Here’s a selection of favorite recipes from the Evensong Farm newsletter and our blog. Check back for more.

8407’s Deviled Eggs

recipe by award-winning chef Pedro Matamoros from 8407 Kitchen Bar in Silver Spring

He made these during the Chef at Market Demo, and they were fantastic!

  • 12 each Evensong Eggs
  • 1 cup Aioli or Mayonnaise
  • 2 Tbsp Course Grain Dijon Mustard
  • 2 Tbsp Lemon Juice
  • 1/4 tsp Tabasco
  • Kosher Salt & Black Pepper
  • Optional Garnish — We like crispy Deli Ham from Evensong Farm and Chives!

Eggs: Bring water to a boil in a sauce pot. Add eggs and cook for 10 minutes. Cool eggs under running water and peel. Cut eggs in half, separate whites carefully from yolks saving both.

Filling: Place yolks, aioli, mustard, lemon juice and tabasco in a food processor or whisk until smooth. Season with salt and pepper.

To Assemble: Put filling in a pastry bag or plastic bag with the corner cut off. Fill each egg white with filling and garnish with slivers of ham and a chive.

Makes 24 pieces.


Pork Chops with Apples and Whiskey

  • 4 pork chops
  • Coarse salt and pepper
  • 1/4 cup flour
  • 4 T olive oil
  • 4 T butter
  • 6 crisp cooking apples, peeled if desired, cored and cut into 8 wedges each
  • 1/3 cup shallots or red onion, minced fine
  • 2/3 cup brown sugar
  • 1/4 t nutmeg
  • 2 T lemon juice
  • 1/2 cup whiskey

Preheat oven to 250 degrees. Season pork chops well on both sides with salt and pepper, then dust chops with flour. Put a large skillet over medium-high heat and heat oil to a shimmer. Add pork chops and sear quickly until browned on both sides, about 2 minutes per side. Put chops in an over-proof dish and cover. Place in the preheated oven for 15 minutes.

While chops are in the oven, reduce burner to medium and place skillet over heat. Add butter to the pan, When butter is melted, add apples and shallot and cook for 4 minutes. Add brown sugar, nutmeg and lemon juice and cook until apples are almost tender.

Remove pan from the stove and add whiskey. Return pan to stove and increase heat to medium-high and boil for 2 minutes to mellow the whiskey.

Remove chops from the oven and serve topped with apples. Potatoes, grits or stuffing go well with this dish.


Dry Brine for Poultry

I always recommend a brine for chickens because it not only seasons the bird but it also helps to prevent it from drying out if it is over cooked. I have usually suggested a wet brine of water, salt and sugar but today I will let you know of another way.

Dry brining is nice because it adds no water to the meat and keeps the chicken flavor more pronounced. It is also nice because it takes up a lot less room in the fridge than a big pot full of wet brine.

Start by washing and drying the whole chicken, inside and out. Then mix up a spice mix using the ratio of 1 cup of kosher salt to no more than 1/2 cup seasonings. For instance:

  • 1 cup kosher salt
  • 3 tablespoons garlic, pressed or made into a paste
  • 2 tablespoons lemon zest
  • 1 1/2 tablespoon rosemary
  • 1 1/2 tablespoon thyme

Rub the dry brine all over the inside and outside of the chicken. Place chicken in a bag and place in the refrigerator for 24 hours. Remove bird from the bag and wipe off the brine (or rinse it off) from the inside and outside of the bird. Then proceed with whatever roasting recipe you like using.


Lavender Roasted Chicken

recipe by Pedro Matamoros, 8407 Kitchen Bar

This is one of my favorite ways to cook one of our chickens. The Lavender and Lemon do not cover up the flavor of the chicken but accentuate the flavor and texture of a pasture raised bird.

  • 1 Whole Poulet Rouge Chicken (or cut up pieces)
  • 1/2 T crushed Lavender
  • 2 whole shallots, diced
  • 4 cloves garlic, diced
  • Zest and juice of 2 lemons
  • Pinch of sugar
  • Pinch of black pepper
  • 2 T Olive Oil
  • 1 T Kosher salt

Mix ingredients together and rub it on inside and outside of chicken. Let it marinate overnight. Cook it in a 375 degree oven until juices run out clear.


Casual Eggs Benedict

A great recipe to use with our eggs and our Canadian Bacon! What is Canadian Bacon, you may ask? It is the meat that would otherwise be a pork chop, smoked and cured just like our regular nitrate free bacon. I had a customer recently tell me that I should also call it English Bacon because this is what he knew as bacon growing up in England. (You can find this recipe and its reviews at Allrecipes.)

  • 4 egg yolks
  • 2 teaspoons to 3 tablespoons lemon juice (adjust for your taste)
  • 1 pinch ground white pepper
  • 1/8 teaspoon Worcestershire sauce
  • 1 tablespoon water
  • 1 cup butter, melted
  • 1/4 teaspoon salt
  • 8 eggs
  • 1 teaspoon distilled white vinegar
  • 8 strips Canadian bacon
  • 4 English muffins, split
  • 2 tablespoons butter, softened

To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.

Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.

While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.

Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.


Butifarra Sausage with Mushrooms and Wilted Spinach

I started making the Butifarra sausage at the request of some customers who had lived in Spain and missed a great sausage that they used to eat when they lived there. They dug up a recipe for me and the rest is history. This is one of our most popular sausages… when we have it! Rob mentioned they would eat it over white beans, as is traditional in Spain. Here at the farm we prefer it with mushrooms and spinach.



  • 1 lb Butifarra sausages, left whole or you can remove the casings and cut into meatball sized pieces
  • 2 T olive oil
  • 8 oz sliced mushrooms
  • 2 cloves garlic
  • 1/2 cup white wine
  • 1 bag of spinach leaves


Heat oil over medium heat in large saute pan that has a good fitting lid. Place sausage in pan and cook until browned. Add mushrooms and saute until they have released their juices and become golden. Add in garlic and saute another 30 seconds. Add wine to deglaze the pan and cook for a one minute longer. Heap the spinach on top, cover and quickly remove from the heat. Allow spinach to wilt for 2 minutes and then serve immediately.


Tomato Peach Panzanella

This Tuscan Bread Salad (Panzanella) is fast becoming a favorite of our customers at the Health and Human Services Farmers Market. Refreshing and cool, it tastes like a perfect summer afternoon. No need to heat up a single pot or pan- it is truly great warm weather food. I have been waiting all year to be able to make this recipe again since it is NOT one that can be faked with out of season produce.

  • 2 cups cubed heirloom tomatoes, from Evensong Farm of course
  • 2 cups cubed peaches, I recommend 3 Springs Fruit Farm
  • 3/4 cups Genovese Basil, cut in ribbons, Evensong Farm
  • 1 pound cubed fresh mozzarella, Blue Ridge Dairy
  • 1/2 cup extra virgin olive oil
  • 1/2 cup good balsamic vinegar
  • Salt and pepper to taste
  • 2 cups cubed, stale crusty bread, Atwaters or Quail Creek Bakery

Mix first 4 ingredients in large bowl. Mix together olive oil, vinegar, salt and pepper and pour over tomato mixture and stir well. Add cubed bread and stir well again. Let sit for at least an hour so that the fruits release their juices into the bread. Can be prepared a day ahead.


Ground Beef Stroganoff

Serves 4

  • 4 T butter, divided
  • 1 onion, minced
  • 8oz fresh mushrooms, sliced
  • 2-3 cloves garlic, minced
  • 1 lb ground beef
  • 3 T flour
  • 1 1/2 cups beef broth
  • 1 cup sour cream
  • 2 T Worcestershire sauce
  • Salt and generous pepper to taste
  • 1 pound wide egg noodles, cooked while making sauce

Heat a skillet over medium heat and add 2 T butter. Cook onion and mushrooms in skillet until browned and softened. Near the end of cooking add the garlic and saute for 30 seconds. Put mushroom mixture in a bowl and set aside.

Don’t clean out the skillet and add remaining 2 T of butter to it over medium heat (if you use our extra lean ground beef you may need to add more butter — use your best judgment to keep it from drying out). Add ground beef and cook, scraping the bottom of the skillet, until beef is browned. Sprinkle the flour over the beef and stir until combined, cook 1 more minute. Add beef broth and cook, stirring, until sauce has thickened slightly. Turn heat to low and stir in sour cream, Worcestershire, mushroom mixture and season to taste with salt and pepper. Heat until hot (not quite boiling) and serve over hot noodles.


Evensong Farm’s Truly Amazing Egg Nog

  • 12 eggs, separated
  • 2 cups powdered sugar
  • 2-6 cups liquor (combination of dark rum and bourbon is our favorite. Also try brandy, peach brandy, rye, etc.)
  • 8 cups cream (or a combination of cream and milk)
  • Nutmeg

Hand whisk egg yolks and sugar together in a large bowl until lightened.

Slowly whisk in liquor, milk and cream. Cover and refrigerate at least 1 hour.

Beat egg whites until stiff and fold into cream mixture.

Pour into serving glasses and dust with freshly grated nutmeg.

Double the recipe and make ice cream!