Stag Run Farm

10/15/2026

You can use any of my jams

You only need 5 ingredients and 10 minutes to make the perfect holiday treat

10/14/2026

Love soup

Creamy Seafood Chowder

Velvety Ocean Harvest Chowder

Ingredients:
- 1 lb mixed seafood (shrimp, scallops, and fish)
- 4 cups fish stock
- 1 cup heavy cream
- 2 medium potatoes, diced
- 1 cup corn (fresh or frozen)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish

Directions:
1. In a large pot, melt butter over medium heat. Add the onion and garlic, sautéing until softened.
2. Stir in the diced potatoes and thyme, cooking for another 3-4 minutes.
3. Pour in the fish stock and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
4. Add the corn and mixed seafood, cooking for an additional 5-7 minutes, or until seafood is cooked through.
5. Stir in the heavy cream, and season with salt and pepper. Heat through but do not boil.
6. Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 320 kcal | Servings: 4 servings

10/11/2026

Craig will still have zucchini at the markets
See you at the
Rehoboth beach farmers market
Every Tuesdays open
till the end of the October

Stuffed Zucchini Boats with Ricotta and Spinach

Baked Zucchini Boats Filled with Creamy Ricotta and Spinach

Ingredients:

- 4 medium zucchinis, halved lengthwise and scooped out
- 1 cup ricotta cheese
- 1 1/2 cups fresh spinach, chopped
- 1/2 cup Parmesan cheese, grated
- 1/2 cup mozzarella cheese, shredded
- 1 clove garlic, minced
- 1 egg, lightly beaten
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup marinara sauce (optional)

Directions:

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2. In a large bowl, combine ricotta cheese, chopped spinach, Parmesan cheese, mozzarella cheese, minced garlic, egg, nutmeg, salt, and pepper. Mix until well combined.
3. Brush the zucchini halves with olive oil and place them in the prepared baking dish, cut side up.
4. Spoon the ricotta-spinach mixture into each zucchini half, filling them generously.
5. If desired, spoon a bit of marinara sauce over the top for extra flavor.
6. Bake for 25-30 minutes, or until the zucchini is tender and the cheese filling is golden and bubbly.
7. Remove from oven, garnish with fresh herbs, and serve warm.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 220 kcal | Servings: 4 servings

10/11/2026

Chicken, Mushroom, and Spinach Lasagna

Creamy Chicken and Spinach Lasagna with Mushrooms

Ingredients:
- 9 lasagna noodles
- 2 cups cooked chicken, shredded
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 2 cups ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Italian seasoning, to taste

Directions:
1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions; drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant.
4. Add mushrooms and cook for 4-5 minutes until tender. Stir in the spinach and cook until wilted. Season with salt, pepper, and Italian seasoning.
5. In a large bowl, mix shredded chicken, ricotta cheese, half of the mozzarella, and half of the Parmesan.
6. Spread a thin layer of marinara sauce in the bottom of a baking dish. Layer 3 lasagna noodles over the sauce.
7. Spread half of the chicken mixture over the noodles, followed by half of the sautéed mushrooms and spinach, and a layer of marinara sauce.
8. Repeat the layers, finishing with noodles, marinara sauce, and the remaining mozzarella and Parmesan on top.
9. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, until bubbly and golden.
10. Let cool for a few minutes before slicing and serving.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 550 kcal | Servings: 6 servings

10/11/2026

Try with our purple sweet potatoes

Roast Turkey and Cranberry Stuffed Sweet Potatoes

Hearty Sweet Potatoes Loaded with Roast Turkey and Cranberry Delight

_____Ingredients:_____

- 4 medium sweet potatoes
- 2 cups cooked roast turkey, shredded
- 1 cup cranberry sauce
- 1/2 cup Greek yogurt (or sour cream)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)

_____Directions:_____

1. Preheat the oven to 425°F (220°C).
2. Pierce each sweet potato several times with a fork and place them on a baking sheet. Bake for 45-50 minutes, or until they are tender.
3. In a bowl, combine the shredded turkey, cranberry sauce, Greek yogurt, garlic powder, onion powder, salt, and pepper. Mix well to combine.
4. Once the sweet potatoes are done, let them cool slightly. Cut a slit down the center of each sweet potato and gently fluff the insides with a fork.
5. Spoon the turkey and cranberry mixture generously into each sweet potato.
6. Garnish with fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 65 minutes

Kcal: 360 kcal | Servings: 4 servings

10/10/2026

I love Mac and cheese

10/10/2026

Great read good idea This is my life ….

Give Your Bees the Protection They Need to Survive Winter! Winter kills hives when heat escapes and cold wind gets inside. Bees burn through their honey just to stay warm. Most winter losses don’t come from extreme cold. They come from poor insulation and wind exposure. BeeShield was made to stop ...

10/09/2026

10/09/2026

Roasted Beet and Goat Cheese Salad with Arugula

Vibrant Arugula Salad with Roasted Beets and Creamy Goat Cheese

_____Ingredients:_____

- 4 medium-sized beets
- 4 cups arugula
- 1/2 cup goat cheese, crumbled
- 1/4 cup walnuts, chopped
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)

_____Directions:_____

1. Preheat the oven to 400°F (200°C).
2. Wash the beets and wrap each one in aluminum foil. Place them on a baking sheet and roast for about 45-60 minutes, or until tender when pierced with a fork.
3. Once the beets are cool enough to handle, peel off the skin and cut them into wedges.
4. In a large bowl, combine arugula, roasted beet wedges, walnuts, and crumbled goat cheese.
5. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
6. Drizzle the dressing over the salad and toss gently to combine.
7. Serve immediately, garnished with fresh herbs if desired.

Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes

Kcal: 290 kcal | Servings: 4 servings