LITTLE WINGNUT FARMS

     When we see or smell something intresting and unquie we want to use it and see what we can make out of it.  If you don't have much experience in using the food, then you might not know where to begin or if you have used it before, but want a new take or want to seek out what others have tried doing with the food.  Here are some basic starting points for the various items we sell.

 

     Since we are dealing with primarly powdered peppers and herbs, it is easy to add a new flavor to most dishes by sprinkleing a little bit over them.  Some of the more common things to try is a light sprinkling of powdered pepper over eggs to add a small kick to them, whole rosemary over large meat dishes (Roast, Turkey, Whole Chicken) that are going to be cooked for a long time, and a light sprinkling of herbs (thyme, basil, oregano, rosemary) and/or peppers over a salad or soup to change the taste a little.  For actual recipes, please click on the tabs to go to them.

 

     When working with peppers, adjust your salt first.  Salt will intesnify the heat in peppers and can cause something at the right spice level to suddenly become to spicy.  If something is only slightly too spicy, adding brown sugar to it will dull the spicy heat because of the molasses in the brown sugar.  However, if too much is added, it can ruin the food by being too sweet.  If you are looking to try a sweet and spicy mix, using white sugar will add the sweet without mellowing the spicyness of the pepper.