We here, at Dufort Farms, serve the seasons first berries in a vintage bowl placed on the table. Then when we have had our fill, never, we then serve berries in simple dishes: on top of plain yogurt with a touch of honey, over breakfast steel cut oats, sprinkled on waffles or pancakes and oh yes, as a topping for slightly softened ice cream. From these dishes muffins will do just fine.

Feel free to share your recipes with Dufort Farms.


        10 oz gooseberries    (Fozen or fresh)
          1/4 cup brown sugar
          2 eggs
         1 cup flour
         1/2 cup sugar
         1 tsp baking powder
         4 TBS butter  softened
   Preheat oven  350    Grease an 8 inch round pan and line bottem with wax paper, grease lightly again.
        Place gooseberries in bottom of pan topping with brown sugar.          
   Beat eggs, butter and 1/2 cup sugar, then add dry ingredients.  Put atop berry mixture.  Batter will be hard to spread evenly. 
    Bake 20-30 minutes   Allow to cool slightly turn out and serve.     
      1 cup fresh gooseberries
       1/2 cup tomotoe paste
      1/4 cup sugar
      2 TBS garlic-flavored red wine vinegar or cider vinegar
      2 TBS finely chopped onions
       1 TBS worcestershire sauce
       1/8 tsp salt  optional
 Combine all ingredients in a sauce pan. Bring to a boil, reduce heat.
     Simmer uncovered fpr 10 minutes stirring often.
      Press through a fine mesh, discard skins.
      Cover and chill for 2 hours.  Can be kept in refrigerater for a couple of weeks.
       Good on burgers or sausages. or in a barbecue sauce.

     2 1/2 cups freah blueberries
     1 8 ounce container of your favorite vanilla yogurt
     1/2 cup of your favorite orange juice, fresh is great
     1/2 cup of milk
     1 tsp pure vanilla extract
In a blender whirl all ingredients until smooth.  Serve in chilled glasses immediately. (I wonder if this would freeze well.)
   3 cups blueberries
    1/2 cup susgar,  or as desired
     1 cup fresh lemon juice
    4 cups cold water
       ice cubes 
 In a blender, puree blueberries, strain through a fine sieve into serving pitcher.  Add sugar, lemon juice and water. Serve over ice cubes in large glasses.  Refrigerate left overs.     
Fresh Bluberry Crisp
   Filling:  5 cups fresh blueberris
                 1 TBS lemon juice
                 1 tsp pure vanilla exrtract
   Toppin:  3/4 cup brown sugar
                  1/2 cup all-purpose flour
                  3/4 cup oatmeal, uncooked
                  1/2 tsp ground cinnamon
                  1/4 cup cold butter, cut up
     PREHEAT oven  375
    Spread blueberries on bottom of lightly greased 9 x 13 glass baking dish.  Mix lemon juice and vanilla in small bowl, sprinkle over berries.   In a bowl mix together topping ingredients.  Sprinkle that over blueberries.   Bake 35-40 minutes.  Serve warm with yogurt or ice cream.    Makes 10 servings



      Jalapeno Cheeseburger

  • 1lb grass-fed ground beef
  • 2 tsp seeded chopped jalapeno pepper
  • 1 1/2 tsp Mexican seasoning (recipe below)


Combine all ingredients in medium bowl, shape into four 1/2" thick patties. Can be chilled before or after shaping into patties. Cook on a preheated grill, uncovered 14-16 minutes, or until they are to your likeness. About 1 minute before serving place a slice of your favorite cheese on top, and toast the buns to a golden brown. A slice of tomato is a great topper too. Hey how about a slice of grilled onion. Yum!

       Mexican Seasoning

  • 1/4 c dried Oregon
  • 3 Tbs dried chili powder 
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 1 Tbsp onion powder
  • 1 tsp salt (optional)
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cinnamon


Mix ingredients together. Keep in airtight container in cool dark place.


     Portuguese Kale Soup the Frenchgal's Way  

  • 1 large bunch fresh kale chopped
  • 4 medium potatoes diced unpeeled if organic
  • 1 large onion chopped
  • 3 carrots,sliced unpeeled if organic
  • 2 garden tomatoes,chopped or try an unsalted can of stewed tomatoes
  • 1 beef shank bone
  • 1 lb andouille beef sausage cut into chunks
  • 1 cup combination of dry split peas and lima or cannellini beans
  • 1 cup of any soup broth you have (optional)
  • salt and pepper to your liking (try celery salt)
  • 2 quarts of water, more if needed


Place all ingredients into a large pot and bring to a boil. Lower the heat  cover and simmer 1 1/2 hours. Remove the sausage and shank bone, when cool enough to handle chop the sausage and remove meat from bone shredding as you go. Put the meat back into the pot and simmer for another hour. Serve soup when the beans are tender.


      Cheeseburger Quiche

  • 1 unbaked pie crust shell  (store bought or preferably homemade)
  • 1 pound Dufort Farms ground beef
  • 1/4 cup  ketchup or tomato paste
  • 1 Tbsp Worcestershire sauce
  • 1 medium red onion, or sweet, diced
  • 2 packed cups baby spinach
  • 1 cup grape tomatoes,cut in half, or tomatoes de-seeded and chopped (USA if possible)
  • 1/4 tsp each salt and pepper, salt optional
  • 5 large fresh Dufort Farms eggs
  • 3/4 cup milk
  • 2 Tbsp Dijion mustard or a mustard of your choice
  • 1 cup shredded sharp cheddar cheese


Heat oven to 400 degrees. Line a deep pie dish or a quiche dish with crust. Flute edge. Line crust with non stick foil or foil sprayed with cooking oil. Bake at 400 for 12 minutes. Remove foil. Meanwhile, cook ground beef in skillet over medium-high heat, until brown, stirring around to break the meat apart. Spoon browned meat into large bowl and mix with ketchup, or paste and Worcestershire sauce. Using the same skillet, cook onion over medium heat for 5 minutes. Add spinach and tomatoes, cooking 5 minutes more. Season with salt and pepper, then stir in meat. Transfer mixture to crust. Reusing the bowl, whisk together eggs, milk and mustard. Sprinkle cheese over filling, then carefully add egg mixture. Bake at 400 for 40-45 minutes. Let stand 5 minutes before slicing. Great with a fresh salad of your favorite greens.


      Turkey Barley Soup

Left over turkey and its broth makes and awesome soup!

  • 2 Tbsp Olive Oil 
  • 2 medium leek, white and pale green parts only, sliced 1/2" pieces
  • 2 garlic cloves, chopped finely
  • 1 Tbsp red pepper flakes  optional
  • 5 large carrots sliced 1/2" pieces
  • 5 medium potatoes of you choice peeled and diced 1/2"
  • 1/2 cup pearl barley
  • 8 cups freshly made turkey broth (from turkey carcess) *Subtitue: vegetable or chicken broth.
  • 1 tsp thyme or poultry seasoning
  • 2 cups of chopped turkey
  • 1 cup packed spinach, torn into small pieces, if not baby spinach
  • Salt and pepper to taste


Heat the oil on medium in large soup pot, adding leeks, garlic and red pepper flakes, coking until leeks are tender 3-5 inutes. Next add the barley, carrots, potatoes stirring in just to blend the flavors, 5 minutes. Pour in the stock and add the herbs using, bringing all to boil over high heat. Reduce heat to medium-low cover and cook until barley is tender, 35-45 minutes. Add the chicken and spinach, heating through. Scrumptious!


      New England Style Corned Beef

This is a great recipe for St. Patrick's Day. The traditional way to make corned beef is by brining in a salt solution. This is a three-day brine and keeps the brisket moist. My meat has been left in the brine for up to five days. A boneless pork shoulder can be substituted in place of the brisket for a wonderful boiled dinner. 

  • 2 Tbsp black peppercorns
  • 2 Tbsp pickling spice
  • 1 Tbsp juniper berries(crushed)
  • 1 Tbsp coriander seed
  • 8 bay leaves
  • 6 thyme sprigs or 1 Tbsp whole dried thyme
  • 4 garlic cloves(crushed)
  • 1/4 cup kosher salt
  • 1/2 cup sugar
  • 2 cups ice cubes
  • 1 cup to 41/2 lb Beef Brisket (trimmed)


Combine 1 cup of water, peppercorns, and next 6 ingredients (through garlic) in a small saucepan, bring to boil. Reduce heat, and simmer 5 minutes. Remove from heat. Pour into large bowl, cool to room temperature. Add the remaining 6 cups of water, salt sugar, stirring until salt and sugar is dissolved. Pour salt mixture into a 2-gallon zip-loc bag, add brisket , ice and seal or place brisket into a large glass baking dish (9x13 or larger) covering with the mixture, ice and then cover with plactic wrap. Refrigerate 3 days, turning bag occasionally. Remove brisket from bag, patting dry with paper towels: discarding brine. Place brisket in large stockpot, cover with water and bring to a boil. Skim off foam from surface if any. Cover pot and reduce heat to simmer for 2 1/2 - 3 hours, or until brisket is tender. At this point take brisket out of pot, keeping warm. Place 1 1/2 cups sliced carrots,1-2lbs cabbage head cored and quartered  9 small red potatoes, quartered and 3 medium onions-halved, into reserved liquid. Bring to a boil reduce heat and simmer 30 minutes or until veggies are tender.


     Spicy Rubbed London Broil

      *Spicy Rub:
  • 1 tsp onion powder 
  • 1 tsp garlic powder 
  • 1 tsp sugar 
  • 1 tsp dried thyme
  • 1 tsp ground allspice
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt 
  • 1/4 tsp ground cloves  
  • 1 1/2 pound top round steak                                                                                                        
Mix all herbs and spices together, press on both sides of steak and marinate in refrigerator for 4 hours or over night.  Heat broiler and coat broiler pan with non-stick cooking spray. Broil steak 6 minutes, turn and broil 5-6 minutes more, until internal temp. is 135 for medium rare. Let rest 5 minutes before slicing. Slicing the steak very thin for salad topping is great, or using in a wrap.  
*Mixed Spicy Rub available at Farm

     Beef Shank Soup In a Slow Cooker
  • 1 lb beef shank                               
  • 8 cups water                                                   
  • 1 large onion, chopped                          
  • 4 ribs of celery, chopped                    
  • 2 carrots, chopped                               
  • 1 1/2 tsp salt, optional                        
  • 2 Tbsp parsley                                    
  • 1 Bay Leaf                                                                                                                                                               
  • 1/2 tsp peppercorns
  • 1/4 tsp thyme
  • 1 clove of garlic, peeled                                  
This recipe involves a bouquet garni or a small bundle of herbs and spices tied up in cheese cloth. A bouquet garni is used to flavour sauces and stocks. The bundle is remove before serving.
Place the first 7 ingredients in a slow-cooker. Next create a bouquet garni by cutting a 4" piece of cheese cloth. Lay the cheese cloth flat and place the bay leaf, peppercorns, thyme and garlic in center. Tie up the sides with kitchen string or butcher's twine to create a bundle. Drop the bouquet garni into the pot, cover and cook on low for 6-8 hours. The shank meat should be tender and easily removed from the bone.
Don't forget to take out the bouquet garni before serving the soup. ENJOY


  Jalapeno Cheeseburger
  Portuguese Kale Soup the Frenchgal's Way
  Cheeseburger Quiche
  Turkey Barley Soup
  New England Style Corned Beef
  Spicy Rubbed London Broil
  Beef Shank Soup In a Slow Cooker