The goal of Rora Valley Farm is to provide a lifestyle of working and serving together as a family by growing food in a way that brings glory to God, explains Noah Sanders. “My wife Dorothy and I are ‘assisted’ by our sons Enoch and Patrick and by other members of the Sanders family who also live on the family land, ” Noah says.
Their products include grass-fed, free-range eggs; all-natural fruits and vegetables; and pastured chickens. A milk cow supplies the farm families with fresh milk. “Rora Valley Farms strives to produce real food, ” says Noah. “Many industrial foods today put on a good show but fail to provide our bodies with the nutrients we need to function properly.”
Favorite Kitchen Tool
“Since we are starting with raw ingredients from our farm most of the time, one of our most used tools is a Santoku chef knife made by Henckels. It makes easy work of chopping and preparing veggies and meat. We also have several small Cutco knives that we use all the time.”
Visitor’s Welcome
At Rora Valley Farms we like to say we are customer inspected rather than government inspected. If you would like to schedule a farm visit, please contact us via our website. We would be more than happy to show you around, or you can wander around yourself. Small donations for guided farm tours are appreciated but not expected. roravalleyfarms.com
Spinach-Topped Tomatoes
1 pound chopped spinach (fresh or frozen)
1/2 cup butter (softened)
1 egg
1 packet onion soup mix
1/3 cup seasoned bread crumbs
1/4 cup parmesan cheese
3-4 pounds small slicing tomatoes
1. Boil spinach until all leaves are wilted, 7-10 minutes. Combine hot spinach in bowl with butter, egg, soup mix, bread crumbs, and cheese.
2. Slice tomatoes and lay the slices to cover the bottom of a 9 x13-inch pan.Use spinach mixture to top the tomato slices with approximately 1/4 inch of topping.
3. Bake at 350 degrees for approximately 20 minutes. Makes 8-12 servings.
Produced by Madison A. Jinks • photography by Major Adam Colbert
