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Pear and Arugula Omelets

2 eggs, well beaten

One ripe pear, sliced

Arugula leaves (or spinach or ? time to experiment)

Feta cheese


Spray or very lightly oil a small skillet. Add egg and allow egg to set most of the way.  Layer pear slices and arugula leaves on half of the eggs, sprinkle with feta.  Fold over omelet and allow to finish cooking. Serve with a whole grain bread and a nice fruit salad for breakfast or a big veggie salad for lunch or dinner.

A thank you to Dee’s Magnolia for the inspiration on this treat!

Ugali (pronounced ooh golly)

Recipe: Ugali (pronounced ooh golly)


  • 1 c. stone ground cornmeal or polenta grits
  • Sea salt to taste
  •  Dry sage, crumbled, or poultry seasoning, to taste
  •  Black pepper or red pepper flakes, to taste
  • 3 1/2 c. cold water or vegetable/chicken broth
  • Vegetables for topping:
  •  Sun-dried tomatoes,
  •  julienne cut, packed in oil w/ herbs
  •  Onion, coarsely chopped, amount to taste
  • Red peppers of choice, coarsely chopped
  • Garlic, crushed or chopped, amount to taste
  • Sturdy greens such as mustard greens, chard, or kale removed from stems and torn
  •  Italian seasoning herb mix (rosemary, thyme, basil, marjoram, oregano)
  •  Red pepper flakes, to taste
  • Seasoned black pepper, to taste Cumin, to taste


  1. For Polenta: Mix dry ingredients in a saucepan. Gradually add water or broth, mixing thoroughly. Cook slowly over medium heat, stirring frequently until very thick. When it gets very thick, it will want to spatter, so keep the heat very low and stir frequently.
  2.  For Vegetable topping: Heat skillet or sauté pan until a drop of water sizzles. Add about 1/4c of tomatoes with oil. Add onions and sauté until soft. Add peppers and seasonings; sauté a few minutes longer. Add garlic, sauté a minute, and then add mustard or other greens and sauté until limp (you may need to adjust the heat to keep from burning, or add a small amount of water or broth).
  3. Pour the cornmeal mush on warmed plates, top with a little grated Parmesan if desired. Top with veggies. Makes a great one-dish meal for two. You can sauté chopped chicken meat with the onions if you wish, or add cooked shrimp meat with the greens.

A special Thank You to John & Judy Waller, Scientific Illustrators for this recipe.

Note: If you have a multi-setting  rice cooker, try layering the ingredients, set for appropriate time according to your cooker directions and let it do all the work!  Thanks Charlotte for the time saver hint!

Denali Danger Marinade and Salad Dressing

1 C tarragon vinegar (½  malt vinegar ½ wine vinegar plus fresh French tarragon), or  substitute 1 t dried tarragon, with the above vinegar ratio
¼ C honey
2 cloves garlic, crushed (or as much as you can stand)
2T Dijon or sweet-hot mustard
Fresh ground black pepper
½ C grated parmesan cheese

Note that there is no oil.  I think it doesn’t need it, but if desired add ¼ C salad oil or olive oil.

To use as a marinade, omit the parmesan.  It is wonderful with venison kabobs or grilling shrimp.  I developed this while living in Alaska, and looking at Mt. Denali from my kitchen window.

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Roseburg, OR 97471

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