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A Local Harvest Share is also known as a CSA (Community Supported Agriculture). Join the Hudson Family Farm's seasonal Local Harvest Share and enjoy fresh, local fruit and vegetables from our farm to your family. We offer two CSA seasons: Spring and Fall. Our goal is to provide our members with SC-Certified produce, fresh from the farm, along with recipes on how to prepare delicious meals.


“Food shares are a great way to support local farms.
The weekly surprise makes it fun.”

Celebrity Chef,  Jamie Oliver- Glamour Magazine


Download a Brochure! Physical Address:
Mailing Address: 158 Cattle Creek Rd.
Hudson Family Farm, LLC Rowesville, SC 29133
173 Fox Chase Dr.
This e-mail address is being protected from spambots. You need JavaScript enabled to view it
Goose Creek, SC 29445
Phone: 843-200-7275


Check out our recipes!

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Tomato Pie #3

Tomato Pie #3 -  1 baked pie crust -  2-3 very ripe home-grown tomatoes, sliced -  1 medium bell pepper, chopped fine -  3-4 green onions and stalks, chopped fine   Combine: -  1/2 cup mayonnaise -  1/2 cup sour cream -  1 cup sharp cheddar -  1 teaspoon basil -  1 teaspoon lemon pepper   Preheat oven to 400º. Layer sliced tomatoes, ...

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Squash Casserole #1

Squash Casserole #1 2 ½ lbs. yellow squash ½ cup margarine ¾ cup chopped onion...

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Cauliflower Casserole

Cauliflower Casserole -  1 medium head cauliflower -  1 can shrimp soup -  1/2 cup sour cream -  1/2 cup silvered almonds -  1/2 t. salt Break cauliflower into flowerets and cook until tender. Drain. Mix remaining ingredients and pour over cauliflower. Back at 350º in casserole dish uncovered until ...

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Eggplant, Prosciutto, and Mozz

Eggplant, Prosciutto, and Mozzarella “Sandwiches” Prep time: 10 minutes Grilling time: 20 to 25 minutes...

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Zucchini Stuffed with Corn Con

Zucchini Stuffed with Corn Confetti For a tasty variation, sprinkle the tops of the stuffed zucchini with shredded cheese and heat in a 350-degree oven until bubbly. -  4 medium zucchini -  3 tablespoons melted butter -  2 cups (about 4 ears) fresh corn kernels -  1/2 medium red bell pepper, chopped -  1 tablespoon minced ...

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Squash Patties

 Squash Patties Cook squash and mash about 1 cup. Add 2 tablespoons Pepperidge Farm® dressing mix, 2 eggs, a little flour, onion and a touch of Worcestershire sauce. Male patties and fry in small amount of ...

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Italian Vegetable Stew

Italian Vegetable Stew -  1 teaspoon olive oil -  2 medium zucchini, halved lengthwise and thinly sliced -  1 medium eggplant, chopped -  1 large onion, thinly sliced -  1/8 teaspoon ground black pepper -  1 jar (1 pound 10 ounces) RAGÚ® Light Pasta Sauce -  3 tablespoons grated Parmesan cheese -  1 box (10 ounces) couscous 1.  In ...

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Squash Casserole #10

Squash Casserole #10 - 2 cups squash, cooked - 1 can condensed cream of chicken soup - 1 medium onion, diced - 1 (8-ounce) carton sour cream - 1 medium carrot, grated - 2-3 cups Pepperidge Farms® herb dressing Preheat oven to 350º. In casserole dish, put about 1 cup of the herb dressing. Mix remaining ingredients, ...

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Tomato Pie #9

Tomato Pie #7 -  1 box Pillsbury® refrigerated piecrust -  3-4 sliced tomatoes -  1 large vidalia onion sliced and sautéed in butter -  1 cup mayonnaise -  1 cup sharp cheddar cheese, grated Preheat oven to 375º. Bake pie crust in pie pan until lightly browned. Layer tomatoes and onions. Mix mayonnaise and cheese and ...

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Broccoli Casserole #1

Broccoli Casserole -  4 whole eggs -  2 egg yolks -  1 cup cheddar cheese -  11/2 cups blanched chopped broccoli -  2 cups cream -  dash of nutmeg -  salt and white pepper -  1 head prior to cooking Blanch 1 head broccoli in salted water until tender. Refresh in ice water. Drain well and chop fine. Mix ...

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Zucchini Moussaka

Zucchini Moussaka -  3 small zucchini, cut into 1/4-inch slices -  1 large onion, sliced -  2 tablespoons vegetable oil -  1 pound lean ground beef -  1 (8-ounce) can tomato sauce -  1 clove of garlic, minced -  1/2 teaspoon salt -  1/4 teaspoon cinnamon -  1 cup cottage cheese -  1 egg, lightly beaten -  1/4 cup grated Parmesan ...

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Buttered Carrots

Buttered Carrots This vegetable cooked in the simplest manner is perhaps the most ideal of all vegetable to serve with fried, broiled, baked or poached fish. -  6 medium carrots, cut in circular slices -  1 cup salt water -  1 t. salt -  1 T. margarine or butter, melted Peel carrots and place in pot ...

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Squash Tarts

Squash Tarts 2 pounds yellow squash 1 medium onion, chopped ½ cup butter 1 cup bacon bits...

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Crispy Eggplant and Pasta

Crispy Eggplant and Pasta Ingredients 1/2 (1-pound) package rigatoni Kosher salt 1 1/2 cups reserved tomato sauce from Crispy Eggplant Parmesan recipe 4 slices reserved eggplant from Crispy Eggplant Parmesan recipe 1/4 cup grated Parmesan 1 tablespoon chopped parsley leaves   Directions Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook ...

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Cucumber and Onion Salad

Cucumber and Onion Salad -  1 cup of sour cream -  1/3 cup of mayonnaise -  1/4 cup of cider vinegar -  1/3 teaspoon of dill weed -   1/2 teaspoon of black pepper -  Salt, to taste -  3 medium or large cucumbers, peeled and sliced very thin -  1 medium white onion, sliced very thin 1.  Mix first ...

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Tex Mex Chicken Casserole

Tex-Mex Chicken Casserole -  1 (10-ounce) package frozen chopped spinach -  3 medium-sliced yellow squash, thinly sliced -  1 small onion, thinly sliced -  1 red or green bell pepper, cut in 1/2” pieces -  2 tablespoons Wesson® oil -  3 cups cooked chicken, cut in bite-size pieces -  12 (6”) tortillas cut in 1” bites -  1 ...

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Squash Caserole #9

Squash Casserole #9 -  2 pounds squash -  1 onion, chopped -  1 package Pepperidge Farm® herb stuffing, divided -  2 cups cheddar cheese, grated -  1 (8-ounce) container of sour cream -  1 can cream of mushroom soup or cream of chicken soup Preheat oven to 350º. Cook squash and onion until done but not mushy; ...

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Creamed Mash Potatoes

Creamed Mash Potatoes -  1 (8-ounce) package cream cheese, room temperature -  4 cups mashed cooked potatoes -  1 egg, beaten -  1/3 cup onion, chopped -  1/4 cup pimento -  salt and pepper, to taste Preheat oven to 350º. Blend together softened cream cheese and mashed potatoes, add beaten egg, onion, pimento, salt and pepper. Bake ...

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Broccoli Gratin

Broccoli Gratin -  1 box frozen chopped broccoli -  2 eggs, slightly beaten -  1 teaspoon seasoned salt -  1/4 teaspoon steak sauce -  1 cup dry cottage cheese -  1/4 teaspoon salt -  1/4 teaspoon black pepper -  1 teaspoon instant minced onion -  4 tablespoons butter, melted and divided -  1/4 cup soft bread crumbs 1.  Cook broccoli according ...

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Southern Corn Sticks

Southern Corn Sticks ½ cup yellow corn meal ½ cup flour 1 tbs. sugar...

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Easy Squash Dressing

Easy Squash Dressing Terrific fall or winter dish with pork roast. -  2 cups mashed cooked squash -  2 cups crumbled corn bread -  1 (14-ounce) can chicken broth -  2 eggs, beaten -  1/2 cup melted butter or margarine -  1/4 to 1/2 cup chopped green onions or yellow onion -  1 medium green bell pepper, chopped -  ...

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Waccamaw Red Potato Salad

Waccamaw Red Potato Salad -  6 red potatoes, boil til tender, peel and cube -  1 T. salt -  1/2 cup sweet pickle cubes -  1 medium onion, diced -  1/2 cup Miracle Whip salad dressing -  2 eggs, boiled Mix ingredients except for eggs. Chop the eggs and add on top. Great with fried ...

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Mustard Greens

Mustard Greens -  Bacon or ham, to taste -  1 medium onion, chopped -  1 bunch of mustard greens, cleaned and chopped -  1 quart of water -  1 tablespoon of roux -  Pinch of sugar -  Salt and pepper, to taste 1.  Fry bacon; remove bacon and saute onions in bacon drippings until transparent. 2.  Add bacon, onions, ...

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Squash Casserole #8

Squash Casserole #1 -  1 quart (4 cups) cooked squash, drained well -  1 medium onion, minced -  1 egg, well beaten -  1 can cream of chicken soup -  1/2 cup water to rinse can -  2 tablespoons Hellman’s® mayonnaise (do not use lite) -  1 cup sharp cheddar cheese, grated -  butter or margarine -  Ritz® crackers, ...

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Spinach with Tomatoes

Spinach with Tomatoes -  2 pounds fresh spinach -  13/4 cup ghee or 3 tablespoons vegetable oil -  2 large onions, thinly sliced -  2 garlic cloves, thinly sliced -  5-oz piece of fresh ginger root, peeled and cut into strips 1.8 inch thick -  2 teaspoons chili powder -  2 teaspoons turmeric -  2 teaspoons garam masala -  ...

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Summer Squash Casserole #13

Summer Squash Casserole #6 -  1 large onion, chopped -  4 cups yellow squash, chopped -  2 cups sour cream -  1 can cream of chicken soup -  1 stick butter -  1 (8-ounce) Pepperidge Farm® seasoned stuffing -  salt and pepper to taste Preheat oven to 350º. Cook squash and onion together in a small amount of ...

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Eggplant-Bottomed Pizza

Eggplant-Bottomed Pizza Ingredients 2 (1/2-inch thick) eggplant slices (cut lengthwise from a long eggplant), patted dry 1/4 cup canned crushed tomatoes 1/2 teaspoon chopped garlic Dash Italian seasoning 2 tablespoons shredded part-skim mozzarella cheese 1/4 cup sliced mushrooms 2 tablespoons chopped bell pepper 2 tablespoons chopped onion 2 teaspoons reduced-fat Parmesan-style grated topping Directions Preheat the oven to 375 degrees F. Spray a ...

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Potato and Zucchini Frittata

Potato and Zucchini Frittata Ingredients 1 small russet potato, peeled and cut into 1/2-inch cubes 4 large eggs 2 egg whites 2 tablespoons coarsely chopped fresh cilantro leaves 3/4 teaspoon salt 1/4 teaspoon hot sauce 1 tablespoon olive oil 1 garlic clove, minced 1 small onion, finely chopped 1 small zucchini (about 6 ounces), grated and squeezed dry in clean kitchen ...

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Creamy Cauliflower

Cream of Cauliflower Soup 1 tsp. salt, divided 2 tbs. water 1 head of cauliflower 1 tbs. butter, softened...

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Edisto Tomato Pie

Edisto Tomato Pie -  1 (9-inch) deep dish pie shell. pre-baked at 375º for 10 minutes -  5 large tomatoes, peeled and thickly sliced -  1/2 teaspoon salt -  1/2 teaspoon black pepper -  3 teaspoons dried basil -  garlic powder to taste -  3/4 cup mayonnaise -  11/4 cups grated cheddar cheese 1.  Layer tomatoes in pie shell, ...

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