Join our community of families and farmers! Shop With Us.


How do you dial up the comfort in any food? Add bacon, of course! Colcannon is a traditional Irish recipe and may just be the dish to get you through the tail end of winter.
Start by boiling 3 llbs chopped potatoes (a mix of gold and russet works best, but go for all of either it that's what you have on hand) - but use chicken stock instead of water. Cook until fork tender.
While the potatoes simmer, cook 6 slices of bacon in a cast iron skillet.
When the bacon is crispy, remove from the pan, allow to cool, and then crumble.
In the bacon fat, saute: 1 chopped onion, half a head of chopped cabbage (savoy or green would be best), 2 cloves of minced garlic, until softened. Seaosn with salt and pepper.
Drain the potatoes (save that stock for some soup!), and allow to dry in the pan on a low heat for a minute or so.
Add 1/2 cup of milk to the potatoes and mash until they're how you like them.
Add in the bacon and vegetable mix, and test for seasoning.
Top with butter and enjoy!

organic green cabbage head
in Order

Pete's Greens

Organic Green Cabbage

appx. 3-4 lbs
organic savoy cabbage head
in Order

Pete's Greens

Organic Savoy Cabbage

appx. 3-4 lbs
yellow onions
in Order

Brookford Farm

Organic Yellow Onions

appx 2 lbs
uncured sliced bacon pasture raised Vermont
in Order

Crossmolina Farm

Sliced Smoked Bacon

appx. 1 lb