Texadus Family Farm Shares Recipes Made With Home-Grown Ingredients



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Texadus Family Farm is owned by Harold and Lynn Jones, two current Texans who made their exodus from California to Texas, along with their eight children, back in 2004.

Texadus is about five acres and the Jones also run Dover Plant Farm, and both are out of Alto, between Palestine and Nacogdoches.

They grow produce, have a pecan orchard, raise dairy goats, and have many homemade items associated with their goats, such as soaps and lotions.

They and their products can be found regularly at the Nacogdoches Farmers’ Market.

A couple of Lynn’s farm-fresh recipes are below.

For more information on the Jones family and their ventures, visit texadus.com and doverplantfarm.com.


 

Farmer Jones Rainbow Thai Chicken Salad

Dressing:  (Don't be afraid to tweak to your own taste.)

6 Tablespoons peanut butter  (I use fresh ground power butter*)

3/4 cup oil  (I blend sesame and olive)

1/2 cup brown sugar

6 Tablespoons low sodium soy sauce

1/4 cup lime juice

3/4 cup cider vinegar

1/2-3/4 cup red wine vinegar

4 slightly rounded teaspoons crushed red pepper

Simmer the dressing.

For the salad, you can use some of your favorite ingredients to suit your own tastes. I used a big head of minced cabbage, 6 shredded carrots, green onions to taste, 2 bunches cilantro, 3 big handfuls of slivered almonds, and about 4 pounds of cubed chicken cooked in soy sauce and lime juice.

*Power butter starts like our peanut butter with peanuts, coconut oil, and a dash of sea salt; then we add ground flax seed, hemp seed, and a touch of chia seed for a powerful punch that is sure to please even the pickiest kid.

 

Summer Squash Mini Muffins

My three little boys devour these. Besides making them fresh, I shred and freeze lots of squash so we can enjoy these year ‘round. I also add the frozen squash to soups or sauces that I make.

3 eggs

1 cup olive oil

2 teaspoons vanilla

1 1/2 cup sugar

2 cups grated zucchini or yellow squash (we often use some of both)

3 cups fresh ground wheat flour

1 teaspoon sea salt

1 teaspoon baking powder

3 teaspoons cinnamon

Beat eggs, add sugar, oil, squash, vanilla, and beat. Add flour, salt, baking powder, and cinnamon. Grease and flour mini muffin pan, spoon in batter. Bake at 350 degrees for about 30 minutes. Turn out and cool on wire rack.

Especially delicious with an ice cold glass of goat’s milk.

 

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