Sweet, Sweet Potato Soldiers with Marshmallow Creme

Start to finish: 40 minutes
Impresses: 4

2 large sweet potatoes, washed and dried
1 tablespoon olive oil
2 tablespoons corn starch
½ teaspoon salt
1 tablespoon cinnamon
¼ cup sugar
2 tablespoons butter, melted

½ cup sour cream
½ cup buttermilk
½ cup marshmallow fluff
½ teaspoon flaky salt

Heat oven to 425 F.

Slice potatoes into quarters lengthwise and then into equally-sized sticks. Add sweet potatoes to a large
zip-top bag with olive oil and corn starch, close and shake until all fries are coated.

Arrange in a single layer onto two cookie sheets, sprinkle with salt and roast 25 minutes, flipping halfway through.

Mix together cinnamon and sugar in a small bowl.

Remove fries from oven and let cool 5 minutes before tossing in melted butter and cinnamon sugar.

For Marshmallow Creme Dip:
Combine ½ cup sour cream and ½ cup buttermilk.
Stir in ½ cup marshmallow fluff and ½ teaspoon flaky salt.

Fried Buttermilk Dills with Herby Ranch

Start to finish: 35 minutes
Impresses: 4

1 quart vegetable oil
16-ounce jar sliced dill pickles, drained
½ cup flour
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon pepper
2 tablespoons hot sauce
1 cup buttermilk

½ cup sour cream
½ cup buttermilk
¼ cup chopped parsley
¼ cup chives
¼ cup dill
salt and pepper

Add oil to a heavy-bottomed skillet over medium-high heat.

Line a baking sheet with paper towels and top with pickles. Add another layer of paper towels over the top and blot to dry completely. Set aside.

In a large bowl, whisk together flour, garlic powder, salt and pepper. Whisk in hot sauce and buttermilk until combined and smooth.

Coat pickles, in batches, in the batter.

When oil reaches 350 F, add in roughly a quarter of the battered pickles using a slotted, metal spoon. Fry until golden, about 3 minutes.

Remove from oil and let drain on a plate lined with paper towels.

Batter and fry in small batches, being sure not to overcrowd, until all pickles are cooked.

For Herby Ranch Dip:
Combine ½ cup sour cream and ½ cup buttermilk.
Stir in ¼ cup each of chopped parsley, chives and dill, and season with salt and pepper to taste.

Parmesan Zucchini Spears with Garlic Aioli

Start to finish: 40 minutes
Impresses: 4

2 zucchini squash
½ cup flour
2 eggs
½ cup Italian-style breadcrumbs
¼ cup Parmesan cheese

½ cup sour cream
½ cup buttermilk
2 tablespoons roasted garlic
1 teaspoon chopped, fresh garlic
1 teaspoon kosher salt

Heat oven to 400 F and top a baking pan with a baking rack. Set aside.

Cut the ends off each zucchini and slice in half horizontally. Slice each half into four spears lengthwise. Blot with paper towels to remove excess moisture.

Line three shallow dishes in a row. Fill the first with the flour, whisk eggs in the second, and combine breadcrumbs and Parmesan in the third.

To coat, dip each zucchini spear in the flour, dunk in egg, and cover in breadcrumbs. Arrange in a single layer onto baking rack.

Bake 20 minutes or until golden. Cool 5 minutes before serving.

For Garlic Aioli Dip:
Combine ½ cup sour cream and ½ cup buttermilk.
Stir in 2 tablespoons roasted garlic, 1 teaspoon chopped, fresh garlic and 1 teaspoon kosher salt.

No-Fail Waffle Mix

Start to finish: 10 minutes
Makes: 10 cups (enough for 30, 4-inch waffles)

1½ cups buttermilk powder
6 cups flour
1 cup powdered sugar
2 cups cornstarch
6 tablespoons baking powder
2 teaspoons salt

Sift all ingredients into a large bowl and whisk to combine. Use a funnel to pour into an airtight container and store until ready to use.

To use:
Bring a waffle iron to medium-high heat.

Combine 2⅓ cups waffle mix with 1½ cups water, 7 tablespoons melted butter and 2 eggs. Whisk until just combined; a few lumps are OK.

Spritz waffle iron with cooking spray then ladle in ¼–½ cup batter, depending on the size of the iron.

Let cook until crispy and browned on the outside — about 4–5 minutes depending on the iron.

Remove with a fork and serve immediately, or place on a baking sheet topped with a cooling rack and keep warm in a 250 F oven.

Sneaky Spicy Chicken

Start to finish: 1 hour 45 minutes
Impresses: 10

2    quarts vegetable oil (omit if baking)
4–5    pounds bone-in, skin-on chicken thighs and drummies
1    cup (2 sticks) butter, softened
2    teaspoons paprika
1    teaspoon garlic salt
2    teaspoons salt
2    tablespoons cayenne pepper
4    eggs
1    cup buttermilk
2    cups flour
2/3    cup corn starch
2    tablespoons salt

Baking alternative: 
Heat oven to 400 F. Line two large baking sheets with foil. Place dredged chicken about 2 inches apart. Bake 30 minutes, flip and bake an additional 20 minutes or until golden brown and juices run clear.

Add oil to a heavy-bottomed pot and bring to 350 F over medium-high heat (you can measure heat with a candy thermometer). Line two large baking sheets with paper towels and place one where you will begin dredging chicken and one on the opposite side of the pot, for draining the chicken.

Place chicken on the first baking sheet, skin-side down, to remove some of the moisture.

In a medium-sized bowl, mix together butter, paprika, garlic salt, salt and cayenne until fully combined. Set aside.

In a shallow dish, whisk together eggs and buttermilk. Place next to the chicken.

In another shallow dish, whisk together flour, cornstarch and salt. Set next to the eggs for your dredging station.

Start by coating all chicken pieces with 2–3 teaspoons of the butter mixture, including underneath the skin. Once all pieces are coated, begin dredging and frying.

  • Step 1: Dip coated chicken into the egg mixture.
  • Step 2: Coat chicken in flour mixture on all sides. Don’t shake off the excess.
  • Step 3: Carefully place chicken in heated oil. Fry until golden brown and juices run clear, about 12 minutes for drummies and 15 minutes for thighs.
  • Step 4: Remove chicken and place on second paper-towel-lined baking sheet. Repeat until all chicken is cooked. 

Serve in batches or keep in 250 F oven until ready to serve.

Ranch Pasta Salad

Start to finish: 40 minutes
Impresses: 8

1    package ranch seasoning
1    cup buttermilk
1    cup mayonnaise
1    cup pasta shells (We use the noodles from a box of macaroni and cheese.)
8    ounces sharp cheddar cheese, cut into small cubes
1    cup frozen peas, thawed
4    slices bacon, cooked and chopped
    salt and pepper

Whisk together the ranch seasoning, buttermilk and mayonnaise. Refrigerate at least 30 minutes.

Cook pasta to box instructions. Drain and cool. 

Add cooked pasta, cheddar, peas and bacon to a large serving bowl. Toss together with ranch dressing, beginning with ½ cup, adding more if desired.

Season with salt and pepper.

Breakfast Cobb

Start to finish: 40 minutes
Impresses: 4

For the salad:
1    medium-sized sweet potato
2    tablespoons olive oil
      salt and pepper
4    eggs
1    5-ounce bag baby spinach
4    ounces bleu cheese, crumbled
4    slices bacon, cooked and crumbled

For the dressing:
1    cup buttermilk
½    cup mayo
¼    cup fresh chives
¼    cup fresh dill
1    clove garlic
½    lemon, juiced and zested
      salt and pepper

Heat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. 

Cut the ends off the sweet potato and discard. Slice it in half long ways and cut each half into spears. Place on baking sheet and drizzle with olive oil, salt and pepper. Toss to combine.

Roast for 25–30 minutes, flipping halfway through. Set aside to cool once finished.

Bring a small pot of water to a boil over high heat. Reduce heat to simmer and carefully place eggs in one at a time. Set a timer and simmer for 6 minutes.

While the eggs cook, fill a medium-sized bowl with ice water. Set aside.

To make the dressing, whisk all ingredients together until combined.

Once timer has ended for the eggs, immediately transfer them to ice water for one minute to stop cooking. Remove and carefully peel each egg.

Serve up spinach on plates or in bowls and top with crumbles of bleu cheese and bacon, a few sweet potato spears and a soft-boiled egg sliced in half. Drizzle with the buttermilk ranch dressing.


Blueberry Buttermilk Muffins


This spring, as days become longer and the smell of summer gets a little bit closer, we want to highlight a variety of recipes using DFA farmer-owned ingredients.

As we dive into a plethora of baked goods that make block parties worthwhile and lazy Sundays a little sweeter, we want to start with a classic — the blueberry muffin.

The subtly sweet cousin of the cupcake, muffins transform a typical sweet into an anytime indulgence — whether it’s a grab-and-go breakfast with a schmear of butter, an after-school snack with a glass of milk or in its own right as a treat before bed. Adaptable and portable, muffins can take on the flavor of just about anything, and make the perfect goody to nosh on as cool days turn a little warmer.

This rendition of a traditional blueberry muffin stays moist with the tart addition of Dairy Maid Dairy Buttermilk. Economical and health conscious, buttermilk perks these muffins up and ensures a light and fluffy texture. Plus, they’re finished off with a walnut streusel — so really, what could go wrong?

Start to finish: 45 minutes
Yield: Baker’s dozen

2 ¼ cups all-purpose flour, divided
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
½ cup dark brown sugar
1 egg, beaten
1 cup Dairy Maid Dairy Buttermilk
¼ cup butter, melted
1 cup blueberries

¼ cup flour
¼ cup chopped walnuts
¼ cup sugar
½ cup cold butter, cut into pieces

Heat oven to 375 F. Line muffin pan with cupcake liners.
In a medium bowl, combine 2 cups flour, baking soda, salt, cinnamon and brown sugar together with your fingers, making sure to break up the clumps of brown sugar.
Add in butter, egg and buttermilk. Gently stir until just moistened.
Toss blueberries with ¼ cup flour in a small bowl.
Fold berries into batter until evenly incorporated.
Using ¼ cup measuring cup, fill muffin cups ¾ full.
In bowl used to toss blueberries, cut together streusel ingredients with a fork until crumbly.
Place a heaping tablespoon of streusel on top of each muffin by pressing gently.
Bake 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Let rest in pan for two minutes before removing to let cool on a wire rack.