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Greetings from Hidden Springs Farm

Posted 10/3/2011 12:26pm by Karen Wortman .

Hi to everyone!

    The last few days we've had a taste of fall here in Tennessee.  It was only in the upper 30's Sunday morning.  I'm not complaining...I am ready for the cooler weather.  It has been a long hot summer.  The horses are starting to get their winter coats and the days are getting shorter, so it won't be long before we will be braving wintery weather.  The animals are all enjoying the cooler weather.  The turkeys are counting the days until Thanksgiving....

    Fall is a wonderful time of year.  For those of you with home-school groups or others that simply would like to visit the farm, fall is a great time to do it.  You can email us for details and we can schedule a convenient time for you to come. 

    Just a few more weeks of the Robertson County Farmer's Market.  If you haven't been lately, you need to plan to visit.  The weather has been great this growing season so there are still lots of veggies available.  Last week I saw several types of peppers, sweet potatoes, beans, lettuce, raddishes, pumpkins, and more.  Take advantage of eating local! 

    We are still getting ready for the Christmas Sampler (Nov. 4th & 5th) in Springfield.  Here are some of our newest products that we will have for sale:

Peppermint Food Scrub


Felted Soap (a washcloth and soap all in one!)


Cupcake Soap.....yep, its soap.  Looks good enough to eat, but do not recommend it.  

   We wanted to share a recipe with you that is prefect for these cooler nights.  And, also quick and easy to make.....I love quick and easy:

Cha Cha's White Chicken Chili

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 1 (4 ounce) can diced jalapeno peppers (you can use milder peppers if you prefer)
  • 1 (4 ounce) can chopped green chile peppers
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cayenne pepper
  • 2 (14.5 ounce) cans chicken broth (or better, make your own broth!!)
  • 3 cups chopped cooked chicken breast
  • 3 (15 ounce) cans white beans
  • 1 cup shredded Monterey Jack cheese
    1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
    2. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

    This is comfort-food.  Serve it with some homemade crushy bread.....as my grandson says "yummy!"

       Have a WONDERFUL October!  

    The Staff of Hidden Springs Farms 

    2 Comments »
    Trisha said,
    11/9/2011 @ 1:56 pm
    love all the photos, can't wait to see whats going on next spring and summer, mostly with the herbs and veggies, I discovered basil pesto this summer and am hooked, Trish
    cruise anderson said,
    1/21/2012 @ 1:09 am
    I just had white chicken chilli for the first time a couple weeks back, and i loved it.I'm for sure going to try your recipe.Foung you blog by surfing on google.Great stuff!!cookware
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