Homemade Salsa

12 cups tomatoes, diced

6 or 7 onions, diced

12 cups peppers, diced (hot and/or sweet to taste)

¼ cup sea salt

6 or 7 cloves garlic, minced

2 cups apple cider vinegar

1 large can tomato paste (or 3 small cans)


Put all ingredients except tomato paste in large stainless steel pot (do not use aluminum pot).  Once it starts simmering, add tomato paste and stir well.  Stir often to prevent sticking.  Cook until all done—1 to 2 hours.   Put in clean, hot jars and follow directions for canning.  (boil 20 minutes in hot water bath canner.)

Download recipe, click here.


Chipotle Cheddar Mac & Cheese

1# organic elbow macaroni

2 cups organic milk

1 - 8 oz bar Organic Chipotle Cheddar or other flavored Cheddar

1 - 8 oz bar Engelbert Farms Organic Extra-Sharp Cheddar

Salt and Pepper

Organic butter


Preheat oven to 350 degrees.

Cook macaroni according to package directions, and drain. While macaroni is cooking, grate chipotle cheddar and extra sharp cheddar together.  Butter a 9 x 13" baking pan.

Spread 1/3 of the cheese in the bottom of the pan, followed by 1/2 of the macaroni.  Spread the next 1/3 of the cheese over the macaroni, followed by the rest of the macaroni.   Top with the remaining cheese.  Pour milk over.  Salt and pepper the top.


Bake for 45 minutes to 1 hour (until bubbling and top is starting to brown).

Serves 8 to 10.


Download recipe, click here.


Mexican meatloaf

2# Engelbert Farms organic ground beef

8 oz Organic Hot Pepper Jack Cheese - sliced in 1/8" slices.

4 slices of whole grain bread, torn into small pieces

2 organic eggs

1/2 c organic diced onion

1 or 2 organic jalapeno peppers, diced (you can use sweet pepper if you prefer)

1 to 2 cloves organic garlic, diced

12 oz salsa of choice


Preheat oven to 350 degrees.

Spray a loaf pan with cooking spray. Mix all ingredients except cheese in bowl.  Press 1/2 of ground beef mixture into loaf pan.  Arrange cheese slices on meat.  Add the remaining ground beef mixture and pat down to seal cheese in. Flatten the top so it will hold salsa.  Pour salsa over the top.


Bake 1 hour 15 minutes.

Serves 6 to 8.


Download recipe, click here.


Organic Sausage Kale Soup

1# organic sausage (mild or hot Italian, Chorizo or Andouille)

3 to 4 medium to large organic potatoes, peeled (if desired) and diced

1 organic onion, minced

1 to 2 organic carrots, peeled (if desired) and diced

4 or 5 leaves of organic Kale (Swiss Chard, Spinach or other greens may be substituted), torn into pieces

2 qt organic chicken broth

1 pint organic heavy cream

1 t. organic red pepper flakes (optional)


Cut sausage into small pieces.  Saute with potatoes, onions and carrots until meat is done.  Drain fat.  Add chicken broth and red pepper flakes and simmer until vegetables are done.  Add heavy cream and heat slowly.  When hot, add kale.  Heat until wilted and partially cooked.


Download recipe, click here.


Organic Salt Potatoes with Garlic and Parsley

Organic small potatoes, any kind, scrubbed (small new potatoes are best!)

Fresh cloves of organic garlic

Fresh organic parsley, chopped

Organic Butter

Sea Salt


Put potatoes and a few cloves of garlic (according to taste) in a pot.  Cover with water and add salt to taste.  Cook until the potatoes are done.  Drain the water off.  Add 1 stick of organic butter and cover to melt.  Add chopped parsley and toss well to coat potatoes with butter.  This will cream the cooked garlic cloves into the butter.




Download recipe, click here.


Engelbert Farms, LLC is a true FAMILY FARM!

Certified Organic by Vermont Organic Farmers


Kevin and Lisa Engelbert & Family

263 W River Rd

Nichols, NY  13812

(607) 699-3775

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Our Farm Store is in the historic Creamery building at 263 W River Rd, Nichols, NY.

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