Farm Dinner!

We had our First Farm Dinner here at Eden Creek Farm! People from all over the world came to visit and enjoy a wonderful farm Dinner prepared by 5 star Chef Graham Dodds.

Wonderful food and fun.

We will be having another dinner here at the farm with Chef Graham Dodds on Aug 3rd 2013 6pm get your tickets now before they are all sold out.

Dinners include live music and wine.

All proceeds go to help save the critically endangered Red Wattle Hogs here at Eden Creek Farm.
ECF and Friends non-profit corporation.

Sunflowers!

Having fun with my sister Kelly in the sunflower fields!!!

The asparagus is up...growing very well this year. Glad we planted Jersey Knight..It has survived being eaten down to the ground first by grass hoppers last year...army worms the year before and burnt up by drought. It looks like this year will be our first crop. Asparagus for three nights in a row for dinner...now that's what I am talk'in about!! 

Red Wattle Ham for the Holidays!

Red Wattle Ham anyone???? I know this is a little early for the holidays...but I was hungry!!!
My first 12lb Red Wattle Ham! Home grown/home cooked! I tried a new receipt It turned out fabulous!

1 12lb Red Wattle Ham/Bone in (uncooked)
1 20 oz can Pineapple slices( heavy syrup)
Fresh Cloves
1 bottle Lemon/Lime soda
1 jar Maraschino Cherry
1/2 cup brown sugar

Mix sugar, heavy pineapple syrup, lemon lime soda together.

Cook Ham at  325 degrees (30 min per pound) covered.
30 min before ham is fully cooked uncover and remove half of grease drippings to pan and add sugar mixture. cross score ham, base ham with mixture.
at each cross score place Clove. then add pineapple slices and cherries cook uncovered for 30 min.
Yummy!!!!!

Bell Pepper Harvest

We harvested 300 lbs of mixed bell peppers out of our greenhouse on Wednesday! The best peppers we have ever grown! Our bio-dynamic, bio-intensive system produced 600+lbs of peppers this year in only 240 square foot of greenhouse space!

Farm Dinner /Central 214 at Hotel Palomar Dallas

Come join us October 18th at Hotel Palomar Dallas for Food,Fun and Drinks!

Chef Graham Dodds-Central 214
& guest Chef Tim Bevins -Rick's Chophouse


Craft Cocktail Reception 6pm                            
Dinner 7pm

Celebrate and support the harvest when two masterful chefs team up for a special benefit evening at Central 214.

5 course dinner with Red Caboose wine pairings featuring the best in local Texas offerings

Craft cocktails by Central 214's Amber West & Jason Kosmas, The 86 company spirits

Silent auction

$110 per guest with proceeds going to Eden Creek Farm
Seating is limited. Advance tickets via Eventbrite.com

Central 214 at Hotel Palomar Dallas 5680 N Central Expwy at Mockingbird Ln Dallas, Tx