, sliced thin 1 medium sized Red Pepper, diced 1 small Yellow Onion, diced 2 cups Fresh Spinach 2 cloves Garlic, minced 5 oz. Chorizo 6 Eggs ½ cup Whipping Cream 1 cup shredded Swiss Cheese 4 tblsp. Butter Salt and Pepper 1 tsp. Paprika Preheat the oven to 375 degrees. In a 8 inch oven safe skillet, add 2 tablespoons of butter and season with salt and pepper. Cook over medium-high heat until soft and beginning to brown. Remove from heat. Arrange potatoes in a circular pattern to line the pan with tongs. In a separate skillet, add 2 tablespoons of butter, red pepper, onions and garlic. Cook until softened. Add spinach and cook until spinach is wilted. Pour mixture into small bowl. In the same skillet, add chorizo and cook until browned. Beat eggs in a small bowl, add cream, salt, pepper and paprika. Whip until completely combine. Add Cheese. In the skillet with the potatoes, layer in the chorizo, pepper mixture and pour the egg mixture over the top. Place in the oven and allow to bake until the center is set. Remove and let sit for 10 minutes. Slide the frittata onto a serving platter. Serve while warm.

Potato Crusted Garden Frittata with Chorizo

4-6 medium beets, roasted and peeled
4 handfuls of fresh lettuce greens of your choice, clean and torn 
1 tbsp fresh italian parsley, chopped 1 tbsp. fresh cilantro, chopped 3 slices of bacon
½ small red onion, sliced
3 tbsp. extra virgin olive oil
2 tbsp. apple cider vinegar
1 tbsp. Dijon mustard
1 tsp. honey
pinch dried red pepper flakes
sea salt
freshly ground black pepper 1 small log of goat cheese Preheat oven to 400 degrees. Wash beets and cut off greens only, not the stems. Place beets in the center of a large piece of foil. Drizzle with olive oil. Sprinkle with a pinch of kosher salt. Wrap the beets tightly in the foil to ensure no steam escapes. Place on a rimmed baking sheet. Place in oven. Roast beets for approx. 40 minutes. Remove from oven and let cool. Once cool, peel the skins off with a knife or foil. Diced into bite size pieces and set aside in a small bowl. Add in herbs and a pinch of salt. Fry bacon in skillet until very crisp. Remove from pan, reserving drippings. Crumble bacon and set aside. Add onion to pan and sauté until translucent. Reduce heat to simmer. Whisk in oil, vinegar and mustard. Add small pinch each of red pepper flakes and black pepper and whisk again. Add honey and stir. Top beets with vinaigrette and the crumbled bacon. Toss. Taste and adjust seasonings if needed. Place one handful greens on salad plates. Mound beets on top of greens. Drizzle additional vinaigrette over salad if desired. Top with goat cheese. Serve

Sweet and Spicy Beet Salad

Ingredients: 1 can Crescent Roll Dough 1 package Cream Cheese, softened ½ C. Sweet Peas cooked, cooled ½ tsp. Cayenne Pepper ½ tsp. Onion Powder Salt and Pepper to taste 2 Green Onions Sprigs of Fresh Dill 2 cups Artisan Greens Small bunch of radishes Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Bake dough according to package instructions. Once cooked, cool thoroughly. While the pastry is cooking, in a food processor combine cream cheese, ½ of the peas, cayenne, onion powder, dill and salt and pepper. On the cooled pastry, spread a liberal amount of cream cheese mixture. Garnish with green onion, greens, remaining peas and slices of fresh radish. Cut into squares and enjoy.

Sweet Pea and Herbed Cheese Tart

We look forward to being your farmer and building a lasting relationship through food with you!

Contact Bret or Lorin Fahrmeier at Fahrmeier.farms@gmail.com

or fahrmeiersupick@gmail.com.

If you prefer, you can also contact us at 816-289-2496.

You can learn more about our farm and winery on our Facebook pages:  Fahrmeier Farms and Fahrmeier Family Vineyards.