Mini Apple Hand Pie

Mini Lemon Lavender Cakes

Walnut & Chocolate Chip Cookie

House made summer sausage, Hemme Brother's smoked cheddar, house crackers

CHEESE & MEAT BOARD

choose one meat Caramelo corn tortilla chips, Hemme Brother's smoked cheddar queso, pickled onions, pickled jalapenos, house bbq sauce, jalapeno hot sauce

NACHO BAR

(3 wings each) jalapeno hot sauce buttermilk dressing

SMOKED CHICKEN WINGS

seasonal local greens & vegetables, local cheese, croutons, choice of house garlic buttermilk or herry vinaigrette

ENTREE SALAD

choose one side smoked chicken, house bacon, smoked walnut pesto, aioli on Farm to Market bun *vegetarian version available by request*

CLUB SANDWICH

choose two meats and two sides. Pickles, barbecue sauce, two tortillas

BARBECUE PLATE

choose one meat and one side. Pickles, onions, and barbecue sauce on Farm to Market bun

BARBECUE SANDWICH

Seasonal Vegetable Salad (vegetarian)

Potato Salad (vegetarian)

Ham and Pinto Beans

White Cheddar Grits (vegetarian)

Coleslaw (vegetarian)

Sweet Potato Burnt Ends (vegetarian)

Cauliflower Burnt Ends (vegetarian)

House Cured & Smoked Ham

Smoked Chicken Drumsticks

Pork Belly Burnt Ends

Beef Cheeks

Jalapeno Cheddar Sausage

Pulled Pork

Burger Special

In a large bowl, combine the all-purpose flour, salt, and sugar. Whisk together until well mixed.

Mix Dry Ingredients

Add the cold, unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the mixture until it resembles coarse crumbs.

Cut in Butter

Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough comes together. Do not overwork the dough.

Add Ice Water

Form the dough into a ball, flatten it into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Chill the Dough

All-purpose flour

Salt

Sugar

Unsalted butter, cold

Ice water

Preheat your oven to 350°F (175°C). Grease and flour a mini cake pan or line with mini cupcake liners.

Preheat the Oven

In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

Combine Dry Ingredients

In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.

Cream Butter and Sugar

Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.

Incorporate Dry Ingredients and Milk

Stir in the fresh lemon juice and dried lavender to the batter until evenly distributed.

Add Lemon and Lavender

Pour the batter into the mini cake pan, filling each cup about 2/3 full. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.

Fill and Bake

Remove the cakes from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Cool

Once cooled, serve the mini lemon lavender cakes as is or with a light lemon glaze.

Serve

all-purpose flour

granulated sugar

baking powder

salt

unsalted butter, softened

eggs

vanilla extract

milk

fresh lemon juice

dried lavender

In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until smooth and fluffy.

Prepare the Cookie Dough

Beat in the large eggs one at a time, then stir in the vanilla extract until fully combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Combine Ingredients

Gently fold in the walnut halves and chocolate chips until just distributed throughout the dough.

Fold in Add-ins

Using a cookie scoop or tablespoon, drop rounded balls of dough onto a parchment-lined baking sheet, leaving some space between each.

Scoop the Cookies

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

Bake the Cookies

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

Cool the Cookies

unsalted butter

brown sugar

large eggs

baking soda

walnut halves

chocolate chips

Slice the house-made summer sausage into thin rounds. Aim for about 1/4 inch thickness for the perfect bite.

Prepare the Summer Sausage

Cut the Hemme Brother's smoked cheddar into bite-sized cubes or triangles, about 1 inch in size for easy picking.

Slice the Smoked Cheddar

If using homemade crackers, ensure they are baked and cooled. If bought, lay them out onto your serving board.

Prepare the House Crackers

Arrange mixed nuts, olives, and fresh grapes around the cheese and meat selections to add color, texture, and flavor to your cheese & meat board.

Add Optional Accoutrements

On a large wooden or ceramic board, start by placing the sliced summer sausage in one section and the smoked cheddar in another.

Arrange the Board

Add the crackers in the spaces around the meats and cheeses, ensuring there’s enough room for guests to grab items.

Fill Additional Spaces

Finish by garnishing with any leftover nuts, olives, and grapes, ensuring the board looks plentiful and inviting.

Garnish and Serve

House Made Summer Sausage

Hemme Brother's Smoked Cheddar

House Crackers

Mixed Nuts

Olives

Fresh Grapes

Choose your preferred meat (beef, chicken, or pork). In a skillet, brown the ground meat over medium heat until fully cooked, about 8-10 minutes. Drain excess fat if using beef or pork, and season with salt and pepper to taste.

Prepare the Meat

In a small saucepan, gently heat the Hemme Brother's smoked cheddar queso over low heat, stirring frequently until it’s warm and creamy. Keep warm until ready to serve.

Heat the Queso

In bowls, place the pickled onions, pickled jalapenos, house BBQ sauce, and jalapeno hot sauce. Ensure that everything is easily accessible for guests.

Prepare the Toppings

On a large serving platter or a table, lay out the bag of Caramelo corn tortilla chips as the base. Next to the chips, offer the cooked meat, warm queso, and the variety of toppings. Allow guests to build their own nacho plates according to their preferences.

Assemble the Nacho Bar

Caramelo corn tortilla chips

Ground beef, chicken, or shredded pork

Hemme Brother's smoked cheddar queso

Pickled onions

Pickled jalapenos

House BBQ sauce

Jalapeno hot sauce

In a large bowl, combine chicken wings with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss until the wings are evenly coated.

Prepare the Wings

Let the wings marinate for at least 30 minutes at room temperature, or refrigerate for up to several hours for better flavor.

Marinate

Preheat your smoker to 225°F (107°C). You can use wood chips such as hickory or applewood for added flavor.

Prepare the Smoker

Place the wings on the smoker grates and smoke for about 1.5 to 2 hours or until they reach an internal temperature of 165°F (74°C) and have absorbed a nice smoky flavor.

Smoke the Wings

Once cooked, remove the wings from the smoker and toss them in jalapeno hot sauce until well coated. Serve immediately.

Toss in Sauce

chicken wings

olive oil

smoked paprika

garlic powder

onion powder

black pepper

jalapeno hot sauce

In a large bowl, add mixed seasonal greens and rinse under cold water. Spin dry using a salad spinner or gently pat dry with a kitchen towel.

Wash and Dry Greens

Slice the cherry tomatoes in half. Peel and chop the cucumber into bite-sized cubes. Thinly slice radishes and julienne the carrots. Combine all chopped vegetables in a bowl with the washed greens.

Chop Vegetables

Crumble the local cheese (feta or goat cheese) over the salad mixture, ensuring even distribution.

Crumble the Cheese

Sprinkle the croutons on top of the salad for added crunch.

Add Croutons

Just before serving, drizzle the garlic buttermilk dressing or herry vinaigrette over the salad. Toss gently to combine. Serve immediately.

Choose and Serve with Dressing

Mixed Seasonal Greens

Cherry Tomatoes

Cucumber

Radishes

Carrots

Local Cheese (e.g., Feta or Goat Cheese)

Croutons

Garlic Buttermilk Dressing

Herry Vinaigrette

Toast the Farm to Market buns lightly on a skillet or toaster until golden brown.

Prepare the Bread

Spread the smoked walnut pesto evenly on the bottom half of each toasted bun.

Spread the Pesto

Layer the smoked chicken evenly over one of the buns on top of the pesto.

Add the Chicken

Add the cooked house bacon slices on top of the smoked chicken.

Layer the Bacon

On top of the bacon, layer the lettuce leaves and tomato slices.

Add Vegetables

On the top half of the bun, spread the aioli generously.

Spread the Aioli

Carefully place the top bun with aioli on top of the layered ingredients to complete the club sandwich. Cut in half if desired.

Complete the Sandwich

Farm to Market bun

Smoked chicken

House bacon

Smoked walnut pesto

Aioli

Lettuce leaves

Tomato slices

1. Start by cooking the pulled pork. Season with salt and pepper. Slow-cook it at 225°F for about 8 hours until tender. Shred it with two forks. 
2. For the brisket, rub it with your favorite barbecue rub and smoke it for about 6-8 hours at 225°F until it reaches an internal temperature of 195°F. Let it rest for at least 30 minutes before slicing.

Prepare the Meats

1. For the coleslaw, mix 1 head of shredded cabbage, 1 grated carrot, 1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, salt, and pepper to taste. Refrigerate for 1 hour before serving. 
2. To make the baked beans, combine 2 cups of canned baked beans with 1/4 cup of BBQ sauce and heat them on the stove over medium heat until warmed through.

Prepare the Sides

1. On a serving plate, arrange the pulled pork and sliced brisket. 
2. Add 2 cups of coleslaw and 2 cups of baked beans on the side. 
3. Place 1 cup of pickles and 1 cup of barbecue sauce in small bowls on the side for dipping. 
4. Serve with two tortillas on the side for making tacos with the meats.

Assemble the Plate

Brisket

Select one of the meat options (pulled pork, smoked brisket, or BBQ chicken) based on your preference.

Choosing Your Meat

Prepare the selected meat by cooking it slowly until tender. If using pulled pork, rub with spices and cook in a slow cooker for 6-8 hours. For smoked brisket, smoke for approximately 10-12 hours at a low temperature. BBQ chicken can be grilled or roasted until fully cooked.

Cooking the Meat

Choose one side from coleslaw, potato salad, or baked beans. Prepare as per your favorite recipe or packaging instructions.

Preparing the Side

Slice the dill pickles and red onions. In a separate container, mix the barbecue sauce if desired for extra flavor.

Preparing the Toppings

Split the Farm to Market buns and lightly toast them on a grill or in a toaster until golden brown.

Mini Apple Hand Pie

Mini Lemon Lavender Cakes

Walnut & Chocolate Chip Cookie

Cheese & Meat Board

Nacho Bar

Smoked Chicken Wings

Entree Salad

Club Sandwich

Barbecue Plate

Barbecue Sandwich