RECIPES

CLICK ON THE LINKS BELOW FOR RECIPES USING PRODUCE FROM OUR FARM: 

Beet Bundt Cake 

Grilled romaine with blue cheese

Kale Chips  

Roasted Garlic-Parmesan Cauliflower


Roasted Brussel Sprouts and Kielbasa and Brussel Sprouts


Crispy Stuffed Squash Blossoms and Golden Beet & Snow Pea Salad

FRENCH ONION SOUP 

ROASTED VEGETABLES AND PURPLE MASHED POTATOES 

CREAM OF BROCCOLI SOUP

GROUND CHERRY JAM

Broccoli Recipes

PUMPKIN RECIPES:
Courtesy of Molly Boswell, as posted on Blog Until Golden Brown

Pumpkin chocolate chip cookies
Pumpkin Lasagna

Pumpkin Cookies


For Cucumber Recipes
 CUCUMBERS

Chicken Gyros with Cucumber Sauce:
Here is a recipe for chicken gyros on the grill.

Start by pounding out some chicken breasts and pat dry. Brush with olive oil and seasonings.  I also lightly sprinkled some smokey cumin on both sides of the chicken. Fire up the grill and let 'er rip.

Here is what you'll need for the Cucumber/Tzatziki sauce:

• 1 small container of low fat plain Greek yogurt
• 1 clove of finely minced garlic (use a garlic press if you have on)
• juice of 1/2 of a lemon
• dash of hot sauce
• 1 cucumber, grated, and strained to remove some of the water
• 1 teaspoon dried dill
• salt and pepper
• dash of cumin

Mix all ingredients together. I recommend grill the pita bread for a minute or so because the warm bread is a lovely contrast to the coolness of the cucumber sauce. Finally, assemble your gyro with chicken, feta cheese, cucumber slices, tomato slices, and sauce. Dig in!
Cucumber Appetizer:
Slice the cucumber and top with a dollop of hummus and a cracker. Hard salami would also be lovely with this little treat. Furthermore, I happen to have the best recipe for hummus. The best I tell you! Put all of this in the food processor:

• 1 can chick peas
• 1 clove garlic
• the juice of 1 lemon
• 1/4 teaspoon ground cumin
• 2 tablespoons tahini paste (hard to find, but Whole Foods has it in the peanut butter isle)
• salt and pepper
• 1/4 of olive oil (add until it is the right consistency)

Cucumber Salad:
Peal, slice and seed on cucumber. In a bowl, whisk together 1 1/2 tablespoons white wine vinegar, 1 teaspoon sugar, 2 teaspoons dried dill, and salt and pepper. Toss with the cucumbers, and voila. 
  
The above cucumber recipes were taken from our friend Molly's blog:

http://www.bloguntilgoldenbrown.com/2010/08/chicken-gyros-and-other-things-to-do.html

BASIL PESTO
2 cups firmly packed fresh basil leaves
3/4 cup grated Parmesan cheese
1/4 cup pine nuts
1/2 cup olive or vegetable oil
3 cloves garlic

1. Place all ingredients into blender or food processor. Cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.

2. Use pesto immediately, or cover tightly and refrigerate up to 5 days or freeze up to 1 month (color of pesto will darken as it stands). We freeze them in ice cube trays and then transfer to a freezer bag once frozen for individual servings.

 HOT PEPPERS: 
1. Wash and cut out the insides of the peppers.  (the more seeds that are left with the peppers the hotter they will be.)  Slice to make uniform rings.

2. Soak peppers in the following solution for 12-24 hours:

1 quart vinegar
3 quarts water
1 cup salt

3. Pack tightly into jars and add garlic if desired.  Pour in corn oil until jars are full and peppers are completely covered. It is very important that corn oil is used and no other oil!

4. Store in refrigerator and use on sandwiches, in salads, or any recipe calling for hot peppers.

 CABBAGE
Coleslaw Dressing

3 Tbs sugar
3 Tbs cider vinegar
2 Tbs vegetable oil
1 tsp salt
1/2 tsp celery seed

Mix all dressing ingredients together until sugar and salt are dissolved. Patience. We like shredded cabbage soaked in ice water. Drain well. Pour dressing over; stir to coat.


STRAWBERRIES

Strawberry Basil Smoothie

• 2 cups frozen strawberries
• 6 big basil leaves
• 1 tablespoon lime juice
• 2 tablespoons Greek yogurt
• 1/2 cup ice

Put everything in a blender or food processor. If it tastes too tart for you, add a squirt of honey.

Strawberry Basil Mojito

As Sandra Lee would say, "It's cocktail time!"

• 1 cup sliced strawberries
• 8 large basil leaves, torn
• 1/4 c. simple syrup (1 part sugar to 1 part water)
• 1/2 c.white rum or vodka (more or less depending on what kind of drinker you are)

First make the simple syrup: heat sugar and water in a saucepan until sugar dissolves completely. Let cool - not one wants a hot cocktail. Muddle strawberries and basil in your cocktail shaker, add about 3 tablespoons of simple syrup, however much booze you'd like, ice - shake and pour.

Strawberry Citrus Scones

• 4 cups flour
• 2 tablespoons sugar
• 2 tablespoons baking powder
• 2 teaspoons salt
• 3/4 pound cold unsalted butter, diced
• 4 extra-large eggs, lightly beaten
• 1 cup cold heavy cream
• 3/4 cup small-diced dried strawberries
• zest of one lemon
• zest or one orange
• 1 egg beaten with 2 tablespoons water or milk, for egg wash

Mix together flour, sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the strawberries and zest with 1 tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky.

Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut whatever shape you'd like and place on a baking sheet lined with parchment paper. Brush the tops with egg wash. Sprinkle with sugar and bake at 400 degrees for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.

Strawberry Tarragon Jam over Pecan Crusted Fish

• 5 cups strawberries, crushed
• 4 cups sugar
• 1/2 cup fresh tarragon leaves, finely chopped

Put strawberries and sugar in a heavy saucepan and bring slowly to a boil, stirring constantly to dissolve sugar. Add tarragon leaves and reduce heat and simmer, stirring often to prevent burning, until thickened, about 15 minutes. Let cool.

• 4 firm fish fillets
• 1/4 cup buttermilk
• 3/4 cup finely chopped pecans
• 1/2 bread crumbs
• 3 cloves garlic, minced
• 2 tablespoons finely chopped parsley
• 1/2 teaspoon tarragon
• 1/2 teaspoon paprika
• salt

Rinse the fish and pat dry, then soak in buttermilk. In a shallow dish, combine all dry ingredients. Remove fish from buttermilk and dredge in the pecan mixture so that they are well coated. Transfer fish fillets to a lightly greased baking sheet and bake at 375 degree for 30 minutes and until golden brown. Top with strawberry tarragon jam and serve.

Strawberry Pie

• Prepared pie crusts, already cooked (or graham cracker crust)
• 1 quart strawberries, sliced
• 3/4 cup water
• 3 tablespoons cornstarch
• 1 cup sugar
• 1 teaspoon lemon juice
• 3 oz. softened cream cheese
• 1 tablespoon sour cream
• 1/4 powdered sugar

Mix cream cheese, sour cream and powdered sugar together, and spread in the cooled pie shell. Next, line pie shell with strawberries, reserving one cup for the glaze. In a saucepan, simmer reserved 1 cup berries, and water for 3-4 minutes. Combine cornstarch and sugar together, and then add to cooked fruit. Cook again until syrup is think and clear, stirring constantly. Add lemon juice, cool slightly, and pour over the berries in the pie shell. Chill and serve with whipped cream.

Arugula and Strawberry Salad

This recipe belongs to Alec Guarnaschelli (of the Food Network), and it is a nice diversion from the every popular strawberry spinach salad.

• 3 tablespoons sherry vinegar
• 1/2 teaspoon granulated sugar
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon canola oil
• 1/4 teaspoon kosher salt, plus more for seasoning
• 2 cup arugula leaves
• 1 generous pint fresh strawberries, washed, dried and split lengthwise
• Sprinkle poppy seeds

In a large serving bowl, whisk together the sherry vinegar and sugar. Whisk in the olive oil, canola oil and 1/4 teaspoon salt. Taste for seasoning. Toss the arugula leaves in the dressing, add the strawberries and poppy seeds and gently mix. Serve immediately.

**Another idea for strawberries is to mash them up and mix with softened cream cheese to give your morning bagel a little pizzazz. And, if all else fails, dip it in chocolate for cryin' out loud!