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Friends' Folly Favorites

We want to share some of our favorite recipes from friends, family, & our own take on those from cookbooks.  Most use ingredients from our garden, freezer (local pork, beef, chicken), root cellar, local farms & friends, or we just have to have because we have eaten them "forever".


April 9, 2017

What a delightful sunny, spring day!  We had a spinning gathering at the farm this afternoon for folks to spin and meet our new kids.  The only thing that would have made it better were if we had a birth by one of those huge does in the barn!

As you probably know, most spinning gatherings include FOOD.  It is part of the spinners' high "fiber" diets.

Today Kathy brought soup made from a recipe we shared with her recently.  This is great for late winter and early spring soup because you can raid your root cellar for some of the ingredients (we still have onions & squash).


Butternut Squash & Apple Soup


2 Tablespoons good olive oil                    2 teaspoons kosher salt

4 cups (3 large) yellow onions                  1/2 teaspoon freshly ground black pepper

5 pounds (2 large) butternut squash            3/4 - 1 teaspoon mild curry powder

3 apples such as McIntosh or Granny Smith    1 - 2 cups apple cider or juice, water, or stock

2 cups water or stock


 Warm the butter, olive oil, onions, in a large stockpot uncovered over low heat for 15 to 20 minutes,

until the onions are tender.  Stir occasionally, scraping the bottom of the pot.


Peel the squash, remove the seeds, and cut into chunks.  Peel, quarter, and core the apples and cut into chunks.

Add the squash, apples, salt, pepper, curry, and 2 cups of water or stock to the pot.  Bring to a boil, cover,

and cook over low heat for 30 to 40 minutes, until squash and apples are very soft.  Use a stick blender to puree

the soup.  Add the apple cider, juice, water or stock to the consistency you like.  It should be slightly sweet

and quite thick.  Check the slt and pepper and serve hot, even better with a dollop of sour cream on top.


Adapted from Barefoot Contessa Parties! 




April 4, 2017

The first one is what I'm cooking tonight - Confetti Scallop

It's a crazy name - an old lover made this for me over 30 years ago - I've been making it for wet, cold nights ever since.  It's cabbage, pasta, tomatoes (home grown), & hamburger (local).  The secret is some curry and the sweetness is the raisins.  Comfort casserole good for at least two meals for most families and leftovers freeze well.


Confetti Scallop

1 lb. tri-color rotini pasta    1 lg can tomatoes (16 ounces)

 1 lb. hamburger                   1 lg can tomato sauce (16 ounces)

1 lg. onion, chopped              4 c. chopped cabbage

1 tsp. salt                           1 tsp. curry

˝ tsp. marjoram                  1˝ c. grated cheddar or combination of cheeses

˝ - 3/4 c. raisins.

       Cook pasta al dente & drain.  Brown hamburg, drain any fat/liquid, add onion, salt, curry, & marjoram.

       Combine pasta, tomatoes (drained), sauce, cabbage, meat mixture, & raisins in large bowl.  Mix in meat mixture and cheese.  Put into large casserole dish, cover and bake for 1 hour at 350°.  Remove cover & bake 10 minutes longer.