Welcome to Brow Farm were we hope to show you some of the fresh vegetables, salads and root crops grown at Brow Farm. Why not have a look around this web site to see how we grow some of the food that ends up on your table. (Potatoes, carrots, wheat, lettuce, leeks, cabbage, onions, barley, broccoli, cauliflower, barley, oats, wheatgrass) and much more.
Potato Recipes
Leek and Potato Soup. Roasted Lamb on a Bed of Onions and Potatoes. Potato-Carrot Vichyssoise. Potato and Asparagus Salad with Smoked Salmon.
Chicken and Potato Sauté with Sage. Potatoes Steamed in White Wine. Chicken and Potato stew Potato Carrot Pancake.
Irish Potato Pancakes. Indian Potato Curry. (sidedish) Potato Bread. Cabbage and Potatoes
Sweet Potato Pie Potato Bake Woolton Pie Bacon And Potato Pie
Cheese and Potato Pie Creamy Vegetarian Potato Pie Potato Bake Potato Suffed Trout

Leek and Potato Soup


A hearty thick soup to warm up wintry days

3 leeks, washed and sliced
1½lb potatoes, peeled and diced
1¾ pints of stock or water
3-4 tablespoons of cream (optional)
Salt and freshly ground black pepper

  • fry the leeks and potatoes gently in butter in a covered saucepan, stirring often for about 20 minutes

  • add the stock or water and simmer for 10 minutes until the veggies are tender

  • puree, adding the cream if using. Season with salt and pepper and sprinkle with fresh chopped parsley


Potato-Carrot Vichyssoise
serves 6


5 cups chicken stock
1 bunch green onions, sliced
1 pound carrots, peeled and sliced
1 large Estima potato, peeled and diced
salt and pepper
1/4 cup chopped chives

In a large saucepan, bring the stock to a boil. Add the onion, carrot and potato and cook for 15 minutes. Remove half of the mixture to a food processor and purée. Return to the pan and reheat with the remaining soup. Season with salt and pepper and sprinkle with chives.


Potato and Asparagus Salad with Smoked Salmon
serves 12


3 pounds small red potatoes: cooked, cooled and sliced
1/8-inch thick
2 pounds asparagus: peeled, cut into one-inch pieces and cooked just until tender
1/2 pound smoked salmon, cut into strips
1/4 cup chopped fresh dill
1 cup plain yogurt
2 tablespoons mustard
2 teaspoons fresh lemon juice
2 tablespoons mayonnaise
salt and pepper

In a large bowl, combine the potatoes, asparagus and smoked salmon. In a small bowl, mix two tablespoons of dill with the remaining ingredients. Toss with the potato mixture and season with salt and pepper. Sprinkle with the remaining dill.

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Roasted Lamb on a Bed of Onions and Potatoes
serves 8


3 tablespoons olive oil
2 pounds onions, peeled and sliced
6 cloves garlic, chopped
1 bunch fresh parsley, chopped
2 pounds cara potatoes, peeled and sliced
About 1 1/2 cups chicken broth
salt and pepper
one five-pound leg of lamb, butterflied

Preheat oven to 400°F. In a large skillet, heat two tablespoons of the oil; sauté the onion until tender. Combine half the garlic and parsley with the sliced potatoes. Grease a baking dish with the remaining tablespoon of oil. Place a layer of potatoes in the dish, followed by a layer of sautéed onion. Pour in just enough broth to cover. Loosely cover with foil and bake for about 25 minutes. Uncover and bake for 30 minutes more, checking to see if the mixture is still moist. (Add more broth if dry.) Meanwhile, make slits in the lamb with the point of a knife. Coat the lamb with the remaining garlic and parsley; massage into the lamb. Place the lamb over the potato mixture and bake for another 25 minutes. (A meat thermometer should register 135°F.) Remove from the oven and let rest for 10 minutes before slicing. Serve slices of lamb on a bed of onions and potatoes.

Chicken and Potato Sauté with Sage
serves 6


3 tablespoons vegetable oil
1 tablespoon butter
6 fresh sage leaves
2 cloves garlic, minced
6 skinless, boneless chicken breast halves, cut into strips
1 pound small red potatoes, quartered
1/3 cup chicken broth
salt and pepper

In a large skillet, heat the oil and butter. Add the sage and garlic and cook for about two minutes. Add the chicken and potatoes; cook over medium-high heat for about three minutes. Cover, turn heat to low, and cook for another 10 minutes. Add the chicken broth and cook uncovered, for three minutes more. Season to taste with salt and pepper.


Trout Stuffed with Potatoes and Spinach Stuffing
serves 4


2 tablespoons vegetable oil
1 clove garlic, minced
1/2 pound spinach, chopped
4 medium red potatoes, diced and cooked 10 minutes
2 tablespoons grated Parmesan cheese
salt and pepper
4 fresh trout, cleaned

To make stuffing: Heat the oil and sauté the garlic and spinach for about three minutes. Combine with the potatoes and cheese. Season with salt and pepper. Blot the trout dry and sprinkle the cavities with salt and pepper. Preheat the oven to 400°F. Oil a baking dish and sprinkle with shallots. Fill the trout with the stuffing mixture and place them side by side on the baking dish. Sprinkle with wine and cover with parchment or foil. Bake for 15 minutes; uncover, dot with butter, and bake for another 5 minutes.


Potatoes Steamed in White Wine
serves 4


1 cup white wine
1/2 cup chicken broth or water
1 pound Estima potatoes, fingerlings or red potatoes
1 tablespoon olive oil
1 tablespoon chopped fresh tarragon
salt and pepper

Bring the wine and broth to a boil in the bottom of a steamer. Place the potatoes in one layer in the top of the steamer and cover. Cook for about 13 minutes. Remove the potatoes and sprinkle them with oil and tarragon. Season to taste with salt and pepper.

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Chicken and Potato Staw


2 chicken bouillon cubes
4 Nadine potatoes, well scrubbed
1-½ cup chopped onion
2 tsp. crushed tarragon
4 carrots, sliced
1 bag (10 oz.) fresh spinach, washed, trimmed
1-½ cup skim milk
2 tsp. salt
¼ tsp. hot pepper sauce

Place chicken in large kettle. Fill half full with water; add bouillon cubes, potatoes, onion and tarragon. Bring to a boil, covered; reduce heat. Simmer for 30 minutes or until potatoes are tender. Remove potatoes; add carrots. Peel and mash potatoes; set aside. Cook chicken and carrots for 20 to 30 minutes longer or until tender. Remove chicken from kettle; debone. Add mashed potatoes, chicken and remaining ingredients to kettle. Heat through. Do not overcook spinach.


2 servings


2 tablespoons olive oil
2 cara potatoes, grated
1 carrot, peeled and grated
1 tablespoon chopped parsley
Salt and pepper

Heat oil in small non-stick skillet over medium high heat. In a large bowl stir together the potatoes, carrot, parsley and salt and pepper. Add vegetable mixture to hot skillet and flatten with a spatula. When pancake has browned flip over and continue to brown. Reduce heat and cook pancake until crisp on outside and tender on the inside about 5 minutes per side.
Prep Time: 20 minutes
Cooking Time: 15 minutes
Difficulty: Easy

Irish Potato Pancakes
Serves: 10

1 green pepper
1 red pepper
1 onion
1 Tablespoon salt
1/2 teaspoon black pepper
8 cups shredded white Cara potatoes
6 eggs
1 cup flour
1 cup half and half
1 teaspoon garlic, minced
Olive and canola oil

Chop the onions and peppers, then saute lightly in olive oil. Set aside. In a large mixing bowl, combine the eggs, half and half, black pepper, garlic, and salt. Whisk well. Add the flour; mix. Add the onion and peppers mixture. Add the potatoes and mix together thoroughly.

Preheat a frying pan or griddle to 375 degrees and brush with canola oil. Spoon out the mixture onto the griddle, making 6- to 7-inch cakes. Flip the cakes over, frying each side. Sample the first cake for salt content. Typically you add more salt to potato dishes than you might normally think correct. Serve the pancakes topped with sour cream and finely chopped green onions. Add more sour cream on the side.



Indian Potato Curry (side dish)


10 Nadine potatoes, medium-size
1 T oil
2 t cumin seeds
3 t cumin powder
1/2 t Indian chili powder
1 t salt
1 t sugar
2 T lemon juice
2-3 cups vegetable (optional)

Boil potatoes, with skins on. Cut them into 1 to 1 1/2 inch squares. Optionally, add in a cooked veggie of your choice (don't overcook) - peas, broccoli, cauliflower, Indian green beans are each an excellent option. Add in all the other ingredients and stir.



Potato Bread

  • 1 med Nadine potato, pared, cubed, and boiled (8oz.)
  • 2 1/2 cups boiling water from potato
  • 1 pkg. rappid-rise yeat
  • 1 tablespoon salt
  • 3 tablespoons sugar
  • 3 tablespoons shortening
  • 5 to 7 cups flour
  • 1/4 teaspoon ginger (ginger helps activate the yeast)

Mash the potato and add the potato water, salt, sugar, shortening and ginger.

In a medium sized bowl mix 5 cups flour and yeast, add luke warm liquid mixture and work into flour. Kneed batter into remaining 2 cups of flour.

Let rest in a warm place for 30 minutes. Work down and form into bunns or loaves. Place into pans and let rise until doubled in size.

Bake at 375 degrees for 35 minutes. Remove from pans and brush oil or shortening over entire surface of loaves.



Cabbage and Potatoes


: 8 servings 
3 lb Cabbage 
2    White potatoes (up to 4, 
-washed and diced; I like 
-the skins left on) 
2    Onions (chopped) 
1 T  Wine vinegar 
6 T  Bacon fat or butter -(or less)  
Splash water or beer 
-(whatever you're drinking)
Cut the cabbage in half and soak in salted water for 15 minutes. Agitate and drain well. Shred the cabbage.
Heat the bacon fat or butter in a large, heavy skillet and add the diced potatoes. Cook over medium heat until lightly browned. Add 2 chopped onions and cook until transparent, about 5 minutes.
Add cabbage and toss well with two wooden spoons, a la stir-fry. When the cabbage starts to wilt, add salt and freshly-ground black pepper to taste and a splash of that beer in your left hand and about 1 T wine vinegar. Cover, with lid slightly askew, and simmer over low heat until tender (about 30-45 minutes).
: Difficulty: easy. : Time: 30 minutes preparation, 45 minutes simmering. : Precision: no need to measure.


Sweet potato pie

4 large potatoes
2 cups sugar
1 stick butter
1 pinch cinnamon
1 pinch nutmeg
1 store-bought pie crust or your can just line a pan with vanilla wafers instead
1/2 cup milk

Boil the potatoes until tender. When you stick a fork in them it should go in easy but you don't want them to fall apart. Let the potatoes cool and then peel them.
Put the potatoes in a large mixing bowl and mash them thoroughly with a potato masher.
Melt the butter and pour it and the other ingredients in the bowl of potatoes. Stir until well mixed. Whether you used a ready made pie crust or just biscits, pour the potatoes mixture into the crust.
Put into an oven preheated to 375 degrees. Cook for about 35-40 minutes or until a toothpick inserted in the center comes out dry. I like to eat the pie while still hot. It's good cold too though. If you want you can make a meringue topping by blending confectionary sugar with egg whites. After the pie is almost done, spread the meringue thinly across the top. Continue baking until the meringue turns light brown. If you use the meiangue, you can add the egg yokes to the pie if you like. I prefer my pie without eggs, so I just save the yokes for breakfast Potato Pie . Ingredients 4 cups diced ham 1-1/2 cups frozen shredded hash brown potatoes, thawed 1/4 cup chopped green peppers 1/4 cup chopped red peppers 1/2 cup chopped onion 1/2 cup chopped fresh mushrooms 1 cup shredded cheddar cheese 1/2 cup shredded Parmesan cheese 1 cup sour cream 1 cup cottage cheese 8 eggs 1 teaspoon white pepper 1 teaspoon thyme paprika Mix all but the last ingredient together in a large bowl. Cooking option 1: Bake in individual 15-ounce casseroles. Spray each casserole with non-stick cooking oil, put approximately 1 cup of mix in each casserole, and sprinkle paprika on top. Bake 30 to 45 minutes in 350-degree oven until golden brown and eggs are set. Cooking option 2: Bake in two 10-inch pie tins for 1 hour at 350 degrees and serve in a wedge. Serve with sour cream and chopped fresh chives. Serves: 10.


Potato Bake

a couple of good-sized potatoes per person - King Edwards work best as much grated cheese as your diet will allow margarine for mashing salt and pepper Simply boil the potatoes in a large pan of salted water, then drain thoroughly. Add the margarine, plenty of salt and pepper, and mash until quite smooth. Add the cheese (reserving some for the crust) and beat until the cheese has melted. Transfer to a large greased bowl and sprinkle with the remaining cheese. Bake in the oven at 200C/375F/gas mark for about an hour, until the top of the pie is golden and bubbling. You can serve this on its own, but I like it with some tinned tomatoes or a fresh green salad. Or, if you’re feeling in the need of some comfort food, baked beans or tinned spaghetti go really well with it, too.



A brunch casserole with potatoes, eggs, bacon, and cheese This is a very easy brunch dish, similar to a fritatta in texture, but full of traditional breakfast ingredients. The recipe comes from a cookbook published by the Contra Costa (California) Times newspaper, called "Tastes of the Times". (Serves 4-6)

500 g bacon, thick-sliced and lean
1 onion
500 g baking potatoes
250 g cheddar cheese
8 eggs

(1) Cut the bacon slices into square pieces. Fry the pieces until well-cooked, then drain on paper towels.
(2) Peel the potatoes, then grate them. To prevent the grated potatoes from discoloring while you prepare the other ingredients, you can put them into a bowl of cold water. When you're ready to use them, be sure to drain well and squeeze them dry.
(3) Grate the cheese. Mince the onion.
(4) Butter a 22x33 cm shallow baking dish. Preheat the oven to 175 deg. C.
(5) Beat the eggs in a large bowl. Add all the other ingredients and stir. Pour the mixture into the baking dish and bake in the preheated oven for about 45 minutes, or until the eggs are cooked.
Serve hot, warm or at room temperature.
NOTES It really does make a difference if you use good meaty bacon for this. I find the best bacon at my local butcher shop. You can prepare part of this ahead. I think egg dishes are better if they haven't been refrigerated. So if you want to work ahead, you can cook the bacon, grate the cheese and potatoes and mince the onion the night before. Store all these things separately in the refrigerator, covering the potatoes with water. Then in the morning just mix it all up and bake it.


Creamy Vegetarian Potato Pie
Serve 4

350g/12oz Plain Flour
175g/6oz Butter
2 Eggs
3 tbsp Water Margarine for greasing
1kg/2lb Waxy Potatoes
Salt and Black Pepper
4 tbsp Freshly Chopped Parsley
2 tbsp Freshly chopped Chervil
175g/6oz Shallots, finely chopped
120ml/4 fl.oz.
Double Cream

1. Lightly whisk one egg and 3 tablespoons of water together in a small bowl. Place the flour and salt in a large bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
2. Add the whisked egg mixture to the flour and butter mixture and mix with a knife to form a dough, adding more water if necessary. Wrap in Clingfilm and refrigerate. Preheat the oven to 200C, 400F, Gas mark 6 and lightly grease a 23cm/9 inch, deep flan tin.
3. Meanwhile, peel the potatoes and boil in salted water for 7 minutes. Drain and when cold enough to handle, cut into thin slices.
4. Line the flan tin with two thirds of the pastry and arrange a third of the potato slices in the bottom. Season with salt and pepper then sprinkle half the herbs and shallots over the top. Arrange another third of the potato slices on top of the herbs, season with salt and pepper, sprinkle with the remainder of the herbs then top with the last third of the potato slices.
5. Beat the remaining egg and use to brush the edges of the pastry in the tin. Roll out the remaining pastry and cover the top of the tin. Press the edges firmly together and trim off any excess pastry.
6. Brush the top of the pie with the egg yolk mixture. Make four small cuts in the top of the pastry, evenly spaced apart to allow the steam to escape. Bake in the oven for 25 minutes then reduce the temperature to 180C, 350F, Gas mark 4 and bake for a further 20 minutes.
7. Remove the pie from the oven and open the steam vents wide enough to pour one quarter of the cream into each vent. Return to the oven and continue to cook for a further 10-15 minutes.
Serve immediately.


Cheese and Potato Pie

Veg MC HT 45mins Serves 4 Vegetarian Main Course Hot
900g/2lb Potatoes, peeled and cut into chunks
Salt and Pepper
50g/2oz Butter
450g/1lb Leeks, washed and sliced
1 large Capsicum, seeded and chopped
450g/1lb Courgettes, thickly sliced
225g/8oz Button Mushrooms
2 teasp Sweet Paprika
25g/1oz Plain Flour
300ml/10 fl.oz. Hot Vegetable Stock
3 tbsp Milk
150g/5oz Cheddar, grated

1. Cook the potatoes in boiling salted water for 15-20 minutes or until tender. Preheat the oven to 200C, 400F, Gas mark 6.
2. Meanwhile, heat half the butter in a large pan, add the leeks and peppers and gently fry until soft. Add the courgettes, mushrooms and paprika and fry for a further 2-3 minutes.
3. Sprinkle over the flour and stir well. Gradually add the stock stirring all the time then bring to the boil. Reduce the heat and simmer for 5 minutes.
4. Drain the potatoes, return to the pan with the milk, half the cheese and the remaining butter and mash until smooth. Season with salt and pepper and beat with a wooden spoon to get rid of any lumps.
5. Spoon the vegetables into an ovenproof dish and top with the mashed potato mixture. Sprinkle with the remaining cheese and bake for 25 minutes until golden brown and bubbling.
Serve immediately.


Woolton Pie

This pie was named after Lord Woolton, the Minister of Food.
The vegetables could be changed according to what was available at the time.
500g potatoes 500g cauliflower 500g swede 500g carrots 1tsp marmite 25g oatmeal 4 sping onions 750g potatoes 25g cheese

1. Dice and boil 500g of potatoes, cauliflower, swede and carrots in salted water.
2. Strain the vegetables, and save 200ml of cooking water.
3. Arrange the cooked vegetables in a large pie dish.
4. Add the marmite and oatmeal to the vegetable water and boil until thickened.
5. Pour the thickened liquid over the vegetables.
6. Add the chopped spring onions.
7. Boil and mash the remaining 750g of potatoes.
8. Top the pie with mashed potato and a little grated cheese.
9. Heat the pie in a moderately hot oven until golden brown (approximately 1 hour).
10. Serve with brown gravy.


Potato Bake
Serves: 4

Ingredients: -
750 g (1 1/2 lbs) thinly sliced -1 large onion, chopped
-175 6 (6 oz) cheddar cheese grated
1 tsp chopped thyme
1 tsp chopped sage
salt and pepper to season
1/4 tsp nutbeg
3/4 pint / 2/3 cup of milk
-salad to serve
Layer the potatoes, onion, cheese, herbs and seasonings in a greased dish and pour over the milk. Cover and cook in a preheated oven at 190oC / 375oF gas mark 5 for 45 minutes to 1 hour or until the potatoes are cooked through.
Remove the cover after 30 minutes to allow the top to brown.
Serve with a tomato salad.

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