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The Luck of the Irish is at Farmview this St. Patrick's Day!


st. patrick's dayThe luck of the Irish smiles upon you because it’s almost St. Patrick’s Day! Farmview Market is celebrating this day of Irish culture, by preparing our Marketplace for a party. We will be hosting a St. Patrick’s Day Celebration on March 18th. From 10 am to 2pm, Farmview will transform into a St. Patrick’s Day feast, complete with a holiday themed Farmer’s Plate Special and Farmer’s Kids crafts. There will even be a few special giveaways for our very lucky visitors. Mark your calendars and join us on March 18th!

We’re also having a few amazing butcher shop specials to go along with our St. Patrick’s Day Celebration! Our Chef Jeff even created these spectacular recipes that you can make with your butcher shop purchases. Celebrate St. Patrick’s Day wherever you are with local, Georgia Grown meats.

Corned Beef Hash

st. patrick's dayIngredients:

2 tbsp.      Butter, unsalted
2                  Cloves of garlic
1 tbsp.       Extra Virgin Olive Oil
1                   Medium Sweet onion, diced
2 1/2          Corned beef, diced
5                  Large Idaho potatoes, peeled, washed, cut into 1/4 inch cubes
Salt and pepper to taste


Preheat cast iron skillet on medium-high heat and add oil. Add corned beef and cook 8-10 minutes. Remove from pan. Add butter, garlic, onion, and sauté until translucent for 6-8 minutes.

Add potatoes and cook until fork-tender and golden brown. Add corned beef hash. Mix thoroughly. Season to taste.

Chef Jeff’s Shepherd’s Pie

st. patrick's dayIngredients:

For the potatoes:
1 1/2 lbs.       Russet potatoes, peeled
1/4 cup          Half and half or heavy cream
3 oz.                 Butter, unsalted
3/4 tsp.          Kosher salt
1/4 tsp.          Black pepper
1 tbsp.            Dry ranch powder
1/4 cup          Sour cream

For the filling:
1 tbsp.         Olive oil
1 1/2 lbs.    Ground lamb or beef
1 cup            Onions, diced
1 cup            Celery, diced
1 cup            Carrots, diced
1/2 cup       Green peas
1/2 cup       Corn
2                     Garlic cloves, minced
1 tsp.            Kosher salt
1/2 tsp.       Black pepper
1 tbsp.         Flour
1/2 cup      Chicken broth
1 tsp.           Fresh thyme
Cheese (optional)


For the potatoes:
In a saucepan, boil potatoes until fork tender. Drain the potatoes in a colander and then return to the saucepan.

Add half and half (or cream), butter, salt, pepper, ranch powder and sour cream, and mix thoroughly. Keep warm.

For the Filling:
Preheat the oven to 400 degrees. Heat oil in a sauté pan. Add meat and cook until completely done and remove, leaving oil and fat in the pan.

Add onions, carrots, and celery and sauté 4-6 minutes. Add the garlic and cook 2 more minutes. Add green peas and corn, and garlic, salt, pepper, and flour and cook 3-5 more minutes. Add meat and combine.

Let cool before assembling. In a nonstick pan, add a one-inch layer of the meat filling topped with mashed potatoes and level with a spatula.

Add cheese if desired and bake at 400 for 12-15 mins or until golden brown.