Summer is almost gone. Fresh produce from the garden dwindles day by day. Don’t despair. You can still enjoy one of summer’s signature flavors year-round by making these simple, easy pickles. As the name indicates, there’s nothing to it.
Better bacon? What’s that about? I thought just adding bacon to any food makes that food better. So how can it be possible to make bacon better? By adding bacon to it?
Bordino’s Executive Chef Matt Barclay presents his culinary take of calling the hogs.
August is National Catfish Month. U.S. catfish farmers took it on the chin about 10 years ago when cheap, low-quality, Asian “catfish” flooded the U.S. market. That’s changed for the better as consumers became educated and quickly realized how much better quality U.S. farm-raised catfish is. When grocery shopping for catfish, always ask for and […]
The South’s native nut is a favorite any time of the year By Gregg Patterson I dare you. Place out a bowl of salted maple-glazed pecans (see recipe below) when hosting guests, and see how long it takes before it’s empty. The pecan is by far the most popular of America’s commercially grown, edible native […]
National Peach Cobbler day is April 13, so what better way to celebrate peach cobbler day than have a peach farmer make a peach cobbler?
PEANUT BUTTER COOKIES Makes 4 dozen cookies By Gregg Patterson Jan. 24 is National Peanut Butter Day. Arkansas peanut farmers planted about 26,000 acres of peanuts in 2018. Little Rock is home to a Skippy peanut butter production plant. It produces 3.5 million pounds of peanut butter weekly, and about 540 peanuts are needed to […]
By Gregg Patterson, Arkansas Farm Bureau staff Jan. 23 is National Pie Day. It might as well be Mother’s Day too. For me, nothing says mom better than a homemade pie, apple pie in particular. This version always has been a favorite of mine. Filling 2½ pounds apples, peeled, cored, halved and sliced ¼-inch thick […]
Last week, Farm Bureau members were in New Orleans for the 100th American Farm Bureau Federation Convention, so we thought we’d share an an iconic New Orleans dessert recipe from the world-famous Brennan’s Restaurant in the French Quarter. Some 35,000 pounds of bananas are flamed annually at Brennan’s in preparing this dessert. Be careful if […]
STUFFED PORK LOIN WITH PURPLE RICE Looking for a special entrée to cook for family or friends in 2019? Look no further than this delicious pork dinner that garnered Rhonda Hull of Little Rock a blue ribbon in the Main Dish category at Arkansas Farm Bureau’s 2018 Rice Cooking Competition. One of the main ingredients […]