Pan Fried Pork Liver and Onions

Sourced from “My Delicious Meals”: “If you like liver, you will love this easy and delicious way of cooking it. Even if you don’t like liver, try this pork liver with onions recipe and you might learn to like it. Moreover, liver is a good source of vitamin A, iron, zinc, and a very good source of protein, vitamin D, vitamin C, riboflavin, vitamin B6, folate, phosphorus, selenium and other vitamins. So this is definitely a healthy recipe!” Ingredients 1 pound pork liver 1 cup milk 1 onion (peeled) 1/2 cup flour salt (to taste) 3 tablespoons vegetable oil pepper (to taste)


  • (1 pound) Pork Liver
  • (1 cup) Milk
  • (1 peeled) White Onion
  • (1/2 cup) Flour
  • (3 Tablespoons) Vegetable Oil
  • (to taste) Salt and Pepper


  1. Rinse liver and remove thin outer membrane (if there is any). Slice the liver into 1/4 to 1/2 inch thick slices.
  2. Soak the liver slices in milk for 1/2 – 1 hr.
  3. Cut the onion into rings and then cut the rings into quarters.
  4. In a large skillet over medium heat, heat 3 tablespoons oil.
  5. Dredge the liver slices in flour and brown (for about 3 minutes per side).
  6. Season to taste with salt and pepper. Add onion and cook until onion is soft (about 5 minutes). Be careful not to overcook, or liver will be tough.
  7. Serve with mashed potatoes or any other of your favorite side dish, to taste.

Katie’s Pineapple Salsa

Fresh and Simple Salsa with a tropical twist!

Prep Time: 10 minutes

Servings: 6


  • (To taste) Salt
  • (1/2 Cup, chopped) Cilantro
  • (1 clove, minced) Garlic
  • (3 tablespoons, finely chopped) Jalapeno
  • (1 lime, juiced) Lime
  • (1 Cup, diced) Red Pepper
  • (1/4 Cup, finely chopped) Red Onion
  • (2 Cups, diced) Pineapple


Cut Pineapple in half, vertically. Hollow out one half for serving bowl. Set aside. 

In a Medium bowl, Combine all ingredients. 

Stir until combined. Add salt to taste. 

Pour mixture into hollowed out Pineapple. Serve at room temperature or chilled. 

Quiche with Rainbow Swiss Chard, Sausage, and White Cheddar

Check out this delicious quiche made with fresh-picked Rainbow Chard greens and eggs from the Farm, plus mushrooms, cheddar cheese, and Hodges Farm Italian sausage… Pretty sure if heaven has a taste, this would be it! SO GOOD!

  •  Prep Time: 
  •  Cook Time: 
  •  Servings: 6-8


  • (3 tbsp) Butter
  • (1 pound) Mushrooms (sliced)
  • (1) Diced onion
  • (Dash) Black pepper
  • (2) Garlic cloves (minced)
  • (3-1/4 cups) Half and half OR milk
  • (1/4 tsp) Dry mustard
  • (2-1/2 cups) Sharp white cheddar (shredded)
  • (9) Hodges Farm eggs
  • (Dash) Texas Pete – optional
  • (1 lb) Hodges Farm Italian Sausage – cooked/crumbled
  • (1 bunch/12 oz) Hodges Farm Swiss Chard


  1. Heat oven temperature to 350 degrees. 
  2. Make the filling: Heat 2 tablespoons butter in a large skillet over high heat. Cook mushrooms, garlic and diced onions until tender, about 8 minutes (adjust heat if needed). Transfer to a bowl.
  3. Add remaining tablespoon butter. Stir in finely chopped rainbow chard leaves and stems; season with some pepper. Cook, covered, stirring occasionally, until tender, about 6 minutes. Raise heat to high. Cook until liquid evaporates. Toss chard with mushrooms and onions. Set aside. 
  4. Add sausage to the skillet, breaking it into small pieces and cook until evenly brown. Drain grease and pat sausage with paper towels to absorb any grease. Mix sausage with the mushroom and swiss chard mixture.
  5. Whisk eggs with half-and-half or milk in a bowl. Add ¼ tsp dry mustard and 1 to 2 dashes of Texas Pete (optional) to the egg mixture. 
  6. Sprinkle 1-1/4 cups cheese onto tart crust. Spread mushroom-chard mixture over top. Sprinkle with remaining 1 1/4 cups cheese. Slowly and evenly pour custard over cheese and vegetables. (It should come no higher than 1/4 inch from the top of crust). 
  7. Bake on the middle rack, rotating halfway through until custard is just set, 35 to 45 minutes. 
  8. Remove from the oven and let stand on a wire rack for 15 minutes. Slice and serve immediately.

    *I don’t add salt to the recipe because there is already salt in the cheese and the sausage. There’s plenty of flavor without it!

Kim’s Strawberry Mint Salsa

Perfect to top toasted baguettes as a tangy and sweet appetizer. If possible, use freshly harvested mint and fresh lime juice to elevate the flavors. If you want a more savory note, add 1 finely diced shallot to the mix. A jalapeno will also kick up the heat! But be careful, too much heat can overpower the mint.


  • (3/4 – 1 Cup) Strawberries
  • (2.5 Tablespoons finely chopped) Chocolate Mint
  • (1/2 a lime or 1 tablespoon) Lime Juice
  • (2 teaspoons) Granulated Sugar
  • (1 Tablespoon) Balsamic Vinegar
  • (1 optional) Shallot
  • (1 optional, pith and seeds removed) Jalapeno


1.Dice your strawberries into your desired size. I personally like a medium dice.

2. Finely dice shallot and jalapeno if using<

3. In a medium bowl, add chopped mint, lime juice, and sugar. 

4. Gently bruise the mint leaves with the back of a spoon (or a pestle if available).

5. Add the strawberries, balsamic vinegar, shallot (optional) and jalapeno (optional), add salt.

6. Tweak the flavors to your liking with lime juice (sour and acidity),  balsamic (acidity and sweetness), and saltiness.

7. Enjoy!