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Vaughn Bradley said:   January 18, 2011 7:01 pm PST
Tonight we had the parmesan-herbs de provence focaccia bread. I served it hot but did not add anything else to it, although Dan did dip the second half of the loaf into some olive oil and ground pepper (He ate 3/4 of the loaf!). After his first bite, he groaned. After his second bite, he sighed at which point I looked at him thinking something was wrong. He looked at me and said, "This bread is good!" I agreed. He said, "No....I mean it's SCARY GOOD!" Hats off to you Farmer Maggie! You are a true artisan chef!!! I can't wait to try everything else!

wende said:   December 27, 2010 5:39 pm PST
This evening with the turkey sausage, I drained the juice from the carrot fennel kraut and sauteed it with a little olive oil and served it hot. Yum!!

wende said:   November 29, 2010 3:21 pm PST
Tonite we are enjoying brats (for Greg) and turkey sausage (for me) with whole grain mustard and carrot fennel kraut with dill pickles. Oh yeah!!!

Aunt Cindy said:   November 23, 2010 12:44 pm PST
Maggie's Farm is owned and operated by my neice. She is a wonderful, talented, harworking and humorous person who I admire greatly. She is indeed the apple of my eye and she will be yours too. I am very proud of you!!!

Lou Seideman said:   November 19, 2010 7:41 pm PST
Hi Christine- I love your website - it's like reading a really good book - and some of my favorite books are cookbooks! I am going to try your brined turkey - can't resist! How do you have time to do all you do? You Are Amazing!!

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