These recipes are from last year’s season. Feel free to comment!
* 1 lb. heirloom tomatoes, sliced
* 20 large leaves of fresh basil
* 8 oz sliced fresh mozzarella
* 1 large clove garlic, minced
* 3 Tbs extra virgin olive oil
* aged balsamic vinegar, salt and pepper, to taste
* sliced red onion (optional)
Mix together olive oil and garlic. Let it sit while arranging other ingredients. Arrange tomatoes, mozzarella, basil, and red onion (optional) by fanning them out on a platter, alternating ingredients and slightly overlapping. Sprinkle the salad with salt, pepper, and balsamic vinegar, to taste, and drizzle on the olive oil and garlic mixture. Let sit for 30 minutes before serving. Serve chilled or at room temperature. Serves 4.
Recipes for August 19th:
Etruscan Peasant Soup- a recipe submitted by Barbara Classen
Brown in 1 Tbs olive oil:
* 1 lb. sweet Italian sausage
* 1/2 lb. chicken breast, cut up
* 3/4 cup chopped onion
* 2 cloves garlic, diced
* 1/2 tsp. crushed red pepper
* 1-16 oz. can diced tomatoes
* 1-16 oz. can cannellini beans, drained
* 2 cans chicken broth
* 2 cups coarsely chopped greens: kale, spinach, or swiss chard
* salt and pepper to taste
Simmer enough to wilt greens and serve topped with grated parmesan cheese.
Barbara says: Feel free to play around with the original recipe. I usually ad more garlic, a bay leaf, and/or more vegetables like carrots, celery tops, etc.– whatever is available.
Roasted Kohlrabi – from a Veggie Venture Website
1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic (garlic is optional, to my taste)
Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan but uses more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn’t be fully preheated) and roast for 30 – 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi doesn’t get squishy). Serves 4
Squash Breakfast Casserole – Springdale Farm Cookbook
* 4 slices bacon
* 2 cups thinly sliced summer squash
* 1 large onion, finely chopped
* 2-3 cloves garlic
* 6 eggs
* 3/4 tsp salt
* 1/4 tsp. each basil, oregano, rosemary
* 8 oz. plain yogurt
* 2 cups cooked rice
* 1 cup shredded cheddar cheese
In a frying pan over medium heat, cook bacon until crisp; drain and crumble, reserving 2 Tbs. of drippings. To the drippings add squash, onion, and garlic; cook, stirring, until vegetables are tender, about 3-4 min.In a mixing bowl, beat eggs with the salt, herbs, and yogurt until smoothly blended. Stir in rice, cheese, vegetables, and bacon until thoroughly combined. Pour into a buttered, shallow 2 qt casserole. Bake at 350 for 35 minutes or until top is golden brown and center appears set. Let stand 5 minutes before serving. Serves 6.
Recipe for August 12th:
Endive and Kidney Bean Salad (Eggs in a Nest)
* 1 large head of endive, washed and torn into pieces
* 1- 15oz can kidney beans (red or white), drained and rinsed
* 1 clove garlic, crushed
* 3 Tbs of extra-virgin olive oil
* the juice of 1 lemon
* a dash of rice wine vinegar (optional)
* 2 tsp of sugar or honey
* salt and pepper to taste
Rub the inside of a large salad bowl with the crushed garlic and a little salt. Add cleaned endive. Mix the olive oil, lemon juice, rice vinegar and sugar or honey together by shaking them together in a mason jar. Pour dressing over endive and toss. Add salt and pepper to taste and toss again. Make a little hollow in the middleof the salad to place the kidney beans in a little mound in the center. Sprinkle kidney beans with a little salt and pepper. This is one of my favorite salads and is very attractive to serve to guests. Serves 4-6
Recipe for July 22nd:
Aloo Gobi- recipe from the movie “Bend it like Beckham”
1/4 cup vegetable oil
1 large onion, peeled and cut into small pieces (yellow onion)
Large bunch of fresh coriander (aka cilantro), separated into stalks and leaves and roughly chopped
Small green chilies, chopped into small pieces
1 large cauliflower, leaves removed and cut evenly into eighths
3 large potatoes, peeled and cut into even pieces
1 LARGE 28oz can of diced tomatoes with juice (or two regular cans)
Fresh ginger, peeled and grated (about 3 Tablespoons)
Fresh garlic, chopped (1/2 head)
1 Teaspoon Cumin seeds
2 Teaspoons Turmeric
1 Teaspoon Salt (we needed a bit more)
2 Teaspoons Garam Masala
Heat vegetable oil in a large saucepan.
Add the chopped onion and one tablespoon of cumin seeds to the oil.
Stir together and cook until onions become creamy, golden, and translucent.
Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
Add chopped chilis (according to taste – be one with the pepper … for the love of spice!)
Stir tomatoes into onion mixture.
Add ginger and garlic; mix thoroughly.
Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn’t stick to the saucepan).
Ensure that the potatoes and cauliflower are coated with the curry sauce.
Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
Add two teaspoons of Garam Masala and stir.
Sprinkle chopped coriander leaves on top of the curry.
Turn off the heat, cover, and leave for as long as possible before serving.
Serve with rice
Recipe’s from July 15th:
Garlic Scape Tortilla
1 & 1/2 cups chopped garlic scapes
1/2 cup chopped scallions
1/4 cup hot water
Salt & Pepper
4 large eggs
2 Tbsp. extra virgin olive oil
Place garlic and scallions in a 10 inch skillet with 1 tsp. oil, 1/4 cup water and a pinch of salt. Cook covered over med. high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, add eggs. Cover and cook over med. low heat until top is set [2-3 Minutes].
Stir-fried Kale and Ginger Root- from Vegetarian Times
* 1 Tbs minced ginger root
* 1.2 Tbs safflower oil
* 1/4 lb. kale, coarsely chopped
* 1 tsp soy sauce
* 1/4 cup water
* 1 tsp toasted sesame seeds
In a medium skillet, cook ginger root in oil, stirring over a medium heat for 1 minute. Add kale and raise heat to medium high. Add soy sauce and water, and stir-fry until the kale is wilted, but slightly crunchy, about 3 minutes. Sprinkle with sesame seeds and serve warm or cold. Serves 1.
Recipes for July 8th:
Dill Pesto- Submitted by Holly Phaneuf Erskine
Big handful chopped fresh dill (like a cup)
If you find the dill too intense you can cut it down with fresh basil, fresh mint, or fresh parsley
A lot of extra virgin olive oil (like a cup)
1, 2, or 3 cloves chopped raw garlic depending on your love of garlic (I use 3!)
You could also add a handful of pine nuts or walnuts but it is fine without it
grated romano cheese or other cheese, even veggie cheese shreds work surprisingly well (enough to make the oil into a paste and give it some tanginess)
Stick it all in the blender and blend til smooth
add salt to taste
This is good with lemon juice or vinegar as a salad dressing, or to spread on warmed, crusty bread.
Beet Green Salad
1 lb. beet thinnings or 1 bunch beet greens
1/2 small yellow onion, chopped
2 cloves garlic, crushed
1 tsp. chopped fresh dill, marjoram or savory
1/4 c. lemon juice
2 Tbs. raw apple cider vinegar
De-stem and wash beet leaves throughly. Drain. Tear up leaves. Combine remaining ingredients and serve separately as dressing.
Kohlrabi in Cream and Dill Sauce
8 kohlrabi heads, julienne sliced 1/4″
2 Tbs. butter
1/2 c. heavy cream
1Tbs. chopped dill
1 Tbs. fresh lemon juice (optional)
Blanch the kohlrabi in a large pan of salted boiling water for 2 to 3 minutes. Drain. Heat the butter in another saucepan, add the kohlrabi and toss well. Add the cream, salt and pepper. Allow to cook for a few minutes, or until the cream coats the vegetables. Add the dill and the lemon juice, if desired, and serve.
Strawberry Bread- Recipe from De Baker Acres
3c. flour 4 eggs
2 c. sugar 1 & 1/4 c. oil
1 tsp. cinnamon 1 & 1/4 c. chopped pecans
1 tsp. baking soda 1 quart strawberries, crushed
Sift dry ingredients together. Beat eggs well, add oil, chopped pecans, and strawberries. Mix together, pour into two greased bread pans. Bake at 350 degrees F. for one hour. Optional: when cool, slice and spread with strawberry cream cheese.
Recipes for July 1, 2009:
Peas and lettuce
3 oz snap peas
1 oz freshly shelled shelling peas (optional)
3 oz lettuce or 1 small head of lettuce, coarsely chopped
3 green onions, chopped into 1/4 inch pieces
2 Tbs. minced fresh dill
1 Tbs. butter
salt and pepper to taste
Steam the peas in water for 2 minutes, drain well. Melt the butter in a large frying pan over medium-high heat. Do not let it brown. When butter is hot, add the steamed peas and sauté for 2 minutes, until peas are tender, but still crisp. Add onions, dill, and lettuce and sauté for only about 30 seconds, just enough to wilt the lettuce. Add salt and pepper to taste and serve immediately. Makes 1-2 servings.
Dilled Spinach-Egg Crêpes
From Vegetarian Times- Serves 6
* 1/2 lb. spinach, trimmed and rinsed
* 1 Tbs. vegetable oil
* 6 large eggs, beaten
* 4 oz. crumbled goat cheese
* Seasoning salt to taste
* 5 Tbs. snipped fresh dillweed, or to taste
* 6 crêpe shells
* 6 Tbs. nonfat sour cream
* 1 piece oil-packed sun-dried tomato, well drained and diced
1. Steam spinach about 5 minutes, or until wilted. Drain, and squeeze dry. Let cool, and chop finely.
2. Meanwhile, heat oil in nonstick skillet, and scramble eggs over medium heat. Stir in cheese, salt, 4 Tbs. dillweed and spinach. Set aside.
3. Heat skillet over medium heat, and spray with cooking spray. Working with 1 crêpe at a time, heat in skillet 10 seconds, or until softened. Put on serving plate, and spoon about 1/3 cup egg filling on bottom part of crêpe, spreading egg out from edge to edge. Roll up crêpe gently. Repeat.
4. Mix sour cream, tomato and remaining dillweed in mixing bowl. Spoon sour cream mixture over top of each crêpe, and serve.
Recipes for June 24, 2009:
Corinne’s Recipe for a Tangy Spread
small handful of chives
8 oz. package of cream cheese
salt, pepper to taste
Slice, then mince radishes. Mince chives. Combine in a medium size bowl with cream cheese. Add salt and pepper to taste. Cover and store in refrigerator. Spread on crackers, bread or on celery stalks for a festive treat!
Patti K’s Rhubarb Cake
1 & 1/2 c. brown sugar
1/2 c. shortening or butter
1/4 tsp. salt
1 & 1/2 to 2 cups of chopped rhubarb
1 c. buttermilk or yogurt
1 tsp. baking soda
1 tsp. vanilla
2 c. flour
Mix in the order given. Spread in a greased 9 x 14″ pan. Sprinkle top with a mix of 1/4 c. sugar, 1 tsp. cinnamon and chopped nuts. Bake at 350 degrees F. for 35 to 40 minutes. This is easy and delicious! Serve at breakfast or for tea.
Fresh Asparagus Soup with Parmesan Crisps (from “The Vegetarian Times”)
1/2 c. grated Parmesan cheese
2 Tbs. unsalted butter or olive oil
1 medium onion, chopped (1 cup)
5 c. low sodium vegetable broth
2 lb. fresh asparagus (36 to 40 spears) tips reserved, stalks cut into 1/2 ”
1 tsp. dried thyme
1/3 c. low-fat milk or heavy cream
1 Tbs. lemon juice
2 tsp. grated lemon zest
1. Preheat oven to 400 degrees F. Line baking sheet with silicone baking mat. Divide Parmesan cheese into 6 mounds on baking mat, and flatten, using back of spoon. Bake 3 to 4 min. or until cheese melts into lacy rounds. Cool completely. Remove from baking sheet with spatula; set aside.
2. Melt butter in large saucepan over medium heat. Add onion, and saute 5 to 7 min., or until soft. Add broth, asparagus stalks, and thyme; bring to a boil. Reduce heat to medium-low, cover pan and simmer 15 to 20 min. or until asparagus is tender.
3. Meanwhile, cook asparagus tips in boiling, salted water for 2 min. or just until tender. Drain, and rinse under cold water. Set aside.
4. Puree soup in blender or food processor until smooth. Return to pan, and stir in milk, lemon juice, and lemon zest. Season with salt and pepper, if desired. Serve warm or at room temperature, garnished with asparagus tips and Parmesan crisps.
Tip: To keep fresh asparagus crisp until use, store the spears standing upright in a canister of water in the refrigerator.
Recipes from June 17, 2009:
Radishes and Butter (like the French do!)
1. As many fresh radishes as you like to eat, preferably the French kind!
2. Fresh, sweet cream butter (preferably homemade) or European style butter
3. Salt to taste
Spread your radishes with a bit of butter, sprinkle with salt and enjoy this simple country treat!
Asparagus and Wild Leek Pizza
1. 8 oz Asparagus
2. 2 oz Wild Leek Bulbs
3. 1/4 cup olive oil
4. 1/2 cup freshly grated parmesan
5. salt and pepper, to taste
6. 1 pre-made, pre-baked pizza crust or make you own (recipe below)
7. optional: handful of fresh dandelion greens or morel mushrooms, fresh or dried thyme
Wash all vegetables thoroughly and dry well. Chop asparagus into 2 in pieces and finely slice the wild leeks. If you are using morels, slice them into 1/2 inch rings. For dandelion greens, chop coarsely. Heat 4 Tbs olive oil in a frying pan and lightly sautee the leeks for about a minute, until fragrant. Add asparagus(and mushrooms, if using) and cook for 2 minutes more. Brush pizza crust generously with olive oil. Top with hot asparagus mix, then dandelion greens and thyme (if desired), and parmesan over the top. Place pizza directly on oven rack, under a pre-heated broiler and broil until cheese is golden brown and crisp. Serve immediately. (Serves 4)
Todd English Pizza Dough
1⁄4 cup Whole-wheat flour
31⁄2 cup All-purpose flour; plus more
2 teaspoon Fresh yeast -; (1/4 oz)
2 teaspoon Coarse salt
2 tablespoon Honey
2 teaspoon Olive oil
1 1/2 c. lukewarm water
In the bowl of an electric mixer fitted with the dough-hook attachment, place the whole-wheat flour, all-purpose flour, yeast, salt, and sugar. With the mixer on low speed, gradually add the oil and 1 1/3 cups lukewarm water. Knead on low speed until the dough is firm and smooth, about 10 minutes. Divide the dough into 4 balls, each about 7 1/2 ounces in weight. Line 2 baking sheets with parchment paper. Place 2 balls on each sheet, and cover with a damp towel. Allow the dough balls to rise in a warm spot until they have doubled in size, about 2 hours. To roll out the dough, cover your fingers with flour, then place 1 ball on a generously floured work surface. Press down on the center of each ball with the tips of your fingers, simultaneously stretching the dough out with your hands. When the dough has doubled in width, use a floured rolling pin to roll the dough out until it is very thin, like flatbread. The outer border should be slightly thicker than the center. Transfer the dough with a spatula or the back of a knife, allowing it to fold up almost like an umbrella, to a pizza peel or another flat, wide surface (dusted with coarse cornmeal, if desired). Do not worry that the pizza is not round; the shape you want is a cross between an oval and a rectangle, 8 to 10 inches wide. If you get a hole in the dough, simply pinch the edges back together. Repeat with the remaining balls. Allow to rise for about 20 min before baking. Makes four 8- to 10-inch pizzas.
To bake crusts, use a pizza stone or oven rack or a preheated charcoal grill for a smokey favor. Preheat oven and stone to 500 degrees. Brush prepared crusts with olive oil and transfer to hot oven, sliding the crust onto the stone or grill. Bake about 10 minutes, but watch carefully. On a grill, a pizza crust should take about 5 minutes each side. When golden brown and slightly puffy, remove from oven and transfer to a bread board or cooling rack.
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