IN SEASON RECIPES & FACTS |
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SUMMER (YIPEE x 2!!!)
STRAWBERRY SORBET
(submitted by Chef Mary K. Rivers, VINTNER'S CELLAR)
5 cups fresh strawberries 1 cup sugar 1 cup water 1/4 cup lemon juice In a saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved, about 5 minutes; cool slightly. Place the strawberries in a blender, add the sugar water and lemon juice; cover and process until smooth. Pour into an ice cream maker and follow manufacturers directions. (Sorbet takes longer to freeze in the ice cream maker than regular ice cream.) Frozen strawberries can be used for this recipe, but you will want to thaw them before blending. GREEN BEANS WITH PECAN AND MAPLE VINAIGRETTE
(Taken from Real Simple Magazine, 2010)
TOAST pecans (easiest in fry pan on low flame – pecans give off oil, don’t need to add – but keep watching. Takes a few minutes. Don’t forget about them and let them burn). Let them cool. Boil water, add 1 TBS salt and green beans. Cook 4-5 minutes until just tender. Rinse under cold water and drain. Whisk together oil, vinegar, syrup and salt and pepper to taste. Add green beans and pecans. Toss. ZUCCHINI CHOCOLATE CHIP COOKIES
(a version taken from, ANIMAL, VEGETABLE, MIRACLE book, B. Kingsolver)
Cream butter and sugar. Combine with eggs, vanillar and zucchini/squash mixture in a large bowl. Sift flour, baking soda, and salt into zucchini mixture.Stir in oatsand chips. Dough should be sticky. Drop by spoonfuls on cookie sheet. Bake at 350 degrees F for 12-15 minutes. SPRING (YIPEE!!!!)
Roasted Sugar Snap Peas
(Recipe from Farmer Miriam - Serves approximately 4) 1/2 lb sugar snap peas
1 Tbs olive oil 1 Tbs shallots, finely chopped 1 tsp fresh thyme, chopped S & P to taste 1. Preheat oven to 450 degrees. 2. Cut off rough edge of peas and a bit of the string along the side (your preference how much). 3. Spread peas onto baking sheet so that they are in a single layer. Brush with olive oil and sprinkle with shallots, thyme and salt. 4. Bake in oven for 10 minutes. SUGAR SNAP PEAS WITH HAM AND MINT
(Recipe from Farmer Miriam’s Husband, Dennis) Do not use sliced ham for this recipe. Rather, buy a small hunk of country or smoked ham and cut it into a quarter inch dice.
1 tablespoon unsalted butter
1/2 cup country or smoked ham, diced to 1/4 inch 1 recipe Blanched Sugar Snap Peas 2 tablespoons chopped fresh mint leaves 1/2 teaspoon salt Ground black pepper Melt butter over medium heat in medium sauté pan. Add ham; sauté 1 minute. Add peas and mint; toss to combine. Cook until just heated through, 1 to 1 1/2 minutes. Season with salt and pepper to taste; serve immediately.
Creamy Beet Soup
(Adapted from From the Cook's Garden by Ellen Ogden) 2 tablespoons olive oil
1 bunch beets, peeled and cubed 1 small onion or leek, chopped 2 garlic cloves, minced 1.5 cups white wine 2 cups apple cider or juice dash of ground allspice 1 stick of cinnamon 1 bay leaf 1 pint sour cream or yogurt S & P to taste Heat the oil in a large pot over medium heat. Add the beets and onions and cook, stirring often, until the onions soften, about 5 minutes. Add the garlic and cook, stirring often, until fragrant, about 1-2 minutes. Add the wine and bring to a boil over high heat. Cook until the wine is reduced by half, about 5 minutes. Add the apple juice, spices, and return to the boil. Reduce heat to medium low and cover. Cook until the beets are tender, about 45 minutes. Remove the cinnamon stick and bay leaf. Stir in the sourcream or yogurt.
Transfer to a bowl and cool. Cover and refrigerate until chilled, at least 2 hours.
BEET AND BLUE CHEESE SPREAD
(Cooking Light magazine, Year Unknown) 2 beets
2 apples, cut into 8 wedges 1/4 cup blue cheese, crumbled 1 tbsp. horseradish Preheat oven to 400. Wrap beets in foil and bake for
1 hour or until tender. Cool and peel the beets. Place beets, apples, cheese and horseradish in a food processor, process until well blended. Serve with crackers or pita chips. CRUNCHY KALE CHIPS
Wash and dry a few big kale leaves and tear into bite-size pieces.
Season with salt, pepper, minced garlic (optional) and a sprinkle or two of parmesan cheese.
Bake in oven at 350 degrees for 10 minutes until edges begin to brown and chips are crispy. Serve with yogurt dip made with 1 tablespoon of Planet Earth Diversified Pesto flavors (Arugula, Watercress, Basil, French Sorrel) + 3/4 cup plain Trickling Springs Yogurt!
Grilled or Roasted Asparagus
Asparagus Lemon Butter or olive oil
Instructions:
Remove/chop woody end off of asparagus stalks.
Gently wash and dry. Lay flat in roasting pan or cookie sheet with edges. Drizzle melted butter over and sprinkle with sea salt, freshly ground pepper, and a light squeeze of fresh lemon juice. Vegans can substitute olive oil for butter. Roast in the oven for 20 minutes at 425 or wrap in foil and grill until slightly tender. The brightest, freshest taste and green color will emerge. Enjoy! Spinach Salad with Maple Mustard Dressing
By Polly Pitchford, Full Spectrum Health™
1 pound fresh spinach, washed, stemmed, dried
1 cup thinly shredded red cabbage 1 cup sliced mushrooms 1/4 cup red onion, thinly sliced 1/4 cup canola oil 1/4 cup apple juice 2 tablespoons Apple Cider Vinegar 1 tablespoon Virginia maple syrup 2 tablespoons Dijon-style mustard pinch of salt black pepper to taste Serves: 6 Cooking Time: Under 15 minutes Instructions:
Place salad ingredients in a serving bowl. In a small jar, combine all of the dressing ingredients and shake well. Pour over salad and toss. Serve immediately. Bok Choy and Pinto Bean Risotto
Adapted from customer S. B. 1/2 - 1 lb of bok choy (or cabbage)
1/2 c pinto beans (use white, red, or navy beans if not a pinto fan!) 1 c arborio rice 1 spring onion, diced 2 oz pancetta, diced (optional) 1/2 c carrot, diced 4 garlic scrapes or cloves diced 1/2 c white wine (preferably dry) 3 c organic vegetable or chicken stock 3 T oil or 2 T butter 1/4 c freshly grated Parmesan cheese Fresh Sage Leaves 1. For a Quick Soak method, cover beans with 2 inches of water, bring to a boil for 2 minutes, remove from heat, cover and let stand for 1 hour
2. Drain the beans and cook in about 6 cups of water with a handful of fresh sage leaves for 45-60 minutes until done. 3. Slice the bok choy in to 1/4 inch ribbons 4. Either steam the bok choy separately, or be lazy like me and put them in a metal colander over the simmering beans (it’s the environmentally friendly way - just keep in mind that this will turn the water a not-so-attractive color). Steam for 5 - 10 minutes until bright green, keeping the stems crisp. 5. Heat up the oil in a large sauce pan. Add the pancetta and cook for 5 - 10 minutes until brown. Add the onions and carrots and cook until soft. Add the garlic scrapes and cook 2 more minutes. 6. Put stock into a small sauce pan and bring to a simmer. 7. Add the rice, and cook, stirring constantly for 2 minutes making sure the rice is coated with oil. 8. Add the white wine, and simmer until the liquid is almost gone. 9 . Add 1/2 cup of the stock, the beans, and bok choy. Cook, stirring frequently until the liquid is almost gone. Repeat the stirring until liquid is absorbed process with the rest of the stock, 1/2 cup at a time. 10. Test the rice to make sure it’s done, then add the butter and Parmesan cheese, cook until melted. 11. Serve. Makes excellent leftovers. Early- and Late- Season Croquettes
(from customer A. Taylor) 2 lbs. leaves of mixed greens (Spinach, Kale, Swiss Chard, etc.)
1 medium onion, finely diced 2 eggs, lightly beaten 1/2 cup cow’s milk cheese, grated (suggested to use a raw-milk cheddar) 2/3 cup fresh breadcrumbs, plus extra Salt and Pepper Oil or butter 1. Bring a large pot of water to a boil. Salt the water and then add the greens. If you are using a mix of greens, add them in order of coarseness (i.e., start with kale, end with spinach). Cook until just wilted, no more than a minute or ninety seconds. Drain thoroughly, gently pressing the leaves against the sides of the colander. Allow the greens to cool, and then roughly chop.
2. In a mixing bowl, combine the greens, onion, eggs, cheese, pepper, and approximately half of the breadcrumbs. If the mixture is too wet to form cakes, gradually add more bread crumbs until it is possible to mold the mixture. Form small patties, roughly the size of a small hamburger, and set aside. 3. Put a plate in the oven and set the oven to low heat. Over medium heat, cover the bottom of a cast-iron skillet or nonstick pan with oil or butter. Add a few of the cakes to the pan, being careful not to overcrowd it. (The amount of cakes you add depends on the size of the pan.) Cook for approximately five minutes, or until browned, flip the cakes and cook an additional five minutes to brown the other side. Remove the cakes to the plate in the oven and continue with the next batch. Repeat until cakes are cooked. Green Pea in Pecorino Custard
(from customer L.B. Campbell) 1 1/2 cups shelled fresh green peas
1 1/2 cups milk or rice milk 1/2 cup grated pecorino 3 fresh eggs 2 Tbs. chopped fresh mint 1/2 tsp. salt 1. Preheat the oven to 300F, and a kettle of water on the stove to boil. Combine the peas, pecorino and milk in a small food processor and pulse until the mixture is primarily smooth.
2. Place the eggs, mint and salt in a medium bowl and whisk until well combined. Slowly add the milk mixture while whisking to blend. Pour the mixture into 6 small ramekins (about 4 ounces each).
3. Place the ramekins in a baking pan and pour in the boiling water to surround the ramekins withing 1/2 inch of the ramekin tops. Bake until the custard is almost completely solid - 45 minutes to one hour. Cool slightly, and garnish with fresh peas and pecorino shavings. Can be served warm, cold, or at room temperature.
Spring Green Tabbouleh
(from customer Dr. Green)
* = optional ingredients I prefer my Tabbouleh to have equal amounts of bulgar and greens, feel free to adjust the proportions if you’d like.
Ingredients
2 c bulgar wheat 2 1/2 c boiling water 2 roasted red peppers* (make your own this summer, but you can use canned for now) 6 T olive oil 4 cloves of garlic, chopped 1 T lime juice* (or use lemon) 2 T lemon juice* (or use cider vinegar) 2 T mint, chopped* 3-4 green onions, chopped* 8 kalamata olives, pitted and chopped salt and pepper 1 lb mixed greens, chopped finely (use a food processor) 1. Put the bulgar in a boil and cover with the boiling water to reach about 1 inch above the buglar. Let soak up to an hour, until most of the water is absorbed and the bulgar is al dente.
2. Whisk the oil, garlic, lemon, and lime juices together. 3. Mix the olives, mint, onions, red pepper, and greens. 4. Combine the greens mixture, bulgar, and dressing. 5. Season with salt and pepper to taste. Adjust the oil and acid if necessary. As it gets later in the season you can add tomatoes and cucumbers to this as well.
WINTER (BYE BYE)
Warm Coleslaw with Honey Dressing
(c/o Mayo Clinic Cookbook)
6 teaspoons organic olive oil
1 sweet onion, finely chopped
1 teaspoon dry mustard
1 large carrot, peeled and cut into julienne (thin short slices)
1/2 head cabbage, cored and thinly sliced or shredded (about 5 cups)
3 Tablespoons apple cider vinegar
1 Tablespoon wildflower or tupelo honey
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon sesame seed
1 Tablespoon fresh Italian parsley (optional)
In a large nonstick saute pan, heat 2 teaspoons of the olive oil over medium to high heat until hot but not smoking. Add onion and mustard and sautee until onion is soft and lightly golden, about 6 minutes. Transfer to large bowl.
Reduce the heat to medium and add 2 more teaspoons of olive oil to pan. Add carrot and toss and stir constantly until carrot is tender-crisp, about 3 minutes. Transfer to bowl with the onion.
Add the remaining 2 teaspoons of olive oil to pan over medium heat. Add cabbage and toss and stir constantly until the cabbage just begins to wilt, about 3 minutes. Quickly transfer cabbage to bowl with other vegetables.
Add the apple cider vinegar and honey to the pan over medium heat, stirring until combined and bubbly and the honey is dissolved. Pour over the slaw.
Add salt, pepper and sesame seeds and toss well. Garnish with parsley and serve warm.
Wheat Berry Salad
(2002 Recipe from Ina Garten, Barefoot Contessa)
1 cup hard winter wheatberries
6 Tablespoons organic olive oil, divided
2 Tablespoons balsamic vinegar
3 shallots or sweet onion, minced
1 clove garlic, minced
1/2 red bell pepper, finely diced
1/2 teaspoon freshly ground pepper
1 teaspoon fresh thyme
4 to 5 fresh basil leaves, finely chopped
1/2 cup spinach, or mixed greens (nicely chopped)
2 Tablespoons organic raisins (optional)
1/2 teaspoon Sea Salt
(add 1 teaspoon of Cumin for a different flavor and twist)
Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft but still can be a bit crunchy. Drain.
Saute the onion and garlic in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.
In a large bowl, combine the warm wheatberries, sauteed onions and garlic, red bell pepper, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.
Oven-Roasted Squash with Garlic & Herbs
(Recipe c/o Eating Well Magazine, December 2009 edition) 2 1/2 pounds winter butternut squash, peeled, seeded and cut into 1-inch chunks
1 Tablespoon extra-virgin olive oil 3/4 teaspoon salt 1/4 teaspoon freshly ground pepper 2 cloves garlic, minced 1 Tablespoon chopped parsley & thyme Instructions:
Preheat oven to 375 degrees
Toss squash with 2 teaspoons olive oil, salt, and pepper Spread evenly on a large baking sheet Roast, stirring occasionally, until tender throughout and lightly browned, 35 minutes Heat remaining olive oil in small skillet over medium heat Add garlic and cook till fragrant yet not brown, 30 seconds to 1 minute Toss the roasted squash with the garlic and herbs & serve Snowballs (Kids will enjoy!)
12 ounces fresh Apple Juice or Cider 1 tablespoon Golden Angels Apiary Honey 3 cups crushed ice Instructions:
Blend all together in a blender to the consistency of snow. Serve immediately. Beet Salad Dressing
1 local beet grated 3-4 cloves garlic 1/3 cup extra Virgin olive oil 3 Tablespoons cider vinegar 1/3 cup water 2 tsp salt 1-2 raisins 1/2 tsp rosemary 1 Tablespoon toasted chopped pecans or walnuts Add some Golden Apiary Raw Honey, and a touch more vinegar to suit you. Play with it till it tastes best to you. The color is vibrant and it really dresses a salad or a bowl of mixed veggies nicely! Potato & Swiss Chard Soup
2 bunches chard leaves only 2 potatoes whole and unpeeled 3-6 plum tomatoes 1 onion, finely chopped 1 jalapeno (optional) 1 garlic clove pinch of cumin seeds 1/4 cup organic olive oil Salt
In a large pot boil the chard leaves and 2 potatoes for 20 min.
Chop the tomato, onion, and garlic. When the chard is finished, drain the water. Peel the potatoes, and chop. Add the potato to the tomato mixture and sauté in a Dutch oven type pot for about 12 min. Add salt to taste. Next add the chard to the pot and about 4 cups water. Simmer for 20 min. Swiss Chard or Red Chard
Basically are the same but differ in color. Chard for the most part needs to be cooked. Basic method steam , drain, drizzle with vinegar. Sautéed with garlic and olive oil or use in a layer of vegetable lasagna.
Baked Chard
1 bunch chard 4 T butter - unsalted 3/4 cup Parmesan cheese Preheat oven to 450. In an ovenproof dish brown the butter.
Wash & dry chard, cut off stems and chop into 2 inch lengths. Cut the stems in strips (optional), then blanch the stems in lightly salted boiling water for about 3 min. Add leaves and blanch 1 1/2 min more. Drain well. Place in the oven-proof dish with the browned butter, toss. Season with salt and pepper. Sprinkle with the cheese. Bake 10 min. until cheese is pale brown.
FALL
Bison Baja Burgers
1 lb. ground Bison
1 1/4 teaspoons sea salt 1/4 teaspoon ground black pepper 2/3 cup diced sweet onion 1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon extra virgin olive oil
1/2 teaspoon minced garlic or 1 teaspoon garlic powder
1/4 cup chopped green onion (optional) 3 Tablespoons of Montebello Kitchen Chiptole Ketchup 4 to 6 cubes of Monterey Jack Cheese or Cheddar Cheese
4 to 6 Jalapeno's
Combine first ten ingredients and mix thoroughly. Form approximately 4 to 6 patties, and add one cube of Monterey Jack or Cheddar Cheese into the center of each patty. Grill accordingly, however, ensure that you do not grill the same length of time as you would for beef; bison cooks in half the time. Grill whole jalapeno's for approximately 7 minutes and allow to cool; slice in half and remove seeds. Serve with black beans, salsa and tortilla chips! Serves 4 to 6
Curried Butternut-Shrimp Bisque
1 pound unpeeled, medium-size fresh carolina shrimp
3 Tablespoons unsalted organic butter 1 large sweet onion 1 (3-pound) butternut squash, peeled, seeded, and cut into 1/2 cubes 3 cups fresh chicken broth (Whole Stewing Hens make the best broth) 2 teaspons curry powder 1 teaspoon fresh or dried thyme 1 cup whipping cream 1/4 teaspoon sea salt 1/4 teaspoon ground red pepper 1 jigger Dry Sherry Garnishes: paprika & fresh thyme
Yield: 9 1/2 Cups
4 Slices Bacon (Pork or Turkey or may use Pork or Turkey Smoked Sausages) 1 Small Onion, chopped 1 Small Green Bell Pepper, chopped 1 lb Crowder Peas 2 cups water 2 Cloves Garlic finely chopped 1 teaspoon fresh Thyme 1/2 teaspoon Salt 2 slices Cooked Ham chopped (optional but recommended) 1 tablespoon chopped fresh Parsley or fresh Cilantro 1/2 to 1 Fresh Jalapeno, Serrano, or Chili Pepper finely chopped How to Cut Up A Whole Fryer
Here is one of the best ways we found to cut up a Whole Fryer:
Virginia Apple Chart
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